한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)
- 제2권1호
- /
- Pages.55-59
- /
- 1973
- /
- 1226-3311(pISSN)
- /
- 2288-5978(eISSN)
가금육(家禽肉)의 가공적성(加工適性)에 관(關)한 연구(硏究) -1. 계육(鷄肉)의 보수력(保水力)-
Studies on the Processing Characteristics of Poultry Meat -1. Water Holding Capacity of Chicken Muscle-
초록
닭고기의 가공특성(加工特性)을 알고, 가공방법(加工方法)을 개선(改善)하기 위하여 폐계와 육계(肉鷄)를 각(各) 20수(首)씩을 5군(群)으로 나누어(whole carcass, skinned carcass, debonned carcass, thigh muscle, breast muscle) 마쇄하여 실험(實驗)하였다. 그 결과를 요약(要約)하면 다음과 같다. 1. 폐계와 육계(肉鷄)의 도체률(屠體率)은 각(各)
This experiment was carried out to improve on the simple and conventional processing method by studying the characteristics of poultry meat. For the experiment, 20 hens culled and 20 broilers were slaughtered and divided into the following five groups; whole carcass, skinned carcass, debonned carcass, thigh muscle and breast muscle. Each group was ground by the super grinding machine. The results tobtained are summarized as follows; (1) The percentage of the ready-to-cook of cull hens and broilers was
키워드