• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.90-100
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• 1997

Objectives of this study were to investigate the acceptability of liver sausages, one of the most favorite product of meats, and to examine the applicability of pork liver in manufacturing sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of sensory evaluation. Based on th basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their physicochemical and nutritional properties. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. The Findings from these experiments are summarized as follows: 1. As the percentage of the liver was increased, outer color of experimental sausages were significantly decreased. 2. The hardness, gumminess, chewiness were significantly decreased as the amount of liver increased. 3. Sausages containing 30% pork liver had best acceptability after swallowing. 4. The flavor and taste of liver in experimental sausages were significantly increased by adding liver. In summary, sausages containing 30% pork liver had best acceptability for consumption in terms of the indices measured in this study.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.20-27
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• 2017

Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.203-212
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• 2009

The aim of this study was to evaluate the effect of kimchi powder levels (0, 1, 2, and 3%) and pork skin (5%) on the quality characteristics of liver sausages. The additions of the kimchi powder and pork skin improved the color, cooking yield, and sensory properties of the sausages. The addition of the pork skin and increasing concentrations of the kimchi powder significantly increased cooking yields. The moisture and protein contents of the sausages made with kimchi powder and pork skin were higher than those of the control (p<0.05). Due to the low pH of the kimchi powder, the pH values of the batter and sausages with added kimchi powder were lower than those of the treatment without kimchi powder (p<0.05). The control had the lowest hardness, gumminess, and chewiness values (p<0.05). For the sensory attributes of the samples, color, flavor, juiciness, and overall acceptability were higher in the treatments made with kimchi powder than in the treatments without kimchi powder, in which the treatment with 2% kimchi powder had the highest overall acceptability (p<0.05). In conclusion, the additions of kimchi powder and pork skin improved the quality characteristics of liver sausages.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.415-428
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• 2007

To investigate the detoxification effect of pork on the lead toxicity, the comparison tests were performed, in which Sprague Dawley(SD) rats were clinically treated with lead during the first 7 weeks and observed the detoxification effects induced by pork feeding during the second 7 weeks. As results of lead intoxication, decreases of body weight, hemoglobin and hematocrit and the increases of weight and relative organ weight of liver and kidney were observed. Also the accumulation of lead in tibia, kidney and liver was recognized. In case of pork feeding at detoxification stage the feed efficiency was significantly increased in pork feeding group rats than the those of control rats. The pork feeding seemed to be a factor affecting relative organ weight of liver and kidney(p<0.05). It was shown that the factors affecting the accumulation of lead in liver included the lead intoxication(p<0.0005), pork feeding(p<0.0005) and interaction of above two(p<0.0005). It was observed that the content of DALAD in liver increased with significance in pork fed group compared with control group regardless of lead treatment levels. From this result, it was considered that pork feeding improved the detoxification process of SD rats intoxicated with lead.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.297-306
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• 2014

Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung, stomach, spleen, uterus, pancreas, and small and large intestines, was studied. Our results revealed that the yields varied widely among the pork by-products examined; in particular, liver had the highest yield (1.35%); whereas, spleen had the lowest yield (0.16%). The approximate composition range (minimum to maximum) of these by-products was found to be: moisture 71.59-82.48%; fat 0.28-19.54%; ash 0.155-1.34%, and protein 8.45-22.05%. The highest protein, vitamin A, B2, B6, and total essential amino acid (EAA) contents were found in liver. Large intestine had the highest fat content and lowest EAA content. Heart had the highest vitamin B1 content, whereas pancreas had the highest niacin and vitamin B3 contents. The concentrations of Fe and Zn were highest in liver and pancreas. Total saturated fatty acids (SFA) levels and polyunsaturated fatty acids (PUFA) levels between the by-products ranged from 43.15-50.48%, and 14.92-30.16%, respectively. Furthermore, with the exception of large intestine, all the by-products showed favorable PUFA/SFA ratios. The study indicated that almost all of the pork by-products examined were good sources of important nutrients, and that these data will be of great importance in the promotion of the consumption of edible pork by-products, as well as their utilization in meat processing.

• Journal of Food Hygiene and Safety
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• v.9 no.1
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• pp.37-42
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• 1994

Four sulfoanmides ; sulfamerazine ; sulfamethazine, sulfathiazole and sulfadimethoxine from muscle, kindney, liver and heart tissues of pork and chicken by LC. Residual sulfonamides were extracted with dichloromethane and determined on a Sperisorb ODS-1 column(250mm$\times$4.6mm id) with acetonitrile/water/acetic acid (30/70/0.3 v/v) as a mobile phase at 260nm. Recoveries from 4 tissues of pork and chicken samples fortified with 50 and 100 ppb were 71.2~87.2% and 73.7~89.6%, respectively. The detection limit was 0.03 $\mu\textrm{g}$/g in each drug. Sulfamethazine in 5 samples of pork. And sulfadimethoxine in 5 samples and sulfamethazine in 3 samples were also detected from 41 samples of chicken. The order of residue levels of sulfonamides in tissues was kidney>liver>heart>muscle, respectively. The residue levels of sulfonamides from kidney and liver were 0.03~0.15 $\mu\textrm{g}$/g in porks and 0.03~0.10 $\mu\textrm{g}$/g in chickens.

• The Korean Journal of Food And Nutrition
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• v.2 no.1
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• pp.12-17
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• 1989

This experiment was carried out to investigate the changes in quality of pork organs such as the meat of large intestine, small intestine and liver during frozen storage at -18$\pm$1$^{\circ}C$. The result obtained were as follows ; 1 The moisture contents in the meat of large intestine, small intestine and liver was 61.1%, 65.1% and 71.3% and the content of crude fat was 27.1%, 21.5% and 5.0% respectively, 2. Weight loss increased In the course of storage period, and liver showed the least weight loss in them. 3. Total lipid in the meat of large intestine, small intestine and liver was 24.4%, 19.2% and 4.3% respectively, and which decreased gradually in the course of storage period. 4. The content of volatile basic nitrogen in raw meat was 20 mg% within and without before storage treatment, and that of the value was 24.2 mg% within after 3 weeks storage.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.56-62
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• 2003

This study was carried out to evaluate the physicochemical properties of spreadable liver sausage manufactured from ostrich and pork during storage. It was found that the changes in pH of all treatments increased significantly over 7 d, but did not show significant difference in the remaining periods. L-value deceased with liver sausage containing ostrich liver and ostrich meat, but others showed only slight increase during storage periods. Although a-value of liver sausage containing pork meat was higher than that containing ostrich meat over 7 d of storage; after this period the trend of a-value was inverse. However, b-value in all treatments did not show significant difference during storage periods. The initial average TBA-value of all products was below 0.1 mg/kg. However, TBA-value increased to about 0.63 mg/kg, and 0.77 mg/kg at 7 and 21 d, respectively. Hardness of liver sausage containing ostrich meat and pork liver was higher than that containing pork meat and ostrich liver. Cohesiveness and elasticity did not show significant changes during storage periods.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1999.06a
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• pp.97-117
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• 1999

This study was performed to investigate the effect of pork on the cadmium detoxification in rats. Ninety male Sprague-Dawley rats weighing $125.3{\pm}1.4g$ were divided into five groups based on cadmium treatment(0, 25, 50, 100, 250ppm) and five levels of Cd in AIN-76 purified diet had been fed for 8 weeks. Cadmium was supplemented with a form of $CdCl_2$.. During following 8 weeks of intoxication, casein was replaced by pork and the effect of pork on cadmium- detoxification was compared with casein. After 8 weeks of Cd intake had resulted in apparent cadmium intoxication; reduced growth rate, enlarged kidney and testis, decreased hematocrit value and hemoglobin content in response to the supplemented Cd levels in the diets. Discontinuing cadmium feeding, the body weights were relieved. Pork-fed groups seemed to have higher body weight than casein-fed groups. Hemoglobin content and hematocrit value became normal range at detoxification stage. The weights of liver, kidney, and testis were decreased along with cadmium intake. However, organ weight ratio was not affected by cadmium. Cadmium accumulation in liver and kidney showed a tendency to increase in the cadmium-exposed groups. The levels of metallothionein were also significantly elevated in the tissues of liver in response to the levels of Cd supplemented(p<0.05). Cadmium concentration in kidney was two times higher than that in liver. Cadmium removal rate of liver was higher than that of kidney. Cadmium accumulation of the pork-fed group was lower than that of casein. Especially, the factors which affected the cadmium contents in kidney were $Cd^{***}$ and $Cd{\times}pork^{***}$. Metallothionein(MT) was increased with cadmium, and MT was not likely to be affected by pork. Based on the findings from gross lesion, rats fed 250ppm of Cd were externally emaciated, had exposed penis and observed atrophies of kidney and testis. Histopathological observation seemed that the liver of groups feeding Cd supplemented diets showed cellular degeneration and accumulation of eosinophilic materials in the capillaries. In kidney, rats fed Cd diets had shown tubular epithelium degeneration and lesions of basophilic materials, while testis were weakened in numbers of spermatid and sporadically enlarged of giant cells. But the rats administered cadmium-detoxified diet supplemented pork for 7 weeks were shown individually decreased lesions compared with the rats supplied with casein diet.

• Journal of Korean Medical classics
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• v.24 no.3
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• pp.87-98
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• 2011

Shikryochanyo written by Jeon Soonyi is a text that extracted paragraphs related to food therapy from medical books or materia medica of Korea and China. "Shikryochanyo" treats disease by food instead of herbs(or drugs) and pork is the majority of methods as food therapy in "Shikryochanyo". So there are 25 paragraphs of using pork, in 15 categories out of 45 in "Shikryochanyo". However, it is known that pork is not recommended as a food when a person got disease and not allowed during medication in Oriental Medicine. As a food therapy in "Shikryochanyo", not only pork itself but liver, kidney, stomach, bladder, heart, etc. are used and diverse food styles are applied as soup, porridge, roasting and so on.