• Korean Journal of Community Nutrition
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• v.11 no.5
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• pp.642-649
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• 2006

The purposes of this study were to investigate methods of applying activity-based cost to menu engineering and to examine the feasibility. A total of 6 menu items of XYZ restaurant in Seoul were selected and the ledger of September 2005 was used for menu analysis. The menu mix percent of beef sirloin steak (61.95%) and beef tenderloin steak (17.13%) were labeled as high, whereas BBQ pork ribs (4.94%), salmon fillet (2.66%), seafood platter (5.77%), and teriyaki chicken (7.56%) showed low menu mix percent. In addition, the contribution margin for BBQ pork ribs (29,000 won), salmon fillet (25,810 won), seafood platter (22,400 won), and teriyaki chicken (22,000 won) were higher than the average contribution margin (21,957 won), and those for beef sirloin steak (21,200 won) and beef tenderloin steak (21,900 won) were lower than average. When popularity and contribution margin were applied in menu engineering, BBQ pork ribs, salmon fillet, seafood platter and teriyaki chicken were classified as puzzles and beef tenderloin steak and beef sirloin steak as plowhorses. Menu engineering using popularity and operating profit, which was calculated from activity-based cost, also gave the same results, whereas the additional label for activity cost placed BBQ pork ribs and salmon fillet in the brain teaser category. Ranking analysis on variables estimating menu profitability using Spear-man's ${\rho}$ revealed that there were no significant correlation between variables, which means the estimation of menu item profitability could differ by methods of analysis. With these results, it was concluded that activity-based cost would help to establish more detailed marketing strategy for a restaurant.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.997-1006
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• 2008

Four different spices (herbs) including rosemary, oregano, basil & sage and green tea were added individually to the ground pork or ground chicken with different percentages of 0.5, 1.0, and 1.5, respectively. The consumer sensory qualities of the five natural herbs and their antioxidant effects were evaluated using pork- and chicken-Yukwonjeon. In our consumer sensory evaluation, the 0.5% herb addition and control groups had generally better acceptability than the higher addition groups. In particular, pork-Yukwonjeon with the addition of 0.5% of green tea or oregano and chicken-Yukwonjeon with the addition of 0.5% of green tea or rosemary 0.5% were generally preferred more profoundly on the acceptance and ranking tests. However, sensory differences, especially in texture, among the different samples were reduced after storage. With regard to the results of lipid oxidation without storage, the TBARS values of the herb addition groups were slightly lower than those of the control group, but not significantly so (p>0.05). The antioxidant effects of each herb achieved higher values at longer storage times and with higher levels of added herbs. The antioxidant effects differed with different kinds of meat. The addition of the herb samples resulted in TBARS value reductions of $15.0{\sim}45.8%$ and $9.5{\sim}31.0%$, respectively, in the pork and chicken-Yukwonjeon stored at $6^{\circ}C$. Furthermore, the antioxidant effects of herbs during storage at $-20^{\circ}C$ were observed as reducing in the TBARS values of $8.4{\sim}31.7%$ and $19.0{\sim}33.0%$ in the pork-and chicken-Yukwonjeon, respectively. Green tea evidenced the highest levels of antioxidant activity on lipid oxidation, as it was acceptable even at higher concentrations according to our sensory evaluations. These results illustrate the possibility of producing superior Yukwongen with green tea and herbs, according to the different kinds of meat used.

• Korean Journal of Poultry Science
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• v.51 no.2
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• pp.47-56
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• 2024

This study investigated the quality characteristics of low-fat chicken breast sausage with cauliflower powder to replace the fat. Cauliflower was freeze-dried and then ground into powder form. Sausagebatter was prepared separately according to the amount of fat and cauliflower powder added. 1) Control, sausage with 20% of pork fat, 2) LF, sausage with 3% of pork fat, 3) C0.5, sausage with 3% of pork fat and 0.5% of cauliflower powder, 4) C1.0, sausage with 3% of pork fat and 1.0% cauliflower powder. The prepared sausage batter was heated to a final internal temperature of 75℃. The pH of sausage batter increased with the addition of cauliflower powder (P<0.05). Storage loss and cooking loss increased in low-fat samples but decreased as the amount of cauliflower powder added increased (P<0.05). The hardness measured on the 30th day of storage decreased in LF but increased with the content of cauliflower powder (P<0.05). The redness and yellowness of the sausage increased with the addition of cauliflower powder. The malondialdehyde content of chicken breast sausages decreased at C0.5 and C1.0 on the 30th day of storage. The sausages with cauliflower powder received lower scores in sensory evaluation (P<0.05). Therefore, the addition of cauliflower powder to low-fat chicken breast sausage reduced overall sensory acceptability but improved water-holding capacity and oxidative stability.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.606-611
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• 1999

To identify irradiated foods, studies have been carried out with electron spin resonance (ESR) spectroscopy on bone containing foods, such as chicken, pork, and beef. Bones cleaned, pieced and dried were irradiated with doses of 0, 1, 3, 5 kGys using a $Co^{60}$ irradiator. The bones were placed in a resonant quartz tube with an internal diameter of about 4.0 mm within the Bruker Win-ESR spectrometer, and the intensity of the ESR signal could be quantified by double integration of the first derivative spectrum. The irradiated bone presented an asymmetric absorption in shape, different from that of an unirradiated one. It could be possible to detect at doses lower than 1 kGy below the dose employed commercially (3 kGy) in the case of irradiated chicken bone. The signal intensity was greatest in the beef bone, intermediate in the pork bone and lowest in the chicken bone; it was normally lower for smaller animals than for larger species, and small variations were observed between samples of the same species. The intensity of the signal induced in bones increased linearly with irradiation doses in the range of 1.0 kGy to 5.0 kGy, and it was possible to distinguish between samples given low and high doses of irradiation. The signal stability for 6 weeks made them ideal for the quick and easy identification of irradiated meats.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.884-891
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• 2021

The study aimed to evaluate pork loin quality after short-term (ten-day) storage in a supercooling refrigerator. Pork loin samples were stored for 10 days in a traditional refrigerator (control) and a commercially available supercooling refrigerator (SC). Pork quality measurements included meat pH, meat color, water holding capacity (drip loss and cooking loss), tenderness (hardness), and a sensory evaluation. Temperature changes of 0.45 ± 0.2℃ and 0.02 ± 0.25℃ occurred in the control and the SC, respectively, during 10 days of storage. The temperature in the SC chamber did not remain below freezing point, failing to meet expectations. Regarding the pork quality measurements, only the drip losses in the control and the SC were significantly different (4.45% vs. 2.59%, p < 0.01) after 10 days of storage. There were no significant differences between the two types of refrigerator in terms of the other measurements. Additionally, the overall acceptability of the pork loin did not vary significantly between the control and the SC when the sensory evaluation was performed. Therefore, a commercial SC could prove beneficial in terms of water holding capacity during the short-term storage of meat. Further research should be performed to evaluate quality changes that occur during long-term storage of meat in SC s and evaluate a wide range of meat, such as beef and chicken.

• Korean Journal of Veterinary Service
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• v.29 no.3
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• pp.331-338
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• 2006

This survey was carried out to detect the residual antibiotics in beef (n = 1,071), pork (n=7,837) and chicken (n=1,536) from slaughter houses in Gyeongbuk province by EEC-4 plate method, Charm II and HPLC during 2005. Residues of antibiotic were detected from 9 beef (0.8%) and 119pork (1.52%) by EEC-4 plate method, and total positive rates were 1.23% (128). 126 samples of the 128 positive samples by the EEC-4 plate method were detected by charm II test. 128 samples were classified as tetracyclines 110 (95.5%), ${\beta}$-lactam 2 (1.6%), sulfonamide 22 (17.2%), quinolone 1 (0.8%). The highest residual concentration of oxytetracycline, tetracycline, chlor-tetracycline, penicillin, sulfamethazine, sulfadimethoxine, sulfaquinoxaline, sulfamerazine, sulfamonomethoxine and enrofloxacin were 7.57, 0.27, 0.40, 0.24, 14.24, 4.33, 8.59, 0.12, 0.09 and 1.98 ppm, respectively and 49 samples were exceeded legal admitted levels.

• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.80-84
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• 2013

This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken, and soybean curd. The DPPH radical scavenging activity of meat substitute was dependent upon concentration, heating temperature and heating time of meat substitute. The DPPH radical scavenging activity of meat substitute was enhanced with increasing heating temperature and time. The increase of DPPH radical scavenging activity was only applied to meat substitute without showing any activation in other foods rich in protein such as beef, pork, chicken, and soybean curd.

• Biomedical Science Letters
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• v.11 no.2
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• pp.121-128
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• 2005

A total of 30L monocytogenes strains from different sources including 13 strains isolated from the foreign imported meat were genotyped in order to establish their genetic relatedness and to compare them with the foreign isolates. PFGE analysis of genomic DNA showed the $11\~16$ fragments ranging in size from 38 to 504 kb. Eleven different PFGE types $(1\~11)$ were identified in the dendrogram at $75\%$ similarity, and the two major PFGE types, type 1 and 2, contained $94\%$ of domestic isolates (16/17). All isolates from domestic beef and pork carcass were grouped in each different type, however, isolates from chicken were clustered together with those from pork and beef. We also found all foreign strains were unrelated with each other, regardless of geographic criteria and that they could be differentiated from those from the domestic isolates by PFGE pattern. The PFGE pattern of one isolate from chicken wing, which the chicken meat was found to be imported from foreign country, was closely related to that of isolate from the Thailand.

• Journal of the Korean Dietetic Association
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• v.16 no.3
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• pp.255-269
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• 2010

The purpose of this study was to investigate consumer awareness and demand related to country-of-origin labeling at restaurants, and to provide basic data to reexamine the need for current policies and to determine problems. The study found that 70% of the respondents thought that the implemented representation policy had improved food quality, and 81.3% of the respondents checked country-of-origin labeling at restaurants. In addition, 74.7% of the respondents answered that "reward for accusation" was appropriate policy. Regarding the degree of recognition of the meat importers, the respondents were well aware of the importing countries, but did not recognize the importing country of chicken. In terms of preference for meat importers, Australian beef was rated highest, but beef from the U.S. was ranked seventh. However, in preferences for pork and chicken, U.S. products were rated highest. According to the survey, in a question regarding the perception toward country-of-origin labeling, the respondents recognized that rice, beef, pork, and chicken were the targeted items. In addition, the respondents suggested that other food ingredients at restaurants should be designated as target items for country-of-origin labeling.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1259-1259
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• 2001

Meat becomes brown and rancid during storage in the refrigerator and display in the case. Color changes, metmyoglobin formation and lipid oxidation are the important problems in the transportation / distribution of meat and retail display. The freshness of meat is determined by the sense of vision and smell. Since conventional method determining lipid oxidation is time consuming and destructive (it needs to homogenize meat with reagents, filtrate, time for reaction and read optical density using spectroscopy), more rapid and nondestructive technical tools are desired. The objective of this work was to evaluate near-infrared spectroscopy as an analytical tool for determining meat color, metmyoglobin formation and lipid oxidation. in beef, pork and chicken. Semitendinosus and longissimus thoracis muscles from six beef steers, biceps femoris and longissimus thoracis muscles from twelve LWD crossbred pigs, and superficial pectoral muscles from twenty-four broilers were used. About a 5-cm diameter and 1-cm thick sample (20.0g) was cut from the muscle and placed on plastic foam, over-wrapped with PVC film, and displayed under flourescent lights at 4 degrees C. during 10 days for beef and pork or 4 days for chicken. The spectra was measured by NIR systems Model 5500 Spectrophotometer using fiber optic scan at range of 400 - 1100 nm. Data were recorded at 2 nm intervals and 10 scans / 10 sec were averaged for every sample. Data obtained were saved as log 1/Re, where Re is the reflectance energy, and then mathematically transformed to second derivatives to reduce effects of differences in particle size. $L^{*}$, $a^{*}$ and $b^{*}$, and metmyoglobin formation were determined by conventional spectrophotometer using the integrating sphere unit. 2-Thiobarbituric acid reactive substances (TBARS) were measured for lipid oxidation. A multiple linear regression was used to find the equation which would best fit the data. The number of wavelengths used in the equation was selected based on the fewer number compared to the increasing multiple correlation and Decreasing standard error. (omitted)