• 한국축산식품학회지
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• 제33권1호
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• pp.53-57
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• 2013

This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsao-ko, Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at $5^{\circ}C$ were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS), and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated, CF) after 5 d of storage (p<0.05). Especially, TBARS value of TF ($0.12{\pm}0.01$ mg malonaldehyde/kg meat) was significantly lower than chicken meat samples packed with positive control (ascorbic acid incorporated film, AF, $0.16{\pm}0.01$ mg malonaldehyde/kg meat) at 3 d of storage, and it means TF has enough antioxidative activity to prevent the lipid oxidation of chicken meat. However, there was no consistent effect on VBN values of chicken meats packed with medicinal plant extracts incorporated films during storage. Based on the obtained results, it is considered that A. tsao-ko extract has potential for being used as a natural antioxidant ingredient in active packaging areas.

• 대한지역사회영양학회지
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• 제25권2호
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• pp.150-158
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• 2020

Objectives: This study was conducted to estimate usual meat intake distribution, which may have been over/underestimated when estimations were made using only the third food codes of the Korea National Health and Nutrition Examination Survey (KNHANES). Methods: For this purpose, 24-hour recall data from the 2009 Korea National Health and Nutrition Examination Survey, which conducted a partial 2-day survey of food intake, were used. The Multiple Source Method (MSM) was used to estimate the distribution of the usual intake of red and processed meats. Results: The results of this study show that the mean intake of red meat was 45.07 g while that of processed meat was 4.33 g. These results are slightly higher than the consumption calculated using only tertiary food code, and the difference was statistically significant. Furthermore, characteristics of the estimated usual intake distribution were a smaller standard deviation, increased lower percentiles, and decreased upper percentiles compared to the 2-day mean intake distribution for both red and processed meats. The proportion of individuals not consuming red meat decreased substantially from approximately 37% to 0.7%. The proportion of consumption that exceeded 90 g, which is the upper limit of red meat intake recommended by the National Health Service (NHS), was only approximately 10% in the distribution of usual intake. Conclusions: As the consumption of processed foods is expected to continuously increase, caution is needed regarding the processes used to calculate food (group) intake to avoid over/underestimation. Moreover, use of KNHANES data to calculate the proportion of the population at risk of insufficiency or excess intake of certain nutrients or food (group), based on one day intake that does not address within-individual variation, may lead to biased estimates.

• 한국식품과학회지
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• 제52권2호
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• pp.167-171
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• 2020

본 논문에서는 식물성 육류 유사식품에 대한 개념과 소비자 인식, 발달과정, 그리고 시장전망에 대해 조사하였다. 전 세계적으로 육류 소비량 및 요구량이 증가함에 따라 지구온난화와 토지부족과 같은 환경적인 문제가 발생하고 있다. 또한, 소비자들의 종교적 또는 개인적 신념에 따른 식생활에 대응해야 하는 상황에서, 기존 육류를 대체할 수 있는 육류 유사식품의 필요성은 꾸준히 증가하고 있다. 육류 유사식품의 원료 중 대표적으로 식물성 단백질원이 있으며 대두단백, 콩, 밀, 목화씨 등이 이용된다, 동양권에서는 전통적으로 섭취되어온 두부, 세이탄, 템페 등이 식물성 육류 유사식품에 해당한다. 서양에서는 1930년대부터 식물성 육류 유사식품을 본격적으로 생산하기 시작하였으며, 최근 다양한 제품들을 출시하고 있다. 육류 유사식품의 경우 식물성 원료의 압출성형 공정에 대한 연구와 제품의 관능적 특성을 향상시키기 위한 연구가 지속적으로 이루어지고 있다. 전통적인 식육생산 시스템의 한계로 인해 식육 유사식품 시장은 지속적으로 성장할 것이라 예측된다. 특히 최근 출시 중인 식물성 육류 유사식품의 경우, 관능적으로 우수하여 소비자들의 관심이 더욱 증가할 것으로 전망한다.

• 한국축산식품학회지
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• 제41권4호
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• pp.563-588
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• 2021

Increasing meat demand in terms of both quality and quantity in conjunction with feeding a growing population has resulted in regulatory agencies imposing stringent guidelines on meat quality and safety. Objective and accurate rapid non-destructive detection methods and evaluation techniques based on artificial intelligence have become the research hotspot in recent years and have been widely applied in the meat industry. Therefore, this review surveyed the key technologies of non-destructive detection for meat quality, mainly including ultrasonic technology, machine (computer) vision technology, near-infrared spectroscopy technology, hyperspectral technology, Raman spectra technology, and electronic nose/tongue. The technical characteristics and evaluation methods were compared and analyzed; the practical applications of non-destructive detection technologies in meat quality assessment were explored; and the current challenges and future research directions were discussed. The literature presented in this review clearly demonstrate that previous research on non-destructive technologies are of great significance to ensure consumers' urgent demand for high-quality meat by promoting automatic, real-time inspection and quality control in meat production. In the near future, with ever-growing application requirements and research developments, it is a trend to integrate such systems to provide effective solutions for various grain quality evaluation applications.

• 한국축산식품학회지
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• 제31권1호
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• pp.129-138
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• 2011

본 논문에서는 리보오스와 저염 및 저 Glu 소맥글루텐산 가수분해물을 기본 기질로 하여 기존의 시스테인, 메티오닌, 티아민 등의 전구체로 반응시킨 육류향과 이를 버섯분말 및 지질전구체 등으로 대체하여 반응시킨 육류향의 관능적 특성을 비교하여 천연 육류 향미제를 개발하고자 하였다. 기본 기질로 식물단백 가수분해물은 염농도에 따른 소맥글루텐 산 가수분해물과 저 Glu 소맥글루텐 산 가수분해물을 사용하였으며 향 특성을 검토하였을 때 염 7%의 저 Glu 소맥글루텐 산 가수분해물을 사용하는 것이 적합하였으며 황화물 채소로 마늘 분말을 기본 기질로 하였다. 기존의 synthetic meat flavor의 전구체를 omission test에 의해 검토하였을 때 시스테인은 육류향의 기여도가 컸으며 메티오닌과 티아민 및 레시틴은 영향이 적어 다른 소재로의 대체 가능성을 나타내었다. Natural meat flavor의 전구체로 효모 자가분해물 적용시 이취가 강하여 적합하지 않았으며 마늘 분말 대신 마늘 착즙 분말로 대체가 가능하였다. 버섯분말의 경우 표고버섯을 protease로 효소처리하여 건조시킨 분말이 육류향 생성에 적합하였으며 느타리버섯은 고유의 향긋한 향미가 감소되어 적합하지 않았다. 지질전구체의 경우 라드를 적용하였을 때 다른 지질에 비해 느끼한 향 특성이 적당하고 1%의 농도에서 육류향과 황내의 향 특성이 조화로웠다. 지질인 라드와 인지질인 레시틴을 첨가하여 비교하였을 때 레시틴 첨가와 라드와 레시틴의 혼합 첨가보다 1% 농도의 라드를 단독 첨가하는 것이 좋은 육류향을 생성하였다. 따라서 기본 기질로 소맥글루텐 산 가수분해물을 저염 및 저 Glu화 하였으며, 기존의 육류향 생성에 사용되었던 메티오닌 티아민 및 레시틴의 전구체를 마늘 착즙 분말과 버섯분말 및 라드로 대체하였을 때 상대적으로 전체적인 향의 강도는 낮았으나 느끼하고 짠향이 감소되어 부드러운 육류향을 생성할 수 있었다.

• 한국식생활문화학회지
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• 제9권5호
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• pp.499-507
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• 1995

The purpose of this study was to survey the various kinds of cooked beef products focusing on Sukyuk (boiled beef) and Pyunyuk (boiled beef slice) recorded on the historical literatures written from 1670 to 1945. Sukyuk and Pyunyuk were recorded 45 times in the references and could be classified into 11 groups based on major ingredients such as fresh meat, tough meat, rotten meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tung. Twenty two cooking methods were described on the records. Sukyuk and Pyunyuk based on fresh meat were described the most frequently. Pyunyuk based on head was described late in 18th centuries, but its recipe could not be found in any records and that of internal organs and tung were presented late in 18th centuries and early in 19th centuries, respectively. The major ingredients of Sukyuk and Pyunyuk were lean meat, tail, head, lung, cup of breast, testicles, pancreas, spleen and tongue Mulberry seed, fragment of roof tile and other sub-ingredients were used for softening or deodorizing the off flavor of the products.

• 한국축산식품학회지
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• 제42권5호
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• pp.744-761
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• 2022

The liquid chromatography mass spectrometry (LC-MS)-based metabolomic and lipidomic methodology has great sensitivity and can describe the fingerprint of metabolites and lipids in pork and beef. This approach is commonly used to identify and characterize small molecules such as metabolites and lipids, in meat products with high accuracy. Since the metabolites and lipids can be used as markers for many properties of a food, they can provide further evidence of the foods authenticity claim. Chromatography coupled to mass spectrometry is used to separate lipids and metabolites from meat samples. The research data usually is compared to lipid and metabolite databases and evaluated using multivariate statistics. LC-MS instruments directly connected to the metabolite and lipid databases software can be used to assess the authenticity of meat products. LC-MS has good selectivity and sensitivity for metabolomic and lipidomic analysis. This review highlighted the combination of metabolomics and lipidomics can be used as a reference for analyzing authentication meat products.

• 한국축산식품학회지
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• 제44권4호
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• pp.934-950
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• 2024

This study addresses the prevalent issue of meat species authentication and adulteration through a chemometrics-based approach, crucial for upholding public health and ensuring a fair marketplace. Volatile compounds were extracted and analyzed using headspace-solid-phase-microextraction-gas chromatography-mass spectrometry. Adulterated meat samples were effectively identified through principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Through variable importance in projection scores and a Random Forest test, 11 key compounds, including nonanal, octanal, hexadecanal, benzaldehyde, 1-octanol, hexanoic acid, heptanoic acid, octanoic acid, and 2-acetylpyrrole for beef, and hexanal and 1-octen-3-ol for pork, were robustly identified as biomarkers. These compounds exhibited a discernible trend in adulterated samples based on adulteration ratios, evident in a heatmap. Notably, lipid degradation compounds strongly influenced meat discrimination. PCA and PLS-DA yielded significant sample separation, with the first two components capturing 80% and 72.1% of total variance, respectively. This technique could be a reliable method for detecting meat adulteration in cooked meat.

• Journal of Animal Science and Technology
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• 제66권2호
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• pp.251-265
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• 2024

Meat derived from skeletal muscles of animals is a highly nutritious type of food, and different meat types differ in nutritional, sensory, and quality properties. This study was conducted to compare the results of previous studies on the muscle fiber characteristics of major porcine skeletal muscles to the end of providing basic data for understanding differences in physicochemical and nutritional properties between different porcine muscle types (or meat cuts). Specifically, the muscle fiber characteristics between 19 major porcine skeletal muscles were compared. The muscle fibers that constitute porcine skeletal muscle can be classified into several types based on their contractile and metabolic characteristics. In addition, the muscle fiber characteristics, including size, composition, and density, of each muscle type were investigated and a technology based on these muscle fiber characteristics for improving meat quality or preventing quality deterioration was briefly discussed. This comparative review revealed that differences in muscle fiber characteristics are primarily responsible for the differences in quality between pork cuts (muscle types) and also suggested that data on muscle fiber characteristics can be used to develop optimal meat storage and packaging technologies for each meat cut (or muscle type).

• 농업과학연구
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• 제45권3호
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• pp.475-484
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• 2018

Nitrite is an essential additive for the manufacture of cured meat products. This study was conducted to investigate the curing effect of the plasma treated juice of red Perilla in meat batter. The nitrite content in the juice of red Perilla was increased by the indirect treatment of atmospheric pressure plasma, and the lyophilized powder of red Perilla juice contained 9,133 ppm of nitrite. A meat batter without a nitrite source was prepared as a negative control (NC), and the meat batters cured with sodium nitrite (PC), celery powder (CP), and the lyophilized powder of red Perilla juice treated with atmospheric pressure plasma (PTP) at 70 ppm level of nitrite were prepared. The PTP showed the highest pH and the lowest cooking loss among the treatments. There were no significant differences in the nitrosyl-hemochrome content in the cooked meat batters of the PC, CP and PTC. However, the PTP had a lower CIE $a^*$-value compared to the PC and CP. The malondialdehyde content in the cooked meat batters was significantly lower in the CP and PTP than in the NC while there was no significant difference between the NC and PC. Based on the results of this study, the plasma treated juice of red Perilla can be used as a new natural nitrite source for cured meat products.