• Food Science of Animal Resources
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• v.40 no.6
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• pp.990-1000
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• 2020

This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.254-263
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• 2017

The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.1(PPE-0.1), and 0.2 g(PPE-0.2) per meat sample) on lipid and protein oxidation of pork patties during chilled storage for 12 days were investigated and compared to ascorbic acid (As-0.05) and butylhydroxytoluene (BHT) (BHT-0.01). The meat samples treated with PPE had greater (p<0.05) $a^*$ values comparing control in raw pork patties meat from day 4 of storage. The addition of PPE at all concentrations on meat samples effectively inhibited the formation of oxidation products as shown by decreasing conjugated dienes (CD), peroxide values (POVs), thiobarbituric acid reaction substances (TBARS), and carbonyl content during chilled storage for 12 d. The PPE-0.2 and BHT-0.01 had the lowest in decrease rate of free thiol content (0.24 and 0.22 times) during chilled storage. Therefore, results of this study suggest that PPE can be considered a potential antioxidant against lipid and protein oxidation of raw meat products.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.221-225
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• 1994

This survey was carried out to determine five sulfonamide(sulfamerazine, sulfamethazine, sulfadimethoxine, sulfamonomethoxine, sulfaquinoxaline) residues in beef, pork, chicken and swine kidney. For this survey, 30 samples of beef, 15 samples of chicken, 10 samples of pork and 10 samples of swine kidney were collected in Chonnam from June, 1992 to June, 1993, and were analyzed by HPLC. The recoveries of sulfamerazine, sulfamethazine, sulfamonomethoxine, sulfadimethoxine, and sulfaquinoxaline in spiked samples between $0.25{\sim}1.00$ ppm were 71.7%, 80.3%, 71.6%, 70.9%, 68.4%, respectively. None of 65 samples which were examined exceeded 0.1 ppm. Of 15 chicken muscle samples, 2 samples exceeded 0.05 ppm in sulfamerazine (0.077 ppm) and sulfamethazine (0.075 ppm), respectively. Of 10 swine kidney samples, 1 sample exceeded 0.05 ppm in sulfadimethoxine (0.052 ppm). And sulfanilamide concentration of swine kidney were higher than pork.

• Korean Journal of Veterinary Service
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• v.36 no.3
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• pp.193-201
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• 2013

Many consumers are increasingly concerned about the meat they eat, and accurate labelling is important due to public health, economic and legal concerns. Meat species adulteration is a common problem in the retail markets. In this study, a TaqMan$^{(R)}$ quantitative real-time polymerase chain reaction (PCR) assay was applied for its ability to quantify chicken meat, which was not indicated on the label, in 79 commercial pork products (ham, sausages, bacon and ground meat) producted by 10 different manufacturers. The amplification efficiency was 82.05% and the square regression coefficient ($R^2$) was 0.995. PCR results showed that 38.6% of ham samples, 50.0% of sausages samples, and 50.0% of ground meat samples were contaminated with chicken residuals, while the bacon samples were not contaminated with chicken residuals. Only twelve pork products of one of the manufacturers were in accordance with indicated in their labels. The PCR assay reported in this work could be particularly useful in inspection programs to verify the food labelling of commercial processed meats and to gain consumers' trust.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.37-43
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• 2004

The "Ginseng Pork" produced by feeding ginseng by-products can be a compatible product in the sense of increasing pork consumption and developing functional food in the international pork market. This experiment was conducted to produce "Ginseng Pork" with emphasis on growth performance and meat quality. Experiments were conducted in which 30 Landrace heads were fed with bark of ginseng root(BGR) or heating extracts ginseng leaves and stem(HEG). WB-shear force was not different among the treatment groups until 15 days of ageing, but pork fed with the 6% BGR showed a higher shear force at 20 day of storage at 4$^{\circ}C$. Cooking loss showed lower value for the 9% BGR group compared with the control group. At 15 day, the 3% and 9% BGR groups showed lower cooking losses than control. Pork groups fed HEG showed a significantly(p<0.05) lower TBARS values after 5 days of storage. As for VBN analysis, the feeding groups of 9% BGR and 5.5% HEG had significantly lower values at 5 and 20 days when compared to the other treatment groups. It might be concluded that the accumulation of ginseng saponin in the pork resulted in retarding the ageing and inhibiting the oxidation.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1180-1190
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• 2020

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L^*-value and a significant increase in b^*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G") values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.1
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• pp.138-143
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• 2008

A study was conducted to evaluate nutritional value for twenty-one pork muscles. Ten market-weight crossbred pigs (five gilts and five barrows) were used for evaluating proximate chemical composition, cholesterol, total iron, calorie and fatty acid contents. As preliminary analysis revealed no noticeable sex effect, pooled data from both sexes were used for the final analysis. M. rectus femoris had the highest moisture content, while m. latissimus dorsi was lowest in moisture content (p<0.05). Protein content was highest for m. longissimus dorsi and lowest for m. supraspinatus (p<0.05). The tensor fasciae and latissimus dorsi muscles contained the highest intramuscular fat (p<0.05), while rectus femoris, adductor and vastus lateralis were lowest in intramuscular fat content. When simple correlations between chemical values were computed for the pooled dataset from all muscles, intramuscular fat had significant (p<0.05) negative linear relationships with moisture (r = -0.85) and protein (r = -0.51) contents. Calorie levels were not significantly affected by fat content, while rectus femoris and latissimus dorsi muscles showed lowest and highest calorie contents, respectively (p<0.05). Polyunsaturated fatty acid content was highest (p<0.05) for both m. adductor and m. rectus femoris, while it was lowest for m. longissimus dorsi. Collectively, the current study identified a large amount of variation in nutritional characteristics between pork muscles, and the data can be used for the development of muscle-specific strategies to improve eating quality of meats and meat products.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.170-180
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• 2013

This study was conducted to evaluate the antioxidant activity of oven-dried ($60^{\circ}C$) tomato powder (TP) as affected by water solubility and to evaluate the effects of TP on the physico-chemical properties, and antioxidant and antimicrobial activities of emulsified pork sausages with two levels of TP (1% and 2 %). After fresh tomatoes were homogenized and dried at $60^{\circ}C$ oven, they were extracted by stirring with water. Then, the aqueous solution was filtered, and water soluble and insoluble tomato powders were obtained with freeze drying. In experiment I, total phenolic contents in oven-dried tomato powder, water soluble and insoluble powder were more than 2 g/100 g. The radical scavenging activity and iron-chelation ability of the water-insoluble extracts were higher than those of dried TP and water-soluble extracts. In experiment II, pH values and Hunter L values of pork sausages formulated with TP were reduced. However, hunter a and b values were higher than those of the control, and those effects were increased with increased levels of TP. 2-Thiobarbituric acid reactive substance values of pork sausages containing TP were lower than that of the control during refrigerated storage, regardless of the TP level. These results indicated that TP could be used as a natural color agent and antioxidant in meat products without defects.

• Journal of Korean Society of Rural Planning
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• v.28 no.4
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• pp.31-39
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• 2022

This study empirically analyzed the welfare effect of the military purveyance program, which plays an important role in maintaining the sales channel and demand base in Korea's agricultural and livestock industry, as well as the stable supply of safe ingredients for military meals essential for the morale and combat power of soldiers. The military purveyance program causes additional demand for domestic livestock products, affecting the trading volumes and price levels in the market. This will change the welfare of producers and consumers, and affect the welfare of soldiers who are subject to military meals. The analysis results obtained through a simulation method based on the equilibrium displacement model are as follows. In the case of pork delivered for military service, producer surplus increased by KRW 55.3-62.2 billion and consumer surplus decreased by KRW 55.1~62.0 billion based on pork production in 2021. It wad analyzed that the consumer surplus in the military supply market, rather than the conventional market, increased by KRW 96.9 billion won, resulting in a total welfare gain of KRW 97.1 billion.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.594-600
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• 2016

This study aimed to examine the microbial contamination levels in livestock products at retail stores. Beef, pork, and chicken samples from raw materials and final products were obtained between January and December 2015. All homogenized meat samples (25 g) were tested for the aerobic plate count (APC), coliform count (CC), and Escherichia coli count (E. coli). The highest APCs in meat samples, by month, at retail shops were obtained in September, followed by July, May, and October (p<0.001). However, APC was the highest in summer and the lowest in winter (p<0.001). Average APCs for beef, pork, and chicken samples were 2.90, 3.19, and 3.79 Log CFU/g, respectively (p<0.05). A comparison between different months revealed that, CC levels in meat samples ranged from 0 to 1.13 CFU/g, and the highest CC was obtained in August (p<0.001). By season, the highest CC was found in the summer, followed by autumn, and spring (p<0.001). All meat samples were negative for E. coli. The average log₁₀APC and CC for all samples was 3.10 and 0.37 Log CFU/g, respectively. Furthermore, there was a direct correlation between the season and coliform presence (p<0.001). There was also a positive correlation between the APC and CC (r = 0.517, p<0.001). The microbiological APCs for livestock products were in most cases below 10⁶ CFU/g.