• Nutrition Research and Practice
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• 제17권5호
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• pp.1028-1041
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• 2023

BACKGROUND/OBJECTIVES: This study aimed to analyze the potential of school meals in South Korea as a sustainable tool to reduce carbon emissions by focusing on animal- vs. plant-based protein foods. MATERIALS/METHODS: By using a stratified proportional allocation method, 536 out of the 11,082 schools nationwide were selected including 21 kindergartens, 287 elementary-, 120 middle- and 108 high schools. A total of 2,680 meals served for 5 consecutive days (June 21-25, 2021) were collected. We analyzed the average serving amounts of protein foods (animal- vs. plant-based) per meal and then, calculated the estimated average amounts of carbon emission equivalents per meal by applying the conversion coefficients. The t-test and analysis of variance were used for statistical analyses (α = 0.05). RESULTS: The average serving amount of animal-based protein foods per meal was 12.5 g, which was approximately 3 times higher than that of plant-based ones (3.8 g) (P < 0.001); the Meat-group had the highest average amount of 17.0 g, followed by Egg-group (9.6 g), Fish-group (7.6 g), and Beans-and-Nuts-group (3.8 g) (P < 0.05). Specifically, pork (25.1 g) was ranked first, followed by poultry (19.6 g), processed meat products (18.0 g). The estimated average amount of carbon emission equivalents of animal-based protein foods per meal was 80.1 g CO₂e, which was approximately 31 times higher than that of plant-based ones (2.6 g CO₂e) (P < 0.001); the Meat-group had the highest average amount of 120.3 g CO₂e, followed by Fish-group (44.5 g CO₂e), Egg-group (25.9 g CO₂e), and Beans-and-Nuts-group (2.6 g CO₂e) (P < 0.05). Specifically, processed meat products (270.8 g CO₂e) were ranked first, followed by pork (91.7 g CO₂e), and processed fish products (86.6 g CO₂e). CONCLUSIONS: The results implied that school meals with plant-based alternatives could be a sustainable tool to improve carbon footprint.

• Safe Food
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• 제8권1호
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• pp.30-35
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• 2013

• 한국축산식품학회지
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• 제38권4호
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• pp.759-767
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• 2018

The concern about the possibility of food can be a vehicle for the transmission of Clostridium difficile to humans has been raised recently due to the similarities among the strains isolated from patients, foods and food animals. In this study, therefore, the prevalence of C. difficile was investigated in beef and chicken meat products collected from 57 different butcher shops, markets and fast food restaurants in Sakarya province of Turkey. Two out of 101 samples (1.98%) was positive for C. difficile indicating a very low prevalence. The pathogen was isolated from an uncooked meatball sample and a cooked meat $d{\ddot{o}}ner$ sample, whereas not detected in chicken meat samples. The meatball isolate was resistant to vancomycin and tetracycline, while the cooked meat $d{\ddot{o}}ner$ isolate was resistant to vancomycin and metronidazole. Both isolates were sensitive to moxifloxacin and clindamycin. Toxins A and B were not detected. This study reveals the presence of C. difficile in further processed beef products in Turkey.

• 대한영양사협회학술지
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• 제3권1호
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• pp.30-43
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• 1997

This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires collected from each district of the country were statistically analyzed. Dietitians showed preference of ham and packed meat to other meat products. Dietitians had a good image on meat product regarding it as a good source of protein, imported food and diversely used food for cooking. Whereas 50% and 25.8% of dietitians concerned about the high content of preservative and sodium, respectively. More than 96% of dietitians suggested the food processing company to decrease the addition of preservatives, coloring agents, color formers and sodium. Fifty nine percent of dietitians responded they would increase the consumption of meat product if it is processed to food with low sodium, low cholesterol, low fat and no persavatives. Dietitians used ham for cooking once or twice a month. The reason they used the meat product for meal service was the preference of students and readiness of meat product for cooking. The dietitian's favorite cooking method was roasting ham or sausage with vegetable. Dietitians responded the first thing they checked for purchasing meat product was the date of processing and the term of validity.

• 한국축산식품학회지
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• 제22권4호
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• pp.363-372
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• 2002

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.

• Animal Bioscience
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• 제34권9호
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• pp.1532-1543
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• 2021

Objective: This study was aimed to establish a quantitative detection method for meat contamination based on specific polypeptides. Methods: Thermally stable peptides with good responses were screened by high resolution liquid chromatography tandem mass spectrometry. Standard curves of specific polypeptide were established by triple quadrupole mass spectrometry. Finally, the adulteration of commercial samples was detected according to the standard curve. Results: Fifteen thermally stable peptides with good responses were screened. The selected specific peptides can be detected stably in raw meat and deep processed meat with the detection limit up to 1% and have a good linear relationship with the corresponding muscle composition. Conclusion: This method can be effectively used for quantitative analysis of commercial samples.

• 한국축산식품학회지
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• 제44권2호
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• pp.269-283
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• 2024

Cultured meat is one of the research areas currently in the spotlight in the agricultural and livestock industry, and refers to cells obtained from livestock that are proliferated and differentiated and processed into edible meat. These cell-cultured meats are mainly studied at the lab-scale by culturing them in flasks, and for commercial use, they are produced using scaffolds that mimic cell supports. Scaffolds are broadly divided into fiber scaffolds, hydrogels, and micro-carrier beads, and these are classified according to processing methods and materials. In particular, a scaffold is essential for mass production, which allows it to have appearance, texture, and flavor characteristics similar to meat. Because cultured meat is cultured in a state where oxygen is blocked, it may be lighter in color or produce less flavor substances than edible meat, but these can be compensated for by adding natural substances to the scaffolds or improving fat adhesion. In addition, it has the advantage of being able to express the texture characteristics of the scaffolds that make up the meat in various ways depending on the materials and manufacturing methods of the scaffolds. As a result, to increase consumers' preference for cultured meat and its similarity to edible meat, it is believed that manufacturing scaffolds taking into account the characteristics of edible meat will serve as an important factor. Therefore, continued research and interest in scaffolds is believed to be necessary.

• 한국축산식품학회지
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• 제40권6호
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• pp.863-880
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• 2020

Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8%. Extracts and powders were used in small amounts (ppm to grams) and large amounts (grams to >1%), respectively. Antioxidative materials used in meat products are mainly composed of phenolic compounds and flavonoids, which are able to inhibit lipid peroxidation of meat products, thereby preserving meat quality. However, the main ingredients used in processed meat products are the traditional additives, such as sodium erythorbate, sodium hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This difference could be attributed to changes in the sensory quality or characteristics of meat products using natural antioxidants. Therefore, novel research paradigms to develop meat products are needed, focusing on the multifunctional aspects of natural antioxidants.

• 한국가금학회지
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• 제32권3호
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• pp.179-186
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• 2005

본 실험은 닭고기 부분육의 품질 등급을 설정하기 위한 기초 자료를 얻고자 시중 도계장을 대, 중, 소로 구분하여 생산 관리 책임자들을 대상으로 설문지에 의한 방문 조사를 실시하였다. 부분육의 주요 거래처는 대규모 및 중규모 도계장은 중간 상인, 프랜차이즈, 백화점 순이었으나 추가가공장은 단체 급식에 공급하는 비율이 높았다. 도계 과정에서 닭고기 부분육 등급 판정을 수행하기 적당한 곳은 대규모 도계장의 경우 마지막 포장 단계를 선호하였다. 닭고기 부분육 등급은 몇 단계를 선호하는지에 대한 응답은 대규모 도계장 및 추가 가공장은 2단계를 선호하였고 중규모 도계장은 $2\~3$단계를 선호하였다 추가 가공육에 대해서는 도계장 규모와 관계없이 1단계를 선호하였다. 등급 판정 요인으로는 신선도 멍, 외상, 트리밍(손질) 이물질 순으로 중요도를 표현하였다. 절단육에 대한 등급 판정은 중규모 도계장 및 추가 가공장에서는 통닭 상태에서 판정하는 것을 선호하였고 대규모 도계장에서는 절단육 상태에서 판정하자는 의견이 많았다. 닭고기 부분육의 등급 판정 물량에 대해서는 도계장 규모와 관계없이 신청한 물량에 대해서만 판정하자는 의견이 많았다. 부분육등급 판정 도입 시기는 도계장규모와 관계없이 지금 당장은 아니어도 도입되는 것이 좋다는 의견이 다수를 차지하여 닭고기 부분육에 대한 품질 등급제를 선호하였다.

• Nutrition Research and Practice
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• 제17권1호
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• pp.73-90
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• 2023

BACKGROUND/OBJECTIVES: Meat eaters face conflicts over meat consumption due to recent increasing demands for reduced-meat diets to promote human and environmental health. Attitudes toward consuming meat have been shown to be culture-specific. Thus, this study was performed to examine cultural differences in attitudes, beliefs, and patterns of meat consumption among meat eaters in a group homogeneous in terms of age and sex but with diverse ethnicities. SUBJECTS/METHODS: In this cross-sectional study conducted in New York City in 2014, 520 female meat eaters (Whites = 25%; Blacks = 20%; East Asians = 35%; Hispanics = 20%) aged 20-29 completed a questionnaire consisting of a series of questions on meat consumption behaviors, which addressed amounts of consumption, cooking methods, past and future changes in meat consumption, and attitudes and beliefs regarding relationships between health and meat consumption. Logistic and multiple regression analyses were used to assess the effects of variables on meat consumption. RESULTS: Blacks had the highest annual total meat consumption (64.2 kg), followed by East Asians (53.6 kg), Whites (46.9 kg), and Hispanics (35.8 kg). Blacks ate significantly more chicken than the other ethnic groups (P < 0.001), and East Asians ate significantly more pork and processed meat (P < 0.001). Regardless of ethnicity, grilling/roasting/broiling were the preferred cooking methods, and vegetables were most consumed as a side dish. More than half of the participants expressed an intention to decrease future meat consumption. East Asians more strongly perceived meat as a festive food (P < 0.001) and were less guilty about the slaughtering animals (P = 0.11) than other groups. No differences were found between the ethnic groups regarding negative attitudes to meat consumption. CONCLUSIONS: The results show that ethnicities differ in terms of attitudes, beliefs, and patterns of meat consumption. Irrespective of ethnicity, the meat-eating participants almost unanimously demonstrated a willingness to reduce future meat consumption. It is hoped these findings aid the formulation of culturally-tailored interventions that effectively reduce meat consumption.