• Title/Summary/Keyword: hams

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Establishment of Shelf-life of Domestic Vacuum Packaged Pork Loins by Microbial Levels (국내산 진공 포장 냉장 돈육 뒷다리육의 미생물 수준에 의한 유통기한 설정)

  • 김일석;민중석;이상옥;신대근;이정일;이무하
    • Food Science of Animal Resources
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    • v.18 no.2
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    • pp.125-131
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    • 1998
  • This study were carried out for investigation of microbiological characteristics, and establishment of shelf-life of Korean vacuum packaged chilled pork hams for export. The samples were stored at 0$\pm$1$^{\circ}C$ (A and B companies) and 2$\times$1$^{\circ}C$ (C and D companies). In the analysis of microorganisms, the numbers of total plate counts were 3.72$\times$103~1.15$\times$104CFU / $\textrm{cm}^2$ at initial time. After 30 days, total plate counts were over 1$\times$106CFU / $\textrm{cm}^2$ in samples. Anaerobic counts were over 1$\times$106CFU / $\textrm{cm}^2$ in samples excluded one of A company after 30 days. Using regression equations, the estimation of shelf life were made : 32~37 days in storing at $0^{\circ}C$ and 27 days at 2$^{\circ}C$. In this case, the determination coefficients were 0.8624~0.9515 and 0.8236~0.8565, respectively.

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The Microwave-Assisted Extraction of Fats from Irradiated Meat Products for the Detection of Radiation-Induced Hydrocarbons

  • Kwon, Joong-Ho;Kausar, Tusneem;Lee, Jeong-Eun;Kim, Hyun-Ku;Ahn, Dong-U
    • Food Science and Biotechnology
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    • v.16 no.1
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    • pp.150-153
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    • 2007
  • Hydrocarbons have been successfully used as a chemical marker in order to identify irradiated from non-irradiated foods. The method for determining hydrocarbons consists of extraction of fats, followed by separation of hydrocarbons by florisil column chromatography, and then identification of hydrocarbons by GC/MS. Currently, solvent extraction method for fats has certain limitations with regard to extraction time and solvent consumption. Commercial hams and sausage were irradiated at 0 and 5 kGy, and the efficiency of microwave-assisted extraction (MAE) and conventional solvent extraction (CSE) methods on the extraction of radiation-induced hydrocarbons from the meat products was compared. Significant levels of hydrocarbons, mainly composed of 1,7-hexadecadien, 1,7,10-hexadecatriene, and 6,9-heptadecadiene, were detected in the extracts from irradiated hams and sausages by both CSE and MAE methods. Both methods were acceptable in extracting hydrocarbons from samples, but MAE method required apparently reduced amounts of solvent from 150 (CSE) to 50 mL and reduced extraction time from 23 (CSE) to 5 min.

Modeling the growth of Listeria monocytogenes during refrigerated storage of un-packaging mixed press ham at household

  • Lee, Seong-Jun;Park, Myoung-Su;Bahk, Gyung-Jin
    • Journal of Preventive Veterinary Medicine
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    • v.42 no.4
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    • pp.143-147
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    • 2018
  • The present study aimed to develop growth prediction models of Listeria monocytogenes in processed meat products, such as mixed pressed hams, to perform accurate microbial risk assessments. Considering cold storage temperatures and the amount of time in the stages of consumption after opening, the growth of L. monocytogenes was determined as a function of temperature at 0, 5, 10, and $15^{\circ}C$, and time at 0, 1, 3, 6, 8, 10, 15, 20, 25, and 30 days. Based on the results of these measurements, a Baranyi model using the primary model was developed. The input parameters of the Baranyi equation in the variable temperature for polynomial regression as a secondary model were developed: $SGR=0.1715+0.0199T+0.0012T^2$, $LT=5.5730-0.3215T+0.0051T^2$ with $R^2$ values 0.9972 and 0.9772, respectively. The RMSE (Root mean squared error), $B_f$ (bias factor), and $A_f$ (accuracy factor) on the growth prediction model were determined to be 0.30, 0.72, and 1.50 in SGR (specific growth rate), and 0.10, 0.84, and 1.35 in LT (lag time), respectively. Therefore, the model developed in this study can be used to determine microorganism growth in the stages of consumption of mixed pressed hams and has potential in microbial risk assessments (MRAs).

Reduction of Allergenicity of Domestic Pork Ham and Bacon by Autoclave Treatment (가압가열 처리에 의한 시판 돈육 햄과 베이컨의 알레르겐성 저감화 효과)

  • Kim, Seo-Jin;Kim, Koth-Bong-Woo-Ri;Song, Eu-Jin;Lee, So-Young;Yoon, So-Young;Lee, So-Jeong;Lee, Chung-Jo;Kim, Kyu-Earn;Ahn, Dong-Hyun
    • Food Science of Animal Resources
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    • v.30 no.1
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    • pp.133-140
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    • 2010
  • The pork hams and bacon comprising the most popular processed pork were treated with autoclave to investigate application of hypoallergenic pork. Among pork hams and bacon, two products with the highest binding ability were selected for experiments. The results of ci-ELISA on pork hams treated with autoclave showed that the binding ability of p-IgG and pigallergic patient's sera (P2) to PSA (porcine serum albumin) from pork ham samples by autoclave treatment at $121^{\circ}C$ for 30 min was slightly decreased. The binding ability to p-IgG of b and c bacon treated with autoclave was declined to below 16% and 11% as compared with control sample that showed 60% and 91% binding ability. The binding ability to P2 of b and c bacon treated with autoclave decreased to below 22% and 34% as compared with control sample that showed 95% and 126% binding ability. A result of immunoblotting on bacon showed that p-IgG as well as pig patient's sera did not recognize PSA well in autoclave treatment. The results obtained from this work indicated that autoclave treatment was effective for a reduction of allergenicity of pork hams and bacon. Therefore the autoclave treatment may be applied to development of hypoallergenic pork.

Physico-chemical Properties and Utilization of Sarcoplasmic Proteins for the Determination of End-point Cooking Temperatures of Ground Pork Hams Containing Salt and Fat (식염 및 지방을 함유한 분쇄돈육의 이화학적 성상 및 최종가열온도 측정을 위한 근장단백질의 이용)

  • Kang, S.M.;Chin, K.B.;Cho, S.H.;Lee, J.M.
    • Journal of Animal Science and Technology
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    • v.46 no.1
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    • pp.83-90
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    • 2004
  • Processed meals, such as a ground meat and hamburger patty, are required to ensure that no pathogens remain in the final products. However, there was no rapid method available to verify that the recommended end-point cooking temperature(EPT) was reached. Thus, the objective of this study was to rapidly determine EPT of ground pork hams using sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SOS-PAGE), based on the disappearance of sarcoplasmic proteins after cooking. Fresh pork hams were added two levels of salt(0, 2%) and fat(15, 25%) combinations, and stored in refrigerator overnight, and cooked to internal cooking temperatures of $64^{\circ}C$ to $74^{\circ}C$ with $2^{\circ}C$ increments. Cooked pork hams were measured cooking loss(CL, %), protein solubility(PS) and SOS-PAGE. CL(%) was reduced with the addition of 2% salt, as compared to the control, regardless of fat contents. It was also increased with increasing eooking temperature. Protein solubility was affected by the cooking temperature, resulting in reduced PS up to $64^{\circ}C$(P < 0.05), but remained constant higher than $68^{\circ}C$. In SOS-PAGE analysis, protein bands with the molecular weights of 36 and 66 kDa were affected by the addition of salt and fat combinations. regardless of treatments. These protein fractions were decreased gradually with increased cooking temperatures up to $68^{\circ}C$ ${\sim}$ $70^{\circ}C$ and might be good indicators for the determination of EPT in ground pork hams.

Reduction of Tumbling Time and Improvement of Shear Value for the Manufacture of Restructured Hams using Transglutaminase (재구성 햄 제조 시 Transglutaminase 첨가에 의한 텀블링 시간의 단축과 전단력 증진 효과)

  • 이홍철;진구복
    • Food Science of Animal Resources
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    • v.24 no.1
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    • pp.23-28
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    • 2004
  • The objective of this study was to reduce the tumbling time with improved binding capacity for the manufacture of restructured hams(RHs) using a transglutaminase(TGase). The RHs had 73.9∼75.7% moisture, 3.63∼4.18% fat, 16.6∼20.6% protein with pH values of 5.95∼6.10 and water activity of 0.95∼0.96. No differences in hunter color values or functional properties were observed with the addition of 0.3% TGase or increased tumbling time. However, RHs without TGase had lower(p<0.05) textural profile analysis(TPA) values than those with TGase, regardless of tumbling time. Improved shear values were also observed with increased tumbling time only in RHs without TGase or with the addition of 0.3% TGase as well. This study indicated that 1 hr tumbling with the addition of 0.3% TGase improved the textural characteristics, as compared to the control 1(1 hr tumbling without TGase), resulting in similar shear values of the treatment, which tumbled for 4 hrs without TGase.

The Effects of Salting Levels and Drying Periods on Weight Loss and Nutritional Compositions of Dry-cured Ham under Controlled Ripening Condition (건염햄 제조시 소금수준과 건조기간이 제품 중량감소 및 영양적 특성에 미치는 영향)

  • Seong, Pil-Nam;Cho, Soo-Hyun;Kang, Geun-Ho;Kim, Jin-Hyoung;Park, Beom-Young;Jeong, Da-Woon;Jung, Jae-Hong;Jeong, Seok-Geun;Kim, Dong-Hoon
    • Journal of Animal Science and Technology
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    • v.54 no.1
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    • pp.35-41
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    • 2012
  • The aim of this study was to offer information about appropriate processing method for dry cured-ham with controlled ripening condition. In this study, three different treatments were performed: High salt group (HS), 18 hams were salted with 70 g $kg^{-1}$ salt (w/w) Middle salt group (MS), 18 hams were salted with 50 g $kg^{-1}$ salt Low salt group (LS), 18 hams were salted with 30 g $kg^{-1}$ salt. Also three drying periods were applied (180 days, 270 days and 360 days). The weight loss in HS was higher (5.62%) on curing step and in LS was higher (12.35%) on post-salting step compared to other groups. On fermentation stage, weight loss of HS was higher than that of LS (p<0.05). Weight loss on drying was increased as the drying period passes (p<0.05). Moisture contents were significantly (p<0.05) decreased and fat contents were significantly (p<0.05) increased in all treatment groups as drying period increased. The different drying periods affected fatty acid compositions on all salting levels; saturated fatty acid contents were increased (p<0.05) with more drying, whereas unsaturated fatty acid contents were decreased (p<0.05) as drying period increased.

Physicochemical and Sensory Evaluation of Cured and Short-Ripened Raw Hams During Storage at 10 and 25°C (단기 숙성 생햄의 저온 및 실온저장 과정 중 물리화학 및 관능학적 품질 특성 변화)

  • Lee, Keun-Taik;Lee, Youn-Kyu;Lee, Jung-Pyo;Lee, Jung-Woo;Son, Se-Kwang
    • Food Science of Animal Resources
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    • v.27 no.1
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    • pp.16-21
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    • 2007
  • Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

A Study on the Material of Furniture in Goryeo (고려시대 가구재료 연구)

  • Cho, Sook-Kyung
    • Journal of the Korea Furniture Society
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    • v.25 no.1
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    • pp.19-27
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    • 2014
  • This paper studied the materials of the furniture which the noble men used in Goryeo, based on the furniture material category of solid wood furniture, lacquerware inlaid with mother-of-pearl and hardware. As for the solid wood furniture, the wood and furniture types are inferred based on the documents. The trees used for the wood furniture were zelkova, korean willow, pine, royal paulownia, maidenhair tree, korean pine, chinese juniper and elm. The furniture types were table, chair, wooden bench, small portable table, writing table, and folding screen. As to the types of lacquerware inlaid with mother-of-pearl, most of them were hams with top, which were made of abalone shells. The features of the lacquerware inlaid with mother-of-pearl were in detail and elaborate like the pattern of the full bloomed chrysanthemum. Writing tables were also made of lacquerware as pieces of furniture. Distinctively, the mother-of-pearl furniture material was popular enough to be used even in a horse saddle. Regarding the metal feldspar used as both a practical use and decoration, there are drop handle, hinge, the front basis, and lock seen in the artifacts, which were made of cast iron, bronze, and brass. Their manufacture techniques were eojamoon, bratticing and sheet metal. Through this study of the furniture materials used in Goryeo, it seems that Goryeo furniture focused on the functions rather than on the decorations, and in turn the forms were simple and basic. The technique of mother-of-pearl, a bit elaborate one, was used in the props furniture like kitchen wares, hams, or writing talbes. Probably, the solid wood is inferred to be used in a low wooden bench, a chair, and a table based on the documents.

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The formation of N-Nitrosamine in commercial Cured products 1. Occurrence of N-Nitrosamine in commercial Ham and Sausage (시판 식육제품 중 N-Nitrosamine의 생성 제1보. 시판햄 및 소시지 중 N-Nitrosamine의 검출)

  • 박계란;이수정;신정혜;김정균;성낙주
    • Journal of Food Hygiene and Safety
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    • v.13 no.4
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    • pp.400-405
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    • 1998
  • This experiment was conducted to study occurrence of N-nitrosamine (NA) and its precursors such as nitrate and nitrite. For the experimental samples, 26 kinds of commercial hams and 30 kinds of sausages produced in Korea were purchased. The nitrate and nitrite were positive in all of the collected samples; nitrate levels were by average 4.4~9.2 mg/kg and nitrite ones were by average 1.3~3.6 mg/kg. The contents of nitrate and nitrite were detected higher in sausage than in ham. Especially, nitrate contents were contained higher in lyoner sausage prepared with the mixture of meat and fish, while nitrite contents were contained higher in the meat only mixture. N-nitrosodimethylamine (NDMA) among the analyzed 7 kinds of NA was detected only in ham and sausage; its contents were outstanding in lyoner sausage which was prepared with only meat and pork sausage, and then regular ham was the next one in its order, but its contants were detected by average $<0.5\;\mu\textrm{g}/kg$ in press hams added vegetable.

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