• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.238-242
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• 1998

Chicken carcass microflora were evaluated for aerobic microorganisms after defeathering, evisceration, washing, chilling, and sanitizing during a commercial chicken processing and storage at wholesale and retailsale levels. Sampling was at between December 1997, and March, 1998. Tap water washing and sanitizing with 25 ppm chlorine for 10 sec significantly (P<0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on chicken carcasses from a commercial chicken-processing plant. After 4 days at $2{\pm}2^{\circ}C$, APC and GNC on chicken carcasses in retailsale store rapidly increased compared to those in wholesale store (P<0.05). Chicken wings from retailsale store significantly (P<0.05) decreased generation time (GT) compared to other chicken carcasses.

• Korean Journal of Veterinary Service
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• v.38 no.3
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• pp.167-171
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• 2015

Pathogenic microorganisms were monitored on the chicken carcasses in slaughterhouse of Jeonbuk area. It was conducted to evaluate the microbiological quality on 204 chicken carcasses. Staphylococcus (S.) aureus was isolated in largest number and its ration was 41.2%, Salmonella spp. 6.4%, Campylobacter (C.)jejuni 7.4%, C. coli 7.4%. Serotype of Salmonella (S.) spp. was identified as S. Infantis 46.1%, S. Enteritidis 23.1%, S. Typhimurium 7.7%, S. Montevideo 7.7%. In breed chickens, Salmonella spp. was detected broiler 4.1%, white semi-broiler 8.0% Korean native chicken 12.0%. C. jejuni was isolated broiler 7.4%, white semi-broiler 12.0%, Korean native chicken 0%, C. coli, broiler 7.4%, white semi-broiler 0%, Korean native chicken 18.1% and S. aureus, broiler 38.8%, white semi-broiler 40.0%, Korean native chicken 51.5%.

• Food Science of Animal Resources
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• v.44 no.6
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• pp.1403-1416
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• 2024

With the increase in consumer interest in food safety, in this study, we aimed to investigate the antibacterial effect of peraceic acid (A, B, and Daesung; 50-200 ppm) and sodium hypochlorite disinfectants on chicken carcasses and contaminated water, respectively, and changes in the appearance of chicken carcasses. Considering the antibacterial effect of each disinfectant concentration, the most significant antibacterial efficacy was observed for general bacteria and Escherichia coli at 200 ppm regardless of disinfectant type. Considering the disinfectant type at 200 ppm, sodium hypochlorite was the least effective, and peracetic acid A showed the highest antibacterial efficacy at all concentrations. In chicken carcasses, 200 ppm of peracetic acid A exhibited the highest bacterial reduction rates of 92.7% and 89.3% for general bacteria and E. coli, respectively; in contaminated water, 200 ppm of peracetic acid A exhibited a significantly higher reduction rate (p<0.05). Salmonella was negative throughout the experiment, and discoloration of the neck and tip was observed for peracetic acid A and peracetic acid (Daesung) at 100 ppm and peracetic acid B at 150 ppm. Sodium hypochlorite did not cause discoloration at any concentration. Flavor analysis indicated that 100 ppm of peracetic acid A exhibited olfactory characteristics similar to those of 100 or 150 ppm of sodium hypochlorite. In conclusion, 50 ppm of peracetic acid A was adequate for use in poultry processing plants.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.3
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• pp.405-410
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• 2015

The objective of this study was to evaluate the effects of sequential applications of ${\varepsilon}$-polylysine (EPL) or lauramide arginine ethyl ester (LAE) sprays followed by an acidic calcium sulfate (ACS) spray on inoculated chicken carcasses to reduce Salmonella (Salmonella enterica serovars including Salmonella typhimurium and Salmonella enteritidis) contamination during 6 days of storage ($4.4^{\circ}C$). Secondly, reductions of the resident microflora were studied on uninoculated chicken carcasses following the sequential application of the treatments, chilling and 10 days of storage at $4.4^{\circ}C$. The treatment of Salmonella inoculated carcasses with 300 mg/L EPL followed by 30% ACS (EPL300-ACS30) sprays reduced Salmonella counts initially by 1.5 log cfu/mL and then by 1.2 log cfu/mL (p<0.05) following 6 days of storage at $4.4^{\circ}C$. Likewise, 200 mg/L LAE followed by 30% ACS (LAE200-ACS30) treatment reduced initial Salmonella counts on poultry carcasses by 1.8, 1.4 and 1.8 log cfu/mL (p<0.05), respectively, after 0, 3, and 6 days storage. Immediately after the treatments, EPL300-ACS30 and LAE200-ACS30 both reduced Escherichia coli counts significantly by 2.6 and 2.9 log cfu/mL, respectively. EPL300-ACS30 and LAE200-ASC30 were effective in lowering psychrotroph counts by 1 log cfu/mL on day 10 when compared to the control and distilled water treatments. This study demonstrated that EPL300-ACS30 and LAE200-ACS30 were effective in reducing Salmonella on inoculated chicken carcasses both after treatment and during the storage at $4.4^{\circ}C$ for up to 6 days. In addition, reductions in psychrotroph counts indicated that these treatments might have the potential to increase the shelf-life of poultry carcasses.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.109-112
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• 1999

Aerobic plate counts(APC) gram-negative bacterial counts (GNC) and sensory evaluations on chic-ken carcasses during retail and refrigerated storages (3$\pm$1$^{\circ}C$ and 1$0^{\circ}C$) were evaluated. APC and GNC on whole chicken in retail store after storage of 7 days at 3$\pm$1$^{\circ}C$ increased to 3.11 and 3.89 log units com-pared to the initial controls. APC and GNC on whole chicken after storage of 7 days at 1$0^{\circ}C$ increased to 5.43 and 5.03 log units. Sensory scores of chicken carcasses obtained from retail store were in the "liked less" category after storage of 7 days compared to fresh controls. These results indicated that chicken carcasses during refrigerated (1$0^{\circ}C$) storages rapidly allowed the growth of aerobic spoilage bacteria dur-ing storage period which cluld not be microbiologically acceptable after of 7 days of 7 days.

• Journal of Food Hygiene and Safety
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• v.12 no.1
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• pp.78-82
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• 1997

Surface swab samples from beef (188), pork (240) and chicken (95) carcasses were collected from slaughterhouse in Kangwon and Kyunggi areas from March through July 1996. The samples were examined on the level of E. coli biotype I relevant to fecal contamination due to unsanitary processing control and the existence of verocytotoxin-producing E. coli (VTEC). E. coli biotype I were confirmed from 38.8% of beef, 40.0% of pork, and 69.5% of chicken carcasses. Little variation was noted among three sampling points; rump, flank and neck of beef, ham, belly and jowls of pork. coli O157:H7 was only confirmed from 2 of 188 beef carcasses. E. coli biotype I. All the isolated E. coli O157 showed positive for vero cell cytotoxicity test. Isolation rate of E. coli O157 in summer was higher than in spring. In case of pork and chicken carcasses, E. coli O157 was isolated in summer only.

• Korean Journal of Poultry Science
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• v.41 no.3
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• pp.159-164
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• 2014

This study was conducted to investigate whether water chilling had effect on water retention, freshness or internal temperature of chicken carcasses during chilling or storage in two different chicken processing plants (designated as A and B). A total of 240 carcasses from chicken processing plants (n = 120 per chicken processing plant) was randomly sampled and evaluated the effect of water chilling on carcass characteristics (i.e., water retention, water loss or freshness during chilling or storage). Torrymeter value was used as an indicator of freshness in chicken carcasses. Water chilling did not affect carcass water retention between the processing plants. However, chicken carcasses processing in B plant exhibited significantly higher freshness (p<0.05) compared with those in A plant. This difference in freshness was mainly due to the longer transit time through the water chiller in A versus B plants. Water loss of carcasses during storage was not different between plants. It was found that carcass freshness can be affected by water chilling time as manifested in this study. Further study is warranted to see whether freshness or microbiological status of chicken carcasses may be affected depending on the chilling methods, i.e., air or water chilling.

• Proceedings of the IEEK Conference
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• 2003.07d
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• pp.1545-1548
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• 2003

This paper presents a method for detecting skin tumors on chicken carcasses using hyperspectral images. It utilizes both fluorescence and reflectance image information in hyperspectral images. A detection system that is built on this concept can increase detection rate and reduce processing time. Chicken carcasses are examined first using band ratio FCM information of fluorescence image and it results in candidate regions for skin tumor. Next classifier selects the real tumor spots using PCA components information of reflectance image from the candidate regions.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.3
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• pp.446-452
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• 2021

As a higher standard for food consumption is required, the consumption of chicken meat that can satisfy the subdivided food preferences is increasing. In March 2003, the quality criteria for chicken carcasses notified by the Livestock Quality Assessment Service suggested quality grades according to fecal contamination and the size and weight of blood and bruises. On the other hand, it is too difficult for human inspection to qualify mass products, which is key to maintaining consistency for grading thousands of chicken carcasses. This paper proposed the computer vision algorithm as a non-destructive inspection, which can identify chicken carcass parts according to the detailed standards. To inspect the chicken carcasses conveyed at high speed, the image calibration was involved in providing robustness to the side effect of external lighting interference. The separation between chicken and background was achieved by a series of image processing, such as binarization based on Expectation Maximization, Erosion, and Labeling. In terms of shape analysis of chicken carcasses, the features are presented to reveal geometric information. After applying the algorithm to 78 chicken carcass samples, the algorithm was effective in segmenting chicken carcass against a background and analyzing its geometric features.

• Journal of agriculture & life science
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• v.43 no.4
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• pp.21-31
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• 2009

Dipterans are excellent insects to serve as forensic indicators to determine the postmortem interval of a human corpse. Therefore, we undertook a study to identify the major dipterans that are attracted to and develop in vertebrate carcasses. To determine what dipterans occur in Korea, chicken carcasses were placed in various habitats including the forest, open field, stream bank, greenhouse, rooftop, rice paddy, Chinese cabbage field, vacant hut, and pond at different times of the year. The dipterans were collected at various time intervals after placement in each habitat until the end of decomposition and identified. Our results showed that 49 identified and unidentified dipteran species from 36 genera in 19 families were collected from the carcasses. Habitat placement influenced the number of species isolated from the carcasses. For example, 39 species were collected from the forest habitat, 28 species from the open field, stream bank, or greenhouse each, 16 species from a vacant home, and 12 species from the pond. The dipteran species that were collected from all habitats were Phaenicia sericata, Lucilia illustris, and Lucilia sp. in the family Calliphoridae and Boettcherisca peregrine in the family Sarcophagidae. Other dipteran species that were isolated depended on carcass placement that is, fewer dipteran species were observed from carcasses in the backpack and much more species were recorded from unburied carcasses than buried carcasses. P. sericata, L. illustris, Lucilia sp., B peregrine and an unidentified sarcophagid species were observed year round, but some dipterans showed seasonal differences.