• Monthly Korean Chicken
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• s.154
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• pp.97-100
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• 2008

• Monthly Korean Chicken
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• s.138
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• pp.73-76
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• 2006

본회는 지난달 12일부터 19일까지 5박7일의 일정으로 한형석 본회 회장을 단장으로 네덜란드, 벨기에, 독일 등 3개국의 도계 및 닭고기 포장시설을 시찰했다. 총 22명으로 구성된 이번 시찰단은 닭고기 포장유통 의무화에 맞춰 정형화된 외국의 시설을 둘러보기 위해 마련되었으며 도계 및 포장기계 설비회사인 Meyn社, Systemate社, 그리고 Stork社의 도움으로 진행되었다. 닭고기 포장유통은 단순히 포장으로만 진행되는 것이 아니라 사전준비 작업인 칠링(닭고기의 온도를 낮추는 시설)의 중요성이 대두되면서 포장시설과 함께 도계시설을 중점적으로 점검하게 되었으며 이와 함께 부분육 가공공장도 둘러볼 기회를 가지게 됐다. 이번에 방문한 도계장은 모두 에어칠링 시스템을 갖춘 곳이며, 도계장에 대한 전문지식이 부족하여 간략하게 방문한 회사의 개요만 설명하고자 한다. 처음 방문한 도계장은‘Clazing’이라는 회사로 시간당 1만5천수를 작업하는 규모이다. 작업물량은 2㎏ 이상의 산란 노계전문처리장이며 닭을 부위별로 절단∙처리하는 컷업전문 처리장이다. Flandrex 도계장 역시 노계전문 처리장으로 닭을 부위별로 분할, 아프리카 등지로 수출을 하고 있으며 시간당 9천수 정도를 작업한다.‘Klaassen푸드’는 2000년도에 세워진 도계장으로 시간당 9천수를 작업하며 부분육을 생산 벌크로 포장하여 주로 도매상중 원료육 취급업자에게 공급하고 있다. ‘Broviand社’는 닭가슴살 등을 전문으로 발골하는 회사로 시간당 6천수를 발골하며 햄버거 패티 등 가공원료로 전량 납품하고 있다. 앞서 소개한 Clazing社등에서 분할된 부분육을 발골하는 것으로 보여졌다.‘Flschgefluge社’는 독일에 위치한 회사로 원래는 사료회사를 운영하다가 도계장을 하게 된 경우로 수평계열화체계를 갖추고 있는 것으로 보인다. 시간당 1만2천수를 작업하며 95%를 부분육으로 생산, 전량 포장하여 마트 등으로 유통시키고 있다.

• Monthly Korean Chicken
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• v.20 no.3
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• pp.42-42
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• 2014

• KOREAN POULTRY JOURNAL
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• v.15 s.163
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• pp.41-47
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• 1983

과거에는 소비자들이 가공제품 생산에 사용된 원료육을 분별하여 선호하는 경향이 있었으나 오늘날에는 품질이 양호하고 가격이 맞는다면 그대로 받아들이고 있다. 따라서 비교적 값이 싼 닭고기를 이용한 제품의 생산은 그 전망이 밝다고 보겠다.

• Korean Journal of Poultry Science
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• v.42 no.4
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• pp.347-352
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• 2015

This study was first conducted to investigate the effect of post-mortem storage time of chicken meat on the quality of chicken breast, and to determine whether the current grading rule that is 'using the chicken meat within 2 day post-mortem (PM)' is appropriate or not at meat processing plants. Different methods such as freshness, lightness ($L^*$), total number of microbes, 2-thiobarbituric acid reactive substances (TBARS), shear force and cooking loss were performed. Forty samples of different PM time (0~4 day) of chicken meat were stored in the refrigerator ($3^{\circ}C$). As a result of comparing the chicken meat of 2 day and 3 day PM, torrymeter value was 6.9 and 7.0, respectively. The other values are also as follows: lightness ($L^*$) 60.22 and 60.51, total number of microbes 4.20 and $4.31log_{10}CFU/g$, TBARS value 0.056 and 0.071 mg MDA/kg, shear force 1.43 and $1.59kg/cm^2$, and cooking loss 17.24 and 15.66%, respectively. As a result, these two groups were not significantly different (P<0.05). TBARS value of the chicken meat of 4 day PM was 0.088 mg MDA/kg which is significantly higher compared to 2~3 day PM (P<0.05). Thus, the result of the study suggests that using the chicken meat within 3 day PM is also possible. If the grading rule that is 'using the chicken meat within 2 day post-mortem (PM)' is changed to 3 day PM, it will allow processing plants and distributors to more flexibly use or distribute chicken meat.

• Monthly Korean Chicken
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• v.4 no.11 s.41
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• pp.2-6
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• 1998

농림부, 닭고기 위생 강화 추진 - 사료원료 구입자금지원 연차적 축소 - 수출육 가공공장 관리수의사제 폐지 - 브로일러의 질병 예방을 위한 5가지 - 국제 곡물가 수요감소로 저가 유지 - 일본, 축산물 소비량 둔화 - 위생관리 철저한 태국 닭고기 산업 - 일본의 식품 안전성 확보와 HACCP - 영국, 닭고기소비 둔화세 예상

• Culinary science and hospitality research
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• v.8 no.2
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• pp.197-206
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• 2002

The present study attempted to obtain a basic data concerning the effect of $\pi$-water, a sort of physiological water, on the maintenance of chicken freshness. The meats were divided into three groups: the control, 20% - dilution, and 5% - dilution groups. In the experiment, the changes of the TBA-values of the meats started to appear on the 3rd day in the control group, and from the 4th day in the 20% - and 5% - dilution groups. The changes of pH didn't appear in the meats as the storage time passed. The number of general bacteria increased rapidly on the 3th day in the control, and on the 5th day in the 20% -, and 5% - dilution groups. As for the color, the meats turned greenish on the 5th day in the control, 7th, in 20% - dilution, and, l0th in the 5%-dilution groups. As for the order, the meats emitted the unpleasant order, such as that of ammonia, on the 3rd day in the control, 5th, in the 20% - dilution, and, 7th, in the 5ft-dilution group.

• Korean Journal of Poultry Science
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• v.50 no.1
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• pp.51-61
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• 2023

This study was designed to evaluate the effects of feral peach (Prunus persica Batsch var. davidiana Max.) sugar extracts (peach extracts) and Gomchwi (Ligularia fischeri) extracts on physicochemical properties of Woorimatdag 1breast marinated with red pepper sauce during cold storage for 18 days. Experimental groups were divided into five groups; CON: marinated breast with basic red pepper sauce, GP15 and GP30: added with 15% and 30% of peach extracts into CON, respectively, GG5 and GG10: added with 5% and 10% of Gomchwi extracts into CON, respectively. Moisture and fat contents of GP30 were lower than those of CON, GG5, and GG10 (P<0.05). Cholesterol content of GP15 was similar to that of CON, while it was lower than the other treatments. GP15 and GP30 showed significantly lower pH than the others. Especially, GP30 showed significantly lower total aerobic bacteria count than other treatment on day 10. During storage, peach and Gomchwi extracts were not significantly effect on meat shear force. Overall acceptability of GP15 was higher than that of GG10 at day 10 and 15 (P<0.05). These results indicated that the treatment of peach extracts has a tendency to improve the storage stability maintaining the sensory preference of marinated Woorimatdag 1 breast compared to Gomchwi extracts. Further study would be needed to identify the specific flavor-enhancing factors of GP treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1676-1684
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• 2004

Gel properties of recovered protein from mackerel, frozen blackspotted croaker, chicken breast and pork leg using acidic and alkaline processing were evaluated. Myofibrillar protein from mackerel by acidic processing did not form a heat-induced gel. However, the recovered protein including sarcoplasmic protein formed heatinduced gel. Breaking force of gel from mackerel processed at pH 10.5 was the lowest. A deformation value of frozen blackspotted croaker was the highest, followed by chicken breast, pork leg and mackerel. Whiteness of frozen blackspotted croaker was the highest among heat-induced gel. Breaking force, deformation and whiteness were decreased by addition of recovered protein from mackerel, but price was increased. A breaking force and whiteness of heat-induced gel added recovered protein from chicken breast were increased, and the price was greatly decreased. When the constraint of breaking force, deformation and price of raw material were set up above 110 g, 4.5 mm and below 2,000 won/kg. A optimum formulation for blending protein was 36∼50% for frozen blackspotted croaker, 34∼40% for chicken breast, 14∼25% for pork leg. The heat-induced gel of recovered protein from frozen blackspotted croaker showed compact structure compared to that of recovered protein from mackerel. A formulation of chicken breast and pork leg based on blackspotted croaker can be used in surimi based seafood products having various texture.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.237-250
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• 2006

This study was to investigate physicochemical and sensory evaluation properties of chicken jerky with pear, pineapple and kiwi extracts. Moisture content range was $25.87{\sim}27.55％$, and crude protein and crude fat turned out to satisfy the jerky standard. Degree of saline was $5.34{\sim}5.44％$, and that value showed lower level of T-1, T-2 and T-3 sample than C-1. The pH levels of the samples with fruit extracts were low, and, as the storage period was extended, they increased. The initial level of water activation was $0.732{\sim}0.756%$, which proved significant in the storage period(p<0.01). Hardness value of jerky products was $45.25{\sim}49.66{\times}10^5dyne/cm^2$, and the kiwi extract added jerky samples showed the lowest. Strength value range was $89.37{\sim}108.16{\times}10^5dyne/cm^2$, and the S-1 was the highest. It has significance between contrasting groups and comparing ones and among the storage periods(p<0.01). The color value of early jerky products showed 4.80, the highest, and the shape and the texture showed above 4.50, and the flavor was above 4.30, which became lower as the storage periods at normal temperature were extended.