• 한국한의학연구원논문집
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• 제13권1호통권19호
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• pp.77-83
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• 2007

To evaluate constitutional preference and clinical symptoms on the foods, we statistically analyzed the 572 patients' data based on the Sasang Constitutional Information Bank (SCIB) in Korea Institute of Oriental Medicine (KIOM). As a result, these are supposed to constitution-related foods ; crucian, watermelon, barley, ginseng, honey, chicken, deer's horn, beef, cold foods. Among these, crucian, barley, cold foods are fit for Soyangin, ginseng, honey, chicken for Soeumin and deer's horn, watermelon, beef for Taeumin. Whereas pork and sliced raw fish are nothing to do with sasang constitution in this study.

• 대한수의학회지
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• 제49권4호
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• pp.319-328
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• 2009

This study investigated the epidemiology of Listeria (L.) monocytogenes, a food-borne pathogen. The epidemiology of food-borne pathogens is of great importance for clarifying bacterial origin and preventing bacterial contamination and infection. This work examined 68 L. monocytogenes strains, including 11 reference strains and 57 isolates from imported US beef, domestic meats (beef, pork, chicken meat), raw milk, and milk plants. The random amplified polymorphic DNA (RAPD) techniques were optimized to develop a standard molecular epidemiological analysis of L. monocytogenes. There was great genetic variability among the isolates, which produced 24 and 34 RAPD patterns with primer HLWL85 and HLWL74, respectively. The discriminatory power of the RAPD methods with HLWL85 and HLWL74 primer were very high (DI = 0.957; S ${\geq}$ 80%, S ${\geq}$ 95%). Some RAPD types were specific to origin. A few RAPD types were specific for L. monocytogenes strains belonging to a particular serotype. Using the HLWL85 primer, the strains isolated from milk plants could be distinguished from the other strains. And using the HLWL74 primer, the strains isolated from imported beef (US) could be distinguished completely from the other strains.

• 한국식생활문화학회지
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• 제13권4호
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• pp.241-260
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• 1998

1. Both the festival held in Confucian temple to honor Confucius or a religious ceremony in Korean traditional lecture-hall are the sacrificial rituals which is the mark of the respect for prescholars and these rituals has been followed the rules written in the book,'Yaegi' 2. For the Food formal display for the festival in Confusian temple of Chinese Gukjagam, Pebak(clothes), Mohyul(hair and blood), and the ritual food dishes, such as Byun 10, Doo 10, Gang 3 (Deung 1, Hyung 2), Bo 2, Cue 2, Jo 3 (Taeraeu as beef dish 1, Soraeu as sheep and pork dishes 2), Joo(alcohol) 3 were displayed, while in Juhyunhak, Byun 8, Doo 8 were displayed. In Taesangji edited around in 1873 in Korea, for the Confucian shrine Pebak, Mohyul, Byun 10, Doo 10, Deung 3, Hyung 3, Bo 2, Cue 2, Jo 6 (raw 3, cooked 3), Joo 3 were displayed. In pedantry Confucian temple, Pebak, Byun 8, Doo 8, Bo 2, Cue 2, Jo 2 (raw sheep and pork), Joo 3 were displayed while Mohyul was omitted, which this type of display was almost identical through the nationwide survery for the Confucian food display. Some of the Confucian food display, most of the display for Bo and Cue have been changed to Bo 1 and Cue 1, and one fifth of the Confucian display for Byun and Doo also has been changed in the numbers and food varieties. 3. In most of the sacrificial ritual food display in the Korean traditional lecture-hall, Pebak (some not applicable), Byun 4, Doo 4, Bo 1, Cue 1, Jo 1 (raw), Joo 1 were displayed. In these days, the number of the Confucian temple where the sacrificial rituals is not held, has been increased. 4. For the names of food for the Byun and Doo dishes, mostly the old names are used, however, minor changes in materials and cooking method have been found.

• 한국식품과학회지
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• 제31권1호
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• pp.74-82
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• 1999

실험재료는 시중에서 판매되는 우육, 돈육, 계육을 이용하였다. 생육 시료들은 PVDC 필름을 이용하여 함기포장과 진공포장을 하였으며, 전자선 조사(0, 1, 2, kGy)를 실시한 후 $2{\sim}4^{\circ}C$의 냉장실에서 보관하면서 저장기간 별(0, 7, 14일)실험에 사용하였다. 가열 시료들은 electric oven에서 육 내부가 $70^{\circ}C$가 될 때까지 가열한 다음 함기포장과 진공포장을 즉시 실시한 후 생육 시료들과 같은 조건으로 전자선 조사를 실시한 후 $2{\sim}4^{\circ}C$의 냉장실에서 보관하면서 생육 시료들과 같은 저장기간별 콜레스테롤 산화물의 발생 종류와 발생량을 조사한 결과는 다음과 같다. 전자선 조사를 실시한 (0, 1, 2, kGy) 우육 sample에서 생육-진공포장 처리구에서는 전 저장기간 동안(저장 14일) 7-ketocholesterol이 trace ($0.5\;{\mu}g/g$ 이하) 발생하였다. 그러나 $7{\beta}-hydroxycholesterol$은 전 저장기간 동안 $8.02{\sim}101.30\;{\mu}g/g$의 범위로 발생하였다. 전체 발생량은 가열-함기포장 처리구에서 가장 많이 발생하였으며, 발생량은 $51.18{\sim}155.90\;{\mu}g/g$이었다. 돈육, 계육 sample은 우육 sample에서와 같이 콜레스테롤 산화물질의 종류가 비슷하게 발생하였으며, 처리구에 따른 콜레스테롤 산화물 전체 발생량은 조사 수준이 증가할수록 유의적으로 증가하였으며(P<0.05), 저장기간이 경과함에 따라 전체 발생량도 유의적으로 증가하였다(P<0.05).

• 한국동물위생학회지
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• 제38권4호
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• pp.259-264
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• 2015

We investigated the residues of 6 cephalosporins (cefquinome, cephalexin, cephalonium, cefazolin, ceftiofur, cefuroxime) using LC-MS/MS in raw meat in Seoul. This method involves extraction of the residue from the meat by distilled water and methanol followed by a manual of residue analysis published by the National Institute of Food and Drug Safety Evaluation. The recoveries ranged between 74.71~90.01% in beef, 73.37~101.40% in pork and 70.87~95.53% in chicken, respectively. The limits of detection were 0.0004~0.0563 mg/kg, and the limits of quantification were 0.001~0.169 mg/kg respectively. Residues of cephalosporins which exceeded maximum residue limits (MRL) were not exceed in any of the 287 samples. However, it is necessary to develop multi-method, which includes the active metabolites of ceftiofur.

• 한국대기환경학회지
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• 제30권1호
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• pp.18-25
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• 2014

This study was performed to develop the source profiles for fine particles ($PM_{2.5}$) emitted from the meat cooking. The characterization of fine particles emitted from beef cooking showed comparably high level of carbon (75%) which mainly composed of OC (73%) and EC (2.3%). Also the level of $K^+$, $Cl^-$, K, Cl, and $Na^+$ has been diagnosed to be relatively high, mainly caused by the Korean spice with sodium component. The cooking of pork showed similar trend to the beef, resulting high level of OC, EC, $K^+$, $Cl^-$, K, Cl, and $Na^+$ as the major components of fine particles. The high proportions of metal's ingredient such as Zn and Pb have been spotted to be 0.463% and 0.386%, respectively. The higher ratio of OC has been collected for raw pork belly meat compared to seasoned meat in respond to presence of fat. The cooking of chicken and duck brought similar data that OC, $K^+$, K, $Cl^-$, Cl, EC, $NO_3{^-}$, and $SO{_4}^{2-}$ were main components of fine particles. The one notable feature is that Zn and Pb showed to be almost absent.

• 한국식품영양과학회지
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• 제37권4호
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• pp.528-533
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• 2008

국내 유통 중인 우육 및 돈육을 대상으로 S. aureus의 오염실태와 검출된 S. aureus 대한 항생제 감수성조사 및 내성 plasmid 전달빈도를 조사하였다. 총 421개 축산물 시료의 20.2%에서 S. aureus가 검출되었으며, 품목별로는 돈육 13.9%, 우육 33.8%의 검출률을 보였다. 가공 전 원료육이 포장육에 비해 S. aureus의 검출률이 높았는데, 돈육에서는 원료육 23.3%, 포장육 7.1%였고, 우육에서는 각각 48.6% 및 28.1%였다. 항생제 감수성 시험결과 ampicillin(76.5%), penicllin(75.3%), tertracycline(27.1%) 및 erythromycin (21.1%) 순으로 높은 내성률을 보였다. 특히 우육에서는 penicillin의 내성이 55.6%인 반면 돈육에서는 97.5%로 돈육에서 1.6배 이상의 높은 내성률을 보였고, tetracycline의 경우 우육에서 13.3%의 내성을 보인 반면, 돈육에서는 42.5%로 3배 이상의 내성률을 보였다. 8가지 항생제에 내성을 보이는 다제내성균도 검출되었으며, 약제내성과 관련된 Rplasmid의 특성시험에서 혼합배양에서는 내성이 전달되지 않았고, filter mating법에서 tetracycline내성 plasmid가 $1.1{\times}10^{-5}{\sim}1.9{\times}10^{-9}$의 빈도로, erythromycin 내성 plasmid가 $1.2{\times}10^{-5}{\sim}4.0{\times}10^{-8}$ 빈도로 내성이 전달되었다. 따라서 국내에서는 항생제투입의 정량적인 규제나 법적인 제도장치의 마련이 시급하다고 생각되며 앞으로 항생제 사용규제 및 대책마련에 대한 추가적인 연구가 절실하다고 생각되었다.

• 한국식생활문화학회지
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• 제9권1호
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• pp.23-41
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• 1994

In this study kinds of Lamb cooking and preservation and the ingredients of lamb cooking are surveyed through the references written from 1670 to 1943. The lamb cooking found in the literature totaled to more than 53. They can be classified into fourteen different groups according to their processing features which as follows: Salnum and Pyunyuk(boiled and slices of boiled), Kui(roasted), Chim(steamed), Whe(raw meat), Hounjae(smoking), Po(dried), Juk(gruel), Tang(soup), Sundae(stuffed small interstines), Jokpyun(jellied foot), Jungol(happiness pot), Sikhae(salt+meat+malt), Oumjang(salted meat), Kunjo(dried). Korean lamb cooking methods were primarily adopted from Mogolia in late Korea Dynasty but they had unique characteristics different from Mongolian ones. Furthermore, they were creatively applied to other meat cooking such as beef, pork and dog. About twenty one ingredients were mainly used in lamb cooking, including fresh meat, ribs, breast, heart, liver and the like. In particular, most popularly used ones were fresh meat and the heart in internal organs, which coincide with the main ingredients in beef cooking of today. The number of seasoning used in lamb cooking was twelve and especially salt, vineger, ginger and stone leek were most commonly used ones. Fourteen other addition were put into lamb cooking and the rice(Korean) wine was the most frequently used addition.

• 한국대기환경학회지
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• 제27권4호
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• pp.426-435
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• 2011

In this study, PM emission factors for commercial meat cooking were developed by the experiment using the similar restaurant model. The commercial material types of meat cooking were beef, pork and duck. And meat cooking materials were classified with marinated and raw cooking methods. The marinated and raw cooking methods were flat griddle (LPG) and under fired charbroiling grill. As a results, $PM_{10}$ emission factors for underfired pork cooking was estimated as 7.39 g/kg-meat which was the highest value in this study. The emission factors of under fired charbroiling grill method were higher than that of flat griddle method regardless of meat cooking material types and marinated meat. The particle size distribution of meat cooking was 0.23~5 ${\mu}m$ and median diameter was 2~2.5 ${\mu}m$.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2003년도 제31차 춘계 학술대회
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• pp.1-14
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• 2003

Lipid oxidation is one of the most important non-microbial causes of meat quality deterioration. However, there have been different/conflicting views concerning the primary catalysts of lipid oxidation in meat. This presentation provides brief overviews of lipid oxidation mechanism in general and catalysis of lipid oxidation in meat, and then focuses on inter-species differences in lipid oxidation potential, using results from our studies on meats (beef, pork and chicken) at retail and the respective meats of uniform postmortem history. The inter-species differences have highlighted the relative roles of meat pigment (myoglobin) content, catalase activity, and the concentration of oxidation substrates (particularly polyunsaturated fatty acids) in determining the lipid oxidation potential of raw meat versus cooked meat.