• Food Science of Animal Resources
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• v.38 no.4
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• pp.794-805
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• 2018

To identify correlation between fresh meat and processed meat products, we performed canonical correlation analysis (CCA) to predict the relationship between pork supply and meat product production in Korea. Results of CCA showed a canonical correlation of 0.8576 in the first canonical pair (p<0.01). The production of meat products showed the highest correlation with pork import but the lowest correlation with the production of domestic pork. Although Korean consumer preferred meat products produced by fresh domestic pork, inexpensively imported pork with high share in meat products was supplied in the market. Therefore, securing domestically produced raw meat is important for expanding consumption of domestic meat products. Results of this study suggest that meat processor and pig producer can achieve the $6^{th}$ industrialization by combining the production of raw pork materials, meat processing, and sales service.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.997-1011
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• 2021

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a^* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.

• YAKHAK HOEJI
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• v.45 no.1
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• pp.39-45
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• 2001

The pork meat has been reported as one of the food occurring allergic reactions predominantly to korean. To identify the potential food allergens in pork meat, sera were collected from 25 allergic patients to the pork meat and 10 allergic patients not to pork meat as well as 5 normal subjects after skin prick test and open food challenge test. Crude extracts were prepared by blending raw pork meat in phosphate buffered saline (pH 7.0) and the heat treatment on crude extracts was carried to characterize sensibility of the allergens to heat. ELISA was performed to determine specific IgE antibody levels of allergic patients to pork meat, and resulted in twofold higher mean value than that of tolerated patients. Extracted proteins from pork meat was separated with SDS-PAGE followed by immunoblotting using sera from pork sensitive patients and control subjects, respectively. The IgE binding response to pork meat by immunobots correlated with quantitative specific IgE value of each person. Immunoblots showed four prominent IgE-binding bands (66, 60, 50, 44 kDa) in crude extract, but two bands of those (60, 44 kDa) were heat-labile. These results suggest that most prominent allergens from pork meat are four components(66, 60, 50, 44 kDa) in korean and the heat treatment on allergen is additional parameter to characterize allergen.

• Journal of the FoodService Safety
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• v.3 no.2
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• pp.49-58
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• 2022

The objectives of this study were to investigate the behavior characteristics of pathogenic E. coli, Salmonella Typhimurium, Campylobacter jejuni, and Listeria monocytogenes in various kinds of meat (beef, chicken, and pork) and to compare their risk using FDA-iRISK. The growth of S. Typhimurium in chicken and pathogenic E. coli in pork and beef was well supported and posed a high risk. A similar trend was observed in the risk comparison results using the iRISK. When comparing total disability adjusted life years (DALY) per year based on the kinds of meat, chicken was the highest (88.2), followed by pork (58.5) and beef for "yukhoe" (18.8). When comparing scenarios grouped by bacteria, The highest total DALYs per year was observed with pathogenic E. coli (121), followed by S. Typhimurium (44.8) and L. monocytogenes (1.67E-³). These results indicate that the risk of combining meat and foodborne pathogens varies under the same distribution environment. Thus, strict management and supervision are required to store and deliver raw meat to prevent cross-contamination among the raw meats at the processing plant and retail market.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.649-657
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• 2011

In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.355-361
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• 2014

This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur when raw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at $300^{\circ}C$ for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi juice, or commercial marinating sauce and 7% pineapple juice. When the meat was marinated and then pan-broiled, pork ham meat protein was significantly denatured and hydrolyzed, and the level of PSA in the meat was significantly reduced. The PSA contents of pork broiled without marination, pork that had been marinated in commercial marinating sauce alone, pork that had been marinated in commercial marinating sauce with kiwi juice, and pork that had been marinated in commercial marinating sauce with pineapple juice, were 95.4, 43.3, 14.3, and 5.4 ng/mL, respectively (p<0.05). Marinating with pineapple juice was more effective than marinating with kiwi juice; and marination for 8 h was more effective than marinating for 4 h. These results indicate that the level of PSA in pork ham is effectively reduced, when the meat is first marinated in sauces that contain kiwi or pineapple extracts for 8 h, rather than 4 h, and then cooked. Further study is needed to determine whether marinated pork meat reduces allergenicity in vivo, as well.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.254-263
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• 2017

The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.1(PPE-0.1), and 0.2 g(PPE-0.2) per meat sample) on lipid and protein oxidation of pork patties during chilled storage for 12 days were investigated and compared to ascorbic acid (As-0.05) and butylhydroxytoluene (BHT) (BHT-0.01). The meat samples treated with PPE had greater (p<0.05) $a^*$ values comparing control in raw pork patties meat from day 4 of storage. The addition of PPE at all concentrations on meat samples effectively inhibited the formation of oxidation products as shown by decreasing conjugated dienes (CD), peroxide values (POVs), thiobarbituric acid reaction substances (TBARS), and carbonyl content during chilled storage for 12 d. The PPE-0.2 and BHT-0.01 had the lowest in decrease rate of free thiol content (0.24 and 0.22 times) during chilled storage. Therefore, results of this study suggest that PPE can be considered a potential antioxidant against lipid and protein oxidation of raw meat products.

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.445-450
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• 2016

Thermal-stable soluble proteins (TSSP) in livestock products has been recently reported. Therefore, the development of antibodies and immunoassay using a TSSP is useful because the presence of TSSP can be measured on processed food. In this study, the existence of TSSPs in pork fat and meat was confirmed and their antigenicity was investigated. The extracts from pork fat and meat by heating method were analyzed by SDS-PAGE with 5% stacking and 12% separating gels. The protein profiles from the raw pork fat and meat extracts (major band ranged 25 to 100 kDa) without cooking and heating treatments were significantly different compared to those from cooked and heated pork fat and meat extracts (several major bands > 100 kDa and < 30 kDa). This meant that non thermal-stable soluble proteins ranged from 25 to 100 kDa may be denaturated to insoluble proteins by cooking and heating treatments, and TSSPs were in pork fat and meat at kept their properties. The confirmed TSSPs were used as an immunogen to investigate their antigenicity. Eight mice (5 mice for pork fat and 3 mice for pork meat) were separately immunized with the TSSPs of pork fat and meat, and the anti-sera obtained from the immunized mice showed high titer values. Polyclonal antibodies against each target protein showed the specific reaction to pork fat and meat, individually. These indicated that TSSP could be used as an immunogen to produce antibodies such as monoclonal and polyclonal antibodies. In addition, antibodies specific to TSSP from pork fat and meat may be used as a bio-receptor in immunoassays for the identification of fraudulent adulteration with pork fat and meat in livestock products.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.158-163
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• 2014

In this study, two commercial PCR and ELISA test kits were examined for identification of eight animal species (beef, pork, chicken, duck, turkey, goat, lamb, and horse) from raw meat and meat products in Korea. The detection limit in RAW meat ELISA kit$^{(R)}$ on three types of meat samples blended with beef, pork and chicken, demonstrated that all meat species were differentiable down to 0.2%. RAW meat ELISA kit$^{(R)}$ on animal species resulted in differentiation rate of 94.5% for beef, 93.3% for pork, 90% for lamb, and 100% for chicken, duck, turkey, goat, and horse. In contrast, Powercheck Animal Species ID PCR kit$^{TM}$ resulted in 100% specificity at 0.05% limit of detection for all meat species. The detection limit of Cooked Meat ELISA kit$^{(R)}$ on mixed meat samples heat-treated with different temperatures and times, resulted in 0.1% for all heat-treated mixed meat except for chicken at 1.0%. Additionally, ELISA kit on sixty meat products resulted in specificity of 31.8% for ham, 13.6% for sausages, and 12.5% for ground processed products, and relatively low rate for more than 2 types of mixed meats. On the contrary, meat species differentiation using PCR kit showed higher percentage than that using ELISA kit$^{(R)}$: 50.0% for ham, 41.7% for sausages, and 28.6% for ground processed meat. Futhermore, PCR kit on 54 dried beef meats detected pork genes in 13 products whereas ELISA kit showed negative results for all products. Hence, the possibility of cross-contamination during manufacturing process was investigated, and it was found that identical tumblers, straining trays, cutters and dryers were used in both beef and pork jerky production line, suggesting the inclusion of pork genes in beef products due to cross-contamination. In this study, PCR and ELISA test kits were found to be excellent methods for meat species differentiation in raw meat and heat-processed mixed meat. However, lower differentiation rate demonstrated in case of meat processed products raised the possibility of inclusion of other species due to cross-contamination during manufacturing process.

• Animal Bioscience
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• v.34 no.4
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• pp.734-742
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• 2021

Objective: The present study aimed to investigate the occurrence and species of coagulase-positive staphylococci (CoPS) and coagulase-negative staphylococci (CoNS) in retail pork meat samples collected during nationwide monitoring. The staphylococcal isolates were characterized for antimicrobial and zinc chloride resistance and enterotoxigenic potential. Methods: A total of 260 pre-packaged pork meat samples were collected from 35 retail markets in 8 provinces in Korea for isolation of staphylococci. Antimicrobial and zinc chloride resistance phenotypes, and genes associated with the resistance phenotypes were determined on the isolates. Furthermore, the presence and distribution of 19 staphylococcal enterotoxin (SE) genes and enterotoxin-like genes among the pork-associated staphylococci were determined by multiplex polymerase chain reaction-based assays using the specific primer sets. Results: A total of 29 staphylococcal strains (29/260, 11.1%) were isolated from samples of retail pork meat, 24 (83%) of which were CoNS. The four CoNS species identified were S. saprophyticus (n = 16, 55%), S. sciuri (n = 3, 10%), S. warneri (n = 3, 10%), and S. epidermidis (n = 2, 7%). Among the 29 isolates, four methicillin-resistant CoNS (MR-CoNS; three S. sciuri and one S. epidermidis) and one methicillin-resistant CoPS (MR-CoPS; one S. aureus) were identified. In addition, a relatively high level of tetracycline (TET) resistance (52%) was confirmed in CoNS, along with a predominant distribution of tet(K). The most prevalent SEs were sep (45%), and sen (28%), which were carried by 81% of S. saprophyticus. Conclusion: These findings suggest that CoNS, especially S. saprophyticus strains, in raw pork meat could be a potential risk factor for staphylococcal food poisoning (SFP), and therefore, requires further investigation to elucidate the role of SEls in SFP and virulence of the pathogen. Our results also suggest that CoNS from raw pork meat may act as a source for transmission of antimicrobial resistance genes such as staphylococcal cassette chromosome mec and tet(K).