• 한국가금학회지
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• 제24권1호
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• pp.17-28
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• 1997

This experiment was carried out to investigate the effects of different chilling and packing methods on physico-chernical properties of cold-stored chicken breast and thigh meats. Dehoned chicken breast and thigh meats were chilled either air spray or ice-water immersion method. The chilled meats were either vacuum packed or atmosphere packed, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The pH of both immersion chilled meats and vacuum packed meats were higher than those of their counterparts(P<0.05). The pH of atmosphere packed meats increased as the storage period extended. The moisture contents of vacuum packed meats were remarkably higher than those of atmosphere packed meats. The pH of all treatments decreased as the storage period extended. The shear values of air spray chilled and vacuum packed breast meats were significantly higher than immersion chilled and vacuum packed ones. However, immersion chilled and atmosphere packed breast meats were significantly higher than those of air spray chilled and atmosphere packed breast meats. The shear values of immersion chilled and vacuum packed thigh meats were significantly higher than those of immersion chilled and vacuum packed thigh meats. In atmosphere packed thigh meats, air spray chilling method showed higher shear values than those of immersion chilled thigh meats. In thigh muscle, tenderness values tended to decrease as the storage period extended(P<0.05). Contents of water soluble proteins of vacuum packed and air spray chilled breast and thigh meats were higher than those of their counterparts as the storage period extended(P<0.05). The contents of water soluble proteins significantly decreased as the storage period extended. Salt soluble proteins of atmosphere packed breast and thigh meats were remarkably higher than those of vacuum packed ones(P<0.05). Total lipid contents of atmosphere packed and air spray chilled breast and thigh meats were higher than those of atmosphere packed and immersion chilled meats as the storage period extended. The vacuum packed meats were significantly higher in total lipid contents than those of atmosphere packed meats. The storage period decreased the total lipid contents of cold chicken, Major fatty acids in cold-stored chicken were oleic, palmitic, linoleic and stearic acids, regardless of chilling method. Unsaturated fatty acids of all treatments decreased, but saturated fatty acids increased as the storage period extended.

• 한국식품영양학회지
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• 제8권2호
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• pp.93-104
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• 1995

Effect of frozen storage(0, 15, 30, 40 days, -18$^{\circ}C$), cooking methods(frying, microwaving) and reheating on lipid oxidation in chicken meats were evaluated by measuring thiobarbituric acid value (TBA value) and by measuring fluorescence value. TBA values were increased by storage days and were higher in leg meats than breast meats. According to cooking method, TBA values were higher in frying chicken meats. The fluorescence values were also increased by storage days and were higher in breast meats than leg meats.

• 한국동물위생학회지
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• 제28권2호
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• pp.91-98
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• 2005

Green tea was known which regulated adipocyte differentiation metabolism. The mechanism on the lipid decreased contents of TAG in the plasma. In addition, green tea increased the expression leptin mRNA, PPAR $\delta$ mRNA and TGF $\beta$. The tea tested was korean powdered green tea. In this experiment, Sprague-Dawley (SD) rats were fed $3\%$ green tea(powdered) for 3 weeks on the basal diet and obese diet and green tea grouts-fed pork meats. duck meats. The expression of leptin mRNA and PPAR $\delta$ mRNA were up-regulated in the green tea-fed groups compared with those of the not green tea-fed groups. There were no significantly difference on the expression of leptin mRNA and PPAR $\delta$ mRNA in green tea grouts-fed pork meats, duck meats as compared with the not fed green tea grouts meats. TGF $\beta$ mRNA. TNF $\alpha$ mRNA and adipsin mRNA were not expressed in the pork meats, duck meats. The expression of TGF $\beta$ mRNA, TNF $\alpha$ mRNA and adipsin mRNA were observed in the experimental rats but no significantly difference on the contents. Physiologic regulated genes were not expressed In the green tea grout-fed pork meats and duck meats.

• 한국식품영양학회지
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• 제15권1호
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• pp.1-6
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• 2002

진공포장이 냉장 돈육의 지질산화 및 육색에 미치는 영향을 조사하기 위해 돈육의 등심부위를 진공포장한 후30일 동안4$^{\circ}C$에서 냉장저장하면서 저장기간에 따라 TBA가, PH, 홍색화 시간 및 CIE L$^{*}$ a$^{*}$ b$^{*}$ 값의 변화론 측정하였다. TBA가는 랩포장육의 경우 저장 7일 이후에 급격히 증가되었으나, 진공포장육은 저장 30일까지 낮은 수준으로 유지되었다. PH도 랩포장육의 경우 저장 7일 이후에 급격히 증가되었으나, 진공포장육은 저장말기까지 매우 완만하게 증가되었다. CIE a$_{*}$ 값과 반사도의 측정 결과 진공포장육의 홍색화 시간은 포장개봉 후 30분이었다. 따라서 진공포장 개봉 직후와 개봉 30분후에 CIE L$^{*}$ a$^{*}$ b$^{*}$ 값을 측정하여 랩포장육과 비교하였다. CIE L$_{*}$ 포장육의 경우 저장 7일부터 급격히 감소되었으나, 진공포장육은 개봉 직후의 경우 저장말기까지 점차 증가되는 경향이 었으며, 개봉 30분후의 경우 개봉 직후보다 약간 높거나 큰 차이가 없었다. CIE a$_{*}$ 값은 랩포장육의 경우 저장 7일까지 점차 증가되었고 그 후 급격히 저하되었으나, 진공포장육은 개봉 직후의 경우 저장초기에는 랩포장육보다 매우 낮은 수준이었고, 저장기간이 경과 됨에 따라 점차 증가되었으며, 개봉 30분후의 경우 개봉 직후보다 전반적으로 높은 수준이었다. CIE b$_{*}$ 값은 랩포장육의 경우 저장 4일째에 크게 증가되었고 그 후 급격히 저하되었으나, 진공포장육은 개봉 직후의 경우 랩포장육보다 매우 낮은 수준이었고, 저장기간이 경과됨에 따라 완만하게 증가되는 경향이었으며, 개봉 30분후의 경우 개봉 직후보다 매우 높은 수준으로 유지되었다.

• 한국가금학회지
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• 제23권4호
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• pp.203-207
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• 1996

This experiment was carried out to find out the effects of packing methods on shelf-life and hy-giene of breast and thigh meats in chicken. The carcass weights were about 1.6 kg per bird, and chilled by air spray method. The breast and thigh meats were packed by either vacuum or atmosphere packing methods. Samples were analyzed at 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. Regardless of packing method. The thiobarbituric acid(TBA) values of thigh meats after 1 wk of storage were higher than those of breast meats. The TBA values of both treatments were increased as storage period extended. In addition, the TBA values of vacuum packed meats were lower than those of atmosphere packed meats. The VBN(volatile basic nitrogen) values, regardless of packing method, at 1 wk of storage were higher than those of breast meats. The VBN contents of breast and thigh meats after 16 wk of storage increased markedly, but failed to show significant difference between the two packaging methods. Total plate counts of breast and thigh meats were increased gradually as storage period extended, and the total plate count of breast meat was higher than that of thigh meat. The coliform bacteria were not detected until 16 wk after storage.

• 한국식품영양과학회지
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• 제28권1호
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• pp.246-256
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• 1999

This study was undertaken to investigate the perception and the consumption behavior for the meats in Koreans. The subjects were 491 Koreans including the ones residing in New Zealand. Most of subjects answered the meats are used for supper time. The frequency of the meats intake was affected by education and monthly income level. 69.2% of the subjects had positive response such as increased stamina and fulled stomach for psychological state after the meats intake. The use of meats recently revealed that 48% of the subjects have decreased its consumption. The main reasons diminished the use of meats were for the good health and economic state. Women were found to avoid the meats fat to a greater degree than men. The kinds of the meat used frequently were beef, pork and chicken. The younger tended to higher the frequency of the processed meats intake than the older. According to 3 level of BMI of the subjects, there were significant differences in the amount of the meat intake and perception for necessity of the meat. This study showed that the higher the preference for meat, the education and the monthly income level, the more the meat intake frequency. There were not significant differences between Koreans residing in domestic and New Zealand except the dog meat in the perception and consumption of the meat.

• 축산식품과학과 산업
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• 제7권2호
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• pp.68-73
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• 2018

• 한국식품영양학회지
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• 제16권3호
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• pp.187-191
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• 2003

지질은 인간내에서 에너지원으로 또 여러 가지 필수 영양소의 원천으로 가장 중요한 영양소 중의 하나이며, 특히 식품에 특유한 풍미를 부여 할 뿐만 아니라, 저장 중에도 중요한 영향을 미치는 영양소이다$^{19}$ ). 그러나 현재 동맥경화나 고혈압 등의 원인으로 지질의 질이 상당히 문제가 되고 있는데 이러한 지질의 물리적, 화학적 성질을 결정지어 주는 중요한 성분은 지방산이다$^{20}$ ). 본 연구는 양질의 사료와 미생물 생균제(INPEX), 액젓을 추출하고 남은 부산물을 먹인 청정닭고기와 국내에서 현재 유통되고 있는 일반닭고기와 조단백질, 조지방, 칼슘 함량 및 지방산 조성을 분석하였다. 조단백질과 칼슘은 청정닭고기가 높았으며 조지방 함량은 일반 닭고기가 높았다. 그러나 지방산 조성에 청정닭고기는 불포화지방산의 비율이 높았으며 이 중에서도 n-3계열 지방산의 함량이 높았고 특히 뇌발달에 필수적인 영양소인 고도불포화지방산인 DHA의 함량이 월등히 높았다. 또한 간접적으로는 단위동물들의 대사적 이향율 즉, 양질의 사료와 미생물 생균제(INPEX), 액젓을 추출하고 남은 부산물중에 함유된 linolenic acid를 ecosapentaenoic acid(EPA)와 decosahexanoic acid(DHA)등의 성분을 청정닭이 보유하고 있음을 알 수 있었다. 본 자료에는 없지만 이러한 청정닭고기는 육질이 부드럽고 맛있으며 고기가 쪽득거리고 씹는 맛(조직감)이 뛰어날 뿐만 아니라 특히 일반닭고기 특유의 비린내가 없고, 지방이 적어 국물이 담백한 관능 결과도 나타내었다.

• 한국동물위생학회지
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• 제24권4호
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• pp.353-358
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• 2001

Sorbic acid is one of preservatives that is mostly used in general food. This study was carried out to measure the amount of the sorbic acid in cooked meat produced from meat processing plants in Gyeongbuk province. One hundred and fifty-three samples of cooked meat(42 spices added meats, 56 grinding cooked meats, 2 bacons, 5 jerked meats, 18 sausages, 30 hams) were collected from meat processing plants and analyzed for the concentration of preservative sorbic acid and its salts by using of high performance liquid chromatography(HPLC). Sorbic acid was not detected in spices added meats, grinding cooked meats, bacons, and jerked meats except on ham and sausage. But the concentration range of sorbic acid in sausage was 0.00～1.31g/kg, average 0.44g/kg, and in ham was 0.00～1.31g/kg, average 0.329/kg. There was no sample that sorbate concentration exceeded the legal permitted level 2.0g/kg in cooked meat.

• 한국축산식품학회지
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• 제37권1호
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• pp.105-113
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• 2017

The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition levels of fermented spinach extract. The lightness and yellowness values of raw cured meats formulated with fermented spinach extract were higher (p<0.05) than those of the control groups (both positive and negative controls). The redness values of cooked cured meats were increased with increasing fermented spinach extract levels, whereas the yellowness values of cooked cured meats were decreased with increasing levels of fermented spinach extract. The lowest volatile basic nitrogen (VBN) and thiobarbituric acid reactive substances (TBARS) values were observed in the positive control group with addition of nitrite. TBARS values of cured meats added with fermented spinach extract were decreased with increasing levels of fermented spinach extract and VBN values of curing meat with 30% fermented spinach extract was lower than the other treatments. Total viable bacterial counts in cured meats added with fermented spinach extract ranged from 0.34-1.01 Log CFU/g. E. coli and coliform bacteria were not observed in any of the cured meats treated with fermented spinach extracts or nitrite. Residual nitrite contents in treatment groups were increased with increasing levels of fermented spinach extract added. These results demonstrated that fermented spinach could be added to meat products to improve own curing characteristics.