• Journal of Powder Materials
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• v.1 no.1
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• pp.72-78
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• 1994

Two kinds of $U_3Si$ powders and $U_3Si$ dispersed nuclear fuel meats have been prepared by conventional comminution process and a newly developed rotating disk atomization process. In contrast to angular shape and broad size distribution of the conventionally processed powder, the atomized powder was spherical and showed narrow size distribution. For the atomized powder, the heat treatment time for the formation of $U_3Si$ by a peritectoid reaction was reduced to about one tenth, thanks to microstructure refinement by rapid cooling of about 5$\times$104 K/s. The extruding pressure of atomized $U_3Si$ powder and Al powder mixture was lower than that of comminuted $U_3Si$ and Al powder mixture. The elongation of the atomization processed fuel meats was much higher than that of the comminution processed fuel meats and remained over 10% up to 80wt.% of $U_3Si$ powder fraction in the fuel meats. It appears therefore that the loading density of $U_3Si$ in fuel meat can be increased by using atomized $U_3Si$ powder. The atomized spherical particles were randomly distributed, while the comminuted particles with angular and longish shape were considerably aligned along the extrusion direction. Along the transverse direction of the extraction the electrical conductivity of the atomization processed fuel meats was appreciably higher than that of comminution processed fuel meats. This tendency became pronounced as $U_3Si$ content increased. Because the thermal conduction which is believed to be proportioned to the electrical conduction in the nuclear fuel meats occurs in radial direction, the atomization processed fuel can be better used in research reactors where high thermal conductivity is required.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.734-743
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• 2012

High sodium consumption is a significant nutrition problem in South Korea; however, few studies have examined the awareness and practice of dietitians with respect to low sodium diet in schools. In this study, we collected data from 211 dietitians in 2012. Most respondents indicated that sodium reduction was important in school meals (very important 40.5%, somewhat important 55.6%); however, they rarely checked the sodium content in the nutrition labels of processed foods (never/rarely 74.2%, sometimes 18.7%, always/often 7.2%). The main reason for not checking the sodium content was 'no nutrition table on some processed foods' (38.5%). The most important barrier to sodium reduction in school meals was overcoming the negative taste of students related to a reduced-sodium diet (70.4%). The most frequently used processed foods were processed meat (e.g. ham, bacon) (48.3%), frozen dumplings and noodles (33.8%), and sausage and dressing (14.5%) in school meals. The proportion of dietitians who used processed food ${\geq}$ 2 times per week for the school menu was 72.2% in high school, 28.4% in middle school and 12.4% in elementary school (p<0.05). Upon ranking of the importance of nutrients in school menus, calories received the highest score (4.35 points), followed by macronutrient ratios (4.30), calcium (4.06), iron (3.44) and sodium (3.20). Although most dietitians recognized that sodium reduction was important in school menu planning, they had poor dietary practices. It is suggested that we educate dietitians as well as students about the importance and practice of a reduced sodium diet. Furthermore, it is critical to develop diverse low sodium recipes and have a required nutrition labeling system for all processed foods. Overall, the results of this study could serve as a guide to planning effective nutrition programs to reduce sodium consumption in school feeding programs.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2004.07a
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• pp.48-48
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• 2004

Shiitake mushroom contained numerous nutrients, special flavor (lenthionine) and taste. In Asia, they are thought to have numerous medical properties f3r several diseases such as diabetes, anemia, tumors. Phosphates are known to increase hydration and water binding, stabilize meat emulsions, improve juiciness and tenderness, provide mineral supplementation, and maintain flavor of processed meat products. A lexicon f3r describing the texture and flavor of cooked pork patties were developed. (omitted)

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.865.1-870
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• 1999

This study was carried out to use the shrink discharged during process of smoke meat products. Qualities of sausage were grasped, and investigated storage properties during five weeks. The gel strength of pork sausage were 1,461~1,847g.cm, this of chicken sausage were 865~1,733g.cm. The cooking yield of sausage were 81~ 85% in general, contents of salt were 2.5~2.9%. The L value(lightness) of pork sausage were 44.8~47.2, those of chicken sausage were 43.1~48.0, and the L value of the interior was higher than the surface. The remainder contents of nitrite were 3.1~9.4ppm, the sorbic acid contents of all sausage were 0.8g/kg. The amino acid contents of chicken sausage were higher than those of pork sausage. The pH of sausage not changed uniformly during storage. The TBA value and the VBN contents were a slight tendency to increase during storage. The total plate counts of all sausage maintained 104 less than during storage.

• Korean Journal of Agricultural Science
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• v.33 no.2
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• pp.97-106
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• 2006

To strengthen the competitiveness of agricultural sector of the Korea, the direction of market trends on agriculture of the Malaysia was reviewed. The most dominating agricultural area in value is palm oil products, and forest products, sea products poultry products and rubber products is in order. The cultivated area of highest two top plants, oil palm and rubber, was about 4.4 million hectares in 2005, but it is decreasing year by year. Comparatively, rice field, pine apple and fruits tree cultivating area is increasing in tendency by the year. Among all the agricultural products, those items such as pork meat, poultry, egg were self-sufficient, rice, fruits, vegetables and sea products were about 70 to 80% self-sufficient, and beef meat, goat meat and milk were below 20% self-sufficient. Most of the grains, such as wheat, rice, barley, corn etc. and their processed food were imported. Also, temperate fruits such as apple, pear, and water cultivated as well as sprouting vegetables are imported. Ornamental products as cutting flowers and orchids are exported to mainly to the Singapore, but high quality temperate fruits and vegetables are imported from Australia. Oil palm exportation covers the balance of the other items imported and obtaining the foreign money as well in Malaysia.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.7
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• pp.1013-1021
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• 2016

This study developed probabilistic models to predict Salmonella growth in processed meat products formulated with varying concentrations of NaCl and $NaNO_2$. A five-strain mixture of Salmonella was inoculated in nutrient broth supplemented with NaCl (0%, 0.25%, 0.5%, 0.75%, 0.5%, 1.0%, 1.25%, and 1.75%) and $NaNO_2$ (0, 15, 30, 45, 60, 75, 90, 105, and 120 ppm). The inoculated samples were then incubated under aerobic and anaerobic conditions at $4^{\circ}C$, $7^{\circ}C$, $10^{\circ}C$, $12^{\circ}C$, and $15^{\circ}C$ for up to 60 days. Growth (assigned the value of 1) or no growth (assigned the value of 0) for each combination was evaluated by turbidity. These growth response data were analyzed with a logistic regression to evaluate the effect of NaCl and $NaNO_2$ on Salmonella growth. The results from the developed model were compared to the observed data obtained from the frankfurters to evaluate the performance of the model. Results from the developed model showed that a single application of $NaNO_2$ at low concentrations did not inhibit Salmonella growth, whereas NaCl significantly (p<0.05) inhibited Salmonella growth at $10^{\circ}C$, $12^{\circ}C$, and $15^{\circ}C$, regardless of the presence of oxygen. At $4^{\circ}C$ and $7^{\circ}C$, Salmonella growth was not observed in either aerobic or anaerobic conditions. When $NaNO_2$ was combined with NaCl, the probability of Salmonella growth decreased. The validation value confirmed that the performance of the developed model was appropriate. This study indicates that the developed probabilistic models should be useful for describing the combinational effect of $NaNO_2$ and NaCl on inhibiting Salmonella growth in processed meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1177-1191
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• 2016

Estimation of food consumption details, such as portion size and frequency of consumption, is needed for exposure assessment step in microbiological risk assessment. This study investigated the amounts and frequencies of 50 kinds of consumed livestock products. A quantitative survey was performed by trained interviewers in face-to-face interviews with 1,500 adults aged over 19, who were randomly selected from seven major provinces in Korea. Respondents received a picture of one serving size for each of the 50 livestock products, including meats, processed meat products, milk and dairy products, and eggs and processed egg products. A t-test and general linear model were carried out using SPSS statistics. The most important factor affecting consumption of livestock products was residence area. The most frequently consumed food was milk (2.6 times/week), followed by pork (1.4 times/week), liquid yogurt (1.3 times/week), rolled omelet (1.2 times/week), semisolid yogurt (1.0 times/week), steamed egg (1.0 times/week), ice cream (0.9 times/week), chicken (0.8 times/week), low fat milk (0.7 times/week), and beef (0.6 times/week). In the case of consumption amount, people living in a city consumed meat (beef, pork, chicken, and duck) 1.5 times more than those living in a village, whereas milk and dairy products and eggs and processed egg products were consumed more frequently by people living in a town. When people eat meat, they consume twice the amount of one serving size. Students consumed livestock and processed livestock products more frequently with greater portions all at once. People living in Seoul, Incheon/Gyeonggi, and Busan/Ulsan/Gyeongnam consumed livestock products more frequently in large amounts. Data from this study can be used for risk assessment of livestock and processed livestock products as well as education for safe consumption of livestock products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1191-1200
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• 1999

This study was designed to determine total lipid and trans fatty acids(tFAs) content of 157 food items commonly consumed in the Korean diet and to prepare the database for the estimation of tFAs intake in Koreans. Total lipid and tFAs content was determined by Bligh and Dyer method and attenuated total reflection infrared spectroscopy, respectively. The content of tFAs in margarines ranged from 0.8% to 25.2%, depending on the manufacturers. In bakery products, cakes contained higher levels of tFAs(0.8~16.9%) than hamburgers(0.8~8.4%) and doughnuts(4.9~10%). The distribution of tFAs in crackers and cookies was wide(0.8~25%), whereas meat and fish products contained 0% to 8.9% of tFAs. Fried chickens had 0% to 14.6% of tFAs and French fries had 5.2% to 18.8% of tFAs. In noodles, nuts, chocolates and fermented fish sauces, tfAs were not detected.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.73-78
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• 2009

Processed meatball products were packaged in a passive package without oxygen scavenger as 1 control and 3 active packages of which have PP-based oxygen scavenger master batch materials (OSMB) of 40, 80, and 100%(w/w) in the middle layer and stored at 23 and $30^{\circ}C$ up to 9 months. Quality changes of packaged products were evaluated by measuring the oxygen concentration of the headspace in containers, thiobarbituric acid (TBA), color, and flavor. The oxygen concentration of the package having 100% OSMB was lower than those of 40 and 80%. The color changes and TBA values of the meat ball in the package containing 100% OSMB were the least among the treatments. Using principal component analysis (PCA), the control showed more flavor change than the packages containing oxygen scavenger. As a result, all active packages could extend the shelf life of the meatball products compared with that of the passive package.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.91-94
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• 1999

The amount of creatinine contained in the beef imported beef pork and chicken marketing four beef pork, and chicken, marketing four beef stocks seven ramyon soups and three hams and sausages were studied by spectrophotometry with alka-line picrate. Content of creatinine in beef was 252mg/100g of sample and it is higher than that of impor-ted beef. The amount of creatinine increases as follows; chicken