축산식품과학과 산업

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

POST COVID-19: Untact Meat Processing Technology

POST COVID-19: 언택트 식육가공

  • Yong, Hae In (Research Group of Food Processing, Korea Food Research Institute) ;
  • Kim, Tae-Kyung (Research Group of Food Processing, Korea Food Research Institute) ;
  • Kim, Young-Boong (Research Group of Food Processing, Korea Food Research Institute) ;
  • Jung, Samooel (Division of Animal and Dairy Science, Chungnam National University) ;
  • Choi, Yun-Sang (Research Group of Food Processing, Korea Food Research Institute)
  • 용해인 (한국식품연구원 가공공정연구단) ;
  • 김태경 (한국식품연구원 가공공정연구단) ;
  • 김영붕 (한국식품연구원 가공공정연구단) ;
  • 정사무엘 (충남대학교 동물자원학과) ;
  • 최윤상 (한국식품연구원 가공공정연구단)
  • Published : 2020.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Keywords

References

  1. 식품 등 기준 설정 원칙 및 적용. 2016. 식품의약품안전처, 발간등록번호: 11-1471000-000075-01.
  2. 오수연. 2018. 소비자들의 심적 만족을 공략하라! 마케팅 52:55-60.
  3. 이동선. 2006. 조리기능과 관련된 최근 식품포장기술. Proceedings of the Korean Society of Food and Cookery Science Conference. pp.18-24
  4. Cho SY. 2017. Management system for ensuring safety of HMR (Home Meal Replacement) products. Food Sci Ind 50:51-59.
  5. Chung DH. 2007. Retort processing of packaged foods. Korean J Packag Sci Technol 13:59-65.
  6. Ha SD, Park JY. 2006. Trends in controlling method of foodborne pathogenic microorganisms. Safe Food 1:8-18.
  7. Her JY, Lee SM, Kim SW, Lee KG. 2010. Smart packaging technology: Time-temperature indicator and freshness indicator. Food Sci Ind 43:2-13.
  8. Jo GS. 2015. Eco-friendly packaging of CJ. The Monthly Packaging World 50-56.
  9. Jo K, Lee S, Yong HI, Choi YS, Baek KH, Jo C, Jung S. 2020. No mutagenicity and oral toxicity of winter mushroom powder treated with atmospheric non-thermal plasma. Food Chem 127826.
  10. Joh JH. 2020. Influence of untact culture on both social development and personality formation: Focus on the COVID-19 pandemic. J Saramdaum Edu 14:139-155. https://doi.org/10.18015/EDUMCA.14.3.202008.139
  11. Jun SH, Kim JH. 2020. Theoretical background and prospects for the untact industry. J New Ind Bus 38:96-116. https://doi.org/10.30753/EMR.2020.38.1.005
  12. Kang DH. 2012. Current thermal/non-thermal technologies to control foodborne pathogens. Food Sci Ind 45:48-59.
  13. Kim HS. 2018. Future technologies for the manufacture of safe meat products. Korean J Food Sci Anim Resour 7:28-38.
  14. Kim HY, Oh SW, Chung SY, Choi SH, Lee JW, Yang JY, Seo EC, Kim YH, Park HO, Yang CY, Ha SC, Shin IS. 2011. An investigation of microbial contamination of ready-to-eat products in Seoul, Korea. Korean J Food Sci Technol 43:39-44. https://doi.org/10.9721/KJFST.2011.43.1.039
  15. Kim NS. 2008. 맛있는 닭고기, 이렇게 우리 식탁에 오릅니다 제 8 편-삼계탕 (레토르트 식품) 이 생산되는 과정. Monthly Korean Chicken 14:85-89.
  16. Kwon SA. 2017. Application of superheated steam for inactivation of foodborne pathogens on cantaloupe and watermelon surfaces. M.S. thesis, Department of Agricultural Biotechnology, Seoul National Univ., Seoul, Korea.
  17. Li B, Sun DW. 2002. Novel methods for rapid freezing and thawing of foods: A review. J Food Eng 54:175-182. https://doi.org/10.1016/S0260-8774(01)00209-6
  18. Olatunde OO, Benjakul S, Vongkamjan K. 2019. Dielectric barrier discharge cold atmospheric plasma: Bacterial inactivation mechanism. J Food Saf 39:e12705.
  19. Park JY, Na SY, Lee YJ. 2010. Present and future of non-thermal food processing technology. Food Sci Ind 43:2-20.
  20. Pereira RN, Vicente AA. 2010. Environmental impact of novel thermal and non-thermal technologies in food processing. Food Res Int 43:1936-1943. https://doi.org/10.1016/j.foodres.2009.09.013
  21. Shin JY, Marraud JL. 2019. High Pressure processing: A revolutionary technology for food safety and shelf life increase. Food Sci Anim Resour 8:2-7.
  22. United States Department of Agriculture [USDA]. 2013. The big thaw-safe deforsting methods for consumers. Available from: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-factsheets/safe-food-handling/the-big-thaw-safe-defrosting-methods-for-consumers/CT_Index. Accessed at Sep 9. 2020.
  23. Yong HI, Kim HJ, Jung S, Jo C. 2017. Application of atmospheric pressure plasma on improvement of meat safety and processing procedure. Korean J Food Sci Anim Resour 6:55-62.
  24. Yoo JH, Kim BR, Choi NY, Lee SY. 2012. Efficacy of UV light against microorganism on foods. Safe Food 7:26-34.
  25. Yu A, Choi YS, Hong JS, Choi HD. 2017. Development of home meal replacement products by food processing and packaging technology. Food Sci Ind 50:39-50.
  26. Zell M, Lyng JG, Cronin DA, Morgan DJ. 2010. Ohmic cooking of whole turkey meat-Effect of rapid ohmic heating on selected product parameters. Food Chem 120:724-729. https://doi.org/10.1016/j.foodchem.2009.10.069