• Journal of the Korean Society of Mechanical Technology
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• v.20 no.6
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• pp.936-940
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• 2018

Wasted meat & bone has generated as byproducts in the slaughtering process of livestock and also faced with demands for its recycling and environmental protection. Many studies have been conducted to recycle byproducts and carried out mainly on the crushing of bones and the vacuum packing technology of products. In this study, the crushing unit, transporting unit, separated unit and packing unit have designed for development of the crushing and packing systems. Also, to confirm the performance of this system, the experimental verification were carried out the working noise and packing weight.

• Radiation Oncology Journal
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• v.36 no.4
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• pp.265-275
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• 2018

Cancer is a complex multifaceted illness that affects different patients in discrete ways. For a number of cancers the use of chemotherapy has become standard practice. Chemotherapy is a use of cytostatic drugs to cure cancer. Cytostatic agents not only affect cancer cells but also affect the growth of normal cells; leading to side effects. Because of this, radiotherapy gained importance in treating cancer. Slaughtering of cancerous cells by radiotherapy depends on the radiosensitivity of the tumor cells. Efforts to improve the therapeutic ratio have resulted in the development of compounds that increase the radiosensitivity of tumor cells or protect the normal cells from the effects of radiation. Amifostine is the only chemical radioprotector approved by the US Food and Drug Administration (FDA), but due to its side effect and toxicity, use of this compound was also failed. Hence the use of herbal radioprotectors bearing pharmacological properties is concentrated due to their low toxicity and efficacy. Notably, in silico methods can expedite drug discovery process, to lessen the compounds with unfavorable pharmacological properties at an early stage of drug development. Hence a detailed perspective of these properties, in accordance with their prediction and measurement, are pivotal for a successful identification of radioprotectors by drug discovery process.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.813-823
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• 2016

The purpose of this study was to investigate the effects of ionized calcium treatment on total bacterial cross-contamination of chicken carcass surface in the slaughtering process. The growth of Escherichia coli was strongly inhibited in a medium prepared by using a 0.5% ionized calcium solution. The total bacterial cross-contamination of chicken carcass surface and the scalding water was significantly increased as the number of scalding was increased (p<0.05). The total bacterial cross-contamination of chicken carcass surface reached a plateau without a further increase as scalding was performed consecutively for 10 or more times. The total bacterial cross-contamination of the scalding water was significantly increased as the number of scalding was increased (p<0.05). The total bacterial cross-contamination of chicken carcass surface of the chickens raised on a floor type farm was significantly higher than that of the chickens raised in a battery cages (p<0.05). The total bacterial cross-contamination of chicken carcass surface of the chickens raised on a floor type farm was significantly lower in the 0.5% ionized calcium solution treatment group than in the control group (p<0.05).

• Food Science of Animal Resources
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• v.24 no.2
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• pp.115-120
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• 2004

This study was carried out to investigate the effect of the scalding temperature at slaughtering process on meat quality and storage properties of chicken. The yellowness (b$\^$*/ value) of skin decreased at high scalding temperature (65-67$^{\circ}C$) and WHC (water holding capacity) increased from 67.04％ at low temperature (53-55$^{\circ}C$) to 69.26％ at high temperature. WBS (Warner-Bratzler Shear force) significantly increased from 1.70kg/0.5inch$^2$ to 2.54kg/0.5inch$^2$ as the scalding temperature increased (p＜0.05). TBARS (Thiobarbituric Acid-Reactive Substance) values were 0.25mgMA/kg at low temperature, 0.24mgMA/kg at middle temperature (59-61$^{\circ}C$) and 0.27mgMA/kg on 3 days of storage. Total aerobic counts (TPC) were 4.99 logCFU/mL at low temperature, 4.88 10gCFU/mL at middle temperature and 4.05 logCFU/mL. Although TPC was decreased as the scalding temperature increased. The detection rate of feather at carcass inspection was low as the scalding temperature increased and the detection rate of large feather (＞lcm) was not significantly different between middle temperature and high temperature. Exposed flesh was severe as the scalding temperature increased. In conclusion, meat color and physical properties of chicken were acceptable when the carcasses were scalded at low temperature, but they were microbiologically susceptible and uneasy to remove the feather. The yellowness (b$\^$*/ value) of skin decreased at high scalding temperature, and total aerobic counts (TPC) were decreased as the scalding temperature increased, and easy to remove the feather.

• Journal of Animal Science and Technology
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• v.66 no.4
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• pp.792-806
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• 2024

This study aimed to confirm the applicability of the new nitrogen (N₂) gas stunning method in the broiler slaughtering process by comparing the meat and small intestine quality following different stunning methods (electrical, carbon dioxide (CO₂), N₂, and halal). Four treatments were compared: (i) electrical stunning (Elec), (ii) 80% CO₂ gas stunning (CO₂-gas), (iii) 98% N₂ gas stunning (N₂-gas), and (iv) the non-stunning method (halal). N₂ gas stunning (98%) and the halal method were conducted at the pilot plant abattoir of the national institute of animal science, Korea, and electrical and 80% CO₂ stunning were performed on the nearest commercial slaughter house. Meat pH_24h, color (lightness, redness and yellowness), proximate composition, water holding capacity (WHC), cooking loss, and Warner-Bratzler shear force (WBSF) were measured, and in the small intestine, pH_24h, color, thickness, and WBSF were measured. The Elec treatment showed high lightness, yellowness, and low redness in both meat and the small intestine, indicated by a pale color; the CO₂-gas treatment showed high redness, low lightness, and low yellowness, and the coloration of meat from the N₂-gas treatment was intermediate between Elec and CO₂-gas. For other quality traits, the N₂-gas showed good results and was between Elec and CO₂-gas. Additionally, severe stress (low pH in both meats), low WHC in meat, and cracked small intestine with numerous apertures were observed in the CO₂-gas, and pale colored hemorrhagic breast meat was found in the Elec. Therefore, in view of animal welfare and quality traits of meat and the small intestine, 98% N₂ gas can be considered in broiler stunning.

• Korean Journal of Poultry Science
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• v.35 no.2
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• pp.191-196
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• 2008

This study was carried out to investigate the changes in carcass characteristics during slaughter process and to evaluate the physical properties of ostrich muscles. After blooding, pH of carcass was declined rapidly and showed 5.89 of final pH, whilst temperature was slightly decreased during slaughter process. Carcass of ostrich yielded 49.3%. For the comparison between muscles, m. gastrocneminus and m. iliofemoralis externus showed a significantly high pH (P<0.05). The muscle of which pH tended to be high in water holding capacity (WHC), however, m. gastrocneminus showed a significantly low WHC (P<0.05) due to low moisture content. M. obturatorius medialis showed the significantly lower shear force, whilst m. gastrocneminus was higher than other muscles (P<0.05). Therefore the results indicated that the production of high quality carcass was to reduce the time during slaughter process, and that high WHC and tenderness of ostrich meat had a potential application as a substitutional species to other animals.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.11
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• pp.1770-1776
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• 2007

Beef carcasses were examined to explore the effects of spinal cord removal and washing on central nervous system tissue (CNST) decontamination of the surface during the slaughtering process. A total of 15 carcasses were split by sawing centrally down the vertebral column and left sides of split carcasses were used for analysis. Samples were collected by swabbing the surface from 4 defined parts on the interior and 4 on the exterior of carcasses from the abattoir and analyzed using an ELISA-based test. The results showed that automatic and manual spray washing decreased CNST contamination, especially on the interior ventral parts of carcass surfaces (p<0.01), but did not decrease CNST on the interior dorsal parts. Increasing washing time to 60 s did not affect the reduction of CNST contamination. Samples following spinal cord removal prior to splitting showed lower calculated levels of "risk material" than the stated limit of detection (0.1%) of the ELISA kit on interior and exterior carcass parts (p<0.01). Therefore, spinal cord removal prior to splitting could be a very effective way to minimize CNST contamination of beef carcasses.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.2
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• pp.200-206
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• 2015

The fishing industry has a negative effect on the environment due to greenhouse gas (GHG) emissions with the high use of fossil fuels, the destruction of underwater ecosystems by bottom trawls, reduction in resources by fishing, and altered ecosystem diversity. GHG emissions from fisheries were discussed at the Canc$\acute{u}$n meeting in Mexico in 1992 and are part of the Kyoto protocol in 2005. However, few studies have investigated the GHG emissions from Korean fisheries. To find a way to reduce GHG emissions from fisheries, quantitative analysis of GHG emissions from the Korean fishery industry is needed. Therefore, this study investigated the GHG emissions from the Korean Danish seine fishery using the life cycle assessment (LCA) method. The system boundary and input parameters for each process level are defined for the LCA analysis. The fuel-use coefficient of the fishery is also calculated. The GHG emissions from the representative fish caught by the Danish seine fishery are considered and the GHG emissions for the edible weight of fishes are calculated, considering consumption in different areas and different slaughtering processes. The results will help to understand the GHG emissions from Korean fisheries.

• Journal of Food Hygiene and Safety
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• v.16 no.2
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• pp.96-102
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• 2001

Bacteriological quality of beef carcass and distributions of pathogens in beef processing environments were investigated to improve the hygienic quality of fresh beef. Total bacterial contamination of carcass surface in slaughtering process and cutting board in cut-meat process showed 10$^{5}$ -10$^{6}$ CFU/$\textrm{cm}^2$ and 10$^{5}$ CFU/$\textrm{cm}^2$ in summer, respectively. The viable bacterial count of cotton glove was similar to that of cutting board during and entire period of year. Microbial contamination of carcass surface, cutting board, cotton glove and deboned meat showed the highest in summer and the lowest in winter during the year. Escherichia coli O157, Pseudomonas aeruginosa, Klebsiella. ornithinolytica, Staphylococcus aureus, E coli, Tatumella. ptyseos, Serratia odorifera, Aero-monas sobria, Enterobacter cloacae and Flavimonas oryzihabitans were isolated from carcass surface during slaughter treatments. S. aureus, Listeria grayi and L. monocytogenes were isolated from cutting board and L. grayi, Erwinia spp. Salmonella app. and S. aureus were isolated from cotton glove in cut-meat process environments. Citrobacter freundii; L. monocytogenes; and S. aureus were isolated from deboned meat.

• Korean Journal of Veterinary Service
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• v.25 no.2
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• pp.117-126
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• 2002

Contamination levels of pathogenic microorganisms in 145 cases of beef, which were distributed in Gwangju province, had been investigated in each distributed stage and also monitored by general bacterial count and E coli count index. General bacterial count of beef from the slaughterhouse was 10$^4$cfu/g less than the level of promotion(10 cfu/$\textrm{cm}^2$) and E coli count index was also under the level of 10$^2$cfu/$\textrm{cm}^2$ recommended level of the ministry of agriculture and forestry. Pathogenic microorganisms were detected from 23.2% of samples in the consumption stage, 12.5% in the slaughtering stage and 5.6% in the transporting and processing stage. Staphylococcus aureus was isolated in the largest number and its ratio was 9.0%, listeria monocytogenes 5.5% and salmonella spp 1.4%. There were no samples that bacteria had been detected dually. E coli O157:H7 and campylobacter jejuni were not isolated. In raw and chilled beef, isolation rate of pathogenic microorganisms were 13.3% and 16.5% each. Especially in raw beef, L monocytogenes was. isolated in 3 samples among 30 cases (10%) and S aureus in one sample (3.3%). According to a scale of meat store, isolation rates of pathogenic microorganisms were different. It was 28.6% in the small-scale meat store and 16.7% in the large-scale meat store each. Four cases (16.7%) of S aureus were isolated in the large-scale meat store and seven cases (20.0%) of L monocytogenes and 2 cases (5.7%) of salmonella spp were isolated in the small-scale meat store. S aureus was isolated in two places among 10 feeding facilities of the elementary school. This result shows that the sanitation of elementary school feeding facilities is so poor and more careful policy consideration is needed. Eleven strains of S aureus isolated showed ${\beta}$-hemolysis on blood agar, 1 strain ${\alpha}$-hemolysis, and 1 strain ${\gamma}$-hemolysis. Isolated strains of L monocytogenes were reconfirmed in 560 bp by PCR. Conclusively, these results show that the sanitary condition in the stages of slaughtering, transportation-processing and consumption influences the degree of pathogenic microorganisms contamination in beef severely It is necessary to apply thoroughly hazard analysis critical control point in a process of beef distribution and also to develop rapid test methods for microorganism diagnosis. This effort is very important for the supply of safe and clean meat from farm to table and helpful for the improvement of public health.