• Food Science of Animal Resources
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• v.33 no.6
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• pp.796-805
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• 2013

This study was conducted to investigate the relationship between quality factors and freshness or palatability of Hanwoo beef according to storage condition. The drip loss, cooking loss, volatile basic nitrogen (VBN), thiobarbituric acid reactive substance (TBARS), total viable counts (TVC) and sensorial characteristics of Hanwoo beef (raw and cooked) were investigated during storage for 36 d at 0 and $10^{\circ}C$. The drip loss, cooking loss, VBN, and TBARS were increased during storage period. The correlation between these factors and freshness was shown to be highly significant at both $10^{\circ}C$ than $0^{\circ}C$. Especially, correlation of between the cooking loss and freshness of Hanwoo beef showed high significance (p<0.01) at higher storage temperature. The correlation coefficient between factors such as VBN, cooking loss, and TVC and palatability were decreased with increased storage temperature. As a statistical analysis result, a multiple regression equation of $Y_1=10.768-0.706X_1$ (Drip loss) with $R^2=0.87$ was obtained for freshness evaluation of Hanwoo beef. Also, multiple regression with drip loss ($X_1$) and TVC ($X_5$) increased the coefficient of determination for sensorial palatability ($Y_2$) to $R^2=0.95$ with a regression equation of $Y_2=9.702-0.438X_1(Drip\;loss)-0.232X_5(TVC)$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.528-533
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• 2008

Staphylococcus aureus is a pathogene of major concern in livestock products. This study was conducted to test imported and domestic meat sold by retail stores for the presence S. aureus. In addition, the antibiotic susceptibility of any S. aureus found was also evaluated. The overall isolation rate of S. aureus was 20.2% (13.9% in pork and 33.8% in beef) in retail meats. The percentage of imported meats found to contain S. aureus (33.3% in pork and 40.4% in beef) was higher than that of domestic meat (13.0% in pork and 14.7% in beef). In addition, the detection rate of S. aureus was higher in raw material meat than in ready to cook packaged meat. When the antibiotic susceptibility of S. aureus isolated from the meat products was evaluated, ampicillin was found to be the highest (76.5%), followed by penicillin (75.3%), tetracycline (27.1%) and erythromycin (21.2%). Penicillin and tetracycline resistant were detected in 55.6% and 13.3% of the beef isolates, respectively, and 97.5% and 42.5% of the pork isolates, respectively. The tetracycline and erythromycin resistant plasmids of the isolated strain were transferred into S. aureus DPRMM2429 by the filter mating method and the frequencies of transfer was found to be $1.1{\times}10^{-5}{\sim}1.9{\times}10^{-9}$ and $1.2{\times}10^{-5}{\sim}4.0{\times}10^{-8}$ respectively.

• Journal of Animal Environmental Science
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• v.17 no.sup
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• pp.7-20
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• 2011

This study was conducted to analyze the mixing ratio of raw feed materials for the methane mitigation and also to identify the minimum rearing density for improving the productivity of beef calves as eco-friendly fodder. Raw materials used in this study for the formulation of feed for methane reduction were crushed corn and alfalfa along with other 21 species. In addition, to investigate the appropriate rearing density, 12 Hanwoo calves with average weight of 150 kg was selected and experiment was conducted for four months. Methane gas emission (Bo) is about 3-4 times less in TMR 4 compared to TMR 1, 2 and 3. Feed price calculated for TMR 4 ration was also affordable. In addition, all TMRs showed a normal ruminal pH. Disappearance rate was observed to be lower in TMR 4 as compared to TMR 1, 2 and 3, but methane production decreased by 24 to 37%. The result showed improved total body weight, average daily gain and feed conversion ratio in rearing low-density ($18m^2/head$), and general treatment ($9m^2/head$) compared to overcrowding treatment ($6m^2/head$). In addition, blood components (total protein, glucose, AST, ALT and GGT factors) involved in health and disease treatments and health-related nutrition metabolism are lower in the low-density and general treatment compared to the high density treatment. Postural development (development of body size) i.e., weight, height and width significantly increased in the low and general density treatment compared to high density treatment. Especially excellent improvement was observed in low-density treatment than the general treatment. Moisture content, colonic bacteria and coccidium are higher in low and high density treatments than in the general treatment. The adequacy for beef rearing density is considered to be more desirable in an area more than $6m^2/head$. In conclusion, present study suggests that possibility of methane reduction through adjusting mixed feed ration. Also, rearing density is also an important factor in the growth and development of beef calves.

• Journal of Food Hygiene and Safety
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• v.35 no.4
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• pp.375-381
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• 2020

This study assessed the contamination levels of total aerobic bacteria, fungi, coliforms, Escherichia coli, Bacillus cereus, and Staphylococcus aureus and qualitative analysis of Salmonella spp. and Listeria monocytogens in six raw materials (beef, bean sprout, Chinese cabbage, king oyster mushroom, Korean cabbage, and sweet pumpkin) of home meal replacement (HMR) Shabu-Shabu meal kit distributed in markets. The total aerobic bacteria, fungi, and coliforms were detected as 3.98-6.50, 2.78-3.52, and 2.02-3.28 log CFU/g, respectively. Especially, beef was highly contaminated with total aerobic bacteria (6.50 log CFU/g) and coliforms (3.28 log CFU/g). Over 5 log CFU/g of total aerobic bacteria were also detected in bean sprout, Chinese cabbage, and sweet pumpkin. Less than < 2 log CFU/g of coliforms were detected in all vegetables. E. coli was not detected in any of the six samples (ND: < 1 log CFU/g). S. aureus was detected as 1.33-1.71 log CFU/g in most samples but it was not detected in beef and Korean cabbage. B. cereus was assessed as 1.15-2.01 log CFU/g in most samples but it was not detected in Korean cabbage. L. monocytogenes was qualitatively detected as 25-50% in most samples except for king oyster mushroom. Salmonella spp. were not qualitatively detected in any of the six samples. The microbial contamination levels determined in the current study may be potentially used as the basic data to execute microbial risk assessments of HMR foods such as Shabu-Shabu meal kit.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.146-151
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• 2012

In this study, effective gene extraction methods were compared to identify raw materials of processed meat products through molecular biological methods. Species specific primers were used to identify ingredients of processed foods and, as a sample, 13 kinds of processed meat products including beef, pork and chicken. According to the type of sample, 13 kinds of samples were classified into liquid type, source type and powder type. The samples were pre-treated (centrifugation) and (or) performed Whole Gene Amplification (WGA) kit for amplification of the extracted DNA. As a result, it was possible to identify the raw material of products through the centrifugation of sample 1 ml for liquid type of processed meat products. For source type of products after gene extraction, it was required to perform WGA for the identification of ingredients. For powder type products did not required any further pre-treatment and WGA. In this study, it was an opportunity to confirm the possibility of identification of raw material from the gene extraction of processed meat products and this method could be used to examine the authenticity of raw material of products.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.248-256
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• 2008

To investigate the epidemiological characteristics of 68 Listeria monocytogenes isolates, including 11 reference strains and 57 isolates from imported US beef, domestic meats(beef, pork, chicken meat), raw milk, and milk plants. L. monocytogenes was to evaluate the production of virulence proteins, such as hemolysin(LLO) and lecithinase(LCP), the adsorption of Congo red(CRA), and to detect virulence genes using the polymerase chain reaction(PCR). In the study of virulence protein production, 68(100%), 62(91.2%), and 54(79.4%) of the 68 L. monocytogenes strains were positive for LLO production, the LCP test, and the CRA test, respectively, while strains of other species, such as L. innocua, L. gray, L. murrayi, and L. welshimeri, were not. There were no significant differences between L. monocytogenes serotypes and the ability to produce LLO or LCP. L. monocytogenesstrains had very high hemolytic titers(2 to 16 fold), while the other Listeria species, other than L. ivanovii and L. seeligeri, did not. The hemolysin activities of L. monocytogenes, L. ivanovii, and L. seeligeri usually exceeded 1.0 HU/mg, while those of other Listeria spp. were less than 0.04 HU/mg. In the PCR assay, all of the L. monocytogenes strains contained the hlyA, plcA, plcB, inlA, and inlB virulence genes and produced a product of the expected size. In the PCR of the actA gene, the expected 385-bp product was seen in 39(57.4%) L. monocytogenesstrains, while an unexpected 268-bp product was seen in 29(42.6%) strains. Most L. monocytogenes strains isolated from Hanwoo beef produced the 385-bp actA gene product, while strains of imported US beef usually produced the 268-bp actA gene product. By contrast, no virulence gene products were amplified in the other Listeria spp.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.297-308
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• 2003

Subjective pork quality was determined on the six groups of the following treatments. Meat samples were obtained from pigs which had been fed with finishing pig diets containing 5% beef tallow(C), 3% beef tallow and 2% perillar seed oil(T1), 250ppm vitamin E($\alpha$-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250ppm vitamin E in T3(T4), 3% beef tallow and 2% CLA(Conjugated linoleic acid, T5). In the fatty acid composition, SFA(Saturated fatty acid) and EFA(Essential fatty acid) were higher in T5 than in the rest of three treatments such as C, T1, T3 groups, while UFA(Unsaturated fatty acid), MUFA(Monounsaturated fatty acid), UFA/SFA, MUFA/SFA were low. The total content of amino acid in the T3 were higher those for the rest of rest of C, T1, T5 the content for vitamin added treatment(T2, T4) groups higher than non treated one. T3 and T5 showed higher TBARS(Thiobarbituric acid reactive substance) values than the C and T1 groups VBN(Volatile basic nitrogen) values were higher in the order of T5>T3>T1>C. There was no difference in total plate counts, number of lactic acid bacteria and number of E. coli. In sensory property, the C and T1 showed a higher acceptance than the T3 and T5. In cooked meats, the T3 showed a lower hardness than that of control(C), T1 and, with a higher acceptance. In TBARS, VBN, total counts, lactic counts, and E. coli counts, sensory test of cooked meat and raw meat, there was no significant difference between vitamin supplement groups within each oil treatment.

• Journal of Nutrition and Health
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• v.12 no.2
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• pp.53-63
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• 1979

In continuation of the previous $studies^{2{\sim}3)}$, the folate activity levels in 226 Korean food items were determined by a modified microbiological assay with Lactobacillus casei. There was a large variation in folate activity between the different food groups as well as between each individual food. There was also a wide variation in the biologic availability of folate in foods and the different forms of the folate with different foods in varying amounts. Data showed that almost always, foods cooked and/or processed were lower in folate activity than fresh or raw food and the amount of the loss varied greatly in each food. In calculating dietary intake, total rather than free folate activity levels should he used. In addition, loss of folate activity during cooking and processing of foods should be considered as a major concern for appraising diets and food supplies. Among all assayed food items, including Part $I^{2)}}$ and $I^{3)}$, yeast 2800. ug total per 100g the highest folate level. Soybean, spinach, Shepherd's purse and liter of beef and pork had over 100 ug total per 100 g folate activity. Folate ranging over 50 ug total per 100 g was found in all dried legumes, nuts and seeds assayed, Garland Chrysanthemum, leek, mugwort, wafer cress, asparagus, e99 folk and beef kidney. Wheat, sweet Potatoes,dried fungus, green onion, hotrod pepper, lettuce, radish and some fermented soybeen products had considerably higher folate content ranging around 40 ug total per 100 g. Substantial amounts of folate were not found in many food groups, and among specific groups, in part in starch, sweets, fruits, meat, fish, milk, and cooked and processed foods. Soused fish, oils and fats, beverages, liquor and seasonings, other than fermented soybean products, had almost no folate.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.2
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• pp.116-121
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• 2024

The meats of tuna Thunnus albacares and swordfish Xiphias gladius are ideal for fish patty production, offering high nutrition and other health benefits. Although red fish meat, including tuna, is added for cost-effectiveness, swordfish white meat is also used, as its aroma resembles that of market-sold beef patties. Here, we assessed the different blending ratios of tuna red meat and swordfish white meat (60:40, 40:60, 20:80, and 0:100) to find the optimal combination for fish patty production. Regarding color, the heated fish patties exhibited increased redness (a*) and yellowness (b*) compared with those of non-heated ones, with similar brightness (L*). The heated patties also scored higher concerning hardness, springiness, gumminess, and chewiness. A higher proportion of swordfish white meat resulted in a softer texture, particularly in patties with a ratio of 40% red meat to 60% white meat. Considering the results of the texture comparison analysis, it is recommended that the texture be improved by increasing the physical property "softness." Sensory evaluations revealed that the addition of white meat led to increased scores in terms of smell, beef taste, texture, and elasticity. These results suggest that swordfish white meat, with improved overall quality, is a suitable raw material for fish patties. Accordingly, the recommended ratio of 20% tuna red meat to 80% swordfish white meat is optimal for fish patty production.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.183-188
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• 1999

The incidence of Yersinia enterocolitica in raw meat was determined over 10 month period. Y. enterocolitica was isolated from 8.5% of beef, 17.0% of pork and 25.6% of chicken. Overall prevalence of Y. enterocolitica in raw meat was 17.5%. Seasonal difference was observed in isolation rate in which pork and chicken samples collected in the second half of the year twice was more than that of the first half of the year. Serotypes of Y. enterocolitica isolates were O:5 (17.3%), O:8 (8.6%), O:3 (6.2%), O:1,2 (1.2%), and others. The antibiotics susceptibility tests showed Y. enterocolitica isolates were resistant to carbenicillin, ampicillin, erythromycin, penicillin and bacitracin. In contrast it showed sensitivity to polymyxin B, kanamycin, ciprofloxacin, gentamicin, trimethoprim/sulfamethoxazole, nalidixic acid, and tetracycline. PCR with specific primers derived from ail gene of Y. enterocolitica was applied to detect and confirm pathogenic Y. enterocolitica. About 10% of the isolated Y. enterocolitica proved to be pathogenic and most of them were found in pork. However, proper cooking and meat process can kill and remove all Y. enterocolitica in meat, because the organism is very sensitive to heat.