• 한국축산식품학회지
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• 제21권1호
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• pp.18-23
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• 2001

A total of 100 adults were surveyed on types of favorable meat products. They tended to show much of unsatisfactory on the market products. Those unsatisfactory were mostly conceptual such as instant products, unreliable raw materials, sanitation conditions, list of unfavorable ingredients, mix of harmful additives, and etc. The results indicated that the consumers purchased the products of ham, cheese, chicken, sausages, and canned products mostly at medium-large marts(56%), department stores(22%), retail stores(19%) and others(3%). They were also concerned with the distribution date, prices, shape of packaging, and etc. The types of products and frequencies of purchasing various products were varied by time. For the purchase of products, mixed items were more favored rather than the single items.

• 급식외식위생학회지
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• 제3권2호
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• pp.49-58
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• 2022

The objectives of this study were to investigate the behavior characteristics of pathogenic E. coli, Salmonella Typhimurium, Campylobacter jejuni, and Listeria monocytogenes in various kinds of meat (beef, chicken, and pork) and to compare their risk using FDA-iRISK. The growth of S. Typhimurium in chicken and pathogenic E. coli in pork and beef was well supported and posed a high risk. A similar trend was observed in the risk comparison results using the iRISK. When comparing total disability adjusted life years (DALY) per year based on the kinds of meat, chicken was the highest (88.2), followed by pork (58.5) and beef for "yukhoe" (18.8). When comparing scenarios grouped by bacteria, The highest total DALYs per year was observed with pathogenic E. coli (121), followed by S. Typhimurium (44.8) and L. monocytogenes (1.67E-³). These results indicate that the risk of combining meat and foodborne pathogens varies under the same distribution environment. Thus, strict management and supervision are required to store and deliver raw meat to prevent cross-contamination among the raw meats at the processing plant and retail market.

• 한국축산식품학회지
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• 제21권3호
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• pp.183-191
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• 2001

Comparisons between the Korean native pig(KNP: 75kg of slaughter weight and 240 days of age) versus Landrace(110kg of slaughter and 180 days of age) in dressing and lean meat percentages, compositions of fatty acids and amino acids and sensory evaluations on longissimus muscle are as below. Compared with Landrace, KNP had smaller percentages in dressing and lean meat percentages and a smaller backfat thickness. In retail cuts, KNP had greater percentages in shoulder butt, belly and picnic shoulder and smaller percentages in spareribs, ham and loin muscle. The KNP had greater percentages in crude fat, palmitic(C16:0) and linolenic(C18:3) acids and smaller percentages in oleic(C18:1) and linoleic(C18:2) acids, but total cholesterol content and ratios of saturated and unsaturated fatty acids and essential fatty acids did not differ between the two breeds. In amino acid composition, KNP had a greater percentage in lysine, but smaller percentages in most other amino acids. The KNP had a greater a*(redness) value in longissimus muscle(LM) color and a greater L*(whiteness) value in attached backfat color. Moreover, sensory evaluations on cooked LM showed that KNP had greater flavor, tenderness and springiness, which resulted in a greater overall acceptability. In summary, KNP, compared with Landrace, had smaller dressing and lean meat percentages, a smaller backfat thickness, greater percentages in popular retail cuts, greater percentages in intramuscular fat and an $\omega$-3 component linolenic acid, with no difference in cholesterol content, which, altogether, is considered to be more beneficial for human health.

• Asian-Australasian Journal of Animal Sciences
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• 제16권2호
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• pp.261-265
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• 2003

This study was performed to determine whether transglutaminase (Aciva-TG, TGase) can be used to reduce the salt level in low-fat sausages and to replace emulsified meats (10%) for the manufacture of restructured meat products (RMP). Pork hams and loins were collected from a local retail market in Gwangju, Korea and used for the manufacture of sausages and RMPs, respectively. TGase at the level of 0.1% can permit the reduction of the salt level from 1.5% to 1.0% in low-fat comminuted sausages without any quality defects, however a crumbly texture was found if the salt level was reduced below 1.0% even though it combined with certain amounts of TGase. No differences in chemical composition and physical properties were observed (p>0.05) among treatments. Approximately 0.3% of TGase can replace 10% emulsified meats, which are normally used for improvement of binding capacity to manufacture RMPs, without quality defects. This study suggests that TGase could be used for the manufacture of low-fat, low-salt functional meat products for the improvement of textural characteristics and binding capacity without adverse effects.

• 한국미생물·생명공학회지
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• 제48권2호
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• pp.121-128
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• 2020

Diarrhea is a major public health concern associated with pathogenic Escherichia coli infections. Food-borne pathogenic E. coli can lead to large diarrheal outbreaks and hence, there is a need to estimate the frequency of pathogenic E. coli load in the various types of meat available in markets. In the present study, we classified and characterized diarrheagenic E. coli isolates collected from 399 raw meat samples from retail sources in Korea. Shiga toxin-producing E. coli (STEC) were detected in 11 (9.7%) samples, including nine strains (8.0%) in beef and two strains (1.8%) in chicken. The frequency of the detected virulence markers were as follows: astA, 28.3%; escV,18.6%; eaeA,17.7%; ent, 7.0%; EHEC-hly, 4.4%; stx1, 3.5%; and stx2, 3.5%. We did not observe any typical EPEC, EIEC, or ETEC virulence determinants in any of the samples. The STEC serotype O26 was detected in one sample, but no other serogroups (O91, O103, O128, O157, O145, O111, and O121) were found. Further research is needed to better understand the virulence mechanism of STEC serotypes, their ecology, and prevalence in animals, food, and the environment. These results will help improve risk assessment and predict the sources of food poisoning outbreaks.

• Journal of Animal Science and Technology
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• 제65권2호
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• pp.427-440
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• 2023

The current study evaluated carbon dioxide (CO₂) emissions from beef and pork production and distribution chains in the South Korean meat industry. Data from industrial example farms and slaughterhouses were assessed on the basis of both the guidelines from the United Kingdom's Publicly Available Specification (PAS) 2050:2011 and the Korea Environmental Industry & Technology Institute carbon footprint calculation. The main factors for our estimations were animal feeds, manure waste, transportation, energy and water, refrigerants, and package data. Our analyses show that 16.55 kg CO₂ equivalent (eq) was emitted during the production of 1 kg of live cattle. When retail yields and packing processes were considered, the CO₂-eq of 1 kg of packaged Hanwoo beef was 27.86 kg. As for pigs, emissions from 1 kg of live pigs and packaged pork meat were 2.62 and 12.75 kg CO₂-eq, respectively. While we gathered data from only two farms and slaughterhouses and our findings can therefore not be extrapolated to all meats produced in the South Korean meat industry, they indicate that manure waste is the greatest factor affecting ultimate CO₂ emissions of packaged meats.

• 한국축산식품학회지
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• 제32권2호
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• pp.247-251
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• 2012

This study was carried out to investigate the applicability of the detection of central nervous system tissues (CNST) in beef by-products in retail market. Beef by-products including large intestine, brain, spinal cord, liver, lung, spleen and heart were purchased and tested for the presence of CNST using an ELISA method. The ELISA test was evaluated and showed a high correlation coefficient by a standard curve (R value = 0.999). Based on the analytical instruction, the positive indication of the CNST contamination of brain and spinal cord was detected above 0.1% but large intestine, liver, lung, spleen, and heart was negative. Result suggests that the ELISA method is applicable to a real meat system and may provide a method to ensure confidence for consumer against bovine spongiform encephalopathy (BSE).

• Journal of Animal Science and Technology
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• 제49권3호
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• pp.379-386
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• 2007

비육돈 생산에 있어 교배조합이 부분육수율과 육질에 미치는 영향에 대해 알아보고자 (주)가야육종의 계통돈을 이용하여 생산된 York- shireLandrace (F1) 모돈에 종료웅돈으로 (주)가야육종이 보유하고 있는 계통돈인 Duroc종(YLD), 경남첨단양돈연구소의 5세대까지 계통돈으로 조성한 American Berkshire 종(YLB), American Berkshire (♀) 종에 (주)가야육종의 Duroc (♂)을 교배하여 생산 및 선발한 BD (F1)을 이용하였다. 부분육의 경우 YLD 및 BD이 YLB에 비해 높은 삼겹살, 목심 수율을 나타내었고, 전체 정육의 수율도 높았다(P<0.05). 육질 측정 결과, 조단백 및 회분은 교배조합별 차이를 보이지 않으나, 등심과 목심의 수분 함량 결과 YLB와 YLD에 비해 BD에서 낮은 값을 나타내었다(P<0.05). 조지방 함량은 목심에서 YLB와 YLD에 비해 BD에서 높게 나타났다(P<0.05). pH의 경우 YLB, YLD에 비해 BD에서 높은 값을 보이며, 가열감량 및 육색 측정 결과 BD에서 낮은 가열감량 및 명도(L*)값을 보였다(P<0.05). 지방산 분석 결과, 등심의 경우 BD가 유의적으로 높은 myristic acid 및 oleic acid값을 나타냈으며, stearic acid는 BD에 비해 YLB와 YLD가 유의적으로 높은 값을 나타내었다(P< 0.05). 그 결과 YLD와 YLB에 비해 BD 품종에서 불포화지방산 함량이 높게 나타났다. 목심의 경우 YLD와 YLB에 비해 BD 품종에서 낮은 palmitic acid 및 linonenic acid 값을 나타내었다. 또한 삼겹살의 경우 BD 품종에서 myristic acid 및 palmitic acid는 높게 나타났으며, palmitoleic acid 및 stearic acid는 낮은 값을 나타내었다(P<0.05). 관능평가 결과에서도 YLD와 YLB 품종에 비해 BD에서 육즙삼출, 마블링 및 전체적인 기호도에 있어서 높은 점수를 획득하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권5호
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• pp.738-744
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• 2008

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements. In this study, effects of different post mortem handling practices on quality of meat curry from culled sheep meat have been studied. After slaughter, leg cuts were subjected to nine commonly prevalent handling conditions in India viz. deboning (boning out) and cooking within 2-3 h (1), deboning immediately and cooking after 5-6 h (2), deboning after 5-6 h and cooking (3), deboning immediately, storage at $4^{\circ}C$ for 24 h and cooking (4), chilling for 24 h at $4^{\circ}C$, deboning and cooking (5), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, and cooking (6), deboning after 5-6 h, storage for 48 h at 4??C and cooking (7), deboning after 5-6 h, freezing and cooking (8), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, freezing and cooking (9). Significant differences were observed in pH, water-holding capacity, cooking loss and shear force values. Sensory scores were significantly higher in conditions (1), (5) and (9), and significantly lower in conditions (4) and (6). From the results, it was concluded that, to have the best quality product, meat should be cooked either immediately after slaughter or should be deboned just before cooking. Storage of deboned meat at refrigerated temperature must be avoided.

• Journal of Microbiology and Biotechnology
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• 제31권5호
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• pp.733-739
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• 2021

Acinetobacter strains are widely present in the environment. Some antimicrobial-resistant strains of this genus have been implicated in infections acquired in hospitals. Genetic similarities have been reported between Acinetobacter strains in nosocomial infections and those isolated from foods. However, the antimicrobial resistance of Acinetobacter strains in foods, such as meat, remains unclear. This study initially aimed to isolate Campylobacter strains; instead, strains of the genus Acinetobacter were isolated from meat products, and their antimicrobial resistance was investigated. In total, 58 Acinetobacter strains were isolated from 381 meat samples. Of these, 32 strains (38.6%) were from beef, 22 (26.5%) from pork, and 4 (4.8%) from duck meat. Antimicrobial susceptibility tests revealed that 12 strains were resistant to more than one antimicrobial agent, whereas two strains were multidrug-resistant; both strains were resistant to colistin. Cephalosporin antimicrobials showed high minimal inhibitory concentration against Acinetobacter strains. Resfinder analysis showed that one colistin-resistant strain carried mcr-4.3; this plasmid type was not confirmed, even when analyzed with PlasmidFinder. Analysis of the contig harboring mcr-4.3 using BLAST confirmed that this contig was related to mcr-4.3 of Acinetobacter baumannii. The increase in antimicrobial resistance in food production environments increases the resistance rate of Acinetobacter strains present in meat, inhibits the isolation of Campylobacter strains, and acts as a medium for the transmission of antimicrobial resistance in the environment. Therefore, further investigations are warranted to prevent the spread of antimicrobial resistance in food products.