• 한국조리학회지
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• 제13권3호
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• pp.20-32
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• 2007

This study investigates the satisfaction with the supply-supplying system and the kitchen operation for the main menu in the food service industry, expecially in the franchisor-franchisee relation. In order to accomplish this purpose of the study, it examines the research on the franchise food industry in terms of research methods and surveys experimental research actually. The total 600 copies of survey had been gathered and 278 copies were used to get the purpose of this study. The SPSS 12.0 version was used to analyze the data. The finding suggests that pork is the very essential material of the supply-supplying system on all kitchen operation of cooking quality, management system, physical supplying system, prime cost and the food hygiene. Comparing results of mean statistic, pork shows much higher mean point than that of chicken on the kitchen operation efficiency. Also, the franchisees will give more satisfaction with main menu using pork than the menu using chicken on the recharter intention.

• 한국식품영양학회지
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• 제3권1호
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• pp.39-56
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• 1990

The effects of six kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of hair tail, yellow tail runner and dried pollack meat paste were investigated and animal meat(pork, chicken and hare meat complex) The formulation of six kind of phosphate complex employed to this experiment were made by mixing several phosphate such as sodium polyphosphate, sodium pyrophosphate, sodium acid pyrophosphate, potassim pyrophosphate, sodium ultra-meta-phosphate, sodium-tetra-phosphate and monoglyceride at different mixture ratio Among the six kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium polyphosphate 40%, sodium pyrophosphate 30%, sodium tetra mata phosphate 10%, sodium ultra meta phosphate 10% was most effective on enchanging the W H. C, and protein solubility of hair tail, yellow tail runner dried pollack meat past and in case of pork, chicken and hare meat paste. Phosphate C complex which was formulated by mixing sodium polyphosphate 50%. sodium pyrophosphate 30%, sodium tetra meta phosphate 10%, potassium pyrophosphate 10%, was more effective them other phosphate complex, and thief optimum addition level was 0.5% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness and springiness value of Kamaboko(fish meat and pork, chicken, hare meat complex past meat product) were evaluted as best when 0.5% of Phosphate B complex was added The optimum cooking condition of Kamaboko to get good texture was heating for 20 minutes at 12$0^{\circ}C$.

• 한국식생활문화학회지
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• 제26권4호
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• pp.409-415
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• 2011

The objective of this study was to develop a stock that can be used to make a variety of dishes. For this, stock was prepared with beef, chicken, and pork meat as animal meats as well as anchovy, mushroom, and sea tangle as other ingredients. The qualities of six[only four though] kinds of stocks made with beef only (B), beef and chicken (BC), beef and pork (BP), and beef added with chicken and pork (BCP), and seven kinds of stocks made with anchovy (A), mushroom (M), sea tangle (S), anchovy and mushroom (AM), anchovy and sea tangle (AS), mushroom and sea tangle (MS), and anchovy added with mushroom and sea tangle (AMS) were investigated by sensory evaluation. The most preferred stock made with animal meat was mixed with the most preferred stock made with other ingredients at a 5% level to test the synergistic effects of palatability. As a result, BCP stock and AMS stock obtained the highest scores for overall preference. BCP stock within the range of 30%-65% along with the mixed stock containing AMS (35%-70%) showed synergistic effects for palatability.

• 대한수의학회지
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• 제41권1호
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• pp.13-19
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• 2001

A simple and rapid analytical method for the determination of tylosin in chicken, pork and muscle was established by High-Performance Liquid Chromatography(HPLC). Chicken, pork and beef muscle(5 g) were fortified by adding the $0.2{\mu}g/ml$ of standard tylosin and the drug was extracted from meats with 70% acetonitrile(ACN) and followed by liquid-liquid partition for clean-up procedure. Then $20{\mu}l$ portion of ACN elution was directly analyzed by HPLC with spectra 100 variable wavelength detector, and unfortified blank control were treated similarly. The average recovery rate of tylosin added to chicken, pork and beef muscle were $83{\pm}2.3$, $96{\pm}3.3$ and $92{\pm}1.6$(%) at the level 0.2 ppm, respectively. No tylosin residues in marketing meats. These results suggested that HPLC methodology could be acceptable for the extraction, determination and screening of tylosin residues in edible meats.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.27-33
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• 1999

Phytic acid, making up 1~5% of the composition of many plant seeds and cereals, is known to form iron-chelates and inhibit lipid peroxidation. Thiobarbituric acid reactive substances (TBARS), as an indication of lipid peroxidation, were measured in beef round, chicken breast, pork loin, and halibut muscle after the meats were stored for 0, 1, 3, 5, and 7 days at various temperatures [frozen (~2$0^{\circ}C$), refrigerator (4$^{\circ}C$), and room temperature ($25^{\circ}C$)]. Phytic acid effectively inhibited lipid peroxidation in beef round, chicken breast, halibut, and pork loin muscle (p<0.05). The inhibitory effect of phytic acid was dependent on concentration, storage time, and temperature. At frozen temperature, the inhibitory effect of phytic acid was minimal, whereas at room temperature, the inhibitory effect of phytic acid was maximal, probably due to the variation of the control TBARS values. At the concentration of 10 mM, phytic acid completely inhibited lipid peroxidation in all the muscle foods by maintaining TBARS values close to the level of the controls, regardless of storage time or temperature (p<0.05). The rate of lipid peroxidation was the highest in beef round muscle, although they had a close TBARS value at 0 day. Addition of phytic acid to lipid-containing foods such as meats, fish meal pastes, and canned seafoods may prevent lipid peroxidation, resulting in improvement of the sensory quality of many foods and prolonged shelf-life.

• BMB Reports
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• 제33권6호
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• pp.499-505
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• 2000

The level of long-chain n-3 fatty acids in chicken and pork can be increased by changing the diet of the animals. Increased levels of these essential fatty acids improve cardiovascular health in humans. The purpose of this study was to study the effects of the consumption of pork and chicken enriched in docosahexaenoic acid (DHA) on plasma lipids. The consumption of these products decreased the levels of two cardiovascular risk factors, LDL-cholesterol and triacylglycerols, in the plasma of female college students. The effect on LDL-cholesterol differed from that of fish oil, which does not affect the level of LDL-cholesterol. The proportions of DHA in the triacylglycerols and the glycerophospholipids were increased markedly. The greatest changes in the glycerophospholipids were in the ether types of the ethanolamine glycerophospholipids. Dietary DHA appears to be incorporated preferentially into the plasma ethanolamine plasmalogens, which can act as antioxidants. This agrees with our hypothesis that DHA stimulated the transcription of the genes for peroxisomal enzymes that are required for plasmalogen synthesis.

• Journal of Microbiology and Biotechnology
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• 제20권4호
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• pp.775-778
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• 2010

A total of 2,858 meat samples collected during 2003-2008 in Korea were investigated, and methicillin-resistant Staphylococcus aureus (MRSA) isolates were isolated from 1.0% (9/890) of beef, 0.3% (4/1,055) of pork, and 0.3% (3/913) of chicken meat samples, respectively. MRSA isolates showed the two sequence types (STs), ST72 from beef and pork and ST692 from chicken meat. MRSA isolates from beef and pork were Panton-Valentine leukocidin-negative, staphylococcal cassette chromosome mec type IVa strain with ST72, which is the most prevalent type of communityacquired MRSA in Korea. An identical pulse-field gel electrophoresis pattern was detected among 10 of 16 MRSA isolates: 9 strains from beef (n=5) and pork (n=4) in 2008, and one strain from beef in 2005.

• Journal of Nutrition and Health
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• 제39권4호
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• pp.392-402
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• 2006

The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p<0.05), smoking (p<0.001) and drinking (p<0.001) than general students, while general students had more eating between meals (p<0.01). 2) The intake of food was a significant difference in white rices (p<0.01), bibimbab (p<0.001), kimbab (p<0.001), fried rice (p<0.001), ramen (p<0.001), jajangmyun (p<0.001), jambong (p<0.001), hamburger (p<0.001), pizza (p<0.001) and breads (p<0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p<0.001), roasted thin pork chops (p<0.001), grilled pork belly (p<0.001), pork cutlet (p<0.01), sweet and sour pork (p<0.001), chicken with ginseng (p<0.001), fried chicken (p<0.001), kimchi pot stew (p<0.01) and zucchini (p<0.05) than general students, with general students taking more kimchi (p<0.01) and fried or boiled soybean curd (p<0.01). The intake of dessert was a significant difference in yogurt (p<0.01), orange juice (p<0.001), cola (p<0.001), soft drinks (p<0.001), ion drinks (p<0.001), coffee (p<0.001), apple (p<0.01), banana (p<0.001), orange (p<0.001), cake (p<0.001), hot dog (p<0.001), ddokbokgi (p<0.01), mandu (p<0.001), fried fish paste (p<0.05), steamed korean sausage (p<0.001), fried foods (p<0.05), hem & sausage (p<0.001), cheese (p<0.001), ice-cream (p<0.001), candy (p<0.01), chocolate (p<0.001), mayonnaise (p<0.05), jam (p<0.01) and butter & margarine (p<0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p<0.05), grilled pork belly (p<0.001), chicken with ginseng (p<0.01), anchovies and small fish (p<0.05), chicken with ginseng (p<0.05), seasoned spinach (p<0.001), seasoned zucchini (p<0.001), milk (p<0.05), coffee (p<0.001) and butter & margarine (p<0.05) while general students did egg (p<0.01), soybean sprout soup (p<0.001), boiled or fried potato (p<0.05), seasoned soybean sprout (p<0.05), boiled or fried soybean curd (p<0.01), fried foods (p<0.01) and snack (p<0.05). For their preference of tastes, hot taste (p<0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p<0.01) intake in accordance with other family and of milk (p<0.001) and butter & margarine (p<0.05) preference in accordance with growth in a big city between the two groups.

• 한국식품과학회지
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• 제26권3호
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• pp.221-225
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• 1994

1992년 6월부터 1993년 6월에 걸쳐 본원에 의뢰된 전라남도 내에서 유통된 쇠고기 30건, 닭고기 15건과 도축장에서 임의로 채취한 돼지고기 10건, 돼지신장 10건에 대해 HPLC법을 이용하여 설파제 잔류농도와 회수율을 분석하였다. 식육중 설파제 첨가 회수율은 sulfamerazine 71.7%, sulfamethazine 80.3%, sulfamonomethoxine 71.6%, sulfadimethoxine 70.9, sulfaquinoxaline 68.4%로 나타났으며 설파제 첨가 농도에 따른 회수율의 차이는 보이지 않았다. 총 65건중 국내잔류허용 기준치인 0.1 ppm을 초과한 경우는 한건도 없었으며, 일본 허용기준치인 0.005 ppm을 초과한 경우는 닭고기 2건(sulfamerazine 0.077 ppm, sulfamethazine 0.075 ppm)과 돼지신장 1건(sulfadimethoxine 0.052 ppm)으로 총 3건(4.6%)이었으며, 돼지고기에서는 검출되지 않았거나 극미량(<0.005 ppm) 검출된 경우라도 신장에서는 고기에서보다 높은 농도로 검출되어 고기보다 신장의 잔류농도가 높음을 알 수 있었다.

• 한국식품위생안전성학회지
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• 제31권1호
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• pp.28-35
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• 2016

본 연구에서는 국내 대표 식육인 소, 돼지, 닭, 오리의 4종 식육과 염소, 양, 말, 칠면조의 4종 식육을 동시에 신속하게 감별할 수 있는 2 set의 multiplex PCR법을 개발하고자 미토콘드리아 16S RNA에서 종 특이부위를 선발하고 각 종에 대한 특이도를 높이기 위하여 인위적인 미스매치를 주어 프라이머를 제작한 후 8종 식육의 274개 시료를 대상으로 특이도와 민감도를 조사하였다. 그 결과 소, 돼지, 닭, 오리 모든 시료에서 각각 279, 94, 192, 477 bp의 증폭산물이, 말, 양, 염소, 칠면조의 모든 시료에서 각각 152 bp, 271 bp, 670 bp, 469 bp에서 뚜렷한 PCR 유전자 산물이 확인되어 모든 축종에서 100%의 특이도를 나타내어 축종별 감별력이 우수한 것으로 나타났다. 8종의 축종별로 DNA를 $10ng/{\mu}l$으로 정량한 후 혼합물을 10배씩 단계 희석하여 반응여부를 조사한 결과, 소, 돼지, 오리에서는 100 fg까지, 닭에서는 1 pg까지 검출됨을 확인할 수 있었다. 소, 돼지, 닭, 오리고기를 99.9%, 99%, 90%, 70%, 50%, 30%, 10%, 1%, 0.1%의 비율로 혼합한 식육과 $83^{\circ}C$ 20분, $100^{\circ}C$ 30분, $121^{\circ}C$ 10분에서 각각 열처리한 가열 혼합육에 대하여 검출한계를 조사한 결과 마지막 단계의 희석 비율인 모든 혼합육의 0.1%에서 검출이 가능하였으며, 열처리 혼합육에서는 닭에서는 1% 농도에서 소와 돼지의 혼합육에서 0.1% 농도에서 검출되어 민감도가 높음을 확인할 수 있었다. 본 연구에서 개발된 multiplex PCR법은 특이도 및 민감도에 있어서 국내 대표 식육을 감별하는데 있어서 유용한 것으로 평가된다.