Manufacture of Spent Layer Chicken Meat Products by Natural Freeze-Drying during Winter

겨울철 자연 동결 건조에 의한 노계 육제품의 제조

  • Lee, Sung-Ki (Department of Animal Products and Food Science, Kangwon National University) ;
  • Kang, Sun-Moon (Department of Animal Products and Food Science, Kangwon National University) ;
  • Lee, Ik-Sun (Department of Animal Products and Food Science, Kangwon National University) ;
  • Seo, Dong-Kwan (Department of Animal Products and Food Science, Kangwon National University) ;
  • Kwon, Il-Kyung (Department of Animal Products and Food Science, Kangwon National University) ;
  • Pan, Jo-No (Faculty of Animal Science, Gadjah Mada University) ;
  • Kim, Hee-Ju (Meat Bank Co., Ltd.) ;
  • Ga, Cheon-Heung (Korea Food System, Inc.) ;
  • Pak, Jae-In (Department of Animal Products and Food Science, Kangwon National University)
  • 이성기 (강원대학교 동물식품응용과학과) ;
  • 강선문 (강원대학교 동물식품응용과학과) ;
  • 이익선 (강원대학교 동물식품응용과학과) ;
  • 서동관 (강원대학교 동물식품응용과학과) ;
  • 권일경 (강원대학교 동물식품응용과학과) ;
  • 판조노 (가자마다대학교 축산학과) ;
  • 김희주 ((주)미트뱅크) ;
  • 가천흥 ((주)한국푸드시스템) ;
  • 박재인 (강원대학교 동물식품응용과학과)
  • Received : 2009.12.08
  • Accepted : 2010.03.12
  • Published : 2010.04.30


The objective of this study was to manufacture spent layer chicken meat products by natural freeze-drying. The spent layers of chickens that were slaughtered at 80 wk were obtained from a local slaughter house and separated into two halves of carcasses. The samples were divided into the following groups: 1) control (non-curing), 2) curing, and 3) curing with 2% trehalose before drying. The cured meats were placed at $2^{\circ}C$ for 7 d and then transferred to a natural drying spot located in Injae City, Gangwondo, Korea. The experiment was conducted from January to March in 2008. The average temperature, RH, and wind speed were $-1.5^{\circ}C$, 63%, and 1.8 m/sec, respectively. The cured treatments showed higher pH, lower Aw and lower shear force value compared with the control. Based on the results of TBARS (2-thiobarbituric acid reactive substances) level and volatile basic nitrogen value, lipid oxidation and protein deterioration were inhibited in curing treatments during drying. Trehalose acted as a humectant because it maintained a lower water activity despite the relatively higher moisture content during drying. The polyunsaturated fatty acids content and sensory attributes were higher in cured treatments than in the control during drying. Most of the bacterial counts in the treated groups were lower by 2 Log CFU/g after 1 mon of drying, and Salmonella spp. and Listeria spp. were not found in any treatment. There was also no microbial safety problem associated with dried meat products. Based on the results of this experiment, dried meat products could be manufactured from precured spent layer chickens by natural freeze-drying during winter.


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