The objective of this study was to evaluate the changes in the physicochemical and microbiological characteristics of pork loin meat through microwave treatment. The microwave treatment was divided into two groups: continuing microwave treatment (CW) and holding microwave treatment (HW). The microwave treatment resulted in a whiter color (L value) and affected the a, b value. The initial pH was 5.51~5.74, but it increased to 6.32~6.51 when the pork loin samples were stored for three days. During storage for 14 days, the pH changes were not significantly different (p>0.05). The thiobarbituric-acid values of all the pork loin samples increased along with the storage period, and decreased with increasing microwave dose. The volatile basic nitrogen (VBN) content of the control was higher than those of the other samples, and the VBN content decreased along with the microwave dose. The total plate counts of the pork loin samples decreased with increasing microwave dose. The study results indicated that T2 (100 W, HW) is most effective for the safety of pork loin meat without decreasing the meat’s physicochemical and microbiological characteristics.

Leptoglossus occidentalis Heidemann, 1910 was newly recorded in Korea as a invasive species at Gyeongsangnam-do, Korea in 2010 and 2011. Leptoglossus Guérin-Méneville, 1831 is also newly recorded Coreid genus in Korea. The diagnostic shape is expanded leaf-like hind tibiae. The origin of this species is North America and it has been rapidly propagated around the world as a pest. This bug recognized as a pest on almost of Pinaceae plants and they suck on developing cones, so the monitoring on the present invasion of this species in Korea is urgent. It was presumed that the invasion of Leptoglossus occidentalis into Korea was before 2010 with present study.