• Journal of Animal Science and Technology
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• 제60권1호
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• pp.30.1-30.10
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• 2018

Background: The poultry industry suffers losses from problems as pale, soft and exudative (PSE), and dark, firm and dry (DFD) meat can develop in meat as a result of short- and long-term stress, respectively. These abnormalities are impacted by pre-slaughter animal welfare. Methods: This work evaluated the effects of open vehicle container microclimate, throughout the $38{\pm}10km$ journey from the farm to the slaughterhouse, on commercially turkey transported during the Brazilian winter season. The journey was initiated immediately after water bath in truck fitted with portable Kestrel anemometers to measure air ventilation, relative humidity, temperature and ventilation. Results: The inferior compartments of the middle and rear truck regions showed highest temperature and relative humidity, and lower air ventilation. In addition, the superior compartments of the front truck regions presented lower temperature and wind chill, and highest air ventilation. The breast meat samples from animals located at the inferior compartments of the middle and rear truck regions and subjected to with water bath (WiB) treatment presented highest DFD-like and had lowest PSE-like meat incidence than those from animals located at other compartments within the container. Lower incidence of PSE-like meat was observed in birds without water bath (WoB). Conclusions: Assessment on turkeys transported under Brazilian southern winter conditions revealed that breast meat quality can be affected by relative humidity, air ventilation, temperature, and transport under subtropical conditions promoting color abnormalities and the formation of simultaneously PSE-like and DFD-like meat.

• Journal of Dairy Science and Biotechnology
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• 제25권2호
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• pp.29-32
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• 2007

An understanding functional properties and molecular interactions of milk proteins was critical to improve qualities of fermented dairy products including yogurts and cheeses. Extensive rearrangements of casein particles were important factors to enhance whey separation in yogurt gel network. The use of high hydrostatic pressure treated whey protein as an ingredient of low fat processed cheese food resulted in the production of low fat processed cheese food with acceptable firmness and enhanced meltabilities. Milk protein-based nano particles produced by self-association of proteins could be better nutrient delivery vehicle than micro particle since particle size reduction in nano particles could lead to increased residence time and surface area available in GI tract.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과힉회 2007년도 추계학술발표대회
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• pp.31-37
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• 2007

An understanding functional properties and molecular interactions of milk proteins was critical to improve qualities of fermented dairy products including yogurts and cheeses. Extensive rearrangements of casein particles were important factors to enhance whey separation in yogurt gel network. The use of high hydrostatic pressure treated whey protein as an ingredient of low fat processed cheese food resulted in the production of low fat processed cheese food with acceptable firmness and enhanced meltabilities. Milk protein-based nano particles produced by self-association of proteins could be better nutrient delivery vehicle than micro particle since particle size reduction in nano particles could lead to increased residence time and surface area available in GI tract.

• 생명과학회지
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• 제17권11호
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• pp.1576-1581
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• 2007

알코올 의존의 음주 행동에 VTA에서 NA로 뻗어 있는 도파민 대뇌 보상 경로가 중요하다. 이러한 경로의 토파민 활성도가 $5-HT_3$계 신경에 의하여 조정되고 있으며, $5-HT_3$ 수용체 길항제인 ondansetron (OND)이 알코올리즘 환자에서 음주량을 감소시키고 금주률을 높인다는 보고가 있다. 이에 생쥐의 섭취량에 대하여 $5-HT_3$ 수용체 길항제인 ondansetron의 투여 효과와, 이러한 ondansetron 및 비 특이적 아편계 수용체 길항제인 naltrexone (NTX)과의 병합 투여 효과를 검증하는데 목적이 있다. 알코올 의존화 된 C57BL/6형 수컷 생쥐를 4군으로 나눈 뒤, 10일간 각 군에 vehicle, OND 0.01 mg/kg 단독, NTX 1.0 mg/kg 단독, 및 OND 0.01 mg/kg과 NTX 1 mg/kg 병합 투여하면서 2시간 알코올의 섭취량, 22시간 물 섭취량, 24시간 사료 섭취량 및 체중을 조사하였다. 본 연구의 결과로 2시간 알코올 섭취량의 10일간 변화에 대해 vehicle 투여 군과 나머지 3군의 약물 투여군과 repeated measure ANOVA를 이용하여 각각 비교하였을 때, vehicle 투여군과 NTX 단독 투여군간에 유의한 교차가 관찰되었으나 (p=0.042), OND 단독 투여군과 NTX과 OND 병합 투여군은 vehicle 투여군과 유의한 차이가 없었다. 일별 2시간 알코올 섭취량에 대하여 NTX 투여군과 vehicle 투여군의 군간 비교시 vehicle 투여군에 비하여 NTX 투여군에서 약물 투여 4일부터 10일까지 유의하게 감소하였다(4일 p=0.010; 6일 p=0.050; 8일 p=0.017; 10일 p=0.005). 그리고 NTX과 OND 병합 투여군과 vehicle 투여군의 양군을 비교하였을 때에는 2시간 알코올 섭취량이 4일과 10일에만 유의하게 감소하였다(4일 p=0.049; 10일 p=0.022). 그러나 22시간 물 섭취량, 24시간 사료 섭취량 및 체중의 10일간 변화에 대해 vehicle 투여군과 나머지 3 군의 약물 투여군과의 repeated measure ANOVA를 이용하여 각각 비교하였을 때, 모두 유의한 교차효과가 없었다. 이상의 결과는 생쥐의 섭취량에 대하여 OND의 투여 효과는 없었으며, OND과 NTX의 병합 투여시에는 NTX의 알코올의 섭취량 억제 효과가 감소되었다. 따라서 앞으로 $5-HT_3$ 신경계와 도파민 및 아편 신경계와의 상관관계에 대한 연구가 필요할 것으로 생각된다.

• 한국식생활문화학회지
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• 제17권3호
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• pp.315-328
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• 2002

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and $a_w$ of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below $10^{\circ}C$ and using a $75^{\circ}C$ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

• 한국통신학회논문지
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• 제40권6호
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• pp.1166-1174
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• 2015

단순 바코드 또는 포장 내용물 단위의 이력추적, 농 식품의 저장 창고나 배송차량의 일부 정보 추적, 직감에 의한 원격 환경 조정 등을 통해 농 식품의 위해인자를 차단하려는 노력들이 있었다. 그러나 이러한 시도는 선택적인 정보수집 및 불충분한 정보량, 현실과 수집 시점 간 시간차에 따른 정보 왜곡의 문제점 및 각 유통 기업의 자체 독립적인 정보망으로 인하여 생산지로부터 소비자까지의 총체적인 위해인자 차단이 어렵다. 본 논문에서는 농 식품의 생산지뿐만 아니라 전주기상의 주요 유통 거점, 소비지까지 정형, 반 정형, 비정형의 다양하고 대규모의 농 식품 유통 정보를 이용하여, 위해인자 발생의 실시간 상황이나 예측, 추적을 통하여, 위해인자 파급 차단과 예방을 위한 농 식품의 위해인자 신속 관리 방법을 제안한다. 제안방법은 빅 데이터 클러스터 기반, 실시간으로 정보를 수집하고, 위해인자 상황인지, 위해인자 발생 예측, 위해인자 발생지 추적 분석을 통해 위해인자를 차단하고 파급을 예측하며, 그 결과를 가시화하여 신속하게 위해인자를 관리 할 수 있도록 한다.

• 유기물자원화
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• 제9권3호
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• pp.111-118
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• 2001

본 연구의 목적은 음식폐기물의 수거에 소요되는 인력과 장비를 파악할 수 있도록 수거요소를 분석하는데 두었다. 이를 위해 수거단계를 기능단위로 분류하고, 수거요소들은 현장조사를 통하여 분석하였다. 실측결과로부터 단계별 요소들을 산정한 결과, 단독주택 인력시간소요량의 경우 3.3인${\cdot}$시, 단독주택 운반속도의 경우 22.4km/시, 2.5톤 차량의 하차시간 5분 등의 산정이 가능하였다. 인력과 장비에 관한 여건을 동일하게 설정하고 2.5톤의 음식폐기물을 수거하는데 소요되는 지역유형별 수거시간을 산정한 결과, 아파트지역의 경우 1회의 수거에 3.03시간이 소요되었으며, 단독주택지역은 아파트지역보다 3배의 수거시간이 요구되었다. 본 연구에서는 1개 지역만을 대상으로 극히 작은 수거회수에 대해 조사한 결과이므로, 대표성 있는 수거요소들을 산정하려면 많은 후속 연구가 필요하다고 본다.

• Journal of Korean Biological Nursing Science
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• 제2권1호
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• pp.49-63
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• 2000

Aflatoxin $B_1(AFB_1)$ is a potent hepatotoxic and hepatocarcinogenic mycotoxin in human beings. It is accumulated in animal tissues and injured cell through variable metabolic pathway. This study was conducted to determine the effect of antioxidant vitamins on liver function enzymes and hepatic damage of $AFB_1$ treated mice. The 6 weeks old male ICR mice were randomly separated 6 groups, vehicle solvent or vitamin C(10 mg/kg/day) and vitamin E(63.8 mg/kg/day) were administered by intraperitoneal(i.p.) injection and 1 hr later, vehicle solution(DMSO) or $AFB_1$(0.4 mg/kg) were injected. The results obtained as follow ; The levels of liver function enzymes such as GOT, GPT, LDH, and alkaline phosphatase, in sera of mice were remarkably elevated by treatment with $AFB_1$ only. However, those enzymes were significantly alleviated by co-treatment with antioxidant vitamins(p<0.01). Especially the levels of LDH and ALK phosphatase were similar to those of control groups(p<0.01). The transmission electron microscopy(TEM) image of intracellular microrganelles on the liver cell of mice was also degenerated extremely by treatment with $AFB_1$, but vitamin C and vitamin E gave good effects on cellular deformation. The intracellular microrganelles such as mitochondria, endoplasmic reticulum, nucleus and nucleic membrane were nearly disappeared the cellular deformation by antioxidant vitamins co-administration. With above results, we could estimated that antioxidant vitamins blocked AFB1 induced hepatic cell damage.

• Food Science and Biotechnology
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• 제16권4호
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• pp.594-599
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• 2007

In this study, we evaluated whether the oral administration of chondroitin from the cartilage of Raja kenojei is effective on the progression of rheumatoid arthritis (RA), using collagen-induced arthritic (CIA) mice. Arthritis development was delayed dose-dependently in the chondroitin-treated groups. The pre- and late-treated groups receiving 1,000 mg/kg of chondroitin had clinical scores that were reduced significantly by 56.9 (p<0.05) and 43.3% (p<0.05), respectively, compared to the vehicle-treated groups. Hematoxylin eosin staining and X-ray radiography showed that the chondroitins reduced the infiltration of inflammatory cells and prevented joint destruction of the knee and paw. Reverse transcription-polyerase chain reaction analysis revealed that chondroitin administration inhibited the expressions of tumor necrosis $factor-{\alpha}$ ($TNF-{\alpha}$), $interlukin-1{\beta}$ ($IL-1{\beta}$), and $interferon-{\gamma}$ ($IFN-{\gamma}$) in joints more than the administration of vehicle. Chondroitin treatment also decreased the production of rheumatoid factors (RF), IgG and IgM, in the serum of CIA mice. These results indicate that chrondroitin administration has a protective effect involving the inhibition of pro-inflammatory cytokine production in CIA mice.

• 한국축산식품학회지
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• 제18권4호
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• pp.322-331
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• 1998

Good temperature control in the chill chain is imperative for maintaining safety and quality of the fresh meat. Therefore, the actual state of temperature or relative humidity histories of fresh meat product from carcass chill room to retail shop and the temperatures of chill and freezing rooms at local butcher shops were monitored by means of data loggers. The relative humidity and air temperature in carcass chill room were between 86 and 98%, and -3 and 0$^{\circ}C$, respectively. The surface temperatures of boxed beef measured in winter, when the outside air temperature was measured between -2 and -5$^{\circ}C$, were recorded between 1 and 3$^{\circ}C$, although transport vehicle switched off the chilling unit during transportation, However, the inside temperatures of chill transport vehicle measured in summer, when the transport time was prolonged to maximum 8 hrs, were raised to 10 to 15$^{\circ}C$, in worst case up to 25$^{\circ}C$. In that case, however, the inside temperature of boxed beef was maintained generally lower than 5$^{circ}C$ as the loading and unloading were finished within 30 min. The storage temperatures for meat in the subfreezing room, at which the butcher shops in local market are used to set to facilitate the thin slicing of meat, were measured between -2 and -8$^{\circ}C$. Furthermore, the temperatures of storage room for vacuum packaged meat in the chilled meat retail shops were maintained generally between 0 and +2$^{\circ}C$.