• 한국축산식품학회지
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• 제34권4호
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• pp.507-515
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• 2014

The consumption of meat is increasing in India and agriculture is considered as the backbone of a majority of people. Livestock plays a significant role, and poultry and dairy are the major sectors contributing to economic development. The majority of meats consumed in India are fish, bovine, mutton, goat, pig, and poultry. In Indian context, culture, traditions, customs, and taboos influence meat consumption to a great extent. However, studies show that urbanization has been causing a rise in demand for meat products. India is the world's second largest exporter of beef. In India, 95% of goat meat produced is consumed locally. Meat consumption, in particular, is determined by the religions where pork is forbidden to Muslims and beef is prohibited to Hindus. The preference and consumption of chicken meat can be considered as a universal phenomenon and chicken meat is greatly accepted by consumers in India as compared to the other meat consumption. The increase of chicken meat consumption is due to the versatility of the meat, relatively low cost in comparison to other meat, and the acceptance of the chicken meat to all religions. There has been a great rise in the production of livestock products and this is expected to continue in the future. The pattern of meat consumption depends considerably on culture, tradition and urbanization. This review was formulated with the objective of identifying the meat consumption patterns in a typical Indian society.

• 한국축산식품학회지
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• 제32권1호
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• pp.91-97
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• 2012

식중독균의 항생제 내성은 주요 식품 안전 이슈로, 적절한 안전관리 옵션을 도출하기 위해서는 항생제 내성균의 노출평가가 필수적이다. 이에 식품섭취에 의한 항생제 내성균의 인체노출 정도를 평가하고자 확률노출모델을 이용하여 돈육식품 중 항생제 내성 S. aureus 및 생성 독소의 식이노출을 추정하였다. 시판 돈육 제품에서 S. aureus를 분리하고 주요 항생제에 대한 내성율을 분석한 결과 124개 시료에서 분리된 30주의 S. aureus는 penicillin과 ampicillin에 대해 각각 76.7%와 70.0%의 내성을 보였다. Oxacillin 내성은 6.7%였으며 vancomycin에 대해서는 내성을 나타내지 않았다. 가장 내성율이 높은 penicillin 내성 S. aureus를 대상으로 원료 중 오염도, 항생제 내성율, 작업지침 준수여부 등 변수를 이용한 집단급식 조리 돈육 불고기 섭취에 대한 확률노출평가 모델을 시뮬레이션한 결과, 조리 전 또는 서빙 전 단계에서 돈육 중 내성균의 추정 오염도는 평균 0.3 Log CFU/g이며, 보수적인 접근인 95% percentile값의 경우도 penicillin 내성 S. aureus의 알려진 독소 생성 수준보다 낮았다. 이 결과는 현재 주어진 조건에서 돈육조리식품 섭취에 의한 항생제 내성 S. aureus의 인체노출가능성이 낮으며 돈육조리식품 섭취에 의하여 penicillin 내성 S. aureus이 생성하는 독소에 노출될 가능성은 매우 낮음을 시사한다. 그러나 원료의 오염도, 조리 중 온도, 시간관리가 준수되지 않을 경우 식중독이 발생할 가능성은 증가할 수 있으므로 작업지침 등을 준수해야 할 것이다.

• Journal of Nutrition and Health
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• 제44권5호
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• pp.406-415
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• 2011

Recent studies have shown that high consumption of processed meat may be associated with increasing risk of metabolic syndrome, which have been suggested as a predictor of diabetes and cardiovascular disease. However, limited studies have investigated this association in Korean population. The purpose of this study was to investigate the cross-sectional association between processed meat/unprocessed (beef, pork, chicken) intakes and the prevalence of metabolic syndrome. Using data from 2007-2008 Korean National Health and Nutrition Examination Survey (KNHANES), we analyzed data including 5,545 men and women who were aged older than 20 years, and who were free of chronic disease such as hypertension, type 2 diabetes and cardiovascular disease. Subjects who frequently consumed processed meat tended to be younger and more likely to be current smokers. In addition, men were more likely to consume processed meat than women. Although higher processed/unprocessed meat intakes were significantly associated with the lower risk of metabolic syndrome in a crude model, these associations were no longer significant after adjustment for potential confounding factors. For example, comparing subjects in the highest intake quartile of processed meat with the lowest intake group, the multivariate-adjusted odds ratio (OR) of metabolic syndrome was 0.92 (95% CI: 0.58-1.46) for processed meat, 1.09 (95% CI: 0.76-1.56) for beef, 1.10 (95% CI: 0.74-1.62) for pork and 0.75 (95% CI: 0.51-1.12) for chicken. In conclusion, we found no evidence of any adverse effects of frequent processed or unprocessed meat intakes on the prevalence of metabolic syndrome among Korean adults at the exposure levels seen in this study.

• 한국식품조리과학회지
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• 제25권5호
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• pp.557-563
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• 2009

In this study the perception and consumption of processed meat products by students in food service schools was investigated. The total number of subjects in Seoul and Gangwon province used for this survey was 569. The most preferred processed meat product for students was the fried pork cutlet(17.7%), followed by bacon(11.4%), ham(7.9%) and sausage(7.6%). The main reasons for the consumption of these processed meat products were 'good taste'(52.5%), 'convenience in eating'(18.8%) and 'as the parent buy'(18.8%). The preference for the processed meat products had a relatively high perception value(4.0). However, the effect of consuming processed meat products on nutrition and health had a relatively low perception value(2.9). Reasons for distrusting the processed meat products were attributed to 'bad influence by media'(25.9%) and the 'unsanitary manufacture'(23.6%). In regards to the question about sodium nitrite, most of the students(56.2%) replied that they had 'never heard of it' or 'didn't know it well'. In conclusion, an improvement in public information would be a prerequisite for expanding wholesome use of processed meat products.

• Journal of Animal Science and Technology
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• 제64권1호
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• pp.155-165
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• 2022

As pork consumption increases, rapid and accurate determination of porcine carcass grades at abattoirs has become important. Non-destructive, automated inspection methods have improved slaughter efficiency in abattoirs. Furthermore, the development of a calibration equation suitable for non-destructive inspection of domestic pig breeds may lead to rapid determination of pig carcass and more objective pork grading judgement. In order to increase the efficiency of pig slaughter, the correct estimation of the automated-method that can accommodate the existing pig carcass judgement should be made. In this study, the previously developed calibration equation was verified to confirm whether the estimated traits accord with the actual measured traits of pig carcass. A total of 1,069,019 pigs, to which the developed calibration equation, was applied were used in the study and the optimal estimated regression equation for actual measured two traits (backfat thickness and hot carcass weight) was proposed using the estimated traits. The accuracy of backfat thickness and hot carcass weight traits in the estimated regression models through stepwise regression analysis was 0.840 (R²) and 0.980 (R²), respectively. By comparing the actually measured traits with the estimated traits, we proposed optimal estimated regression equation for the two measured traits, which we expect will be a cornerstone for the Korean porcine carcass grading system.

• 한국축산식품학회지
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• 제26권3호
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• pp.290-296
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• 2006

감귤피를 급여하지 않은 돼지고기(대조구, T0)와 임신초기부터 분만 후 자돈기, 육성기 및 비육기까지 전 사육기간 동안 8%의 감귤피를 급여한 돼지고기(감귤피 급여구, T1, 198일령, $102{\sim}118kg$)의 물리화학적 특성과 기호도를 비교하였다. 등심과 삼겹살의 pH, 명도, 보수력, 동결감량, 해동 감량, 가열감량, 경도, 탄성, 응집성, 생육의 색깔 및 가열육의 종합적 기호도는 T0와 T1 사이에 유의적 차이를 보이지 않았다(p>0.05). 등심의 적색도, 황색도, 뭉침성, 저작성 및 전단력, 그리고 삼겹살의 항산화력, 전단력, 생육의 냄새 및 가열육향은 T0보다 T1이 높게 나타났다(p<0.05).

• 한국축산식품학회지
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• 제34권3호
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• pp.395-402
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• 2014

The current study was conducted to identify technology for the production of high quality pork, based on the meat consumption habits of consumers. Macsumsuk, a type of kaolinite (a clay mineral), and/or a mixture of herbs (Mori Folium, Sophorae Radix, Glycyrrhizae Radix, Citri Leiocarpae Exocarpium, and Pogostemi Herba) were added to the diets of fattening pigs. Sixty barrow pigs (4 kinds of treatment ${\times}5$ pigs/treatment ${\times}3$ replicates) were randomly assigned to either the Control (no additives), T1 (3% Macsumsuk), T2 (3% Herb mixtures), or T3 (3% Macsumsuk + 3% Herb mixtures) groups, and were fed the diets for 60 d. Dressed weights were in the order of T1 ($93.40{\pm}4.68kg$) > T2 ($91.40{\pm}6.52kg$) > Control ($88.80{\pm}1.57kg$) > T3 ($86.80{\pm}2.01kg$). Back-fat thickness of the Control animals ($23.2{\pm}1.03mm$) was significantly greater than that of the various treatment groups (p<0.01). Numeric values representing the carcass yield and quality grade were higher for all the treated groups than the Control group, thought the difference was not statistically significant. Crude fat content was significantly higher in the Control group ($2.23{\pm}0.34%$) than in the treated groups (p<0.05). The addition of both Macsumsuk and herb mixtures into the diets of the pigs significantly reduced cooking loss of the pork compared to the Control (p<0.05). No statistically significant changes were observed in the shear force (average $5.87{\pm}0.54kg/cm^2$), water holding capacity (average $54.59{\pm}3.16%$), or CIE values of the pork, whereas cholesterol levels significantly decreased (p<0.01) in those fed Macsumsuk and/or the herb mixtures. No significant changes in fatty acid composition, total saturated fatty acid (SFA), total unsaturated fatty acid (UFA), or UFA/SFA ratios were observed by any of the treatments. In conclusion, the results obtained from this study suggest that the addition of Macsumsuk and/or herb mixtures into the diets of growing and fattening pigs improves the pork quality by reducing cooking loss, decreasing cholesterol content, and enhancing sensory characteristics.

• Nutrition Research and Practice
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• 제15권6호
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• pp.747-760
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• 2021

BACKGROUND/OBJECTIVES: The consumption of home meal replacement (HMR) is increasing among college students in Korea and China. In particular, Chinese college students studying abroad in Korea (CSK) show changes in their dietary behavior after migration, and HMR consumption for meal substitution is also increasing. This study was conducted to compare the HMR consumption behaviors and HMR development needs of CSK, Chinese college students in China (CSC), and Korean college students in Korea (KSK). SUBJECTS/METHODS: The subjects were 570 college students (180 CSK, 200 CSC, and 190 KSK) who had experience of HMR consumption. Data were collected by face-to-face survey in 2019 and analyzed using SPSS 25.0. RESULTS: The majority of the subjects purchased HMR to 'saving time' and 'preventing meal skipping'. Average purchase price per HMR was about 5,000 won for the CSK and KSK, and about 3,000 won for the CSC. The most important attributes when selecting HMR for the CSK and CSC were hygiene, freshness, and taste in that order, while for the KSK were taste, price, and hygiene. Rice was preferred by the KSK while grilled and fried dishes were preferred by the CSK and CSC. In terms of development needs, dessert and meat-based side dishes were highest in all three groups. The preferred food materials for more than 50% of the subjects of all groups were beef, chicken, pork, shrimp, and squid, and spinach and Chinese cabbage in the CSK, and onion in the KSK. CONCLUSIONS: This study shows more effort is needed to develop the healthy customized HMR for college students studying in Korea and China, and that focuses are placed by CSK on hygiene and freshness, by CSC on meat side dishes, hygiene, and price, and by KSK on snacks (as meal substitutes), taste, and price.

• Preventive Nutrition and Food Science
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• 제3권1호
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• pp.77-84
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• 1998

To evaluate food consumption patterns of first generation Korean-American in Hawaii, questionnaires were developed using sociodemographic questions and food frequency questionnaire, which included 139 food items most often consumed among Korean foods and American foods. The questionnaires surveyed 157 first generation Korean-Americans in Hawaii. Mean daily servings for the first generation Korean-Americans were calculated for 139 food items combined into 41 food groups based on similarity in nutrient composition and serving size. The food groups which were consumed in amounts over one serving per day for all subjects were rice, Kimchi , non-citrus fruit , vegetables, organge/green vegetables. oil. margarine and coffee/tea. All subjects consumed less than one serving of hotdogs, hamburgers, pizza and pancakes per week(0.14 serving per day). The most notable characteristic of food consumption for first generation Korean-Americans was that they consumed more Korean food such as rice, Kimchi, soybean paste(Deenjang), soybean curd and seaweed than American foods. Compared with other groups based on age and gender, younger men showed significantly(p<0.05) more frequent consumption of beef/pork, sausages /hams /bacons and hambergers. Older men were significantly(p<0.05) more likely to consume Doenjang and less likely to consume pizza and hamburgers. Daily servings were below the recommended level for thegrains /bread/cereals group and fats/oils/sweets group for all subjects . Fruits/vegetables group servings exceeded the recommeded 5 daily servings for younger men. In correlations of daily servings of selected foods among Korean foods and American food with sociodemographic characteristics, this study showed that the older the subjects and the shorter the stay in Hawaii, subjects were more likely to consume Kroean foods.

• Journal of Animal Science and Technology
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• 제52권2호
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• pp.91-96
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• 2010

본 연구는 돼지고기 원산지 식별에 활용될 수 있는 최적의 SNP marker set을 개발 및 확립하기 위해 수행되었다. 선발된 51개의 SNP marker들의 효율성, 다형성 및 독립성 검증을 실시하였으며 51개의 SNP marker set은 MassARRAY method에 의해서 Multiplex-PCR panel 4개로 디자인 되었으며, 농장별, 생산조합별, 모돈별, 웅돈별로 효과적으로 고유 유전자형 지문분석이 가능하게 제작되었고, 다른형태의 SNP 유전자형 분석 플랫폼에 적용될 수 있는 적절한 마커 갯수이다. 또한 51개의 SNP marker set을 적용하여 모의 실험 및 친자감별확율을 계산하였을 때 무작위 교배 집단(PI), 반형매 교배집단($PI_{half-sib}$)과 전형매 교배집단($PI_{sibs}$)을 통해 모의 실험을 한 결과 $5.63{\times}10^{-33}$, $4.35{\times}10^{-15}$ 그리고 $1.32{\times}10^{-15}$로 분석되었으며 친자확인률에서도 모두 100%에 가까운 확률값을 나타내었다. 따라서 본 연구에서 개발된 SNP marker set을 이용하여 돈육제품의 원산지를 추적에 이용한다면 개별돼지의 고유한 DNA 지문 정보를 생성할 뿐만 아니라, 이를 통하여 모돈과 웅돈을 식별하여 농장원산지를 확인이 가능 할 수 있을 것으로 사료된다. 따라서 국내산 돼지의 생산에서부터 돈육제품으로의 소비까지 이력추적이 가능한 도구로 제공 될 것이다.