• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2017.04a
• /
• pp.23-23
• /
• 2017

Recent favor on high quality food and concern on food safety have demonstrated the superiority of Hanwoo (Korean native cattle). In general, the price of cow is higher than those of steer and bull, causing cheating issues in the market. Hence, this study is to discriminate genders of Hanwoo with identification of factors which highly influence gender discrimination based on the big-size deboning data. Totally, there were 31 variables in the deboning data, and we divided into them two categories: data obtained before and after deboning. Discriminant function analysis was then applied into the data to determined the accuracy of gender discrimination in Hanwoo. The result showed that Hanwoo could be classified by gender with 99.2% of accuracy when using all 31 variables. In detail, it was possible to identify 93 of 94 bulls (98.9%), 96 of 96 cows (100%) and 74 of 75 steers (98.7%). The most significant variables was chuck, sirloin, armbone shin, plates, retail and cuts percentage, sequentially. With variables obtainable before deboning, accuracies of classification were 91.5% for bulls, 92.7% for cows, and 89.3% for steers. The most significant variables was water, cold carcass weight and back-fat thickness. The discrimination accuracy was higher with data obtainable after deboning: bulls (98.9%), cows (99.0%) and steers (98.7%). In this case, chuck, sirloin and armbone shin were the factors determined the classification ability. This study showed that Hanwoo can be classified based on deboning data with appropriate statistics, further suggesting weight of cut of beef might be the standard for gender classification.

• Culinary science and hospitality research
• /
• v.15 no.4
• /
• pp.159-171
• /
• 2009

A geographical indication is a protected trade name or mark for a product that corresponds to a specific geographic location or origin. Geographical indications have been widely used in European countries over the last three decades, mainly for wine and food products. This study investigates the consumer perception of geographical indications for agricultural and processed products and purchase experiences of consumers. It also examines consumer intention to pay more for geographical indication products. The findings from the empirical investigation showed that only 24.0% of the respondents have purchased geographical indication products whereas 49.5% of the respondents have not. Meanwhile, 26.5% of the respondents reported that they were unaware of geographical indications. Main reasons of purchasing geographical indication products were trust in quality, safety, and better taste. On the other hand, main reasons of not purchasing geographical indication products were lack of knowledge and no distinctive quality. The respondents answered that they would pay more for geographical indication products especially for luxury items such as ginseng, wine, and beef.

• KSBB Journal
• /
• v.14 no.2
• /
• pp.241-247
• /
• 1999

Experimental studies were carried out to optimize the culture conditions of Corynebacterium diphtheriae for the production of diphtheria toxin. A new media which does not contain any meat digest products was selected. The main ingredient of new medium was enzymatic digests of casein known as NZ-Case. In fermenter experiments, the toxin production was increased with the increase of cell growth. The optimum initial pH of media, air flow rate and agitation speed were 7.0, 0.22, vvm and 400 rpm, respectively. The contents of iron and calcium-phosphate precipitate were important for maximal cell growth and toxin production. The optimum concentration of iron was 0.3 mg/L and calcium-phosphate precipitate could serve in gradual supply of iron to maintain the optimal culture condition which is required for enhanced yield of toxin production. In potency test, the potency of toxoid from fermentor culture was higher than that from static culture. When diphtheria toxin is produced by fermentor culture, it is possible to produce higher levels of toxin and better toxoid quality in terms of safety, yield, productivity and immunity.

• Korean Journal of Food Science and Technology
• /
• v.36 no.4
• /
• pp.683-687
• /
• 2004

Raw beefs used fer Jangzorim production were evaluated fur contamination of pathogenic bacteria and microorganisms related to spoilage and food safety. Eleven groups of mesophilic, psychrotrophic, and anaerobic microorganisms, and total coliforms were selected to evaluate degree of food contamination. Nine strains including Bacillus cereus, Clostridium botulinum, C. perfringens, and Listeria monocytogenes were selected to evaluate incidences of pathogenic bacteria. Raw beefs harbored large populations of microorganisms, which decreased greatly after heat treatment. Psychrotrophic microorganisms were found to be more abundant than other microorganisms. B. cereus, C. perfringens, and L. monocytogenes were isolated from raw beefs, whereas C. botulinum, Escherichia coli O157:H7, Salmonella spp., Shigella spp., Staphylococcus aureus, and Yersinia enterocolitica were not isolated. Isoiates from Cereus selective agar, clostridium Perfringens agar, and Oxford agar were in 99.8, 99.9 and 98.6% agreements with B. cereus, C. perfringens, and L. monocytogenes at species level, respectively. B. cereus produced enterotoxin with CRET-RPLA method, whereas C. perfringens did not produce enterotoxin with PET-RPLA method.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.50 no.5
• /
• pp.473-480
• /
• 2017

We investigated the nutritional characteristics of the uncooked Skipjack tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was $5.0-8.2^{\circ}$, being highest in U-STF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.

• Journal of the FoodService Safety
• /
• v.4 no.1
• /
• pp.7-20
• /
• 2023

This study was conducted to investigate the impact of refrigerator type and temperature fluctuations on the quality changes of refrigerated foods. Phycochemical and sensory quality, as well as microbial growth, were measured for various foods stored in open- or door-type refrigerators set at 5℃ during storage. The average temperatures recorded were 11.50±1.14℃ in an open refrigerator, and 6.34±0.97℃ in a closed refrigerator. The average surface temperatures of the food items were 9.60±1.20 and 6.00±0.80℃ for open and closed refrigerators, respectively. Significant changes in color and appearance quality were observed in lettuce, mackerel, ground beef, and cut pineapples when stored in open refrigerators. Ready-to-Eat foods such as gimbap and sandwiches exhibited higher levels of microbiological proliferation when stored in open refrigerators compared to closed refrigerators. Processed foods, such as sterilized milk and packaged tofu, did not show significant differences in quality among various types of refrigerators. The installation of refrigerator doors can effectively minimize temperature fluctuations caused by external factors, thereby reducing variations in food quality. These findings provide essential insights into the quality changes associated with the implementation of refrigerator doors, serving as fundamental data for ensuring optimal food preservation.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.2
• /
• pp.142-153
• /
• 2006

This study was planned to investigate the current using status of agricultural products in school food service both produced in Korea and imported from other countries and the dieticians' perception on using those. A total of 723 dieticians of 442 elementary schools and 381 middle high schools were surveyed in July, 2003 to perform the purposes of the study. A high using rate (93.4%) for Korean agricultural products was investigated. As for meat such as pork and chicken except beef and eggs, the using rate of Korean agricultural products was high. Almost 100% of vegetables and fruits, except tropical fruits such as banana, kiwi, orange and pineapple supplied for school food service were also Korean products. As for nuts and edible oil, the rate of using for Korean agricultural products was comparatively lower than those of other food items due to the price gap. Most dieticians rated the quality of the products produced in Korea higher than that of the imported products in the aspects of their freshness, taste, and safety. But they found no difference in the package condition of the products produced in Korea and of those imported from other countries. This result suggests that the package system should be improved for the agricultural products produced in Korea.

• Journal of Food Hygiene and Safety
• /
• v.23 no.2
• /
• pp.113-120
• /
• 2008

The influence of incubation temperature, pH and media components on bacteriocin production by Lactobacillus plantarum K11 were investigated. The highest activity was observed in MRS broth, but no bacteriocin activity was obtained in TSB. The bacteriocin was produced from the exponential growth phase and its activity also reached a maximum in MRS broth, but then dropped after 16 hr because of degradation by extracellular proteolytic enzymes or exhaustion of medium nutrients. The optimal temperature and pH for production of bacteriocin were $37^{\circ}C$ and pH 7.0 in MRS broth, respectively. The addition of 0.5 or 1.0% glucose and $0.5{\sim}1.5%$ lactose to MRS resulted in the increase of the bacteriocin production. With 0.5% NaCl and $K_2HPO_4$, the activities were significantly higher than that of control, respectively. However, increasing nitrogen sources such as beef extract, casein, and tryptone and salts such as $NH_4PO_4$, $MgSO_47H_2O$, and $MnSO_4H_2O$, had detected a negative influence upon the bacteriocin production. Consequently, because the bacteriocin produced by L. plantarum K11 was affected by various incubation conditions, the bacteriocin activity of L. plantarum K11 applied in food as a novel starter will be dependent on environmental factors such as fermentation conditions and food ingredients.

• Journal of Food Hygiene and Safety
• /
• v.22 no.1
• /
• pp.37-44
• /
• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate(SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Escherichia coli O157:H7 on tryptic soy broth and in beef, pork and chicken. In tryptic soy broth, SPT, SPP and STPP at the concentrations of 0.05, 0.1, and 0.5% effectively inhibited the growth of Escherichia coli O157:H7 in a concentration-dependent manner. The bactericidal activity of SPT was the stronger than that of SPP or STPP at the same concentrations. In addition, the antibacterial effects of SPT, SPP and STPP at the concentrations of 0.05, 0.1, 0.3, and 0.5% on Escherichia coli O157:H7 were also investigated in raw or cooked meats including beef, pork and chicken. SPT, SPP and STPP significantly inhibited the bacterial growth in a dose-dependant manner (p<0.05). The bactericidal effect of SPT was stronger than that of SPP or STPP. The addition of SPT, SPP and STPP in meats increased meat pHs. SPP and STPP also increased the levels of soluble orthophosphate in meats but STP did not. These results indicate that SPT is very effective for inhibition of bacterial growth and that can be used as a muscle food additive for increasing functions of meats.

• Journal of Food Hygiene and Safety
• /
• v.19 no.1
• /
• pp.1-8
• /
• 2004

This study was executed to determine the cumulative dietary risk of PAHs exposed by food ingestion. Food samples including barbecued beef, barbecued pork, grilled chicken, ham, bacon and vegetable oil which were collected from food markets. These samples were saponified, extracted and cleaned up to purify PAHs, and then the purified sample solutions were analyzed by HPLC-FL. Generally, the levels of total PAHs in barbecued beef (0.2 ppb), bacon (0.3 ppb), barbecued pork (0.7 ppb), ham (0.8 ppb), and vegetable oil (1.2 ppb) were low, whereas the level of total PAHs in grilled chicken (9.3 ppb) was significantly high. For the exposure assessment of PAHs due to food ingestion, PAHs levels converted into TEQ$_{BaP}$, the average body weight for 20-73 age group and consumed levels of food proposed from report on the National Health and Nutrition Survey were used. The estimated lifetime average daily intake of dietary PAHs was 4.32${\times}$10$^{-4}$ $\mu\textrm{g}$-TEQ$_{BaP}$kg/day as the mean value. The dietary risk adjusted to cancer potency of benzo(a)pyrene as 7.3 (mg/kg/day)$^{-1}$ was 3.44${\times}$10$^{-6}$ based on current data.ata.