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The objectives of this study were to elucidate the effect of different high-concentration levels of inert gases (Ar and N2) on heme-pigment solutions and on the color of the blood, meat, and small intestine of rabbits; and to figure out the proper concentration level of inert gas (Ar or N2) for the complete stunning of the rabbit. To observe the changing of color attributes, a research study was conducted in the abattoir of the National Institute of Animal Science (NIAS), RDA, Republic of Korea. This experiment had 2 parts, (i) A trial on heme-pigment solutions (hemoglobin and myoglobin solution) was conducted in a gas chamber with different high-concentration levels of carbon dioxide, argon, nitrogen, and normal air; and (ii) a rabbit experiment was conducted—stunning with different high-concentration levels of carbon dioxide, argon, nitrogen, and the Halal method (non-stunning). A small-size digital gas chamber was used for this experiment (size: width 850 mm × depth 1350 mm). Artificial hemoglobin (Hb) and myoglobin (Mb) solutions were created from “porcine hemoglobin lyophilized powder” and “equine skeletal muscle myoglobin lyophilized powder”, respectively. In the heme-pigment solutions trial, 10 treatments were used: (i) 80% carbon dioxide (T1), (ii) 85% carbon dioxide (T2), (iii) 90% carbon dioxide (T3), (iv) 80% argon (T4), (v) 85% argon (T5), (vi) 90% argon (T6), (vii) 80% nitogen (T7), (viii) 85% nitogen (T8), (ix) 90% nitogen (T9), and (x) normal air (T10). Heme-pigment solutions (both Hb and Mb) were exposed with each treatment for four separate durations of time (30 s, 1 min, 2 min, and 4 min); and every sample (Hb and Mb) was exposed during each duration of time for 10 times (n = 10). In the rabbit experiment, seven treatments were used (i) 85% carbon dioxide (T1), (ii) 90% carbon dioxide (T2), (iii) 85% argon (T3), (iv) 90% argon (T4), (v) 96% nitrogen (T5), (vi) 98% nitogen (T6), and (vii) the Halal method (non-stunning) (T7). Forty-two rabbits (mixed-breed) were collected from the nearest commercial farm and randomly selected for a treatment group (n = 6). The average body weight was 2.3 kg. For stunning, each individual rabbit was separately kept in a gas chamber, after which each specific gas was used to fulfill the desired level in the pit. After reaching the desired level of concentration, rabbits were stunned within a very short time. It was observed that the time required for stunning in the T1, T2, T3, T4, T5 and T6 treatment was 79–82, 68–73, 97–103, 88–91, 164–173, and 108–115 s, respectively. In the case of the Halal method (non-stunning), as per the rules of Islam, rabbits were slaughtered without stunning. After slaughtering, in all treatments, the blood, meat, and small intestine of each animal were collected carefully and kept in a cool room in which the temperature was −2 °C, and after 24 h, the color attributes—lightness (L*), redness (a*), and yellowness (b*)—were measured via a Chroma Meter. It was found that in both experiments (trial on heme-pigment solutions and rabbit stunning), the color values (L*, a* and b*) showed a significant difference (p < 0.05) among the treatment groups. The CO2-treated groups showed high redness (a*) and low lightness (L*) and yellowness (b*), which indicated a dark-red color, and N2-treated groups showed high lightness (L*) and yellowness (b*) and low redness (a*), which implied a bright-red color. The effect of the Ar was in between the CO2- and N2-treated groups. These phenomena were observed both in the heme-pigment solutions (Hb and Mb) and in the blood, meat, and small intestine of the rabbits. N2-stunned animals fulfill the fundamental desire of consumers to purchase bright red-colored fresh meat. Therefore, in view of color attributes, consumer satisfaction, and animal welfare, N2 gas can be thought of as a valuable alternative to stunning. Considering the time required for complete stunning and desirable color attributes, a 98% concentration of N2 is best for rabbit stunning. As such, it could be used as a better option for the gas stunning of animals.

Recently, many slaughterhouses have begun to introduce automation and quality evaluation sensing equipment to the slaughter processing line to overcome insufficient human resources, improve the efficiency of the slaughter process, and standardize meat quality. Various processing instruments and sensing technologies may be used depending on the livestock to be slaughtered, but a standardized process design for a smart slaughterhouse remains to be established. Slaughterhouses are becoming more industrialized, leveraging data collection and analysis to drive growth and increase production. Therefore, slaughterhouse automation is essential for meeting production demand, and an optimized design suitable for the size of each company is required to maximize economical equipment and systems. We introduce robot technology used in the slaughterhouse and detail the visceral laparotomy, carcass preprocessing, and deboning robot technology. In this study, we examine slaughterhouse automation equipment and technologies, focusing on optimizing the processing lines, the direction of application, and the hygiene of robot technique. We hope this review will provide insight into slaughterhouse automation for decision making in the slaughter industry.

The objective of present study was to investigate the feasibility of utilizing only high concentration of nitrogen gas in the stunning of pigs and its effects on the quality traits of the meat and small intestine.To conduct this experiment, three treatment groups were compared: (i) electric stunning (T1), (ii) CO2 (80%) gas stunning (T2), and (iii) N2 (98%) gas stunning (T3). A total of 21 standard pigs (Landrace × Yorkshire × Duroc; LYD) were collected from a commercial pig farm, randomly selecting seven pigs for each group (body weight of 104.5 to 120.6 kg). For stunning, each individual pig was separately kept in a gas chamber, after which each specific gas was used to fulfill the desired level in the pit. To obtain the desired level of concentration for each gas (N2 at 98% and CO2 at 80%), approximately 80 min and 35 min were required, respectively. It was observed that after reaching the desired level of concentration, pigs were stunned within a very short time (for CO2, 90 s and for N2, 120 s). For electric stunning, standard quality electric devices were used. After slaughtering, the meat and small intestine of each animal was collected separately and kept in a cool room where temperature was −2 °C. In the meat and small intestine, L* (Lightness) and b* (Yellowness) were high (p < 0.05) in the T1 and T3 groups. The T2 group showed high a* (Redness) (p < 0.05) values in both the meat and small intestine. A proximate composition of meat showed no significant differences except moisture. The water holding capacity (WHC), cooking loss (CL), and Warner-Bratzler shear force (WBSF) of meat were lowest in the T2 group, but not at a notable difference compared to T3. In the small intestine, L* (Lightness), a* (Redness), b* (Yellowness), and thickness significantly differed (p < 0.05) in each group, but WBSF showed no significance between the T2 and T3 groups. It is concluded that a high concentration of N2 gas (98%) may be considered in the stunning of pigs, and its effect on meat and small intestine is favorable.

The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustainable packaging solution offer significant potential to serve as a functional barrier between the food and environment ensuring food safety and quality. Whey protein is one of the most promising edible biopolymers in the food packaging industry that has recently gained much attention for its abundant nature, safety, and biodegradability and as an ecofriendly alternative of synthetic polymers. Whey protein isolate and whey protein concentrate are the two major forms of whey protein involved in the formation of edible films and coatings. An edible whey film is a dry, highly interacting polymer network with a three-dimensional gel-type structure. Films/coatings made from whey proteins are colorless, odorless, flexible, and transparent with outstanding mechanical and barrier properties compared with polysaccharide and other-protein polymers. They have high water vapor permeability, low tensile strength, and excellent oxygen permeability compared with other protein films. Whey protein-based films/coatings have been successfully demonstrated in certain foods as vehicles of active ingredients (antimicrobials, antioxidants, probiotics, etc.), without considerably altering the desired properties of packaging films that adds value for subsequent industrial applications. This review provides an overview of the recent advances on the formation and processing technologies of whey protein-based edible films/coatings, the incorporation of additives/active ingredients for improvement, their technological properties, and potential applications in food packaging.

Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thiobarbituric acid-reactive substances (TBARS), and microbial populations for 14 d. The chromaticities and pH values of pork loin wrapped in film containing procyanidins (0.1% and 0.3%) generally increased (p

Egg allergy has been shown to be the most common food allergy in children with atopic dermatitis. Allergic reactions to proteins derived from egg white (EW) are more common than those derived from egg yolk. Ovomucoid, ovalbumin, ovotransferrin, and lysozyme have been identified as major allergens in EW. This study was conducted to evaluate the effect of EW on immune modulation in an induced allergy mouse model. A total of 50 five-week-old BALB/c male mice were treated with trimellitic anhydride (TMA) for three weeks to induce allergy-like symptoms. The TMA-treated mice were rested for one week and then divided into five groups and fed 0, 10, 50, and 100 mg/d EW for four weeks. All EW consumption groups showed no significant increase or decrease in the populations of white blood cells; however, a significant increase in B-lymphocyte activity was observed in the fourth week. Furthermore, EW consumption did not influence serum immunoglobulin G and immunoglobulin E levels. Taken together, these data demonstrate that the consumption of EW by TMA-treated mice did not increase allergic parameters such as serum IgE level, but enhanced the lymphocyte activities against pathogens. Therefore, this study suggests that the consumption of EW promotes Th2 immune modulation, and EW could be an excellent candidate for maintaining health.

The microbial distribution of raw materials and beef jerky, and the effect of nisin on the growth of Bacillus cereus inoculated in beef jerky during storage, were studied. Five strains of pathogenic B. cereus were detected in beef jerky, and identified with 99.8% agreement using API CHB 50 kit. To evaluate the effect of nisin, beef jerky was inoculated with approximately 3 Log CFU/g of B. cereus mixed culture and nisin (100 IU/g and 500 IU/g). During the storage of beef jerky without nisin, the number of mesophilic bacteria and B. cereus increased unlikely for beef jerky with nisin. B. cereus started to grow after 3 d in 100 IU nisin/g treatment, and after 21 d in 500 IU nisin/g treatment. The results suggest that nisin could be an effective approach to extend the shelf-life, and improve the microbial safety of beef jerky, during storage.

Zolpidem is a commonly prescribed hypnotic used to treat insomnia. However, its potential for abuse and dependence has recently become controversial. Although over-the-counter (OTC) medications are widely used, their abuse potential has not received much research attention. We report a case of comorbid zolpidem and OTC compound analgesic abuse. OTC analgesics may serve as gateway drugs, and physicians must be cautious about this issue, especially when prescribing hypnotics or benzodiazepines.

We previously demonstrated that water-soluble egg yolk extract is not related to elevation of serum immunoglobulin E, which can initiate allergic reactions; however, it increases the level of high density lipoprotein (HDL)-cholesterol and the activity of B lymphocytes. In this study, egg white (EW) was fed to BALB/c mice to determine its influence on growth efficiency, immune modulation, and changes in serum lipid levels. A total of 50 five-wk-old BALB/c male mice were divided into 5 groups, 4 of which were fed 0, 10, 50, or 100 mg/d EW for 4 wk. Mice with an uptake of 10, 50 and 100 mg/d EW showed no significant changes in daily weight gain, feed efficiency rate, or populations of white blood cells. However, the activities of both B and T lymphocytes were significantly increased in all three EW groups at the final week of treatment. Interestingly, serum levels immunoglobulin E were not altered by EW consumption, but the IgG level was significantly increased in the 100 mg/d EW group. Serum lipid profile analyses showed no significant changes in total cholesterol, HDL, low density lipoprotein, or triglyceride levels by EW consumption. Taken together, these data demonstrate that consumption of EW promotes immune cell activities and the upregulation of serum IgG levels. However, we found no changes in serum lipid profiles and IgE levels. Therefore, our study suggests that consumption of EW might not be related to the risk of food allergy, but could be an excellent candidate for the maintenance of physiological homeostasis.

Animal Products Research and Developmental Division, National Institute of Science, Suwon 441-706, KoreaABSTRACT The current study was performed to investigate the effects of dietary supplementation of dried coffee meal (CM) on growth performance, intestinal and blood biochemical index, intestinal enzymes, and cecal microbial populations. A total of 162, 3-day-old male broiler chicks were randomly allocated into three dietary groups: control group (CON), basal diet added with 0.5% CM (CM I), and basal diet added with 1.0% CM (CM II). Dietary supplementation of CM did not change bird performance and the relative weight of intestinal mucosal tissues. The birds fed the diet supplemented with CM (0.5 and 1.0%) significantly decreased mucosal glucose concentration (P

Egg consumption has been limited to avoid cardiovascular diseases such as atherosclerosis and hyperlipidemia, because the yolk contains high levels of cholesterol. This study was conducted to evaluate the effect of the water-soluble component of egg-yolk on the growth efficiency, immune modulation, and changes in serum lipid levels in BALB/c mice. A total 5 wk old 120 BALB/c male mice were divided into 4 groups and were fed 0, 2, 10, and 20 mg/d water-soluble egg yolk extract (WSEYE) for 5 wk. Water-soluble egg yolk extract (WSEYE) uptake resulted in a significant reduction in daily weight gain and feed efficiency rate (FER). The mouse groups treated with 2 and 20 mg/d WSEYE showed a significant increase in populations of monocytes at the third wk and B-lymphocyte activity at the fifth wk. In addition, WSEYE uptake did not influence serum immunoglobulin E levels. In serum lipid-profile studies, treatment of WSEYE did not alter total cholesterol and low-density lipoprotein levels; however, blood triglyceride levels were significantly diminished in mice treated with 2 mg/d at the third wk (p

This study developed predictive models to evaluate the kinetic behaviors of Bacillus cereus and Staphylococcus aureus in milk during storage at various temperatures. B. cereus and S. aureus (3 Log CFU/mL) were inoculated into milk and stored at 10 o C, 15 o C, 20 o C, and 30 o C, as well as 5 o C, 15 o C, 25 o C, and 35 o C, respectively, while bacterial populations were enumerated. The growth data were fitted to the modified Gompertz model to estimate kinetic parameters, including the maximum specific growth rate (µmax; Log CFU/[mL·h]), lag phase duration (LPD; h), lower asymptote (N0; Log CFU/mL), and upper asymptote (Nmax; Log CFU/mL). To describe the kinetic behavior of B. cereus and S. aureus, the parameters were fitted to the square root model as a function of storage temperature. Finally, the developed models were validated with the observed data, and Bias (B) and Accuracy (A) factors were calculated. Cell counts of both bacteria increased with storage time. Primary modeling yielded the following parameters; µmax: 0.14-0.75 and 0.06-0.51 Log CFU/mL/h; LPD: 1.78-14.03 and 0.00-1.44 h, N0: 3.10-3.37 and 2.09-3.07 Log CFU/mL, and Nmax: 7.59-8.87 and 8.60-9.32 Log CFU/mL for B. cereus and S. aureus, respectively. Secondary modeling yielded a determination of coefficient (R 2 ) of 0.926–0.996. B factors were 1.20 and 0.94, and A factors were 1.16 and 1.08 for B. cereus and S. aureus, respectively. Thus, the mathematical models developed here should be useful in describing the kinetic behaviors of B. cereus and S. aureus in milk during storage.

This study was performed to examine the possibility of water extracts for several medicinal plants, such as Amomum tsaoko, Alpinia oxyphylla, and Citrus unshiu, as an active packaging ingredient for prevention of lipid oxidation. Chicken breast meats were packed with medicinal plant extracts incorporated carrageenan based films and their physico-chemical and microbial properties during storage at 5 o C were investigated. In chicken meat samples packed with A. tsao-ko (TF) or A. oxyphylla (OF) extract incorporated carrageenan based films, pH value, thiobarbituric acid reactive substances (TBARS), and the population of total microbes were significantly lower than those of the negative control (film of no extract was incorporated, CF) after 5 d of storage (p

This report outlines the development of a rapid, simple, and sensitive detection system for pathogenic bacteria using a capillary electrophoresis-based, single strand conformation polymorphism (CE-SSCP) combined with PCR. We demonstrate that this method, used with primers targeting the V4 region of the16S rRNA gene, is capable of the simultaneous detection of 10 microbes that could be associated with foodborne illness, caused by animal-derived foods: Salmonella enterica, Listeria monocytogenes, Escherichia coli O157:H7, Campylobacter jejuni, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Yersinia enterocolitica, Vibrio parahaemolyticus, and Enterobacter sakazakii. The traditional detection techniques are time-consuming and labor-intensive, due to the necessary task of separate cultivation of each target species. As such, the CE-SSCP-PCR method, that we have developed, has the potential to diagnose pathogens rapidly, unlike the traditional technique, in order to prevent foodborne illness in a much more efficient manner.

The objectives of this study were to apply the Baranyi model to predict the growth of natural microflora in liver sausage with added kimchi powder. Kimchi powder was added to the meat products at 0, 1, 2, and 3% levels. To determine and quantify the natural microflora in the meat products, total plate counts and counts of anaerobic bacteria and lactic acid bacteria were examined throughout the 28 d of storage. The obtained data were applied to the Baranyi growth model. The indices used for comparing predicted and observed data were B, A , root mean square error (RMSE), and R . Twelve predictive models were characterized by a high R and small RMSE. The Baranyi model was useful in predicting natural microflora levels in these meat products with added kimchi powder during storage.

This study was performed to measure the angiotensin I-converting enzyme (ACE) inhibitory activity of peptide extracts derived from the enzymatic proteolysis of Hanwoo Musculus longissimus (M. longissimus) during cold storage. Thermolysin (80 ppm, w/w) and protease type XIII (100 ppm, w/w) were injected separately or in combination for the enzymatic proteolysis of sarcoplasmic and myofibrillar proteins prior to storage at 5 C (T1) or at -1 C (T2) in a chilling room for 9 days. Beef injected with thermolysin (E2) and thermolysin+protease type XIII (E3) showed a significantly higher degree of hydrolysis at both storage temperatures (p

This study was conducted to evaluate the effect of whole egg supplementation on the blood lipid profiles and cholesterol levels of C57BL/6 mice. Sixty-six mice were divided into two groups: normal-diet supplemented and high-cholesterol diet supplemented. Lyophilized whole egg powder was mixed with the two diets at 2 and 10%: normal diet only, normal diet with 2 and 10% whole egg powder, high cholesterol diet only, high cholesterol diet with 2 and 10% whole egg powder. The mixed diets were fed for 5 wk and feeding condition (body weight change, feed intake, and feed efficiency ratio (FER)), blood lipid profiles (total cholesterol (TC), triglyceride (TG), high density lipoprotein-cholesterol (HDL-C), low density lipoprotein cholesterol, hepatic and fecal lipids (TG, TC)), and fecal bile acids were determined. No significant differences were found in body weight gain or FER after whole egg supplementation in both the normal and high-cholesterol diet fed groups. In the normal-diet fed mice, HDL-C increased significantly in the 2 and 10% whole-egg powder groups. In the highcholesterol diet fed mice, administering 10% egg powder increased the atherogenic index compared to the control. Furthermore, administration of whole egg powder increased fecal bile acids dose dependently (p

This study was performed to examine the possibility of water extracts of several digestive medicinal plants (DMPEs),such as Amomum tasoko, Alpinia oxyphylla, Citrus unshiu, and Myristica fragrans, as a natural antioxidant. Total phenolcontents of each extract were expressed as gallic acid equibalents (GAE) and those were significantly different among A.tasoko (39.87±5.77 mg GAE/g), A. oxyphylla (30.28±3.36 mg GAE/g), C. unshiu (28.13±5.01 mg GAE/g) and M. fragrans(6.36±0.30 mg GAE/g) (p

HACCP is a scientific and systematic program that identifies specific hazards and gives measurements in order to control them and ensure the safety of foods. Transportation of livestock and its products is one of the vulnerable sectors regarding food safety in Korea, as meats are transported by truck in the form of a carcass or packaged meat in a box. HACCP application and its acceleration of distribution, in particular transportation, are regarded as important to providing consumers with ultimately safe livestock products. To achieve this goal, practical tools for HACCP application should be developed. Supply chain management (SCM) is a holistic and strategic approach to demand, operations, procurement, and logistics process management. SCM has been beneficially applied to several industries, notably in vehicle manufacture and the retail trade. HACCP-based real-time visibility system using wireless application (WAP) of the livestock distribution is centralized management system that enables control of temperature and HACCP management in real-time for livestock transportation. Therefore, the application of HACCP to livestock distribution (transportation, storage, and sale) can be activated. Using this system, HACCP management can be made easier, and distribution of safe livestock products can be achieved.

Meat and meat products are a potential source of food-borne pathogens, including Staphylococcus aureus, Salmonella spp., Escherichia coli O157:H7, and Bacillus cereus. A sensitive and specific PCR assay for the detection of these pathogens in meat and meat products was developed in this study, as part of a broader effort to reduce the potential health hazards posed by these pathogens. Initially, PCR conditions were standardized with purified DNA. Under standard conditions, the detection level for PCR was as low as 10 pg of purified bacterial DNA. After overnight growth of bacteria in a broth medium, as few as 102 CFU of bacteria were detected by PCR assay. The primers employed in the PCR assay were found to be highly specific for individual organisms, and evidenced no cross-reactivity with heterologous organisms. Additionally, the multiplex PCR assays also amplified some target genes from the four pathogens, and multiplex amplification was obtained from as little as 10 pg of DNA, thus illustrating the excellent specificity and high sensitivity of the assay. In conclusion, this PCR-based technique provides a sensitive and specific method for the detection of S. aureus, Salmonella spp., E. coli O157:H7, and B. cereus in meat and meat products.

Considering the increasing trends of the consumption of livestock products in Korea, proper hygienic management and policies for ensuring their safety to protect public health and strengthen consumer confidence are demanded. It is particularly important to manage the livestock distribution processes to provide safe meat and meat products. This study was conducted to examine factors related to the hygiene management of livestock products and to check out the condition of hygienic management in meat markets. To accomplish this, 156 meat markets divided into HACCP-certified and non certified and evaluated for five factors, which received the following scores: facility and equipment management (1.00/2.0 points, 50.0%), storage and transport management (1.93/2.0 points, 96.5%), work place management (0.76/2.0 points, 38.0%), personal hygiene management (0.75/2.0 points, 37.5%), and inspection management (0.22/2.0 points, 11.0%). The results revealed that the scores of HACCP-certified meat markets were significantly higher than those of the non certified markets (p

The aim of this research was to estimate the effect of temperature and develop predictive models for the growth of totalviable cells (TVC) and Escherichia coli (EC) on chicken breast under aerobic and various temperature conditions. The pri-mary models were determined by Baranyi model. The secondary models for the specific growth rate (SGR) and lag time(LT), as a function of storage temperature, were developed by the polynomial model. The initial contamination level ofchicken breasts was around 4.3 Log CFU/g of TVC and 1.0 Log CFU/g of E. coli . During 216 h of storage, SGR of TVCshowed 0.05, 0.15, and 0.54 Log CFU/g/h at 5, 15, and 25 o C. Also, the growth tendency of EC was similar to those of TVC.As storage temperature increased, the values of SGR of microorganisms increased dramatically and the values of LTdecreased inversely. The predicted growth models with experimental data were evaluated by B f , A f , RMSE , and R 2 . Thesevalues indicated that these developed models were reliable to express the growth of TVC and EC on chicken breasts. Thetemperature changes of distribution and showcase in markets might affect the growth of microorganisms and spoilage ofchicken breast mainly.

HACCP is a scientific and systematic program that identifies specific hazards and gives measures for their control to ensure the safety of foods. Based on the Livestock Products Processing Act, the HACCP system is now being applied to Korean livestock products since December 1997, and Korea is accelerating its application from farm to table, including in farms, slaughterhouses, livestock product industries, retail markets, and transportation. The transport of livestock and its products is one of the vulnerable sectors in terms of food safety in Korea. Meats are transported in trucks in the form of carcasses or packaged meats in boxes. Carcasses may be exposed to microbiological, physical, and chemical hazards from the environment or through cross-contamination from other meats. Poor cleaning or maintenance of vehicles and tools may also raise the exposure of carcasses to microbiological or chemical hazards. HACCP application and its acceleration in distribution, particularly in transport, is regarded as critical to the provision to consumers of ultimately safe livestock products. To achieve this goal, steady efforts to develop practical tools for HACCP application should be carried out.

Predictive modeling was applied to study the growth of microorganisms related to spoilage in frankfurter sausage containing various levels of dietary fiber (0, 1, 2, and 3%) from rice bran and to estimate its shelf-life. Using the Baranyi model, total viable cells, anaerobic and psychrotrophic bacteria were measured during 35 days of cold storage (). The lag times (LT) demonstrated by control and treatment groups were 6.28, 623, 6.24, and 6.25 days, respectively. The growth rate of total viable cells in each group were 0.95, 0.91, 0.92, and 0.91 (Log CFU/g/day), respectively. The anaerobic and psychrotrophic bacteria had lower initial () and maximal bacterial counts () than total viable cells. Also, the anaerobic and psychrotrophic bacteria possessed lower growth rate and longer lag time than total viable cells. The estimated shelf-life of frankfurter containing rice bran fiber by the growth rate of total viable cells was 7.8, 7.9, 7.9, and 7.7 days, respectively. There were no significant differences in shelf-life as a function of fiber content. In other words, the addition of dietary fiber in sausage did not show the critically hazardous results in growth of microorganism. The 12 predictive models were then characterized by high , and small RMSE. Furthermore, and values showed a very close relationship between the predictive and observed data.

The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds at 1.92 Log CFU/g. Spore-forming bacteria and coliforms were not detected in raw beef samples. Spices and spiced meats showed similar trends in microbial counts, demonstrating minimal microbial contamination during these stages of preparation. The final beef jerky product exhibited counts of mesophillic bacteria at 1.15-1.66 Log CFU/g, psychrotrophic bacteria at 1.15-1.66 Log CFU/g, and anaerobic bacteria at 0.81-1.72 Log CFU/g. Spore-forming bacteria, yeast and molds, and coliforms were not detected in beef jerky. Significant differences from added ingredients occurred for instron textural profile analysis traits for hardness. In general, Korean beef jerky with humectant and tenderizer had lower hardness than control (without humectant and tenderizer). Also, the sample added with 0.01% protease from Streptomyces griseus had lower hardness than all samples. All samples had 0.7l to 0.72 water activities, and the color and pH were not shown in significant changes of all samples.

Lactococcus lactis NK34, isolated from jeotgal (Korean traditional fermented fish), produces bacteriocin against bovine mastitis pathogens such as Staphylococcus aureus 7, S. aureus 8, Staphylococcus chromogenes 10, S. chromogenes 19, Staphylococcus hominis 9, Streptococcus uberis E290, Enterococcus faecium E372, Streptococcus agalactiae ATCC 13813, Pseudonocardia autotrophia KCTC 9455, and Staphylococcus simulans 78. Lacticin NK34 was inactivated by protease XIV but not by protease IX, protease XIII, proteinase K, a-chymotrypsin, trypsin, and pepsin. Also, lacticin NK34 was stable over a pH range of 2 to 9 for 4 hr and withstood exposure to temperatures of 30-100℃ for 30 min. Lacticin NK34 showed bactericidal effects against S. simulans 78. This bacteriocin was purified using ammonium sulfate precipitation, ion exchange chromatography, ultrafiltration, and hydrophobic chromatography. Tricin-SDS-PAGE of purified bacteriocin gave the same molecular weight (3.5 kDa) as nisin. The gene encoding this bacteriocin was amplified by PCR using nisin gene-specific primers. It showed similar sequences to this nisin Z gene. These results indicate that lacticin NK34 is a nisin-like bacteriocin, and could be used as an antimicrobial alternative for livestock.

본 연구는 미강 식이섬유의 첨가 수준이 분쇄형 돈육육제품의 품질 특성에 미치는 영향을 규명하고자 실시하였다. 분쇄형 육제품의 단백질 함량은 대조구와 처리구간에 유의적인 차이가 없었으며, 수분함량은 미강 식이섬유 2% 처리구가 가장 높은 수치를 나타내었다. 회분함량은 미강 식이섬유를 첨가함에 따라 높아졌지만, 지방함량은 대조구가 유의적으로 가장 높았으며, 미강 식이섬유 첨가량이 증가함에 따라 감소하는 경향을 나타내었다. pH는 가열전과 가열후 모두 미강 식이섬유를 첨가한 처리구들이 높은 수치를 나타냈으며, 가열전 명도와 적색도는 대조구와 비교하여 처리구들이 높은 수치를 나타냈으나 황색도는 처리구들이 높은 수치를 나타내었다. 가열감량은 미강 식이섬유 첨가량이 증가할수록 낮은 수치를 나타내었으며, 직경감소율은 처리구들이 유의적으로 낮은 수치를 나타내었다. 보수력은 가열전과 가열후에서 대조구 보다 2% 처리구가 유의적으로 높은 수치를 나타내었다. 경도는 2% 처리구에서 가장 높은 수치를 나타내었다. 탄력성, 응집성, 겁성 및 씹음성은 대조구와 비교하여 2%와 3% 처리구에서 유의적으로 높게 나타났으며, 관능적 특성도 모든 항목에서 2% 처리구가 높은 점수를 받는 것으로 나타났다. 따라서, 돈육 분쇄형 육제품에 2-3%의 미강 식이섬유를 첨가하면 물성, 가열감량, 직경감소율 및 보수력과 관능적으로 가장 우수한 육제품을 제조할 수 있다.

본 연구는 미강 추출 식이섬유 혼합물을 첨가한 떡갈비의 미생물학적 안전성 확보와 유통기한 산출을 위하여 예측미생물학을 이용하였다. 이를 위해 미강 추출 식이섬유혼합물을 0, 1, 2, 3%의 비율로 첨가하였으며 냉장(4±1℃) 조건에서 15일간 저장하며 일반세균수, 혐기성균, 저온균, 내열성균, 대장균군의 미생물학적 변화를 관찰하였다. 일반세균수의 초기 균수(저장 0일)의 경우 3.23-3.85 log CFU/g을 나타내었으며 혐기성균, 저온균의 경우 비슷한 초기균수를 나타내었다. 일반세균수와 혐기성균의 경우 저장 3-5일차에서 균수의 급격한 증가를 나타내었다. 저장기간 동안 측정된 균수를 Baranyi function을 바탕으로 성장예측곡선과 생육 지표를 예측하였으며, 성장예측곡선의 적합성을 검증한 결과 일반세균수, 혐기성균, 저온균의 경우 처리구간 모두 0.923 이상의 높은 R2값을 나타내었으며 Bf, Af의 경우 역시 이상적인 값인 1에 가까운 값은 나타내었다. RSME 값 역시 모두 0.65 이하를 나타내어 실측치와 예측치 간의 높은 정확성을 나타내었다. Baranyi function 식 (1), (2)을 이용하여 계산된 균수가 5 log CFU/g이 되는 시점인 predicted shelf-life의 경우 control, T1, T2, T3의 경우 각각 2.5, 3.5, 3.5, 3.6일로 예측되었으며 안전계수(1/1.5)를 고려한 estimated shelf-life의 경우 1.7, 2.3, 2.3, 2.4일로 측정되었다. 미강 식이섬유 혼합물이 첨가된 처리구가 control 보다 약 0.6-0.7일 긴 유통기한을 가지는 것으로 측정되었고 식이섬유가 3% 함유된 떡갈비가 2.4일로 가장 긴 유통기한을 갖는 것으로 나타났다. 본 연구를 통해, 미강 추출 식이섬유 혼합물이 첨가된 떡갈비의 유통기한을 예측미생물학을 적용하여 측정할 수 있었으며, 식품산업에 있어서 이러한 예측미생물학은 식품의 제조·가공·판매 등을 결정할 때 미생물의 정량적 위험성을 판단하는 도구로서 사용될 수 있을 것으로 기대된다.

The objective of this study is to evaluate the microbial safety of raw pork used to produce Korean pork jerky. The raw pork samples harbored large populations of microorganisms. In particular, mesophilic bacteria were found to be most numerous in the samples. Spore-forming bacteria and coliforms were not detected below detection limit. Yeast and molds were detected at in the raw pork. Ten samples of raw pork were analyzed for the presence of pathogenic bacteria. Bacillus cereus was isolated from samples B and J and Staphylococcus aureus was isolated from sample B. The B. cereus isolates from raw pork samples were identified with 99.8% agreement and S. aureus isolate was identified with 97.8% agreement according to the API CHB 50 kit.

본 연구는 육포를 실온조건과 가속조건 하에서 저장하면서 육포의 양념, 포장조건과 환경조건에 따른 육포의 미생물균수의 변화와 이화학적 품질의 변화를 관찰하기 위하여 실시하였다. 육포 저장중의 일반세균수는 실온조건 저장과 가속조건 저장 모두에서 큰 변화가 없었고, 대장균군과 B. cereus는 전 저장기간 동안 검출되지 않았다. 저장기간 동안의 이화학적 특성은 점차 감소하는 경향을 나타내었다. 모든 육포에서의 관능검사는 저장기간이 길어짐에 따라 점차적으로 감소하는 경향을 보였으며, 가속조건에서 전체적인 기호도는 육포의 상품성이 없어지는 시점을 5라고 했을 경우 28일째에 5.54의 값을 나타내었다. 실온조건 저장의 경우 전체적인 기호도는 7.13으로 우수한 관능검사 성적을 나타내었다. 따라서 본 실험의 결과를 통해 새롭게 개발한 한국형 고추장 양념 돈육포는 미생물학적인 안전성이 우수하고, 이화학적 품질과 관능적 품질이 비교적 우수한 육포라고 판단하였다. 【The aim of this study was to evaluate the microbial safety and quality changes of Korean sliced pork jerky, and to investigate these properties over 90 days and 28 days of storage at room temperature $(25^{\circ}C)$ and elevated temperature $(35^{\circ}C)$ . Based on the microbial counts of pork jerky, mesophilic bacteria were detected at 2.50 log CFU/g at day 0. The mesophilic bacterial count did not change significantly for all samples, and coliform bacteria and Bacillus cereus were not detected in any samples during storage at either $25^{\circ}C\;or\;35^{\circ}C$ . The following physicochemical qualities were also investigated: TBA value, Aw, and pH. In the case of $25^{\circ}C$ storage, the Aw of Korean sliced pork jerky was 0.72 at day 0, and was reduced to 0.58 after 90 days of storage. The TBA value increased as the storage time increased, and was 0.52 after 90 days of storage. The pH of all samples did not change significantly. In the case of $35^{\circ}C$ storage, the TBA, Aw, and pH values were not significantly different from those obtained during $25^{\circ}C$ storage. In addition, the sensory properties of all samples were not significantly different between storage at the two temperatures. In conclusion, these results suggest Korean sliced pork jerky could be used to study the development of commercial pork jerky.】

본 연구는 한국형 슬라이스 육포를 실온조건과 가속조건 하에서 저장하면서 육포의 형태와 조미한 양념과 환경조건에 따른 육포의 미생물 균수의 변화와 이화학적 품질의 변화를 관찰하기 위하여 실시하였다. 육포 저장 중의 일반세균수는 실온조건 저장과 가속조건 저장 모두에서 큰 변화가 없었고, 대장균군과 B. cereus는 검출되지 않았다. 저장기간 동안의 이화학적 특성은 점차 감소하는 경향을 나타내었다. 관능검사의 결과 저장기간이 길어짐에 따라 점차적으로 감소하는 경향을 보였으며, 가속조건에서 종합적인 기호도는 육포의 상품성이 없어지는 시점을 5라고 했을 경우 28일째에 5.3의 값을 나타내었다. 실온조건저장의 경우 종합적인 기호도는 6.3정도로 우수한 관능검사 성적을 나타내었다. 따라서, 본 실험의 결과를 종합해 볼 때 새롭게 개발한 한국형 슬라이스 육포는 미생물적 안전성이 우수하고, 이화학적 품질과 관능적 품질이 우수하며, 장기간 저장할 수 있는 우수한 품질의 육포라고 판단된다. 【We evaluated the microbial safety and quality characteristics of Korean slice beef jerky, and investigated these properties over 28-day and 90-day storage periods at room temperature ( $25^{\circ}C$ ) and elevated temperature ( $35^{\circ}C$ ). After microbial counts of all samples, mesophilic bacteria were detected at 1.23 Log CFU/g at day 0. Counts of mesophilic bacteria did not change significantly in all samples, and coliforms and Bacillus cereus were not detected in all samples during storage at either $25^{\circ}C$ or $35^{\circ}C$ . TBA values, Aw, and pH were investigated. The Aw of korean slice beef jerky stored at room temperature was 0.71 at day 0, and was reduced to 0.61 after 90 days. The TBA value increased as storage time increased, and its TBA value was 0.48 after 90 days of storage. The pH of all samples did not change significantly. At $35^{\circ}C$ storage, TBA values, Aw, pH were not significantly different than those stored at $25^{\circ}C$ . Also, the sensory properties of all samples were not significantly different between two storage temperatures. In conclusion, these results suggest Koran slice beef jerky ould be used as basic study for development of the commercial beef jerky.】

Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substance (TBARS) values, and microbial populations were determined during storage at 4℃ for 14 d. The color of pork patties treated with procyanidin showed lower lightness and higher redness values than untreated controls, and procyanidin treatment reduced pH values significantly (p

Lactic acid bacteria were isolated from silage, which produce high level of hydrogen peroxide in cell culture supernatant. The 16S rDNA sequences of the isolate matched perfectly with that of Lactobacillus fermentum (99.9%), examined by a 16S rDNA gene sequence analysis and similarity search using the GenBank database, thus named L. fermentum CS12-1. L. fermentum CS12-1 showed resistance to low pH and bile acid. The production of hydrogen peroxide by L. fermentum CS12-1 was confirmed by catalase treatment and high-performance liquid chromatography. L. fermentum CS12-1 accumulated hydrogen peroxide in culture broth as cells grew, and the highest concentration of hydrogen peroxide reached 3.5 mM at the late stationary growth phase. The cell-free supernatant of L. fermentum CS12-1 both before and after neutralization inhibited the growth of enterotoxigenic Escherichia coli K88 that causes diarrhea in piglets. (Asian-Aust. J. Anim. Sci. 2005. Vol 18, No. 1 : 90-95)

Aflatoxin M1, ingested as aflatoxin B1 via contaminated feedstuff and later converted into, is a major problematic target for milk safety control among the aflatoxin class. Korean government has controlled level of AFM1 in milk at 500 ppt as maximum residue level (MRL), and more recently, government also publicized the proposal for more strict control on fungal toxins about infant and baby foods. In this study the levels of Aflatoxin M1 (AFM1) of 42 marketed milk samples were determined with Enzyme-Linked Immunosorbent Assay (ELISA) to evaluate the status on the contamination of Aflatoxin M1. The evaluated ELISA performances of limit of detection (LOD) and the half maximal inhibitory concentration (IC 50 ) were 5 pg/mL (ppt) and 49 ppt, respectively. In all 42 samples, AFM1 appeared above the 5 ppt, with the average of 21 ppt and the range of up to 90 ppt. Only 3 (7%) of samples showed the level of contamination above the EU MRL (50 ppt). Although there was incidence of higher level of contamination compared with previous reports, the result of this study requires more intensive study to control of AFM1 in milk and infant foods.

Using a newly constructed de novo assembly pipeline, finished genome level assembly had been conducted for the probiotic candidate strain E. faecalis KACC 91532 isolated from a stool samples of Korean neonates. Our gene prediction identified 3,061 genes in the assembled genome of the strain. Among these, nine genes were specific only for the E. faecalis KACC 91532, compared with all of the four known reference genomes (EF62, D32, V583, OG1RF). We identified genes related to phenotypic characters and detected E. faecalis KACC 91532-specific evolutionarily accelerated genes using dN/dS analysis. From these results, we found the potential risk of KACC 91532 as a useful probiotic strain and identified some candidate genetic variations that could affect the function of enzymes.

Lactobacillus salivarius is a well-known lactic acid bacterium to which increasing attention has been paid recently for use as probiotics for humans and animals. L. salivarius NIAS840 was first isolated from broiler chicken feces, displaying antimicrobial activities against multidrug-resistant Staphylococcus aureus and Salmonella enterica serovar Typhimurium. Here, we report the genome sequence of L. salivarius NIAS840 (2,046,557 bp) including a small plasmid and two megaplasmids.