• 한국가금학회지
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• 제26권2호
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• pp.85-95
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• 1999

The mechanically deboned chicken meat(MDCM) has several limits in using for in using for in processed meat products as a main material because of poor color and textural properties, chance of microbial contamination and lipid oxidation. There has been a growing interest all over world in the application of MDCM to the surimi process. The surimi made from MDCM contains a high concentration of myofibrillar protein since this processing involves repeated washing processes with an aqueous solution in order to remove heme pigments, fat and other undesirable substances. The quality of the surimi made from MDCM is affected by various processing factors, such as kinds of wash solution, ion strength, washing cycle, temperature, pH changes, composition, part of muscle, particle size, and rigor state etc. A number of researchers havee investigated the effect of the various washing conditions on the properties of surimi gels. A fuller information of all the factors affecting surimi processing and gel formation by heat-induced gelation has not been known yet.

• 한국가금학회지
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• 제38권2호
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• pp.113-119
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• 2011

본 연구는 닭 품종(18일령 브로일러, 49일령 산란종 병아리, 35일령 백세미)별 원료육으로 제조한 춘천 닭갈비의 품질을 비교하고자 실시하였다. 품종간 향기 패턴의 차이는 없었지만, 백세미육 닭갈비가 색깔이 진하고 붉었으며, 저장 기간 중에 지방산화 안전성이 높고, 관능검사에 의한 기호성이 높았다. 그러므로 세 품종 중에서 백세미육으로 제조한 춘천 닭갈비의 품질이 가장 우수하였다.

• 한국축산식품학회지
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• 제38권5호
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• pp.1055-1063
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• 2018

The aim of study was to investigate the correlation between the level of 17 antibiotic residues and 6 antibiotic resistances of Escherichia coli isolates in chicken meats. A total of 58 chicken meats were collected from retail grocery stores in five provinces in Korea. The total detection rate of antibiotic residues was 45% (26 out of 58). Ten out of 17 antibiotics were detected in chicken meats. None of the antibiotics exceeded the maximum residue level (MRLs) in chicken established by the Ministry of Food and Drug Safety (MFDS). The most detected antibiotics were amoxicillin (15.5%), followed by enrofloxacin (12.1%) and sulfamethoxazole (10.3%). In a total of 58 chicken meats, 51 E. coli strains were isolated. E. coli isolates showed the highest resistance to ampicillin (75%), followed by tetracycline (69%), ciprofloxacin (65%), trimethoprim/sulfamethoxazole (41%), ceftiofur (22%), and amoxicillin/clavulanic acid (12%). The results of study showed basic information on relationship between antibiotic residue and resistance for 6 compounds in 13 chicken samples. Further investigation on the antibiotic resistance patterns of various bacteria species is needed to improve food safety.

• 한국축산식품학회지
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• 제42권1호
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• pp.73-83
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• 2022

The aim of this study is to determine the effects of using emulsion manufactured with soybeans (ES) to substitute chicken breast in Vienna sausages. Four types of Vienna sausages (S1: 10% ES and 50% chicken, S2: 20% ES and 40% chicken, S3: 30% ES and 30% chicken, and S4: 40% ES and 20% chicken) for this study were made. The pH, color, proximate composition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), microphotographs, cooking yields, and texture profile analysis of sausages were examined. The pH value of uncooked and cooked sausages increased significantly with increasing ES content (p<0.05). The crude protein contents of S2, S3, and S4 were significantly higher than that of the control (p<0.05). Furthermore, the SDS-PAGE results showed that α-conglycinin, β-conglycinin, and the acidic subunit of glycinin all increased with increasing ES content. Microphotographs revealed that increasing the ES content decreased the size of fat globules. The cooking yields of samples increased significantly with increasing ES content (p<0.05). The hardness values of ES treated samples were significantly lower than that of the control (p<0.05). Therefore, 30% substitute of chicken breast with ES can improve the quality and structure of Vienna sausage, without inducing critical defects.

• 한국축산식품학회지
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• 제28권3호
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• pp.251-255
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• 2008

본 연구는 CLA를 육계사료에 첨가하여 그 급여수준(0, 0.5, 1.0, 1.5 및 2.0%)에 따라 CLA를 급여한 계육의 일반성분, 관능평가, pH, TBARS, 가열감량, 보수력, 전단력 및 육색의 변화를 검토하고자 육계 200수(Arbor Acre Broiler, male)를 공시하여 사양한 후 대퇴부위 근육을 이용하여 분석하였다. 계육의 일반성분 중에 조단백질 함량은 1.5%와 2.0% 급여구에서 유의적으로 높은 함량을 보였고(p<0.05), 수분, 조지방 및 조회분은 CLA 급여에 의한 영향은 없었다. 관능평가 결과 연도, 다즙성, 육향의 유의적인 차이는 관능검사요원에 의해 감지되지 못하였다. pH는 대조구보다 CLA 급여구에서 높게 나타났다(p<0.05). TBARS는 CLA 급여구에서 유의적으로 낮은 결과를 보였고, CLA급여량이 증가할수록 낮은 TBARS값을 나타내어(p<0.05), CLA는 계육의 저장성의 향상 가능성이 보였다. 보수성과 전단력 및 육색은 처리구간에 유의성이 없었다. 결론적으로 CLA를 급여함으로서 육질 변화 없이 2%까지 CLA 급여 가능성이 있는 것으로 판단되어 차후 CLA 급여에 의한 계육의 CLA축적에 관한 추가 실험이 필요하다고 생각된다.

• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1278-1284
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• 2007

Changes in the concentrations of biogenic amines (BAs) in fresh beef, pork, and chicken breast and leg were investigated during storage, and the relationship between the content of volatile basic nitrogen (VBN) and BAs was evaluated. As the storage period increased, the levels of putrescine (PUT), cadaverine (CAD) and tyramine (TYM) increased in all the meat samples, except for TYM in beef (p<0.001). The level of BAs in beef, pork and chicken changed but the extent of these changes was different among the kinds of BAs and meats. Measurement of the VBN content was confirmed as a good index for interpreting the specific BAs content in general, such as PUT, CAD, and TYM, as well as evaluating a meat's freshness during storage. However, the kinds of BAs which can be predicted from the VBN content varied in different meats (p<0.05).

• 한국동물위생학회지
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• 제26권1호
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• pp.27-31
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• 2003

In order to monitoring the chicken meat hygiene, 165 chicken samples were tested for contamination agents such as the total bacterial counts, coliform bacterial counts and falling bacterial counts. The prevalence of level on number of standard plate count(SPC), total bacterial counts in less than 10$^3$cfu/$\textrm{cm}^2$, 10$^3$∼10$^4$cfu/$\textrm{cm}^2$ and 10$^4$∼10$\^$5/cfu/$\textrm{cm}^2$ were 30 samples (18.2%), 98 samples(59.4%) and 37 samples(22.4%), respectively. The coliform bacterial counts in less than 10$^2$cfu/$\textrm{cm}^2$, 10$^2$∼10$^3$cfu/$\textrm{cm}^2$ and 10$^3$∼10$^4$cfu/$\textrm{cm}^2$ were 7 samples(4.2%), 66 samples (40.0%), 92 samples(55.8%), respectively. The falling bacterial counts in plants were higher 9.1, in summer 8.4, in fall 7.2 in spring and 6.7 in winter decreased.

• 한국동물위생학회지
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• 제26권3호
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• pp.221-225
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• 2003

In order to monitoring the chicken meat hygiene, 165 chicken samples were tested for contamination agents such as the total bacterial counts, coliform bacterial counts and falling bacterial counts. The prevalence of level on number of standard plate count, total bacterial counts in less than $10^3\;cfu/cm^2$, $10^3{\sim}10^4\;cfu/cm^2$ and $10^3-10^5\;cfu/cm^2$ was 30 samples(18.2%), 98 samples(59.4%) and 37 samples(22.4%), respectively. The coliform bacterial counts in less than $10^2\;cfu/cm^2$, $10^2{\sima}10^$\;cfu/cm^2$ and $10^3{\sim}10^4\;cfu/cm^2$ was 7 samples(42.2%), 66 samples(40.0%), 92 samples(58.8%), respectively. The falling bacterial counts in plants was higher 9.1 in summer, 8.4 in fall, 7.2 in spring and 6.7 in winter, in order.

• 농업과학연구
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• 제39권2호
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• pp.195-202
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• 2012

This study was examined the optimization of processing conditions for taste-assurance factors of boiled Korean native chicken (KNC) through response surface methodology. The effects of two independent variables, including heating time ($X_1$) and water volume ($X_2$), were investigated using central composite design. Hypoxanthine content, lipid oxidation, texture, and sensory results were chosen as dependent variable. Results showed high reliability on hypoxanthine and texture property in leg meat (not breast meat) of boiled KNC. Statistical modeling revealed that 3.5 folds of added water (v/w) based on chicken weight and 73.5 min of cooking time was the optimum for producing characteristic taste and textural properties from the leg meat of KNC.

• Asian-Australasian Journal of Animal Sciences
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• 제33권1호
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• pp.139-147
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• 2020

Objective: The aim of this study was to compare the quality characteristics of retorted Samgyetang (Korean ginseng chicken soup) made from white semi-broilers (WSB; Ross×Hyline white, 3 weeks old), commercial broilers (CB; Ross, 4 weeks old), Korean native chickens (KNC; Hanhyup-3-ho, 12 weeks old) and old laying hens (OLH; Hyline white, 72 weeks old) and to explore the possibility of using the carcasses of KNCs and OLHs as raw material for product diversification. Methods: Raw and cooked meat quality, fatty acid composition and consumer acceptance were analyzed. Results: Among the chicken breeds, OLH and KNC showed a higher shear force value than WSB and CB due to high insoluble collagen contents. However, the meat of KNC was more tender than that of OLH. The meat of OLH was characterized by the lowest moisture content and highest crude fat content. The meat of KNC was characterized by a higher proportion of saturated fatty acids, α-linolenic acid and arachidonic acid than that of OLH. The meat of OLH showed the highest content of unsaturated fatty acid, particularly linoleic acid, in its thigh meat. Electronic nose readings revealed that the meat aroma pattern was clearly different across breeds. OLH had the lowest overall acceptance score, while no differences were found in flavor, texture, juiciness and appearance among WSB, CB, and KNC. Conclusion: KNC shows potential as raw material for Samgyetang, while additional preprocessing methods, such as tenderization and fat removal, are required for the utilization of OLH as raw material for retorted Samgyetang.