• The Korean Journal of Applied Statistics
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• v.27 no.7
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• pp.1207-1217
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• 2014

2011 Korean Economic Census is the first economic census in Korea, which contains text data on menus served by Korean-food restaurants as well as structured data on characteristics of restaurants including area, opening year and total sales. In this paper, we applied text mining to the text data and investigated statistical and technical issues and characteristics of Korean text mining. Pork belly roast was the most popular menu across provinces and/or restaurant types in year 2010, and the number of restaurants per 10000 people was especially high in Kangwon-do and Daejeon metropolitan city. Beef tartare and fried pork cutlet are popular menus in start-up restaurants while whole chicken soup and maeuntang (spicy fish stew) are in long-lived restaurants. These results can be used as a guideline for menu development to restaurant owners, and for government policy-making process that lead small restaurants to choose proper menus for successful business.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.846-852
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• 2007

The objective of this study was to compare the physical and sensory characteristics of pork from Korean native black pigs ($78{\pm}7kg$, female) to the pork of crossbred black pigs ($115{\pm}5kg$, female), both of which were reared for the same period on Jeju Island. The Korean native black pig showed a lower $L^*$ value (lightness) and higher $a^*$-(redness) and $b^*$-values (yellowness) than the crossbred black pig. There were no statistically meaningful differences between the two pigs' loins, hams and bellies of the two breeds of pig in terms of water holding capacity, thawing loss, cooking loss, myofibrillar protein extract, and fragmentation index. The crossbred black pigs showed greater significant differences among the physical characteristics of each part, as compared to the Korean native black pigs. The cooked meat of the Korean native black pig had superior hardness to that of the crossbred black pig, whereas the raw meat had a lower hardness, chewiness, and shear force value. Finally, there was no significant difference between the two pigs in terms of palatability.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.222-227
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• 2007

The effects of chlorine dioxide ($ClO_2$) treatment on the quality changes of pork and beef were examined. Pork belly and beef tenderloin samples were treated with 30, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4{\pm}1^{\circ}C$. The $ClO_2$ treatment of pork and beef during storage decreased total aerobic bacteria, yeast, and mold counts with increasing concentration of $ClO_2$. The total aerobic bacterial counts for the pork belly treated at 100 ppm of $ClO_2$ increased from 1.48 log CFU/g immediately following treatment to 4.73 log CFU/g after 10 days, while the control increased from 2.19 log CFU/g to 6.22 log CFU/g. For the beef tenderloin, the total aerobic bacterial counts increased from 3.98 log CFU/g to 5.97 log CFU/g after 10 days, and a $ClO_2$ treatment at 100 ppm resulted in an increase from 3.13 log CFU/g to 4.73 log CFU/g. The pH and volatile basic nitrogen (VBN) values of the $ClO_2-treated$ pork and beef, as well as the control groups, increased during storage, and there were no significant changes among the treatments. The thiobarbituric acid reactive substance (TBARS) values of the $ClO_2-treated$ samples were slightly higher than those of the control. Sensory evaluation results showed that the pork and beef samples were not acceptable at day 8 and 6 of storage, respectively. These results indicate that $ClO_2$ treatment could be useful in improving microbial safety and quality of both pork and beef.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.685-698
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• 2010

Acrolein is a highly toxic, reactive mutagenic aldehyde. Humans are exposed to acrolein vapors from overheated cooking oil, cigarette smoke, and combustion of organic products. In this study, we investigated elementary and middle school students' consumption of foods cooked at high heat, such as fried, direct fire, and indirect fire cooked foods. The subjects of this survey study were 265 fifth grade students and 396 middle school students nationwide. According to the results of the frequency test, broiled fish was the most frequently consumed, followed by fried fish, indirect cooked samgyebsal, and other fried foods, which were eaten more than three times per month. The total intake of foods cooked at high heat per child over 1 year was in the following order: Fried chicken(7.50 kg) > Samgeybsal(6.57 kg) > Broiled pork ribs(4.18 kg) > Broiled fish(4.12 kg) > Bulgogi(3.31 kg) > Fried dish(3.18 kg) > Pork cuttlet(3.17 kg) > Jeyukbockeum(3.13 kg) > Charcoal-broiled beef ribs(2.74 kg) > Roasted whole chicken(2.05 kg) > Dackochi(1.87 kg) > Tangsuyuk(1.87 kg) > Fried fish(1.83 kg) > Hamburger patties(1.21 kg) > Fried potato(1.01 kg) > Barbecue(0.95 kg) > Doughnut(0.80 kg) > Corn dog(0.66 kg) > Croquette(0.51 kg). The favorite cooking method was indirect fire cooking for beef, pork, and fish, whereas frying was preferred for chicken. The results of this study provide important data for assessment of acrolein exposure via foods cooked at high heat temperature. The results also indicate that children might be exposed to acrolein through consumption of foods cooked at high heat temperature, suggesting the need to promote education of proper food consumption behavior.

• Journal of Korean Society of Transportation
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• v.26 no.6
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• pp.49-60
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• 2008

The aim of this study was to evaluate the variability of the blood.breath ratio (BBR) value and to rationalize the determination of ethanol in breath for evidential sobriety testing. In the experiment forty eight healthy persons, 24 men and 24 women, took part. The experiment included the experimental condition such as sex(2),the type of alcoholic beverage(2; soju, whisky), the type of food(2;kimchi stew, pork belly) and the amount of ethanol consumed(2; 0.35g/kg, 0.70g/kg, based on body weight ) according to 24 factorial design by orthogonal arrays. Breath and blood sample were taken each 8 times and 5 times after the end of drinking. The blood and breath alcohol measurements were highly correlated (r = 0.973). The Results of four way analyses of variance revealed a significant 'the type of food' effect for maximum BrAC (F (1, 43) =5.1, pp<.029), but no significant effect in the type of alcoholic beverage and sex. The overall blood/breath ratio (${\pm}$ SD) was 2295${\pm}$403 and the 95% confidence interval were 1489 and 3101. In spite of these variations, at this time, it seems to be reasonable that apply 2100:1 conversion factor to breathalyzers, because most of the subjects showed the blood.breath ratio of over 2100:1 at least 30 minutes or more passed from the time of drinking as shown in this study.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.337-342
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• 2002

This study was carried out to investigate the feeding effect of by-products such as ginseng loaves(GL) and stem (GS) which had about 8% of crude saponin on pork carcass and meat quality characteristics when they were fed for 40 days. The ginseng leaves and stem were added in feed and the pigs were slaughtered at 10, 20, 30 and 40 days. The chilled carcass weight and trimmed fat contents were higher(86.50 kg) in the pork fed for 40 days. The yields of fore legs were higher in pork fed for 10 days(P<0.05) and there was no different in the yields of the other portion cuts such as shoulder, rib, loin, belly, hind legs and tenderlons. The incidence of percentages for grade A and B decreased as the feeding periods increased up to 40 days. The backfat thickness was lowest in carcasses from pigs fed up to 20 days(P<0.05). The L values were highest in pork fed up to 30 days(50.22) and lowest(46.91) for pork fed 10 days. The incidence of PSE pork was low in pork fed for 20 days when compared to other feeding days. Cooking loss was lowest and water holding capacity(WHC) was highest in pork fed GL and GS stem, respectively. However, the analysis for accumulation contents of saponin and functionality in pork fed GL and GS is needed in the future research.

• Journal of dental hygiene science
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• v.16 no.5
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• pp.361-369
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• 2016

Oral health can influence on diverse food intake, and food intake affect oral health related quality of life. The aim of this study was to select key foods to be able to represent oral health related quality of life in Korea. We used the data of 503 Korean older persons to participate in the oral health promotion programme in 2009. The low consumption or low intake foods with criteria in 2012 National Nutrition Statistics were eliminated among 30 foods of food intake ability (FIA) at first. Decision tree model, correlation analysis, factor analysis, and internal reliablity test were used for oral health related quailty of life (OHRQoL) key food selection. We selected 13 foods-hard persimmon, dried peanut, pickled radish, caramel, rib of pork, glutinous rice cake, cabbage kimchi, apple, yellow melon, boiled chicken meat, boiled fish, mandarin, noodles as OHRQoL Key Foods 13. Thirty foods of FIA and OHRQoL Key Foods 13 displayed the same pattern of variation among sociodemographic groups. In a regression model, both of 30 foods of FIA and OHRQoL Key Foods 13 influenced on oral health impact profile-14. The findings suggest that OHRQoL Key Foods 13 have good reliability and validity and be able to use in oral health survey.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.180-185
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• 2007

This study demonstrates that pork cholesterol levels are reduced in fattening stage swine fed $\beta-cyclodextrin({\beta}-cyclodextrin)$. The study subjects were 120 swine fed their respective chow diets containing 0, 5, 7, or 10% $\beta$-cyclodextrin for 35 consecutive days. Plasma total lipids, triglyceride and total cholesterol of the $\beta$-cyclodextrin treated group were significantly lower than those of the control group (p<0.05). The levels of plasma lipid were significantly decreased by 63.22 mg, 73.98 mg, and 82.12 mg in the fattening swine group fed $\beta$-cyclodextrin at 5%, 7%, and 10%, respectively, compared to those in the control group (p<0.05). When 5, 7, and 10% $\beta$-cyclodextrin was administered to fattening swine, the triacylglyceride levels were decreased by 56.24 mg, 55.48 mg, and 60.02 mg, and total cholesterol concentration was reduced by 25.05 mg, 27.17 mg, and 30.19 mg, respectively, compared to those in the control group (p<0.05). Excretion of total steroid significantly (p<0.05) increased with the increasing amount of $\beta$-cyclodextrin supplementation. The cholesterol levels of swine back fat, belly, loin, and ham were significantly decreased with increasing $\beta$-cyclodextrin supplementation (p<0.05). The pork cholesterol was significantly (p<0.05) reduced by 15.31% in the $\beta$-cyclodextrin treated group, compared to that of the control group. These results suggest that feeding $\beta$-cyclodextrin to fattening swine may produce novel functional pork with low cholesterol levels.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.489-500
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• 1999

The purpose of this study was to survey the recognition and the actual state of use of Native pork. The recognition on Native pork were examined using a questionary to eight hundred males and females in Kyeongbuk and Daegu. The results were as follows : The meats which they often ate in the order of pork, beef and chicken. When people eat out, 43.7% of those ate pork and 42.7% of those ate beef, the younger people liked pork more than the older people. The recognition on pork dishes showed the a high mean value of 3.38 to "I like Pork dishes" 53.5% of the respondants liked three-ply flesh and 33.6% of those liked rib among the part of pork. The favorite pork dish was pork roast meat at 48.1 o/e, Kimchichige at 13.6%, and sweet and sour pork 10.9%. Suitable and garnish food with pork were lettuce, sesame leaf and garlic, and alcoholic drinks such as soju. The Native pork showed a higher mean value than improved pork in taste(lightness, tasty) . sticky meat qualify, low fat content and good food for health. 30.9% of the respondants recognised as a traditional food. 59.1% of respondants have used the native pork, ingest place came out special eating house 42.2%. 38.3% of respondants suggested' convenience of purchase' and 31.6% of those suggested 'low price' as facts that has been improved in the native pork.tive pork.

• Analytical Science and Technology
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• v.20 no.4
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• pp.347-354
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• 2007

A simple and rapid high-performance liquid chromatography assay for the determination of residual novobiocin levels in bovine, porcine, chicken, flatfish and japanese eel muscle has been developed and validated. The separation condition for HPLC/UV was optimized with phenyl hexyl ($4.6{\times}150mm$, $5{\mu}m$) column with 10 mM monobasic sodium phosphate buffer (pH 2.5)/acetonitrile (50/50, v/v) as the mobile phase at a flow rate of 1.0 mL/min and detection wavelength was set at 254 nm. Residues were extracted from tissue by blending with methanol and lipid materials were removed with n-hexane. Then, the methanol extract was evaporated to dryness under a nitrogen stream, reconstituted in the mobile phase. Aliquot of the organic extract was decanted and filtered through $0.45{\mu}m$ syringe filter. The $20{\mu}L$ of the resulting solution was injected into the HPLC system. The calibration ranges were $0.5{\sim}5{\mu}g/g$ and calibration curves were linear with coefficients of correlation better than 0.95. The limits of quantification were $0.5{\mu}g/g$ for all muscles. The recoveries of bovine, porcine, chicken, flatfish and japaneseel muscles were 99.8%, 102.4%, 91.0%, 104.0% and 93.0%, respectively. The procedures were validated according to the CODEX guideline, determining specificity, linearity, accuracy, precision, quantitation limit and recovery.