• Food Science of Animal Resources
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• v.39 no.4
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• pp.565-575
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• 2019

This study evaluated Campylobacter jejuni risk in ground meat products. The C. jejuni prevalence in ground meat products was investigated. To develop the predictive model, survival data of C. jejuni were collected at $4^{\circ}C-30^{\circ}C$ during storage, and the data were fitted using the Weibull model. In addition, the storage temperature and time of ground meat products were investigated during distribution. The consumption amount and frequency of ground meat products were investigated by interviewing 1,500 adults. The prevalence, temperature, time, and consumption data were analyzed by @RISK to generate probabilistic distributions. In 224 samples of ground meat products, there were no C. jejuni-contaminated samples. A scenario with a series of probabilistic distributions, a predictive model and a dose-response model was prepared to calculate the probability of illness, and it showed that the probability of foodborne illness caused by C. jejuni per person per day from ground meat products was $5.68{\times}10^{-10}$, which can be considered low risk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.888-892
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• 2000

Antimicrobial activity of Caesalpina sappan L. extract (CS extract) against 6 kinds of food spoilage and pathogenic organisms was studied. The growth of Listeria monocytogenes Brie 1, Escherichis coli ATCC 11775, Staphylococcus aureus ATCC 11775, and Pseudomonas fluorescens ATCC 11775 was inhibited about 4 to 5 $log_{10}$ cycle in Tryptic soy Broth(TSB) containing 1% CS extract. Bacillus subtilis KCTC 102 and Vibrio parahaemolyticus ACTT 17802 did not show apparent growth in the same medium. Effect of CS extract on preservation of ground meat was also investigated. The range of pH change was 5.0~5.2 in CS extract added ground meat, 5.2~6.0 in CS extract not added ground meat (control) during storage at 4$^{\circ}C$ for 30 days. Number of total bacteria after 15 days storage was $10^{6}$/g in CS extract added ground meat, 10$^3$/g in control. Redness of ground meats was improved significantly by addition of 1% CS extract during storage at 4$^{\circ}C$ for 30 days. The sensory quality of 1% CS extract added hamburger patty was similar to that of the control in taste, flavor, and overall acceptability.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.290-298
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• 2016

Purpose: This study aimed to investigate the effect of grape skin on the physicochemical properties and sensory score of ground pork meat. Methods: Four types of ground pork were evaluated: T0 without grape skin, T1 with 0.3% grape skin, T2 with 0.7% grape skin, and T3 with 1.0% grape skin. Results: There was no significant group wise difference in VBN content, L-value, b-value, chemical composition of raw and cooked meat, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, taste, texture, juiciness, or palatability. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The a-value of T2 and T3 were significantly higher than that of T0 (p<0.05). Flavor was highest in T2 among samples (p<0.01). Conclusion: The study results suggest that grape skin may be a useful ingredient in ground pork meat in terms of antioxidant potential, color and flavor.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.331-338
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• 2020

The purpose of this study was to examine the effect of noni (Morinda citrifolia) powder on the physicochemical properties and antioxidant activities of ground pork meat. Four samples of ground pork meat were prepared as follow: CON without noni powder, NP0.5 with 0.5% noni powder, NP1.0 with 1.0% noni powder, and NP1.5 with 1.5% noni powder. The moisture content of CON was the highest (p<0.05). The ash, fiber, fat retention, hardness, cohesiveness, gumminess, chewiness, lightness, and yellowness increased with the addition of the noni powder (p<0.05). The protein, fat, water holding capacity, cooking yield, moisture retention, springiness,and redness of the cooked meat were not significantly different among the samples. The pH of CON was the highest among the samples (p<0.05). The TBARS of CON, NP0.5, NP1.0, and NP1.5 were 0.48, 0.41, 0.36 and 0.34 mg/kg, respectively, and the NP1.5 was the lowest (p<0.05). The DPPH radical scavenging activity of CON, NP0.5, NP1.0, and NP1.5 were 10.4%, 20.8%, 34.6% and 45.3%, respectively, and the NP1.5 was the highest (p<0.05). Consequently, these results support the possible use of noni powder for meat product industry, as addition of noni powder enhances the antioxidant activities of ground pork meat.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.7
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• pp.1067-1072
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• 2008

Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or ${\alpha}$-tocopherol (Toc) were added to ground samples at a content level of 200 mg/kg. The samples were subjected to a chilling storage test before and after cooking. In the storage test before cooking, neither FX nor Toc affected the thiobarbituric acid reactive substances (TBARS) on days 1 and 6, and FX decreased the L* value and increased the a* and b* values. In the storage test after cooking, both FX and Toc decreased TBARS values on days 1 and 6. FX decreased the L* value and increased the a* and b* values, similar to what occurred in the storage test before cooking. Based on these results, we concluded that FX is a potent ingredient for improvement of the appearance and shelf life of chicken meat and its products.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.7
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• pp.1054-1058
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• 2006

The purpose of this study was to use pig blood plasma transglutaminase (TGase) combined with thrombin and fibrinogen as a binder, which was applied to restructured meat, and to investigate its effect on the restructured meat quality. Pig meat was obtained 10 h post mortem from a traditional market was ground using a 10 mm aperture plate. A binder admixture was added (TGase:thrombin:fibrinogen mixed as 0.5:1:20 (v/v/v) to which was added 12% of its volume of 0.25 M calcium chloride) at 0, 5, 10, 15 and 20% of meat weight. Measurements included cooking loss, shrinkage rate, shear value, total plate count, pH value, TBA value, color difference, tension strength and sensory evaluation. The results showed that ground meat containing 20% w/w of binder admixture had higher cooking loss, shrinkage rate and shear value (p<0.05). Addition of different percentages of binder admixture did not affect total plate count, pH value, TBA value, and sensory evaluation of restructured meat (p>0.05). Tension strength was increased with increased level of binder admixture. Addition up to 15% binder admixture to restructured meat showed better scores of sensory texture, flavor and total acceptability (p<0.05).

• Journal of Food Hygiene and Safety
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• v.38 no.1
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• pp.19-25
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• 2023

Addition of spice for inhibition of bacterial growth in ground chicken meat was investigated. The ground chicken meat approximately contained 72.98±0.15% moisture, 23.37±0.46% crude protein, 1.00±0.03% crude fat, and 1.90±0.03% ashes. Addition of rosemary showed the maximum bacterial inhibition, followed by garlic and mustard. The inhibitory effect increased with the addition of a greater quantity of spices. The optimal added concentration of spices for inhibition of total viable cell and proliferation of Escherichia coli in ground chicken meat was 2%, 4%, and 1.2% for rosemary, garlic, and mustard, respectively. The growth inhibition of total viable cells and E. coli differed during storage period for MixA (97.4%) > rosemary (96.9%) > MixB (96.3%) > garlic (53.7%) > mustard (33.3%). The addition of sterilized garlic to ground chicken meat showed that the total viable cells was low at 2.6-3.0 log CFU/g on the 0-day and 2.4-3.2 log CFU/g on the 9-day, and the number decreased as the storage lengthened. Non-sterilized garlic treatment showed a higher number of total viable cells than the control group, and this increased with elapse of storage time. The number of E. coli, was low at 0.4-1.0 log CFU/g on the 0-day and 0.5-1.5 log CFU/g on the 9-day for the sterilized group, and the change during the storage showed a similar trend for the total viable cells. In conclusion, the microbial safety of ground chicken meat products was improved by various mixed applications of rosemary, garlic, and mustard.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.597-603
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• 2015

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.1005-1009
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• 1995

This study was carried out to investigate the antioxidative effect of kimchi on the lipid oxidation of cooked meat in model systems. Four model systems of cooked ground meat(CGM). CGM-water(W), CGM-brine(B) and CGM-kimchi(K) were prepared and their oxidation behaviours were evaluated during the storage at 4$^{\circ}C$ for 5 weeks. Thiobarbituric acid values and peroxide values of the systems of CGM, CGM-B and CGM-W increased significantly with the storage time, however, those values of CGM-K were hardly changed during the time of 5 weeks storage. Antioxidative effect of CGM-K increased with the addition level of kimchi in system. And also in the model systems which were prepared with cooked ground meat and kimchi whose fermentation period is different, the antioxidative effect of well ripened and properly fermented kimchi was higher than that of unripened kimchi during the lipid oxidation process of model systems. These results suggested that kimchi especially the properly femented kimchi in the systems plays an important roles as an antioxidative activity on the lipid oxidation of cooked ground meat.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.319-326
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• 2008

This study evaluated the effects of adding levels of rice bran fiber on the chemical compositions, cooking characteristics and sensory properties of ground pork meat products. Meat products were produced with products containing 0% (control), 1%, 2%, 3%, 4%, and 5% and rice bran fiber. The control had the highest protein and fat contents, cooking loss, reduction in diameter, CIE L value and CIE a value of uncooked product, and CIE L value of cooked product. The meat product containing rice bran fiber had the higher ash, pH, and CIE b value than the controls. The addition of 5% rice bran fiber resulted in the lowest cooking loss and L value of cooked meat products. Meat product with 2% rice bran had the highest water content, water holding capacity, hardness, color, tenderness, juiciness values. There was a significant difference among the ground meat products with respect to sensory properties, and meat products containing 1% and 2% rice bran had higher overall acceptability than the other meat products.