• 한국식품영양과학회지
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• 제28권4호
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• pp.865.1-870
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• 1999

This study was carried out to use the shrink discharged during process of smoke meat products. Qualities of sausage were grasped, and investigated storage properties during five weeks. The gel strength of pork sausage were 1,461~1,847g.cm, this of chicken sausage were 865~1,733g.cm. The cooking yield of sausage were 81~ 85% in general, contents of salt were 2.5~2.9%. The L value(lightness) of pork sausage were 44.8~47.2, those of chicken sausage were 43.1~48.0, and the L value of the interior was higher than the surface. The remainder contents of nitrite were 3.1~9.4ppm, the sorbic acid contents of all sausage were 0.8g/kg. The amino acid contents of chicken sausage were higher than those of pork sausage. The pH of sausage not changed uniformly during storage. The TBA value and the VBN contents were a slight tendency to increase during storage. The total plate counts of all sausage maintained 104 less than during storage.

• 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.

• 한국축산식품학회지
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• 제40권5호
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• pp.675-688
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• 2020

Polycyclic aromatic hydrocarbons (PAHs) are dangerous chemical compounds that can be formed by cooking foods at high temperatures. The aim of this study is to determine the level of contamination of PAH compounds with high performance liquid chromatography (HPLC) on heat treated meat samples and the consumption of PAH compounds in meat samples, as well as the dietary exposure status and possible health risk estimation. In five different heat treated meat samples (meat doner, chicken doner, meatballs, grilled chicken, and fish), the total PAH (Σ16PAH) contamination level was 6.08, 4.42, 4.45, 4.91, and 7.26 ㎍/kg, respectively. Benzo[a]pyrene (BaP) in meatballs and grilled fish samples had a level 0.70 and 0.73 ㎍/kg. All of the samples analyzed were found to be below the EU permitted limit (5 ㎍/kg) in terms of BaP. Estimates of daily intake (EDI) for a total of 16PAH in heat treated meat doner, chicken doner, meatballs, grilled chicken and fish samples were 3.41, 3.71, 2.49, 4.12, and 1.77 ng/kg bw/day, respectively. In this study, the average margin of exposure (MOE) value calculated was found in the range of 179.487 and 425.000 for BaP and PAH4. This study is the first study to provide important information in terms of evaluating the possible health risk that PAH compounds can create in people's diets due to heat treatment of meat and meat products in Sivas, Turkey.

• 한국가금학회지
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• 제26권2호
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• pp.85-95
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• 1999

The mechanically deboned chicken meat(MDCM) has several limits in using for in using for in processed meat products as a main material because of poor color and textural properties, chance of microbial contamination and lipid oxidation. There has been a growing interest all over world in the application of MDCM to the surimi process. The surimi made from MDCM contains a high concentration of myofibrillar protein since this processing involves repeated washing processes with an aqueous solution in order to remove heme pigments, fat and other undesirable substances. The quality of the surimi made from MDCM is affected by various processing factors, such as kinds of wash solution, ion strength, washing cycle, temperature, pH changes, composition, part of muscle, particle size, and rigor state etc. A number of researchers havee investigated the effect of the various washing conditions on the properties of surimi gels. A fuller information of all the factors affecting surimi processing and gel formation by heat-induced gelation has not been known yet.

• 대한수의학회지
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• 제31권3호
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• pp.271-277
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• 1991

To investigate the epidemiological trait of listeriosis, Listeria spp were isolated from poultry meat, products and environmental specimens in chicken slaughterhouse. Also determined were isolation rates by the different enrichment procedures, the biochemical properties of isolates. In a total of 307 samples including poultry meat, liver, feathers, feces, chiller water, scalding water overflow and slaughterhouse floor, Listeria spp were isolated predominantly from scalding water overflow (90.0%), body skin before washing (66.7%), liver (20.0%) and feathers(15.0%) However, few Listeria spp were isolated from body skin after washing and feces. The higher isolation rates were obtained in the secondary enrichment procedure (7.2%) than in the primary enrichment (3.9%); after stored the secondary enrichment cultures for 2 weeks at $4^{\circ}C$, Listeria spp were present in 9.8%. The majority of the isolated Listeria spp were identical to those of the standards strains in biochemical and cultural properties. Overall, Listeria spp were present in 13.4% of the specimens tested, and were in order of prevalence of L innocua(11.1%), L monocytogenes(3.3%), L grayi(0.7%) and L murrayi(0.3%).

• 한국축산식품학회지
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• 제26권3호
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• pp.375-379
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• 2006

Food labeling regulations require that the meat species in various meat products are accurately declared to the consumer. Substitution or adulteration of costly meat with a cheaper one is one of the most common problems in the meat industry. In this study, PCR-restriction fragment length polymorphism(RFLP) method of the mitochondrial cytochrome b(mt cyt b) gene has been applied for identification of the origin of six mammalian meat species(beef, port horse, goat, mutton and deer) and three poultry meat species(chicken, turkey and duck) as raw materials for meat products. PCR was used to amplify a variable region of mt cyt b gene. Meat species differentiation was determined by digestion of the amplified products with a 359 bp fragment using HaeIII and HinfI restriction enzymes, which generated species-specific RFLP patterns. This PCR-RFLP DNA marker of mt cyt b gene could be very useful for the accurate and reliable identification and discrimination of animal meat species in routine analysis.

• 월간포장계
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• 통권133호
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• pp.120-123
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• 2004

• Journal of Microbiology
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• 제39권3호
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• pp.202-205
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• 2001

The EF-18 agar/hydrophobic grid membrane filter (EF18/HGMF) method was evaluated for the isolation of Salmonella in naturally contaminated chicken carcasses, chicken parts (legs, wings and giblets) and processed chicken products (sausages and hamburgers). Percentages of false positive results for Salmonella (colonies with a similar morphology to those of Salmonella) were 78.75, 81.67 and 80% for carcasses, chicken parts and processed chicken products, respectively. The bacterial isolates that caused false positive reactions using this method were identified as Proteus mirabilis (70.85%), Citrobacter freundii (15.25%), Klebsiella ozaenae (5.83%), Hafnia alvei (4.48%), Escherichia coli (2.69%) and Enterobacter aerogenes (0.90%). The data obtained in this study suggest that the EF-18/HGMF method is not sufficiently selective or specific far isolating Salmonella from meat and chicken products.

• 한국축산식품학회지
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• 제33권6호
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• pp.696-700
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• 2013

A quick and reliable method for identifying meat origin is developed to ensure species origin of livestock products for consumers. The present study examined the identification of meat sources (duck, chicken, goat, deer, pig, cattle, sheep, and horse) using PCR by exploiting the mitochondrial 12S rRNA and mitochondrial cytochrome b genes. Species-specific primers were designed for some or all mitochondrial 12S rRNA nucleotide sequences to identify meat samples from duck, chicken, goat, and deer. Mitochondrial cytochrome b genes from pig, cattle, sheep, and horse were used to construct species-specific primers, which were used to amplify DNA from different meat samples. Primer sets developed in this study were found to be superior for detecting meat origin when compared to other available methods, for which the discrimination of meat origin was not equally applicable in some cases. Our new development of species-specific primer sets could be multiplexed in a single PCR reaction to significantly reduce the time and labor required for determining meat samples of unknown origin from the 8 species. Therefore, the technique developed in this study can be used efficiently to trace the meat origin in a commercial venture and help consumers to preserve their rights knowing origin of meat products for social, religious or health consciousness.

• 한국축산식품학회지
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• 제43권6호
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• pp.1087-1110
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• 2023

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.