• Journal of Animal Science and Technology
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• v.50 no.4
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• pp.437-444
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• 2008

Pneumonia is one of the important diseases in commercial pig. In order to delineate the relationships with pneumonia and productions traits, five different economic traits including carcass weight(CW), backfat thickness(BF), meat quality(MQ), carcass characteristics(CC) and pork belly thickness(PB) were measured in 6,362 commercial pigs. Significant differences were observed in all the traits with pneumonia(P<0.01). Carcass weight and backfat thickness decreased significantly as the symptom of pneumonia was severed (P<0.01). Also, when the pneumonia was severed, the carcass characteristics and meat quality became worse compared with normal unaffected animals(P<0.01). In case of pork belly thickness, the significant decrease was observed in pneumonia infected animals compared with normal animals(P<0.01). Based on this study, the pneumonia infection affects most of the important economic traits in pigs and it is ultimately needed to pay more attention to prevent this disease.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.161-163
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• 2005

비육돈 생산에 있어 교배조합이 부분육수율과 육질에 미치는 영향에 대해 알아보고자 YLB, YLD 및 BD품종을 이용하여 조사하였다. 부분육의 경우 YLD 및 BD이 YLB에 비해 높은 삼겹살, 목심 수율을 나타내었고, 전체 정육의 수율도 높았다. 육질 측정 결과, YLB, YLD에 비해 BD에서 높은 pH 및 낮은 명도(L*)값을 보였으며, 지방산 분석 결과, 포화지방산 함량은 YLD 품종에서 높게 나타났으며, 불포화지방산은 BD 품종에서 높은 것으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.145-149
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• 1990

Extraction and analysis conditions of di-(2-ethylhexyl) adipate (DOA) and its migration contents into foods wrapped with plasticized polyvinyl chloride (PVC) film during storage and cooking with microwave were examined using gas chromatography. Experiments on the extraction solvent and method showed that the method of reflux using carbon tetrachloride for longer than one hour allowed the highest extraction of DOA. Analysis of four PVC wrap films from different factories in domestic market showed the DOA contents of 18.9% for home-use and 24.6% for retail-use on the average. The highest migration during storage was observed in pork belly, which were 21% and 26% after one and three days respectively. During microwave cooking; smaller than 5.5% of DOA were migrated into foods when the film was not contacted with foods, whereas about 49% migration was observed in pork belly contacted with film directly.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.3
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• pp.217-221
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• 2022

Container system automatically controlled in its atmosphere of high CO₂/low O₂ was devised to contain and store pork belly meat at chilled temperature. The meat in the container system was compared in the quality preservation at 0℃ for 21 days to that in air-filled container and vacuum package. The container atmosphere could be controlled to be of 47~60% CO₂ and 7~10% O₂ through time-controlled intermittent CO₂ injection. The controlled atmosphere in the developed system was effective in suppressing pH change and aerobic bacterial growth contributing to sensory quality preservation. Compared to control of air-filled container, vacuum packaging showed lower microbial growth and slower pH change on the meat but with high drip loss. The devised container system to keep high CO₂ and mildly low O₂ concentrations is effective in the meat quality preservation on overall, and may be extended to a variety of meat products with possible modification tuned for product requirements.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.290-307
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• 2011

Acrolein is highly toxic and may be formed from carbohydrates, vegetable oils, animal fats and amino acids during heating of food. In the present study, we investigated adults' intake level of cooked meat using high temperature cooking method such as pan frying or grilling directly over an open flame and indirect fire using pan. The 925 adults (438 men and 487 women) participated in this nationwide survey. According to the result of frequency intake of cooked meat at high temperature, the most frequently consumed cooked meat at high temperature was fried chicken, followed by indirect cooking-samgeybsal and directly grilled fish and mackerel pike among twenty five kinds of cooked meats and foods, which were eaten more than three times per month. The woman consumed direct grilled fish and mackerel pike more than three times per month, while the man consumed samgeybsal, pork cutlet, and fried chicken once per week. The order of total intake amount of cooked meat per adult for a year is 10.3 kg of fried chicken (man 13.1 kg, woman 8.04 kg), 6.7 kg of samgeybsal (man 9.4 kg, woman 4.7 kg) and 5.1 kg of jeyukbockeum (man 7.0 kg, woman 3.6 kg). The results of present study suggest that adult must realize the risk of consuming cooked meat at high temperature and the need for education for proper dietary habit to prevent geriatric diseases.

• Journal of Animal Science and Technology
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• v.51 no.1
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• pp.81-90
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• 2009

This study was carried out to investigate consumer's preference and purchase behavior of pork including perception of brand-pork in Korea. A total of 504 respondents were surveyed and collected from December, 2007 to February, 2008. Among total respondents, 62.55% (n=314) responded that they liked the pork and respondents who were higher education level showed higher preference (p<0.05). Majority of consumers (61.16%) did not like imported pork. In addition, one who had lower education level and living in rural area disliked more the imported pork. Most consumers preferred to the belly (58.57%) and results indicated that the people who were higher education level preferred a discount mart but who were living in rural area preferred a butcher's shop. Among the purchasing area, a big discount mart was the most preferred (44.64%) and this was also different among the education level (p<0.001) and living areas (p<0.05). The consumers preferred to purchasing a 600 g pack for a single purchase. Among total respondents, 42.71% of consumers responded that their priority was reliability of meat quality on choosing the place for purchasing the pork, and the significant difference was highly found in living area groups (p<0.001). The perception of carcass grading system was common scores with the average of 2.79, and there was highly significant difference among education level groups (p<0.001). The average of 3.50 among 5 points for branded pork were evaluated by a total of consumers but the significant differences were not found in all three groups.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.9-14
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• 2007

Data of 369 commercial pigs produced from YorkshrexLancrace (YL F1) sows crossed with either Duroc (D), Berkshire (B) or BerkshirexDuroc(BD F1) as a terminal sire were used for the comparison of carcass garde and real retail cut yield. The crosses were performed between May, 2004 and May, 2006 at three interrlated farms belonging to the Gyeongam pork brand. The average carcass weight, carcass backfat thickness, carcass rate, AB grade ratio, lean meat yield were 84.78±0.33kg, 20.72±0.237mm, 76.25±0.208%, 85.7% and 44.30±0.158%, respectively. The average weights of real retail cut were 10.32±0.062kg belly, 4.17±0.025kg boston butt, 3.88±0.022kg rib, 8.40±0.040kg picnic, 15.15±0.081kg ham, 6.44±0.043kg loin and 0.94±0.006kg tender loin. In comparisons of carcass traits among cross types, carcass weights and backfat thicknesses of YL(♀)×B(♂), YL(♀)×BD(♂) and YL(♀)×D(♂) were 85.73±0.516kg, 82.69±0.788kg and 84.79±0.603kg, respectively and 22.09±0.356mm, 20.33±0.543mm and 19.58±0.415mm, respectively. The YL(♀)×B(♂) cross showed the highest carcass weight and backfat thickness. The ratio of AB grade were 0.83±0.030% in YL(♀)×B(♂), 0.97±0.046% in YL(♀)×BD(♂) and 0.83±0.035% in YL(♀)×D(♂), and the YL(♀)×BD(♂) was higher than other two crosses. Weights of belly were 10.28±0.092kg in YL(♀)×B(♂), 10.59±0.133kg in YL(♀)×BD(♂) and 10.25±0.107kg in YL(♀)×D(♂). Consequently, the YL(♀)×BD(♂) cross showed the highest yield. In conclusion, there was no difference in carcass yield of commercial pigs derived from BD (F1) terminal sires with those from D terminal sires. However, weight of belly and AB grade ratio from BD (F1) terminal sires are higher than two others. Therefore, BD (F1) sire could be utilized as terminal one and contribute better profit for the pig industry.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.344-351
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• 2015

The purpose of this study is to improve Korean food market competitiveness in China, and to develop product diversity. Therefore, the paper will discuss and analyze the feasibility of combining Korean and Chinese cuisines. The paper is based on a SPSS-analyzed survey of 255 Jiangsu residents focusing on the concept of breakfast, and the recognition of and preference for Korean food. The result showed a high level of eating out for breakfast in Jiangsu province and the expectation of many options. The respondents generally preferred porridge, steamed stuffed dumplings, noodles and other options that are relatively convenient. Korean foods such as bulgogi, samgyeopsal, tteokbokki and bibimbap generally enjoyed a high degree of recognition and preference. This study selected bulgogi, jeyukbokkeum, dakgalbi and japchae as the stuffings for steamed dumplings and an evaluation of sensory attributes including saltiness, sweetness, spiciness, and gravy was conducted using 30 professionals. Relatively high scores were recorded in all aspects. Compared with the reference product, the dumplings with Korean food stuffing achieved higher scores. As a new development and attempt, the steamed dumplings with Korean food filling evaluated during this test demonstrated feasibility and enormous market potential. The study provides a new direction and reference value for the Chinese breakfast market and for the penetration of Korean food into the Chinese market.

• Food Science and Preservation
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• v.11 no.4
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• pp.441-447
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• 2004

To elucidate changes in qualifies of pork and beef during storage and identify decay point, beef (loin, tenderloin, plate) and pork (belly, loin, thigh) were stored at $4^{\circ}C$, and their pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), electronic nose analysis, and sensory evaluation were performed. Belly of pork had higher values in pH, VBN and TBARS, compared to loin and thigh of pork. Electronic nose analysis clearly indicated a difference in principal component score between day 0 and day 12 of storage. Sensory evaluation showed that pork began to away at day 4 of storage and not edible after 6 days. Loin and tenderloin of beef had higher values in pH and VBN, compared to plate of beef. Regarding TBARS, all beef samples had the similar values at the beginning of storage, but loin of beef had a drastic increase after 8 days of storage, differently from tenderloin and plate of beef. Plate of beef had lower values in overall. Electronic nose analysis of beef showed the similar results with those of pork.

• Journal of the Korean Applied Science and Technology
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• v.37 no.3
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• pp.398-408
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• 2020

The purpose of the present study was to investigate the mechanism of metabolic partitioning between oxidization and esterification of liver fatty acids synthesized and secreted by the liver from egg yolk-fed laboratory rats. Animals were divided into four groups and orally administered egg yolk daily for 30 days: CON (control group, 1.0 g of saline solution), T1 (1.0 g of pork belly oil), T2 (1.0 g of egg yolk), and T3 (1.0 g of pork belly oil and 1.0 g of egg yolk, alternatively each week). The accumulation rate of [¹⁴C]-labelled lipid in liver was lowest in T2 among all treatments (P<0.05). Phospholipid secretion was higher in T2 than other treatments (P<0.05). The triglycerol secretion was highest in T1 and higher in the order of CON, T3, and T2 (P<0.05). Metabolic partitioning rate of phospholipid from total glycerolipid was highest in T2, followed by T3, CON and T1 (P<0.05). The ¹⁴CO₂ production from total glycerolipid was the highest in T2 and showed a high oxidation rate compared to CON, T1, and T3 (P<0.05). Metabolic partitioning of glycerolipid from the liver decreased in triglycerol of T2 compared to CON, T1, and T3, whereas phospholipids of T2 increased (P<0.05).