• 한국식품저장유통학회지
• /
• 제22권5호
• /
• pp.644-651
• /
• 2015

본 연구에서는 소비자들의 이해를 돕고자 건강에 좋은 육류로 알려져 있는 백색육(오리고기, 닭고기)와 말고기의 식품학적 성분을 비교하여 기초자료를 얻고자 하였다. 말고기는 저지방 고단백 저콜레스테롤 육류임을 확인할 수 있었으며, 총 아미노산에 대한 필수 아미노산(어린이)의 비율은 말고기의 등심 부위와 닭고기(가슴살)이 유의적으로 높은 것으로 나타났다. 말고기의 palmitoleic acid의 비율은 오리고기 및 닭고기에 비해 최대 2.6배 가량, linolenic acid의 비율은 최대 4.1배 가량 높은 것으로 나타났으며, 유의적 차이가 인정되었다. 다가불포화지방산(PUFA)의 비율은 말고기가 19.13~21.64%로 오리고기 15.81~16.04%, 닭고기 15.68~15.85%에 비해 유의적으로 높은 것으로 나타났으며, 필수지방산의 비율이 19.08~21.59%로 오리고기 15.71~15.91%, 닭고기 15.50~15.69%보다 유의적으로 높았다. 무기성분 함량은 K, P, Na, Mg, Ca, Zn, Fe의 순이었으며 [백색육(다리살) 제외], 말고기의 Fe 및 Zn의 함량이 백색육(오리고기, 닭고기)에 비해 높은 것으로 나타났다. 이러한 성분 분석결과는 말고기가 닭고기나 오리고기보다 식품영양적 가치가 더 우수함을 보여주었다.

• 한국가금학회지
• /
• 제36권1호
• /
• pp.77-84
• /
• 2009

본 실험은 녹차 산물의 수준을 달리하여 닭에게 급여한 후 계육의 육질과 저장성을 살펴보고자 하였다. 그 결과 일반 성분 중 수분이 73.98~75.2%로 나타났으며 녹차 1%를 급여한 처리구가 유의적으로 높았고(P<0.05). 녹차 3% 급여한 처리구가 유의적으로 낮았지만(P<0.05) 급여 수준에 따라서 특정 유형이 나타나지는 않았다. 또한, 조수분과 조회분의 함량은 녹차 급여에 따른 처리구들간의 일정한 패턴을 보이는 것이 아니라 그와는 상관없이 나타났다. 이러한 결과들은 일반적인 함량에 포함이 되므로 녹차 급여가 크게 육질 영향은 미치지 않는 것으로 나타났다. 즉, 이러한 결과는 녹차를 급여하여 나타난 결과보다 개체들에 의한 차이로 인하여 나타난 결과이므로 녹차 급여가 육계 육질에 영향을 주지 않는 것으로 나타났다. 녹차 계육의 저장성을 알아보기 위해 지방산패, 단백질 변성 및 총균을 조사하였고, 그 결과 녹차에 따라서 큰 영향이 나타나지 않았다. 본 연구에서는 녹차산물 급여 시 천연 물질이 아주 미미하여 계육에 큰 영향을 미치지 못하는 것으로 판단되었고, 만약 녹차에 있는 특정물질들을 추출하여 축종들에게 급여 실험한다면 그 결과가 달라질 것으로 판단된다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제27권3호
• /
• pp.398-405
• /
• 2014

This study was conducted to compare growth performance, carcass characteristics and meat quality of 4 breeds of local chicken. A total of 480 1-d-old chicks were distributed to 16 pens, with 4 treatments of breed, 4 replicates and 30 chicks per pen. Three Korean local breeds of white-mini broiler, Hanhyup-3-ho, and Woorimatdag, and a breed of silky fowl were raised under identical rearing and feeding conditions for 31-d, 37-d, 36-d, and 59-d, respectively. The BW and feed consumption on a pen basis were weekly measured for all pens, and ADFI, ADG and gain:feed were calculated for each pen. The ADFI and ADG of 3 breeds of Korean local chicken were greater than those of silky fowl (p<0.05). Within the Korean local breeds, ADFI of white-mini broiler was the highest (p<0.05), and ADG of Hanhyup-3-ho and white-mini broiler was the highest (p<0.05). Gain:feed of silky fowl was less than that of the 3 breeds of Korean local chicken. The carcass and breast yield of white-mini broiler were the greater than those of other breeds (p<0.05). The breast meat color (CIE $L^*$, $a^*$, and $b^*$) of 3 breeds of Korean local chicken were higher than that of silky fowl (p<0.05). The breast meat of Hanhyup-3-ho had greater cooking loss (p<0.05), whereas water holding capacity and pH were less than those of other breeds (p<0.05). The color score of 3 breeds of Korean local chicken was higher than that of silky fowl (p<0.05). Woorimatdag had a higher score on tenderness (p<0.05), whereas flavor score was less than that of other breeds (p<0.05). In conclusion, 4 local breeds of chicken have some unique features and seem to have more advantages, and this information can help consumers who prefer healthy and premium chicken meat.

• Journal of Biosystems Engineering
• /
• 제43권4호
• /
• pp.386-393
• /
• 2018

Purpose: Chicken cutting is done manually, which is inefficient, unhygienic, and carries a high accident risk during processing. This study develops and evaluates an automatic chicken cutting machine that suits small-scale workplaces. Methods: This study developed an automatic chicken cutting machine equipped with four traverse blades and two longitudinal blades. An experiment was conducted with various blade rotating speeds and tray feed rates to evaluate the machine's performance. The chicken loss rate and chicken piece weights were measured to calculate the coefficient of variation (CV), thereby determining processing uniformity. Results: The optimal cutting conditions with the smallest chicken loss rate were 0.05 m/s tray feed speed and 18.8 m/s and 16.4 m/s for the traverse and longitudinal blades, respectively. The processing ran at 55.3 chickens per hour and the chicken pieces were more uniform when using the device than for hand-work processed pieces. Conclusions: The loss rate increased in proportion to the cutting-blade rotation speed due to the high cutting rate in meat. The loss rate also increased as the tray feed speed slowed because the cutting blade pushed the chicken meat. The tray feed speed should be increased to improve the amount processed per hour.

• 한국축산식품학회지
• /
• 제33권4호
• /
• pp.456-462
• /
• 2013

The present study investigated the effects of Liriopeplatyphylla extract (LPE) and Akebiaquinata extract (AQE) on breast meat properties when used as dietary supplements of broiler chickens. First, the identification and quantification of phenolic acids and flavonoids were carried out by HPLC. As a result, the total amount of phenolic acids and flavonoids was higher in AQE than LPE. These extracts were added at a rate of 0.2% to the broiler diets, and a feeding trial was conducted in battery cages for 35 d. At the end of the experiment (d 35), six carcasses from each treatments were used for evaluating meat quality. The experimental results indicate that color shades, pH levels, volatile basic nitrogen, thiobarbituric acid reactive substance (TBARS), cooking loss and drip loss of breast meat fed with 2 extracts were not different as compared with the controls at d 0 and d 10 of storage. However, TBARS values of breast meat fed with either the control diet or the LPE supplementation was increased as the storage period increased (from d 0 to d 10) (p<0.05), while AQE-fed groups were not different between d 0 to d 10 of storage. In textural properties, the addition of LPE and AQE decreased shear force values at d 10 of storage (p<0.05). Cohesiveness, gumminess and chewiness of breast meat were increased in AQE-fed groups when compared with the control at d 0 of storage (p<0.05). Dietary additions of AQE and LPE only increased the linoleic acid contents of chicken breast meat (p<0.05). In conclusion, supplementation of these extracts in broiler diets may potentially influence meat qualities including the TBARS, textural properties and linoleic acid levels in broiler chicken meats.

• Asian-Australasian Journal of Animal Sciences
• /
• 제20권8호
• /
• pp.1285-1291
• /
• 2007

This research investigated variation in the improvement of the texture of chicken and pork sausages induced by microbial transglutaminase (MTG). The extractability of myofibrillar proteins from these sausages as well as the ${\varepsilon}-({\gamma}-glutamyl)$lysine (G-L)　content were also investigated. MTG treatment of sausages significantly increased the breaking strength values in both meat types, especially for samples incubated at $40^{\circ}C$. However, values of the breaking strength in both meat types were increased differently. The variation in protein extractability of samples incubated at $40^{\circ}C$ for both meat types could lead to some consideration of the mechanisms and the high accessions of myosin heavy chain (MHC) to MTG. SDS-PAGE analysis showed significant changes in the density of the bands after adding MTG, especially for the pork samples in which the bands disappeared totally. The G-L content in the presence of MTG was double that in control samples of both meat types. This study suggests that the binding ability of myofibrillar proteins with MTG is strong. This leads us to suggest that MTG functions positively with different improvements in the texture of chicken and pork products that are treated mechanically, such as sausages. Variability in gel improvement level between chicken and pork sausages was observed; this resulted from the variation in meat proteins in response to MTG, as well as to the original glutamyl and lysine content.

• 한국축산식품학회지
• /
• 제31권1호
• /
• pp.9-18
• /
• 2011

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties, and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature ($4{\pm}1^{\circ}C$). In the refrigerated storage, the pH, lightness, yellowness, springiness values, and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness, gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH, redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.

• 한국가금학회지
• /
• 제48권2호
• /
• pp.51-58
• /
• 2021

지방산 조성은 고기의 풍미에 영향력 있는 중요한 경제 형질 중 하나이며, 다양한 유전자들의 효과가 알려져 있다. 본 연구는 한국 재래닭의 지방산 조성에 유의적인 영향을 미치는 것으로 조사된 6개의 후보 유전자들(DEGS1, ELOVL6, FABP3, FABP4, FASN, SCD)의 51개 SNP 조합에 대한 추가적인 분석결과로, 선행연구를 통하여 확인된 SNP 조합들이 가지는 상위성 효과에 대하여 조사하였다. 본 연구를 통하여 매우 다양한 유형의 SNP 조합들이 한국 재래닭의 지방산 조성에 영향을 미치는 것으로 확인되었으며, 추후에 지방산 조성과 같은 다유전자성 형질들을 실제 육종 프로그램에 활용하기 위해서는 이러한 분석이 이루어져야 될 것으로 생각된다. 본 연구 결과는 한국 재래닭의 육질, 특히 지방산 조성의 개선을 위한 유전학적인 정보를 제공할 수 있을 것으로 생각된다.

• 한국축산식품학회지
• /
• 제42권1호
• /
• pp.175-185
• /
• 2022

This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids except valine and tyrosine was significantly different between CMT and TM (p<0.05). The amount of glutamic acid was not significantly different between CMT and TM in cattle, but the glutamic acid in chicken CMT was lower than that of TM (p<0.05). Among the nucleotide-related compounds, only the content of inosine-5'-monophosphate (IMP) was significant, and the amount of IMP in CMT derived from chicken and cattle was significantly lower than that of TM (p<0.05). There were significant differences in the taste characteristics assessed by an electronic tongue system, and the umami, bitterness, and sourness values of CMT were significantly lower than those of TM from both chicken and cattle (p<0.05). The results of the present study suggest that it is necessary to develop a satellite cell culture method that could increase the umami and bitterness intensity of CMT and adjust the composition of the growth medium to produce cultured meat with a taste similar to that of TM.

• 한국가금학회지
• /
• 제35권2호
• /
• pp.177-182
• /
• 2008

본 연구는 육계를 도계장에 도착한 후 수송 차량위에서 $1{\sim}2$시간, $7{\sim}8$시간, $14{\sim}15$시간 동안 계류시키면서 일반 도계장에서 사용하는 방법으로 도체를 처리하고, 통닭 및 부분육의 품질을 조사하였다. 계류 시간에 따른 통닭의 품질은 계류 시간이 짧은 $1{\sim}2$시간 처리구에서 계류 시간이 긴 $14{\sim}15$시간 처리구보다 $1^+$ 등급 출현율이 14% 정도 많이 나타났고, 특히 부분육에서 가슴육의 $1^+$ 등급 출현율이 계류 $1{\sim}2$시간 처리구에서 15% 정도 높게 나타났다. 가슴육의 PSE 출현율이 도계장내에서 육계가 수송 트럭위에서 장시간 계류함에 따라 높게 나타났다. 도체의 pH 변화는 짧은 $1{\sim}2$시간 계류보다 $7{\sim}8$시간 계류에서 보다 낮은 pH를 나타냈으나, 계류 시간이 $14{\sim}15$시간으로 장기화될 때 다시 $1{\sim}2$시간 계류와 비슷한 값을 나타냈다. 육색에서 명도는 $1{\sim}2$시간 계류 보다 $7{\sim}8$시간 계류에서 보다 낮은 명도 값을 나타내었다. 계류 시간이 $14{\sim}15$시간으로 증가함에 따라 근육 및 표피에서 다시 상승하는 경향을 나타냈다. 적색도 값은 계류 시간에 따라 큰 차이가 없었으나, 황색도 값에서는 짧은 $1{\sim}2$시간 계류에 비하여 $7{\sim}8$시간, $14{\sim}15$시간 계류에서 더 낮은 황색도 값을 나타내었다. 육색에 대해 전체적 고찰하였을 경우, 계류 $7{\sim}8$시간에서 육색 변화가 비교적 낮게 나타났다. 결과적으로 장시간 계류하는 것은 전체적으로 닭고기 품질을 저하시키는 큰 요인으로 작용하였다.