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Kafe 바로가기주관연구기관 | 경남과학기술대학교 GYEONGNAM NATIONAL UNIVERSITY OF SCIENCE AND TECHNOLOGY |
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보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 | 한국어 |
발행년월 | 2016-02 |
과제시작연도 | 2015 |
주관부처 | 농촌진흥청 Rural Development Administration(RDA) |
등록번호 | TRKO201600003299 |
과제고유번호 | 1395039948 |
사업명 | 농축산물부가가치향상 |
DB 구축일자 | 2016-06-25 |
DOI | https://doi.org/10.23000/TRKO201600003299 |
Ⅳ. 연구개발결과
1. 소제목 1 : 소규모 가공장용 고부가가치 수제 가열육제품 제조법 개발
○ 1년차 : 가열육제품(햄류) 58종 개발 및 제조 매뉴얼 작성
- 법적기준과 품질조건을 충족하면서 가격을 최소화 할 수 있는 배합비 작성(LCF, least cost formulation) 기술을 활용하여 육제품의 배합비, 제조공정도, 작업표준서, 제품의 단백질:지방:수분 비율, 일반성분 비율 및 원부재료비를 제시하였다.
- 햄 1, 일반 프레스햄 22, 지역 특산물(약쑥, 더덕, 감자, 찰옥수수, 꿩엿, 율무, 인
Ⅳ. 연구개발결과
1. 소제목 1 : 소규모 가공장용 고부가가치 수제 가열육제품 제조법 개발
○ 1년차 : 가열육제품(햄류) 58종 개발 및 제조 매뉴얼 작성
- 법적기준과 품질조건을 충족하면서 가격을 최소화 할 수 있는 배합비 작성(LCF, least cost formulation) 기술을 활용하여 육제품의 배합비, 제조공정도, 작업표준서, 제품의 단백질:지방:수분 비율, 일반성분 비율 및 원부재료비를 제시하였다.
- 햄 1, 일반 프레스햄 22, 지역 특산물(약쑥, 더덕, 감자, 찰옥수수, 꿩엿, 율무, 인삼)을 활용한 프레스햄 7, 일반 혼합프레스햄 22, 지역 특산물(깻잎, 녹차가루, 단호박, 유자, 잣, 고구마)을 활용한 혼합프레스햄 6종 개발 및 제조 매뉴얼 작성
○ 2년차 : 가열육제품(소시지류) 67종 개발 및 제조 매뉴얼 작성
- 유수분리가 발생하지 않는 소시지 제조를 위한 품질조건으로 단백질(P, protein):지방(F, fat):수분(M, moisture)의 적정 비율에 대한 실험결과 P:F:M의 적정 비율은 P:3P:4P+20, P:3.5P:4P+15, P:4P:4P+10으로 지방량이 늘수록 수분량을 줄여 주어야 한다.
- 고급 소시지 6, 일반 소시지 18, 혼합소시지 36, 부산물소시지 3, 건조소시지 4종 개발 및 제조 매뉴얼 작성
○ 3년차 : 가열육제품(특수제품류) 54종 개발 및 제조 매뉴얼 작성
- 베이컨 3, 갈비가공품 7, 족발 6, 편육 8, 순대 8, 식육추출가공품 6, 장조림 14, 수육 2종 개발 및 제조 매뉴얼 작성
2. 소제목 2 : 소규모 가공장용 고부가 수제 반조리 및 비가열 편의육제품 제조법 개발
○ 1년차 : 양념육 및 떡갈비류 50종 개발 및 제조 매뉴얼 작성
- 양념육류 35 및 떡갈비류 15종 개발 및 제조 매뉴얼 작성
- 비선호 부위인 우육의 우둔, 설도, 보섭 및 돈육의 앞다리, 뒷다리, 등심의 pH, 일 반성분(수분, 지방, 단백질 및 회분함량) 및 단백질용해성(총단백질, 근원섬유, 근장단백질 함량) 등 가공적성을 확인함
- 양념육 및 떡갈비류 50종 개발 완료 및 제조 매뉴얼 작성
- 전통장류인 간장, 된장, 고추장 및 야채와 과일을 이용하여 양념을 제조함
○ 2년차 : 돈가스, 햄버그패티, 스테이크류 및 스테이크소스 등 50종 개발 및 제조 매뉴얼 작성
- 돈가스류 22, 햄버그패티류 12, 스테이크류 10 및 소스류 6종 개발 및 제조 매뉴얼 작성
- 제품형태 및 특성을 고려하여 돈가스에 적합한 부위를 선별 및 혼합하여 제품을 개발함
: 돈육 4부위, 우육 2부위 및 돈육과 우육 혼합 제품
- 원료육의 입자 크기 및 형태를 고려하여 제조함
- 점착제, 증진제 및 보습제로 사용하는 식물추출 소재인 Gum류를 이용하여 제품 개발함
- 염장류인 고추장, 간장 및 야채와 과일을 이용하여 소스 및 드레싱을 제조함
○ 3년차 : 비가열육제품(특수제품류) 54종 제조법 개발 및 제조 매뉴얼 작성
- 육포류 28, 재구성육류 18, 침지육류 8종 제조법 개발 및 제조 매뉴얼 작성
- 제품에 적합한 부위별 근육특성 및 형태고려: 원료육 우육, 돈육 및 우육과 돈육의 혼합 비율을 고려
- 소금(Sodium chloride) 대체 기술로 천연장류를 활용한 육포 제조 및 고기 연화기작 탐색
- 지방 첨가비율 및 살코기와 지방을 재구성하여 가공 상강육 제조
- 침지제의 농도, pH, 침치시간 및 침지 방법 등을 고려하여 조건 탐색
3. 소제목 3 : 고부가가치 수제 육제품 유형별 포장 및 저장기술 개발
○ 1년차 : 가열 및 비가열 제품의 포장방법과 저장온도에 따른 유통기한 설정
- 등심햄: 4℃-진공=37일; 4℃-함기=28일; 10℃-진공=22일; 10℃-함기=20일
- 프레스햄: 4℃=37일; 10℃=37일
- 혼합프레스햄 유통기한: 4℃-진공=34일; 4℃-함기=34일; 10℃-진공=32일; 10℃-함기=32일
- 간장양념육 유통기한: 4℃-조절=17일; 10℃-조절=15일; 4℃-함기=11일; 10℃-함기=8일
- 마늘양념육 유통기한: 4℃-조절=13일; 4℃-함기=13일; 10℃-조절=12일; 10℃-함기=8일
- 너비아니 떡갈비: 4℃-진공=12일; 4℃-함기=12일; 10℃-진공=7일; 10℃-함기=7일
- 고추장 양념 떡갈비: 4℃-진공=10일; 4℃-함기=8일; 10℃-진공=5일; 10℃-함기=5일
○ 2년차 : 소시지류, 돈가스류 및 발효육제품의 포장방법 및 저장온도에 따른 유통기한 설정
- 소시지 반죽물: 4℃-진공=15일; 4℃-함기=11일; 4℃-플라스틱=10일;10℃-진공=8일; 10℃-함기=7일; 10℃-플라스틱=7일
- 소시지: 4℃-진공=52일; 4℃-함기=50일; 10℃-진공=45일; 10℃-함기=41일
- 등심돈가스: 4℃-진공=10일; 4℃-함기=9일; 10℃-진공=6일; 10℃-함기=5일
- 마늘 등심돈가스: 4℃-진공=9일; 4℃-함기=8일; 10℃-진공=5일; 10℃-함기=5일
- 발효햄: 낮은pH-진공=10일; 낮은pH-함기=9일; 높은pH-진공=6일; 높은pH-함기=5일
- 발효소시지: 고추장 1%-진공=63일; 된장 0.5%-진공=49일; 고추장 1%-함기=46일;된장 0.5%-함기=34일; CTL-진공=24일; CTL-함기=20일
○ 3년차 : 가열 및 비가열 특수제품류의 포장방법과 저장온도에 따른 유통기한 설정
- 베이컨: 4℃-진공=43일; 4℃-함기=27일; 10℃-진공=20일; 10℃-함기=16일
- 족발: 4℃-진공=15일; 4℃-함기=13일; 10℃-진공=12일; 10℃-함기=9일
- 된장양념 침지육: 4℃-진공=12일; 4℃-함기=12일; 10℃-진공=9일; 10℃-함기=8일
- 고추장양념 침지육: 4℃-진공=8일; 4℃-함기=7일; 10℃-진공=6일; 10℃-함기=5일
4. 소제목 4 : 소규모 가공장 및 판매장 위생관리 기술개발
○ 1년차 : 국내 식육판매업의 현황 및 위생 실태 조사
- 축산물위생관리법 식육판매업과 식품위생법 즉석판매제조․가공업의 시설기준 비교․조사
- 식육·가공품판매업의 시설기준 검토
- 식육판매업 영업자의 식육·가공품판매업으로의 업종변경 선호도 설문조사
- 현행 식육판매업소의 위생실태 파악
- 소규모 식육 가공품판매업의 가공장 및 판매장에서의 소요 장비 목록
- 미국, CODEX 등 해외 선진국의 Butcher Shop에 대한 법규 조사
○ 2년차 : 소규모 가공장 및 판매장의 시설·장비 위생관리 기준 개발
- 개인 위생관리기준 개발
- 가공장 및 판매장의 시설 위생관리기준 개발
- 가공장 및 판매장에서 사용되는 장비 위생관리기준 개발
- 소규모 식육·가공품판매업의 Sanitation Standard Operation Procedure(SSOP) 매뉴얼 개발
- 미국, CODEX 등 해외 선진국의 식육관련 위생관리기준 벤치마킹
○ 3년차 : 소규모 식육·가공품판매업의 HACCP 근거한 GHP 개발
- 제외국의 식육·가공품판매업소 위생관리지침 수집하여 국내 제도와의 비교·분석
- 영세한 소규모 식육·가공품판매업에 HACCP 도입 타당성 검토
- 영세한 식육·가공품판매업자가 실행 가능한 현실성 있는 위생관리지침(안) 개발
- 식육·가공품판매업 영업자 대상 교육·홍보 방안 제시
- 신규 개발된 위생관리지침(안)에 대하여 필요시 이해당사자들과의 공청회 개최
5. 소제목 5 : 한국형 중․단기 발효육제품 제조법 개발
○ 2년차 : 한국형 단기(1∼6개월) 발효육제품 제조법 개발
- 전통양념이 첨가된 한국형 발효소시지 제조법을 10종 개발하였다. 발효소시지 제조에 전통양념을 첨가할 경우 적정 첨가량은 된장 1∼1.5%, 고추장 1∼3%, 풋고추 2∼4%, 청양고추 2%이하, 마늘 2% 수준인 것으로 확인되었다. 전통양념 첨가는 발효소시지의 콜레스테롤 함량을 낮추는데 효과적이었다. 발효햄에는 된장 0.5%, 고추장 1%, 풋고추 1%, 청양고추 0.5%, 마늘 2% 수준이 적당하였다.
○ 3년차 : 한국형 중기(6∼12개월) 발효육제품 제조법 개발
- 앞다리 발효햄, 뼈 없는 뒷다리 발효생햄, 뒷다리 소분할 발효햄 4종, 함초를 이용한 저염소분할 발효햄 4종을 개발하였다. 앞다리 발효햄 적정 건조기간은 8-10개월이었다. 뼈 없는 뒷다리 발효햄은 8개월이었다. 소분할 발효햄 제조 시 소금 처리량의 50% 대신 함초 2%를 처리할 경우 나트륨 함량을 줄일 수 있었다.
Ⅱ. Subtitle 1 : Development of high value-added meat products for small scale processing business
1. Objectives and necessity of the research project
○ As the revitalization of meat and meat product selling business, this study aims to contribute to enhancing meat industry by development and d
Ⅱ. Subtitle 1 : Development of high value-added meat products for small scale processing business
1. Objectives and necessity of the research project
○ As the revitalization of meat and meat product selling business, this study aims to contribute to enhancing meat industry by development and distribution of easily available standard manuals for high value-added meat products manufacturing with non-prefered meat and by-product and hygienic manegement in small scale meat processing business.
2. Contents and scope of the research project
○ Title of 1st year research project : Development of over 50 kinds cooked meat products (Hams) and processing manuals
- Ham, Press ham, mixed press ham, etc. and processing manuals
○ Title of 2nd year research project : Development of over 50 kinds cooked meat products (Sausages) and processing manuals
- Sausage(Tongue sausage), mixed sausage, cooked semi-dry, dry sausages and processing manuals
○ Title of 3rd year research project :Development of over 50 kinds cooked meat products (Special products) and processing manuals
- Bacon, Rib products, Jokbal, Pyeonyuk, Sundae, Tang, Jangjorim and processing manuals
3. Results of the research project
○ First year : Development of 58 kinds cooked meat products (Hams) and processing manuals
- Meat products processing conditions such as raw material ratio, process chart, work standard sheet, chemical composition, ratio and raw material cost were suggested. While using the LCF (Least cost formulation) program and meeting the legal standard, quality terms and least cost.
- Development of ham 1, press hams 22, press hams with local specialty (Worm wood, Deodeok, potato, glutinous corn, pheasant taffy, adlay, ginseng) 7, mixed press hams 22, mixed press hams with local specialty (Perilla leaf, green tea, sweet pumpkin, citron, pine nut, sweet potato) 6 and processing manuals.
○ Second year : Development of 67 kinds cooked meat products (Sausages) and processing manuals
- Quality terms for retention of fat and moisture in sausages : (Protein: Fat: Moisture = P:3P:4P+20, P:3.5P:4P+15, P:4P:4P+10).
- Development of high quality sausages 6, normal sausages 18, mixed sausages 36, by-product sausages 3, dry sausages 4 and processing manual
○ Third year : Development of 54 kinds cooked meat products (Special products) and processing manuals
- Bacon 3, Rib products 7, Jokbal 6, Pyeonyuk 8, Sundae 8, Meat extract products 6, Jangjorim 14, Suyuk 2 and processing manuals
Ⅲ. Subtitle 2 : Development of half-cooking and non-cooked convenience processed meat manufacturing method for using small scale processing plant and handmade products
1. Objectives and necessity of the research project
○ Due to nature of our eating habit prefer and non-prefer consumption pattern to improvement. Meat product industry revitalize due to using non-prefer meat part to make meat product. The general distribution meat product problem (excessive use of synthetic additives, excessive use of salt, excessive use of fat) and these problems remind to necessity of healthy meat product.
2. Contents and scope of the research project
○ Title of 1st year research project : Development of 50 kinds of seasoning meat and ddukgalbi and manufacture manual establish.
- Study of processing quality about non-prefer meat parts.
- Development of 50 kinds of seasoning meat and ddukgalbi and manufacture manual establish.
- Implement analysis about product quality.
○ Title of 2nd year research project : Development of 50 kinds of cutlet, hamburger patty, steak-like product and steak sauce and manufacture manual establish.
- Development of 22 kinds of cutlet and manufacture manual establish.
- Development of 12 kinds of hamburger patty and manufacture manual establish.
- Development of 10 kinds of steak-like product and manufacture manual establish.
- Development of 6 kinds of sauce and manufacture manual establish.
- Implement analysis about product quality.
○ Title of 3rd year research project : Development of 50 kinds of non-heat treated meat product and manufacture manual establish.
- Development of 28 kinds of jerky and manufacture manual establish.
- Development of 18 kinds of restructure meat and manufacture manual establish.
- Development of 8 kinds of soaked meat and manufacture manual establish.
- Implement analysis about product quality.
3. Results of the research project
○ First year
- Non-prefer meat parts of beef (top round, bottom round, rump mround) and pork(shoulder, ham, loin) identified to general component and processing quality.
- Completed the development of 50 kinds of seasoning meat and ddukgalbi and manufacture manual establish.
- The soy sauce and soybean paste and red pepper paste and vegetable and fruit mix used sauce.
○ Second year
- The cutlet form and attribute consider and suitable meat parts selection mixed manufacture. : Pork four parts and beef two parts and mix product of the two raw meat.
- Size and form of particle of raw meat manufacture.
- Used the plant extraction material to development of product. : Gums is used with humectant, enhancer and adhesives.
- The soy sauce and red pepper paste and vegetable and fruit mix used sauce.
○ Third year
- The product to consideration of suitable muscle characteristic and form. : Pork, beef and mix ratio consideration.
- Salt replacement technology utilize jerky manufacture and investigation of meat tenderness machanism.
- Fat and lean meat restructure by marbled meat manufacture.
- Concentration, pH, time and method of soaking water investigation by condition.
Ⅳ. Subtitle 3 : Development of packaging and storage technologies for different types of high value added handmade meat products
1. Objectives and necessity of the research project
○ Ministry of agriculture, food and rural affairs and Korean food and drug administration started “Meat and processed meat sales business” and expected to be made a lot of switch from meat sales alone to meat product instant manufacturing industry.
○ Accordingly to the demand for consumer, instant deli-type meat products, which are supposed to be hygienic and safe are needed for meat consumers.
○ At this point in the enforcement of “Instant meat and processed meat sales business” which allowed to manufacture meat products in the livestock shop, sales industries or distributors need to understand and prepare the new marketing structure.
○ Especially improving the quality of meat products as well as the extension of the distribution system could contribute to the development of fresh and safe processed meat, excluding the addition of unnecessary or synthetic additives in the long-term storage. This would be a good chance to increase consumption activation of meat products by purchasing instant meat products from close livestock store.
○ Although many studies have been made for development and packaging of processed meat products in big supermarkets, studies on the synthetic preservatives to long-term storage, fresh, and hygienic that could be consumed in a short term are required.
○ In this cooperative study, according to the characteristics of the meat products namely packaging methods (air, vacuum and modified atmosphere packaging) and storage temperatures (4 vs 10℃), the shelf-life standards for microbiological and chemical deterioration will be established
○ Therefore, it is necessary to ensure the shelf-life according to the packaging method or the storage conditions of the non-heated or heated meat products produced by the enforcement “Meat and processed instant meat sales business”
2. Contents and scope of the research project
○ Title of 1st year research project : Establishment of shelf-life of hams and seasoned meats as affected by different packaging types
- Establishment of shelf-life of heated meat products as affected by different packaging types and storage temperatures
. Product: Loin ham, pressed ham, mixed-pressed ham
. Experiment method: Establishment the shelf-life by measuring the physico-chemical and microbial analyses as affected by each packaging method (air and vacuum) and storage temperature (4℃ and 10℃) during storage
- Establishment of shelf-life of non-heated meat products as affected by different packaging types and storage temperatures
. Product: Seasoned meat and tteokgalbi
. Experiment method: Establishment of shelf-life of unheated meat products according to the physico-chemical and microbial analyses as affected by different packaging methods (two types) and storage temperatures (two degrees) during storage
○ Title of 2nd year research project : Establishment of shelf-life of sausages and pork cutlets as affected by different packaging types
- Establishment of shelf-life of sausages as affected by different packaging types and storage temperatures
. Experiment method: After manufacturing of sausage and sausage batter, set the shelf-life of these products by analyzing the physico-chemical and microbial analyses of respective packaging method and storage temperature during the storage time
- Establishment of shelf-life of pork cutlets as affected by different packaging types and storage temperatures
. Establishment of the shelf-life of pork cutlets during the cold and frozen storage for periodic analysis of the physico-chemical and microbiological properties of each packaging method (two types) and storage temperature (two degrees)
. Refrigerated garlic loin cutlet
- Establishment : shelf-life of fermented meat products as affected by different pH and packaging types
. Establishment of shelf-life of the fermented ham by analyzing the physico-chemical and microbial analyses according to the pH values and fermented sausage with traditional sauce as affected by different packaging methods
○ Title of 3rd year research project : Establishment of shelf-life of heated and non-heated special products as affected by different packaging types
- Establishment of shelf-life of heated special products as affected by different packaging types and storage temperatures
. Product: Bacon and pork feet
. Experiment method: Set the shelf-life of bacon and pork feet as affected by different packaging method (air and vacuum packaging) and storage temperatures (4℃ and 10℃).
- Establishment of shelf-life of non-heated special products as affected by different packaging types and storage temperatures
. Product: Marinated meat with soybean paste or red pepper paste
. After manufacturing of two marinated meat with the traditional seasoning, set the shelf-life of non-heated special products as affected by different packaging method (air and vacuum packaging) and storage temperatures (4℃ and 10℃).
3. Results of the research project
○ First year : Establishment of shelf-life of sausages and pork cutlets as affected by different packaging types
- Loin ham: 4℃-vac=37d; 4℃-air=28d; 10℃-vac=22d; 10℃-air=20d
- Pressed ham: 4℃=37d; 10℃=37d
- Mixed-pressed ham: 4℃-vac=34d; 4℃-air=34d; 10℃-vac=32d; 10℃-air=32d
- Seasoned meat with soy sauce: 4℃-map=17d; 10℃-map=15d; 4℃-air=11d; 10℃-air=8d
- Seasoned meat with garlic: 4℃-map=13d; 4℃-air=13d; 10℃-map=12d; 10℃-air=8d
- Neobiahni Tteokgalbi: 4℃-vac=12d; 4℃-air=12d; 10℃-vac=7d; 10℃-air=7d
- Red pepper paste Tteokgalbi: 4℃-vac=10d; 4℃-air=8d; 10℃-vac=5d; 10℃-air=5d *vac=vacuum; air =air package
○ Second year : Establishment of shelf-life of hams and seasoned meats as affected by different packaging types
- Sausage batter: 4℃-vac=15d; 4℃-air=11d; 4℃-plastic=10d;10℃-vac=8d; 10℃-air=7d; 10℃-plastic=7d
- Sausage: 4℃-vac=52d; 4℃-air=50d; 10℃-vac=45d; 10℃-air=41d
- Loin cutlet: 4℃-vac=10d; 4℃-air=9d; 10℃-vac=6d; 10℃-air=5d
- Garlic loin cutlet: 4℃-vac=9d; 4℃-air=8d; 10℃-vac=5d; 10℃-air=5d
- Fermented ham: low pH-vac=10d; low pH-air=9d; high pH-vac=6d; high pH-air=5d
- Fermented sausage: red pepper paste 1%-vac=63d; soybean paste 0.5%-vac=49d; red pepper paste 1%-air=46d; soybean paste 0.5%-air=34d; CTL-vac=24d; CTL-air=20d
○ Third year : Establishment of shelf-life of heated and non-heated special products as affected by different packaging types
- Bacon: 4℃-vac=43d; 4℃-air=27d; 10℃-vac=20d; 10℃-air=16d
- Pork feet: 4℃-vac=15d; 4℃-air=13d; 10℃-vac=12d; 10℃-air=9d
- Marinated meat with soybean paste: 4℃-vac=12d; 4℃-air=12d; 10℃-vac=9d; 10℃-air=8d
- Marinated meat with red pepper paste: 4℃-vac=8d; 4℃-air=7d; 10℃-vac=6d; 10℃-air=5d
V. Subtitle 4 : Development of sanitary management technique for small-scale meat processing plant and sales shop.
1. Objectives and necessity of the research project
○ The number of meat sales shop in Korea is approximately 53,100 shops. Except department stores, super markets and Coop shops, almost 48,000 shops (90% of total numbers) are small private business.
○ According to Notification of Ministry of Agriculture, Food, and Rural Affairs (No. 2012-573 and 574, Nov. 28, 2012), the name of “Meat sales business” has been changed to “Meat and processed meat sales business” which allowed to produce processed meat in butcher shop.
○ However, consumers are worried about sanitation issues of processed meat products manufactured by small-scale Meat and processed meat sales business. This negative concerning may result in decline of processed meat consumption because consumers are aware of outbreak of food poisoning by processed meat intake seriously.
○ The application of HACCP (Hazard Analysis and Critical Control Point) to small-scale meat processing plant is impractical. Instead of application of HACCP, it is the most desirable for small-scale meat plant to apply the HACCP-based GHP (Good Hygienic Practice) in terms of practical and economical aspects.
○ Production of safe meat products at small-scale meat plants may recover consumers’ trust. It may be necessary for activation of small-scale meat and processed meat sales business to develop of new pork products and sanitation management technique such as HACCP-based GHP. Consequently it may solve unbalance of supply and demand of pork industry and contribute enhancement of public health in Korea.
2. Contents and scope of the research project
○ Title of 1st year research project : Current status of meat sales business and survey of actual condition on sanitation
- Investigation of related laws and regulations, statistics, and current status on the meat sales business
- Review standards on facilities of meat and processed meat sales business
- Preference survey on the change of business category from meat sales business to meat and processed meat sales business
- Investigation of actual condition on sanitation in meat selling shop
- List of utensils and equipments used in small-scale meat process plant and meat selling shop
- Benchmark of regulations of developed foreign countries and CODEX
○ Title of 2nd year research project : Development of Sanitation Standard operation Procedure for small-scale meat process plant and meat selling shop
- Development of sanitation manual for facility
- Development of sanitation manual for utensils and equipments
- Development of Sanitation Standard operation Procedure (SSOP) for small-scale meat process plant and meat selling shop
- Benchmark of sanitation manuals on meat of developed foreign countries and CODEX
○ Title of 3rd year research project : Development of HACCP-based GHP for small-scale meat process plant and meat selling shop
- Comparison and analysis of sanitation manuals of Korean and developed countries
- Review adequacy of adoption of HACCP system in small-scale meat and processed meat sales business
- Development of practical Sanitation Standard operation Procedure (SSOP) for small-scale meat process plant and meat selling shop
- Suggestion of education and public relations program for the managers of meat and processed meat sales business
- Holding a public hearing on the newly developed draft SSOP for the stakeholders if necessary
3. Results of the research project
○ First year
- Most of butcher shop in Korea were small scale and hygienic conditions of them were very poor. Therefore it is definitely necessary to adopt HACCP- based SSOP in the small-scale meat sales shops.
- Comparison table was prepared for facility standards of Livestock sanitation management law and Food Sanitation Law
- As result of preference survey on the change of business category from meat sales business to meat and processed meat sales business, 80.5% of business managers did not want to change.
- Nine utentils and equipments were listed as minimum requirement in small- scale meat sales shops, which are grinder, freezer & cooler, knifes, slicer etc.
- Guidelines for the safe retailing of meat and meat products, “Food Premises and Equipment” in Australia New Zealand Food Standards Code are benchmarked and translated.
○ Second year
- Developed sanitation standards for facility, utensils and equipments, personal
- Developed Sanitation Standard Operation Procedure(SSOP) manual for small- scale meat process plant and meat selling shop in Korea
- Developed draft leaflet on sanitation management manual in small-scale meat process plant and meat selling shop for public relations
- Title 9-Code of Federal Regulation (CFR) of U.S. is benchmarked and translated.
○ Third year
- Compared and analyzed Korean system and foreign countries such as England and Australia
- The adoption of HACCP system in small-scale meat and processed meat sales business was concluded as an inappropriate in Korea after reviewing the adequacy
- Developed practical GHP for small-scale meat and processed meat sales business
Ⅵ. Subtitle 5 : Development of Korean style fermented meat products
1. Results of the research project
○ This research project has developed 20 kinds of fermented meat products manufacturing formulations with processing time of less than 12 months in order to promote the consumption of low-fat pork parts.
○ Second year
- Firstly, for the products with processing time approximately from 1-6 months; 10 different kinds of formulations were developed for production of fermented sausage with the added traditional spices. The fermented sausages were added with the traditional spices such as 1-1.5% doenjang, 1-3% gochu-jang, 2-4% hot pepper, 2% medium-hot pepper and 2% ground garlic. The addition of traditional spices significantly reduced the cholesterol content in the products. The levels of doenjang (0.5%), gochu-jang (1%), hot pepper (1%), medium-hot pepper (0.5%) and ground garlic (2%) could be considered the most suitable for production of high quality products.
○ Third year
- Secondly, for the products with processing time of about 6-12 months; fermented forelegs, fermented boneless hams, and 4 different fermented ham cuts with lowered sodium content made by replacing with glasswort powder were developed. The drying period of about 8-10 months was the most suitable for the fermented forelegs, while the period of 8 months was suitable for the fermented boneless ham products. The replacement of 50% NaCl by 2% glasswort powder resulted in a significant reduction of sodium content in all fermented pork cut products.
Ⅵ. Plans for practical use of the research results
○ Small meat retailers suitable meat products manufacturing technology establish.
○ Korean style meat products manufacturing technology establish.
○ Promotion to active of meat product industry.
○ Improvement of growing business changes pessimistic awareness of consumer and promotion of consumption of meat products for consumers
- By changing negative perception of the consumer and establish the shelf-life of the meat products by developing of handmade meat products without synthetic preservatives, resulting in changing marketing structure
○ Application to the basic data of Korean value-added handmade meat products
- Suggestion of meat processing technology and establishing the shelf-life of meat products through presentation of domestic and international conferences
- Providing basic information of each meat products as affected by expanded manufacturing and processing industries of livestock production
○ Publish research article and the patent of this research results
○ Contribution for healthy food life by educating SSOP to small business managers planning to change of business category from meat sales business to meat and processed meat sales business
- Economical effects by selling high quality of processed meat products
- Increase job opportunity for meat processing man power by creating new meat and processed meat sales business
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