• Food Science of Animal Resources
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• v.43 no.2
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• pp.331-345
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• 2023

The effects of pink inhibiting ingredients (PII) to eliminate the pink color defect in cooked turkey breast produced from presalted and stored raw ground turkey in the absence or presence of sodium tripolyphosphate (STP) were examined. Ground turkey breast was mixed with 2% sodium chloride and vacuum packaged. After storage for 6 d, ten PII were individually incorporated without or with added STP (0.5%) as follows: none (control), citric acid (CA; 0.1%, 0.2%, 0.3%), calcium chloride (CC; 0.025%, 0.05%), ethylenediaminetetraacetic acid disodium salt (EDTA; 0.005%, 0.01%), and sodium citrate (SC; 0.5%, 1.0%). Treatments were cooked at a fast or slow cooking rate, cooled, and stored before analysis. All PII tested were capable of lowering inherent pink color compared to the control (No STP: CIE a^* pooled day reduction of 23.0%, 5.2%, 12.6%, and 12.6% for CA, CC, EDTA, and SC, respectively; STP: reduction of 21.5%, 17.4%, 6.0%, and 18.2% for CA, CC, EDTA, and SC, respectively). For samples without STP, fast cooking rate resulted in higher CIE a^*. However, slow cooking resulted in more red products than fast cooking when samples included STP. Presalting and storage of ground turkey caused the pink discoloration in uncured, cooked turkey (CIE a^* 6.24 and 5.12 for without and with STP). This pink discoloration can be decreased by inclusion of CA, CC, EDTA, or SC, but incorporation of CA decreased cooking yield. In particular, the addition of SC may provide some control without negatively impacting the cooking yield.

• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2001.10a
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• pp.163-178
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• 2001

The last few nears have seen significantly increased interest in organic food. Organic food is still a small but growing part of the food industry with an identity defined and protected by law. Its existence provides an element of consumer choice. To obtain consumer confidence and, product credibility and transparency in the organic market, organic legislation and certification is needed, To facilitate export of organic products, harmonization of the organic legislation is favoured. The IFOAM accreditation programme has already achieved very much in this respect. Several national regulation, such as the NOP(USA) and EC2092/91(European Union) have already complied with the IFOAM basic standards. But in many countries there is still a lack of national legislation on organic agriculture. Because of the fast globalisation, organic agriculture is facing major challenges for international trade, so it is very important to consider the future development and certification of organic produce in all countries.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.6
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• pp.891-895
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• 2019

Objective: Aim of present study was the set up of a fast and reliable protocol using species-specific markers for the quali-quantitative analysis of DNA and the detection of ruminant biological components in dairy products. For this purpose, the promoter of the gene coding for the ${\alpha}$-lactoalbumin (LALBA) was chosen as possible candidate for the presence of short interspersed nuclear elements (SINEs). Methods: DNA was isolated from somatic cells of 120 individual milk samples of cattle (30), Mediterranean river buffalo (30), goat (30), and sheep (30) and the gene promoter region (about 600/700 bp) of LALBA (from about 600 bp upstream of exon 1) has been sequenced. For the development of a single polymerase chain reaction (PCR) protocol that allows the simultaneous identification of DNA from the four species of ruminants, the following internal primers pair were used: 5'-CACTGATCTTAAAGCTCAGGTT-3' (forward) and 5'-TCAGA GTAGGCCACAGAAG-3' (reverse). Results: Sequencing results of LALBA gene promoter region confirmed the presence of SINEs as monomorphic "within" and variable in size "among" the selected species. Amplicon lengths were 582 bp in cattle, 592 bp in buffalo, 655 in goat and 729 bp in sheep. PCR specificity was demonstrated by the detection of trace amounts of species-specific DNA from mixed sources ($0.25ng/{\mu}L$). Conclusion: We developed a rapid PCR protocol for the quali-quantitative analysis of DNA and the traceability of dairy products using a species-specific marker with only one pair of primers. Our results validate the proposed technique as a suitable tool for a simple and inexpensive (economic) detection of animal origin components in foodstuffs.

• Culinary science and hospitality research
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• v.6 no.1
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• pp.123-149
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• 2000

As a result of their web sites about 25 food services, it shows that only 20% of food services are conducting transactions online. As a whole food services in general have mastered the basics of setting up a web site, and it is revealed that some web sites with high average score are using flash s/w, which has a considerable interest in graphic. Family restaurant is the highest in average score and icecream is the lowest. The best individual site is Tonyromas site of Family restaurant sector, the second best site is TGI Friday's of the same Family restaurant sector, the third Pizzahut of pizza sector, and the fourth Lotteria site of Fast food sector. It is suggest that this preliminary study could be advanced by extending the sample size and a program of more extensive statistical analysis by devising. Also it is shows that it is possible for B2B transaction and B2C transaction to be conducted more actively It is suggested that Pizza(60%) and Icecream(40%) of food products which are small in size and easy to be ordered and delivered can be feasible and successful in transactions online. In conclusion, it is very important to keep the contents of web sites up-to-date and attractive to customers, and to establish several ways which can enable customers to interact with food services to induce a dialogue with customers, and it is necessary to introduce new technologies for specific differences of their own sites.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.315-324
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• 2014

The purpose of this study was to investigate the dietary behaviors, eating habits, and nutrient intakes of elementary students with atopic dermatitis. Dietary conditions during infancy, dietary regularity, dietary behaviors, eating habits, and daily nutrient intakes were surveyed and compared between children with (WAD) and without (WOAD) atopic dermatitis using the 24-hr recall method. The ratio of children who responded 'I eat regular meals' was significantly lower in the WAD compared to WOAD group (76.4% vs. 81.7%, p<0.05). The ratio of children who answered 'I eat processed foods or fast foods more than once a week' (p<0.01) and 'I take nutritional supplements' (p<0.001) was significantly higher in the WAD compared to WOAD group. The scores for 'I eat milk and its products everyday' (1.4 vs. 1.5, p<0.05), 'I eat dishes fried or stirred with oil more than twice a week' (2.0 vs. 2.1, p<0.05), and 'I eat snacks such as ice cream, cake, snacks, carbonated beverages more than twice a week' (1.9 vs. 2.0, p<0.05) were significantly lower in the WAD group than in the WOAD group. Daily energy intakes were 1,859.1 kcal and 1,829.5 kcal in WAD and WOAD children, respectively, with no significant difference. However, daily intakes of fat (p<0.05), phosphorus (p<0.05), and vitamin $B_2$ (p<0.05) in WAD children were significantly higher than in WOAD children. To sum up, elementary students with atopic dermatitis had irregular eating habits and higher intake frequency of processed or fast foods, milk and its products, dishes fried or stirred with oil, and snacks compared to normal children. Dietary guidance and nutritional education are required to improve irregular eating habits and induce adequate nutrient intakes in children with atopic dermatitis.

• Journal of the Korean Society of Costume
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• v.56 no.4 s.103
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• pp.134-147
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• 2006

As modern society set in, lifestyle has been changing largely; leisure activity has been expanded and family activity became important. Changes in the lifestyle caused big changes even in fashion industry. Instead of suits, coordination using clothes easy to wear was extended and the need of family look was also raised. Despite the need and marketability of family look, however, family look style clothes depend on the manufacture by orders on the Internet and few brands have been developed unlike the activation of family restaurants or family fast-food restaurants. Thus, this study examined design of family look style T-shirts applying Korean image as one of measures to activate fashion brands of family look. This study purposed to find out self-conceit and identification of our culture by recreating family look as cultural tourism products applying Korean traditional patchwork wrapping-clothes and natural dying techniques and to globalize the products as high value-added ones containing differentiated Korea-style originality. In particular, as Interest in natural dying has been raised because of serious environmental problems and extension of wellbeing culture, products applying natural dying have been developed actively. At this point of time, the development of family look style T-shirts applying natural dying will contribute largely to planning globalization of our brands by developing products with more polished and globalized design.

• Journal of the Korea Safety Management & Science
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• v.4 no.1
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• pp.81-92
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• 2002

The modern society is changed into mass production, complicated circulation society and mass consuming society because of the development of the fast science technology since the occurrence of the industrial revolution. Also, the human life style is changed into the abundant consumption society because of the appearance of the various products. The society change like the above provide comfortable life to us. but We are facing with danger for the bad food, illegal medicines and bad products. So, To solve the danger like the above, The Product Reliability Law be made. The both The enterprise and consumer need The Product Reliability Law to protect one's own interest. The consumer is claiming to use the product of safety of the resonable price and good quality in modern society, So, 1 studied on countermeasures of domestic enterprise to increase the competitive power of the enterprise according to Product Reliability Law

• Food Science of Animal Resources
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• v.35 no.3
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• pp.382-388
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• 2015

A duplex real-time polymerase chain reaction (PCR) based assay for the detection of porcine and horse meat in sausages was designed by using EvaGreen fluorescent dye. Primers were selected from mitochondrial 12S rRNA and 16S rRNA genes which are powerful regions for identification of horse and porcine meat. DNA from reference samples and industrial products was successfully extracted using the GIDAGEN® Multi-Fast DNA Isolation Kit. Genomes were identified based on their specific melting peaks (Mp) which are 82.5℃ and 78℃ for horse and porcine, respectively. The assay used in this study allowed the detection of as little as 0.0001% level of horse meat and 0.001% level of porcine meat in the experimental admixtures. These findings indicate that EvaGreen based duplex realtime PCR is a potentially sensitive, reliable, rapid and accurate assay for the detection of meat species adulterated with porcine and horse meats.

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.33-41
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• 2016

The purpose of this study was to examine the difference in nutritional knowledge and food preferences according to food-related lifestyle among 400 married women. Using the K-average clustering method, food-related lifestyles of subjects were categorized into three clusters: rational and diversity-oriented group, convenience-oriented group, and health-oriented group. The nutritional knowledge level and food preferences among three clusters were compared to each other using ANOVA test. The findings were summarized as follows: For the nutritional knowledge level, health-oriented group showed the highest mean score, whereas the lowest score was detected in the convenience-oriented group. The convenience-oriented group showed higher preferences for fish, meat, eggs, fruits, milk/dairy products, seaweed, grains, etc. among natural food than the other groups. Meanwhile, the rational and diversity-oriented group preferred legumes, and green vegetables, whereas the health-oriented group showed preferences for other vegetables. However, the convenience-oriented group reported more preferences for breads, noodles, pancakes, fried/stir-fried food, and processed food such as sausage, ham, and fast food, This study found that nutritional knowledge level and food preferences were significantly different according to food-related lifestyles of married women living in Seoul and Gyonggie areas. Thus, it is suggested that nutritional education targeting married women needs to be carefully designed by considering their food-related lifestyle.

• Korean Journal of Community Nutrition
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• v.11 no.4
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• pp.520-533
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• 2006

The purpose of this study was to investigate satisfaction and preference for current military meal service and food behaviors and food habits of some military personnel in Chunchen and Wonju of the Kwangwon area. The results are as follows. In the anthropometric survey, average height of the subjects was 175.03 $\pm$ 5.30 cm, average weight was 69.15 $\pm$ 7.74 kg. As a result of surveying satisfaction in the current food service, an item high in satisfaction was adequacy of serving hours, whereas an item of low satisfaction was diversity of menu. The item of food service improvement needs of the subjects were in order more variety of menu, nutrition, preference, sanitation, cooking method. As a result of surveying eating behavior of the subjects, most items were high medium response. They preferred soju and relish and also they liked the bokkum cooking method. As a result of surveying food habits of the subjects, items of good habits were regularity of meals, marginal meals, diversity of food intake, dairy and dairy products, avoiding too exciting meals and natural food diet; whereas, items of bad habits were fast food intake, alcohol, smoking, carbonated and caffeine beverages, skipping breakfast. snacks, fatty food intake, yellow or green vegetable intake and fruit and seaweed intake. Following is the result of a survey on the preference of meals by cooking method serving the current military meal service. They liked one-dish meals such as Bokkeumbap, Bibimbap, Tteokguk, whereas, they disliked curryrice, Jajangbap. In case of soup, they liked soup made from meat better than vegetable soup or soup made with fish. Also they liked pot stem better than soup. Generally they liked meals containing meat in most cooking methods. These results suggest that continuous and practical nutrition education to change food habits in military life are necessary to Prevent chronic disease with increasing age.