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Manufacture and Evaluation of Low-Eat Meat Products(A review) (저지방 육제품의 제조 및 평가)

  • 진구복
    • Food Science of Animal Resources
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    • v.22 no.4
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    • pp.363-372
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    • 2002
  • Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.

Effect of Gamma Irradiation on Quality of Meats and Meat Products

  • Kim, Jae-Hyun;Kim, Jae-Hun;Lee, Ju-Woon;Byun, Myung-Woo
    • Food Science of Animal Resources
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    • v.24 no.4
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    • pp.373-385
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    • 2004
  • Irradiation offers an effective and simple means to extend shelf-life of meat and improve processing properties of meat products. Many researches have been conducted to evaluate the effects of irradiation on meats and meat products. There were some interesting reports such as increase of redness and tenderness of meat and decrease of carcinogenic N-nitrosamines and residual nitrite in cured meat products by irradiation. And, the safety of irradiated products have been also studied. Lipid oxidation and off-odor induced by irradiation can be minimized by appropriate controls of irradiation and storage condition such as addition of antioxidants or oxygen exclusion packaging. The objective of this paper is to introduce the effect of gamma irradiation on quality of meats and meat products reported from the previous researches.

Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products

  • Lee, Seung Yun;Lee, Da Young;Kim, On You;Kang, Hea Jin;Kim, Hyeong Sang;Hur, Sun Jin
    • Food Science of Animal Resources
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    • v.40 no.6
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    • pp.863-880
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    • 2020
  • Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8%. Extracts and powders were used in small amounts (ppm to grams) and large amounts (grams to >1%), respectively. Antioxidative materials used in meat products are mainly composed of phenolic compounds and flavonoids, which are able to inhibit lipid peroxidation of meat products, thereby preserving meat quality. However, the main ingredients used in processed meat products are the traditional additives, such as sodium erythorbate, sodium hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This difference could be attributed to changes in the sensory quality or characteristics of meat products using natural antioxidants. Therefore, novel research paradigms to develop meat products are needed, focusing on the multifunctional aspects of natural antioxidants.

Current status and prospect of Korea meat processing industry (국내 육가공 산업의 현황과 전망)

  • Kim, Hyeong Sang;Chin, Koo Bok
    • Food Science and Industry
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    • v.51 no.3
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    • pp.229-237
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    • 2018
  • The objective of this paper is to understand the history, current status, and future of Korea meat processing industry. The numbers of businesses, employees and distribution in the domestic meat processing industry have steadily increased year by year. The trends of the Korea meat processing market are being launched with customized products due to rapid changes in consumer's lifestyle. Futhermore, the misconceptions against meat products have been still going on these days. Thus, meat products are perceived as a representative food for fast food and junk food to consumers, and growth of meat processing industry was slow-down due to concerns that some additives contained in meat products, such as phosphate and nitrite may not be good for human health, as World Health Organization (WHO) reported a couple of years ago. Therefore, future meat processing industries should be developed safe, and high quality consumer-oriented products. Finally, it will be able to achieve the unlimited development of the Korea meat processing industry by monitoring rapidly changing consumer needs, improving awareness and producing high quality meat products.

Change of N-nitrosamine Contents in Meat and Meat Products by Cooking Condition (가열에 위한 식육 및 식육제품 중 니트로사민이 생성량 변화)

  • 김준환;신효선
    • Journal of Food Hygiene and Safety
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    • v.11 no.1
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    • pp.1-5
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    • 1996
  • This study is performed to identify the contents of nitrosamine in meat (beef, pork) and meat product (ham, bacon, sausage) by gas chromatograph-thermal energy analyzer. The author also determained the formation of nitrosamine in these products when they were cooked in frying pan at 21$0^{\circ}C$ for 4 minutes and microwave for 45 and 75 seconds. N-ni-trosodimethylamine (NDMA) analysis was impossible in the most products because of their impurieties. On the other hand, N-nitrosopyrrolidine (NPYR) of 0~9.4 ug/kg in meat and 0~15.6 ug/kg in meat products were detected, respectively. When meat and meat products were cooked, generally contents of NDMA and NPYR have a tendency to be increased a little. Meat and product being cooked in microwave rather than frying pan, contents of NDMA and NPYR were detected more. Especially, in sausage contained much flsh, contents of NDMA was detected more.

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Identification of Association between Supply of Pork and Production of Meat Products in Korea by Canonical Correlation Analysis

  • Kim, Tae Wan;Kim, Chul Wook;Noh, Chi Won;Kim, Sam Woong;Kim, Il-Suk
    • Food Science of Animal Resources
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    • v.38 no.4
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    • pp.794-805
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    • 2018
  • To identify correlation between fresh meat and processed meat products, we performed canonical correlation analysis (CCA) to predict the relationship between pork supply and meat product production in Korea. Results of CCA showed a canonical correlation of 0.8576 in the first canonical pair (p<0.01). The production of meat products showed the highest correlation with pork import but the lowest correlation with the production of domestic pork. Although Korean consumer preferred meat products produced by fresh domestic pork, inexpensively imported pork with high share in meat products was supplied in the market. Therefore, securing domestically produced raw meat is important for expanding consumption of domestic meat products. Results of this study suggest that meat processor and pig producer can achieve the $6^{th}$ industrialization by combining the production of raw pork materials, meat processing, and sales service.

A Survey on the Perception and Consumption of Processed Meat Products by Students in Seoul and Gangwon Province (서울과 강원지역 학생들의 육가공품에 대한 인식 및 섭취 조사)

  • Yong, Eun-Zu;Lee, Keun-Taik
    • Korean journal of food and cookery science
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    • v.25 no.5
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    • pp.557-563
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    • 2009
  • In this study the perception and consumption of processed meat products by students in food service schools was investigated. The total number of subjects in Seoul and Gangwon province used for this survey was 569. The most preferred processed meat product for students was the fried pork cutlet(17.7%), followed by bacon(11.4%), ham(7.9%) and sausage(7.6%). The main reasons for the consumption of these processed meat products were 'good taste'(52.5%), 'convenience in eating'(18.8%) and 'as the parent buy'(18.8%). The preference for the processed meat products had a relatively high perception value(4.0). However, the effect of consuming processed meat products on nutrition and health had a relatively low perception value(2.9). Reasons for distrusting the processed meat products were attributed to 'bad influence by media'(25.9%) and the 'unsanitary manufacture'(23.6%). In regards to the question about sodium nitrite, most of the students(56.2%) replied that they had 'never heard of it' or 'didn't know it well'. In conclusion, an improvement in public information would be a prerequisite for expanding wholesome use of processed meat products.

Use of natural ingredients in Japanese quail diet and their effect on carcass and meat quality - A review

  • Vargas-Sanchez, Rey David;Ibarra-Arias, Felix Joel;Torres-Martinez, Brisa del Mar;Sanchez-Escalante, Armida;Torrescano-Urrutia, Gaston Ramon
    • Asian-Australasian Journal of Animal Sciences
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    • v.32 no.11
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    • pp.1641-1656
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    • 2019
  • The present paper reviews the findings of different research studies on the effect of natural ingredients in the Japanese quail (Coturnix coturnix japonica) diet on carcass characteristics and meat quality. The results show a relationship between the type and concentration of ingredients used in diets and carcass characteristics and meat quality. The inclusion of medicinal herbs (thyme, black seed, and mint), plants (canola), seeds (chickpea), spices (cinnamon and coriander), worms (earthworms), bee products (propolis), phytochemicals (lycopene), and edible fungi (common mushrooms) in the diet improved carcass quality characteristics compared to the control diets (basal diets). The inclusion of medicinal herbs (spearmint and green tea), spices (cinnamon), vegetables (tomato), plants (verbena and canola), seeds (marijuana), and edible fungi (oyster mushrooms) improved meat quality. In conclusion, the use of ingredients of natural origin in the diet of Japanese quail improves carcass quality characteristics and meat quality.

Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review

  • Min, B.;Ahn, D.U.
    • Food Science and Biotechnology
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    • v.14 no.1
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    • pp.152-163
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    • 2005
  • Lipid peroxidation is a primary cause of quality deterioration in meat and meat products. Free radical chain reaction is the mechanism of lipid peroxidation and reactive oxygen species (ROS) such as hydroxyl radical and hydroperoxyl radical are the major initiators of the chain reaction. Lipid peroxyl radical and alkoxyl radical formed from the initial reactions are also capable of abstracting a hydrogen atom from lipid molecules to initiate the chain reaction and propagating the chain reaction. Much attention has been paid to the role of iron as a primary catalyst of lipid peroxidation. Especially, heme proteins such as myoglobin and hemoglobin and "free" iron have been regarded as major catalysts for initiation, and iron-oxygen complexes (ferryl and perferryl radical) are even considered as initiators of lipid peroxidation in meat and meat products. Yet, which iron type and how iron is involved in lipid peroxidation in meat are still debatable. This review is focused on the potential roles of ROS and iron as primary initiators and a major catalyst, respectively, on the development of lipid peroxidation in meat and meat products. Effects of various other factors such as meat species, muscle type, fat content, oxygen availability, cooking, storage temperature, the presence of salt that affect lipid peroxidation in meat and meat products are also discussed.

Use of Atmospheric Pressure Cold Plasma for Meat Industry

  • Lee, Juri;Lee, Cheol Woo;Yong, Hae In;Lee, Hyun Jung;Jo, Cheorun;Jung, Samooel
    • Food Science of Animal Resources
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    • v.37 no.4
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    • pp.477-485
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    • 2017
  • Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.