• Food Science of Animal Resources
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• v.43 no.5
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• pp.723-750
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• 2023

The gut microbiome is critical in human health, and various dietary factors influence its composition and function. Among these factors, animal products, such as meat, dairy, and eggs, represent crucial sources of essential nutrients for the gut microbiome. However, the correlation and characteristics of livestock consumption with the gut microbiome remain poorly understood. This review aimed to delineate the distinct effects of meat, dairy, and egg products on gut microbiome composition and function. Based on the previous reports, the impact of red meat, white meat, and processed meat consumption on the gut microbiome differs from that of milk, yogurt, cheese, or egg products. In particular, we have focused on animal-originated proteins, a significant nutrient in each livestock product, and revealed that the major proteins in each food elicit diverse effects on the gut microbiome. Collectively, this review highlights the need for further insights into the interactions and mechanisms underlying the impact of animal products on the gut microbiome. A deeper understanding of these interactions would be beneficial in elucidating the development of dietary interventions to prevent and treat diseases linked to the gut microbiome.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.531-537
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• 2007

Small amounts of trans fatty acids exist naturally in beef and dairy foods. Also, they can be produced in the process of partial hydrogenation to manufacture shortning or margarine. They can provide a better palatability and shelf life. According to the recently studies, trans fatty acids can raise health risk such as heart diseases and coronary artery diseases. They can also increase low-density lipoprotein (LDL) cholesterol and decrease high-density lipoprotein (HDL) cholesterol in the blood plasma, therefore increasing the risk of atherosclerosis and diabetes. The aim of this study was to determine total lipids and trans fatty acids (TFAs) content in processed foods and meat products. The analysis of trans fatty acids was performed in 28 samples of donuts, 18 samples of bakeries, 4 samples of frozen doughs, 2 samples of popcorns, and 4 samples of meat products (ham, sausage, nuget, and bacon). Total lipids in processed foods and meat products were extracted by chloroform-Methanol method and acid digestion, respectively. They were analyzed by gas chromatography using a SP-2560 column and flame ionization detector. The amounts of TFAs per 100 g of foods were 0-3.3% (0.74% on average) in donuts, 0.2-5.8% (1.18% on average) in bakeries, 0.2-6.3% (1.93% on average) in frozen doughs, and 0-5.8% in popcorns. Meat products such as ham, sausage, and nuget analyzed 0.1% of TFAs, respectively and trans fatty acids in bacon were not detected. As a result, the distribution of TFAs in processed foods was widely ranged from O% to 6.3% according to manufacturers and types of products, whereas the content of TFAs in meat products ranged from 0% to 0.1%.

• Korean Journal of Veterinary Service
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• v.22 no.1
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• pp.1-7
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• 1999

This study was performed to investigate the contents of the heavy metals such as cadmium(Cd), copper(Cu), iron(Fe), lead(Pb) and zinc(Zn) in meat and meat products. For this experiment, each 20 samples of beef and pork were collected at slaughterhouse in Seoul areas and 45 samples of meat products(ham, sausage, processed meat and seasoned meat) were purchased from commercial food markets. The contents of the heavy metals was determined by atomic absorption spectrophotometry from Jan. to Nov. In 1998. The results obtained were summarized as follows ; 1. In Korean native beef, mean values of the heavy metals(mg/kg) were Pb : 0.14$\pm$0.10, Cd : 0.07$\pm$0.02, Cu : 1.73$\pm$0.95, Zn : 42.82$\pm$8.17 and Fe : 67.43$\pm$24.18, respectively. 2. In imported beef, mean values of the heavy metals(mg/kg) were Pb : 0.03$\pm$0.08, Cd : 0.06$\pm$0.02, Cu : 1.41$\pm$0.62, Zn : 42.93$\pm$4.95 and Fe : 40.06$\pm$12.77, respectively. 3. In pork, mean values of the heavy metals(mg/kg) were Pb : not detected, Cd : 0.09$\pm$0.02, Cu : 1.08$\pm$0.23, Zn : 19.49$\pm$6.02 and Fe : 30.21$\pm$10.51, respectively. 4. In ham, mean values of the heavy metals(mg/kg) were Pb : trace, Cd : trace, Cu . 1.19$\pm$0.46, Zn : 13.58$\pm$4.99 and Fe : 31.43$\pm$11.74, respectively. 5. In sausage, mean values of the heavy metals(mg/kg) were Pb : 0.15$\pm$0.34, Cd : 0.08$\pm$0.05, Cu : 1.15$\pm$0.46, Zn : 13.70$\pm$7.13 and Fe . 27.28$\pm$15.05, respectively. 6. In processed meat, mean values of the heavy metals(mg/kg) were Pb : 0.08$\pm$0.13, Cd : 0.09$\pm$0.04, Cu : 1.28$\pm$0.60, Zn : 14.72$\pm$7.09 and Fe : 24.04$\pm$10.33, respectively. 7 In seasoned meat, mean values of the heavy metals(mg/kg) were Pb : 1.05$\pm$2.21, Cd : 0.13$\pm$0.03, Cu : 1.06$\pm$0.16, Zn : 17.53$\pm$8.72 and Fe : 26.76$\pm$9.02, respectively.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.73-79
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• 2014

This study was performed to evaluate the quality characteristics of three deboned categories of chicken thigh meat: one which was slaughtered and deboned in the same plant (fresh); one which was slaughtered, deboned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaughtered in a plant, deboned in a different plant, but then transferred to the original plant (fresh-outside). Surface color, drip loss, 2-thiobarbituric acid reactive substances (TBARS) value, sensory evaluation, and total aerobic bacterial counts of the chicken samples were determined. Moreover, the torrymeter was used to measure the differences in freshness of the chicken meat. The surface color and the TBARS values did not show significant differences among the three categories. However, the total aerobic bacterial counts of fresh-outside and frozen-thawed chicken meat were significantly higher than the fresh chicken meat on the first storage day, and the drip loss of frozen-thawed chicken meat was significantly higher than the fresh-outside and fresh chicken meat. In addition, the sensory evaluation of frozen-thawed chicken meat was significantly lower than the fresh-outside and fresh chicken meat. Torrymeter values were higher in fresh chicken meat than fresh-outside and frozen-thawed chicken meat during the storage period. These results indicate that the quality of frozen-thawed chicken meat is comparatively lower than the fresh chicken meat, and the torrymeter values can accurately differentiate the fresh-outside and frozen-thawed chicken meat from the fresh ones.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.196-202
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• 1996

The effect of cooking(boiling, steaming and baking0and drying on the cholesterol content and formation of oxidized cholesterols in quid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled, and results from spectrophotometric assay ranged from 263.2mg/1..g(mantle) to 315.8mg/100g(tentacle). The cholesterol levels analyzed by gas chromatography(GC) for squid samples were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted in the decrease of the initial total cholesterol content of raw meat from 10%(boiling for 5min.) to 25%(steaming for 5min.) The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but showed no significant difference in samples stored for 6 weeks at 4$^{\circ}C$ and 2$0^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterols in cooked samples. Sun dried meat stored at 4一 and 2$0^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1177-1191
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• 2016

Estimation of food consumption details, such as portion size and frequency of consumption, is needed for exposure assessment step in microbiological risk assessment. This study investigated the amounts and frequencies of 50 kinds of consumed livestock products. A quantitative survey was performed by trained interviewers in face-to-face interviews with 1,500 adults aged over 19, who were randomly selected from seven major provinces in Korea. Respondents received a picture of one serving size for each of the 50 livestock products, including meats, processed meat products, milk and dairy products, and eggs and processed egg products. A t-test and general linear model were carried out using SPSS statistics. The most important factor affecting consumption of livestock products was residence area. The most frequently consumed food was milk (2.6 times/week), followed by pork (1.4 times/week), liquid yogurt (1.3 times/week), rolled omelet (1.2 times/week), semisolid yogurt (1.0 times/week), steamed egg (1.0 times/week), ice cream (0.9 times/week), chicken (0.8 times/week), low fat milk (0.7 times/week), and beef (0.6 times/week). In the case of consumption amount, people living in a city consumed meat (beef, pork, chicken, and duck) 1.5 times more than those living in a village, whereas milk and dairy products and eggs and processed egg products were consumed more frequently by people living in a town. When people eat meat, they consume twice the amount of one serving size. Students consumed livestock and processed livestock products more frequently with greater portions all at once. People living in Seoul, Incheon/Gyeonggi, and Busan/Ulsan/Gyeongnam consumed livestock products more frequently in large amounts. Data from this study can be used for risk assessment of livestock and processed livestock products as well as education for safe consumption of livestock products.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.164-173
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• 2008

The objectives of this study were to determine the preferences and consideration factors for selecting processed foods, in middle school students as well as their perceptions on food and nutrition labeling student. Middle school students in the Seoul area were surveyed from October to November, 2006. The results are summarized as follows: the preferred processed foods included 'drinks' (3.85), 'noodles' (3.81), 'biscuits and bread' (3.80), 'milk and dairy products' (3.71), and 'meat and meat products' (3.60). The most important consideration factors in selecting processed foods were 'expiration date' (4.45), 'taste' (4.34), and 'price' (4.08). The two main reasons for eating processed foods were 'delicious' (43.1%) and 'convenient' (33.9%). Food labels were identified 'sometimes' (34.5%), 'rarely' (31.2%), and 'almost never' (18.6%). The primary reason for examining a food label was 'to confirm the expiration date' (52.6%). The main reason for not reviewing a food's label was 'habitual purchase' (57.8%). Nutrition labels were identified 'rarely' (33.4%), 'almost never' (24.7%), and 'sometimes' (23.5%). The reasons for examining nutrition labels included 'to confirm a high proportion of nutritive substances' (26.5%), 'boredom' (24.2%), 'for weight control' (23.5%), and 'to improve health' (18.1%). The main reason for not examining a food's nutrition label was 'not interested' (56.5%).

• Journal of Practical Agriculture & Fisheries Research
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• v.25 no.2
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• pp.30-35
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• 2023

Horse meat is a low-fat and high-protein food with more essential amino acids and less fat than other meat, but the horse meat has not been popularized in Korea due to stereotypes about horse meat. In this study, a comparative analysis of horse meat and beef was conducted using electronic nose device and gas chromatography, and as a result, there was no significant difference in the scent. However, the oleic acid content of beef is significantly higher than that of horse meat(p<0.05). Therefore, the possibility of popularizing horse meat processed products in the domestic meat processing market is expected to be sufficient.

• Korean Journal of Poultry Science
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• v.44 no.1
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• pp.41-49
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• 2017

This study was conducted to identify the quality and functional properties of meat and meat batter among commercial broilers and two different ages of spent layers. Breast and whole leg meat samples were prepared from the broilers and spent layers to compare meat quality traits: Commercial broiler (Arbor Acre; 6-week-old) and two different ages of spent layers (Hy-Line; 70 and 95-week-old). Three types of meat batters containing breast meat as 50% of total ingredients were also prepared to analyze processing qualities. The broiler showed the highest water holding capacity (p<0.05) and the lowest cooking loss value (p<0.05) in both meat and meat batter samples. The breast and leg meat of the 95-week-old layers showed the highest shear force value (p<0.05), and also showed the highest shear force and hardness values in the meat batter. Although the oldest layer meat showed tougher textural traits than the 70-week-old layers, no significant differences were found for cooking loss and water loss values in both the meat and meat batter samples. Besides, panelists gave equivalent scores within different ages and parts of the cooked layer meats in the sensory evaluation. Similar ratios of polyunsaturated fatty acids to saturated fatty acids, and omega-6 to omega-3 fatty acids were obtained from both the 70-week-old layer and 95-week-old layer meats. In conclusion, the 95-week-old spent layers, especially for breast meat, had equivalent potential as raw materials for processed meat products compared to the 70-week-old layers.

• Food Science of Animal Resources
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• v.33 no.3
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• pp.395-402
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• 2013

Sodium chloride is used to improve various properties of processed meat products, e.g., taste, preservation, water binding capacity, texture, meat batter viscosity, safety, and flavor; however, many studies have shown that sodium chloride increases the resistance of many foodborne pathogens to heat and acid. Listeria monocytogenes has been isolated from various readyto- eat (RTE) meat and dairy products formulated with sodium chloride; therefore, the objective of this paper was to review the effects of sodium chloride on the physiological characteristics of L. monocytogenes. The exposure of L. monocytogenes to sodium chloride may increase biofilm formation on foods or food contact surfaces, virulence gene transcription, invasion of Caco-2 cells, and bacteriocin production, depending on L. monocytogenes strain and serotype as well as sodium chloride concentration. When L. monocytogenes cells were exposed to sodium chloride, their resistance to UV-C irradiation and freezing temperatures increased, but sodium chloride had no effect on their resistance to gamma irradiation. The morphological properties of L. monocytogenes, especially cell elongation and filament formation, also change in response to sodium chloride. These findings indicate that sodium chloride affects various physiological responses of L. monocytogenes and thus, the effect of sodium chloride on L. monocytogenes in RTE meat and dairy products needs to be considered with respect to food safety. Moreover, further studies of microbial risk assessment should be conducted to suggest an appropriate sodium chloride concentration in animal origin foods.