• Korean Journal of Poultry Science
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• v.41 no.1
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• pp.61-68
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• 2014

This study were investigated the effects of dietary supplementation of yacon by-products and mugwort powder on performance, carcass characteristics, pH, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force and meat color of broiler thigh meat. Broiler chicks were fed diets for five weeks containing 0% yacon by-products and mugwort powder (Control), 0.5% yacon by-products powder (T1), 1.0% yacon by-products powder (T2), 0.5% mugwort powder (T3), and 1.0% mugwort powder (T4). There were no significant difference in performance among treatments, but mortality was decreased in diets by the supplementation of yacon by-products and mugwort powder than that of control. The total cholesterol, LDL-cholesterol and triglyceride of control were higher than treatment groups and HDL-cholesterol of control was lower than treatment. The TBARS was significantly decreased by the supplementation of yacon by-products and mugwort powder compared to the control (P<0.05), especially, mugwort powder treatment group was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC and shear force were not significantly different. CIE $L^*$ and $a^*$ value of treatment groups showed significantly higher value compared to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In conclusion, a supplementation of yacon by-products and mugwort powder were effective in decreasing TBARS, total cholesterol and LDL-cholesterol and increasing HDL-cholesterol concentration. Mugwort powder supplementation was most effective.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.292-299
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• 2001

Chicken surimi from mechanically deboned chicken meat was prepared with 0.2% oleoresin spices such as rosemary, thyme, sage, mace, marjoram, and bay. Samples were stored at -18$\^{C}$ for 14 weeks to observe quality change including lipid oxidation, color and textural properties. The pH of surimi decreased from pH 7.44∼7.58 stored at 1 day to pH 7.03∼7.13 stored at 14 weeks. The control surimi showed higher level of pH during storage periods. Color stabiilty of surimi decreased during frozen storage both in control and oleoresin added surimi. Control surimi comparatively maintained higher color stability during frozen storage because of higher L* and a* values, and lower b*. On the contrary, the marjoram addition significantly decreased L* and a* value, and increased b* value compared with other oleoresins. Therefore, the color of surimi seems to be affected original color of oleoresin spice itself. Gel strength showed loser level in oleoresin added surimi than control surimi. Oleoresin spices inhibited lipid oxidation significantly because less thiobarbituric acid-reactive substance(TBARS) were accumulated in oleoresin added surimi than control surimi. Sage was the most effective in minimizing lipid oxidation in frozen surimi as TBARS of sage added surimi stored for 14 weeks maintained only 42% compared with that of control. In conclusion, the 6 kinds of oleoresin in this experiment retarded oxidative rancidity in chicken surimi but there was no beneficial effect on the surface color and gel strength.

• Journal of Animal Science and Technology
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• v.51 no.4
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• pp.315-320
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• 2009

This experiment was conducted to investigate the effects of dietary supplementation of fermented apple pomace (FAP) and cinnamon on performance, blood profile and meat quality in broiler chickens. A total of six hundred, day old male broiler chicks (Cobb) were randomly divided into 5 groups with 4 replicates of 30 birds each. The treatment groups were; negative control (antibiotic-free diet), positive control (basal diet with 0.05% antibiotics and 0.03% anticoccidials), FAP 1.0%, cinnamon 0.1% and FAP 1.0% + cinnamon 1.0%. The body weight of the broilers fed the diets containing FAP 1.0% was higher than the other treatments during overall period. No synergistic effect in growth performance (weight gain and feed conversion rate) was found when FAP with cinnamon were fed to broilers. No significant differences were observed on the concentration of serum blood chemical. the TBARS was lower in the chickens fed 1.0% FAP diet compared to those of negative group and positive group. These results suggest the possibility that fermented of apple pomace could be used as an alternative to antibiotic growth promoters to improve the performance and meat quality of broiler chickens.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.431-440
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• 2006

This study was carried out to compare of yield, physico-chemical and sensory characteristics for chicken surimi manufactured by alkaline (pH 11) adjustment with different raw materials. Four experimental groups were surimi with chicken breast (T1) and chicken leg (T2) by spent hen, SF-MDCM (T3) and JY-MDCM (T4). Yield was higher in order of T1>T2>T3>T4 (p<0.05). The yield, physico-chemical and sensory characteristics of T1 were significantly higher than those of other treatments. Especially, $L^*$ and W value, shear force, textural properties, folding test, breaking force, gel strength, breaking $force{\times}deformation$, flavor, color and overall acceptability were higher in T1 but ar value, cooking loss, collagen and myoglobin content of T1 were lower than those of other treatments (p<0.05). Deformation, aroma, juiciness, tenderness were higher but met-myoglobin and yield of T4 were lower than those of T2 and T3 (p<0.05). Crude fat cooking loss and met-myoglobin content were higher in T2 but $b^*$ value, brittleness, hardness, gumminess, chewiness, folding test, breaking $force{\times}deformation$ and aroma of T2 were lower than those of other treatments (p<0.05). pH, collagen and moisture content and br value were higher but crude protein, folding test, $L^*$ and W value, cohesiveness, tenderness of T3 were lower than those of other treatmene (p<0.05). Correlation coefficients (r>0.8) between folding test and other items was positive in crude protein $L^*$ value, shear force and cohesiveness but negative in moisture content (p<0.05).

• Proceedings of the Korean DIstribution Association Conference
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• 2001.11b
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• pp.145-163
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• 2001

최근 인터넷 상거래가 급속히 확산되면서 기업의 경쟁이 실물세계와 가상세계에서 발생하는 현상이 전개되고 있다. 즉, 유통경로의 측면에서 볼 때 기존의 물리적 세계에 존재하는 전통적인(오프라인) 유통경로와 사이버공간에 존재하는 가상(온라인) 유통경로가 서로 경쟁하는 형국이 벌어지고 있는 것이다. 유통경로간 경쟁의 중심부에는 고객이 자리잡고 있다. 어떤 경로든 소비자의 욕구를 정확히 파악하고, 이들에게 최상의 유통서비스를 제공하는 경로는 생존·번영할 수 있을 것이다. 사실 현재 진행되고 있는 논의들과 현상들을 볼 때, 어느 한 유통경로가 다른 유통경로를 완전히 대체하는 제로섬 게임의 양상은 나타나고 있지 않다. 즉, 상당기간 두 유통경로는 상호 병존할 것으로 보인다. 본 연구는 이러한 점에 초점을 맞추어 이들 두 경로가 자신들만의 차별화된 경쟁우위를 가지고 생존할 수 있는 마케팅전략을 구상하기 위해 시도되었다. 이러한 전략을 제시하기 위해서는 우선 이들 두 경로상에서 소비자의 구매(쇼핑)행동은 어떻게 다른가에 대한 비교연구가 선행되어야 할 것이다. 본 연구는 온라인 유통경로와 오프라인 유통경로에서 소비자 구매행동의 차이를 비교분석 하는데 그 목적을 두고 있다. 특히 제품유형별로 온라인과 오프라인에서 구매속성중요도가 어떻게 달라지는가를 확인. 검증해 보기 위해 시도되었다. 캐주얼의류, 여행상품, 음악CD를 가지고 인터넷 사용자 500명을 대상으로 온라인조사를 실시한 결과, 온라인과 오프라인에서 구매속성 중요도에는 유의한 차이가 나타났다. 이 결과를 토대로 오프라인 매장과 온라인 매장이 어떻게 차별화해야 하는가에 대한 시사점을 제시하였다.통계적인 차이가 있었다(P<0.05). 계육내 CLAisomer는 1, 2, 3% 급여구에서 각각 12.23, 18.74, 25.67 mg/g으로 처리구간에 현저한 차이를 보였다(P<0.05). 본 연구의 결과 CLA의 급여는 SBO와 CT에 비하여 증체량을 개선하고 혈중HDL을 높여주는 경향을 보였지만 ND항체가는 개선되지 못하였다.으며, 그 효과는 농도에 의존적이었다, 고콜레스테롤 투여군(HC)의 분변 중 총 지질과 중성지방 농도는 정상대조군(C)에 비해 다소 높았고, 총 콜레스테롤의 경우는 유의적으로 높게 나타났다. 그러나 뽕잎첨가군(HC5M과 HC10M)의 총 지질, 중성지방 및 콜레스테롤 농도는 콜레스테롤 투여군(HC)에 비해 분변으로 배설량이 증가하는 현상을 보였다. 이상의 결과를 살펴보면 뽕잎 분말은 고콜레스테롤식이를 섭취하는 경우 혈청과 간장의 지질수준은 떨어뜨리고, 분변중 지질배설량을 상승시키는 효과가 현저한 것으로 보인다.둘째. 1990년대 한국과 미국 패션시장의 가격과 품질간의 상관계수의 범위는 제품군별. 산업범주별 로 상이한 분포를 보이고 있었다. 패션제품군별로 보 면, 한국의 경우는 가장 높은 '여행용가방(r = 0.707)' 에서 가장 낮은 '자외선 차단화장품(r = -0.58)'까지, 그리고 미국 패션제품군의 상관계수의 범위는 '팬티 스타킹'의 0.820에서 '남성용 런닝슈즈'의 -0.472까지의 분포를 나타냈다. 마지막으로, 제품의 가격과 품질에 대한 정보를 소비자가 알 경우 얻을 수 있는 소비자의 구매이득 을 추산한 결과 패션제품시장에서 완전한 품질정보를 가지고 있다고 가정한 '현명한 사람'은, 최고가격의 제품만을

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.29-37
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• 2009

This study was conducted to determine the effects of dietary supplementation with chitosan feeding levels and feeding forms on the performance, proximate composition, pH, thiobarbituric acid reactive substance (TBARS), water holding capacity (WHC), shear force, meat color, and fatty acid of chicken thigh meat. Two hundred broilers (Arbor Acre Broiler, male) were randomly assigned to five groups and were fed for five weeks and slaughtered. Thigh muscle was evaluated in this experiment. The amounts of proximate composition, crude fat of control and T3 for the chitosan-treated groups were significantly higher as compared with T2 (P<0.05), but no significant effects were detected on moisture, crude protein, and crude ash. By comparison, pH was significantly increased when chitosan was included at 2% into diet or more than 1% into drinking water. TBARS was significantly lower at chitosan treated groups it was decreased with increasing chitosan level in the diets (P<0.05). Therefore, chitosan had the possibility to improve shelf life of chicken meat. Higher chitosan levels and feeding additive increased high density lipoprotein cholesterol (HDL-C) and reduced total cholesterol and low density lipoprotein cholesterol (LDL-C) (P<0.05). $L^*$ and $a^*$ of chitosan treated group was higher than the control. As the dietary chitosan levels increase, the composition of palmitic acid and oleic acid levels was increased, however, those but the rates of linoleic acid and arachidonic acid were decreased. It is concluded that dietary chitosan has a positive effect on increasing HDL-C and oleic acid and decreasing total-C, LDL-C and TBARS values. Therefore, the treatment with the most significant effects in the current study was the high level of chitosan.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.193-200
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• 2004

The preparation of low-fat chicken patties added 10% fat and 0.5% sodium alginate (SA treatment) arabia gum (AG treatment), xanthan gum (XG treatment), respectively and the control patty containing 20% fat was prepared. The moisture contents of raw, cooked and reheated patty of control were lower than low-fat patties containing gums, and were no significant difference among low-fat patties. The fat content of control patty was higher than that of the low-fat patties and the protein showed no significant difference among patties. In case of raw patty, the Hunter's $L^{*}$ value of control patty was higher than that of the low-fat patties, the Hunter's $a^{*}$ value was no significant difference among patties. But the Hunter's $L^{*}$, $a^{*}$ and $b^{*}$ values of cooked and reheated patties showed no significant difference among patties The yielding and fat retention of cooked control patty were lower than that of the low-fat patties. The yield and fat retention of reheated control patty were lower than those of the low-fat patties, and the final yield of low-fat patties was higher than that of the control patty The hardness of cooked patties showed no significant difference among patties but the springiness, cohesiveness and chewiness of low-fat patties were higher than those of the control patty. The water holding capacity of low-fat patties was higher than that of the control patty. In case of reheated patties, the hardness was no significant difference among patties, the springiness was highest in low-fat patty treated arabia gum and was lowest in control patty. The cohesiveness, chewiness and water holding capacity of reheated low-fat patties were higher than those of the control patty. Oleic, palmitic, linoleic and stearic acids were major fatty acids, and glutamic acid, aspartic acid, lysine, leucine, arginine and alanine were major amino acids in chicken patties. The aroma was not significantly different among patties, but the texture of low-fat patties was higher than that of the control patty and was not significantly different among low-fat patties.tties.ies.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.472-478
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• 2010

The effects of rosemary and $\alpha$-tocopherol, added individually or in combination, on broiler performance, thiobarbituric acid reactive substance (TBARS), total plate count (TPC) and meat color of chicken thigh meat were investigated. Three hundred broiler chicks divided into five groups were fed a basal diet (control) or basal diet supplemented with 5 g rosemary/kg (T1), 10 g rosemary/kg (T2), 200 mg $\alpha$-tocopherol/kg (T3), or 5 g rosemary/kg + 200 mg $\alpha$-tocopherol/kg (T4) for 5 weeks. Following slaughter, chicken meat was stored at $4^{\circ}C$ for 10 days. All treatments did not influence the performance. Rosemary supplementation delayed lipid oxidation in thigh meat during refrigerated storage. T2 was significantly (p<0.05) more effective in delayed lipid oxidation compared to T1, but was inferior to T3. Samples containing a combination of antioxidant had lower TBARS values than those containing the individual antioxidants, indicating a synergistic effect. TPC was significantly increased (p<0.05) in thigh meat of all groups throughout the refrigerated storage. The T3 and control groups showed TPC counts that did not differ from each other during the entire storage period. However, rosemary supplementation was associated with bacterial counts that were significantly lower (p<0.05) than the control and $\alpha$-tocopherol groups at day 3 of storage and thereafter. For this period, T1 presented TPC counts that were significantly higher than the T2 group (p<0.05). At all storage times, the thigh meat of rosemary-fed chickens was redder than control (higher $a^*$), while no differences in $L^*$ and $b^*$ values were found. A synergistic effect was obtained from the combination of rosemary with $\alpha$-tocopherol, whereas individual use of the antioxidants significantly improved color stability compared to the control.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.87-102
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• 1980

In order to investigate the utilization probability of two years old laying hen for W.L. and R.I.R. breeds, carcass weight and percentage were examined and dried old chicken meat products were manufactured for experiments. The results obtained are as follows. 1. Average living body weight were 1,635.40g for the W.L. breeds and 2,289.29g for the R.I.R. breeds and percentage carcass and lean meat for the W.L. were 58.73% and 43.95%, for the R.I.R. 60.34%, 41.98%, respectively. 2. In constitution percentage of carcass on different parts for W.L. and R.I.R. breeds, head were 4.13% and 3.94%, wing 9.97% and 8.62%, breast 32.54% and 20.94%, back 11.35% and 9.75%, thigh 30.75% and 31.34%, hypordermic fat 11.37% and 17.34%, respectively. 3. In constitution percentage of lean meat on different parts for W.L. and R.I.R. breeds, head were 4.03% and 3.95%, wing 9.47% and 9.79%, breast 39.37% and 38.14%, back 11.24% and 9.40%, thigh 36.16% and 38.74%, respectively. 4. In chemical composition of old chicken meat for W.L. breed, moisture was 68.18%, crude protein 22.80%, crude fat 2.70%, extract 5.15% and crude ash 1.18% and for R.I.R. breed, moisture was 68.04%, crude protein 22.18%, crude fat 3.13%, extract 5.45% and crude ash 1.21%. 5. Weight loss in steaming for W.L. at $121^{\circ}C$ for 30min., 60min., and 90min. were 54.91, 56.43 and 58.42%, respectively, and for R.I.R. were 45.23, 47.68 and 49.68%, respectively. 6. The yield of old chicken meat product per a hen were 253.01g for W.L. and 368.64g for R.I.R., the ratio for fresh meat weight and for carcass weight were 35.47% and 26.34% for W.L. breed and 38.25 and 26.83% for R.I.R. breed. 7. In chemical composition of old chicken meat product for W.L., moisture was 16.69%, crude protein 66.16%, crude fat 12.81%, crude ash 4.35%, and R.I.R., moisture 16.11%, crude protein 65.95%, crude fat 13.78% and crude ash 4.57%. 8. To investigate the physical properties which was main factor affecting the product quality, tensile strength, tear strength and elongation rate were measured. The adhesive force of the product made under pressure of $70kg/cm^2$ was similar to those of chipo which was the control product. 9. When measured the color of each protein product, lightness of the product pressed at $70kg/cm^2$ was better than that at $35kg/cm^2$, and the lightness of breast muscle product at $70kg/cm^2$ and chipo was not significant as 16.7% and 16.4%, respectively. Dominant wavelength of product pressed at $70kg/cm^2$ was very similar to chipo which was yellowish orange. 10. In the results of sensory evaluation test containing taste, color, chewing texture and oder of the meat product, when index of chipo as control product was 100, index of breast meat product was higher than that as 118.4, but miscellaneous product was 99.7 and thigh product was 96.2. 11. Summing up the results written above, the meat product utilizing two years old laying hen was compared favorably with its similar food such as chipo on the point of nutrition and physical properties as high protein food, therefore, it was thought that industrialization must be highly appropriate.

• Journal of the Korean Dietetic Association
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• v.19 no.3
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• pp.195-208
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• 2013

The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with turmeric (Curcuma longa L.) powder (T) during storage at $4^{\circ}C$ for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P<0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P<0.01) than the control for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P<0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis revealed that total plate counts of uncooked and cooked control sausages were significantly higher (P<0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric powder demonstrate antioxidative activity and lipid oxidative stability during storage.