• Journal of Veterinary Science
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• v.25 no.3
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• pp.39.1-39.11
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• 2024

Importance: Salmonella outbreaks linked to poultry meat have been reported continuously worldwide. Therefore, Salmonella contamination of poultry meats in slaughterhouses is one of the critical control points for reducing disease outbreaks in humans. Objective: This study examined the carry-over contamination of Salmonella species through the entire slaughtering process in South Korea. Methods: From 2018 to 2019, 1,097 samples were collected from the nine slaughterhouses distributed nationwide. One hundred and seventeen isolates of Salmonella species were identified using the invA gene-specific polymerase chain reaction, as described previously. The serotype, phylogeny, and antimicrobial resistance of isolates were examined. Results: Among the 117 isolates, 93 were serotyped into Salmonella Mbandaka (n = 36 isolates, 30.8%), Salmonella Thompson (n = 33, 28.2%), and Salmonella Infantis (n = 24, 20.5%). Interestingly, allelic profiling showed that all S. Mbandaka isolates belonged to the lineage of the sequence type (ST) 413, whereas all S. Thompson isolates were ST292. Moreover, almost all S. Thompson isolates (97.0%, 32/33 isolates) belonging to ST292 were multidrug-resistant and possessed the major virulence genes whose products are required for full virulence. Both serotypes were distributed widely throughout the slaughtering process. Pulsed-field gel electrophoretic analysis demonstrated that seven S. Infantis showed 100% identities in their phylogenetic relatedness, indicating that they were sequentially transmitted along the slaughtering processes. Conclusions and Relevance: This study provides more evidence of the carry-over transmission of Salmonella species during the slaughtering processes. ST292 S. Thompson is a potential pathogenic clone of Salmonella species possibly associated with foodborne outbreaks in South Korea.

• Journal of Animal Science and Technology
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• v.49 no.2
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• pp.161-170
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• 2007

A submerged biofilm sequencing batch reactor (SBSBR) process, which liquor was internally circulated through sandfilter, was designed, and performances in swine wastewater treatment was evaluated under a condition of no external carbon source addition. Denitrification of NOx-N with loading rate in vertical and slope type of sandfilter was 19% and 3.8%, respectively, showing approximately 5 times difference, and so vertical type sandfilter was chosen for the combination with SBSBR. When the process was operated under 15 days HRT, 105L/hr.m3 of internal circulation rate and 54g/m3.d of NH4-N loading rate, treatment efficiencies of STOC, NH4-N and TN (as NH4-N plus NOx-N) was 75%, 97% and 85%, respectively. By conducting internal circulation through sandfilter, removal performances of TN were enhanced by 14%, and the elevation of nitrogen removal was mainly attributed to occurrence of denitrification in sandfilter. Also, approximately 57% of phosphorus was removed with the conduction of internal circulation through sandfilter, meanwhile phosphorus concentration in final effluent rather increased when the internal circulation was not performed. Therefore, It was quite sure that the continuous internal circulation of liquor through sandfilter could contribute to enhancement of biological nutrient removal. Under 60g/m3.d of NH4-N loading rate, the NH4-N level in final effluent was relatively low and constant(below 20mg/L) and over 80% of nitrogen removal was maintained in spite of loading rate increase up to 100g/m3.d. However, the treatment efficiency of nitrogen was deteriorated with further increase of loading rate. Based on this result, an optimum loading rate of nitrogen for the process would be 100g/m3.d.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.405-416
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• 2015

This study aimed to compare the dietary habits, nutritional knowledge, and health-related behaviors of students by high school type using questionnaires. The subjects were 586 male students (academic high school students (AS); 294, specialized high school students (SS); 292) in Jinju, Gyeongnam. The frequencies of eating breakfast and snacks were higher in AS than in SS (p<0.05), whereas the frequency of drinking was higher in SS than in AS (p<0.05). The main reason for skipping breakfast was 'poor appetite' in AS (45.2%) and 'lack of time' in SS (56.5%) (p<0.05). Favorite snacks included 'pizza, hamburger' (33.0%) and 'bread, noddle, ramyun' (31.0%) in AS as well as 'pizza, hamburger' (32.5%) and 'fruit, fruit juice' (26.0%) in SS. A mean of 56.2% of students ate an unbalanced diet, and the main reason was 'untasty' (47.2%). The frequency of eating out was higher in SS than in AS (p<0.05), and the main menu while eating out was 'Korean food' in AS (96.3%) and SS (90.3%). The frequency of 'meat, fish, egg, beans' was higher in AS than in SS (p<0.05). On the other hand, the frequencies of 'fruit, fruit juices' (p<0.05), 'milk, milk products' (p<0.01), 'seaweeds' (p<0.05), 'instant foods' (p<0.001) and 'soda and ion drinks' (p<0.001) were higher in SS than in AS. The mean rates of drinking and smoking in students were 84% and 29.5%, respectively. The main reason for drinking and smoking was 'to relieve stress' in AS (38.0%) and SS (30.9%) (p< 0.001). In general, the nutritional knowledge level of SS was higher than that of AS. In conclusion, there were significant differences in the frequencies of eating breakfast, food intake, drinking and reasons for eating snacks, unbalanced diet, drinking and smoking between AS and SS. Therefore, it's necessary to provide proper nutritional education for students according to high school type.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.965-970
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• 2017

The objective of this study was to evaluate the effects of gelatin type (powder vs. hydrated) with or without transglutaminase (TGase) on the physicochemical and textural properties of low-fat model sausages (LFS). Treatments included LFS (control), LFS with hydrated-gel form of gelatin (1%), and LFS with powder form of gelatin (1%). Yellowness values of LFS with any type of gelatin were higher than those without gelatin (P<0.05). Moisture content (%) of LFS containing powder form of gelatin (1%) was higher than those with hydrated-gel form of gelatin or control (P<0.05). Expressible moisture (EM, %) of LFS with hydrated-gel form of gelatin was lower than those with powder form of gelatin (P<0.05). Thus, sausages with hydrated-gel form of gelatin showed better functional properties as compared to those with powder form of gelatin. To elucidate the interaction between gelatin and TGase in meat product, five actual sausages were manufactured: reference [konjac flour (KF), carrageenan (CN), and soy protein isolate], control (KF and CN alone), TRT1 (KF and CN, TGase 1%), TRT2 (KF and CN, gelatin 1%), and TRT3 (KF and CN, TGase 1%+gelatin 1%). EM (%) of sausages with TGase alone was higher than those of other treatments (P<0.05). Most textural properties of TRT3 were higher than those of other treatments. Thus, TRT3 showed better functional properties than those with single addition. In conclusion, a combination of TGase and gelatin could be used to manufacture LFSs with improved functional and textural properties.

• Journal of Veterinary Clinics
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• v.20 no.2
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• pp.155-158
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• 2003

The purpose of this study was to investigate the prevalent characteristics of fowl typhoid (FT) of chicken caused by Salmonella gallinarum in Korea. The occurrence of FT for 7 years from 1995 to 2001 in Korea was analyzed. The incidence of FT outbreaks was 10.3% of the total outbreaks of avian infectious disease cases diagnosed at National Veterinary Research and Quarantine Service (NVRQS) from 1995 to 2001. When the outbreaks of H cases was analyzed in relation to the chicken breeds, the incidence of FT in commercial layers, commercial broilers, egg-type breeders, and meat-type breeders was 71.4%, 25.0%, 0.2% and 3.4%, respectively. Especially, the incidence in layers fell 25.8~27.6% in 2000 and 2001 from 1999, on the other hand, the amount of FT vaccines assayed at NVRQS for use in layers only jumped to 57,881.5$\times$1,000 dose in 2001, an increase of 4 times from the previous year. In the analysis of the seasonal distribution, it was found the incidence was high in summer (38.5%) and fall (33.9%). Also, the age comparison analysis showed that the rate of FT outbreaks in layers was highest (45.6%) between 10 to 30 weeks. However, in broilers, the highest percentage (61.6%) was shown at the age of below 2 weeks.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.157-162
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• 2007

Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at $15^{\circ}C$ and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at $78^{\circ}C$ to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.3
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• pp.537-544
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• 2020

Beef consumption trends are changing according to consumer needs and preferences. This study was conducted to collect the fundamental information by investigating the consumer's preference and purchase propensity of beef(Hanwoo beef) for improvement of Korean beef grading system. Consumers were recruited from Seoul, Gyeonggi-do, and 5 metropolitan cities, and surveyed from July 24 ~ August 14, 2017. The data obtained from 362 consumers were finally selected for the verification process. Results from the Hierarchical Regression Analysis reveal that the increased purchasing frequency is positively correlated with the following factors, in the consumer group showing preference in the Quality Grade (QG) of beef: marbling type 1QG, fat color 1⁺QG, and income, grade opinion, marbling contents and type 1⁺⁺QG. Conversely, no factor affected the increased purchasing frequency in the consumer group having no preferred QG for beef (p>0.05). Our study determined significant differences in the factors affecting increased purchase frequency of beef among the different groups, classified depending on their preferred QG. The grading system is important since it directly correlates with profit for livestock farmers and the industry. We therefore propose that the grading criteria need to be revised reasonably but scientifically, considering various opinions of the producers and consumers.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.629-639
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• 2012

Jeon refers to a type of Korean cuisine used as a side dish, made with various ingredients such as meat, vegetables, or fish, mixed with flour batter and coated with egg batter and then pan-fried on both sides with oil so that heat spreads through them well. The aim of this study was to provide a cornerstone of further research on Korean dietary life, by reviewing types, recipes and names of Jeon recorded in ancient cookbooks (Korean literatures) and by analyzing changes in recipes to make Jeon, which our ancestors used wisely as one type of side dish. Considering developments and changes recorded in old documents, the Jeon recipe appeared relatively later than the recipes for grilling, steaming et al, which had been developed much earlier, and it had not been recorded until the 1600s. Changes of Jeon recipes by time period are as follows. In the 1600s, there were three recipes: frying only with grain batter after preparation of ingredients, frying right after preparation of ingredients, and putting ingredients on already fried watery batter. These three recipes were still used in the 1700s, in addition to a new recipe, in which ingredients were oil-fried to be skewered. Today's recipe in which prepared ingredients are fried after getting coated with flour and egg only appeared in 1800s. This has been the main recipe for Jeon ever since. In that time period, there was more variety of recipes and ingredients than before. For instance, Jeon was used for soup or steamed dishes instead of being served as a dish itself. Buchimgae with mixed ingredients was also considered Jeon. In the 1900s, there appeared more names for Jeon as more sorts of ingredients got used, even though there were no new recipes for Jeon. The above-mentioned historical records show that traditional recipes for Jeon have been applied to various dishes, using diverse ingredients, and it might be a smart solution to today's problematic dietary habits involving excessive intake of nutrients, in that it provides a healthy way to add fat. In the same sense, the recipe for Jeon can play an active role in internationalization of Korean foods, in which healthiness is a main feature. According to ancient documents, the recipes for Jeon were used even for meals that were not side dishes, such as Jun-Gwa (Jung-Gwa), Jun-Yak and fried rice-cake. Also, there were dishes using the same recipes even without carrying the name of Jeon, like Buchim or Jijim. This might be worthy of further examination in culinary science.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.14-20
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• 2008

This study evaluated the effects of dietary fiber extracted from rice bran on the chemical composition, cooking characteristics and sensory properties of emulsion type sausage. Sausages were produced containing 0%, 1%, 2%, 3%, and 4% dietary fiber extracted from rice bran. The negative control had the highest fat, cooking loss, CIE L- and CIE a-values. The sausages containing rice bran had higher moisture, ash, pH, and CIE b-values than the control. Sausages with 3% rice bran had the lowest cooking loss. Sausages with 4% rice bran had the highest hardness and cohesiveness. There was a significant difference among the emulsion sausage samples with respect to sensory properties, with sausages containing 1% and 2% rice bran having a higher overall acceptability than the other sausages.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.401-408
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• 2007

This study examined the histochemical and physiological characteristics during Korean native Ogol chickens (KNOC) development. The body weight, Pectoralis major and soleus muscle weights, and muscle samples were taken at hatching as well as at 3, 5, and 15 weeks of age. The fiber characteristics of the Pectoralis major and soleus muscles from the KNOC at hatching to 15 weeks of age were determined, and the deoxyribonucleic acid (DNA), ribonucleic acid (RNA), and protein concentrations were measured from the left Pectoralis major muscles. A greater increase in body and muscle weights was detected between hatching and 3 weeks of age than during any other period. Moreover, the cross sectional area (CSA) of the fibers, as well as the total concentration of DNA, RNA, and protein also showed a greater increase betweenhatching and 3 weeks of age than during any other period. The KNOC breed is a dual purpose breed, however, the it has lower body and muscle weights than commercial meat type chickens or layer type chickens. Moreover, the KNOC breed has a small muscle fiber CSA of and a low nucleic acid concentration.