• Asian-Australasian Journal of Animal Sciences
• /
• 제12권2호
• /
• pp.233-243
• /
• 1999

Food safety or sanitation are terms broadly applicable to procedures designed to ensure that food quality is high and free of factors which may adversely affect human health. These factors include zoonotic diseases and acute and chronic effects of ingesting natural and human-made xenobiotics. Use of drugs in animal production for the treatment and control of animal diseases, to promote growth rate, and to improve feed conversion efficiency has expanded year by year, thus increasing the possibilities for occurrences in animal products of residues harmful to humans. Governmental agencies have made efforts to control or prevent residue problems. The Korean Food and Drug Administration (KFDA) is charged with the responsibility of establishing tolerances for veterinary drugs, pesticides, and mycotoxins and other non-pharmaceutical substances. The Department of Veterinary Service is responsible for establishing guidelines regarding withdrawal times of drugs, approval of drugs, their uses, and sanitation enforcement of livestock products. The authors describe the toxicological basis for the establishment of tolerance levels for xenobiotics and the pharmacokinetic basis for establishing withdrawal time for veterinary drugs. The regulatory tolerance levels of chemicals in pork and swine feed, Korean regulations on the use of feed additives, rapid residue test methods, the National Residue Program, and the Food Animal Residue Avoidance Databank are discussed. Rapid EIA methods that are under development for the screening of live animals are described These methods predict tissue residues from an examination of blood samples taken from pigs before they are slaughtered.

• 한국식품조리과학회지
• /
• 제14권4호
• /
• pp.358-366
• /
• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Various Bulkogis were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Bulkogis(Broiled Sliced Meat with Sauce) for cook/chill system have been developed. 2. The microbial quality of Various Bulkogis during 10 days chilled storage was very good. And in this experiment, the stability of storage of standard recipes of Various Bulkogis at cook/chill system was proved for 10 days. 3. All of the items of sensory evaluation of Bulkogis has no significance between the first day and the third day of storage, except the color of Pork Bulkogi (P<0.05).

• 한국축산식품학회지
• /
• 제35권4호
• /
• pp.473-478
• /
• 2015

The aim of this study was to screen and In vitro characterize the properties of bacteriocin produced by lactic acid bacteria isolated from Vietnamese fermented pork (Nem chua). One hundred and fifty LAB were isolated from ten samples of Nem chua and screened for bacteriocin-producing lactic acid bacteria. Antimicrobial activity of bacteriocin was carried out by spot on lawn method against both gram positive and gram negative bacteria. One isolate, assigned as KL-1, produced bacteriocin and showed inhibitory activity against Lactobacillus sakei, Leuconostoc mesenteroides and Enterococcus faecalis. To characterize the bacteriocin-producing strain, optimum temperature, incubation period for maximum bacteriocin production and identification of bacteriocin-producing strain were determined. It was found that the optimum cultivation temperature of the strain to produce the maximum bacteriocin activity (12,800 AU/mL) was obtained at 30℃. Meanwhile, bacteriocin production at 6,400 AU/mL was found when culturing the strain at 37℃ and 42℃. The isolate KL-1 was identified as L. plantarum. Antimicrobial activity of cell-free supernatant was completely inhibited by proteolytic enzyme of trypsin, alpha-chymotrypsin and proteinase K. Bacteriocin activity was stable at high temperature up to 100℃ for 10 min and at 4℃ storage for 2 d. However, the longer heating at 100℃ and 4℃ storage, its activity was reduced.

• 산경연구논집
• /
• 제5권2호
• /
• pp.29-35
• /
• 2014

Purpose - The study aimed to evaluate the market opportunities and constraints confronting resource-poor pig farmers in South Africa. Research design, data, and methodology - Information was collected from 292 households in three municipalities through interviews with key informants. The data collected included socio-economic characteristics, major market channels, prices for different pig classes, average weight of the pigs on sale, number of pigs sold annually, and preferred meat quality attributes. Results - In Ngqushwa, 96% of respondents sold pigs as compared to Elundini (81%) and Ntabankulu (65%). Less resource-poor households and those with market-oriented production had large herdsizes (P < 0.05) when compared to more resource-poor farmers. The probability of selling pigs was high for the backyard production system and educated farmers. For all farmers, opportunities included high pork demand, good prices, employment creation, and a niche market for organically produced indigenous pork. Constraints include disease, feed shortages for large herds, distances to formal markets, lack of training, and drugs. Conclusions - Constraints outnumbered opportunities for the resource-poor pig farmers.

• 한국조리학회지
• /
• 제8권1호
• /
• pp.95-105
• /
• 2002

This study was conducted to present the fundamental data on physicochemical properties of chicken foot collagen by the comparison with those from pork skin, which is present used in the factories as evaluate the usability of chicken foot in the industries of collagen production. Moisture content of chicken foot skin (CFS) was higher than that of pork skin (PS), and crude protein content was higher in PS. Content of other compositions was not different in both samples. At the evaluation of the soaking processing, effective time lapsed for soaking the skin in acid solution (acetic acid of 0.1 M) was about 12 hr for efficient extract ion of collagen, when tested by the changes of pH of the soaking solution and the increase of the weight of skins. L-Hydroxyproline of PS was slightly higher than that of CFS. Collagens were loaded in a SDS-PAGE and compared. Separated pattern of collagen of CFS was very similar to that of PS. Major collagen of CFS might be clarified as type I collagen.

• Asian-Australasian Journal of Animal Sciences
• /
• 제22권10호
• /
• pp.1407-1413
• /
• 2009

An experiment was conducted to investigate the effects of dietary supplementation of feather meal (FM) on the performance of pigs and taurine content in pork. A total of 135 cross-bred (L${\times}$Y${\times}$D) pigs, weighing an average 46 kg, were assigned to five dietary treatments; Control, 3% FM supplemented diet (3% FM), 3% FM and 10 ppm pyridoxin supplemented diet (3% FMpyridoxin), 6% FM supplemented diet (6% FM) and 6% FM and 10 ppm pyridoxine supplemented diet (6% FM-pyridoxin). Each treatment had 3 replications of 9 pigs (4 gilts and 5 barrows) each. Pigs were fed for 11 weeks under a phase feeding program which consisted of grower (0-3 week), grow-finisher (4-8 week) and finisher (9-11 week) periods. During the whole feeding period, ADG and ADFI of pigs fed FM treatments tended to increase in general compared to the control. Feed conversion ratio (feed/gain) of the control was significantly (p<0.05) lower than FM treatments. Taurine content of the control was highest in heart muscle (1,393.8 ppm) followed by liver (647.3 ppm), tenderloin (601.2 ppm), ham (462.4 ppm) and loin (375.8 ppm). Taurine contents of heart, tenderloin, ham and loin were significantly (p<0.05) increased by FM treatments. Taurine content was highest in the 6% FM-pyridoxin treatment. Taurine content of heart, tenderloin, ham and loin on 6% FM-pyridoxin supplementation were increased by 91%, 23%, 27% and 29%, respectively, compared with the control. Sensory tests of the pork showed that there was no consistent response among the treatments. In conclusion, supplementation of FM and pyridoxin to a pig diet can increase taurine content of the pork.

• Asian-Australasian Journal of Animal Sciences
• /
• 제22권5호
• /
• pp.706-711
• /
• 2009

This study was carried out to compare the growth performance and quality properties of pork from finishing pigs fed different levels of betaine. A total 120 female pigs (Landrace${\times}$Yorkshire${\times}$Duroc) were fed either a control commercial diet or the control diet supplemented with 2, 4 and 6% betaine for 31 days. The average daily feed intake (ADFI) of the 2% diet was lower than of the other treatment groups. The average daily gain (ADG) for pigs fed betaine diets was significantly higher (p<0.05) compared with nonsupplemented diets. Feed conversion ratio (FCR) of pigs fed betaine diets was significantly lower (p<0.05) compared with nonsupplemented diets. pH of loin and ham samples were not significantly different between dietary groups, whereas CIE a* (redness) of pork loin was increased by dietary betaine. Also, the shear force value of loin was significantly higher (p<0.05) in pigs given dietary betaine compared with non-supplemented diets, but no significant differences were found in cooking loss by the loin among diets with different levels of betaine (p>0.05). Dietary supplementation with betaine decreased total cholesterol concentrations in blood, and increased saturated fatty acid and decreased unsaturated fatty acid levels in muscle. Pigs supplemented with betaine had increased betaine concentrations in the loin muscle. It was concluded that dietary betaine supplementation of finishing pigs can improve growth performance and reduce blood cholesterol concentrations. It was also concluded that dietary betaine produced detectable betaine concentrations in the lion muscle.

• Asian-Australasian Journal of Animal Sciences
• /
• 제6권3호
• /
• pp.417-422
• /
• 1993

This study was designed to determine the changes of ATP-related compounds, especially the concentration of IMP, and compares the relationship between IMP and flavor of pork loin chops during storage as three different storage temperatures (include $4^{\circ}C$ CF and PF). Pork loin chops were kept under $4^{\circ}C$ $-1.5{\pm}0.5^{\circ}C$ (control freezing storage) and $-3{\pm}0.5^{\circ}C$ (partially freezing storage). The changes of TBA values, ATP-related compounds, pH values, in CF stored samples were higher than PF stored samples, but it had lower TBA values than $4^{\circ}C$ storage. The IMP concentration reached their peak after 2 days in $4^{\circ}C$, 5 days in CF and 7 days in PF storage, and the ATP, ADP, AMP contents of the loin chops showed minimum, respectively. Flavor of meat sensory score for $4^{\circ}C$ stored samples were more intense (p<0.05) than CF and PF samples on day 2 of storage. However, after storage for 5 days, flavor scores for CF samples were more intense (p<0.05) than $4^{\circ}C$ and PF samples. Flavor scores for PF samples were more intense (p<0.05) than $4^{\circ}C$ and CF on day 7 of storage. As the meat with the peak of IMP contents was most preferred, it was considered that the content of IMP was related to the flavor of meat and that CF, PF had influence on the IMP content.

• Asian-Australasian Journal of Animal Sciences
• /
• 제29권6호
• /
• pp.865-871
• /
• 2016

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola oil (CA) and 20% flaxseed oil (FL). The pH value of the CA was significantly higher than the others (p<0.05). The highest water holding capacity was also presented for CA; in other words, CA demonstrated a significantly lower water loss value among the treatments (p<0.05). CA had the highest lightness value (p<0.05). However, FL showed the highest yellowness value (p<0.05) because of its own high-density yellow color. The texture profile of the treatments manufactured with vegetable oils showed higher values than for the CON (p<0.05); furthermore, CA had the highest texture profile values (p<0.05) among the treatments. The replacement of pork back fat with canola and flaxseed oils in sausages significantly increased the omega-3 fatty acid content (p<0.05) over 15 to 86 times, respectively. All emulsion sausages containing vegetable oil exhibited significantly lower values for saturated fatty acid content and the omega-6 to omega-3 ratios compared to CON (p<0.05). The results show that using canola or flaxseed oils as a pork fat replacer has a high potential to produce healthier products, and notably, the use of canola oil produced characteristics of great emulsion stability and sensory quality.

• 한국축산식품학회지
• /
• 제35권4호
• /
• pp.502-506
• /
• 2015

The aim of this study was to investigate the antimicrobial resistance profiles of and the enterotoxin gene distribution in 4 strains of Staphylococcus aureus (S10-2, S10-3, S12-2, and S13-2) isolated from 90 bulgogi samples. The S. aureus enterotoxin H gene (seh) was found in all the strains, while the S. aureus enterotoxin A gene (sea) was found only in 3 of the 4 strains. The S10-2 strain expressed a combination of enterotoxin genes - seg, seh, sei, sej, selm, and seln. The strains S10-2 and S13-2 were resistant to ampicillin and penicillin G, and all the isolated strains were resistant to tetracycline. The S10-2 strain was the only mecA-positive strain; it was also resistant to β-lactam antibiotics. Thus, genes encoding enterotoxin as well as those conferring antibiotic resistance were identified in the S. aureus strains isolated from pork bulgogi. These results represents the potential occurrence of MRSA in pork bulgogi, and the need for a monitoring system for pork bulgogi in order to prevent an outbreak of staphylococcal food poisoning.