A STUDY ON MOUSE INTESTINAL BACTERIA'S ACQUISITION OR LOSS IN AMPICILLIN RESISTANCE THROUGH PORK INTAKE

Suk Hyun NOH 국제과학영재학회 2015 APEC Youth Scientist Journal Vol.7 No.2

The main goal of this study is to find out whether it is able to acquire an ampicillin resistance character for mouse intestinal bacteria by ingestion of pork. Seventy percent of the whole bacteria separated from pork with different origins such as Gimje, Boseong, Anseong and Jeju were resistant to ampicillin. As bacteria separated from pork were cultured in pork extract made through high temperature, high pressure and sterilization, the majority of bacteria acquired resistance to ampicillin. Mouse intestinal bacteria were separated and cultured after 48 hours of pork extract ingestion. As a result, it showed that all bacteria acquired the resistance regardless of pork's origin and an interruption of intake led to sensitivity recovery for most of them but didn 't bring about complete loss of the resistance. In conclusion, it is possible to generate intestinal resistant bacteria through heated pork intake and the resistibility could be lost after an interruption of intake, although it takes long.

A study on Safe Pork Consumption Behavior in Taiwan

( Cheng-wei Chen ),( Yu-ping Fan ),( Cheng-hsing Yeh ) 한국농업경제학회 2009 농업경제연구 Vol.50 No.3

Pork is the most popular meat in Taiwan, that makes hog industry an important agriculture industry. The government had lauched the traceability system of agricultural products from 2004. It is needed to appreciate the policy affecting consumers’ willingness to buy safe pork for hog industry to separate market. This research use consumer decision process model and market segmentation to separate four respective factors as age group, educational background, family income, and the population element as family structure to find out the habit of safe pork consumption. This study was based on household as its unit, and had conducted questionnaire survey upon the primary purchasers of pork, which were then analyzed with descriptive statistics, Chi-square test, and the logit model so as to differentiate the preference of demographic characteristics among consumers with various features. This research indicated consumers with more members of household, older, less educated,less income, less cognitive about pork risk would have higher possibility to buy warm pork. Consumers with female, more educated, more income, more cognitive about pork risk would have higher willingness to pork with traceability system.However consumers in Taiwan still prefer buy warm body pork, little perception about pork marketing risk. The government should improve pork safety by more inspecting hog farms, processing factories and markets and educating consumers the knowledge of safe pork by television broadcasting and other mass media.

산지별 돈육 삼겹살과 목심의 품질특성

김성영,정은영,육진수,김영순,김진만,서형주,Kim, Seong-Yeong,Jung, Eun-Young,Yuk, Jin-Soo,Kim, Young-Soon,Kim, Jin-Man,Suh, Hyung-Joo 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.2

산지별 돼지고기의 삼겹살과 목심에 대한 품질특성을 측정한 결과, 일반성분은 제주산 삼겹살과 목심이 타 지역의 돼지고기에 비해 상대적으로 높은 지방 함량을 보였다. 제주산 삼겹살과 목심의 포화지방산 함량은 46.6과 41.6%를, 불포화지방산 함량은 50.3과 58.4%를 각각 보였다. 콜레스테롤 함량은 충북산 돼지고기가 타 지방의 돼지고기에 비해 상대적으로 높은 함량을 보였으며, 이에 비해 제주산 삼겹살과 목심의 콜레스테롤 함량은 565.6과 507.6 ${\mu}g/g$이었다. 돼지고기의 웅취 원인물질인 skatole 함량은 제주산 삼겹살과 목심이 0.013과 0.065 ${\mu}g/g$으로 타 지역 돼지고기에 비해 상당히 낮은 함량을 보였으며, 이 결과는 제주산 돼지고기가 타 지방의 돼지고기에 비해 상대적으로 이취가 적다는 것을 알 수 있었다. 또한 조직감의 특성 중 소비자들에게 가장 큰 식감의 차이를 느끼게 하는 씹힘성은 제주산 삼겹살이 376.5 g으로 가장 높은 값을 보였으며, 이 값은 다른 시료들과 유의적인 차이를 보였다(p<0.05). 이 결과는 다른 시료들의 돼지고기에 비해 제주산 삼겹살이 조직감에서 우수한 식미감을 가지고 있음을 알 수 있었다. 마쇄한 돼지고기의 대한 색도를 측정한 결과, 명도를 나타내는 $L^*$ 값은 전반적으로 삼겹살이 목심에 비해 높은 값을 보였으며, 적색도를 나타내는 $a^*$ 값은 $L^*$ 값과는 달리 목심이 삼겹살에 비해 높은 값을 보였고, 황색도의 지표인 $b^*$ 값은 각 시료 간에 유의적인 차이를 보이지 않았다(p<0.05). 각 산지별 돼지고기의 맛, 풍미, 조직감 및 기호도에 대한 관능평가를 실시한 결과, 제주산 삼겹살이 풍미와 전반적인 기호도에서 가장 높은 평가 결과를 보였으나, 시료들 간에 유의적인 차이를 보이지 않았다(p<0.05). This experiment was carried out to investigate characteristics of pork quality according to various producing district. The results of whole component analysis of pork according to diverse producing district were showed high level of fat content in Jeju island-belly and shoulder loin than other pork samples. And saturated fatty acid contents of Jeju island-belly and shoulder loin of pork were showed 46.6 and 41.6%, respectively, and unsaturated fatty acid contents of Jeju island-belly and shoulder loin of pork were showed 50.3 and 58.4%, respectively. Chungbuk-pork was relatively showed high level of cholesterol content than other pork samples. On the other hand, cholesterol contents of Jeju island-belly and shoulder loin of pork were showed 565.6 and 507.6 ${\mu}g/g$, respectively. Skatole contents of Jeju island-belly and shoulder loin of pork were showed low level(0.013 and 0.065 ${\mu}g/g$) than other pork samples. This results mean that Jeju island-belly and shoulder loin of pork have less order than other pork samples. The chewiness of texture that consumers feel the biggest difference in palatability of meat showed significantly high level(376.5 g) in Jeju island-belly of pork(p<0.05). This result represent that Jeju island-belly of pork have the best sense of the texture than other pork samples. $L^*$(lightness) value of ground pork was generally showed high value in belly than shoulder-loin of pork. However, $a^*$(redness) value of ground pork showed high value in shoulder-loin than belly of pork. And there was no significant difference in $b^*$(yellowness) value among the samples(p>0.05). The results of sensory test(taste, flavor, texture and palatability) from pork according to various producing district showed good flavor and palatability in Jeju island-belly of pork but there was no significant difference among the samples(p>0.05).

음성 공판장과 제주축협 공판장 돼지 탕박 도매가격의 동태적 인과성 분석

김원태(Won Tae Kim) 한국농업정책학회, 한국축산경영학회 2017 농업경영정책연구 Vol.44 No.1

This study analyzed dynamic causal relationship among Eumseong pork, Jeju pork and Jeju black pork scalding wholesale prices. Two different methods were used for the stationarity test: (1) ADF, PP, KPSS test without considering breakpoint and (2) Zivot-Andrews test considering breakpoint. The three pork wholesale prices were found to be non-stationary and FMD shock did not affect non-stationarity of the three series. Although Eumseong pork, Jeju pork and Jeju black pork wholesale prices are non-stationary in levels, Johansen cointegration test and VECM (vector error correction model) showed that the three prices were cointegrated, which implied that there existed a long- and short-run equilibrium relationship among the three prices. Granger-causality tests showed that the Jeju pork prices had a strong causal effect on the eumseong pork prices, but there was not any causal relationship between the Jeju black pork prices and the Eumseong pork prices. Furthermore the variance of Jeju black pork wholesale prices was different from the that of Eumseong and Jeju pork wholesale prices, and both Jeju black pork. Therefore the Jeju black pork wholesale prices should be excepted from the national average pork wholesale prices.

A study on Safe Pork Consumption Behavior in Taiwan

( Cheng-wei Chen ),( Yu-ping Fan ),( Cheng-hsing Yeh ) 한국농업경제학회 2009 KOREAN JOURNAL OF AGRICULTURAL ECONOMICS(KJAT) Vol.50 No.3

Pork is the most popular meat in Taiwan, that makes hog industry an important agriculture industry. The government had lauched the traceability system of agricultural products from 2004. It is needed to appreciate the policy affecting consumers’ willingness to buy safe pork for hog industry to separate market. This research use consumer decision process model and market segmentation to separate four respective factors as age group, educational background, family income, and the population element as family structure to find out the habit of safe pork consumption. This study was based on household as its unit, and had conducted questionnaire survey upon the primary purchasers of pork, which were then analyzed with descriptive statistics, Chi-square test, and the logit model so as to differentiate the preference of demographic characteristics among consumers with various features. This research indicated consumers with more members of household, older, less educated,less income, less cognitive about pork risk would have higher possibility to buy warm pork. Consumers with female, more educated, more income, more cognitive about pork risk would have higher willingness to pork with traceability system.However consumers in Taiwan still prefer buy warm body pork, little perception about pork marketing risk. The government should improve pork safety by more inspecting hog farms, processing factories and markets and educating consumers the knowledge of safe pork by television broadcasting and other mass media.

A Study on Safe Pork Consumption Behavior in Taiwan

Cheng-Wei Chen,Yu-Ping Fan,Cheng-Hsing Yeh 한국농업경제학회 2009 農業經濟硏究 Vol.50 No.4

Pork is the most popular meat in Taiwan, that makes hog industry an important agriculture industry. The government had lauched the traceability system of agricultural products from 2004. It is needed to appreciate the policy affecting consumers’ willingness to buy safe pork for hog industry to separate market. This research use consumer decision process model and market segmentation to separate four respective factors as age group, educational background, family income, and the population element as family structure to find out the habit of safe pork consumption. This study was based on household as its unit, and had conducted questionnaire survey upon the primary purchasers of pork, which were then analyzed with descriptive statistics, Chi-square test, and the logit model so as to differentiate the preference of demographic characteristics among consumers with various features. This research indicated consumers with more members of household, older, less educated, less income, less cognitive about pork risk would have higher possibility to buy warm pork. Consumers with female, more educated, more income, more cognitive about pork risk would have higher willingness to pork with traceability system.However consumers in Taiwan still prefer buy warm body pork, little perception about pork marketing risk. The government should improve pork safety by more inspecting hog farms, processing factories and markets and educating consumers the knowledge of safe pork by television broadcasting and other mass media.

녹차, 오룡차, 홍차 추출물을 첨가한 돼지고기 수육의 품질특성

조경옥(Kyung Ok Cho),김선임(Sun Im Kim) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.5

본 연구는 녹차, 오룡차, 홍차 추출물 0.5, 1, 1.5, 2%를 비육돈육(B 등급) 등심 수육에 첨가하여 수육의 일반성분, 보수력, 경도, pH, 색도, 미생물 수준, 휘발성 염기질소, TBARS, 관능검사의 품질특성을 측정하였다. 녹차의 수분 함량은 3.4%, 조단백질 31.8%, 조회분 5.5%, 탄수화물 57.7%였으며 차 종류에 따른 유의적인 차이는 없었다. 그러나 조지방은 녹차 1.6%, 오룡차 1.0%, 홍차 0.9%로 녹차의 조지방 함량이 오룡차나 홍차보다 유의적으로 높았다(p<0.05). 돼지고기 수육의 수분 함량은 55.1%, 조단백질 38.6%, 조지방 5.2%, 조회분 0.9%이었다. 보수력은 모든 차 추출물 첨가 수육에서 유의적으로 증가하였으며(p<0.05) 차 종류에 따른 차이는 없었다. 경도는 모든 차 첨가 수육에서 추출물 농도가 높아질수록 유의적으로 증가하였으며(p<0.05) 홍차 수육이 녹차와 오룡차 수육보다 경도가 낮았다. 수육의 pH는 제조일에는 각 처리구와의 유의적인 차이는 없었다. 그러나 저장기간이 경과함에 따라 무처리 수육과 모든 차 0.5% 수육에서 pH는 유의적으로 감소하였으나(p<0.05) 1, 1.5, 2% 녹차, 오룡차, 홍차 수육에서는 저장 중 pH의 유의적인 차이는 없었다. 녹차 수육은 추출물 농도가 증가할수록 명도와 황색도는 감소하였고 적색도는 감소하다가 2% 녹차 수육에서는 증가하여 0.5% 녹차 수육과 같은 수준이었다. 오룡차 수육은 추출물 첨가 농도가 증가함에 따라 명도와 황색도는 감소하였고 적색도는 증가하였다. 홍차 수육은 추출물 첨가 농도가 증가함에 따라 명도, 적색도, 황색도가 유의적으로 감소하였다. 미생물 수준은 모든 차 처리 수육에서 추출물 농도가 증가함에 따라 미생물 수준이 유의적으로 낮았으며(p<0.05) 저장 기간이 증가함에 따라 미생물 수준이 증가하였다. 수육의 휘발성 염기질소 함량은 제조일에는 각 처리구와의 유의적인 차이는 없었으며 저장 기간이 경과함에 모든 수육에서 유의적으로 증가하였다(p<0.05). TBARS 값은 제조일에는 무처리 수육보다 1, 1.5, 2% 녹차 수육과 오룡차 수육, 모든 홍차 수육이 유의적으로 낮았으며, 저장 기간이 경과함에 따라 모든 수육에서 TBARS 값이 높아졌다. 관능검사 결과 홍차와 오룡차 1% 추출물 첨가 수육이 색, 향, 종합적 기호도의 점수가 가장 높았으나 유의적인 차이는 없었으며 맛 점수는 유의적으로 높았다. 이상의 결과를 종합하여 볼 때 녹차보다 오룡차와 홍차 추출물의 첨가가 돼지고기 수육의 이취를 감소시키고, 특유의 색상을 부여하여 관능적 품질을 향상시킬 뿐만 아니라 가열 조리 및 저장 중 지방산패를 방지하여 품질 변화를 최소화하는데 효과적인 것으로 평가되었다. 특히 돼지고기 수육의 품질향상을 위해서는 홍차 추출물의 이용이 가장 좋았으며 오룡차와 홍차 추출물의 최적 첨가 농도는 1%로 나타났다. This study investigated the quality characteristics of boiled pork with different amounts (0.5, 1, 1.5, or 2%) of green tea, oolong tea and black tea extracts. Characteristics measured included approximate composition, water holding capacity (WHC), hardness, pH, Hunter’s color value, total aerobic bacterial counts, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and sensory qualities. Green tea approximately contained 3.4%, 31.8%, 5.5%, and 57.7% of moisture, crude protein, crude ash, and carbohydrate, respectively. There were no significant differences with the type of tea. However, the crude fat content of green tea, oolong tea, and black tea were 1.6%, 1.0%, and 0.9%, respectively. Green tea had the highest content of crude fat (p<0.05). Boiled pork approximately contained 55.1%, 38.6%, 5.2% and 0.9% moisture, crude protein, crude fat and crude ash, respectively. The WHC of boiled pork, with tea extract added, significantly increased and there were no significant differences according to the type of tea. The hardness of boiled pork significantly increased as the amount of tea extract added increased (p<0.05). The pH of the boiled pork was not significantly different after storage for one day, but significantly decreased in control groups and boiled pork with 0.5% of any tea extract added during storage. However, in boiled pork with 1%, 1.5%, or 2% of any tea extract added, pH was not significantly different during storage. The Hunter’s L and b values decreased in all boiled pork. The Hunter’s a-values also decreased in boiled pork with green and black tea extract added, but increased in boiled pork with oolong tea extract added. In boiled pork with tea extract added, total aerobic bacterial counts significantly decreased as the amount of tea extract added increased during storage (p<0.05). The VBN values significantly increased during storage in all groups. TBARS values were significantly lower in boiled pork with green tea extract added, oolong tea added (at concentrations of 1%, 1.5%, or 2%), and black tea extract added compared to control groups on the first day. The sensory evaluation results showed that the color, flavor, and overall acceptance of boiled pork containing 1% of oolong or black tea extracts had the highest scores but there were no significant differences. However, taste scores were significantly different (p<0.05). These results indicate that boiled pork has improved quality characteristics with 1% of oolong or black tea extracts added.

Conjugated Linoleic Acid(CLA)가 축적된 돈육의 저장기간중 이화학적 특성변화

이정일,정재두,이진우,이제룡,정진연,양한술,주선태 한국축산식품학회 2003 한국축산식품학회지 Vol.23 No.3

Conjugated linoleic acid(CLA)를 비육돈에 급여하여 비육돈체조직내에 CLA를 축적시키고, CLA가 축적된 돈육의 품질 특성에 대한 연구를 수행하였다. 대조구는 80∼110 kg 까지는 일반사료회사에서 생산하는 사료를 급여하였으며, 처리구 1은 출하(출하체중: 110 kg) 2주전부터 일반사료회사에서 생산하는 사료에 CLA를 1.25% 첨가하여 급여하였으며, 처리구2는 출하 2주전부터 사료함량에 CLA를 2.5% 첨가하여 급여하였다. 처리구 3은 사료함량에 1.25% CLA를 첨가하여 4주간 급여하였으며, 처리구 4는 2.5% CLA를 4주간 급여하였다. 급여기간이 끝난 후 일괄적으로 함양도축장에서 도축하여 돈육의 등심부위를 함기포장하여 냉장온도(4'E)에서 14일간 저장하면서 각 실험항목을 조사하였다 저장기간에 따른 돈육등심의 일반성분, 이화학적 특성 및 관능평가등을조사하여 CLA가 축적된 돈육의 저장기간에 따른 품질특성을 규명하고자 하였다. pH변화를 보면 전 저장기간동안 대조구에 비하여 CLA 급여 처리구가 유의적으로 높은 pH를 보여(p<0.05) CLA 급여가 PH 변화에 영향을 미치는 것으로 나타났다. 저장기간에 따른 pH 변화에서 모든 처리구가 저장기간이 경과함에 따라 pH가 증가하는 경향을 보였다. CLA급여 수준과 급여기간이 등심근내 조지방 함량에는 유의적인 영향을 미치는 것으로 나타났으며(p<0.05), 대조구와 CLA 급여처리구간에는 대조구에 비하여 CLA급여 처리구가 높은 조지방 함량을 보였다(p<0.05). 보수성은 대조구에 비하여 CLA 급여 처리구가 높은 경향을 보였다. 저장 초기에는 대조구에 비하여 CLA 급여 처리구가 유의적으로(p<0.05) 낮은 육즙손실을 보였으며, 모든 처리구가 저장기간이 경과함에 따라 육즙손실이 유의적으로 감소하는 경향을 보였다. CLA 급여수준과 급여기간이 육색과 총육색소 함량에는 영향을 미치지 않는 것으로 나타났다. 관능적 특성평가 중 육색과 육즙참출은 대조구와 비교하여 CLA급여 처리구가 유의적인 차이가 없었으나, 근내지방 축적 정도와 전체적인 기호성은 대조구에 비하여 CLA 급여 처리구가 유의적으로 높은 평가를 받았다(p<0.05). To investigate the effects of dietary conjugated linoleic acid 011 changes of physicochemical properties of pork. Twenty pigs were divided into 5 treatment groups and subjected to each experimental diet(0, 1.25% and 2.5% CLA for 2 weeks, 1.25% and 2.5% CLA for 4 weeks, as total fed diet before slaughtering(about 110 kg). Pork loin samples were aerobically packed and stored for 14 days at 4$^{\circ}C$. Samples were then analyzed for general compositions, physicochemical characteristics and sensory evaluation. pH value of CLA fed group pork was significantly increased than that of control group(p<0.05). Crude fat content of CLA treated group pork was significantly higher than the control pork(p<0.05), but there were no significant differences in crude protein, crude ash and total moisture contents between control and CLA treated groups. AU CLA fed group pork showed higher WHC value than control pork. Drip loss was significantly lower compared to those of control porks. No significant differences in lean meat and fat color(CIE L*, a*, b*) were observed between control and the CLA treated group porks. Meanwhile, CLA pork tended to be lower in content of total heme pigment compared to control pork. No remarkable differences were found in sensory properties(color and drip loss) among control and CLA diet-fed group porks. Marbling score and acceptability were significantly increased in CLA diet-fed pork compared to the control pork.

재래종 돼지고기에 대한 인식 및 실태

한재숙,한경필,김태선 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4

The purpose of this study was to survey the recognition and the actual state of use of Native pork. The recognition on Native pork were examined using a questionary to eight hundred males and females in Kyeongbuk and Daegu. The results were as follows : The meats which they often ate in the order of pork, beef and chicken. When people eat out, 43.7% of those ate pork and 42.7% of those ate beef, the younger people liked pork more than the older people. The recognition on pork dishes showed the a high mean value of 3.38 to "I like pork dishes" . 53.5% of the respondants liked three-ply flesh and 33.6% of those liked rib among the part of pork. The favorite pork dish was pork roast meat at 48.1%, Kimchichige at 13.6%, and sweet and sour pork 10.9%. Suitable and garnish food with pork were lettuce, sesame leaf and garlic, and alcoholic drinks such as soju. The Native pork showed a higher mean value than improved pork in taste(lightness, tasty), sticky meat quality, low fat content and good food for health. 30.9% of the respondants recognized as a traditional food. 59.1% of respondants have used the native pork, ingest place came out special eating house 42.2%, 38.3% of respondants suggested 'convenience of purchase' and 31.6% of those suggested 'low price' as facts that has been improved in the native pork.

Prevalence of pork allergy in Korea

( Yong Se Cho ),( Jee Hee Son ),( Yun Sun Byun ),( Yoon Seok Yang ),( Bo Young Chung ),( Hye One Kim ),( Hee Jin Cho ),( Chun Wook Park ) 대한피부과학회 2015 대한피부과학회 학술발표대회집 Vol.67 No.2

Background: Pork is one of the most widely consumed meats in Korea. With increased consumption of pork, pork is known to one of the most common causes of foodallergy in Korea. But, there is paucity of data on the prevalence of pork allergy in Korea. Objectives: The purpose of this study was to estimate the prevalence of pork allergy in Korea. Methods: The dermatology outpatient department attendees were randomly screened and assessed for aself-reported history of pork allergy by use of face-to-face interviews and self-administered questionnaires. Blood samples were taken from the patients to measure serum pork-specific IgE. Based on history and laboratory results, patients were further examined by skin prick test (SPT) and open oral food challenge (OFC) tests. Results: A total of 500 participants answered the screening questionnaire. Among all participants, 9 (1.8%) participants claimed to have experienced previous adverse reactions to pork. Among 100 participants who underwentblood sampling, 3 (3%) participants had elevated serum specific IgE level to pork. However, among 9 participants with self-reported pork allergy, only one (0.2%) participant showed a positive reaction on the SPT and the open OFC test. Conclusion: In our study, although some participants claimed to have a history of adverse reaction related to pork intake, when allergy tests were conducted, few of them had positive results. We therefore conclude that the prevalence of pork allergy is very low in Korea.