This study investigated the effect of the addition of various levels of pig head meat (HM) as a substitute for rear leg meat (RLM) on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigerated storage. Sausages were prepared in four variations according to the proportion (0%, 10%, 20%, or 30%) of HM added and maintained at 4°C. Quality measurements were taken for 28 days. The sausages added with the addition of 20% and 30% HM had significantly (p<0.05) higher moisture and lower protein content compared to those without the addition of HM. The pH value during the storage period was higher (p<0.05) in the sausages to which the HM had been added than in those without HM. The sausages with 30% HM showed the lowest (p<0.05) L* and b* values and the highest (p<0.05) a* value during the storage period. The 2-thiobarbituric acid reactive substances (TBARS) content, hardness, cohesiveness, springiness, gumminess, and chewiness of the sausages showed no significant variations with the addition of various levels of HM. These data suggest that RLM could be substituted with 30% HM because it does not negatively affect the quality of the non-emulsified sausage. However, a further study on sausages made with 100% HM instead of RLM may be needed to improve its utilization.

The objective of this study was to develop a palatability index for evaluating taste quality of pork through correlation and causality between fatty acids and taste related factors. Results of analysis of the components and taste evaluation among varieties showed that the taste quality of Duroc pork was the best. A correlation was found between fatty acids and taste evaluation factors. Saturated fatty acids (SFAs) and oleic acid increased the sweetness and savory taste, the preferred flavors, while sourness and bitterness, the non-preferred flavors, decreased, and thus positively affecting the taste. Polyunsaturated fatty acids (PUFAs) have been shown to have a negative effect on taste by decreasing their preferred taste while increasing their non-preferred taste. In addition, multiple regression between fatty acid and five taste factors showed that stearic acid and oleic acid increased the sweetness and savory taste, while myristic acid decreased the bitterness. Linolenic acid was found to be negatively affecting the taste by increasing non-preferred flavors. In conclusion, SFAs, oleic acid and linolenic acid were found to be the major factors affecting the taste of pork. Therefore, the results of this study can be used as an index to produce delicious pork for pig producers as well as help consumers to trust and purchase high quality domestic pork.

The impregnation of solid foods into the surrounding hypotonic or hypertonic solution was explored as a method to infuse NaCl in pork loin cube without altering its matrix. Mass transfer kinetics using a diffusive model as the mathematical model for moisture gain/loss and salt gain and the resulting textural properties were studied for the surrounding solutions of NaCl 2.5, 5.0, 10.0 and 15% (w/w). It was possible to access the effects of brine concentration on the direction of the resulting water flow, quantify water and salt transfer, and confirm tenderization effect by salt infusion. For brine concentrations up to 10% it was verified that meat samples gained water, while for processes with 15% concentration, pork loin cubes lost water. The effective diffusion coefficients of salt ranged from 2.43×10-9 to 3.53×10-9 m2/s, while for the values of water ranged from 1.22×10-9 to 1.88×10-9 m2/s. The diffusive model was able to represent well salt gain rates using a single parameter, i.e. an effective diffusion coefficient of salt through the meat. However, it was not possible to find a characteristic effective diffusion coefficient for water transfer. Within the range of experimental conditions studied, salt-impregnated samples by 5% (w/w) brine were shown with minimum hardness, chewiness and shear force.

한국과 중국은 경제발전으로 인하여 육류 소비 패턴이 지속적으로 변화해왔다. 본 연구에서는 한국과 중국의 소비자들이 육류를 구매함에 있어 구매요인의 차이가 나타나는지, 나타난다면 그 요인의 차이가 얼마나 나는지 분석하였다. 본 연구를 위해 2017년 8월 28일부터 9월 11일까지 온라인 조사 방식으로 한국과 중국 길림성 소비자를 대상으로 동일한 내용의 설문 조사를 실시하였다. 한국 설문조사에서 339부, 중국 설문조사에서 305부를 회수하여 총 644부의 설문지를 최종 분석에 사용하였다. 한․중 양국 소비자의 육류 구매요인 차를 확인하기 위하여 MANOVA분석을 이용하여 그 차이를 살펴보았다. 다음으로 Ordered Probit분석을 통해 각 육류 소비요인과 국가, 나이, 성별 등의 변수 간 차이가 있는지, 차이가 얼마인지 알아보았다. 분석결과 한국과 중국 길림성의 육류 소비요인은 마블링 요인에서만 차이 가 없는 것으로 나타났고 기타 요인에서는 차이가 있는 것으로 분석되었다. Ordered Probit분석 결과 마블링을 제외한 모든 육류요인은 양국 간에 차이가 있는 것으로 확인되었다. 한국의 응답자의 경우 육류 구매 시 중국 길림성의 응답자보다 맛, 품질, 판매가격, 판매장소, 안전성을 더 중요하게 생각하는 것으로 분석되었으며, 중국 길림성의 응답자의 경우 한국의 응답자보다 브랜드를 더욱 중요하게 생각하는 것으로 나타났다.

Pork is a popular meat consumed in Korea. However, the consumption pattern has typically focused on preferred parts, like pork belly, which is usually broiled. This consumption pattern has increased both stocks of low fat parts and medical costs, and has thereby disturbed pork industry growth and the national health welfare. Changing the consumption patterns of preferred parts and encouraging consumption of low fat parts will improve consumers’ quality of life and also increase their benefits. Thus, this study estimated WTP (Willingness To Pay) for health funds among consumers who eat pork meat, considering the health benefits gained by consuming low fat parts and changes in preferred part consumption. The results of this study show that WTP is higher when consumers have a smaller family and a higher income; these consumers plan to increase intake of pork meat in the future and think that the promotion of low fat pork meat consumption is more important. The WTP for health funds is estimated to be 49won to 287won through Logit Model. The health benefits of low fat consumption were estimated to be 92 billion won to 539 billion won per year. Therefore, reforming low fat pork consumption not only changes the traditional consumption pattern focused on preferred parts but also leads to a variety of benefits for consumers, including health benefits.

돼지고기 중 5종의 곰팡이독소(아플라톡신 B1, B2, G1, G2 및 오크라톡신 A)를 분석하기 위해 0.1% 개미산을 함유한 50% 아세토니트릴용액으로 추출한 후 고체상추출칼럼을 이용하여 정제하고, LC-MS/MS로 동시 정량할 수 있는 시험법을 마련하였다. 분석조건으로 측정한 5종의 곰팡이독소 matrix-matched 표준곡선식에서 모두 상관계수 0.998이상의 상관관계를 나타내었다. 5종의 곰팡이독소 2배의 정량한계에서 10배의 정량한계로 첨가한 시료에서 평균 회수율은 72.1~109.9%로 실험 결과들이 EU 가이드라인에서 제시하는 유효성 확인을 위한 기준을 만족함으로써 시험법의 신뢰성을 확보할 수 있었다. 충청지역 유통되고 있은 돼지고기 20건에 대한 총아플라톡신 및 오크라톡신A에 대한 오염도 조사결과 정량한계 미만으로 조사되었다.

The aim of this study is to investigate the genetic interrelationships between economic or meat quality traits (birth weight, weaning weight, average daily gain, market weight, carcass weight, backfat thickness, water, ash, fat, protein, water holding capacity and pH) and 6 SNPs located on six selected candidate genes (MC4R, PGK2, TNNI1, TNNI2, PIK3C3, and CTSK) in Korean native pigs. The genotypes were identified in the 6 SNPs by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) procedure, and association of the genotype on economically important traits was analyzed by general liner model. According to the analyzed results, the MC4R c.1426A>G was correlated with birth weight (p=0.032) and the PGK2 g.122T>G was associated with pH (p=0.026). These findings obtained in the present revealed that the each SNPs of MC4R and PGK2 could be useful as potential genetic markers for birth weight and pH in Korean native pigs, respectively.

The purpose of this study was to investigate changes in Korean meat consumption as well as meat consumption trends. During the Japanese occupation period, the supply of meat was considerably insufficient. However, meat consumption mainly in large cities has gradually increased. Especially, 'Pyeongyang cow', a specialty of Pyeongyang, started being raised as edible beef cattle in 1933. During the chaotic period following liberation from Japan, the price of meat sharply increased. However, as the meat supply stabilized, the 'beef grade system' was introduced in 1967. Since then, beef has sold according to region. During the early economic growth period of the mid-1970s, meat consumption rapidly increased, and foreign beef was first imported in 1976. The preference for beef was somewhat attenuated due to the outbreak of mad cow disease and economic slowdown of the 1990s, resulting in an increase in the consumption of pork, a replacement meat. During the recent period of economic development, meat consumption has somewhat fallen and remained low. In late 2003, with the occurrence of mad cow disease in the US, the demand for pork, and especially pork fatback, has sharply increased.

본 논문에서는 선행연구와 달리 냉장육 돼지고기와 냉동육 돼지고기에 대한 서로 다른 관세철폐 일정을 명시적으로 고려하여 한․미 FTA가 국내 돼지고기 시장에 미치는 영향을 분석하였다. 국산 돼지고기의 균형가격은 최소 2.69%에서 최대 15.96%까지 감소하고, 물량은 최소 1.35%에서 최대 5.6%까지 감소할 수 있는 것으로 시뮬레이션 된다. 또한 부위별로 보면 관세철폐 이행 이후 돼지고기의 도매가격은 kg당 최소 100원에서 최대 1300원까지 하락할 수 있는 것으로 분석된다. 이러한 분석결과는 한·EU의 협상결과나 DDA 협상 타결로 인한 다른 나라 돼지고기의 수입증가와 같은 돼지고기 시장의 다른 측면과 돼지고기가 타 육류와 가지는 대체관계 등은 고려하지 않은 것이기 때문에, 본 논문의 분석결과는 다른 모든 조건이 일정하다는 가정 하에 미국산 돼지고기의 수입가격이 하락한 상황이 가져오는 효과만을 분석했다는 전제하에 이해되어야 한다.

The purpose of this study was to investigate the antibacterial effect of films on shelf-life and microbiological Safety of pork meat. Effects of antimicrobial films against total aerobic bacteria, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus in pork meat were evaluated during storage of 14 days at 5℃, 10℃ and 15℃. Antimicrobial films were developed with addition of a natural substance, wasabi extracts (Wasabia japonica). At 5℃ storage, growth of total aerobic bacteria, E. coli O157:H7, L. monocytogenes were inhibited higher than at 10 and 15℃. Especially, the numbers of S. Typhimurium and S. aureus were increased gradually at 5℃ even in the control sample, and it takes more than 14 days to increase in every sample upto 6 log10 cfu/g. The higher antimicrobial effects of the films were observed at storage of 5℃ than at 10oC and 15℃. There was a limit of a single treatment of antimicrobial film to prolong shelf-life of pork meat. The synergistic effect of antimicrobial film were observed with addition of refrigeration at 5℃.

가열 조리된 냉장 돼지고기 패티에 사용된 상업용 유통 γ-oryzanol과 α-tocopherol 의 항 산화 효과가 돼지고기 육질 내의 지질 산화로부터 기인되는 warmed-over flavor (WOF) 값과 콜레스테롤 산화로부터 기인되는 이차 산화물인 7-ketocholesterol의 생성 추이 변화로 비교 분석되었다. 지질산화로부터 측정된 파라미터는 이화학 데이터인 TBARs 값과 관능 데이터인 WOF 값에 의해 비교 분석되었으며, 콜레스테롤 산화로부터 유래된 측정 파라미터는 산화 유도기간에 따른 가열 조리된 돼지고기의 콜레스테롤 함량 변화 정도와 주요 콜레스테롤 산화물인 7-ketocholesterol 생성 정도에 의해 비교 분석 되었다. 콜레스테롤과 콜레스테롤 산화물은 cold saponification 추출 기법과 고속액체크로마토그래프 (HPLC) 테크닉을 이용하여 정량적으로 분석되었다. 아울러, 측정된 각 파라미터 변수들 간의 통계적 상관관계가 검토되었으며, 가열 조리된 돼지고기 패티의 산화로부터 기인되는 이차 산화물에 대한 γ-oryzanol과 α-tocopherol의 항 산화력이 비교 분석되었다. 분석 결과 모든 파라미터 변수들은 서로 간에 유의적인 상관관계를 나타내었으며, 특히, γ-oryzanol 처리 군에서 유의적인 지질 및 콜레스테롤 항 산화 효과를 보였다.