• 한국환경농학회:학술대회논문집
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• 2009.07a
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• pp.273-282
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• 2009

The transmissible spongiform encephalopathies (TSEs) disease group are fatal neurodegenerative disorders affecting a wide range of hosts. The group includes kuru and Creutzfeldt-Jakob disease (CJD) in humans, scrapie in sheep and goats and Bovine spongiform encephalopathy (BSE) in cattle. The exact nature of the infectious agent involved in the transmission of these diseases remains controversial. However, a central event in their pathogenesis is the accumulation in infected tissues of an abnormal form of a host-encoded protein, the prion protein (PrP). Whereas the normal cellular protein is fully sensitive to protease ($PrP^{sen}$), the disease-associated prion protein ($PrP^d$) is only partly degraded ($PrP^{res}$), its amino-terminal end being removed. BSE was first reported in the mid-80s in the UK. Ten years later, a new form of human prion disease, variant CJD (vCJD) developed in the wake of the BSE epidemic, and there is now strong scientific evidence that vCJD was initiated by the exposure of humans to BSE-infected tissues, thus indicating a zoonotic disease. However, the ban on the feeding of animal-derived proteins to ruminants, and the apparent lack of vertical transmission of BSE, have led to a decline in the incidence of the disease within cattle herd and therefore, an assumed decreased risk for human contacting vCJD. The origin of the original case(s) of BSE still remains an enigma even though three hypotheses have been raised. Hypotheses are i) sheep- or goat-derived scrapie-infected tissues included in meat and bone meal fed to cattle, ii) a previously undetected sporadic or genetic bovine TSE contaminating cattle feed or iii) originating from a human TSE through animal feed contaminated with human remains. A host cellular membrane protein ($PrP^C$), which is abundant in central nervous system tissue, appear to be conformationally altered in the diseased host into a prion protein ($PrP^{Sc}$). This $PrP^{Sc}$ is detergent insoluble and partially protease-resistant ($PrP^{res}$). The term $PrP^{res}$ is normally used to describe the protein detected after protease treatment, in techniques such as Western immunoblotting, and enzyme-linked immunosorbant assay using fresh/frozen tissue. Immunohistochemistry may performed with formalin-fixed tissues. Also, clinical signs of the BSE are one of the major diagnostic indicators. Recently, atypical forms (known as H- and L-type) of BSE have appeared in several European countries, Japan, Canada and the United States. An unusual case was also reported in a miniature zebu. The atypical BSE fall into two groups based on the relative molecular mass (Mm) of the unglycosylated $PrP^{res}$ band relative to that of classical BSE, one of the higher Mm (H-type) and the other lower (L-type). Both types have been detected worldwide as rare cases in older animals, at a low prevalence consistent with the possibility of sporadic forms of prion diseases in cattle. This raises the unwelcome possibility that vCJD could increase in the human population. Now, active surveillance program against BSE is going on in Korea. In regional veterinary service lab, ELISA is applied to screen the BSE in slaughter and confirmatory tests by Western immunoblotting and immunohistochemisty are carried out if there are positive or suspect in the screening test. Also, the ruminant feed ban is rigorously enforced. Removal of specified risk materials such as brain and spinal cord from cattle is mandatory process at slaughter to prevent the infected material from entering the human food chain.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.297-305
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• 2006

This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at $5{\pm}1^{\circ}C$ for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force ($kg/cm^2$) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from $13.00{\sim}14.98%$. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach $4.4log_{10}CFU/g$ until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.562-571
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• 2008

The principal objective of this study was to assess dietitian's awareness and performance with regard to food suppliers' selection guidelines and purchase guidelines for the receipt of safe food materials. A questionnaire was administered to 203 dietitians working at an elementary school in Gyeonggi North province, and 190 responses were ultimately returned. Excluding responses with incomplete answers and significant missing data, 161 responses(79.3%) were ultimately utilized for data analysis. We determined that meat/poulty and seafood were purchased mainly by manufacturer's branch(59.8% and 78.3%), and processed food and kimchi were generally purchased by producer's cooperatives(47.7% and 44.9%). 78.3% of the contracts were made via informal purchasing and the frequency of contracts was less than 3 times per year(53.4%). Market studies were conducted individually(54.7%), and by group(47.2%). Dietitian and parents volunteered(50.3%) or dietitians, and school and foodservice staffs(45.3%) participated - together in receiving and inspection. School contracted with $4{\sim}5$(39.1%) and $6{\sim}8$ food suppliers(29.8%). Dietitians(42.3%) or school councils(40.2%) evaluated food suppliers once per semester(60.2%). The majority of dietitians(96.3%) conducted sanitary education for food suppliers once per semester (68.3%). All 13 guidelines which were usually used to evaluate food suppliers were thought to be important(more than 4) based on a 5 scale(1: never important, 5: very important). Among them, 'sanitary storage status of food products(4.85)', 'have a chill car(4.83)' and 'proper control of refrigerator, freezer and storage room(4.81)' were the most crucial guidelines. As dietitians evaluated food supplier's-observances of 13 guidelines, 'have a chill car(4.89)', 'hold medical examination of employees(4.89)' and 'hold liability insurance for handling product(4.80)' were fulfilled relatively well. The guidelines for conducting education for their employees(4.45) and keeping their establishment and equipment sanitary(4.79) were important, but were not observed well(3.39 and 3.37). Additionally, the difference between the importance and the observance score of the 'HACCP certificate' were fairly significant(4.44 and 3.54). Dietitians tended to report that purchasing management related to the removal of foodborne illness factors(4.71), return confirmation(4.50) and purchase specification(4.32) were important. The difference between importance and performance was highest in the process of changing food suppliers when the contracts were violated more than three times. Dietitian's age, education work experience and employment type had no observable effects on how important they considered purchase management to be, but their work experience significantly affected performance in terms of the removal of foodborne illness factors(p<0.05). As supplier management is the most critical factor, it is clearly desirable to educate suppliers at specialized training centers and to supervise suppliers in accordance with the established sanitary guidelines.

• Korean Journal of Poultry Science
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• v.30 no.3
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• pp.203-209
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• 2003

This experiment was conducted to investigate the influence of dietary supplementation of two different types of multiple probiotics in broiler chicks. Four hundred one day old male broiler chicks(Ross ${\times}$ Ross) were raised in the floor pen with five treatments(0, A: 0.10, 0.20%, B: 0.10, 0.20% of probiotics), consisting of 5 replicates for 5 weeks. Weight gain, feed intake and feed conversion were measured weekly, Total Lactobacillus, yeast, E. coli, Salmonella were examined from ileum and cecum at the end of experiment. Sera protein, cholesterol and ND vaccine titer were measured and fecal COD, CO$_2$ and NH$_3$ were detected in 24 hours after collection. Weight gain of chickes fed both types of probiotics increased for the first three weeks and showed significantly higher for the rest two weeks. Feed intake tended to be high in probiotics treatments compared with contro(P<0.05)1. Feed conversion improved significantly in B types of 0.2% probiotics compared with control. Total number of Salmonella was not consistent in ileum among treatments, whereas E. coli tended to be decreased in both types of probiotics compared with control. NH$_3$ and CO$_2$ emission of feces were decreased in both types of probiotics, but it was not statistically different(p>0.05). COD of chicks fed both probiotics was lower than control. There were no significantly different breast meat(P>0.05). Total cholesterol decreased in probiotics groups regardless of it's type. ND antibody vaccine titer was prone to be a small increments.

• The Korean Journal of Malacology
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• v.26 no.4
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• pp.267-273
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• 2010

From January to December 2007, we have investigated sediment types, environmental factors and density of clam Ruditapes philippinarum inhabited at Oeri, Naeri, Jonghyeon and Bangmiri tidal flats in Gyeonggi Bay off the west coast of Korea. Sediment types of Oeri and Jonghyeon were characterized with well sorted muddy sand. In contrast, Bangmiri tidal flat was mainly composed of poorly sorted gravelly muddy silt and Naeri was characterized with very poorly sorted muddy-sandy gravel. During the course of study, the surface water temperature, salinity, dissolved oxygen and pH ranged 3.2 to $27.0^{\circ}C$, 21.7 to 33.3 ‰, 5.6 to 12.7 mg/l and 7.36 to 8.82, respectively. The suspended solid (SS) ranged from 3.2 to 1,266.0 mg/l and chlorophyll-a level in the water column ranged $0.3-36.1{\mu}g/l$, respectively. The density of clam in the study areas was mainly determined by the harvesting activities rather than the types of substrate. Relatively higher density of clam was observed in Oeri and Bangmiri where the clam seeds were sowed by the villagers. Condition factor of clams were found to be higher in Oeri where the substrate sorting was better with higher level of chlorophyll a. It was believed that sediment types and the level of available food the two governing factors controlling the density and growth of clam in Gyeonggi Bay.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.293-302
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• 1998

The general meal intake survey in two regional areas(Seoul and Andong in Kyungsangbuk province) was conducted to investigate what the Korean favorite dishes are, as a part of study on their blood glucose responses. The survey was carried out to fill up the 45 kinds of questionnaires to adults over 20 years old. The age of subjects was evenly distributed from twenties to fifties and 54% of them was middle class, whose monthly income was between a million won and two million won. The 72% of subjects mixed cereals(mainly barley, soybean) with rice but about 28% did not. Domestic meals except general Korean meals were bibimbab and kimblb. Major noodles at home was ramen and kalgugsu(home made noodle) and 50% of the subjects took the noodle with small amounts of steamed rice. The 41% of subjects took the gug(Korean soup) in every meal and the major soup was vegetable doengang soup, sea mustard soup, beef soup and soybean sprout soup in order. The 87% of subjects took either soup or pot stew, and doenjang pot stew and kimchi pot stew were mainly used. The number of side dishes except soup, pot stew and kimchi was 3∼4. The side dishes in meat was cooked mainly with beef and pork. The favorite cooking type of fish is roasting one. Two kinds of kimchi were served in every meal and the major kimchi was cabbage kimchi, kkagdugi(radish cube kimchi), yulmu kimchi in order. The major meal of eating out was galbitang and bibibbab in Korean style, jjajangmyon in Chinese one, pork cutlet in western one and hamburger as a fast food.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.494-498
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• 2016

Cold plasma has been developed to reduce microbial contamination and to improve safety of food and medical products. In addition, the technology can be used in the manufacture of sausages without addition of nitrite. To be applied in food industry commercially, the new technology should be safe and efficient. However, toxicological test of plasma-treated food is limited. Therefore, the purpose of this study was to determine the mutagenicity and immune toxicity of the meat products cured with plasma-treated water (PTW) as a nitrite source. Emulsion sausages were prepared with no nitrite (control), sodium nitrite (SCS), and PTW (SCP). For a mutagenicity test, the Ames test was performed with the sausage samples. For immune toxicity test, 8-wk-old female Balb/c mice were given free access to the sausages in order to evaluate the tumor necrosis factor (TNF)-α level. As a result, no mutagenicity was detected in the sausages by the Ames test. The serum TNF-α values were less than 10 pg/mL in mice after feeding control and treated samples for 32 d, indicating that no inflammatory response was occurred by feeding the sausages made by PTW. Therefore, the present study opens the possibility of using plasma-treated water as a nitrite source without any toxicity.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.360-367
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• 2017

This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ratio of duck breast meat and duck skin. Five duck ham formulations were produced with the following compositions: T1 (duck breast 70% + duck skin 30%), T2 (duck breast 60% + duck skin 40%), T3 (duck breast 50% + duck skin 50%), T4 (duck breast 40% + duck skin 60%), and T5 (duck breast 30% + duck skin 70%). The cooking loss and fat separation were lower in T1, and the total expressible fluid separations were lower in T1 and T2 than others. The pH ranged from 6.48 to 6.59, with the highest values in T4 and T5. T5 had the highest CIE $L^*$-value, and T1 and T2 had the highest CIE $a^*$-values; however, CIE $b^*$-values did not differ significantly between the duck ham samples. The protein solubility and TPA (hardness, springiness, cohesiveness, gumminess, and chewiness) were the highest in T1. T1 and T2 had higher scores for color, tenderness, and overall acceptability. T1, T2, and T3 showed significantly higher values, but there were no significant differences for flavor and juiciness. Regarding apparent viscosity properties, T1 and T2 had higher viscosity values than the other formulations. In conclusion, the T1 (duck breast 70% + duck skin 30%) and T2 (duck breast 60% + duck skin 40%) duck hams show the highest quality characteristics.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.122-128
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• 2011

This study was conducted to investigate the antioxidant effects, total plate count (TPC), and residual nitrite content of emulsified sausage with added mugwort during cold storage. The sausages were of five types: nothing added (control), mugwort powder added (T1), mugwort juice added (T2), mugwort ethanol extract added (T3), and mugwort hot water extract added (T4). Each sausage type was tested in triplicate and assigned to one of five storage periods: 0, 1, 2, 3, or 4 wk. As storage time increased, the presence of mugwort resulted in decreased pH, residual nitrite content, and meat color (CIE $L^*$ and $b^*$) and increased thiobarbituric acid reactive substance (TBARS) and TPC values. Values for pH, TBARS, residual nitrite, and TPC decreased significantly after adding mugwort compared with the control (p<0.05). Among all treatments, T3 was significantly (p<0.05) more effective in delaying lipid oxidation and microbial activity. The CIE $L^*$ and $b^*$ decreased significantly with the addition of mugwort relative to the control. In conclusion, the results demonstrate that adding an ethanol extract of mugwort (T3) to emulsified sausages tended to improve antioxidant and antimicrobial effects and residual nitrite content during storage compared to the other treatment groups.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.74-80
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• 2011

The objective of this study was to determine the shelf-life effects and residual nitrite content of emulsified sausages added with pine needles during cold storage. The sausage consisted of four types: no pine needles added (control), pine needle juice added (T1), ethanol extract of pine needles added (T2), and boiling extract of pine needles added (T3). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20, or 30 d. As storage time increased, the presence of pine needles resulted in decreased pH, meat color (CIE $L^*$, $a^*$ and $b^*$), residual nitrite value, and increased thiobarbituric acid reactive substances (TBARS) values and total plate counts (TPC). Values for pH, TBARS, residual nitrite, total plate counts and CIE $L^*$ and $a^*$ decreased significantly with added pine needles relative to the control (p<0.05). In particular, T2 was significantly (p<0.05) more effective for delaying lipid oxidation than the other treatment groups. In conclusion, the results demonstrate that adding an ethanol extract of pine needles (T2) to emulsified sausages tended to improve antioxidative and antimicrobial effects and reduce residual nitrite content during storage compared to the other treatment groups.