• Food Science of Animal Resources
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• v.41 no.4
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• pp.589-607
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• 2021

Meat proteolytic systems play a crucial role in meat tenderisation. Understanding the effects of processing technologies and post-mortem storage conditions on these systems is important due to their crucial role in determining the quality characteristics of meat and meat products. It has recently been proposed that tenderisation occurs due to the synergistic action of numerous endogenous proteolytic systems. There is strong evidence suggesting the importance of μ-calpain during the initial post-mortem aging phase, while m-calpain may have a role during long-term aging. The caspase proteolytic system is also a candidate for cell degradation in the initial stages of conversion of muscle to meat. The role of cathepsins, which are found in the lysosomes, in post-mortem aging is controversial. Lysosomes need to be ruptured, through aging, or other forms of processing to release cathepsins into the cytosol for participation in proteolysis. A combination of optimum storage conditions along with suitable processing may accelerate protease activity within meat, which can potentially lead to improved meat tenderness. Processing technologies such as high pressure, ultrasound, and shockwave processing have been reported to disrupt muscle structure, which can facilitate proteolysis and potentially enhance the aging process. This paper reviews the recent literature on the impacts of processing technologies along with post-mortem storage conditions on the activities of endogenous proteases in meat. The information provided in the review may be helpful in selecting optimum post-mortem meat storage and processing conditions to achieve improved muscle tenderness within shorter aging and cooking times.

• Journal of Urban Science
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• v.8 no.2
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• pp.41-45
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• 2019

The treatment method of leachate was increasing with the progress of science and technology, the management system was more perfect. The paper gathered so far the leachate treatment technology, including physical, chemical and biological treatment technology, and found the technology to be improved, the paper expounds the advantages and disadvantages of each method, applicable scope in the future, leachate treatment technology.

• Nutritional Sciences
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• v.7 no.1
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• pp.47-52
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• 2004

The food composition database is used to evaluate the nutritional value of foods in Korea. It is used as a source for basic data in many fields, not only for the establishment of the National Food Supply Plan but also for nutritional research, to aid in the drafting of the National Food Policy, and in clinical and epidemiological research. The database is also used by institutional and commercial food services and by the food processing industry among others. In 1970, the Rural Development Administration(RDA) published the "Korean Food Composition Table" for the first time and it has since become the established authority on food composition for the entire nation. The latest published food composition table (the 6th edition, published by the National Rural Living Science Institute, KDA) covers 2,337 kinds of foods and consists of two volumes. The National Rural Living Science Institute, the Korea Food and Drug Administration, and the National Fisheries Research and Development Institute have continuously improved production of food composition data in Korea. As consumers have grown more interested in the quality and safety of foods and raw agricultural products, we can expect even further development of food composition data through improvements in quality and increases in quantity. We need to develop more comprehensive food composition data by diversifying the kinds of foods that are included, unifying analytical methods, and increasing the number of nutrients covered. Moreover, food composition data must be modified in other ways to make for a better food composition database for the convenience of users. of users.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.607-614
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• 2006

This study was performed to investigate the soldiers' preference for meals provided and their satisfaction with military food service. The average daily calorific intake was 3,976 kcal, representing an extra 467 kcal over the 3,500 kcal state as the minimum daily kcal needed for each soldier based on the manual of the Korea Ministry of Defence. The soldiers preferred Korean food to Western food. The soldiers' overall satisfaction was researched in 7 areas such as quality and hygiene. They were pleased with two facts: holiday food is provided occasionally and the food is served quickly. However, they were dissatisfied with two issues: the poor nutritional information of the food, and the low frequency of special meals. The variety of choice needs to be improved and the cooks need to be better trained. When providers plan the food time table, a sensational menu needs to be considered to satisfy the soldiers' taste. To improve the quality of military meal food, new systems aye necessary such as food schedule, nutritional goal and different systems with independent food providing for the company's involvement.

• Journal of Life Science
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• v.29 no.1
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• pp.45-51
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• 2019

This study is to investigate the effects of the physical activity and intake of improved food levels on male body compositions. Forty men were assigned to a percentage of body fat (PBF) group (20 men with physical exercise and food) and CONTROL group (20 men with exercise, food intake is free) for this six-month study. An aerobic capacity test to measure maximum oxygen consumption ($VO_2$ max) was performed to precisely determine the exercise intensities during the experimental conditions. After exercise and food control, the body weight of 20s with exercise and food (A) and only exercise (B) decreased about 2.3 kg and 0.4 kg after 6 months, respectively. If the p-values were 0.697(between baseline and 3 months), 0.535(between 3 months and 6 months), and 0.617(between baseline and 6 months), respectively, then 20s men had evidence of that a significant main effect does not exist amongst the observations of the outcome or within-weights. Their skeletal muscle mass (SMM) of both groups increased slightly through exercise. Although the decrease in total body weight of 30s was correlated with the increase in SMM, there was not shown significant. While total body water decreased in 20s, 40s, and 50s except 30s men, all other values did not shown significant differences. The physical activity and intake of improved food levels were contributed with lost a lot of weight, decrease of SMM and body fat.

• Korean Journal of Community Nutrition
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• v.2 no.1
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• pp.86-93
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• 1997

The purpose of this study was to investigate the effects of nutrition education on nutrition knowledge, dietary attitudes, and food behavior of college students. The subjects of this study were 350 college students attending a university. The education group students received nutrition education three hours per week during a 4-week period offered in a 'Home Economics' course. A total of 150 students in the education group and 200 students in the non-education group completed pre-test questionaires examining nutrition knowledge, dietary attitudes, and food behaviors. Major findings were as follows : nutrition knowledge, and food behavior of the education group were improved compared to the non-education group. But significant changes were not observed in dietary attitudes in the education group. There were higher correlations between nutrition knowledge and dietary attitudes score, and between dietary attitudes and food behavior score at the posttest than those at the pretest. These results suggest that nutrition education for college students can effectively improve their nutrition knowledge and food behaviors.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.219-223
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• 2006

In the current study, the addition of either NaCl or GdL Increased the binding strength and it considered that the use of GdL with or without low NaCl concentration improved the binding strength of restructured pork meat. Major deterioration of GdL addition is cooked-like discoloration. However, the combination with washing process or addition of carrageenan could improve cold-set binding properties of restructured pork, even if low NaCl or GdL were added.

• Nutritional Sciences
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• v.6 no.2
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• pp.118-126
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• 2003

To prevent food-borne diseases and ensure food safety, foodservice operators have been implementing the HACCP system in their facilities. Employees' knowledge of food safety can be improved through training and, as a result, their food safety behavior can be positively changed. A nonequivalent pretest and posttest control group model was designed to investigate the effectiveness of HACCP-based training on hospital foodservice employees' food safety knowledge and behavior, and to determine relationships between food safety knowledge and food safety behavior. The subjects used in this study were 84 hospital foodservice employees, assigned either to the intervention group (n=44) or the control group (n=40). Data were analyzed using the Statistical Package for the Social Sciences (SPSS). Descriptive statistics were computed, while the Student's t-test and ANCOVA (Analysis of Covariance) were used to investigate significant differences between groups, and the Pearson correlation was used to determine significant correlations. There were significant gains in both food safety knowledge and behavior, after the HACCP-based training. However, no significant correlation was found between food safety knowledge and food safety behavior. Based on this study we conclude that HACCP-based training is effective in improving both the food safety knowledge and food safety behavior of hospital foodservice employees.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.403-409
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• 2010

Accurate methods for the identification of closely related species or breeds in raw and processed meats must be developed in order to protect both consumers and producers from mislabeling and fraud. This paper describes the development of DNA markers for the discrimination and improvement of Korean native pig (KNP) meat. The KIT gene is related to pig coat color and is often used as a candidate marker. A 538 bp fragment comprising intron 19 of the pig KIT gene was amplified by PCR using specific primers, after which the PCR amplicons of a number of meat samples from KNP and three major improved breeds (Landrace, Duroc and Yorkshire) were sequenced in order to find a nucleotide region suitable for PCR-RFLP analysis. Sequence data showed the presence of two nucleotide substitutions, g.276G>A and g.295A>C, between KNP and the improved pig breeds. Digestion of KIT amplicons with AccII enzyme generated characteristic PCR-RFLP profiles that allowed discrimination between meats from KNP and improved pig. KNP showed three visible DNA bands of 264/249, 199, and 75 bp, whereas DNA bands of 249, 199, and 90 bp were detected in the three improved pig breeds. Therefore, the 75 bp DNA fragment was specific only to KNP, whereas the 90 bp DNA fragment was specific to the improved breeds. The breed-specific DNA markers reported here that target the KIT gene could be useful for the identification of KNP meat from improved pig meats, thus contributing to the prevention of falsified breed labeling.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.225-238
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• 2024

3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be improved through pre-/post-processing or adding appropriate additives. This review provides the latest progress in extrusion-based 3D printing of animal resource-based inks. In addition, this review discusses the effects of ink composition, printing conditions, and post-processing on the printing performance and characteristics of printed constructs. Further research is required to enhance the sensory quality and nutritional and textural properties of animal resource-based printed foods.