• Parasites, Hosts and Diseases
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• 제39권4호
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• pp.267-283
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• 2001

In endemic areas of Taenia tapeworms in Korea, most of the reports showed that T. saginata was dominant over T. solium, but eating pigs is the dominant habit over eating cattle. Why do they have more T saginata despite lower consumption of beef This problem actually has long been recognized but until recently there has been no intensive trial to give a scientific explanation on this epidemiological enigma. By summing up the data published between the years 1963 and 1999, the ratio of armed versus unarmed tapeworms in humans was estimated at approximately 1 :5. The ratio of pig-eaters versus cattle-eaters, however, was approximately 5: 1. This inconsistency could be explained with the recently described T. asiatica, which infects humans through the eating of pig's viscera. We re-evaluate the importance of the consumption of visceral organ of pigs, leading us to an improved epidemiological understanding of the T. asiatica infection together with co-existing T. saginata and T. solium in Korea.

• 동아시아식생활학회지
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• 제9권1호
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• pp.3-16
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• 1999

Motivated by a need to provide the basic data of standard recipes for Korean traditional food, Mandoo, this paper explores a historic research about the development of Mandoo classified by Mandoo-crust, Mandoo-filling, spice & condiment, garnish, size & shape and unit for measuring ingredients. The data for this study are obtained from the major old cooking books published in the period 1670-1957, such as ${\ulcorner}Eumsikdimibang{\lrcorner},$ ${\ulcorner}Leejogoongjoungyoritonggo{\lrcorner},$ and so on. The results of this study show that (1) starch, buckwheat flour and flour were used as Mandoo-crust and egg was added in order to improve cohesion, (2) cooked pheasant and beef were used as Mandoo-filling, (3) ginger had been used more generally than garlic as spice & condiment and later red pepper powder was added and pine nut was also widly used, (4) pan-fried meat, egg, and mushroom were used as garnish, (5) Mandoo of different kinds existed and had various sizes and shapes, (6) unit for measuring ingredients began to appear on printing in 1939. These findings provide us with opportunity, which leads to making the standard recipes for Mandoo so that anyone can easily have resources for cooking the traditional food, Mandoo.

• 한국식품위생안전성학회지
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• 제29권1호
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• pp.6-15
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• 2014

본 연구는 제외국의식중독균별저감화사례를조사, 비교하여 정보를 획득하고 식중독균 저감화 매뉴얼을 작성하며 저감화 정책방안을 제시하기 위한 기반 자료 확보를 목적으로 수행하였다. 선진 외국(미국, 덴마크, 일본)의 식중독 저감화 정책의 현황 및 사례조사에는 인터넷 자료, 관련 기관 전문가 인터뷰를 통하여 조사하였다. 미국의 신선농산물에서 미생물학적 위험요소 저감화(FDA), 미국 분쇄쇠고기에서 E. coli O157:H7의 저감화(USDA), 덴마크의 닭고기, 돼지고기, 계란에서 살모넬라 저감화, 일본의 어패류에서 장염비브리오 저감화 프로그램을 사례 연구로 제시하였으며 이들 국가의 저감 프로그램의 배경, 전략, 효과를 조사하고 장단점 분석을 실시하고 시사점을 도출하였다. 이들 제외국 정책 사례 연구와 국제기구 CODEX의 위해관리 체계를 결합하고 국내 현실을 반영하여 식중독 저감화 관리 매뉴얼로 저감 프로그램에 관한 일반 모델을 다음 순서로 제시하였다: 1) 위해관리 초기판단, 2) 식중독 저감화 프로그램 계획, 3) 대안 확인 및 선택, 4) 대안 실행(이해당사자별 역할 설정 및 대안 방법 적용), 5) 감시 활동, 6) 중간 재검토, 7) 목적 달성 때까지 대안 실행 지속적 실시 (만일 대안이 효과가 없으면 대안을 대체하거나 수정하여 식중독 저감화 목표 달성 시까지 실시), 8) 최종 평가에 보건에 미치는 영향을 확인하고 필요시 비용 편익 분석실시. 본 연구를 통해서 제시된 식중독 저감화 정책에 관한 시사점 및 식품안전의 이해당사자별 역할별로 도출된 식중독 저감화 정책 모델 및 매뉴얼은 미생물학적 위해관리를 수행하는데 향후 활용될 수 있다.

• Nutrition Research and Practice
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• 제5권4호
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• pp.357-364
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• 2011

Selenium is an antioxidant trace element linked to cardiovascular disease and cancer. Although diet is a major source, relatively little else is known about independent determinants of selenium levels in free-living humans. In this study, we aimed to investigate the independent demographic. lifestyle, and dietary determinants of selenium levels in 1,997 men and 1,905 women in two large prospective U.S. cohorts. Toenail selenium levels were quantified using neutron activation analysis. Diet, geographic residence, demographic, and environmental factors were assessed by validated self-administered questionnaires. Multivariate generalized linear models were conducted to assess the independent relations of these factors with toenail selenium levels, correcting for measurement error in the diet. In multi variable-adjusted analyses, independent predictors of higher selenium were male gender (6.3% higher levels); living in West and Northern-Midwest U.S. regions (8.9% and 7.4% higher than Southern-Midwest regions, respectively); consumption of beef and bread products (between 0.7 - 2.5% higher per daily serving); and selenium supplement use (6.9% higher than non-users); whereas cigarette smoking (5-10% lower than never smokers), older age (0.6% lower per 5 years), and consumption of eggs, white rice, dairy products, coffee, and alcohol (between 0.1 to 2.0% lower per daily serving) were associated with lower selenium. Multiple dietary and non-dietary factors independently predicted selenium levels, suggesting that both consumption and non-dietary processes (e.g.. related to oxidant status) may affect levels. Significant geographic variation in selenium levels exists in the US.

• Asian-Australasian Journal of Animal Sciences
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• 제24권1호
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• pp.110-124
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• 2011

Anatomically separate fat depots differ in size, function, and contribution to pathological states such as the metabolic syndrome. We isolated pre-adipocytes from different adipose depots, omental, subcutaneous and intramuscular, of beef cattle, and cultured in vitro to determine the basis for the variations and attribute these variations to the inherent properties of adipocyte progenitors. The proliferating cells from all depots before the confluence were harvested and the proteome was analyzed by a functional proteomic approach, involving 2-DE and MALDI-TOF/TOF. More than 252 protein spots were identified, selected and analyzed by Image Master (ver 7.0) and MALDI-TOF/TOF. Further, our analysis showed that there were specific differences in proteome expression patterns among proliferating precursor cells from the three depots. Sixteen proteins were found to be differentially expressed and these were identified as proteins involved in cellular processes, heat shock/chaperones, redox proteins, cytoskeletal proteins and metabolic enzymes. The results also enabled us to understand the basic roles of these proteins in different inherent properties exhibited by adipose tissue depots.

• Journal of Microbiology and Biotechnology
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• 제30권6호
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• pp.804-810
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• 2020

The profitability of the dairy and beef industries is largely affected by the actually achieved reproductive efficiency. Although a large proportion of cows worldwide are bred by artificial insemination (AI) services, many potential factors affecting the outcome of pregnancy by AI remain to be addressed. In the present study, we investigated the vaginal microbiota by high-throughput sequencing of 16S rRNA gene and analyzed their association with differential pregnancy outcomes (i.e., pregnant vs. nonpregnant) of multiple AI services in dairy cows. Sequencing of the V3-V4 region totally produced 512,046 high-quality sequences that were computationally clustered into 2,584 operational taxonomic units (OTUs). All OTUs were taxonomically assigned to 10 bacterial phyla. There were statistically significant differences among the three AI service times (T1, T2 and T3) with respect to the Shannon index and number of observed OTUs (p < 0.05). Bray-Curtis distance-based PCoA analysis also revealed that T2 group could be significantly distinguished from T1 and T3. However, no significant difference between the pregnant and nonpregnant cows was found in confidence regarding both alpha diversity and beta diversity. These results could help us better understand the possible influence of vaginal microbial community on pregnancy outcomes of AI service in cows.

• 한국식품조리과학회지
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• 제11권1호
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• pp.1-8
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• 1995

This study attempted to standardize recipe for preparation of Korean foods such as Kalbi tang (beef rib soup), Yukgaejang (Hot meat soup), and Seolnong tang (meat soup). We examined food amount included in recipes which were used by 3 groups such as cookbooks, food service institutions, and restaurants. 1. The first step in standardizing recipe, we analyzed cooking methods from 3 sources, then investigated to them about soups. Kalbi tang was investigated from 10 kinds of cookbooks, 9 places of food service institutions, and 3 places of restaurants. Yukgaejang was investigated from 13 kinds of cookbooks, and 18 places of food service institutions, and Seolnong tang was examined from 7 kinds of cookbooks, 5 places of food service institutions, and 2 places of restaurants. 2. The product which was made by standardized recipe was evaluated suitable for using by sensory panels, the recipe adjusted to the quantities and modified. When the testing was compeletly, the total yield volumn and portions by ten persons were determined as well as material weights and procedures, and the recipe was ready to be set up. For examples, standardized recipes for preparations of Kalbitang, Yukgaejang, and Seolnong tang were as followed; Yield volumn after cooking was 6.5 kg, optimum service temperature was 70$^{\circ}C$, preparation time was 6 or 10 hours for 10 persons, and service volumn per one person was 650 g, and it was presented weight of food materials, procedures, as well as references and cautions. We have in hand try to standardize recipe for preparation about several foods, for the sake of setting up it about Korean foods especially on the focus of soups. We expect that it will be general use of education for cooks as well as application in food service institutions, and does us good of cooking, saving times, economical benefits by regulating materials.

• 대한가정학회지
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• 제37권1호
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• pp.133-143
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• 1999

Originally, ancestral rites is a ceremony to pay filial piety to ancestors continuously even though they died, and this is a startingpoint based on the thought of paying respect to ancestors and 'root consciousness' which Korean people have. In the earliest days, Korean people worshipped nature and the sacrificial rituals were performed mainly for the fods of the skies and the earth. After the end-Koryeo Era introduced [Juja-Garye]ancestrial rites of forefather in home generalized. By the way, the foods for ancestrial rites on the original literature centering the [Sa-Rye-Pyon-Ram]are as follows: raw meat(saeng: 牲), rice and broth(ban, gaeng: 飯羹), fruits(果), slice meats(po: 脯), salted dry fish(jaban(佐飯), rice punch(sikhye: 食醯), soup(tang: 湯), fish and meat, roasts beef (jeok: 炙), roast vegetable(sookchae: 熟菜), rice cake(pyon: 餠), noodles(麵), soy(醬), Kimchi(沈菜), drink(酒), green tea(cha: 茶) etc. Today, ancestral rites, basically with this conception, has a function to bind the family and relatives as one. But as double income family are increasing, most housewives have heavy burden mentally and financially to prepare the food for the ancestral. The foods for ancestral rites can be said a way to express the internal true heart, and a basic medium to practice the filial piety. Many documents let us know that a few days before the ancestral rites, we should prepare the food for it with careful and pious attitude. And, they stress that our sincere attitude in preparing food is important rather than its quantity. In this industrial society, we have lots of difficulty preparing and observing the same service as it in the traditional socity. But I think that housewives can be freed from the burden they have to some degree when they realize what the true meaning of ancestral rites is and that the food for it plays a role an external expression.

• 한국식생활문화학회지
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• 제29권6호
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• pp.567-576
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• 2014

Bulgogi (Korean-traditional barbequed beef) is one of the most globally well-known Korean foods. Though various attempts have been made to promote bulgogi, studies are limited understanding mostly to US consumers or foreigners who reside in Korea. China, the world's most populous country, has the biggest market potential in the world. The purpose of this study was to understand reasons of liking or disliking bulgogi products in Chinese consumers who reside in China in comparison to Korean consumers. The bulgogi used in this study differed in its main marinating ingredients. Check-all-thatapply (CATA) questionnaire was used to collect the reasons why one liked or disliked the given bulgogi product. CATA result showed that even for the same product, Korean and Chinese consumers liked or disliked it for different reasons. In particular, unlike Koreans, Chinese consumers reported sweet taste and garlic flavor as reasons for disliking the samples with high amounts of sugar and garlic, respectively. This seemed to be the result of differences in familiarity of consumers to certain tastes and flavors. The results imply the influence of culture in consumer preferences.

• Journal of Animal Science and Technology
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• 제64권3호
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• pp.397-408
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• 2022

Rinse & Chill^® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3℃; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chilled solutions into intact animal carcasses immediately upon exsanguination is advantageous in terms of lowering the internal muscle temperature and accelerating chilling. This technology is primarily used for purposes of effective blood removal, favorable pH decline, and efficient carcass chilling, all of which improve meat quality and safety. Although RCT solution contains some substrates, the pre-rigor muscle is still physiologically active at the time of early postmortem and vascular rinsing. Consequently, these substrates are fully metabolized by the muscle, leaving no detectable residues in meat. The technology has been commercially approved and in continuous use since 2000 in the United States and since 1997 in Australia. As of January 2022, 23 plants have implemented RCT among the 5 countries (Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved RCT. All plants are operating under sound Sanitation Standard Operation Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP) program. No food safety issues have been reported associated with the use of this technology. RCT has been adapted by the meat industry to improve product safety and meat quality while improving economic performance. Therefore, this review summarizes highlights of how RCT technically works on a variety of animal types (beef, bison, pork, and lamb).