• 대한수의학회지
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• 제49권4호
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• pp.319-328
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• 2009

This study investigated the epidemiology of Listeria (L.) monocytogenes, a food-borne pathogen. The epidemiology of food-borne pathogens is of great importance for clarifying bacterial origin and preventing bacterial contamination and infection. This work examined 68 L. monocytogenes strains, including 11 reference strains and 57 isolates from imported US beef, domestic meats (beef, pork, chicken meat), raw milk, and milk plants. The random amplified polymorphic DNA (RAPD) techniques were optimized to develop a standard molecular epidemiological analysis of L. monocytogenes. There was great genetic variability among the isolates, which produced 24 and 34 RAPD patterns with primer HLWL85 and HLWL74, respectively. The discriminatory power of the RAPD methods with HLWL85 and HLWL74 primer were very high (DI = 0.957; S ${\geq}$ 80%, S ${\geq}$ 95%). Some RAPD types were specific to origin. A few RAPD types were specific for L. monocytogenes strains belonging to a particular serotype. Using the HLWL85 primer, the strains isolated from milk plants could be distinguished from the other strains. And using the HLWL74 primer, the strains isolated from imported beef (US) could be distinguished completely from the other strains.

• 한국식품조리과학회지
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• 제6권2호
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• pp.105-119
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• 1990

A study on the dietary habit and the food perference of Pre-school Children was made in order to identify the state of their dietary life and provide the data of dietetic education which can help the children to live a desirable food life, by analysing the present dietry life into the dietry habits, food preference, the actual condition of nutrition intake and table manners. 1. The Diet Habits. Both boys and girls were fond of dinner best and tended to neglect breakfast and lunch. 64.2% of the total children took meals regularly. 2. Food Preference. The most favorite food was beef, ham, Dupoo (beancurd), squid, ice-cream, bananas, watermelon, sweet potatoes, corn, Ingeolmi (cake form glutinous rice), doughnuts, JJajangmyon (Chinese noodles), Coke, fried chicken. 3. The Actual Conditions of Nutrition Intake. The frequency of intake of meat and its processed food was the lowest and that of fishes, shellfishes, fats and vegetables was low, too. 4. Table manners and Sanitary Conditions. The average mark of table manners and sanitary conditions is 12.49${\pm}$2.65. The children didn't practice well in the following points; talking at table, beginning to eat after the beginning of elder person's, brushing their teeth after taking meals, keeping a straight posture.

• 한국축산식품학회지
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• 제20권3호
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• pp.173-180
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• 2000

본 연구는 돈육과 계육의 부가가치를 높이고 영양생리학적으로 우수한 기능성의 육제품을 개발하여 국민건강의 증진에 기여하고 농가에 보다 높은 수입과 국내 축산식품의 원할한 생산, 유통을 돕기 위하여 계육과 돈육의 혼합비율에 따른 이화학적 특성 검사와 관능적 특성 및 물성차이 측정을 하였다. 계육 함량 60%까지의 소시지의 경우 이화학적 특성, 관능적 특성 및 물성차이 검사 결과 돼지고지 100%군과 큰 차이가 없는 것으로 나타났으며, 일반성분 검사결과 대조군에 비해 수분함량이 높고 지방 함량이 낮게 나타났으며, pH와 보수성에 있어서는 유사하게 나타나 계육의 이용용 증대를 유도하는 차원에서 60%까지 계육을 첨가하여 소시지를 제조해도 양질의 단백질 자원으로 제품의 질에 미치는 영향이 좋고 공학적으로도 적합함을 입증할 수 있었다.

• 한국축산식품학회지
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• 제30권4호
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• pp.669-673
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• 2010

The purpose of this study was to evaluate kiwifruit as a tenderizer by its effects in improving the quality of various beef parts. Basic data are provided for development of standard recipes for convenient cooking in foodservice. The optimum temperature of the crude proteolytic enzymes in the kiwifruit was determined to be $65^{\circ}C$. The substrate specificity of the enzymes was higher in beef than in pork, chicken, or duck. The enzymes had their greatest effects on chuck and rib parts, and had lower effects on loin, breast, and round parts, in that order. As the amount of kiwifruit extract increased, the moisture content of the cooked beef also increased. The addition of 10% kiwifruit improved the sensory quality of the cooked beef. In particular, the texture scores of cooked beef samples treated with 10% and 15% kiwifruit extract were significantly higher than the other samples (p<0.001), and juiciness and overall acceptability scores were also highest. In summary, 10% kiwifruit extract is deemed an appropriate addition to improve.

• 대한한방소아과학회지
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• 제13권2호
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• pp.171-186
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• 1999

Atopic dermatitis is a chronic or chronically relapsing, pruritic dermatitis. It commonly occurs in patients with a personal or family history of atopy. We studied 67 children suffering from atopic dermatitis Oriental Medicine Hospital in Kyunghee University, and analyzed sex, age, feeding, clinical manifestation, risk factor. The results were as follows : 1.Most age distribution of children was from 2 to 6, male to female ratio was 1:1.03 2.Breast-feeding to milk-feeding ratio was 2.93:1 3.Frequency of aggravating symptom by specific food was 31.3%, among this, meat(especially chicken) was revealed high risk factor 4.Frequency of family history suffering from other allergic disease was 61.2%, among this father to mother ratio was 1.27:1 5.Sites of atopic dermatitis were as follows : The inner space of elbow and knee joint was 77.65, back, face, neck was 56.7%, back of ear was 52.2%, wrist was 46.3%, abdomen was 38.8%, ankle was 34.3%,head was 29.9%.

• 한국식생활문화학회지
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• 제18권6호
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• pp.491-505
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• 2003

Yeolgujatang is traditional casserole with meat, fish and vegetables in special pot. Name of Yeolgujatang was in 1800s, as yeolgujatang, yeolgujatangbang, yeolguja, in 1900s, Yeolgujatang, royal feast food in Yi Dynasty was yeolgujatang, Meon-sinseolro, tangsinseolro. Yeolgujatang frame has legs and a lid, and a cylinder that can contain charcoal at the center of its rounded pot. with this charcoal, food can be cooked. Its material has changed from brazier to brassware, stainless steel, and silver. Nowdays electric sinseolro was also launched, which uses electric power instead of charcoal. Materials in yeolgujatang are beef, intestines, pork, chicken, pheasant, fish, sea bream, abalone, shrimps, vegetables, mushroom, ddock, guksu, cooked rice, seasening and garnish. Nutrition of Yeolgujatang per capita contains 221.5kal of calory, 17.3g of protein, 16.5g of fat, 6.1g of carbobydrates, 2g of fiber, 57.6mg of calcium, 208mg of phosphorus, 4.3mg of ferrum, $2177{\mu}gRE$ of vitaminA, 1.58mg of vitamin $B_1$, 0.3mg vitamin $B_2$, 6.6mg of vitaminC and 5.26mgNE of niacin. Yeolgujatang is excellent in nutrition, except for calcium and vitaminC.

• 한국동물위생학회지
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• 제20권4호
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• pp.339-348
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• 1997

The purpose of the survey were determined the residual antibiotics and tetracyclines in beef(n=1,364), pork(n=2,817) and chickens(n=1,921) by the EEC 4-plate method, Charm IIand HPLC. The results were summarized as follows ; 1. The recovery rates in spiked samples were 98.8-107.2% for oxytetracycline(OTC), 33.2-48.6% for tetracycline(TC) and 64.1-72.3% for chlortetracycline(CTC) at 0.05-0.1ppm by HPLC using MSPD. 2. Residues of antibiotic were detected from 10 beef(0.75%) and 36 pork(1.31%) by EEC 4-plate method. In case of chickens were not detected. 3. Twenty-eight from 46 positive samples by the EEC 4-plate method were classified as TCs(60.9 %) by Charm II and TC of 12 samples were detected by HPLC. 4. Ten samples were detected levels of OTC ranging from 0.035 to 0.635 ppm and 3 samples were levels of CTC ranging from 0.066 to 0.150 ppm. OTC and CTC levels in 3 beef and 4 pork samples were exceeded the current tolerance level of 0.1 ppm.

• 한국식생활문화학회지
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• 제27권2호
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• pp.113-127
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• 2012

The purpose of this study was to find the level of satisfaction and preferences regarding the mess provisions in the three military bases in Daegu, Korea. A total of 325 military personnel was surveyed for this study. The content of examinations consisted of the general characteristics, satisfaction, awareness, and preference for the mess. Furthermore, I investigated the general menu on a daily basis with the most or the least-preferred food. As a result, I found that fried dishes are most preferred by military personnel, and they second and third in their preferences are boiled, and mixed with dressing. I also found that military personnel like meat, sweets like ice-cream, fried pork chops or chicken, and fatty and processed food like hamburgers. On the other hand, they do not like dishes made with bean sprouts, squid, fish or kimchi. On the basis of the results, a balanced diet is needed for military personnel through the research and development of recipes using some of the least favorite ingredients such as fish, squid, and vegetables.

• 한국식품조리과학회지
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• 제9권2호
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• pp.99-104
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• 1993

This study was carried out in order to develop supplementary foods for infants using Korean foods. Thirty-four different kinds of supplementary foods were developed and fourteen representative ones were selected to be analyzed chemically. The results are as follows: 1. The developed supplementary foods were 34 kinds and divided into 3 stages. First stage is designed for the babies just beginning to eat pureed vegetables and fruits. Second stage combined the nutritional attributes of both vegetables and meat. Third stage featured tender, bite-size pieces of meats and vegetables that appealed to the most mature tastes of basies. 2. In the production of prepared foods; water, milk, vegetable juice, fruit juice, and soy milk were used as the liquid source; rice, rice starch, chestnut, noodle, potatoes, sweet potatoes, rice cakes as the carbohydrate source; fish, meats soybean curd, beans, eggs, chicken, cow liver as the protein source; and vegetables and fruits were used as vitamin & mineral source. 3. The approximate composition range of the products were 10.91∼24.46% carbohydrate, 0.15∼6.06% protein, 0.092∼7% fat, 0.13∼ 1.37% ash, 0.63∼36.34% calcium, 0.092∼0.48% iron and 0.42∼16.36% vitamin C.

• 농업과학연구
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• 제40권2호
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• pp.139-146
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• 2013

This study was performed to develop a rapid test kit for pathogenic Staphylococcus in various samples. The rapid detection kit has been fabricated based on nitrocellulose lateral-flow strip. Colloidal gold and Staphylococcus antibodies were used as a tag and a receptor, respectively. Manually spotted Staphylococcus antibody and anti-mouse antibody on the surface of nitrocellulose membrane were used as test and control lines, respectively. Feasibility of the rapid kit to detect Staphylococcus aureus in samples were evaluated. The intensity of the color of the test line started to increase with the samples in which higher concentration of the cells were contained. The sensitivity of the sensor was $10^6$ cfu/mL Staphylococcus spiked in PBS. Also, the rapid test kit could detect $10^5$ cfu/mL of Staphylococcus in chicken meat extract.