• Journal of Food Hygiene and Safety
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• v.30 no.3
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• pp.265-271
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• 2015

This study was done in order to investigate the naturally occurring levels of nitrate and nitrite in livestock products. Total samples of 458 consisting of meats (n = 223), processed meat products (n = 51), raw milks (n = 30), processed milk products (n = 142), eggs (n = 5) and processed egg products (n = 7) were analyzed for contents of nitrate and nitrite by ion chromatography (IC). That methods showed good results in terms of linearity, limit of detection (LOD), limit of quantitation (LOQ), recovery, reproducibility and uncertainty. Nitrate and nitrite were detected in 167 and 40 samples, respectively. The nitrate levels (mg/kg) were not detected (ND)~40.23 for modified milks, ND~37.97 for sauce meats, ND~32.40 for process cheeses, ND~31.50 for processed egg products, ND~27.73 for dry milks, ND~24.76 for sausages, ND~22.45 for bacons, ND~21.55 for natural cheeses, ND~20.82 for hams and fermented milks, ND~13.57 for eggs, ND~12.77 for butters, ND~9.31 for milks and ND~3.88 for meats while the nitrite levels (mg/kg) were ND~17.35 for processed egg products and ND~1.92 for meats. In conclusion, the result of this study of nitrate and nitrite in livestock products could be used as one of scientific base datum to determine whether they are naturally occurring or not, including ingredients and their percentage, manufacturing processes, other papers relating to naturally occurring levels of them, and so on.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.429-435
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• 2004

As the school lunch program is expanding to middle and high schools in Korea, a survey has been conducted to provide informations of the types and menus which are most favored on 190 middle and high school students in Metropolitan area. The sources/menus of foods relating to their lunches were proportionally ranked as: school food services (54.2%): individual lunch-box from home(37.4%); take-out lunch box(3.7%): school cafeterias(1.6%): and commercial restaurant, undefined, and skip a meal(1.1%). For the present practices for lunch, 52.1 and 47.9% of the students responded satisfaction on its sources and menus, respectively. A meal valued less than 2,000 won was paid by 54.9% of the respondents. In the meantime, 33.7 and 55.4% of the students were unsatisfied with lunch box from home and school cafeteria of the present lunch practices, respectively. The reasons against their satisfactions were enumerated as their preferences for take-out lunch box(22.2%), school cafeteria(21.0%), outside restaurant(17.3%), individual lunch-box from home(16.1%), school cafeterias(8.6%), and undefined (14.8%). For the individual lunch-box from home, two major obstacles, i.e., it is neither warm to eat, nor diverse/properly-sized in side dishes, were reasons for dissatisfaction of the students. The school lunch programs were blamed for its poor taste and lacks of variety and volume of the side dish which is mostly composed of kimchi, seasoned vegetables, and bulgogi. The most popular side dishes were pork- or fish cutlets, hams, and sausages while food with carrots, garlics or red peppers, vegetables like pumpkins, lotus roots, and seasoned vegetables were mostly disliked. It was concluded that the school lunch programs for middle- and high school students could be settled down by preparing with well-nourished food items that suits students' taste best and be served at right temperature.

• Journal of agriculture & life science
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• v.50 no.4
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• pp.169-177
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• 2016

This study was carried out to compare microbiological and hygienic quality characteristics of the products reached expiration date among meat products distributing in markets. A total of 20 meat products(6 hams, 3 bacons and 11 sausages) were examined for analyses of pH, Aw, TBARS, VBN, total aerobic microbial counts, and meat colors. The pH values of samples were between 5.33 and 6.59. The water activity (Aw) of samples ranged 0.90-0.93. TBARS and VBN values of samples were 0.11-0.59 and 2.37~14.75, respectively. The contaminated levels of total aerobic bacteria were less than 2.80 CFU/g. In meat color, L*, a*, and b* values of samples were in the range of 56-72, 5.2-34 and 0.7-16, respectively. It is suggested that the quality difference of meat products is attributed to the different additives and manufacturing processes. Therefore, we suggest that the results of this study are not only applied for evaluation of the microbiological and hygienic safety but also served as fundamental information for re-establishing the shelf-life of meat products.