• The Korean Journal of Food And Nutrition
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• v.34 no.4
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• pp.347-355
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• 2021

This study evaluated the quality and antioxidant activities of pork patties after adding Cirsium nipponicum powder in a ratio of 0%, 1%, 2%, 3%, and 4%, and the potential of Cirsium nipponicum as a functional food. The moisture content increased with an increase in the Cirsium nipponicum powder content while the pH, cooking loss rate, diameter loss rate decreased. The L and b values decreased with increase in the Cirsium nipponicum powder content while the a value increased; this trend was observed before and after heating the patties. The hardness, chewiness, and gumminess increased with increase in the Cirsium nipponicum powder content. Consumer acceptability test revealed that the 2% Cirsium nipponicum powder group had a higher score than the other groups in respect to color, flavor, taste, texture, and overall acceptance. Notably, as the Cirsium nipponicum powder content increased, there was an increase in the antioxidant activities; increased total pheonlic, flavonoid, DPPH radical scavenging activity and ABTS radical scavenging activity. Based on the present study results, adding 2% of Cirsium nipponicum powder into pork patties achieved the best functionality and sensory qualities.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.242-253
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• 2017

This study was performed to evaluate antioxidant activity of tomato powder extracted by various concentrations of ethanol (0, 25, 50, 75, 100%) and to evaluate the physicochemical properties and antioxidant activities of pork patties with ethanol extracted tomato (EET) powder. No differences in the contents of total of individual phenolic compounds including gallic acid and catechin, were observed among the treatments (p>0.05). Among the various concentrations, 50% and 75% EET powder showed the highest free radical scavenging and iron chelating activities (p<0.05). Lipid peroxidation was retarded in linoleic acid emulsion with the addition of 50% and 75% EET powder (0.1%). Based on the model study, five pork patties were actually manufactured; control patty, reference patty with 0.01% of butylated hydroxytoluene, patty with 1% of water extracted tomato (WET), and patties with 0.5 and 1.0% of EET. Addition of 1% WET and EET decreased pH value, and increased redness values of pork patties, as compared to the control (p<0.05). Pork patties with WET (1.0%) and EET (0.5% and 1.0%) had lower 2-thiobarbituric acid reactive substances values compared with control patties after 7 d of storage (p<0.05). Pork patties containing EET powder showed lower total bacterial and Enterobacteriaceae counts than control patties (p<0.05). In conclusion, WET and EET (50%) could be used as a natural antioxidant and antimicrobial agent in meat products.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.476-486
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• 2016

This study investigated the effect of the powder produced by ball-milling the outer layer of annatto (Bixa orellana L.) seeds on the physicochemical properties as well as the antioxidant and antimicrobial activities of pork patties over 14 d of refrigerated storage (4±1℃). Five pork patty treatments were produced containing three different concentrations of annatto seeds, 0.1, 0.25 and 0.5% (ANT0.1, ANT0.25, ANT0.5), 0.1% ascorbic acid (AA0.1), and a control (CTL). Based on the results, annatto seed powder appeared to show antioxidant activity. The Hunter color values of pork patties were affected by the addition of annatto seed powder, which increased the redness and yellowness values, but decreased the lightness of the patties (p<0.05). To evaluate the antioxidative effects of annatto on pork patties, thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) were analyzed over 14 d of refrigerated storage. Treatments containing annatto seed showed lower TBARS and POV than control (CTL) samples (p<0.05). The volatile basic nitrogen (VBN) of the pork patties containing annatto seeds were lower than that of CTL at the end of storage (p<0.05). Although no differences in total bacterial counts were observed between control and treated patties, those containing annatto seeds had lower microbial counts for Enterobacteriacease than CTL or AA 0.1%. Therefore, annatto seed powder might be a good source of natural antioxidants for the production of meat products.

• Food Science of Animal Resources
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• v.36 no.1
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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.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.416-420
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• 2009

A formula diet based on pork meat oligopeptides(pork meat protein hydrolysates) was designed for experimental hepatitic rats. The rats were given D-galactosamine for 6 days. During this period, the rats were provided with a 12% casein diet or the formula diet which was low in aromatic amino acids and rich in branched chain amino acids. The formula diet was prepared using pork meat oligopeptides as the principal nitrogen source. The hepatitic rats given the formula diet had lower plasma GOT and GPT concentrations. Additionally, the fischer ratio of the plasma was significantly lower in those rats. However, there was no significant difference in the plasma insulin-like growth factor-I concentration before and after acid-ethanol extraction among groups. These results suggest that the formula diet was better for the animals than the casein diet. Furthermore, these findings suggest that pork meat oligopeptides are an excellent material for preparation of formula diets for patients suffering from hepatitis.

• Journal of the FoodService Safety
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• v.3 no.2
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• pp.49-58
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• 2022

The objectives of this study were to investigate the behavior characteristics of pathogenic E. coli, Salmonella Typhimurium, Campylobacter jejuni, and Listeria monocytogenes in various kinds of meat (beef, chicken, and pork) and to compare their risk using FDA-iRISK. The growth of S. Typhimurium in chicken and pathogenic E. coli in pork and beef was well supported and posed a high risk. A similar trend was observed in the risk comparison results using the iRISK. When comparing total disability adjusted life years (DALY) per year based on the kinds of meat, chicken was the highest (88.2), followed by pork (58.5) and beef for "yukhoe" (18.8). When comparing scenarios grouped by bacteria, The highest total DALYs per year was observed with pathogenic E. coli (121), followed by S. Typhimurium (44.8) and L. monocytogenes (1.67E-³). These results indicate that the risk of combining meat and foodborne pathogens varies under the same distribution environment. Thus, strict management and supervision are required to store and deliver raw meat to prevent cross-contamination among the raw meats at the processing plant and retail market.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.108-113
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• 2015

The purpose of this study was to develop predictive models for the growth of Listeria monocytogenes in pork Bulgogi at various storage temperatures. A two-strain mixture of L. monocytogenes (ATCC 15313 and isolated from pork Bulgogi) was inoculated on pork Bulgogi at 3 Log CFU/g. L. monocytogenes strains were enumerated using general plating method on Listeria selective medium. The inoculated samples were stored at 5, 15, and $25^{\circ}C$ for primary models. Primary models were developed using the Baranyi model equations, and the maximum specific growth rate was shown to be dependent on storage temperature. A secondary model of growth rate as a function of storage temperature was also developed. As the storage temperature increased, the lag time (LT) values decreased dramatically and the specific growth rate of L. monocytogenes increased. The mathematically predicted growth parameters were evaluated based on the modified bias factor ($B_f$), accuracy factor ($A_f$), root mean square error (RMSE), coefficient of determination ($R^2$), and relative errors (RE). These values indicated that the developed models were reliably able to predict the growth of L. monocytogenes in pork Bulgogi. Hence, the predictive models may be used to assess microbiological hygiene in the meat supply chain as a function of storage temperature.

• Korean Journal of Organic Agriculture
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• v.30 no.2
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• pp.291-302
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• 2022

Food safety is a fundamental requirement for consumers. Therefore, this study was aimed to determine the freshness of pork fillets based on freshness index (Ki value) analysis during storage. This study obtained a total of 24 pork fillets. This study was divided into 4℃ and -20℃ temperatures. Again, each temperature was divided into 4 different groups based on storage durations (15d). Each group was obtained in triplicate. The level of malondialdehyde (MDA) value was significantly increased at 4℃ than the -20℃ storage with the duration of storage days. The levels of inosine-5'-phosphate (IMP) in pork fillets were significantly decreased at 4℃ and -20℃. Hypoxanthine (Hx) levels were significantly increased at 15 days than those at 0 days during storage at both temperatures (4℃ and -20℃). Subsequent freezing increased more inosine levels at -20℃ than storage at 4℃. The Ki values were increased during storage days at both temperatures, although after 15d storage, its values at 4℃ were significantly higher than those at -20℃. These results demonstrated that storage period and temperature might affect the freshness of pork fillets via lipid oxidation and nucleotide degradation. This study suggested that the Ki value will be the crucial indicator of measurement of freshness of stored pork fillets.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.985-990
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• 2009

Response surface methodology (RSM) was applied to determine the optimum drying conditions for pork jerky. The physicochemical properties of pork jerky, such as final moisture content, water activity (Aw), pH, and shear force were investigated. In addition, sensory characteristics of pork jerky were evaluated and were used as a parameter for determining the optimum condition. Pork jerky samples were dried at different temperatures between 40 to $80^{\circ}C$ for the time ranged from 0 to 10 hr. The predicted values for moisture content, Aw, and shear force of dried pork samples were in good agreement with the experimental values with correlation coefficients ($R^2$) of 0.95, 0.96, and 0.97, respectively. Both drying temperature and time significantly (p<0.01) affected moisture content, Aw, pH, and shear force and their interactions were also significant at p<0.01 except for Aw. RSM showed the optimum drying conditions for pork jerky, based on moisture content, shear force, and sensory evaluation to be oC$65-70^{\circ}C$ for 7-8 hr.

• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.361-374
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• 2006

This study was conducted to evaluate the effect of fermented food waste (FFW) supplementation on growth, nutrient digestibility and pork quality of growing pigs. A total of 48 crossbred pigs were assigned to four treatments in a randomized complete block (RCB) design. Treatments were 1) Control (basal), 2) FFW 2% (basal+2%FFW), 3) FFW 4% (basal+4%FFW) and 4) FFW 6% (basal+6%FFW). Diets were formulated based on corn-soybean meal and the FFW products were provided to weaning, growing and finishing periods. During the whole experimental period, FFW treatment groups showed similar ADG, ADFI and G:F ratios (P>.10) compared to control group. However, In the finishing period, pigs fed 6% FFW tended to be lower ADG than other dietary treatments (P=0.13) resulting in lower final weight. All pigs showed inconsistent blood urea nitrogen (BUN) concentrations pattern. In metabolic trial, nutrient digestibility was not affected by the supplementation of FFW. The pork quality was affected by the supplementation of FFW based upon pork pH, lipid peroxidation (TBARS) and meat color analysis. These results suggested that utilization of fermented food waste to growing pig's diet reduce production cost without any detrimental effect on pork quality when it was provided at low level.