Physicochemical properties and storage stability of plant-based alternative meat prepared with low-fat soybean powder (LPAM) treated by supercritical-CO2 and those of full-fat soybean powder (FPAM) were compared. Ash and crude protein contents were higher in LPAM than in FRAM. Water absorption capacity and oil absorption capacity were significantly higher in LPAM than in FPAM. Water binding capacity was higher in LPAM than in FPAM during a 20 days storage period at 5℃ and pH was significantly lower in LPAM than in FPAM after a 5~10 days storage period. Hardness, gumminess and chewiness significantly increased with the increase in the storage period, and the three were significantly higher in LPAM than in FPAM after 10 days and 20 days of storage. The acid value showed no remarkable difference according to the storage period in LPAM; however, it was significantly higher in FPAM than in LPAM after 20 days of storage. The peroxide value and TBA value were significantly increased according to the storage period, and were significantly lower iin LPAM than in FPAM during all the storage periods. Therefore, the use of low-fat soybean powder may be effective in improving oxidative stability during storage in the production of plant-based alternative meat.

This study examined the effects of hot deboning and the irradiation of raw pork on the physicochemical properties of pork sausages. Pigs were deboned with a carcass (loin surfaces) temperature of 5℃ (cold) or 15℃ (hot). Each deboned raw pork loins were then irradiated at 0 kGy or 4 kGy. Emulsion-type sausages were prepared from each treated meat with other ingredients including fat, ice, salt, phosphate, and seasoning powder. Then sausage products were analyzed for their physiochemical properties and microbial spoilage up to 10 days. Emulsion stability of sausage products with hot deboning was better than the cold carcass up to three days. Sausage products with irradiated hot carcasses showed less cooking loss than from non-irradiated carcasses on day 10. Hardness, gumminess, and chewiness of the sausages decreased significantly with increasing storage time for all sausage products (p<0.05), but the sausage products with irradiated hot carcasses showed a smaller reduction compared with non-irradiated. Lipid oxidation was not significantly different in the sausage products with hot or cold deboning (p>0.05), but the sausage products from non-irradiated meats showed changes from 0.43 to 1.59 (MDA mg/kg of meat) in 10 days (p<0.5). Total plate count and E. coli count were significantly lower in the sausage products from irradiated meat (p<0.05). Finally, irradiating hot deboned meat at 4 kGy can be an excellent alternative for producing raw meat for sausages with promising microbiological and physicochemical properties.

본 연구는 국내 식생활의 기본적인 구성식단 중 하나인 고기류, 곡류, 그리고 면류에 함유되어 있는 수용성 비타민 B군(B1, B2, B3, B7)을 조사하였다. 본 연구에서 확인된 고기류의 B1은 0.039-0.295 mg/100 g의 범위를 나타내었고, B2는 0.029-0.327 mg/100 g의 범위를 나타내었다. B3는 0.158-3.183 mg/100 g의 범위를 나타내었고, B7은 0.812- 2.588 μg/100 g의 범위를 나타내었다. 곡류의 경우 B1은 0.069-0.097 mg/100 g의 범위를 나타내었고 B2는 0.008- 0.100 mg/100 g의 범위를 나타내었다. B3는 0.092-0.709 mg/ 100 g의 범위를 나타내었고, B7은 0.814-8.918 μg/100 g의 범위를 나타내었다. 면류의 경우 B1은 0.057-0.128 mg/100 g의 범위를 나타내었고, B2는 0.008-0.048 mg/100 g의 범위를 나타내었다. B3는 0.022-6.537 mg/100 g의 범위를 나타내었고, B7은 0.474-3.067 μg/100 g의 범위를 나타내었다. 본 연구에서 확인된 고기류, 곡류, 그리고 면류에 수용성 비타민 함량은 영양성분 기초 데이터베이스 구축 연구로써 이용될 수 있다고 생각된다.

In this study, hardness, which is one of the most important texture properties of meat products, was investigated in order to evaluate the potential of using crushed meat products as food for seniors. The hardness of crushed meat products in the Korean market, such as hamburg steak (12 products), meatball (8 products), ddeokgalbi (rib patties, 13 products), and wanja (meat dumplings, 10 products) were analyzed through a texture analyzer. Also, the hardness of UDF 1st grade hamburg steak (Japanese care food) was assessed in comparison with the texture characteristics of crushed meat products. The mean value of hardness of 43 crushed meat products purchased in the Korean market was 64,733±12,319 N/m2 (23,650-102,780 N/m2) while the hardness of UDF 1st grade product was 50,910±4,990 N/m2. The hardness of 16 crushed meat products was not significantly different from that of UDF 1st grade products (p<0.05). On the other hand, crushed meat products had higher relative standard deviation (RSD, %) values of hardness (mean: 19.6%, from 7.8 to 43.1%) than the RSD of UDF 1st grade products (9.8%) except for three products. Therefore, crushed meat products could be a developable “food for seniors” if deviations of texture are minimized. These findings on texture properties could be an effective data base for the development and quality control of “food for seniors” using meat materials.

해양심층수는 수심 200 m보다 깊은 심층(深層)에 위치하고 있어 차가운 온도를 유지하고 있으며, 대장균 및 일반세균 등에 의해서도 오염 되지 않은 깨끗한 해수이다. 해양심층수는 산업적 가치가 높은 재생순환형 자원이기 때문에 이를 상업적으로 이용하기 위한 활동이 활발히 전개되고 있다. 해양심층수를 기존 식육가공품의 염지제 대체제로서, 최적인 해양심층수 처리수를 적용한 시제품을 일반 식육가공품 소세지와 비교하여 안전성과 품질특성, 미네랄 함량차이를 알아보았다. 이를 통하여 해양심층수의 염지액 대체제로서의 가능성을 검토하고 이를 이용하여 제작한 식육가공품의 품질을 검토한 결과, 안전성과 품질특성에서는 일반 식육가공품 소세지와 차이가 없었으나, 미네랄 함량은 해양심층수를 적용한 축산가공품이 더 높았다. 이를 통하여 해양심층수는 소금의 대체제와 청정미네랄로 그 활용도가 높아서 해양심층수를 이용한 새로운 식품시장이 크게 활성화될 것으로 예상된다. 따라서 본 연구에서는 식품공전 규격 검사에 의한 안전성 평가 시험방법을 이용하여 품질검사항목 분석에 의한 품질특성 평가 및 유통기한 경과에 의한 안정성을 검토하고, 시험군과 대조군간의 미네랄 함량 시험을 진행하여 그 함량을 비교, 분석한 결과 후속 연구를 통한 식품, 의약품 및 축산업에 다양하고 차별화된 식육가공품을 제조할 수 있는 가능성이 있다고 판단하였다.

바다속 60 km 깊이의 수압과 같은 압력을 사용하여 순간적이고 균일한 압력전달로 가열공정을 최소화함으로써 신선한 맛과 향, 텍스처, 비타민의 유지 등 품질보존을 할 수 있는 기술인 HPP는 식중독과 부패미생물을 억제하는 효과를 가져올 수 있는 기술로 현재 가장 활발히 연구되고 있는 분야이다. 기존의 열처리가 단백질의 변성, 화학적 변화, 전분의 호화, 효소의 활성에 영향을 미쳐서 보존성을 유지한다면 HPP는 열처리의 장점은 그대로 갖고 있으면서 열처리에서 야기되는 원치 않는 화학적 변화를 최소화할 수 있다는 장점을 갖고 있다 보존기간이 길어 소비자들이 우려하는 첨가물의 사용이 필수적인 육류가공품에 대해서는 초고압처리에 대한 국내 연구가 미비하여 본 연구에서는 대표적인 육가공품인 슬라이스햄에 대해 600MPa 초고압처리(0분, 4분, 6분)가 이들의 신선도에 미치는 영향을 실험하였다. 수분함량은 48~69%, 염도 1.07-1.11%에서 변화를 보이고 있었고, pH는 처음 6.4-6.5에서 6.1-6.15까지 낮아졌으나 대조군과 처리군간의 차이는 나타나지 않았다. 초고압처리 후 20oC에서 보관한 일반세균 결과는 4주까지 모든 군에서 미미한 수준에서 일반미생물이 발견되었으나 5주부터는 대조군과 HPP 6분 처리군에서 105을 초과하였고 7주에는 4분 처리군, 6분처리군에서 식품으로 섭취가 불가능한 106을 초과하는 것으로 나타났다. 대장균군은 20oC 가중실험으로 7주간 관찰하였음에도 불구하고 모든 군에서 대장균군이 발견되지 않았다. 육류의 단백질 신선도 판정에 사용되는 방법인 VBN은 4주차까지는 1 mg% 미만의 VBN값을 보였고 5주부터는 1~2 mg%의 값을 나타냈다. 그러나 군별 차이는 나타나지 않았다(p > 0.05). 육의 조직내 지방 산패 정도의 지표로 사용되는 TBA는 7주가 끝날 때까지 0.18 mgMA/kg 이하였고 이 수치는 신선육의 범위에 들며, 처리군별 차이를 보이지 않았다. 본 실험에서는 포장재의 변성이 발생하지 않았고 가스의 발생으로 인한 부풀어 오름도 발생하지 않았는데, HPP의 효과가 전혀 관찰되지 않은 사실은 포장재의 밀착으로 인한 공기와의 차단만으로 기본적인 보존 효과를 보인 것이 아닌가 사료된다.

The objective of this study was to develop software to predict the kinetic behavior and the probability of foodborne bacterial growth on processed meat products. It is designed for rapid application by non-specialists in predictive microbiology. The software, named Foodborne bacteria Animal product Modeling Equipment (FAME), was developed using Javascript and HTML. FAME consists of a kinetic model and a probabilistic model, and it can be used to predict bacterial growth pattern and probability. In addition, validation and editing of model equation are available in FAME. The data used by the software were constructed with 5,400 frankfurter samples for the kinetic model and 345,600 samples for the probabilistic model using a variety of combinations including atmospheric conditions, temperature, NaCl concentrations and NaNO2 concentrations. Using FAME, users can select the concentrations of NaCl and NaNO2 meat products as well as storage conditions (atmosphere and temperature). The software displays bacterial growth patterns and growth probabilities, which facilitate the determination of optimal safety conditions for meat products. FAME is useful in predicting bacterial kinetic behavior and growth probability, especially for quick application, and is designed for use by non-specialists in predictive microbiology.

This study was conducted to identify sensory characteristics of soy-meat samples by trained panels and to observe the relationship between these sensory characteristics and consumer acceptability of the samples. Descriptive analysis was performed on eight samples; four types of patty style soy-meat samples (Soy-meat Patty; SP) made with a Ddukgalbi recipe (YSP, VSP, LSP, and SSP) and four types of Bulgogi style soy-meat samples (Soy-meat Bulgogi; SB) made with a Bulgogi recipe (YSB, VSB, LSB, and SSB). Seven panelists were trained, and they evaluated the appearance, odor/aroma, flavor/ taste, texture/mouth feel, and after taste attributes of these samples. Forty attributes were generated by panelists, and 37 attributes were significantly different across products (p<0.05). The SB group was characterized by beef, leek, and garlic flavor as well a sweetness, denseness, slipperiness, chewiness, and pepper after taste. The SP group was characterized by roughness, particle size, rancid oil flavor, raw bean flavor, astringent, sourness, and adhesiveness. Consumer test (n=125) showed that the VSB sample had the highest scores for acceptability of appearance, flavor, texture, and overall liking. The PLSR results show that the attributes that were more positively associated with acceptance of soy-meat samples were beef taste, wetness, and chewiness, whereas the raw bean smell and rancid oil flavor attributes were negative.

Nitrite and nitrates are usually used in the production of meat products as food additives even though they pose a secondary risk. In this study, the residues of nitrite and nitrate ions in 366 processed meat products distributed in Seoul were analyzed using ion chromatographs and UV spectrophotometers. In all tested products, the residues of nitrite were below 70 mg/kg, which met the processing standard and component specification for livestock products. Evaluation of nitrite ions, revealed a mean concentration of 7.1 - 11.9 mg/kg in hams, sausages, and bacons, while higher ratios of nitrite were found in other types of products. Among the studied processed meat products, at least 60% of hams and sausages had indications of nitrite, as did 90% of bacons and dry meats. No spiced meat and less than 10% of crushed meat had indications of nitrite. However, all dried meats showed below 1 mg/kg, regardless of whether they had indications of nitrite. Up to 9.7 mg/kg of nitrite was detected in the products with no indication of nitrite, and 14.6% of all products had at least 1 mg/kg of nitrite. This can be attributed to the reduction of residual nitrate ions in the products into nitrite ions. A review of the concentrations of nitrate ions in processed meat products by type suggests that the mean concentration was 22.3 (maximum 110.2) mg/kg in hams, 31.8 (maximum 89.5) mg/kg in sausages, 16.4 (maximum 28.2) mg/kg in bacons, 16.8 (maximum 61.1) mg/kg in spiced meats, 20.2 (maximum 99.4) mg/kg in crushed meats, and 121.0 (maximum 216.5) mg/kg in dried meats. Therefore, dried meats showed much higher nitrate ion concentrations than other types of meat products; however, the residue of nitrite ions in actual dried meats was found to be lower than 1 mg/kg, suggesting that the concentrations of nitrate ions do not affect those of nitrite ions. However, a certain concentration of nitrate ions was observed even when nitrate ions were not used in the products, as nitrite ions were transformed into nitrate ions and nitrite ions were detected even the products with no indication of nitrite ions. Therefore, continuous monitoring and preparation of relevant standards of the use of nitrate in processed meat products are necessary.

본 연구는 홀스타인 육우 송아지를 활용한 5가지 다양한 육제품 간의 이화학적 품질 특성을 비교하였 다. 수분함량은 Munich veal white가 다른 제품들에 비해 유의적으로 높은 수준을 나타내었다 (p<0.05). 지방과 회분함량은 Veal meatloaf 제품에서 다른 제품들과 비교하여 가장 높은 수준을 나타 내었다(p<0.05). pH분석 결과, Bockwurst veal sausage 제품이 다른 제품들과 비교하여 가장 낮은 수 준을 나타내었다(p<0.05). Veal meatloaf 제품의 보수력이 가장 낮은 수준을 나타낸 반면에 가열감량 은 높은 수준을 나타내었다(p<0.05). 명도(L*)와 적색도(a*) 값의 경우 Bockwurst veal sausage 제품 이 가장 높은 수준을 나타내었다(p<0.05). 황색도(b*) 값의 경우 Munich veal white와 Veal meatloaf 제품이 낮은 수준을 나타내었다(p<0.05). 조직감 측정 결과, 경도(hardness)는 Bockwurst veal sausage 의 제품이 가장 높은 수준을 나타낸 반면에 응집성(cohesiveness)은 가장 낮은 수준을 나타내 었다(p<0.05). 탄력성(Springiness)과 씹힘성(chewiness)은 Veal meatloaf 제품에서 가장 높은 수준을 보였다(p<0.05). 관능검사에서 다즙성(juiciness)은 Veal meatloaf 제품에서 가장 높은 수준을 보였다 (p<0.05). 응집성(cohesiveness)은 Bockwurst veal sausage 의 제품이 가장 높은 수준을 보였다 (p<0.05). 본 연구 결과를 통해 송아지육을 활용한 육제품 생산을 위한 기초 자료로 제공될 수 있을 것 으로 생각된다.

본 연구는 시중에 유통 중인 식육제품 중에서 유통기한이 임박한 다양한 육가공제품을 구입하여 미생 물 및 위생적 품질을 비교 분석하였다. 총 20점(햄6점, 베이컨 3점, 소시지 11점) 시료에 대해 pH, 수 분활성도(Aw), 지방산패도(TBARS), 단백질변패도(VBN), 총세균수(total aerobic counts), meat color 등의 분석을 실시하였다. 분석결과 pH는 최저 5.33에서 최대 6.59 범위를 나타내었고, Aw의 경우 0.90~0.93 범위를 보였다. TBARS는 0.11~0.59, VBN의 경우 2.37~14.75 수치를 나타내었다. 총세균 수는 최대 2.80CFU/g 이하로 검출되어 매우 낮은 수준을 보였다. 육색의 측정 결과, 명도(L*)는 56-72, 적색도(a*)는 5.2-34, 황색도(b*)는 0.7-16범위를 나타내었다. 본 연구 결과 제조공정과 첨가 물 차이에 따른 식육제품의 품질 특성에 차이들은 있었지만, 유통기한 내에 있는 제품의 품질 저하는 관찰되지 않았다. 따라서 시중에 유통 중인 육가공제품의 위생적, 미생물학적 안전성 평가의 결과로부 터 유통기한이 매우 잘 적용되고 있는 것으로 평가되었다.

Edible meat co-products (ECoPs) have recently received significant attention, particularly those for human consumption, because of the nutritional advantages of by-products and the worldwide emphasis on reducing economical loss by wasting. According to the regulations of the Animal and Plant Quarantine Agency in Korea, Korean edible by-products include more diverse internal organs than other nations, such as liver, lung, heart, stomach, pancreas, spleen, kidney, small intestine and colon, but there are no specific regulations for processing these by-products in Korea. Food borne pathogens such as salmonella, campylobacter and E.coli commonly reside in the gut flora of animals, including those that are clinically healthy. It is therefore very important that hygiene requirements are followed when stomachs and intestines are treated for human consumption, in order to prevent these pathogens passing into the human food chain. The requirements for these products have not always been well understood, and the guide attempts to explain these in a way that is helpful for operators.

Near Infra-red (NIR) analytical method was applied to quantify fat, moisture, protein, and salt in meat products. To ensure an accurate analysis, the NIR analysis method was compared with Korean food standard codex method. Correlation coefficients were 0.961-0.997, and the ratio of standard error of prediction (SEP) with standard error of laboratory (SEL) were 1.01-1.32. Z-score and Q score were −0.02-0.95 and −0.27-0.15, respectively. A control chart was conducted for three meat products. Each control chart data consisted of fat, moisture, protein, and salt, and it was produced by NIR analysis. The control chart of meat products was used for quality control.

본 연구에서는 포장방법 (진공, 일반)과 저장온도(4℃, -20℃)를 달리한 육류 (소고기, 닭고기) 및 생선에 대해 저선량 감마선 반복조사를 적용하였을 때 나타나는 병원성미생물 E. coli O157:H7 및 S. Typhimurium의 사멸효과를 확인하였다. 소고기와 닭고기의 경우 E. coli O157: H7은 최소 2 kGy 이상의 단일조사와 0.5 kGy 이상으로 반복조사 시 생육이 확인되지 않았고, S. Typhimurium은 최소 2kGy 이상의 단일조사와 1 kGy 이상으로 반복조사 시 생육이 확인되지 않았다. 생선의 경우 최소 0.5 kGy 이상의 단일 및 반복조사 시 E. coli O157:H7 와 S. Typhimurium 의 생육이 확인되지 않았다. 육류보다 생선이 낮은 선량으로 미생물을 사멸시킬 수 있었으며, 전반적으로 포장 방법에 따른 조사선량의 차이는 없었으나 저장온도의 경우 냉장보다 냉동의 경우가 좀 더 높은 조사선량을 요구하는 것으로 확인되었다.

Salmonellosis is a significant public health concern and a major cause of bacterial foodborne poisoning in Korea. Approximately 95% of salmonellosis cases in humans are related to the intake of contaminated food products, which mostly originate from livestock such as poultry, pigs, and cattle. To successfully develop strategies to reduce the spread of Salmonella, it is important to investigate the prevalence of Salmonella spp. isolated from food animals and meat. In Korea, the prevalence of Salmonella spp. in cattle was 1.2 2.0%, whereas in pigs it was 1.5 21%. Of all livestock and meat products analyzed, the Salmonella isolation rate was the highest in chickens (18.8 30.3%) and their meat. Antibiotic resistance is an important social issue. The frequent use of antibiotics in the livestock industry has led to increased antibiotic resistance in Salmonella isolates that are extracted from livestock, which raises serious public health concerns. To prevent the spread of antibiotic resistance, it is essential to collect data related to antibiotic-resistant Salmonella strains isolated from food animals and meat. Antibiotic resistance tests revealed that Salmonella isolated from cattle, pigs, and poultry were highly resistant to tetracycline and streptomycin. Recent studies show that the overuse of antibiotics in food animals can also affect antibiotic resistance in humans. Therefore, it is important to establish an appropriate management strategy to successfully prevent misuse of antibiotics within the Korean livestock industry.

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® 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® 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 kitTM resulted in 100% specificity at 0.05% limit of detection for all meat species. The detection limit of Cooked Meat ELISA kit® 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®: 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.

In this study, effective gene extraction methods were compared to identify raw materials of processed meat products through molecular biological methods. Species specific primers were used to identify ingredients of processed foods and, as a sample, 13 kinds of processed meat products including beef, pork and chicken. According to the type of sample, 13 kinds of samples were classified into liquid type, source type and powder type. The samples were pre-treated (centrifugation) and (or) performed Whole Gene Amplification (WGA) kit for amplification of the extracted DNA. As a result, it was possible to identify the raw material of products through the centrifugation of sample 1 ml for liquid type of processed meat products. For source type of products after gene extraction, it was required to perform WGA for the identification of ingredients. For powder type products did not required any further pre-treatment and WGA. In this study, it was an opportunity to confirm the possibility of identification of raw material from the gene extraction of processed meat products and this method could be used to examine the authenticity of raw material of products.

In this study, a method was developed using molecular biological technique to distinguish an authenticity of meats for processed meat products. The genes for distinction of species about meats targeted at 12S or 16S genes in mitochondrial DNA and the species-specific primers were designed by that PCR products' size was around 200bp for applying to processed products. The target materials were 10 species of livestock products and it checked whether expected PCR products were created or not by electrophoresis after PCR using species-specific primers. The results of PCR for beef, pork, goat meat, mutton, venison, and horse meat were 131, 138, 168, 144, 191, and 142 bp each. The expected PCR products were confirmed at 281, 186, 174, and 238 bp for chicken, duck, turkeymeat, and ostrich. Also, non-specific PCR products were not detected in similar species by species-specific primers. The method using primers developed in this study confirm to be applicable for composite seasoning including beefs and processed meat products including pork and chicken. Therefore, this method may apply to distinguish an authenticity of meats for various processed products.

This study investigated the effects of a healthy image on the preference and intake frequency of meat and animal products. The study looked into beef, pork, chicken, sausage, mackerel, cutlass fish, croaker, tuna, squid, shrimp, clams, fish cakes, eggs, milk, yogurt, ice cream, and cheese. A total of 359 usable surveys given to elementary school students, college students, and adults were collected using a convenient sampling method. While milk had the healthiest image, sausage had the least healthy image. The respondents preferred yogurt the most and sausage the least. The intake frequency of eggs was the highest and clams the lowest. The healthy image, preference, and intake frequency for all studied foods showed significant differences across both gender and age. The relationship between healthy image and preference was significant for all foods, and a healthy image always had a positive influence on preference. The relationship of healthy image and intake frequency was significant in 14 foods except for mackerel, cutlass fish, and tuna. Also a healthy image created a positive effect on the intake frequency of 14 foods.