• 한국식품조리과학회지
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• 제32권4호
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• pp.476-491
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• 2016

Purpose: This study investigated consumers' perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea. Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea. Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant. Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.

• 한국식품영양학회지
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• 제32권3호
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• pp.226-235
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• 2019

In this study, the product characteristics and physicochemical properties were investigated through collection of commercial porridge. The addition rate of grain raw materials was about 6.5~11.75%, glutinous rice was added at a rate of about 23~60% to improve the viscosity and various other food additives were used. The moisture content characteristics varied among the products. The rotational viscosity of CP (Commercial Porridge)4 was the highest at 39,054 cP, while the flow viscosity of CP3 was least at 4.80 cm/30 seconds. The starch content differed among the products in the range of total starch 6.96~8.08%, amylose 1.41~2.61%, total sugar 6.55~12.81% and reducing sugar 0.50~0.99%. Particularly, total sugar showed a very high correlation (-0.920) while rotational viscosity and color value (b) showed significant correlation with most of the properties i.e. moisture, solids content etc. There was a rapid increase in the reactivity of starch degrading enzyme at the early stage of the reaction which gradually decreased with time. The physicochemical characteristics of commercial porridge presented in this study could be expected to increase the industrial use value of the related research because it considers the quality of the currently commercialized porridge for the future selection of suitable porridge raw materials.

• 한국식품조리과학회지
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• 제1권1호
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• pp.8-17
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• 1985

Followings are the obtained results from the experiment of changes in content of proximate composition, free amino acid and nucleotides in soup prepared from beef brisket, leg bone, tripe and small intestine according to the diverse heating times-3, 6, 12, 18, 24, 30 hrs. The content of moisture in each sample is decreased from 97∼99％ in 8 hours heating to 95∼97% after heating 30 hours. On the contrary, the content of crude protein and crude fat are gradually increased in proportion to the length of heating times and it showed a rapid increasement when it was boiled 6∼12 hours long. We can extract the most protein from the soup stock of tripe among all samples ana the most crude fat from the leg bone. The contents of free amino acids is gradually increased in proportion to the length of heating times. Especially after being boiled longer than 18 hours it is increased obviously. In the soup stock prepared from the brisket, the lysine and alanine were contained the most. In leg bone soup stock, glutamic acid and histidine were extracted the most but bone soup stock, glutamic acid contents were decreased a little in longer heating. In the soup stock of tripe, glutamic acid which is contained very little in a raw material was extracted more as increasing times. In the soup stock of small intestine, lysine and glutamic acid were extracted the most. The least content in free amino acid from each sample was cystine which is sulphur-containing amino acid. These result suggest that, in order to get enough extraction of amino acid, crude fat, 18 hours heating is the most useful while 5’-IMP, which is the taste compound of meat, is extracted at 3 hours heating.

• Nutrition Research and Practice
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• 제14권6호
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• pp.637-653
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• 2020

BACKGROUND/OBJECTIVES: This study examined the associations between food consumption frequency of Korean adults and self-perceived chewing difficulty, using the food frequency questionnaire (FFQ, 112 items) from 2013-2016 of the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Subjects were divided into not difficult in chewing (NDC) and difficult in chewing (DC) groups, with 24.17% being classified into DC. Males and females consumed 35 and 37 items less frequently than the other sex, respectively. Due to the remarkable gender difference in food consumption, gender-stratified one-sided survey regression analysis was performed after adjusted for the effect of age, household income, and self-rated health status. RESULTS: Thirty-four items of FFQ were significantly less consumed by the DC group. Females exclusively consumed less beverages and alcohol while males showed the same for fruits and milk·dairy products. Consumption frequency of 8 items such as steamed potatoes·grilled potatoes, stir fried beef, other kimchi·fresh vegetable kimchi, orange, sour pork·pork cutlet, tteokbokki and green tea were significant only in males. In contrast, 17 items including cooked rice with other grains and legumes, boiled egg·steamed egg, Korean cabbage kimchi, banana, and tofu stew·soft tofu stew were significant only for females. Finally, items that showed significance for both were 9 items including loaf bread, ready-to-eat cereal, steamed sweet potatoes·grilled sweet potatoes, stir-fried lotus roots·stir-fried burdock, green laver salad·brown seaweed salads, apples, tomato·cherry tomatoes, squid (raw, dried shredded, boiled, stir-fried), and curd type yogurt. CONCLUSIONS: Findings in this study suggest chewing difficulty may be an important nutritional issue that has to be dealt with for healthful food consumption, with distinct interest of gender.

• 대한수의학회지
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• 제44권1호
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• pp.89-98
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• 2004

This study was carried out to investigate the serotype, and antimicrobial susceptibility and analyze the plasmid profile for the 145 isolates of L. monocytogenes isolated from livestock products and these product processing plants in Gyeongnam, Korea. All of L. monocytogenes strains belonged to serotype 1/2b (57.9%), 1/2a (20.0%), 4b (11.4%), 1/2c, 3b, 4c (each 2.9%) and 4d (0.7%). Serotype 1/2b, 1/2a, 4b from each source were found predominantly. Serotype 1/2b was predominantly higher than other serotype, and there was no significant difference between serotypes isolated from livestock products and product processing plants. 4b was major serotype isolated from raw milk and pork, and serotypes isolated from beef, chickens and slaughterhouse were 1/2b and 1/2a. The susceptibility of 145 strains of L. monocytogenes to 14 antibiotics commonly used in veterinary and human therapy was determined by disk diffusion method. All of L. monocytogenes strains were susceptible to amikacin, ampicillin, cephalothin, chloramphenicol, gentamicin, kanamycin, neomycin and penicillin. L. monocytogenes strains had the highest resistance with colistin (100%), oxytetracycline (44.8%), tetracycline (43.4%) followed by erythromycin (2.8%), spectinomycin (1.4%) and streptomycin (0.7%). Tetracycline resistance, and serotype distribution of the isolates from sample sources were significantly different. Resistance to at least one antibiotic was observed in all of them and 7 different resistant profiles were recorded. The most common resistance pattern were CL-OTC-TC (colistin-oxytetracycline-tetracycline) (42.8%). Among all tested isolates, two different plasmid profiles were observed. Of the 97 examined strains, 14 (14.4%) contained either the 8 and 11 kb plasmid or the 11 kb.

• 대한가정학회지
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• 제37권1호
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• pp.133-143
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• 1999

Originally, ancestral rites is a ceremony to pay filial piety to ancestors continuously even though they died, and this is a startingpoint based on the thought of paying respect to ancestors and 'root consciousness' which Korean people have. In the earliest days, Korean people worshipped nature and the sacrificial rituals were performed mainly for the fods of the skies and the earth. After the end-Koryeo Era introduced [Juja-Garye]ancestrial rites of forefather in home generalized. By the way, the foods for ancestrial rites on the original literature centering the [Sa-Rye-Pyon-Ram]are as follows: raw meat(saeng: 牲), rice and broth(ban, gaeng: 飯羹), fruits(果), slice meats(po: 脯), salted dry fish(jaban(佐飯), rice punch(sikhye: 食醯), soup(tang: 湯), fish and meat, roasts beef (jeok: 炙), roast vegetable(sookchae: 熟菜), rice cake(pyon: 餠), noodles(麵), soy(醬), Kimchi(沈菜), drink(酒), green tea(cha: 茶) etc. Today, ancestral rites, basically with this conception, has a function to bind the family and relatives as one. But as double income family are increasing, most housewives have heavy burden mentally and financially to prepare the food for the ancestral. The foods for ancestral rites can be said a way to express the internal true heart, and a basic medium to practice the filial piety. Many documents let us know that a few days before the ancestral rites, we should prepare the food for it with careful and pious attitude. And, they stress that our sincere attitude in preparing food is important rather than its quantity. In this industrial society, we have lots of difficulty preparing and observing the same service as it in the traditional socity. But I think that housewives can be freed from the burden they have to some degree when they realize what the true meaning of ancestral rites is and that the food for it plays a role an external expression.

• Asian Pacific Journal of Cancer Prevention
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• 제14권10호
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• pp.5953-5956
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• 2013

Background: Cholangiocarcinoma (CCA) is the most common cancer in Northeast Thailand. It is also a crucial health problem for Thai people. Various risk factors for CCA have been identified in the upper part of Northeast Thailand, but no similar studies of risk factors have been conducted in the lower parts of the region. This study aimed to investigate factors associated with CCA in the resident population. Materials and Methods: A hospital-based case-control study was conducted during 2009-2012 with the recruitment of 123 CCA cases and 123 non-CCA patient controls, matched for sex, age and residential area. Information was collected by interview with a structured questionnaire. Blood samples were collected for assays of anti-OV antibodies. Associations between various personal factors, dietary habits, family history, the presence of anti-OV antibodies and CCA were analyzed using multiple conditional logistic regression. Results: Patients who consumed raw meat (beef, pork) and alcoholic beverages ${\geq}3$ times per week had a higher risk of CCA than non-consumers ($OR_{adj}$=4.33; 95%CI=1.14-16.35 and $OR_{adj}$=2.13; 95%CI=1.00-4.55, respectively). Patients who had a family history of cancer had a higher risk than those who did not ($OR_{adj}$=4.34; 95%CI=1.80-10.43). Also, patients who had anti-OV antibodies (AU>23.337) had a higher risk than those whose anti-OV antibodies were below the cut-off ($AU{\leq}23.34$) ($OR_{adj}$=3.09; 95%CI=1.04-9.16). Conclusions: As is the case in the upper part of Northeast Thailand, OV infection is a crucial risk factor for CCA in people who live in lower part of the region. Similarly, a family history of cancer and the consumption of alcohol are risk factors for CCA.

• Asian Pacific Journal of Cancer Prevention
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• 제17권4호
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• pp.2007-2017
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• 2016

Background: Modifying lifestyle factors such as diet and exercise can reduce the risk of cancer. Psychological stress (PS) might be indirectly associated with cancer because it alters lifestyle factors. However, the relationship among these variables has not been fully investigated. Thus, we examined interactions between self-reported PS (SRPS) and habitual exercise on diet. Materials and Methods: In all, 5,587 men and 2,718 women were divided into "exerciser" and :non-exerciser" groips, based on whether they exercised reguarly, and classified into three SRPS levels: low, moderate and high. Diet was estimated using a validated food frequency questionnaire. Using a general linear model, food and nutrient consumption was estimated for each SRPS level in the 2 exercise groups, and the interactions between SRPS levels and exercise were calculated. Results: In women, the intake of pork and beef, low fat milk and yogurt, natto (fermented soybean), carrots and squash, other root vegetables, mushrooms, seaweeds, and wine along with the nutrients vegetable protein, soluble, insoluble and total dietary fiber, daidzein, genistein, carotene, retinol equivalents, vitamin B2, pantothenic acid, potassium, calcium, magnesium, phosphorus and iron demonstrated significant interaction with SRPS and habitual exercise (p for interaction <0.05). In men, raw and green leafy vegetable and fruit and vegetable juice significantly interacted with SRPS and habitual exercise (p for interaction <0.05). Conclusions: We suggest that certain foods and nutrients, which are thought to have a protective effect against cancer, interact with SRPS and habitual exercise, especially in women. This information is valuable for understanding and improving interventions for cancer prevention.

• Journal of Animal Science and Technology
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• 제60권9호
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• pp.22.1-22.7
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• 2018

Background: Cooking temperature and consequently doneness of beef muscles are most important for the palatability and consumer acceptability. Current study assessed the response of mechanical texture of Hanwoo muscles as a function of cooking temperature at different ageing days. Six muscles (Psoas major (PM), Longissimus thoracics (LT), Gluteus medius (GM), Semimembranosus (SM), Biceps femoris (BF) and Triceps brachii (TB)) were collected from each 10 Hanwoo steers. Warner-Bratzler WB-shear force (WBSF) and texture profile analysis (TPA) texture profiles were determined after 3 or 21 days of chiller, and randomly assigned to four groups; non-cooked, cooked at 55, 70 or $85^{\circ}C$. Results: Toughness of WBSF and TPA hardness of Hanwoo muscles were presence in the order of LT = PM = GM = SM < BF = TB (p < 0.001) for non-cooked raw muscle, and PM < LT = GM = SM < TB=BF (p < 0.001) for cooked meat aged for 3 days. WBSF linearly increased in 3 days aged meats after cooked at a higher temperature (P < 0.05). On the other hand, toughening of the muscles were significantly (P < 0.05) differed at various temperature when muscles were aged for 21 days. WBSF of PM and LT muscles were significantly increased at a higher cooking temperature, while other muscles (i.e., GM, SM, BF, TB) showed the lowest values at $70^{\circ}C$. In the case of TPA hardness, the effect of cooking temperature was very less in the toughness of the muscle (P > 0.05). Conclusion: Taken together, these findings clearly showed that the toughness of the muscle highly depends and varies upon the temperature and ageing of the muscle. Moreover, the effect of cooking temperature was very limited on aged muscles. The results mirror the importance of cooking temperature for objective measurements which ultimately estimate sensory tenderness and other quality traits.

• 한국동물위생학회지
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• 제36권3호
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• pp.209-216
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• 2013

A total of 301 samples of bovine liver, spleen and omasum were collected from butchers and restaurants in Gwangju, Korea during 2012 and all samples were subjected to bacteriological examination and antibiotic residues. Also, this study was performed to survey the consciousness for hygiene of livestock workers who are handling bovine by-products in Gwangju. The detection rate of aerobic plate count (APC) was higher in summer than in other seasons in all by-products (P=0.000). The detection rate of E. coli count was lower in the liver than the spleen and omasum (P=0.000). Twenty four of the samples (8.0%) were contaminated with S. aureus while one spleen sample (0.3%) was contaminated with L. monocytogenes and finally 10 (3.3%) of the liver and omasum samples were contaminated with Cl. perfringens. Five of the twenty-four S. aureus isolates harbored enterotoxin gene. However, the cpe gene of Cl. perfingens was not detected among any of the 10 isolates. Antibiotic residues were not detected in the liver samples. The consciousness survey's results showed that most of them (58.8%) were safe.