• Korean Journal of Microbiology
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• v.43 no.3
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• pp.186-192
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• 2007

This study was conducted to survey the hygienic status of chicken meats on the microbial levels, which were collected from poultry processing plants located in the local provinces in nationwide including the JeJu island (n=15) in 1997. In particular, Salmonella spp., Campylobacter jejuni, and Listeria monocytogenes, which were retarded as one of the most important entero-pathogens relating to food home illness from poultry, were investigated on their isolation frequency including the other pathogens related on the food-borne illness. A total of 115 processed chickens were submitted on the present study. In general, the bacterial contamination frequency showed more or less lower $(10{\sim}100 cells)$ than those of sold on the retail and super markets and department stores because of lacking of cross-contamination incidences, depending on the total cells, Coliforms and Staphylococcal cells count. While, Salmonella species, Campylobacter jejuni, Listeria monocytogenes, and coagulase positive Staphylococcus aureus isolation frequency of chicken meats from slaughter houses were 58.3%, 37.4%, 43.5%, and 30.4%, in order. But the present microbial isolation data were a little lower levels than those of sold on the retail and super markets and famous department stores in Seoul and GyeongGi province at the same period. It seemed that the cross-contamination problems (including the human, environmental and instrumental factors) during the marketing stage (after the last processing procedure; rinsing step) had the major roles on the increasing of the microbial contamination frequency on the chicken meats after the slaughter houses.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.171-175
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• 1981

Hand deboned and mechanically deboned chicken meat were produced from domestic broilers and spent layers. Meat yield, chemical composition, functional characteristics, storage stability and microbiogical properties were investigated. The results obtained were as follows: 1. 35% of carcass freight was recovered primarily as hand deboned chicken meat (HDM) and 45% secondarily as mechanically deboned chicken meat(MDM), total meat yield reaching 80% of carcass weight. 2. Moisture, protein, fat. ash and calcium content of MDM were 65, 12, 20, 1.7 and $0.2{\sim}0.4%$, respectively MDM was higher than HDM in fat, ash and calcium, but significantly lower in moisture and protein Total pigment content of MDM was 2.5 times higher than that of HDM, such high content being attributed to the increased inclusion of hemoglobin during the mechanical masceration of carcass in the deboning process. 3. The emulsifying capacity (ES) of MDM per g meat was only 70% that of HDM, but when ES was expressed on unit g of protein basis MDM showed even higher ES than HDM primarily due to the higher proportion of salt soluble protein fraction of MDM. 4. Since the TBA value of MDM increased rapidly after 4 weeks of frozen storage at $-20^{\circ}C$, the maximum possible storage period of MDM is estimated to be about 4 weeks. 5. Total microbial counts of MDM was approximately $1.8{\times}10\;cells/g$ showing no great difference from HDM or red meat.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1059-1066
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• 2005

The objective of this study was to investigate the physico-chemical characteristics of chicken breast surimi processed by four times washing (C) and adjustment to pH 3.0 (T1) and pH 11.0 (T2). Water, crude protein, myofibrillar protein and yield of the treatment C were lower compared to other two treatments. Crude fat of T2 was higher than other two treatments. pH, WHC, breaking force and deformation were not different among the treatments. Shear force of T2 was the highest, followed by T1 and C. L* of T2 and a* of T1 were lower than other two treatments. b* of C was the highest, while T2 was the lowest. Brittleness and hardness in textural properties were not different among the treatments. Cohesiveness of T1 was the lowest among three treatments. Springiness and chewiness of T1 and T2 were higher than those of treatment C, respectively. Gumminess of T2 were higher compared to C and T1. Appearance and flavor in sensory evaluation were the highest in T1 and the lowest in C among three treatments. Color, aroma, juiciness, tenderness and overall acceptability were not different among the treatments. In conclusion, physico-chemical quality of chicken breast surimi was the highest in T2 among three treatments.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.9
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• pp.1249-1255
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• 2011

This study examined the effect of CLA, flaxseed oil and fish oil and their combination forms on crude fat of liver and fatty acid profiles of liver, breast and thigh meat in broiler chicks. A total of 72, 1-day-old Cobb broilers were assigned to 6 groups, and fed an experimental diet supplemented with 5 different fat sources; conjugated linoleic acid (2% CLA), flaxseed oil (2% FXO), fish oil (2% FHO), CLA and flaxseed oil combination (1:1; 2% CXO), and CLA and fish oil combination (1:1; 2% CHO). Eight birds per treatment were processed, and liver, breast and thigh samples were investigated at 21 d of age. As a result of this study, most fatty acids of liver, breast and thigh meat were influenced by fat sources supplemented in the diet (p<0.05). CLA addition resulted in an increase of crude fat and saturated fatty acid (SFA) content but a concomitant decrease in n-3 to n-6 fatty acid ratio was observed in liver (p<0.05). Moreover, the same trends of SFA and n-3 to n-6 fatty acid ratio were also observed in breast and thigh meats of birds fed CLA alone. In the CXO-fed group or CHO-fed group, n-3 and n-3 to n-6 fatty acid ratio in both breast and thigh meat increased compared with CLA group, while SFA content decreased (p<0.05). FHO fed-groups had the lowest proportion of n-6 fatty acid in both breast and thigh meats compared to other fat source treatments (p<0.05). In conclusion, the increased levels of crude fat and SFA in liver and meats obtained by feeding CLA could be reduced by its combination with FXO or FHO. In addition, the combination of CLA and FXO or FHO fed to broiler chicks could increase the n-3 to n-6 fatty acid ratio of their meat along with the deposition of CLA.

• Journal of Nutrition and Health
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• v.45 no.6
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• pp.588-599
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• 2012

There is a limitation to estimate vitamin $B_{12}$ intake due to the lack of data on vitamin $B_{12}$ content of Korean commercial foods. In this study, vitamin $B_{12}$ content was determined in favorite Korean restaurant foods, convenient or instant foods, fast foods and bakery products through a modified microbioassay using Lactobacillus delbrueckii ATCC 7830. Bulgogi and seafood & green pepper griddle had high vitamin $B_{12}$ content, 3.50 and $2.96{\mu}g$/100 g, respectively. Pork suyook, pork griddle and pollack griddle had 0.48, 0.31 and $0.32{\mu}g$/100 g of vitamin $B_{12}$, respectively. In stew, soft-tofu stew with seafood and doenjang stew with seafood had relatively high vitamin $B_{12}$ content, 1.93 and $1.44{\mu}g$/100 g, respectively. Bibimbap and 4 different types of rice porridge, beef & mushroom, chicken & ginseng, seafood or abalone, had 0.36, 0.08, 0.09, 1.64 and $0.13{\mu}g$/100 g of vitamin $B_{12}$, respectively. One serving of haejanggguk, yookejang, chuotang and galbitang had 5.97, 2.04, 2.63 and $1.91{\mu}g$ of vitamin $B_{12}$, respectively. One serving of samgetang and sulongtang had $2.89{\mu}g$ and $6.64{\mu}g$ of vitamin $B_{12}$. In noodles, one serving of cram noodle soup, bibim-nangmyeon, and mul-nangmyeon had 18.8, 1.21 and $0.38{\mu}g$ of vitamin $B_{12}$, respectively. One regular gimbap and one triangle gimbap contained 1.09-2.53 and $0.54-1.11{\mu}g$ of vitamin $B_{12}$, respectively. One cheese-burger, chicken-burger and bulgogi-burger had 0.76, 0.62 and $0.54{\mu}g$ of vitamin $B_{12}$, respectively. A plain bagel and a waffle contained 0.13 and $0.17{\mu}g$/100 g of vitamin $B_{12}$, respectively. Ready-made tomato sauce or cream sauce for spaghetti in a retort pouch contained only a trace of vitamin $B_{12}$. In conclusion, these results should contribute to improving the present food vitamin $B_{12}$ content database, most of which were cited from foreign data, thereby it could be helpful to estimate the vitamin $B_{12}$ intake of Koreans more accurately than before. It will also provide new information for dietary education related to vitamin $B_{12}$ and health.

• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.351-367
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• 1991

This research was attempted to investigate the correlation between food habits as well as preferences and health conditions of middle-aged people. 380 people living in Dae-gu, kimch$\breve{o}$n and k$\breve{u}$mr$\breve{u}$ng gun in the 40's or 50's were selected for this research as subjects from July 1 to August 15, 1990. The data analysis was made by way of frequency, percentage, ${\chi}^2-test$ and Pearson correlation using SAS package. The summarized results are as follows. 1. Among the total subjects of this research, 200 people (52.6%) were male and 180 people (47.4%) were female. The regional distribution was like this; 115 people (30.3%) lived in large city, 154 people (40.5%) in small and medium city and 111 people (29.2%) in rural region. 2. The survey on food life attitude on the subjects showed that they had a relatively good attitude, and there were little significant differences (p<.05) between men and women. But there were significant differences (p<.001) between rural region and city. 3. On the preferences for taste, food and cooked food the subjects showed the lowest preferences for processed milk-fat food and the highest for soybean and processed soybean food. 4. The research on health condition 1) 30.8% of the subjects were obesity. And this research showed that the percentage of obesity was higher among men (33.5%) than women (27.8%), and higher in cities (40.4, 34.4%) than rural region (16.2%), (p<.05, p<.01). 2) 90.8% of the subjects showed negative according to Diabetes inspection. 3) 2.0% of the subjects were hypertensive, and the percentage was higher among women than men, and higher in rural region than cities. 4) 12.6% of the subjects were anemia, and the percentage was higher among women (17.8%) than men (8.0%), and higher in rural region (23.4%) than cities (7.0, 9.1%). 5) DMFT index and DMF rate of dental caries was higher among women (DMFT index; 10.6 DMF rate; 88.9) than men (DMFT index; 7.3 DMF rate; 81.5), and higher in rural region (DMFT index; 11.8 DMF rate; 90.1) than cities (DMFT index; 7.4, 7.9 DMF rate; 79.1, 85.7). 6) According to the survey on self-diagnosed health status of subjects, the percentages of articular·neuralgia (48.9%) was the highest. And that of stomach digestion troubles (31.1%), headache (22.4%), anxiety excitement (12.9%), spastic constipation (12.4%), insomnia (9.7%), melancholia (7.9%) and etc (1.6%) followed. 7) People had allergied food which contained animal protein such as pork, chicken, mackerel, siakworm pupa, clam and so on. 8) In female cases, 46.7% of women became already menopausal and 13.3% of them was under menopause. 5. This research showed that there were significant correlation between food life attitude and health condition in obesity, anemia and dental caries but not in blood pressure. 6. And this research also showed that there were significant correlations between food preference and health condition in obesity, anemia and dental caries but not in blood pressure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.959-963
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• 2001

To investigate the antimicrobial effects of Scutellariae Radix extract against L.monocytogenes from foods, L. monocytogenes strains isolated from livestock, processed food from meat and milk, and frozen foods, were examined for their sensitivity to Scutellariae Radix extract. 30 L. monocytogenes strains were isolated from total 178 samples(16.9%); 13(14.0%) strains from beef 6(20.7%) strains from pork, 9(39.2%) strains from chicken and 2 (16.7%) strains from frozen foods but was not found from processed products, The serotypes of isolated L.monocytogenes were serotype O-1 strains (23, 76.7%) and serotype O-4 strains(7, 23.3%) on antisera agglutination test. The growth curves of isolates were shown lag phase, logarithmic phase, stationary phase and death phase as typical sigmoid curve on the preservative-free hams. After 6 hours. Scutellariae Radix extract contain group differ from control group on preservative-free ham samples, and the isolates were inhibited in more than 1000 ppm Scutellariae Radix extract on the inhibitory growth curve of L.monocytogenes. The mor-phological changes were observed by transmission electron microscope and the microbial cells membrane was destroyed by Scutellariae Radix extract.

• Korean Journal of Community Nutrition
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• v.14 no.4
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• pp.392-405
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• 2009

This study was conducted to investigate food and meal preference of workers (435 male and 212 female) in the Chonnam Yeosu industrial area. The results of the survey were analyzed by principal components analysis. The results were obtained as follows: 19.3% of the subjects were twenties, 28.3% were thirties, 28.8% were forties and 23.7% were fifties. Females liked rice rolled in dried laver, rice cakes, janchi-noodle and breads, on the other hand males liked thick beef soup, loach soup, an eel stew and soju. The young liked instant noodles, fried chicken, sweet and sour pork, pork cutlet, pizza, hamburger, ham, sausage and fruit beverage, on the other hand the old liked a fish pot stew, loach soup, eel stew, fish boiled in soy with spices, panfried fish, sea slug, ascidian, bunder, green laver and boiled burdock-lotus root in soy. Females who are young liked hamburger and sweet and sour pork whereas males who are young liked instant noodles, pork cutlet, ham, sausage and fruit beverage. Aged females liked fish boiled in soy with spices, panfried fish, bunder, green laver, boiled burdock-lotus root in soy whereas aged males liked a fish pot stew, loach soup, eel stew, sea mussel and oysters. Boiled rice was located within the middle irrespective of age and sex, but noodles, wheat flour meal, fast foods and fruits were situated at the young female side. Aged males liked soup and pot stew. Young males liked meats and eggs whereas fish and shellfish and kimch were located at the aged people side. Aged females liked sea weeds and most people disliked vegetables but females liked some vegetables irrespective of age. Processed foods, salted foods, and alcohol were generally disliked foods by subjects but males liked those foods. Soybean curd was liked more males than females, and teas, except coffee, was liked by males. (Korean J Community Nutrition 14(4) : 392${\sim}$405, 2009)

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.342-350
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• 1995

The purpose of this study was to improve and hand down traditional dining habits. Questionnaires were distributed to rural house wives in Kangwon-do. The results were as follows; 1. 30.8％ of the respondents was 40 to 49 years old. 35.2％ of their education was primary school. 49.5％ of them had husbands and children. 44.2％ of them had 3 to 4 family members. 26.9％ of them earned 8 to 11 millon won yearly. 2. Their housing environment showed that 52.5％ of housing was a Korean traditional house or Hanok. 72.1％ of kitchen was a stand-up one. 66％ of fuel was oil. 3. 99.3％ of the respondents had refrigerators. 66.3％ electronic range, 95.9％ electronic rice cooker, 97.2％ gas range, 59.6％ mixer, 62％ electronic fry pan respectively. 4. 73.5％ of the respondents got information about Korean traditional food from seniors or friends. 36.6％ of them learned new recipe from TV, newspapers and magazines. 43.3％ of them thought their concern about meals was average. 48.4％ of them paid much attention to prepare meals for themselves. 52.7％ of them spent a half to one hour for preparing dinner. 48.3% of them ate processed foodstaffs often. 31.5％ of them dined out once every two or three months. 5. 79.5％ of them had rice for breakfast, 74.5％ for lunch, and 98.4％ for dinner respectively. 96.2％ of the respondents made Kimchi and 55％ among them had two kinds of Kimchi. 91.1％ of them had two to three kinds of dishes except Kimchi for breakfast. 68％ of them used a synthetic flavoring. 6. 16.2％ of the respondents ate beef once a week, 40％ pork, 23％ chicken, 3％ dog meat respectively. 37％ of them ate mackerel pike, 25.5％ mackerel once a week, 11.6％ hairtail, 25.5％ mackerel pike, 25.6％ yeemunshu, 13.7％ tuna respectively. Freshwater fishes such as mudfish, trout and Israel carp were their favorite onces.

• Journal of Plant Biotechnology
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• v.1 no.1
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• pp.46-55
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• 1999

The expressed sequence tags(ESTs) from immature seed of rice, Oryza sativa cv Milyang 23, were partially sequenced and analyzed by homology. As of 1998, the partial sequences of about 6,600 cDNA clones were analyzed from normal and normalized immature seed cDNA libraries. About 2,200 ESTs were putatively identified by BLASTX deduced amino acid sequence homology analysis. About 20% of them were putatively identified as storage proteins. Also the clones were highly homologous to genes involved particularly in starch biosynthesis, glycolysis, signal transduction and defenses. Compared to 35% of redundancy in the ESTs of normal cDNA library, that from the substracted library was 15%. The Korea Rice Genome Network is maintained to provide the updated information of sequences, their homologies and sequence alignments of ESTs. For the stable expression of transgene in rice, diverse vectors were developed for overexpression, targeting and gene dosage effect with transit peptides (Tp) and matrix attachment region (MAR) sequence from chicken lysozyme locus. The rice calli were transformed via Agrobacterium tumefaciens LBA4404(pSB1) with the triparental mating technique and selected by herbicide resistance. The green fluorescent protein(GFP) gene in expression vector under the control of rbcS promoter-Tp was overexpressed upto 10 % of the total soluble protein. In addition, the Tp-sGFP fusion protein was properly processed during translocation into chloroplast. The expression of sGFP in the presence of MAR sequences was analyzed with Northern and immunoblot analysis. All the lines in which sGFP transgene with MAR sequence, showed position independent and copy number-dependent expression, while the lines without MAR showed the varied level of expression with the integration site. Thus the MAR sequence significantly reduced the variation in transgene expression between independent transformants.