• 한국가금학회지
• /
• 제25권2호
• /
• pp.55-64
• /
• 1998

This study was carried out to investigate the postmortem changes in physico-chemical characteristics of chicken meat with different breeds. Thigh and breast meats from Korean Native Chicken(KNC, 15-wk old), Wangchoo(15-wk old), and broiler(7-wk old) were stored at 5 ˚C. Differences in postmortem pH changes were not recognized among breeds, and pH showed by the lowest value at the 1st day of postmortem in all breeds. Breast meat had tendency to drop pH faster than thigh meat. Heme pigment contents showed no differences among breeds. KNC showed the lowest cholesterol contents in all breeds, total collagen contents showed the lowest value at the 1st day of postmortem, and thereafter it was gradually increased. Heat soluble collagen contents was lowest in Wangchoo. Water soluble and salt soluble protein showed the lowest extractability at the 1st day of storage. Broiler showed the highest extractability of these proteins and Wangchoo showed the lowest. Water holding capacity(WHC) had increasing tendency whilst cooking loss had decreasing tendency by the ageing. WHC of breast and thigh meat showed the highest values in KNC and broiler, respectively. Myofibrillar fragmentation index (MFI) was significantly increased in all breeds by the ageing. Breast and thigh meat showed almost same MFI in KNC and broiler, and in KNC and Wangchoo, respectively. Hardness of breast meat showed decreasing tendency by the ageing.

• 한국축산식품학회지
• /
• 제22권3호
• /
• pp.212-217
• /
• 2002

본 연구는 쑥을 사료에 첨가하여 급여수준(1, 3, 5%)에 따라 4주간 급여한 후 도계하여 흉부와 대퇴부위를 냉장온도(4$\pm$1$^{\circ}C$)에 4주간 저장하면서 이화학적 특성 및 가공특성에 대한 연구를 수행하였다. pH는 저장기간이 경과하면서 전 처리구에서 유의적으로 상승하였고(p<0.05), 대퇴부위가 흉심부위보다 높았다. 육즙손실과 가열감량은 대조구에 비하여 쑥 첨가구에서 낮은 경향이었고(p<0.05), 보수력은 저장기간이 경과하면서 유의적으로 상승하였다(p<0.05). 육색은 저장기간이 경과하면서 L*, a*, b* 값이 증가하는 경향을 나타내었다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제27권11호
• /
• pp.1630-1637
• /
• 2014

The objective of the study was to determine the quality and fatty acid profiles of mutton cuts purchased from rural and urban localities in South Africa. Five hundred and ten samples were collected in four seasons from both rural and urban shops and butcheries. Samples were immediately transported to the laboratory in cooler boxes with ice where the following physico-chemical characteristics of mutton were determined; meat pH, color ($L^*$, $a^*$, and $b^*$), cooking losses and Warner Braztler shear force and replicates stored at $-20^{\circ}C$ pending fatty acid analysis. Meat $L^*$ values were lowest ($24.7{\pm}0.49$) in winter and highest ($32.2{\pm}0.49$) in spring. The loin and sirloin cuts recorded the highest intramuscular fat whilst rib and leg cuts recorded the lowest intramuscular fat. In conclusion intramuscular fat, fatty acid profiles and physico-chemical quality of mutton were significantly affected by season and meat portion and not necessarily by the locality and class of shop.

• 육가공
• /
• 통권34호겨울호
• /
• pp.40-47
• /
• 2007

본 연구는 돈육 등심 부위 근육을 이용하여 유산균을 첨가하지 않은 대조구와 10% 유산균 L. casei KCTC 3109를 첨가한 처리구 T1 구의 비교실험을 통하여 이화학적 특성 및 항산화 효과를 측정하였다. 돈육의 일반성분에서 수분, 지방, 회분은 유의적인 차이는 없었으나 단백질 함량은 대조구가 T1구보다 유의적으로 높았다. 등심 부위의 pH와 보수성은 T1구가 유의적으로 높았으나(p<0.05) 가열감량은 대조구가 높은 경향을 보였다. 육색은 명도, 적색도 및 황색도에서 대조구가 T1구보다 유의적으로 높게 나타났다(p<0.05). TBARS치는 3일 간 정 치 배 양 한 T1구 가 0.02 MA mg/1,000 g으로 대조구 0.19MA mg/1,000 g보다 유의적으로 낮았다. (p<0.05).

• 한국축산식품학회지
• /
• 제21권1호
• /
• pp.47-55
• /
• 2001

This experiment was conducted to investigate the effects of marbling and maturity on physicochemical properties of Hanwoo meat during cold storage. A total of 18 carcasses were collected by marbling and maturity score at the commercial slaughter house. Loins of carcasses were selected and moved to laboratory and used to measure physico-chemical characteristics during 7 weeks storage at $0^{\circ}C$. The pH of samples was tended to be increased until 3 weeks storage. The water holding capacity of samples was not affected by marbling and maturity score. Lightness value of all samples was not changed, whereas redness value of high marbling samples was significantly(p<0.05) higher than that of low marbling samples. Purge loss of high marbling samples was significantly(p<0.05) lower than that of low marbling samples. These results indicate that high marbling and low maturity has better meat quality than low marbling and high maturity in Hanwoo.

• 한국축산식품학회지
• /
• 제26권2호
• /
• pp.218-222
• /
• 2006

본 연구는 돈육 등심 부위 근육을 이용하여 유산균을 첨가하지 않은 대조구와 10% 유산균 L. casei KCTC 3109를 첨가한 처리구 $T_1$구의 비교실험을 통하여 이화학적 특성 및 항산화 효과를 측정하였다. 돈육의 일반성분에서 수분, 제방, 회분은 유의적인 차이는 없었으나 단백질 함량은 대조구가 $T_1$구보다 유의적으로 높았다. 등심 부위의 pH와 보수성은 $T_1$구가 유의적으로 높았으나(p<0.05) 가열감량은 대조구가 높은 경향을 보였다. 육색은 명도, 적색도 및 황색도에서 대조구가 $T_1$구보다 유의적으로 높게 나타났다(p<0.05). TBARS 치는 3일간 정치배양한 $T_1$구가 0.02 MA mg/1,000 g으로 대조구 0.19 MA mg/1,000 g보다 유의적으로 낮았다(p<0.05).

• 한국가금학회지
• /
• 제22권4호
• /
• pp.223-223
• /
• 1995

A study was conducted to compare the quality characteristics among commercial broiler, Wangchoo (imported dual purpose breed) and Korean native chicken(KNC). Thigh and breast meat of the broiler(7-wk old), Wangchoo(15-wk old), and Korean native chicken(15-wk old) stored for 24 h at 5t were used to analyze chemical composition, physico-chemical characteristics, textural traits and sensory evaluation test. Crude fat and moisture contents in broiler meat and crude protein content in KNC were significantly(P<.05) higher than those in the other breeds regardless of parts of the body. Total collagen content in broiler meat was significantly higher than those of the other breeds, however, the heat-soluble and the acid-soluble collagen content in Wangchoo were significantly lower than those of the other breeds. Water-holding capacities of KNC in breast meat, and of broiler in leg meat were significantly higher than that of the other breeds, while the results of the water-holding capacity and the cooking loss were reversed. Myofibrillar fragmentation index in broiler meat was significantly higher than that in the other breeds regardless of body parts. Hardness, elasticity and cohesiveness in Wangchoo were significantly higher than those in the other breeds. The prominent fatty acids were oleic, palmitic and linoleic acids and run up to 79.03~83.82 %, regardless of breeds and parts. The sensory evaluation score of tenderness, taste and preference in Wangchoo were lower compared to the broiler and KNC, however, they were not significantly different between broiler and KNC. In conclusion, the quality characteristics of KNC were excellent compared to Wangchoo.

• 한국가금학회지
• /
• 제30권3호
• /
• pp.211-217
• /
• 2003

본 실험은 유황을 육용 교잡계에 급여하여 성장능력, 계육의 물리$.$화학적인 성상, 항체가, 관능검사에 미치는 영향을 구명하고자 실행하였다. 8주령 교잡 육용계를 케이지에 암수 1:1의 비율로 처리구당 4반복으로 반복당 18수씩 총 288수를 배치하여 3주간 사양실험을 실행하였다. 유황은 황 함유량이 45%제재로서 0, 1.0, 2.0, 4.0%를 시판용 사료에 첨가하여 급여하였다. 증체량, 사료섭취량, 사료요구율은 주간별로 측정하여 계산하였으며, 실험 종료시에 계육의 일반성분, 물리$.$화학적인 성상, 백신항체가, 관능검사를 실행하였다. 유황 급여구에서 증체량, 사료섭취량, 사료요구율은 대조구와 통계적인 차이가 없었지만 복강지방은 대조구에 비하여 증대되는 경향을 보였다. 가슴육의 지방함량은 유황급여구가 대조구에 비하여 매우 낮았으며(P＜0.05), 적색도가 높아지는 경향을 나타냈다. 조리감량은 유황 급여구에서 대조구에 비하여 현저하게 낮았으며(P<0.05), 조직감 특성중 응집성, 탄력성 및 검성은 증가하는 경향을 나타냈다. 관능평가 결과 유황을 첨가함에 따라 다즙성은 증가하고, 기름이 있는 입촉감은 감소하는 경향을 보여(P<0.05) 유황 첨가가 닭고기의 수용도에 좋은 영향을 주는데 기여하였으며, 씹힘성은 유황 첨가수준 2%에서 가장 연한 것으로 나타났으며(P＜0.01) 닭고기에 대한 전체적인 수용도는 유황 2% 첨가구에서 통계적인 차이를 보였으므로 가장 좋은 것으로 평가되었다. 유황의 급여로 혈액의 AST, ALT, BUN은 대조구와 차이가 없었다.

• 한국식생활문화학회지
• /
• 제36권1호
• /
• pp.76-83
• /
• 2021

This study investigated the effect of the addition of various levels of pig head meat (HM) as a substitute for rear leg meat (RLM) on the physico-chemical quality characteristics of non-emulsified, smoked, and cooked sausage during refrigerated storage. Sausages were prepared in four variations according to the proportion (0%, 10%, 20%, or 30%) of HM added and maintained at 4℃. Quality measurements were taken for 28 days. The sausages added with the addition of 20% and 30% HM had significantly (p<0.05) higher moisture and lower protein content compared to those without the addition of HM. The pH value during the storage period was higher (p<0.05) in the sausages to which the HM had been added than in those without HM. The sausages with 30% HM showed the lowest (p<0.05) L⁎ and b⁎ values and the highest (p<0.05) a⁎ value during the storage period. The 2-thiobarbituric acid reactive substances (TBARS) content, hardness, cohesiveness, springiness, gumminess, and chewiness of the sausages showed no significant variations with the addition of various levels of HM. These data suggest that RLM could be substituted with 30% HM because it does not negatively affect the quality of the non-emulsified sausage. However, a further study on sausages made with 100% HM instead of RLM may be needed to improve its utilization.

• 한국축산식품학회:학술대회논문집
• /
• 한국축산식품학회 2001년도 정기총회 및 제27차 춘계학술발표회
• /
• pp.87-87
• /
• 2001