This study was to conducted to investigate the antioxidative activity of 70% ethanol extracts of kiwi of three different colors (gold, green and red) by measuring DPPH, ABTS radical scavenging activity, tyrosinase inhibitory effect, metal chelating effect, reducing power, and nitrite scavenging activity. Total polyphenol contents were: gold kiwi, 3.09 mg GAE/g, green kiwi 2.71 mg GAE/g, and red kiwi 4.59 mg GAE/g, respectively. Red kiwi showed higher antioxdidant activity than gold and green kiwi. DPPH and ABTS radical scavenging activity, and nitrite scavenging activity of red kiwi exhibited 94.83, 99.57, and 97.88%, respectively, at a concentration of 20 mg/mL, which were equal to those of ascorbic acid (positive control). Metal chelating effect of red kiwi was superior to that of ascorbic acid. Therefore, the availability of red kiwi will be increased in the field of functional material for food additives and value added products.

The present study investigated the dealing mode and the quality of Chuncheon Dakgalbi on marketing. Distribution of chicken as raw material for Dakgalbi at 100 restaurants in Chuncheon was studied. Boneless chicken was sold at 89, bone-in chicken was sold at 9 and both of them were sold at 2 restaurants, respectively. Consumer's taste for Dakgalbi was surveyed at different area such as apartment (A), university (B) and downtown area (C) in Chuncheon. The redness and taste score of Dakgalbi was found to be significantly higher (p<0.05) among the members of family (A) as compared to others. Saccharinity and salinity of Dakgalbi were rated significant (p<0.05) among university student (B) than other consumers. In conclusion, quality characteristics of Dakgalbi differs with marketing area or consumer group in Chuncheon.

This study was conducted to investigate the application of ATP bioluminescence to measure the degree of microbial contamination from raw meat, meat processing and milk processing lines. Samples collected from slaughter house, meat and milk processing plants were tested for estimation of bacterial number by using ATP bioluminescence and conventional method. The former result was transffered to R-mATP value(log RLU/㎖), and the latter transffered to CFU(log/㎖). Correlation coefficient(r) between aerobic counts(CFU, log/㎖) and R-mATP(log RLU/㎖) value was 0.93(n=408). R-mATP of aerobic counts from beef, pork, chicken was 0.93(n=220), and that was 0.93(n=187) between meat processing and dairy processing plants. In addition, Correlation coefficient(r) between aerobic counts and R-mATP was 0.87(n=252) under 1 × 10^5/㎖ of bacterial count and 0.74(n=152) over l0^5 respectively.