• Food Science of Animal Resources
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• v.37 no.1
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• pp.105-113
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• 2017

The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (p<0.05) than those of the control groups (both positive and negative controls). The redness values of cooked cured meats were increased with increasing fermented spinach extract levels, whereas the yellowness values of cooked cured meats were decreased with increasing levels of fermented spinach extract. The lowest volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) values were observed in the positive control group with addition of nitrite. TBARS values of cured meats added with fermented spinach extract were decreased with increasing levels of fermented spinach extract and VBN values of curing meat with 30% fermented spinach extract was lower than the other treatments. Total viable bacterial counts in cured meats added with fermented spinach extract ranged from 0.34-1.01 Log CFU/g. E. coli and coliform bacteria were not observed in any of the cured meats treated with fermented spinach extracts or nitrite. Residual nitrite contents in treatment groups were increased with increasing levels of fermented spinach extract added. These results demonstrated that fermented spinach could be added to meat products to improve own curing characteristics.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.23-41
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• 1994

In this study kinds of Lamb cooking and preservation and the ingredients of lamb cooking are surveyed through the references written from 1670 to 1943. The lamb cooking found in the literature totaled to more than 53. They can be classified into fourteen different groups according to their processing features which as follows: Salnum and Pyunyuk(boiled and slices of boiled), Kui(roasted), Chim(steamed), Whe(raw meat), Hounjae(smoking), Po(dried), Juk(gruel), Tang(soup), Sundae(stuffed small interstines), Jokpyun(jellied foot), Jungol(happiness pot), Sikhae(salt+meat+malt), Oumjang(salted meat), Kunjo(dried). Korean lamb cooking methods were primarily adopted from Mogolia in late Korea Dynasty but they had unique characteristics different from Mongolian ones. Furthermore, they were creatively applied to other meat cooking such as beef, pork and dog. About twenty one ingredients were mainly used in lamb cooking, including fresh meat, ribs, breast, heart, liver and the like. In particular, most popularly used ones were fresh meat and the heart in internal organs, which coincide with the main ingredients in beef cooking of today. The number of seasoning used in lamb cooking was twelve and especially salt, vineger, ginger and stone leek were most commonly used ones. Fourteen other addition were put into lamb cooking and the rice(Korean) wine was the most frequently used addition.

• Journal of Physiology & Pathology in Korean Medicine
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• v.32 no.2
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• pp.99-105
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• 2018

The aim of this study is to compare the anti-inflammatory and immunological activity of different parts (bone, meat, and rind) of Yeonsan Ogye (YO). In order to evaluate cytotoxicity, MTT assay was performed. We investigated the production of nitric oxide (NO) and pro-inflammatory cytokines, such as IL-$1{\beta}$, IL-6, and TNF-${\alpha}$, in LPS-induced RAW264.7 cells. All parts of the YO showed no toxicity at concentrations of 1, 10, and $100{\mu}g/m{\ell}$. Rooster's bone, hen's bone, and rind decreased the production of NO. And rooster's bone, meat, and hen's bone also attenuated TNF-${\alpha}$ production in LPS-induced RAW 264.7 cells. In addition, all parts of the YO decreased IL-$1{\beta}$ and IL-6 production in LPS-induced RAW264.7 cells, whereas they all increased IL-$1{\beta}$, IL-6 and TNF-${\alpha}$ production in normal RAW264.7 cells. Rooster exhibited higher immune activation and inhibitory activity on inflammation than a hen, and among different parts of the YO, bone showed the highest activity. Our results demonstrated and compared the anti-inflammatory and immunological activity of different parts of the YO. These results suggest that YO may be developed as a raw material for new health supplement food and medicine to attenuate various symptoms related to inflammation and immunity.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.32-39
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• 2011

The effects of additions of lotus leaf (0.1 and 0.5%) and barley leaf powder (0.1 and 0.5%) on the lipid oxidation and microbiological analysis of raw minced pork were investigated after 1, 4, 7, and 10 d at chilled storage. Days of storage caused (p<0.05) decreases in pH values in samples with lotus leaf (LP) and barley leaf powder (BP). $L^*$ and $a^*$ values decreased, and $b^*$ values increased in the treatments with increasing lotus leaf and barley leaf powder contents, respectively. The decrease in $a^*$ values was lowest (p<0.05) in the treatment with 0.1% BP. Thiobarbituric acid reaction substance values and free fatty acids in 0.5% LP were lowest (p<0.05) on day 10. Thus, the addition of lotus leaf powder significantly improved lipid oxidative stability in the raw minced pork during chilled storage of 10 d. Furthermore, the raw minced pork treatments with LP and BP presented low peroxide values and total microbes as compared to control (-) (without LP and BP). These results indicate that LP and BP can be incorporated into raw minced pork as natural additives to retard oxidation.

• Food Science and Preservation
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• v.16 no.5
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• pp.686-698
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• 2009

We sought basic data for product development and storage improvement of abalone. We explored drying methodologies, such as shade drying, cold air drying, and vacuum freeze drying. We also examined various physicochemical features of both meat and viscera. Raw abalone meat had $78.88{\pm}1.01%$ moisture, $9.24{\pm}0.27%$ crude protein, and $10.05{\pm}0.81%$ carbohydrate (all w/w). The moisture level of dried abalone meat was highest after cold air drying, at $18.38{\pm}0.91%$, and lowest after vacuum freeze drying, at $1.05{\pm}0.05%$. The total amino acid content of raw abalone meat was $17,124.05{\pm}493.18\;mg%$, and fell after shade-drying to $12,969.92{\pm}583.65\;mg%$, and to $13,328.78{\pm}653.11\;mg%$ after cold air drying. The total free amino acid content of raw abalone meat was $4,261.99{\pm}106.55\;mg%$, and rose after shade-drying to $6,336.50{\pm}285.15\;mg%$, to $5,072.04{\pm}248.53\;mg%$ after cold air drying, and to $4,638.85{\pm}218.03\;mg%$ after vacuum freeze drying. The fatty acid proportions in raw abalone meat were $47.00{\pm}0.99%$ saturated, $22.18{\pm}1.05%$ monounsaturated, and $30.82{\pm}1.45%$ polyunsaturated. In the viscera, however, the proportions were $36.72{\pm}0.74%$ saturated, $25.44{\pm}1.12%$ monounsaturated, and $37.84{\pm}1.67%$ polyunsaturated. The contents of chondroitin sulfate in raw abalone were $11.95{\pm}0.35%$ in meat and $7.71{\pm}0.19%$ in viscera (both w/w). After shade-drying, the chondroitin sulfate content was $16.57{\pm}0.90%$ in meat and $9.24{\pm}0.50%$ in viscera. The figures after cold air drying were $16.17{\pm}0.79%$ and $12.44{\pm}0.61%$, and those after vacuum freeze drying $25.17{\pm}1.16%$ and $15.22{\pm}0.70%$ (thus including the highest meat content). The level of collagen in raw abalone was $69.80{\pm}3.07\;mg/g$ in meat and $40.62{\pm}1.79\;mg/g$ in viscera. Meat and viscera dried in the shade had $144.05{\pm}7.78\;mg/g$ and $44.16{\pm}2.39\;mg/g$ collagen, respectively, whereas the figures after cold air drying were $133.29{\pm}6.53\;mg/g$ and $69.20{\pm}3.39\;mg/g$, and after vacuum freeze drying $137.51{\pm}6.33\;mg/g$ and $60.61{\pm}2.79\;mg/g$. Volatile basic nitrogen values of raw abalone showed a higher content in viscera, at $19.01{\pm}0.84\;mg%$, compared to meat ($10.10{\pm}0.44\;mg%$). The value for shade-dried abalone meat was $136.77{\pm}7.37\;mg%$ and that of viscera $197.97{\pm}10.69\;mg%$. After cold air drying the meat and visceral values were $27.32{\pm}1.34\;mg%$ and $71.37{\pm}3.50\;mg%$, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.87-96
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• 1968

As the raw material of fish paste, the experiment on shark meats was conducted from July to December 1967 at the Fisheries Research and Development Agency, Pusan, Korea. The result and the conclusion obtained by the experiment are as follows. 1. Much salt-soluble protein was found in the shark meat comparing with to the other fish. 2. Deodorization of shark meat, using less than $0.05\%$ of acetic acid was most preferable for the elasticity and flexibility of its product. 3. Keeping raw material at low temperature was necessary in maintaining its elasticity. 4. In setting shark fish paste, keeping the raw material at $35-40^{\circ}C$ for 40-70 minutes was the most desirable condition. 5. The best temperature and the duration of heating were 40-60 minutes at $89-90^{\circ}C$, Meanwhile, heating at high temperature was preferable for the storage for a long period, but the elasticity and quality has decreased a little accordingly. 6. For the increase of its palatability, adding $30\%$ of yellow corvenia meat or $20\%$ sea eel meat were more preferable. 7. Pre ervation of the product for 20 days at $20^{\circ}C$ or 50 days at $5^{\circ}C$ was possible by adding $0.2\%$ potassium sorbinate to the product as antiseptic.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.149-155
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• 2001

The aims of this study were to examine contamination sources and provide the basic data in establishment of sanitary standard for raw pork meat. From \"Random sampling(I)\", initial total plate counts of post-slaughter samples for the group A, B and C were 1.5${\times}10^4$cfu/$textrm{cm}^2$, 5.5${\times}10^5$cfu/$textrm{cm}^2$ and 1.8${\times}10^4$cfu/$textrm{cm}^2$, respectively, and of post-prechilling samples for the group A, B and C were 1.0${\times}10^4$cfu/$textrm{cm}^2$, 4.6${\times}10^5$cfu/$textrm{cm}^2$ and 2.5${\times}10^4$cfu/$textrm{cm}^2$, respectively. Initial total plate counts of post-transportation samples for the group D, E and F did not increased, as did the group A, B and C. From \"Normal sampling(II)\", initial total plate counts of post-slaughter, post-prechilling, post-transportation and post-2 days preservation samples were 7.3${\times}10^4$cfu/$textrm{cm}^2$, 9.6${\times}10^4$cfu/$textrm{cm}^2$, 2.0${\times}10^5$cfu/$textrm{cm}^2$ and 2.5${\times}10^5$cfu/$textrm{cm}^2$, respectively. From \"Clean sampling(III)\", initial total plate counts of post-slaughter, post-prechilling, post-transportation and post-2 days preservation samples were decreased to 7.0${\times}10^2$cfu/$textrm{cm}^2$, 7.5${\times}10^2$cfu/$textrm{cm}^2$, 8.5${\times}10^2$cfu/$textrm{cm}^2$ and 5.5${\times}10^3$cfu/$textrm{cm}^2$, respectively, compared with "Normal sampling(II)". No E. coli O157:H7, Staphylococcus aureus and Salmonella were detected at each sampling step. Consequently, a slaughter method like "Clean sampling(III)" showed a better sanitary effect to low total plate counts of 10$^2$∼10$^3$times, compared with "Normal sampling(II)". The one of contamination sources for raw pork meat was at a slaughtering step, and "Clean sampling" method may be considered as the one of sanitary standards.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.62-68
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• 1998

To develop methods to produce low salt fermented squid with rich flavor and acceptable shelf life, the optimum processing conditions such as water activity of raw material, amounts of NaCl, papain and gucose were investigated. Water activity of squid meat was adjusted to 0.94 (raw meat), 0.90 and 0.88 by cold air blast and each was salted with 3, 5, or 7% NaCl followed by fermenting at $10^{\circ}C$ for 6 weeks. Amino nitrogen was increased rapidly with high water activity and low NaCl concentration. As a result of organoleptic evaluation it was concluded that optimum conditions were to adjust water activity of raw material to 0.90 and to salt with 5% NaCl. When squid meat adjusting water activity to 0.90 was treated with 0.05, 0.1 and 0.5% papain and fermented at $10^{\circ}C$ for 6 weeks, SDS-PAGE pattern showed rapid breakdown of myofibrilar protein with increasing amounts of papain but the treatment with 0.1% enzyme was best organoleptically. pH values of squid meat added with 1 and 2% glucose were maintained lower than control (glucose 0%) but there were no significant differences between the two glucose treatments. Therefore, it was thought that adding of glucose might be extended shelf life of fermented squid with low salt concentration.

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.48-51
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• 1971

The raw surf clam meat was pretreated with BHA, EDTA or $NaHSO_3$. The pretreated meat was chopped with chopper, and spread the chopped meat on nylon net, and then dehydrated with cabinet type hot air dryer. In the surf clam meat flake process, the pretreating and the copping steps prior to final dehydration improved the pigment retention and texture of the products. The chopping steps prior to dehydration reduced the dehydration time of surf clam meat. The BHA treatment prior to dehydration of mashed surf clam meat had an outstanding effect on the pigment retention during a process of dehydration and storage. The surf dam meat flakes reabsorbed water more rapidly about two times than the dehydrated natural surf clam meat products. The surf clam meat flakes stored for three months in the dark place showed less pigment loss than the exposed ones, and the former reabsorbed water more rapidly than the latter.

• Animal Bioscience
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• v.36 no.10
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• pp.1465-1487
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• 2023

The purpose of this study was to investigate the recent development of meat analog, industrialization, and the related legal changes worldwide. Summarizing the current status of the industrialization of meat analog, studies on plant-based meat, mycoprotein, and edible insects were mainly conducted to investigate their sensory properties (texture, taste, flavor, and color resembling meat), nutritional and safety evaluations, acquisition method of meat alternatives, and commercialization. Cultured meat is mainly studied for developing muscle satellite cell acquisition and support techniques or materials for the formation of structures. However, these technologies have not reached the level for active industrialization. Even though there are differences in the food categories and labeling between countries, it is common to cause confusion or to relay false information to consumers; therefore, it is important to provide accurate information. In this study, there were some differences in the food classification and food definition (labeling) contents for each country and state depending on the product shape or form, raw materials, and ingredients. Therefore, this study can provide information about the current research available on meat alternatives, improve regulation, and clarify laws related to the meat analog industry, which can potentially grow alongside the livestock industry.