• Korean Journal of Human Ecology
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• v.14 no.1
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• pp.217-221
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• 2005

In this study, the effect of microwave treatment on physico-chemical properties and microbial changes of beef and pork loin was investigated. Beef and pork were heated in microwave with an adjusted electric output at 500 W and operating frequency 2,450 MHz. The beef and pork samples were treated with microwave for 10 s or 20 s at 50% duty cycle. Drip losses and TBA values of beef and pork samples increased due to the microwave treatment. The samples became darker and more yellowish through microwaves, whereas their redness was unchanged. Microbial content of beef and pork samples declined as the treatment time increased. When pork samples were heated in a microwave oven, organisms were reduced by 2 log cycles in 20 s. It was concluded that a 20 second-long microwave treatment can great1y enhance the microbial safety of the pork sample.

• Korean Journal of Veterinary Service
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• v.28 no.3
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• pp.215-223
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• 2005

The bacteria on the surface of slaughtered meat was monitored to investigate the relationships between microbiological quality and sanitation management in slaughter process of cattle and pig. It was conducted to evaluate the microbiological quality on the surface of slaughtered beef and pork in Seoul from January to December 2004. Two hundred and thirty three beef and 233 pork carcasses were surveyed on generic E coli counts and standard plate count for microbiological quality and Salmonella spp, Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens and E coli O157: H7 as pathogenic microorganisms. The prevalence of the excellent or good grade $(10^4\;CFU/cm^2)$ in beef and pork carcasses were $100\%\; and\;99.2\%$, respectively. The frequency of beef carcasses with less than $10^2\;CFU/cm^2$ of generic I coli counts was $100\%$, while that of pork carcasses was $99.6\%$. Of 233 beef carcasses, $1(0.42\%)$ was contaminated with L monocytogenes and $6(2.58\%)$ with C perfringens. Of 233 pork carcasses, $11(4.72\%),\;2(0.86\%),\;and\;2(0.86\%)$ were contaminated with L monocytogenes, C perfringens, and S aureus, respectively, Salmonella spp and E coli O157:H7 were not detected with all of the beef and pork carcasses. In conclusion, this study emphasized the Importance of relationship between microbiological quality and sanitation management in slaughter process of cattle and pig, in abattoirs.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.3
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• pp.310-314
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• 2013

This study investigated the utilization of beef tallow and dextrin as non-protein energy sources in the diet of juvenile far eastern catfish Silurus asotus. Three replicated groups of juveniles (initial mean weight of 3.6 g) were fed diets containing high levels of beef tallow or dextrin for six weeks. The final mean weight of fish fed on a 17% lipid diet with a high level of beef tallow was significantly higher than that of fish fed on a 9% lipid diet with a high level of dextrin (P=0.04). No significant differences were observed in the feed efficiency and protein efficiency ratio of fish fed on the experimental diets. Crude lipid content and the C18:0, C18:1n-9 and C18:2n-6 contents of whole-body fish were significantly affected by diet (P<0.05). The results of this study suggest that beef tallow is better than dextrin as a non-protein energy source for improving the growth of juvenile far eastern catfish, and that beef tallow could be economically used as an ingredient in practical feed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.871-875
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• 1999

This study was carried out to investigate the effects of freezing temperature on the quality of thawing aged beef loin. Drip loss was higher at 3oC freezing than at 20oC freezing, showing 17.21% drip loss after 6 days aging by 3oC freezing, 14.92% drip loss 12 days aging by 20oC freezing. Cooking loss by both water bath and pan boiling were decreased with increased in aging days. The salt soluble protein extractability of the beef loin was increased until 9 days aging by both 3oC and 20oC freezing, after that was decreased. The L value of the beef loin was high until 9 days aging by 3oC freezing, after that the L value of that was decreased. And the aging at 20oC freezing was high significantly with increased aging days. The a value of the beef loin was low significantly in 6 and 9 days aging by 3oC freezing, 20oC freezing was low significantly with increased aging days. The b value of the beginning of aging was higher with increased aging days. The percentage of denatured myoglobin of the beginning of aging was the highest, then those of 3oC and 20oC freezing showed 89.70% and 88.00%, respectively. The shear force of the beef loin was decreased with aging days, but the myofibrillar fragmentation index increased with aging days. The pH of the beef loin increased until 6 days of aging by both 3oC and 20oC freezing, after that the pH decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.82-91
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• 1995

This study was designed to elucidate the effects of lysozyme, clupeine, sucrose, and sodium chloride on the foaming properties of egg albumen and podered beef plasma. Surface tensions of egg albumen(5%, w/w) and powdered beef plasma(5%, w/w) adding to lysozyme, clupeine, sucrose, and sodium chloride were 46.8$\pm$0.379~52.4$\pm$ 0.404dyne/cm(control, 51.5$\pm$0.416dyne/cm) and 54.6$\pm$0.231~60.7$\pm$0.467dyne/cm(control, 53.9$\pm$0.153dyne/cm), respectively. Turbidities of the solutions were 77.0$\pm$0.058~97.9$\pm$ 0.058(control, 91.2$\pm$0.153) and 90.3$\pm$0.058~98.5$\pm$0.115 (control, 82.7$\pm$0.100), respectively. Surface hydrophobicities of the solutions were 524~811(control, 485) and 5102~ 7128(control, 4665), respectively. The solution with high hydrophobicity revealed good foaming properties. Analysis of egg albumen and powdered beef plasma foam by electrophoresis showed that lysozyme was retained for a long time in foam. The optimal concentraitons of lysozyme and clupeine for foaming properties were 0.5% and 0.3% in egg albumen(5%, w/w) and 0.5% and 0.5% in powdered beef plasma(5%, w/w), respectively. In case of egg albumen, sodium chloride dominantly enhanced the action of clupeine. The addition of 0.3% clupeine with sodium chloride(2.0M) to egg albumen(5%, w/w) increased overrun and foam stability by 119.5% and 70.9%, respectively. The addition of 0.5% clupeine to powdered beef plasma(5%, w/w) also increased overrun and foam stability by 43.7% and 127.3%, respectively.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1101-1108
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• 2018

The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control. Effect of cooking on aggregation, hydrophobicity, and in vitro digestibility were significantly higher in the DA group than in the control. After cooking, the protein in DA sirloins was more oxidized than in the control samples. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis result, the low molecular weight bands (below 17 kDa) increased in the DA group, finding that the protein characteristics of dry-aged beef was affected by cooking.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.340-345
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• 2012

This article examines the types and cooking methods of Soondae (Korean Traditional Sausage) as recorded in 12 books of the Joseon dynasty (1392-1909). The ingredients used in Soondae during the Joseon dynasty were dog meat, beef, pork, lamb, and fish. There were no recorded mentions of Soondae in the early Joseon dynasty, but by the middle period there were three different dishes recorded. By the late era of the Joseon dynasty that number had increased to twelve. During the middle era of the Joseon dynasty, one kind of Soondae was prepared using dog meat, one using beef, and one using pork. By the late Joseon dynasty, there were six types of Soondae prepared using beef. They also had three kinds of Soondae prepared using lamb and two using fish, one using pork by that time. The frequency of the Soondae ingredients during the Joseon dynasty in order were beef (46.7%), lamb (20%), pork (13.3%), fish (13.3%), and dog meat (6.7%). Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe in order to make Soondae appealing to a global palate.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.422-429
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• 1998

The content of zinc and copper were analyzed and compared for five favorite traditional Korean dishes. The purpose of the research was to substantiate traditional Korean foods, which are good sources of these two minerals, to emphasize the importance of the minerals and to improve nutritional conditions. Foods were collected from institutional food services and Korean restaurants. The result of the analysis of the minerals are listed below. 1. When the survey was done on the preference and the frequency of intake of 106 Korean traditional dishes, the most popular food item was soybean paste stew (doenjangchigae); the second, barbecued beef (pulgogi): the third, cooked rice with assorted vegetables (pibimpap): the fourth, grilled fishes : the fifth, spicy beef vegetable soup (yukkaejang). The frequency of intake of eating these dishes was also very high. 2. The average one serving portion of each of the five dishes from institutional food services and Korean restaurants are as follows. The average one serving size of cooked rice with assorted vegetables of the two systems were 451.2g and 403.0g; spicy beef vegetable soup, 379.3g and 512.3g; soybean paste stew, 292.0g and 278.8g; barbecued beef, 76.1g and 202.5g: grilled croaker(chogi, fish), 47.5g and 36.5g, and grilled spanish mackerel(samchi, fish), 60.0g and 250.0g. The differences of the average one serving portion between the two systems were very significant. 3. The total average zinc content of each of the five dishes from the two different systems were analyzed. The zinc content of cooked rice ith assorted vegetables from institutional food services was 4.3mg and that from Korean restaurants was 2.9mg; spicy beef vegetable soup, 1. 7mg and 3.2mg: sybean pste stew, 1.4mg and 1.6mg: barbecued beef, 1.9mg and 4.3mg; grilled croaker, 0.5mg and 0.4mg; grilled spanish mackerel, 0.8mg and 2.7mg. The difference between the average of total zinc content of two systems were not statistically significant. 4. The average total copper content of each item from the two different systems were compared. The average total copper content of barbecued beef from institutional food services was 692.4$\mu\textrm{g}$ and that from Korean restaurants was 502.5$\mu\textrm{g}$. The value of the institutional food services system was significantly higher(p＜0.05). Spicy beef vegetable soup, 161.1$\mu\textrm{g}$ and 208.3$\mu\textrm{g}$: soybean paste soup, 290.5$\mu\textrm{g}$ and 308.5$\mu\textrm{g}$; barbecued beef, 217.7$\mu\textrm{g}$ and 339.l$\mu\textrm{g}$: grilled croaker, 51.7$\mu\textrm{g}$ and 44.l$\mu\textrm{g}$; grilled spanish mackerel, 92.0$\mu\textrm{g}$ and 265.2$\mu\textrm{g}$. The difference of the two systems was not significant. 5. The zinc contents per 100g each of five traditional Korean dishes were barbecued beef, 2.2mg, grilled spanish mackerel, 1.2mg, grilled croaker, 1.1mg, cooked rice with assorted vegetables, 0.8mg, soybean paste stew, 0.6mg, spicy beef vegetable soup, 0.5mg. The copper contents were; barbecued beef, 203.0$\mu\textrm{g}$, cooked rice with assorted vegetables, 138.7$\mu\textrm{g}$, grilled spanish mackerel, 137.9$\mu\textrm{g}$, grilled croaker, 119.l$\mu\textrm{g}$, soybean paste stew, 105.l$\mu\textrm{g}$, spicy beef vegetable soup, 40.5$\mu\textrm{g}$.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.301-304
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• 2004

Total contents of fatty acid compositions such as SFA, MUFA, and PUFA affected the beef preference more for Korean consumers than for Australian consumers while most of fatty acids had no relationship with the beef preference for Australian consumers. Although variations in the absolute concentration and in the relative proportions of different fatty acids would affect the flavor profile, the effect of fatty acids on the preference for clustering depended more on consumer groups than on beef origin.

• Journal of the Korean Society for Industrial and Applied Mathematics
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• v.13 no.3
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• pp.181-188
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• 2009

Hundreds of thousands of South Korean protesters staged candlelight vigils and demonstrations against US beef imports in 2008. The problems, however, went far beyond that of beef imports. The political party veterans, who lost the presidential election, exploited labor unions that were discontent with the economy and ideological student groups to weaken the majority party. In this study, an epidemiological model is constructed with a system of three nonlinear differential equations. The model seeks to examine the dynamics of the system through stability analysis. Two threshold conditions that spread the protests are identified and a sensitivity analysis on the conditions is performed to isolate the parameters to which the system is most responsive. The results are also explored by deterministic simulations. This model can be easily modified to apply to other protests that may occur in various circumstances.