• Nutrition Research and Practice
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• 제18권5호
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• pp.721-745
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• 2024

BACKGROUND/OBJECTIVES: The high consumption of purine-rich meat is associated with hyperuricemia. However, there is limited evidence linking the consumption of red and processed meat to the genetic risk of hyperuricemia. We investigated the relationship between various combinations of red and processed meat consumption and the polygenic risk scores (PRSs) and the incidence of hyperuricemia in middle-aged Koreans. SUBJECTS/METHODS: We analyzed the data from 44,053 participants aged ≥40 years sourced from the Health Examinees (HEXA) cohort of the Korean Genome and Epidemiology Study (KoGES). Information regarding red and processed meat intake was obtained using a semiquantitative food frequency questionnaire (SQ-FFQ). We identified 69 independent single-nucleotide polymorphisms (SNPs) at uric acid-related loci using genome-wide association studies (GWASs) and clumping analyses. The individual PRS, which is the weighted sum of the effect size of each allele at the SNP, was calculated. We used multivariable Cox proportional hazards models adjusted for covariates to determine the relationship between red and processed meat intake and the PRS in the incidence of hyperuricemia. RESULTS: During an average follow-up period of 5 years, 2,556 patients with hyperuricemia were identified. For both men and women, the group with the highest red and processed meat intake and the highest PRS was positively associated with the development of hyperuricemia when compared with the group with the lowest red and processed meat intake and the lowest PRS (hazard ratio [HR], 2.72; 95% confidence interval [CI], 2.10-3.53; P < 0.0001; HR, 3.28; 95% CI, 2.45-4.40; P < 0.0001). CONCLUSION: Individuals at a high genetic risk for uric acid levels should moderate their consumption of red and processed meat to prevent hyperuricemia.

• 한국동물위생학회지
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• 제30권3호
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• pp.437-443
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• 2007

This study was carried out to investigate the sorts and the quantity of preservatives in 2,575 samples of 10 kind products which had been sold in the markets from 2004 to 2006. These analyses were done using HPLC. By the result of Investigation, the most frequently detected preservative was sorbic acid in 222 cases. Detection rate of sorbic acid was 8.62%. Dehydroacetic acid (DHA) was detected in 8 cases among 36 butter samples and one of 278 sausage samples. Detection rate of DHA was 0.0035%. In detail, the detection rate was 71.5% (88/123) in dried meat, 22.2% (8/36) in processed butter, 17.3% (48/278) in sausage, 10.4% (17/163) in canned meat etc., 7.9% (49/619) in ham, 7.48% (19/254) in processed cheese and 4% (2/49) in bacon, respectively. The content range of sorbic acid and its average in each of the processed meat and milk products are as follows: $ND{\sim}1.64 g/kg$, 0.26 g/kg in dried meat, $ND{\sim}1.34 g/kg$, 0.114g/kg in sausage, $ND{\sim}0.41g/kg$, 0.015 g/kg in canned meat etc., $ND{\sim}1.37 g/kg$, 0.038g/kg in ham, $ND{\sim}1.63g/kg$, 0.056 g/kg in processed cheese, $ND{\sim}0.57 g/kg$, 0.022 g/kg in bacon, respectively. Amount of detected DHA was less than 0.23 g/kg, and its average was 0.022 g/kg in processed butter.

• 한국축산식품학회지
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• 제22권4호
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• pp.363-372
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• 2002

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.

• 한국축산식품학회지
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• 제40권6호
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• pp.863-880
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• 2020

Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8%. Extracts and powders were used in small amounts (ppm to grams) and large amounts (grams to >1%), respectively. Antioxidative materials used in meat products are mainly composed of phenolic compounds and flavonoids, which are able to inhibit lipid peroxidation of meat products, thereby preserving meat quality. However, the main ingredients used in processed meat products are the traditional additives, such as sodium erythorbate, sodium hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This difference could be attributed to changes in the sensory quality or characteristics of meat products using natural antioxidants. Therefore, novel research paradigms to develop meat products are needed, focusing on the multifunctional aspects of natural antioxidants.

• 한국식품위생안전성학회지
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• 제33권6호
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• pp.460-465
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• 2018

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.

• 한국축산식품학회지
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• 제38권4호
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• pp.794-805
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• 2018

To identify correlation between fresh meat and processed meat products, we performed canonical correlation analysis (CCA) to predict the relationship between pork supply and meat product production in Korea. Results of CCA showed a canonical correlation of 0.8576 in the first canonical pair (p<0.01). The production of meat products showed the highest correlation with pork import but the lowest correlation with the production of domestic pork. Although Korean consumer preferred meat products produced by fresh domestic pork, inexpensively imported pork with high share in meat products was supplied in the market. Therefore, securing domestically produced raw meat is important for expanding consumption of domestic meat products. Results of this study suggest that meat processor and pig producer can achieve the $6^{th}$ industrialization by combining the production of raw pork materials, meat processing, and sales service.

• 한국식품위생안전성학회지
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• 제18권1호
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• pp.30-32
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• 2003

2002년 1-12월까지 시험 의뢰된 식육가공품에 대하여 소르빈산 함량을 시험, 조사한 결과, 14.9%(67/450)에서 소르빈산이 검출되었고, 유형별로는 건조저장육 65.6%(21/32), 베이컨 17.6%(3/17), 햄 11.7%(27/231), 소시지 11.7%(13/111), 기타식육가공품(통조림 둥) 11.5%(3/26) 순이었으며, 소르빈산 함량 범위는 ND-1.27 g/Kg, 평균 0.086g/Kg이었는데, 유형별로는 각각, 건조저장육 ND-1.21g/Kg, 0.34g/Kg, 베이컨 ND-0.84g/Kg, 0.12g/Kg, 햄 ND-1.27g/Kg, 0.074g/Kg, 소시지 ND-0.90g/Kg, 0.077g/Kg 그리고 기타식육가공품(통조림 등) ND-0.20g/Kg, 0.015 g/Kg 등으로 나타났다. 결국, 식품의 안전성과 위생적인 식품 보급을 위해서는 소르빈산 등 보존료에 대한 지속적인 감시가 필요함을 알 수 있었다.

• Journal of Animal Science and Technology
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• 제63권5호
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• pp.955-976
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• 2021

The aim of this study was to investigate the effects of dietary sodium nitrite and meat on human health. Sodium nitrite in processed meat is known to be one of the main precursors of carcinogens, such as N-nitroso compounds. However, we previously found that processed meat is not the primary source of sodium nitrite; nitrate or the conversion of nitrate in vegetables are contribute to generate more than 70% Sodium nitrite or nitrate containing compounds in body. Although the heavy consumption of meat is likely to cause various diseases, meat intake is not the only cause of colorectal cancer. Our review indicates that sodium nitrite derived from foods and endogenous nitric oxide may exhibit positive effects on human health, such as preventing cardiovascular disease or improving reproductive function. Therefore, further epidemiological studies considering various factors, such as cigarette consumption, alcohol consumption, stress index, salt intake, and genetic factors, are required to reliably elucidate the effects of dietary sodium nitrite and meat on the incidence of diseases, such as colorectal cancer.

• 대한영양사협회학술지
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• 제3권1호
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• pp.30-43
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• 1997

This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires collected from each district of the country were statistically analyzed. Dietitians showed preference of ham and packed meat to other meat products. Dietitians had a good image on meat product regarding it as a good source of protein, imported food and diversely used food for cooking. Whereas 50% and 25.8% of dietitians concerned about the high content of preservative and sodium, respectively. More than 96% of dietitians suggested the food processing company to decrease the addition of preservatives, coloring agents, color formers and sodium. Fifty nine percent of dietitians responded they would increase the consumption of meat product if it is processed to food with low sodium, low cholesterol, low fat and no persavatives. Dietitians used ham for cooking once or twice a month. The reason they used the meat product for meal service was the preference of students and readiness of meat product for cooking. The dietitian's favorite cooking method was roasting ham or sausage with vegetable. Dietitians responded the first thing they checked for purchasing meat product was the date of processing and the term of validity.

• 한국가정과학회지
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• 제10권2호
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• pp.63-75
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• 2007

The results of this study on Purchase Patterns and Recognition of Processed Foods of School Meal Service Dietitians of elementary, junior and senior high schools in Chonbuk and Deagu Area are as follows : First, the rate of single cooking of the schools surveyed is 100% in Deagu and 66.9% in Chonbuk, and Chonbuk has more small-meal service schools which caused a higher labor cost than Deagu, Secondly, schools in Deagu has purchased not completely processed vegetables and fish and shells than Chonbuk, and Chonbuk(66.9%) has served more Kim-chi products than Deagu(41.6%). Thirdly, nutritional effects and preference have been considered as school dietitians make plans for the menu. Fourthly, the opinions of the school dietitians about processed food are in the order of high sodium content, convenience and the use of preservative, and Chonbuk has responded positively to the articles of future oriented quality, cooking usage and variety while Deagu has thought of it as an economical. The expected effects from the use of processed foods are in the order of saving labor time and student preferences. Fifthly, meat products have been frequently used and more frozen meat products have been used in Deagu and senior high school than Chonbuk and elementary and junior high schools, last, preferences on processed food are in the order of frozen sea food, noodles. dried sea food, processed vegetable and fruit, dairy goods and others. Senior high school dietitians have preferred packed meat products and other frozen processed food more than elementary and junior high school dietitians. The rate of serving processed food had a different depending on the number of students. In this study, dietitians recognize the harmful effects of processed foods over the merits, which means that the rate of using processed food is low. The proper usage of processed foods is thought to improve the preference of students, to have cooking time shortened and to help manage the meal service sanitarily and efficiently. Therefore, companies producing processed foods should do their best to develop safety and health oriented foods to gain the credibility, and the government should make new regulations for people to purchase and obtain processed foods without any doubt.