• Korean Journal of Agricultural Science
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• v.48 no.2
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• pp.219-230
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• 2021

In Korea, the industry and marketing of livestock has grown because of increases in consumers' income and changes in food consumption trends. Livestock production and consumption increased tenfold from 1970 to 2018, and this rise will continue. However, the quality of marketing information for Korean livestock has remained low. The Korea Institute for Animal Products Quality Evaluation (KAPE) operates programs that provide marketing information on livestock, but the social benefits of these programs have not been objectively evaluated. The purpose of this study was to estimate the social benefit of the programs offering marketing information on Korean livestock. Survey and analysis using an economic model (double-bounded dichotomous choice contingent valuation model), revealed a few findings. First, the users of the marketing information programs offered by KAPE recognized the value of these programs and demonstrated their willingness to pay for this marketing information. Second, the social values of the programs offering marketing information on livestock were estimated as 1.1 billion won (marketing information on main livestock) or 5.3 billion won (price information on poultry), and these social values were 2 or 6 times greater than the cost to operate the programs for offering information. Finally, the program that provides marketing information on domestic livestock provides sufficient social benefits, so KAPE should expand these programs.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.121-138
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• 2019

In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz. Control (without any tenderizer), T1 (1.25% calcium chloride replacing salt in formulation), T2 and T3 (1.5% each of pineapple rind and fig powder, replacing binder in the formulation) were developed in pre-standardized formulation. Vacuum tumbling was performed for 2.5 h and cooked product (RSHS) was assayed for quality attributes. Samples were packaged in aerobic conditions, stored for 21 days under refrigeration ($4{\pm}1^{\circ}C$) and were evaluated for pH, oxidative and microbial quality parameters at regular interval of 7 days. Water holding capacity of T2 was recorded the highest and significantly higher (p<0.05) than all other samples. The textural attributes of T2 were comparable to T1 but significantly higher (p<0.05) than C and T3. The colour attributes ($L^*$, $a^*$, and $b^*$ value) of T2 and T3 were improved due to use of natural tenderizers. During sensory evaluation, tenderness scores for T2 samples were recorded the highest. Throughout storage period, thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, T2 showed a significantly (p<0.05) lower value than control and other treated samples. It can be concluded that good quality RSHS with better storage stability could be prepared by utilizing 1.5% pineapple rind powder as natural tenderizer.

• Toxicological Research
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• v.8 no.1
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• pp.144-156
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• 1992

The residue of drug in foods of animal origin has increasingly become of interest to the entire livestock industry as growing consumer health concerns. The current overvie of feed additives and veterinary drugs used in Japan and their residual analysis has been reviewed. High performance liquid chromatographic technique(HPLC) with various detectors can be expected to be successfully applied for the routine analysis of residual feed additives and veterinary drugs including anabolic agents in livestock products.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.221-225
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• 1994

This survey was carried out to determine five sulfonamide(sulfamerazine, sulfamethazine, sulfadimethoxine, sulfamonomethoxine, sulfaquinoxaline) residues in beef, pork, chicken and swine kidney. For this survey, 30 samples of beef, 15 samples of chicken, 10 samples of pork and 10 samples of swine kidney were collected in Chonnam from June, 1992 to June, 1993, and were analyzed by HPLC. The recoveries of sulfamerazine, sulfamethazine, sulfamonomethoxine, sulfadimethoxine, and sulfaquinoxaline in spiked samples between $0.25{\sim}1.00$ ppm were 71.7%, 80.3%, 71.6%, 70.9%, 68.4%, respectively. None of 65 samples which were examined exceeded 0.1 ppm. Of 15 chicken muscle samples, 2 samples exceeded 0.05 ppm in sulfamerazine (0.077 ppm) and sulfamethazine (0.075 ppm), respectively. Of 10 swine kidney samples, 1 sample exceeded 0.05 ppm in sulfadimethoxine (0.052 ppm). And sulfanilamide concentration of swine kidney were higher than pork.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.394-401
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• 2006

Forty Clostridium perfringens isolates were obtained from twelve animal products, following the examination of eighty six beef, pork, broiler chicken and salami meat products, and eleven milk powder products. There were 21 isolates from salami stored at $25^{\circ}C$, 3 isolates from pork, 4 isolates from beef, 9 isolates from broiler chicken, and 3 isolates from milk powder. Only the cpa gene encoding a toxin among the 5 toxin genes tested (cpa, cpb, etx, iap, and cpe) was detected in all forty isolates, suggesting contamination with C. perfringens type A. DNA fingerprinting analysis using PCR of the tRNA intergenic spacer (tDNA-PCR) and the 16S-23S internal transcribed spacer (ITS-PCR), and randomly amplified polymorphic DNA (RAPD) analysis were attempted to differentiate the isolates. RAPD analysis was the most discriminating method among the three PCR analyses. Isolates from the same products tended to show similar RAPD patterns. Antimicrobial susceptibility tests showed that some isolates from broiler chickens had the same antibiogram with multiple resistance to streptomycin, colistin, and ciprofloxacin. Antibiograms were similar between isolates from the same livestock products, but differed considerably between the products.

• Journal of Dairy Science and Biotechnology
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• v.29 no.2
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• pp.59-68
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• 2011

In Korea, there are a couple of risk assessment organizations: The Animal Plant and Fisheries Quarantine and Inspection Agency(QIA) and the Korea Food and Drug Administration (KFDA). The major food laws include the Food Sanitation Act (FSA), the Livestock Product Processing Act (LPPA), and the Agricultural Products Quality Control Act (APQCA). Milk and dairy products are mostly controlled by the Food Sanitation Act and the Livestock Product Processing Act. This study was carried out to estimate the current standard methods of foodborne pathogens for dairy products, comparing the Livestock Products Processing Act with the Food Sanitation Act. The standard methods of foodborne pathogens for dairy products are composed by growth culture, isolation culture, and identification, however, standard methods of QIA and KFDA are different at the using of medium and inspection stage. Therefore, consolidation of risk management and risk assessment methods are regarded important to provide safe dairy products to consumer.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.11 no.1
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• pp.216-221
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• 2007

In this paper, we propose a new traceability system that integrates ubiquitous sensor network for monitoring agricultural environment. The proposed system using EPC network can provide informations of agro-livestock products traceability quickly and efficiently. Moreover, this system with RFID Technology gives intelligence of distribution and record. Because of new agro-livestock products traceability system, farm family's income will increase with customer satisfaction.

• Journal of Food Hygiene and Safety
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• v.30 no.1
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• pp.1-12
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• 2015

This study was performed to determine risk ranking of the combination of pathogen-livestock or livestock products to identify the most significant public health risks and to prioritize risk management strategies. First, we reviewed foodborne outbreak data related to livestock products and determined main vehicles and pathogens according to the number of outbreak and case. Second, expert's opinion about management priority of pathogen-livestock product pairing was surveyed with 19 livestock experts in the university, research center, and government agency. Lastly, we used the outcome of Risk Ranger (semi-quantitative risk ranking tool) of 14 combinations of pathogen and livestock or livestock products. We have classified the combination of pathogen-livestock products into group I (high risk), II (medium risk), and III (low risk) according to their risk levels and management priority. Group I, which is the highest risk for foodborne outbreak, includes Salmonella spp./egg and egg products, Campylobacter spp./poultry, pathogenic E. coli/meat and processed ground meat. In conclusion, the results of this study will provide the specific guideline of mid- and long-term planning for risk assessment and risk management prioritization of the combination of pathogen and livestock, or livestock product.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.477-483
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• 2011

In this study, the most preferred trans fatty acid analysis methods, AOAC 996.06 and the Korea Food and Drug Administration official method, were reviewed and modified to apply to dairy products and dairy products imported into the Republic of Korea for evaluating trans fatty acid (TFA) content. The Rose-Gottlieb method for total fat analysis was validated with accuracy and precision parameters by analyzing infant formula standard reference material provided by the National Institute for Standards and Technology. The accuracy and precision data satisfied the CODEX guidelines. TFAs were analyzed with a resolution of 1.5 for 45 min using the modified oven temperature program. This modified method was applied to 45 dairy products from 11 countries. Average TFA contents in these imported dairy products ranged from 0.1 to 5.4 g per 100 g product. The majority of dairy products imported into the Republic of Korea were cheeses. TFA contents in the cheeses were 0.1 to 2.4 g per 100 g cheese. TFA contents in other dairy products were 1.7 to 5.4 g per 100 g product. These TFAs content variations can be explained by the trans fatty acids naturally present in ruminant milk formed by bacterial bio-hydrogenation in the rumen of cows and the different vegetable fat used as ingredients in the final products.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.5
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• pp.729-737
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• 2018

Objective: Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. Methods: WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different quality attributes of sausages were estimated. One product from each source with very good sensory acceptability was selected to analyze dietary fibre content and shelf life under refrigerated storage. Results: Sensory acceptability of 3% fibre enriched sausage was comparable with control and a further increase in fibre level resulted in a decrease in sensory acceptability. Fibre enriched sausages were significantly harder and less cohesive than control sausage. Significant increase in gumminess and chewiness was observed at 6% level in WB treated sausages and 9% level in DCP treated sausages. Moisture content decreased significantly in all treated sausages, protein content decreased significantly in DCP-2 and DCP-3 sausages while fat content decreased in all WB and DCP-3 treated sausages in comparison to control. The fibre enriched sausage had significantly higher dietary fibre and lower cholesterol content. Cooking yield and emulsion stability increased in treated sausages and a significant difference was noticed at 6% level in both types of sausages. pH of WB treated sausages was significantly higher and DCP treated sausage significantly lower in comparison to control. Conclusion: The results of present study indicate that fibre enriched chicken sausage with moderate acceptability can be developed by incorporating WB and DCP each up to 9% level. Chicken sausage with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature can be developed by incorporating WB and DCP at 6% level each.