http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
김지연 ( Ji Yeon Kim ),서은주 ( Eun Ju Seo ),고바라다 ( Ba Ra Da Koh ),서두리 ( Doo Ri Seo ),정보람 ( Bo Ram Jung ),서미희 ( Mi Hee Seo ),임진택 ( Jin Teak Lim ),김은선 ( Eun Sun Kim ),김용환 ( Yong Hwan Kim ) 한국동물위생학회 2016 韓國家畜衛生學會誌 Vol.39 No.1
This study is aimed to find out distribution status of online-market livestock products by purchasing and examining 120 cases of livestock products (seasoned meat: 17, 33 cases of packaged meat, 23 cases of ground meat, 19 cases of ham, 11 cases of sausage, 4 cases of bacon, 1 case of meat processing, 8 cases of Meat extract processed, and 4 cased of Dry storage of meat) at 17 On-line markets from April to August. 2015. We checked the weight of them first, and carried out ingredients test for each of processed meats. And we performed gene screening test on the products which were labelled ‘Hanwoo’ to investigate that the products were made of Korean native cattle. we also carried out test of identifying domestic animal species on ham, sausage and ground processed products. After weighing all products, we could know that all of them were delivered more than labelled weight or in allowable error. The result values of test which measured level of preservatives, Nitrite, Volatile Basic Nitrite (VBN), and tar Color by the type of processed meat products were in permissible range or not detected. Also, 17 beefs inspected Korean native cattle gene test were confirmed that they were made by real korean native cattle. But 2 cases of Ham, sausage, and ground processed products had difference between label and goods. In this study, we could make a decision that livestock products, distributed in On-line markets, were safe and expect to make higher degrees of hygiene for livestock products seller. Futhermore, we hoped result of this study could be used by basic data for progressive national policy decisions.
광주지역에서 즉석 제조ㆍ판매하는 식육가공품의 안전성 조사
고바라다 ( Ba-ra-da Koh ),서은주 ( Eun-ju Seo ),안아진 ( Ah-jin Ahn ),정보람 ( Bo-ram Jung ),하이든 ( Yi-deun Ha ),서두리 ( Doo-ri Seo ),임진택 ( Jin-taek Lim ),김용환 ( Yong-hwan Kim ),김은선 ( Eun-sun Kim ) 한국가축위생학회 2017 韓國家畜衛生學會誌 Vol.40 No.1
The main goal of this survey was to assess the current sanitation status and safety standards of meat processed products purchased at instant meat sales and processing operators. Analyses were carried out from April to September in 2016 in Gwangju area, Republic of Korea. A total number of 150 samples including seasoned meats, ground meat products, meat extract products, heated seasoned meats, sausages and hams from 35 butcher shops was collected. The number of inappropriate cases was revealed eleven cases (7.3%) in total viable count of bacteria (TVC), total coliform counts (TCC) and Listeria monocytogenes. The reported data indicate that more systemic and technical guidance is needed to monitor instant meat sales and processing operators in order to guarantee safety of meat processed products.
고바라다 ( Ba Ra Da Koh ),김지연 ( Ji Yeon Kim ),장미선 ( Mi Sun Jang ),서두리 ( Doo Ri Seo ),정보람 ( Bo Ram Jung ),신지현 ( Ji Hyun Shin ),임진택 ( Jin Taek Lim ),김용환 ( Yong Hwan Kim ),김은선 ( Eun Sun Kim ) 한국동물위생학회 2015 韓國家畜衛生學會誌 Vol.38 No.2
A simultaneous determination method was developed for nine preservatives (benzoic acid, sorbic acid, dehydroacetic acid, methyl-, ethyl-, isopropyl-, propyl-, isobutyl- and butyl-parabens) in sausage by liquid chromatography with electrospray ionization tandem mass spectrometry (LC/ESI-MS/MS). Each parameter was established by multiple reaction monitoring in negative mode. Separation was achieved on a phenyl-hexyl (2.5 꺷m, 2.1⊥150 mm, Waters) with A-20 mM ammonium acetate containing 0.1% acetic acid in water, B-Acetonitrile as mobile phase with gradient mode at a flow rate of 0.3 mL/min. The developed method was validated for specificity, linearity, accuracy and precision in sausages samples. Linearity was over 0.998 with calibration curve of the mixed standards. The mean recoveries from sausages fortified at the level of 2.0.10.0 mg/L were in range of 98.60.109.16% with RSDs lower than 8.93%. The limits of detection (LOD) and the limits of quantification (LOQ) were in the range between 0.0003.0.085 mg/L and 0.01.0.257 mg/L, respectively. Intra-day precision and inter-day precision were 0.45.6.16% and 2.81.13.33%, respectively. Using presently developed determination method, 33 field sausage samples from Gwangju city in Korea were screened over nine preservatives. As a result, no preservatives were detected in all samples.