• Journal of Preventive Medicine and Public Health
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• 제27권4호
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• pp.693-709
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• 1994

This epidemiologic study was carried out to investigate cauuse and magnitude of food-poisoning like epidemic occurred among inhabitants of a village who have eaten dead cow's meat near Kyongju in February of 1994, around lunar new year, The investigation consisted of interview survey on all inhabitants of 77 households (111 males and 119 females) and their visitors (40 males and 35 females), skin test with anthraxinum (Russian product), study on clinical characteristics for the patients hospitalized, and microbiologic examination on microbes isolated from cow's meat, patient and soils of dead cow's barn. The results obtained are as followings; 1. The proportion of the inhabitants who ingested the dead cow's meat was 36.4%. The incidence rate of the disease was 65.1% for males, 41.7% for females and the cases were distributed evenly for all age groups. The group ingested raw meat showed higher incidence than the group ingested cooked meat. There was no case among people who did not eat the meat. 2. The most clinical symptoms were significantly more frequent among cases than non-cases : sore throat (57%), nausea (51%), fever (47%), indigestion (43%), cough (41%), anorexia (41%), abdominal distention (41%), and abdominal pain (39%) were the major symptoms among cases. 3. Among 29 cases hospitalized out of total 61 cases, three patients, all old and feeble persons, deceased from the disease resulting in 4.9% fatality rate among total patient and 10.3% among hospitalized. Septicemia and meningitis were the causes of the deaths. 4. Three strains isolated from patients, and three strains from dead cow's meat and soil revealed typical microbiologic characteristics of Bacillus Anthracis, which also proved to be fatal to experimentally infected mice.

• 생명과학회지
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• 제26권8호
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• pp.955-962
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• 2016

본 연구에서는 연제품용 어육 원료의 안정적인 수급과 고품질 연제품 개발을 위한 방안으로 우리나라에서 주로 양식되고 있는 도미를 이용하여 제조한 연육의 어육 겔 특성을 측정하여 도미의 연제품 소재로서의 가능성을 검토하였다. 현재 우리나라에서는 연제품 제조에 이용되는 어육원료는 주로 수입에 의존하고 있으며 국내에서는 저가의 연육이 일부 생산되고 있다. 수입 연육의 경우 대부분 동남아 및 북아메리카로부터 수입한 냉동 연육이 사용되고 있다. 연육의 품질과 등급은 수분함량, 백색도, 겔 특성 등에 의해 결정되어진다. 따라서 본 연구에서는 양식어종인 도미(Pagrus major)를 원료로 하여 전통 수세법으로 연육을 제조하였으며, 도미 유래 연육을 이용하여 어육겔 형성능 및 품질 특성을 겔 강도, 텍스쳐 실험, 백색도, 수분유출정도 및 SDS-page pattern 측정을 통해 검토하였다. 이들 결과는 FA급과 RA급의 시판용냉동명태연육을 이용하여 제조한 어육 겔 특성과 비교하였다. 겔 특성을 검토하기 위해 연육에 2% NaCl를 첨가하여 전체 수분함량이 80%가 되도록 하여 90℃에서 20분간 가열한 소시지 형태의 어육 겔을 제조하였다. 도미 유래 연육의 어육 겔 특성은 stress-strain curve로부터의 겔강도, cutting strength, breaking force 등의 결과 및 텍스쳐 실험을 통한 springiness, cohesiveness, chewiness, brittleness 등의 결과로부터 확인할 수 있었다. 도미 유래 연육의 어육 겔 특성은 시판용 명태연육(FA급과 RA급)의 어육 겔 특성과 비교하였다. 도미연육의 사용은 RA급의 명태연육에 비해 높은 겔 형성능을 나타내었으며, FA급의 명태연육과는 비슷한 정도의 겔 특성을 나타내었다. 이상의 결과로부터 도미를 이용한 고품질 연제품의 개발 가능성을 확인할 수 있었다.

• 한국식품위생안전성학회지
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• 제33권3호
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• pp.157-161
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• 2018

본 연구에서는 육제품의 다양한 조건(포장, 저장온도, 염농도, 아질산염농도)에서의 식중독세균의 생장을 예측하는소프트웨어를 예측미생물학에 대한 지식이 부족한 비전문가도 손쉽게 이용할 수 있도록 개발하였다. 육제품에서의 식중독세균예측소프트웨어(FAME: Foodborne bacteria Animal product Modeling Equipment)는 Javascript와 HTML을 이용하여 개발하였으며, 육제품에 대한 카이네틱모델과 확률모델을 포함하고있다. FAME에서는 검증(validation) 기능을 포함하고 있으며, FAME에 탑재 되어있는 예측모델의 수식을 자유롭게 수정할 수 있도록 고안 하였다. FAME에는 포장조건, 온도, 염농도, 아질산염농도 조합에 따라 실험한 데이터를 카이네틱모델(5,400 데이터)과 확률모델(345,600 데이터)에 탑재하였다. 사용자가 FAME을 이용하여 육제품의 제조 조건을 소프트웨어에 입력하면, 시간에 따른 식중독세균의 생장패턴과 생장확률이 즉시 계산 되어진다. 따라서 예측 미생물학에 대한 전문 지식이 없는 비전문가라고 하더라도 FAME을 이용하여 직접 실험을 하지 않고도 육제품에서의 식중독세균의 생장을 쉽고 빠르게 예측할 수 있어, 육가공분야에서 매우 유용하게 사용되어 질 수 있을 것으로 판단된다.

• 한국축산식품학회지
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• 제24권1호
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• pp.50-56
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• 2004

한국 시장에 유통중인 제품유형이 동일하게 표기되고 제조경과 일자가 유사한 소시지류 [천연장에 충전된 위너소시지(N), 콜라젠 케이싱(collagen casing)에 충전된 비엔나 소시지(C), 셀롤로오즈 케이싱에 충전된 후랑크 소시지(F)] 와 캔류 [스팸류(S), 런천미트류(L), 장조림류(J)] 제품을 각각 구입하여 분석하였으며, 그 결과는 다음과 같다. 당도는 천연장을 이용한 소시지는 4.9∼5.0 범위가, 비엔나 소시지는 6.6과 8.0 수준이, 후랑크후르트 소시지는 5.2와 6.5 수준이었다. 염도는 천연장을 이용한 소시지 제품은 모두 2.0 이하로 나타난 반면, 비엔나와 후랑크후르트 타입의 소시지는 2.0 이상을 차지하는 비율이 조사 제품의 각각 66.6％, 80.0%로 나타나 천연장 이용 소시지보다 염도가 다소 높은 것으로 조사되었다. pH는 대부분 6.0 이상인 것으로 조사되었다. 수분함량은 N, C, F에서 각각 57.9∼59.8％, 53.9∼61.4％, 55.3∼62.9%의 범위를 보였고, 조지방함량은 N, C, F에서 각각 14.5∼20.6％, 13.2∼21.7％, 15.3∼24.8%의 범위를 보였다. 육색에서는 천연장을 이용한 소시지의 L＊값이 49.8 ∼56.7 범위로 다른 제품군보다 다소 낮게 나타났다. 소시지 제품의 기호도는 조지방 함량과 L＊값이 높은 제품들이 상대적으로 높은 것으로 조사되었다. 캔 제품에 있어서 당도는 장조림이 6.0∼10.2%로 스팸(6.6)이나 런천미트(5.2∼6.7)보다 높았다. 염도는 스팸류가 2.58∼3.27%로 런천미트(2.09∼2.50%)나 장조림(2.19∼2.79%)보다 높게 나타났다. pH는 스팸과 런천미트가 장조림보다 다소 높았다. 수분 및 조지방 함량은 스팸류가 52.0∼59.2%와 19.6∼28.0％, 런천미트는 55.7∼60.8％, 17.3∼22.1%로 각각 나타났다. 장조림은 수분함량은 69.4∼74.9%, 조지방 함량은 1.5∼8.8%로 나타났다. 육색은 L＊값과 a＊값에서 스팸류와 런천미트 제품간에 유의적인 차이가 없었으나(p＞0.05), b＊값은 런천미트가 다소 높은 경향이었다. 관능검사 결과 제품들간에 큰 차이는 보이지는 않았으나 염도가 낮은 제품에서 전체적인 기호도가 좋았다.

• Asian-Australasian Journal of Animal Sciences
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• 제30권6호
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• pp.755-764
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• 2017

The current review seeks to highlight the concerns that have been raised on pre-slaughter stress, contributing factors and its consequent effects on cattle behavioural responses and the quality of beef; inter-linking the activities involved from birth to slaughter. Such information is crucial in light of the consumer concerns on overall animal welfare, quality of meat and food security. Slaughter animals are exposed to different conditions during production and transportation to abattoirs on a daily basis. However; the majority of studies that have been done previously singled out different environments in the meat production chain, while conclusions have been made that the welfare of slaughter animals and the quality of meat harvested from them is dependent on the whole chain. Behaviour is a critical component used to evaluate the animals' wellbeing and it has been reported to have an effect on product quality. Apart from the influence of on-farm, transportation and abattoir conditions, the genetic background of the animal also affects how it perceives and responds to certain encounters. Stress activates the animals' hypothalamic-pituitary-adrenal activity, triggering release of various stress hormones such as catecholamines and cortisol, thus glycogen depletion prior slaughter, elevated ultimate pH and poor muscle-meat conversion. Pre-slaughter stress sometimes results to cattle attaining bruises, resulting to the affected parts of the carcass being trimmed and condemned for human consumption, downgrading of the carcass and thus profit losses.

• Asian-Australasian Journal of Animal Sciences
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• 제31권7호
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• pp.1036-1042
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• 2018

Meat quality is a very difficult term to define because it means different things to different people. When purchasing beef, consumers in the United States are likely to consider color, price, marbling level, subcutaneous fat trim, or cut thickness when determining the quality of beef. Once consumers have consumed the product, meat quality becomes exponentially more difficult to define due to the subjective nature of this term. Traditionally, tenderness, juiciness, and flavor have been considered the three most important factors that determine the palatability of beef. Therefore, American meat science beef research and industry focus has turned to measuring and quantifying these 3 attributes objectively and subjectively, and to determining what influences them. In reviewing the scientific literature, attempting to meaningfully summarize the findings of the thousands of studies on beef meat quality is impossible due to the inherent differences in the objective and methodology of studies. Fortunately, the United States beef industry and their national trade association, the National Cattlemen's Beef Association (NCBA), have conducted numerous surveys and audits to characterize the quality of the products being produced and marketed by their cattlemen and the palatability perceptions of their consumers. The data produced by these studies is quite large and impossible to summarize in entirety in this review. Therefore, this review concentrates on the most important attributes that determine the value of a beef carcass and objectively measured and consumer-assessed palatability characteristics of fresh meat from these carcasses from 1987 through 2010.

• Journal of Microbiology and Biotechnology
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• 제27권9호
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• pp.1576-1585
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• 2017

Yeasts, filamentous fungi, and bacteria colonize the surface of fermented sausages during the ripening process. The source of this microbiota is their surrounding environment, and is influenced by the maturing conditions and starter cultures. Debaryomyces hansenii was previously isolated from several dry-cured meat products and associated with the lipolytic and proteolytic changes that occur in these products, influencing their taste and flavor. Therefore, this study isolated the yeast microbiota present in the casing from different meat products ("lomo," "chorizo," and "$salchich{\acute{o}}n$") from the Valle de los Pedroches region in southern Spain. D. hansenii was by far the most abundant species in each product, as all 22 selected isolates were identified as D. hansenii by biochemical and/or molecular methods. In contrast, no yeasts were found in the meat batter. These data constitute the first study of the yeasts present in "lomo" sausages and particularly the highly appreciated Valle de los Pedroches "lomo" sausages. Furthermore, the resistance of these isolates to different pHs, temperatures, and saline stress was studied, together with their catabolic characteristics. Based on the results, certain isolates are proposed as valuable candidate starter cultures that could improve both the manufacture and the flavor of such dry-cured meat products, and provide an understanding of new mechanisms involved in stress tolerance. Applied medium-scale industrial tests are currently in progress.

• 한국축산식품학회지
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• 제40권4호
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• pp.578-587
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• 2020

Clostridioides (Clostridium) difficile is a Gram (+), anaerobic, spore forming, rod shaped bacterium that can produce toxin. The objective of this study is to reveal the presence of C. difficile in meat products, to analyze the ribotype diversity by PCR and to evaluate the antibiotic susceptibility of isolated strains. The organism was isolated in 22 out of 319 (6.9%) examined meat product samples and 9 out of 22 (40.9%) isolates were identified as RT027 and all isolates had the ability of toxin production. In terms of antibiotic susceptibility, all isolates were susceptive to amoxicillin-clavulanic acid, tetracycline and vancomycin and 21 (95.4%) isolates to metronidazole. On the other hand, imipenem and cefotaxim resistance was observed in all. In conclusion, the results of this comprehensive study conducted in Turkey deduced the presence of C. difficile in different meat products. Therefore, these products can be evaluated as a potential contamination source of C. difficile from animals to humans especially for elders, youngsters, long terms wide spectrum antibiotic used and immuno-suppressed individuals.

• Journal of Microbiology
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• 제42권3호
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• pp.216-222
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• 2004

In a previous paper, the ogdH gene that encodes 2-oxoglutarat dehydrogenase was isolated from Salmonella typhimurium. The catalytic N-terminal region in the enzyme was found to be very specific for the Salmonella species. Therefore, the aim of the present study was to detect S. typhimurium in food sources using primers designed for OGDH-l and OGDH-2 which were based on the salmonella-specific region of the ogdH gene. A simple polymerase chain reaction (PCR) detection method was developed to detect low numbers of S. typhimurium in a chicken meat microbial consortium. Using the ogdH-specific primers under stringent amplification conditions and for gene probe analysis, fewer than 100 colony-forming units (CFUs) were detectable when pure cultures were employed. When the PCR assay was run on S. typhimurium-contaminated meat contents, only the positive meat samples containing as few as 200 CFUs reacted to the assay. The method employed for sample processing is simple and it was determined to provide a sensitive means of detecting trace amounts of S. typhimurium-specific sequences in the presence of mixed meat microbial populations. When compared with six representative intestinal gram-negative bacterial strains in foods, including Vibrio parahaemolyticus, V. vulnificus, Enterobacter cloacae, E. coli O157:H7, Pseudomonas aeruginosa, and Proteus sp., S. typhimurium had a unique and distinct PCR product (796 bp). In conclusion, the two OGDH primers were found to be rapid and sensitive detectors of Salmonella spp for the PCR method.

• 한국축산식품학회지
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• 제31권4호
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• pp.617-623
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• 2011

쇠고기를 오존수(0.2 ppm)로 0, 5, 10, 30, 60분간 침수 처리하여 $5^{\circ}C$에서 24일 동안 저장하면서 3일 간격으로 쇠고기의 품질 측정 지표라 할 수 있는 휘발성 염기태질소(volatile basic nitrogen, VBN), 지방산패도(thiobarbituric acid reactive substances, TBARS), 산가(acid value, AV), pH 를 측정하여 오존수 처리가 냉장 저장중의 쇠고기의 품질에 미치는 영향을 평가하였다. 휘발성 염기태질소와 pH 변화를 측정한 결과 오존수 비처리구는 9일째 부패로 인정되는 수치가 측정된 반면 오존수(0.2 ppm)로 60분간 처리한 쇠고기에서는 15일까지 안전한 수치가 측정되었다. 지방산패도와 산가 또한 모두 오존수 처리한 쇠고기가 비처리구 쇠고기보다 낮은 측정치를 나타내었다. 본 실험의 내용을 종합한 결과 저 농도 오존수가 냉장 쇠고기 화학적 특성에 영향을 끼치며 저장성 향상에 효과적이라고 판단된다.