This study was to investigate the effect of Jubak(Sulchigegie) on the physicochemical properties of pork. A pork was cooked in a pot opening the lid with the Jubak for 20 min and then covering the lid without Jubak for 20 min at 100℃. Effect of the added amounts of Jubak on the pork was examined by principal component analysis and electronic nose consisting of six metal oxide sensors. As a pork was cooked with 30g Jubak, ratio of resistance was increased. This condition removed unpleasant smell of pork. Effect of the pork with Jubak is better the end location than middle of pork. Also, first principal component score increased as the pork cooking time was increased. In the texture properties, hardness, chewiness, gumminess, and springness of the pork with 30g Jubak were significantly lower than others processed in this study. With sensory evaluation, the pork with 30g Jubak obtained the best score in taste, texture and overall acceptability. It could be concluded that the pork(400g) with 30g Jubak reduces the pork odor, increase the tenderness and improve the flavor and taste of pork.

In this study, dietary Rhus verniciflua Stockes were feeded on the porks and Hanwoo beef to determinate sanitation effects. this experiment was performed to measure oxygen contents and total flavor compounds of pork and beef inoculated Pseudomonas aeruginosa in headspace with SPME-GC. The headspace oxygen contents in Hanwoo beef were no difference on the diet supplementation ratio of Rhus verniciflua Stokes during storage at 5℃. Headspace oxygen contents of teratment dieted for 5 and 6months were higher than that of treatment dieted for 3 and 4months. No remarkable difference was observed in headspace oxygen contents in pork between control and treatment during storage at 0℃. Oxygen contents in pork of treatment diet containing 4% Rhus verniciflua Stokes was higher than that of treatment were lower than that of control on Hanwoo beef. Flavor compounds were the lowest in diet supplemented 6% of Rhus verniciflua Stokes during 4 months. Flavor compounds of pork is no change at 0℃. The longer storage periods It had the more increasing total flavor compounds and Rhus verniciflua Stokes supplement ratio had no effects on change of total flavor compounds. Such as this experiment, Flavor compounds and oxygen contents in headspace could be analyzed by SPME-GC method promptly and easily in accordance with, it is expected to apply SPME-GC method to evaluation of food quality.

This study was carry out to investigate the quality comparison of ground Korean native black pork compared with modern genotype pork by different fat addition. The Korean native black pig and modern genotype pig were slaughtered at 75 kg and 105 kg of live weight, and for 240 days and 210 days of feeding periods, respectively. The ground lean pork (M. semimembranosus) mixed with ground fat (10, 20 and 30%, respectively) was stored for 9 days at 4℃. The crude fat increased as fat content increased. The pH of two porks increased significantly during storage. It was lower the Korean native black pork during storage than modern genotype pork. The WHC (water-holding capacity) of Korean native black pork was higher than modern genotype pork. The Korean native black pork maintained black reddish color because it had lower CIE L* value and higher CIE a* value than the modern genotype pork. CIE L, b*, C* and h values increased with increasing fat content in two samples but all CIE color values decreased during storage. TBARS (2-thiobarbituric acid reactive substances), POV (peroxide value) and FOX (ferrous oxidation-xylenol orange) of ground pork during storage were increased as fat content increased. Lipid oxidation of Korean native black pork occurred more rapidly than modern genotype pig. The Korean native black pork tended to contain more saturated fatty acids compared with the modern genotype pork. Especially, stearic acid and total SFA (saturated fatty acid) content had significantly higher in Korean native black pork (p<0.05).

This study was carried out to investigate the comparison of meat quality of Korean native black porks and modern genotype pork fed high and low lysine levels of diets at growing and finishing stages during refrigerated storage after thawing. M. longissimus from Korean native black pigs (gilts) with a live weight of 65 kg and modern genotype pork (gilts) with a live weight of 110 kg were frozen at -80 ℃ for 1 month and placed in the dark room at 1℃ for 7 days after thawing. The moisture content was significantly lower in modern genotype pork fed high lysine level of diets than to the other treatments (p<0.05), but crude fat content was significantly higher in modern genotype pork fed high lysine level of diets (p<0.05). The pH value and sensory evaluation were significantly higher in Korean native black pork than to modern genotype pork (p<0.05), and the drip loss was significantly lower in Korean native black pork (p<0.05). CIE L*, ho and hunter L were significantly lower in modern genotype pork fed high lysine level of diets than to modern genotype pork fed low lysine level of diets (p<0.05). Myristate, palmitate and saturated fatty acid content were significantly lower in Korean native black pork fed high lysine level of diets than to Korean native black pork fed low lysine level of diet (p<0.05), but unsaturated fatty acid content and UFA/SFA ratio were higher in Korean native black pork fed high lysine level of diets (p<0.05). Consequently, as Korean native black pigs were fed high lysine level of diets at growing and finishing stages, saturated fatty acid content of pork increased but unsaturated fatty acid content and UFA/SFA ratio of pork decreased. And the water-holding capacity, color stability and sensory evaluation of Korean native black porks were better than those of modern genotype pork.

This study was carried out to investigate the comparison of quality characteristics of Korean native black porks fed high, medium and low levels of lysine diets at growing and finishing stages during refrigerated storage. M. longissimus from Korean native black pigs (gilts) with a live weight of 65 kg were placed in the dark room at 4℃ for 7 days and utilized for the quality measurements. The proximate composition, drip loss, TBARS value and sensory evaluation of raw and cooked meat were not affected by dietary lysine level. Korean native black pork fed low lysine diets showed the highest redness (a*) at day 7. Consequently, as Korean native black pigs were fed low lysine diets at growing and finishing stages, it was effective in color stability of porks.

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

This study was conducted to investigate the quality characteristics of low- fat pork patties containing fat replacers. Carrageenan(CA) in combination with pectin(PE) or potato starch(PO) was added as fat replacers and physicochemical properties were evaluated in low-fat pork patties cooked by oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with fat replacers were higher in moisture and ash content and lower in fat content than those of control. The cooking yield and reduction in diameter of pork patties were significantly improved by the addition of fat replacers(p<0.05). Pork patties formulated with CA had the highest fat retention, while CA+PE had the highest water holding capacity. Hunter s L(lightness) value was not different from among patties and a(redness) and b(yellowness) values were higher in carrageenan-based patties than those of control patties. Hardness was higher in carrageenan-based patties than that of control and cohesiveness and springiness showed no difference among patties. Sensory analysis showed that flavor, juiciness and palatability of carrageenan-based patties were superior to control patties and combined use of CA with PE or PO provided improved acceptability of low-fat pork patties over that from using single carrageenan.