• 한국축산식품학회지
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• 제23권1호
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• pp.16-20
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• 2003

본 연구는 쑥 분말을 돼지 사료에 첨가하여 0, 1, 3%의 비율로 비육후기 30일간 급여한 후 도축하여 4$^{\circ}C$에서 7일간 저장하면서 이화학적 특성에 대한 연구를 수행하였다. 대조구에 비하여 처리구(T1, T2)에서 조지방 함량이 약간 낮은 경향이었다. pH와 TBARS는 대조구에 비하여 처리구에서 유의적으로 낮았다. 저장기간이 경과함에 따라 pH, TBARS, VBN와 보수력은 증가하는 경향을 나타내었다(p<0.05). 돈육의 주된 지방산은 oleic acid, palmitic acid, linoleic acid와 stearic acid이었다. 처리구는 대조구에 비하여 linoleic acid와 linolenic acid 함량이 높은 경향이었다.

• 사상체질의학회지
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• 제21권3호
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• pp.30-38
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• 2009

1. Objectives: According to Sasang Constitutional Medicine, human beings are classified into four constitutions. Furthermore, medication and food should be taken differently based on the constitution because Sasang Constitutional Medicine is a field where all living things are perceived from a relative viewpoint instead of a standardized one. If so, what about the animals and its meat? This paper aims to identify the characteristics of the mics consumed, sonsially targeting pork and chicken as they are some of the most frequently enjoyed ones with the perception of the animals by the Sasang Constitutional Medicine. 2. Methods: We examine the differences between pigs and chickens through the behavior and nature of them such as morphology, sound, body temperature, taste etc and support the observed differences with medical application. 3. Results: From the Sasang Constitutional Medicine's perceptive, pig is considered as Soeumche while chicken is belongs to Soyangche. Thus, pork is recommended for the SY type while chicken is preferable for the SE type. 4. Conclusions: In this paper, we are trying to suggest several categories for the evaluation of the constitution in animal, especially for pig and chicken. We hope that this is one of the framework for the understanding the animal with Sasang Constitutional Medicine's viewpoint. And also, it may useful to apply the basis what we have outlined in this paper for improving the method of raising livestock as well as the research of laboratory animals.

• 대한지역사회영양학회지
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• 제17권6호
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• pp.782-794
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• 2012

The purpose of this study was to investigate the Korea-resident foreigners's adaptability and preference to Korean foods. The survey was carried out among 144 foreigners living in Seoul, Korea (male 57, female 87; from the East 109, from the West 35). Based on the first impression of Korean food, 'spicy', 'strong taste of seasoning', 'salty' were most common. About 90 percent of the foreigners adapted to Korean food in six months. It took more time to adapt to Korean food for Western people, compared to people from the East. Factors that influenced their adaption to Korean food were shown to be 'efforts by myself' and 'from friends'. Foreigners posited positive attitude toward Korean food according to their answers like 'nutritionally great food' and 'food with interesting ways of eating'. Westerners appeared to be more satisfied with Korean food. 'Too strong seasoning taste' and 'too sweet' were pointed out for further improvements. Beef Bulgogi, (Korean) fruit, Beef Ribs, Pork Ribs, and Grilled Pork Belly in order were foreigners' favorite foods, but Soju, Korean Sausage, Sliced Rice Cake Soup, Radish Kimchi and Vegetable Side Dishes were not. Taken together, the adaptability and preference to Korean foods to foreigners were different according to the gender and cultural background. Target marketing strategy of Korean Foods should be considered for foreign customers.

• 한국수산과학회지
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• 제48권6호
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• pp.849-856
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• 2015

This study was performed to obtain basic data regarding the development of fish steak products using olive flounder and pork leg. Olive flounder and pork leg were ground separately in a chopper. The methods used for processing were as follows. Chopped olive flounder (100 g) and other ingredients (bread crumbs, 13 g; onion, 12 g; garlic, 4 g; egg wash, 18 g; salt, 0.05 g; pepper, 0.05 g) were mixed in a chopper. The mixture was molded into a steak shape ($12{\times}7cm$) and roasted in an oven at $180^{\circ}C$ for 12 min (OF). FP consisting of a mixture of olive flounder (70 g) and pork leg meat (30 g) and OP consisting of pork leg meat alone (100 g) were processed according to the same procedure as described for OF. Various factors (viable bacterial count, chemical composition, pH, salinity, hardness value, color value, total amino acid content, free amino acid content, fatty acid composition, mineral content) were measured, and sensory evaluation was conducted. Based on the results of the sensory evaluation and hardness value, OP was deemed to be the most desirable, followed in order by FP and OF. There was a slight but significant difference between OP and FP.

• 한국축산식품학회지
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• 제35권4호
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• pp.515-523
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• 2015

The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.

• 한국식품과학회지
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• 제43권5호
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• pp.525-531
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• 2011

본 연구에서는 식육의 중금속 기준규격 설정을 위하여 다소비 식품인 소, 돼지, 닭, 오리, 햄 및 소시지에 대하여 중금속 함량을 조사하였다. 국내 유통 중 식육 및 식육 가공품 총 466건을 2008년 5월부터 11월까지 구입하고 납, 카드뮴, 비소 및 수은의 함량을 분석하였다. 시료의 분해를 위해 관련 전처리 방법을 비교하여 검증된 중금속 분석법을 찾고자 하였으며, 이를 근거로 소, 돼지, 닭, 오리, 햄 및 소시지 6종류의 시료에 대하여 납, 카드뮴, 비소 및 수은을 모니터링하고 안전성 평가를 위해, 수집된 자료와 식이섭취량으로 JECFA의 주간잠정섭취허용량와 비교 분석하고자 하였다. 전처리법으로 비교한 습식 분해법과 마이크로웨이브법은 회수율이 모두 80% 이상이며 재현성(RSD)은 10% 미만으로 나타났으나 전처리 시간과 조작의 편리성에서 마이크로웨이브법이 나은 것으로 판단되었다. 따라서 납, 카드뮴, 비소의 경우 산 혼합액을 사용한 마이크로웨이브법으로 시료를 전처리하여 ICP-MS로 분석하였고, 수은은 수은분석기를 사용하여 직접 분석하였다. 전반적으로 낮게 검출된 원소는 카드뮴과 수은이었으며, 납과 비소는 상대적으로 높게 나타났다. 납의 경우 평균함량이 식육은 0.006-0.010 mg/kg이었고, 식육가공품은 0.005-0.009 mg/kg이었다. 카드뮴의 경우 평균함량이 식육은 0.000-0.001 mg/kg이었고, 식육가공품은 0.001-0.002 mg/kg이었다. 비소의 경우 평균함량이 식육은 0.004-0.021 mg/kg이었고, 식육가공품은 0.014-0.018 mg/kg이었다. 그리고 수은 함량은 식육에서 0.710-0.902 ${\mu}g/kg$이었고, 식육가공품은 1.052-1.141 ${\mu}g/kg$이었다. 안전성 평가를 위해 본 연구에서 측정된 모니터링 자료를 이용하여 JECFA(Joint FAO/WHO Expert Committee on Food Additives)의 주간잠정섭취허용량(Provisional Tolerable Weekly Intake, PTWI)와 비교하여 노출량을 평가한 결과, 본 사업에서 검출된 중금속 함량은 비교적 안전한 수준으로 확인할 수 있었다.

• 한국축산식품학회지
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• 제44권4호
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• pp.934-950
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• 2024

This study addresses the prevalent issue of meat species authentication and adulteration through a chemometrics-based approach, crucial for upholding public health and ensuring a fair marketplace. Volatile compounds were extracted and analyzed using headspace-solid-phase-microextraction-gas chromatography-mass spectrometry. Adulterated meat samples were effectively identified through principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Through variable importance in projection scores and a Random Forest test, 11 key compounds, including nonanal, octanal, hexadecanal, benzaldehyde, 1-octanol, hexanoic acid, heptanoic acid, octanoic acid, and 2-acetylpyrrole for beef, and hexanal and 1-octen-3-ol for pork, were robustly identified as biomarkers. These compounds exhibited a discernible trend in adulterated samples based on adulteration ratios, evident in a heatmap. Notably, lipid degradation compounds strongly influenced meat discrimination. PCA and PLS-DA yielded significant sample separation, with the first two components capturing 80% and 72.1% of total variance, respectively. This technique could be a reliable method for detecting meat adulteration in cooked meat.

• Journal of Microbiology and Biotechnology
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• 제25권9호
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• pp.1460-1466
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• 2015

In this study, the prevalence of Shiga toxin-producing Escherichia coli (STEC) was investigated among raw meat or meat products from slaughterhouses and retail markets in South Korea, and their potential for antibiotic resistance and virulence was further analyzed. A total of 912 raw meats, including beef, pork, and chicken, were collected from 2008 to 2009. E. coli strains were frequently isolated in chicken meats (176/233, 75.9%), beef (102/217, 42.3%), and pork (109/235, 39.2%). Putative STEC isolates were further categorized, based on the presence or absence of the Shiga toxin (stx) genes, followed by standard O-serotyping. Polymerase chain reaction assays were used to detect the previously defined virulence genes in STEC, including Shiga toxins 1 and Shiga toxin 2 (stx1 and 2), enterohemolysin (ehxA), intimin (eaeA), STEC autoagglutination adhesion (saa), and subtilase cytotoxin (subAB). All carried both stx1 and eae genes, but none of them had the stx2, saa, or subAB genes. Six (50.0%) STEC isolates possessed the ehxA gene, which is known to be encoded by the 60-megadalton virulence plasmid. Our antibiogram profiling demonstrated that some STEC strains, particularly pork and chicken isolates, displayed a multiple drug-resistance phenotype. RPLA analysis revealed that all the stx1-positive STEC isolates produced Stx1 only at the undetectable level. Altogether, these results imply that the locus of enterocyte and effacement (LEE)-positive strains STEC are predominant among raw meats or meat products from slaughterhouses or retail markets in Korea.

• 한국축산식품학회지
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• 제38권3호
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• pp.593-605
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• 2018

The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporation of SP was found optimum and selected for further storage studies with control under aerobic and modified atmosphere packaging at refrigeration temperature ($4{\pm}1^{\circ}C$) for 42 days for assessing its antioxidant and antimicrobial efficiency. During entire storage period, indicators of lipid oxidative parameters such as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, treated product showed a significantly (p<0.05) lower value than control. A significantly lower (p<0.05) microbial count in treated patties than control was noted during entire storage. The sensory attributes are better retained in treated product as compared to control and even on $42^{nd}$ day, overall acceptability of treated patties was found to fall in moderately acceptable category (5.95 in aerobic packets and 5.91 in modified atmosphere packets). Therefore SP has potential to enhance antioxidant and antimicrobial properties of pork patties during storage.

• 한국식품과학회지
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• 제37권5호
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• pp.850-855
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• 2005

본 연구는 냉장돈육에서의 식중독 원인균이면서 냉장온도에서 성장이 가능한 병원성균인 L. monocytogenes에 대한 적절한 위생관리를 제시하기 위하여 포장돈육 작업장 원료돈육에서 분리된 야생균주 L. monocytogenes 이용하여 돈육포장공정 및 유통조건에서의 L. mnocytogenes에 대한 성장예측모델을 제시하고자 실시하였다. 성장실험은 온도 5, 10, 15, $20^{\circ}C$ 시간은 0, 1, 2, 3, 18, 48, 120시간에서 실시하였으며, 이를 바탕으로 온도별 Gompertz value인 A, C, B, M의 값과 Growth kinetic인 exponential growth rate(EGR), generation time(GT), lag phase duration(LPD), maximum population density(MPD)를 산출하였다. GT, LPD는 온도가 상승할수록 그 값이 점점 낮아지는 경향을 나타났으며, EGR의 경우는 반대로 온도가 높아질수록 점점 높아지는 경향을 나타냈다. Gompertz value중 B와 M 값을 이용하여 온도를 주요 control factor로 선정한 반응표면분석(Response surface analysis)을 실시하여 온도에 따른 다항식을 산출하였고 이 식을 Gompertz 식에 적용하여 온도와 시간에 따른 냉장돈육에서의 L. monocytogenes에 대한 성장정도를 예측할 수 있는 성장예측모델을 제시하였다. 개발된 성장예측모델에 대한 검증은 GT, LPD, EGR에 대한 실험값과 예측값의 비교를 통하여 실시하였으며, 그 결과 GT, LPD, EGR 모두 통계적으로 유의하게 나타났다(p<0.01). 따라서 이 모델은 risk assessment 중 exposure assessment를 위한 성장예측모델로 충분히 이용가능 한 것으로 보이며, 추후 냉장돈육 위성관리기준에 대한 과학적 근거자료로 활용될 수 있을 것으로 보인다.