본 연구에서는 저장기간에 따른 돈육의 신선도 변화측정을 위하여 돈육의 형광 반응을 측정 하였다. 형광 방출-조사 메트릭스를 측정하여 저장기간별 돈육의 부패 정도를 가장 잘 구분 할 수 있는 최적 형광 파장을 찾고자 하였다. 등심의 경우 조사광 420 nm, 방출파장 569 nm, 삼겹살의 경우 조사광 430 nm, 방출파장 636 nm이 저장기간에 따른 신선도 변화 측정을 위해 가장 적합한 파장임을 확인할 수 있었는데 이는 ZnPP와 PP 성분의 형광 반응 영역과 일치하였다. 형광 반응측정에서 얻은 상대 형광강도 값과 돈육의 화학적 및 미생물학적 측정값을 선형회귀법을 이용하여 분석하였다. 선형회귀 분석 결과 등심의 결정계수(R2)는 TBARS, TBC, VBN, pH가 각각 0.693, 0.822, 0.869, 0.632로 나타났다. 삼겹살의 경우는 TBC값이 0.577로 가장 높은 결정계수를 나타내었다. 본 연구의 결과는 특정 파장 영역의 돈육의 형광 값이 돈육 신선도와 관련된 화학적 및 미생물학적 인자들과 밀접한 관계가 있다는 것을 보여주는 것으로 형광측정기술이 돈육의 신선도를 간편하고 빠르게 그리고 비파괴적으로 예측 할 수 있는 가능성을 보여주었다.

본 연구에서는 천연물질인 자몽종자추출물, 코치닐색소, 녹차추출물의 흥미첨가농도범위를 각각 0.02-0.08, 0.05-0.117 및 0.05-0.117%(w/w)로 놓았으며 혼합비율로서 혼합물 구조모형으로 설계하여 돈육포의 품질특성을 반응표면분석법으로 비교분석하였다. 색상 면에서 a값에서는 자몽종자추출물, 코치닐색소, 녹차추출물을 각각 0.02, 0.15 및 0.05%의 농도로 첨가 시 가장 높은 값인 14.5를 나타내었으며 천연물질을 첨가하지 않은 대조구는 7.9이었다. 60oC의 가속저장에서 대조구의 경우 저장 7일 후 TBA값의 증가정도는 80.20%이었으며 처리구 중 가장 작은 값을 보인 것은 자몽종자추출물, 코치닐색소, 녹차추출물의 농도가 각각 0.05, 0.05 및 0.10%에서 나타났으며 그때의 증가율은 16.44%이었다. 저장초기 천연첨가물질 혼합비율에 따라서 총 균수는 3.39-3.69 log CFU/g로 큰 차이는 없었으며 대조구의 3.41 log CFU/g과도 차이를 나타내지 않았다. 25oC의 저장에서 대조구의 경우는 7일 후 약간 증가하였으나 천연물질을 첨가한 경우에는 대부분 감소하였다.

본 실험은 호박분말 급여가 돈육의 품질 특성에 미치는 영향을 조사하기 위하여 평균 개시체중 64.5 kg인 총 20두의 3원 교잡종(Landrace×Yorkshire×Duroc)을 대상으로 호박분말 급여량을 0, 2, 5 및 7%로 처리구별 5두씩 공시하여 출하전 30일간 급여하였다. 호박분말 급여구에서 높은 수분 함량 및 조지방 함량을 나타내었다. 명도(lightness) 값은 처리구들 간 유의적인 차이가 나타나지 않았으나(p>0.05), 적색도(redness)는 2% 및 7% 호박분말 급여구가 대조구에 비해 유의적으로 높은 값을 나타내었다. 육즙 및 가열감량은 모든 처리구에서 유의적인 차이가 없었으나, 5% 호박분말 급여구에서 높은 pH 및 모든 호박분말 급여구에서 낮은 전단가 값을 나타내었다. 호박분말 급여구에서 대조구에 비해 낮은 콜레스테롤 함량을 보이며, 호박분말 급여수준이 증가할수록 콜레스테롤 함량이 감소하였다. 또한 호박분말 급여구에서 높은 myristic acid(C14:0) 함량을 보인 반면, 2% 및 5% 호박분말 급여구에서 높은 palmitoleic acid(C16:1) 함량 나타내었다. 따라서 호박분말 급여는 돈육의 사후 pH와 수분함량을 높이고, 전단가 및 콜레스테롤 함량을 감소시키는 등 돈육 품질을 개선시키는 것으로 나타났다.

The objective of this study was to address the issues associated with the solubility of the pork meat oligopeptide, while maintaining its original nutritional value and improving its digestibility. The pork meat oligopeptide was used to produce an oral liquid supplement that was contained in a 200 ㎖ can. The formulation was designed to satisfy 20% of the daily recommended nutrition intake of an adult male aged between 20 and 29. Analysis of the quality characteristics showed that this formulation was highly homogenized as an oral liquid supplement with advanced solubility. In addition, based on the viscosity, pH, color value, turbidity, and brix, the product was shown to advanced processing quality with great solubility; however, there was some concern that the taste would be deteriorated due to the bitter taste of the peptide. Thus, further studies need to be performed before this formulation can be commercialized.

This study was performed to determine the transfer rates of each foodborne pathogen from pork meat packaging during the processing. We analyzed the transfer rate of Listeria monocytogenes from contaminated pork meat to worker's hands (wearing polyethylene gloves, PEG; cotton gloves, CG; and bare hands), cutting boards and knives, and vice versa. Transfer rate of CG 100.00% was higher than that of bare hands 2.513% and PEG 1.511%. In particular, when wearing CG, the transfer rate from the CG to bare hands with CG was 0.08%. Also, the range of transfer rates from contaminated pork meat to cutting board and knife was 0.352-3.791%. In contrast, transfer rates from the workers’ hands (with PEG/CG and bare hands) to cutting board, knife, and pork meat ranged from 0.001 to 0.141%. There was a lower transfer rate from workers’ hands than from pork meat. These findings indicate that use of PEG could effectively reduce or prevent the cross-contamination compared to CG and provide important information concerning the consecutive transfer of L. monocytogenes during food processing.

본 연구는 사일리지 사료를 급여하였을 때 돼지 품종과 사일리지 급여 유무에 따른 등심의 품질 특성에 미치 는 영향을 평가하기 위해 실시하였다. 돼지품종은 가고시마 와타나베 흑돼지 (B), 삼원교잡종[D (Landrace× Yorkshire)× Duroc], 미국산 버크셔종(A) 등에 대해 각각 시험구와 대조구 20두씩 총120두를 공시하였으며, 개시체중은 평균 69.3± 3 kg, 시험기간은 평균 66.7± 9.3일, 출하일령은 200〜210일이었다. 사일리지를 급여하지 않은 대조구 (C)에 비해 급여한 처리구 (T)가 조단백질 함량은 많았고, 육색은 밝았으며, 신선육 관 능평가 시 외관, 육색, 상강도 및 전체적 기호도에서 높은 점수를 보였고, stearic산과 oleic산은 낮고, linoleic산, arachidonic산, 필수지방산 및 필수지방산/불포화지방산 비율은 높게 나타났다. 사일리지 급여 시 단맛 관련 아미노산 함량은 높은 장점을 지닌 반면 육색의 적색도는 낮고, 가열감량과 육즙감량은 많아 다즙성이 낮았으며, 육의 탄력성이 낮고 지방의 밝기는 어둡고 황색도가 높은 단점을 보였다.

A reversed-phase high-performance liquid chromatography with tandem mass-spectrometric detection was developed and validated for the simultaneous analysis of 13 quinolones (orbifloxacin, sarafloxacin, marbofloxacin, ofloxacin, enrofloxacin, danofloxacin, pefloxacin, ciprofloxacin, norfloxacin, difloxacin, oxolinic acid, flumequine, nalidixic acid) in pork. The drugs were extracted from homogenized sample using acidic buffer (2% trichloracetic acid) and acetonitrile with ethyl acetate. Analysis was performed by liquid chromatograph with tandem mass spectrometry (LC-MS/MS) in positive mode for all quinolones. Mass spectral acquisition was performed in the multi reaction monitoring mode (MRM), selecting two structurally significant transitions per compound. Good linear relationship (R2=0.999) was observed at 6 concentrations of 2.5～100 ng/g. Satisfied recoveries (73.3～105.4%) of all quinolones were demonstrated in spiked pork at three levels from 5 to 20 ng/g. The limits of quantitation (LOQs) for quinolones ranged from 0.25 to 5.0 ng/g.

This study was conducted to investigate the effects of herbs (dill weed, fennel seed and rosemary) on color stability and lipid oxidation of ground pork patties during storage at 2oC and −20oC. Lipid oxidation was determined by the thiobarbituric acid reactive substances (TBARS) method. Fennel seed was identified as being the most effective ingredient in terms of meat redness (Hunter a-values) during storage at 2oC (p<0.05). Patties treated with rosemary had lower Hunter a-values than control, and dill weed was the least beneficial in influencing meat redness, having significantly lower a-values than control patties. During frozen storage at −20oC, no significant differences in a-values were observed between the control patties and those treated with fennel seed. Patties treated with rosemary had lower a-values than control and patties with dill weed had negative a-values throughout storage. The cooking process increased Hunter L-values and decreased a-values in all patty samples. TBARS values increased during storage. Rosemary displayed excellent antioxidative activity as evidenced by the completely inhibition of TBARS formation of cooked pork patties. Dill weed and fennel seed also exerted an intermediate but significant antioxidant effect during storage (p<0.05).

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 statistics probability approach for microbial risk assessment (MRA) has been recognized as an efficient method because this probability approach, which can be presented the diversity, variability, and uncertainty for the environmental factors of food processing, provide better realistic results than point estimate. This study was conducted to determine of probability statistics for the environmental factors of the pork-cutting processing i.e. the processing time, the pork meat temperature, and processing room temperature etc. As the input parameters for the MRA, triangular distribution and normal distribution were selected as an efficient probability distribution model, these distributions were analyzed by the simulation. The simulation results showed the processing time estimated 53 min as mean (5% - 22 min and 95% - 98 min), pork meat temperature estimated 4.83 ℃ as mean (5% - 2.25 ℃ and 95% - 7.12 ℃, 48.78% exceed 5 ℃), and processing room temperature estimated 17 ℃ as mean (5% - 10.92 ℃ and 95% - 22.56 ℃, 71.178% exceed 15 ℃).

The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at 5℃. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between 102 to 104 CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.

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.

This study was carried out to investigate the effect of market weight on the sensory attributes of Korean native black pork. The M. longissimus from Korean native black pigs (KNP) with market weight of 56 kg and 70 kg were utilized as experimental materials. The intramuscular fat content, a* (redness) and b* yellowness) values were higher in KNP with market weight of 70 kg than in KNP with market weight of 56 kg (p<0.05). In TPA, hardness, adhesiveness, guminess and chewiness were lower in KNP with market weight of 70 kg than in KNP with market weight of 56 kg (p<0.05). The marbling score, meat color and overall liking among sensory evaluation of raw pork and taste, texture and overall liking among sensory evaluation of cooked pork were higher in KNP with market weight of 70 kg than in KNP with market weight of 56 kg (p<0.05). Therefore, higher market weight of KNP increased the sensory attributes of pork.