• 한국동물위생학회지
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• 제43권1호
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• pp.23-29
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• 2020

Hepatitis E Virus (HEV) infection is a worldwide disease and the primary cause of acute viral hepatitis in the world. It can be isolated from many different species including pigs. HEV is a zoonotic pathogen and foodborne disease. The main animal reservoir is domestic pigs. It is usually asymptomatic in pig but it is a public health concern, causing acute hepatitis in humans of varying severity. This study focused on the presence of HEV in pig and pork product. One hundred feces and one hundred fifty serum samples were randomly collected from pigs in slaughterhouses in Gwangju from November in 2018 to February in 2020. In addtion, seventy-five pork products were collected from markets in Gwangju. Feces and pork product samples were examined for the presence of HEV RNA using an reverse-transcription realtime PCR (RT-qPCR) assay. Serum samples were tested for the presence of HEV-specific IgG antibodies using Enzyme-linked immunosorbent assay (ELISA). HEV antigen and antibody positive rates were 3.0% (3/100) and 19.3% (29/150), respectively, in Gwangju and nearby areas such as Jeonnam and Jeonbuk. However, HEV antigen was not detected from any of pork product in this study. In conclusion, the prevalence of HEV should be continuously monitored because HEV was sporadically detected in Gwangju and nearby areas.

• 한국축산식품학회지
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• 제27권1호
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• pp.1-7
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• 2007

본 연구는 해동후 냉장시킨 재래흑돼지육과 개량종 돼지육의 육질을 비교함으로서 재래흑돼지육에 대한 기초자료를 제시하고자 실시하였다. 생시체중이 65.3 kg인 재래흑돼지 거세돈 5두와 114.3 kg인 개량종 돼지 거세돈($Landrace{\times}Yorkshire{\times}Duroc$) 5두의 등심(M. longissimus)을 $-80^{\circ}C$에서 1개월 동안 냉동하고 해동한 후 $2{\pm}0.3^{\circ}C$에서 7일 동안 저장하였다. 도체중과 지육율은 재래흑돼지가 개량종 돼지보다 낮았다(p<0.05). 일반성분에서 수분 함량은 재래흑돼지육이 개량종 돼지육보다 낮았지만(p<0.05), 조지방 함량은 높았다(p<0.05). pH는 재래흑돼지육이 저장 5일까지 높았으며(p<0.05), 드립감량은 재래흑돼지육이 저장기간 동안 낮았다(p<0.05). TBARS는 재래흑돼지육이 저장 5일부터 유의적으로 높았다(p<0.05). 표면육색은 저장기간 동안 $L^*,\;h^0$ 값에서 재래흑돼지육이 낮았으며(p<0.05), $a^*,\;b^*,\;C^*$ 값에서는 높았다(p<0.05). 지방산 조성은 myristic acid, gamma-linolenic acid, linolenic acid, cis-5,8,11,14,17-eicosapentaenoic acid에서 재래흑돼지육이 개량종 돼지육보다 낮았으며(p<0.05), 신선육과 가열육의 관능적 기호도는 재래흑돼지육이 높았다(p<0.05). 따라서 재래흑돼지육은 개량종 돼지육보다 수분 및 일부 불포화지방산 함량이 낮고 저장중 지방산화가 촉진되었지만, 조지방 함량이 높고 보수력, 관능적 기호도 및 색택이 우수하였다.

• 한국식생활문화학회지
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• 제20권5호
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• pp.538-547
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• 2005

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

• 한국축산식품학회지
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• 제35권5호
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• pp.597-603
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• 2015

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

• 동아시아식생활학회지
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• 제26권3호
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• pp.230-236
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• 2016

The study was carried out to evaluate the quality of commercial pork and beef jerky at a market in Korea. The amount of food additives, place of origin, meat content, microbiological and physicochemical characteristics were investigated in 46 different jerky samples. Meat contents of pork and beef jerky were 75.2~94.0% and 80.0~95.6%, respectively. Food additives, including sodium nitrite, potassium sorbate, and sodium erythorbate were mainly used in jerky. Pork jerky was processed from domestic pork, and beef jerky was mostly processed from imported beef from the USA, Australia, or New Zealand. Pork jerky contained $23.82{\pm}5.74%$ moisture, $37.86{\pm}7.05%$ crude protein, $6.16{\pm}4.91%$ crude fat, and $4.6.87{\pm}1.76%$ crude ash. Beef jerky contained $26.64{\pm}5.21%$ moisture, $41.36{\pm}3.50%$ crude protein, $4.67{\pm}3.46%$ crude fat, and $7.21{\pm}1.91%$ crude ash. Water activity (Aw) of pork jerky was $0.73{\pm}0.09$ while that of beef jerky was $0.78{\pm}0.08$. Volatile basic nitrogen (VBN) content to jerky was 7.1~36.0 mg/100 g. There was no significant difference in the physicochemical composition of meat type (p<0.05). Coliform, Escherichia coli and Staphylococcus aureus were not detected in pork or beef jerky, whereas yeast and molds were detected below $1.2{\times}10^1CFU/g$ in beef jerky samples.

• 대한영양사협회학술지
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• 제3권1호
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• pp.90-100
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• 1997

Objectives of this study were to investigate the acceptability of liver sausages, one of the most favorite product of meats, and to examine the applicability of pork liver in manufacturing sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of sensory evaluation. Based on th basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their physicochemical and nutritional properties. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. The Findings from these experiments are summarized as follows: 1. As the percentage of the liver was increased, outer color of experimental sausages were significantly decreased. 2. The hardness, gumminess, chewiness were significantly decreased as the amount of liver increased. 3. Sausages containing 30% pork liver had best acceptability after swallowing. 4. The flavor and taste of liver in experimental sausages were significantly increased by adding liver. In summary, sausages containing 30% pork liver had best acceptability for consumption in terms of the indices measured in this study.

• 한국축산식품학회지
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• 제36권1호
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• pp.51-60
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• 2016

This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Three OTP products were obtained by drying of fresh tomato at 60, 80 and 100℃ oven until constant weight was obtained. Total phenolic content of three kinds of OTPs ranged from 1.95 to 5.94 g/100 g. The highest amount of total phenolic compound was observed in OTP dried at 100℃. Antioxidant activity of three kinds of OTPs was measured by 1,1-diphenyl-2-pycrylhydrazyl (DPPH)-radical scavenging activity, iron chelating ability, reducing power and measurement of lipid peroxide in linoleic acid emulsion system. In all parameters, OTP at 100℃ showed the higher antioxidant activity than other temperatures (p<0.05). Based on the model study, the physicochemical properties, and antioxidant and antimicrobial activities of pork patties containing 1% OTP were measured. Redness of pork patties were increased with the addition of OTPs (p<0.05). Thiobarbituric acid reactive substances (TBARS) values of raw pork patties containing OTPs were lower than those of control (CTL) until 7 d of storage, regardless of drying temperatures (p<0.05). Peroxide values of pork patties made with OTP (1%) were lower than those of CTL until the end of storage time (p<0.05). However, no antimicrobial activities were observed among the treatments (p>0.05). Therefore, OTPs could be used as a natural antioxidant in meat products.

• 한국축산식품학회지
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• 제38권2호
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• pp.282-290
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• 2018

This research was to evaluate microbial contamination levels in meat samples at hazard analysis critical control point (HACCP)-implemented processing plants that produce beef, pork, and chicken. During a period of about a year, a total of 178 samples (76 from beef, 89 from pork, and 13 from chicken) were obtained from raw materials (21.3%) and final products (78.7%). All samples were determined for each 25 g homogenized one. Samples were analyzed to determine the total aerobic plate count (APC), coliform count (CC), and E. coli count (ECC). By month, APC levels were the highest in September and the lowest in February (p<0.001). In comparison among season, APC levels in meat samples were the highest in the summer and the lowest in winter (p<0.001). By month, the highest CC prevalence was found in August, followed by October and then July (p<0.001). By season, the highest CC was obtained in summer, followed by autumn and then spring (p<0.001). All samples were negative for ECC. There was a direct correlation between the product form and coliform presence (p<0.001). In addition, there was a positive correlation between the APC and CC (r=0.261). The APCs in analyzed samples ranged from below <$10^1CFU/g$ to <$10^7CFU/g$. In conclusion, the month and season had significant effects on microbial contamination levels at HACCP implemented processing plants. Interrelationships between (i) the product form and coliform, (ii) the APC and CC were revealed.

• 한국식품영양학회지
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• 제25권1호
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• pp.116-122
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• 2012

The objective of this study was to address the issues associated with the solubility of the pork meat oligopeptide, while maintaining its original nutritional value and improving its digestibility. The pork meat oligopeptide was used to produce an oral liquid supplement that was contained in a 200 $m{\ell}$ can. The formulation was designed to satisfy 20% of the daily recommended nutrition intake of an adult male aged between 20 and 29. Analysis of the quality characteristics showed that this formulation was highly homogenized as an oral liquid supplement with advanced solubility. In addition, based on the viscosity, pH, color value, turbidity, and brix, the product was shown to advanced processing quality with great solubility; however, there was some concern that the taste would be deteriorated due to the bitter taste of the peptide. Thus, further studies need to be performed before this formulation can be commercialized.

• 한국식품과학회지
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• 제18권2호
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• pp.149-152
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• 1986

중합인산염 종류(STP, TSPP, SAPP 및 SHMP)와 염통의 첨가가 재구성돈육 제품의 물리화학적 성질에 미치는 영향을 조사하였다. 인산염 종류간에 TBA가나 보수력에 대한 효과는 차이가 없었으나, 조리손실을 줄여주는 효과는 STP와 TSPP가 다른 인산염에 비해 높았다. 소염통을 수준별( 5%, 10% 및 15%)로 첨가한 제품과 쇠고기를 비교하여 관능검사를 한 결과, 염통첨가 수준에 관계없이 재구성돈육의 조직과 색깔이 쇠고기와유사하게 나타났고, 다즙성이나 조리감량에서는 쇠고기보다 우수한 것으로 나타났다. 소염통을 돼지 염통으로 대체하였을 때의 효과는, 염통수준별 5%. 7.5% 및 10%)조리 감량 및 지방산화도에서는 크게 차이가 없었고 육색과 다즙성은 7.5% 및 10%첨가구가 5% 첨가구보다 유의하게 개선되었다. 육색 개선도를 기계적으로 측정한 결과, 염통첨가수준에 의한 영향은 redness의 증가에 의한 효과가 주된 것으로 나타났다.