• Korean Journal of Poultry Science
• /
• v.27 no.3
• /
• pp.197-202
• /
• 2000

Chemical characteristics of the cricket, Gryllus bimaculatus, were investigated in total composition, amino acid composition, fatty acid composition and mineral components. After the treatment of 0.4% of G. bimaculatus in the chicken feed, the changes of fatty acid composition in the chicken meat and egg were also estimated. As the result, saturated fatty acid, especially palmitic acid, decreased 4% and unsaturated fatty acids, linoleic aced and arachidonic acid, increased 12 and 23%, respectively, compared with those of control. In addition, there was a small increase in Eicosapentaenoic acid(EPA). The sensory test of the chicken meat resulted in increased flavor, brightness and yellow color. The sensory scores of G. bimaculatus egg in the point of taste resulted in somewhat better estimate than control. These results are appear to be stemmed from fatty acids of cricket.

• Food Science and Biotechnology
• /
• v.18 no.2
• /
• pp.425-431
• /
• 2009

Antimicrobial coating on chicken carcasses may reduce the effects of cross-contamination and improve product shelf-life and safety. Thyme oil was mixed at 0.5%(v/v) with a pre-gelatinized pea starch coating solution. The coating solution was spread on chicken breast meat after inoculation with selected spoilage and pathogenic bacteria. After inoculation, the chicken meats were packaged in plastic bags and stored at $4^{\circ}C$. During 12 day storage, total aerobic bacteria, lactic acid bacteria, and inoculated organisms were counted at 4 day intervals. Thyme oil treatments reduced the viability of Salmonella as well as the growth of Listeria and Pseudomonas by 2 log CFU/g, and appeared to eliminate inoculated Campylobacter during storage. The addition of thyme oil increased the viscosity of the pre-gelatinized pea starch solution. The results suggested that thyme oil inclusion in an edible starch coating may be a satisfactory delivery system to enhance the safety of processed fresh meat.

• Food Science of Animal Resources
• /
• v.35 no.2
• /
• pp.248-257
• /
• 2015

Effects of double packaging (combinational use of aerobic and vacuum conditions) and antioxidants on physicochemical properties in irradiated restructured chicken rolls were determined. Chicken breast treated with antioxidants (none, sesamol+a-tocopherol) was used to process restructured chicken breast rolls. The sliced rolls were vacuum, aerobic, or double packaged (vacuum for 7 d then aerobic for 3 d) and electron beam irradiated at 2.5 kGy. Color, 2-thiobarbituric acid reactive substances (TBARS), oxidation reduction potentials (ORP), and volatile profiles of the samples were determined at 0 and 10 d. Irradiation made restructured chicken rolls redder (p<0.05), and the increased redness was more distinct in irradiated vacuum-packaged than irradiated aerobic or double packaged meats. TBARS values of antioxidant-treated double packaged rolls were lower than even nonirradiated vacuum-packaged meat, and those were distinct at 10 d (p<0.05). ORP and lipid oxidation values were lower in irradiated vacuum and double packaged samples than those in irradiated aerobic packaged ones at 0 d (p<0.05). Irradiation of restructured chicken rolls increased the amount of total volatiles. Considerable amounts of off-odor volatiles were reduced or not detected by double packaging and antioxidant treatment at 10 d. Therefore, the combined use of antioxidants and double packaging would be useful to reduce redness and control the oxidative quality changes of irradiated restructured chicken rolls

• Journal of Food Hygiene and Safety
• /
• v.25 no.3
• /
• pp.226-231
• /
• 2010

We aimed at the monitoring medroxyprogesterone acetate (MPA) residue amount in meats and confirmed the safety of its residue in meats. Optimized condition for analytical and instrumental methods was obtained by method validation. The limit of detection (LOD) and limit of quantification (LOQ) were validated at 1.5 and 5.0 ug/kg, respectively. The calibration curve showed good linearity ($r^2$ = 0.9968) within the concentration range of 5.0~50.0 ug/kg. We selected progesterone-d9 for internal standard, The recoveries in fortified meat ranged from 67.5 to 109.56% at the 3 spiking levels. As the regulation of MPA analysis method used by LC-MS/MS on other products have established. We selected 3 species of farm stock products (cattle, pig, chicken) and purchased at the markets of seven major cities. The total 196 of meat including 46 of domestic beef, 43 of import beef, 60 of domestic pork, 12 of import pork and 35 of domestic chicken. No residue of synthetic growth hormones were detected in cattle, pig and chicken samples tested.

• Agribusiness and Information Management
• /
• v.11 no.2
• /
• pp.25-34
• /
• 2019

Poultry is one of the three major meats in Korea and is a representative source of protein. The annual per capita consumption of chicken has been showing steady growth trends, with an increase of approximately 89% in 2018 compared to that of 2005. In this study, we investigated the domestic chicken production and consumption, and conducted an overall study on the domestic chicken industry. By using consumer panel data, we analyzed the characteristics of consumers buying chicken. Specifically, poultry was categorized into two types: traditional raw chicken and processed chicken, which emphasizes convenience. The purchase of raw chickens has generally been on the decline. From these, however, the proportion of native Korean chicken and chicken cuts is on the rise. Processed chicken, on the other hand, continues to grow, especially online. After examining the consumption characteristics of consumers who buy chicken, it was found that the purchase share increased with increasing age of native Korean chickens, whereas the purchase share increased with decreasing age of processed chicken. Based on these results, we confirmed that it is necessary to establish differentiated marketing and promotion strategies for each consumer target for the growth of chicken market.

• Korean Journal of Veterinary Research
• /
• v.47 no.4
• /
• pp.449-456
• /
• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate (SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Salmonella typhimurium in tryptic soy broth and in row meat media including chicken, pork and beef. SPY, SPP and STPP at the concentrations of 0.5 and 1% dose-dependently inhibited the growth of S. typhimurium in tryptic soy broth at various pHs. The antibacterial activities of SPT and STPP were the stronger than that of SPP. In chicken, pork, and beef, SPT, SPP and STPP at the concentrations of 0.1, 0.5 and 1.0% significantly inhibited the bacterial growth in a dose-dependant manner (p < 0.05). The antibacterial activities of SPT, SPP, and STPP were more effective in chicken than beef. SPT and STPP at the concentration of 1% reduced the bacterial count by about 2 log units. The addition of SPT, SPP and STPP at the concentration of 0.5% in meats increased the meat pHs by 0.28-0.48 units in chicken, pork, and beef. These results suggest that SPT and STPP were equally effective for the inhibition of bacterial growth both in TSB and meat media and that SPT can be used as an animal food additive for increasing shelf-life and functions of meats.

• Food Science of Animal Resources
• /
• v.33 no.1
• /
• pp.133-138
• /
• 2013

In this study, a total of 256 samples of retail raw meats (beef, pork and chicken) and sashimi were investigated for the presence of Enterococcus faecalis and Enterococcus faecium. We isolated a total of 117 E. faecalis and E. faecium from the samples, with contamination rates ranging from 18.8% for sashimi samples to 68.8% of chicken samples. E. faecalis was the predominant species recovered from all of the retail raw meats beef (42.2%), pork (42.2%), chicken (65.6%) and sashimi (12.5%). Among 117 isolates, 61 isolates (52.1%) were resistant to tetracycline, 32 isolates (27.4%) were resistant to erythromycin, 23 isolates (19.7%) were resistant to chloramphenicol, 16 isolates (13.7%) were resistant to ripampin, 10 isolates (8.5%) were resistant to gentamycin, 9 isolates (7.7%) were resistant to ciprofloxacin and 1 isolate (0.9%) was resistant to ampicillin and penicillin G. No resistance to amoxicillin + clavulanic acid and vancomycin was observed. Although no strain was resistant to vancomycin, the vanB gene was observed in 9 of 117 of Enterococcus (7.7%) demonstrating potential risk of vancomycin-resistant Enterococcus (VRE). Our results indicate that E. faecalis and E. faecium were highly prevalent in retail raw meats, but most strains were sensitive to tested antibiotics.

• Animal Bioscience
• /
• v.34 no.12
• /
• pp.1995-2002
• /
• 2021

Objective: Detection of adulteration in processed meats is an important issue for some countries due to substitution of beef with a cheaper source of protein like poultry. In this study, the presence of chicken meat was investigated using real-time polymerase chain reaction (real-time PCR) and enzyme-linked immunosorbent assay (ELISA) techniques to verify adulteration of fermented sausage samples. Methods: A total of 60 commercial samples were collected from 20 establishments in three replicates including 10 fermented sausage manufacturers and 10 butchers to investigate the presence of chicken meat with the sequential use of real-time PCR and ELISA techniques. In addition, pH, moisture content, water activity and color values of the samples were determined. Results: Both real-time PCR and ELISA showed agreement on the presence or absence of chicken meat in 55 out of 60 fermented sausage samples and chicken meat was identified with both methods in 16 samples. Five samples produced inconsistent results for the presence of chicken meat in the first run. Nevertheless, the presence of chicken meat was verified with both methods when these samples were analyzed for the second time. In addition, the average physico-chemical values of the fermented sausage samples tested positive for chicken meat were not significantly different from some of those fermented sausage samples tested negative for the chicken meat. Conclusion: The sequential use of real-time PCR and ELISA techniques in fermented sausages could be beneficial for the government testing programs to eliminate false negatives for detection of adulteration with chicken meat. Furthermore, consumers should not rely on some of the quality cues including color to predict the adulteration of fermented sausages with chicken meat since there were no statistical differences among some of the samples tested positive and negative for chicken meat.

• The Korean Journal of Food And Nutrition
• /
• v.22 no.4
• /
• pp.612-617
• /
• 2009

This study was conducted to assess the information of food safety by college students according to mass-media reports. To accomplish this, a survey was conducted to investigate the preference and reliability, of primary mass-media sources of BSE information, and BSE-related knowledge of college students. The most common sources of media by male and female students were terrestrial television(60%), the internet(21%) and newspapers(11%) and terrestrial television(60%), newspapers (18%) and the internet(17%), respectively. The reliability of media of male students were terrestrial television(53%) and the internet(40%), while for female students these values were terrestrial television(55%) and internet(37%), respectively. In the case of male students, the primary sources of information regarding BSE were terrestrial television(54%) and the internet(38%), but for female students the primary sources were terrestrial television(57%) and the internet(37%). Both male and female students were found to have less knowledge regarding prions, SRM, and MM type genes associated with BSE when compared to the other factors associated with this disease. In addition, the important determining factors for the food purchase of male and female students both were the orders of taste, hygiene, price. The preferences for meats and the beef-alternative meats of male and female students were the orders of pork, chicken. Based on these results, greater efforts should be made to provide meaningful information regarding the safe production and distribution of meats.

• Journal of the Korean Society of Food Culture
• /
• v.16 no.1
• /
• pp.43-57
• /
• 2001

This study was to investigate the changes in dietary practices, reasons for making dietary changes, current food consumption patterns, and eating habits. Data were collected from 515 parents whose children were attending an elementary school and a middle school in Kimcheon. Among the twenty food groups studied, subjects reported eating more fruit, vegetables, lower-fat meats, high-fat meats, reduced/skim milk, and eggs and less sugar, fats, rice, salt, potato/sweet potato, and chicken. The changes in dietary practices except high-fat meats and salt were significantly different between sex, age, education level, income level, or BMI groups. The primary reason for making dietary changes was 'concerned about family's health'. The average rate of never eating breakfast or less than 2 times per week was found to be 23.2% with a greater rate in younger age group. The rate of breakfast skipping was found to vary between different age and education groups. The regularity of mealtime and overeating practices were significantly different between age groups. Eating out practices were found to vary between different age, education, and income groups. People at younger age group in Kimcheon should be targeted for nutrition education about eating habits. These findings are applicable at the planning and implementation stages of various nutritional improvement projects.