• 제목/요약/키워드: raw meat

검색결과 466건 처리시간 0.025초

생물성 연소에서 발생하는 미세먼지 배출계수 개발에 관한 연구: 고기구이를 중심으로 (A Study on the Development of Particulate Matters Emission Factors from Biomass Burning: Mainly Commercial Meat Cooking)

  • 박성규;최상진;김진윤;이호진;장영기;봉춘근;김종호;황의현
    • 한국대기환경학회지
    • /
    • 제27권4호
    • /
    • pp.426-435
    • /
    • 2011
  • In this study, PM emission factors for commercial meat cooking were developed by the experiment using the similar restaurant model. The commercial material types of meat cooking were beef, pork and duck. And meat cooking materials were classified with marinated and raw cooking methods. The marinated and raw cooking methods were flat griddle (LPG) and under fired charbroiling grill. As a results, $PM_{10}$ emission factors for underfired pork cooking was estimated as 7.39 g/kg-meat which was the highest value in this study. The emission factors of under fired charbroiling grill method were higher than that of flat griddle method regardless of meat cooking material types and marinated meat. The particle size distribution of meat cooking was 0.23~5 ${\mu}m$ and median diameter was 2~2.5 ${\mu}m$.

어패육에서의 Vibrio vulnificus의 증식에 관한 연구 (The Growth of Vibrio vulnificus in Meat Homogenates of Fish and Shellfish)

  • 김영만;허성호;장동석
    • 한국수산과학회지
    • /
    • 제21권2호
    • /
    • pp.80-84
    • /
    • 1988
  • 방어, 참돔, 피조개, 굴 4종의 어패육에 V. vulnificus M-8을 접종하여 저장온도와 시간에 따른 균수의 변화를 시험한 결과는 다음과 같다. 1. V. vulnificus의 저온저항성은 $-20^{\circ}C$$1.5\%$ 식염-인산완충희석수에서는 32시간에 거의 사멸하였으며, 방어육 균질액에서는 인산완충희석수에서 보다 감소가 완만하였고 72시간 이후에도 균이 검출되었다. 그리고 $4^{\circ}C$ 저장에서도 균의 감소가 현저하였다. 따라서 이 균의 저온저항성은 약하지만 단시간 냉동 및 냉장에 의한 균의 사멸은 어렵다는 것을 알 수 있었다. 2. 어패육에 접종하여 $30^{\circ}C$에 저장한 시료중의 V. vulnificus의 증식은 일반적으로 16시간만에 최대균수에 달하였으나 피조개의 경우는 12시간으로 약간 빨랐으며 특히 방어육에 있어서는 초기에 감소하는 특징과 더불어 균의 증식속도가 완만하였다. 그리고 가열처리육보다 생육에서의 균의 증식이 빠르게 나타났다.

  • PDF

광주와 전라남도의 음식문화 연구 (I) - 일상식 - (Traditional Food Use of Frequency of Gwangju City and Chollanamdo Area - In food everyday -)

  • 김경애;정난희;전은례
    • 한국가정과학회지
    • /
    • 제5권2호
    • /
    • pp.9-21
    • /
    • 2002
  • This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

  • PDF

Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods

  • Sylvia Indriani;Nattanan Srisakultiew;Papungkorn Sangsawad;Pramote Paengkoum;Jaksuma Pongsetkul
    • 한국축산식품학회지
    • /
    • 제44권3호
    • /
    • pp.662-683
    • /
    • 2024
  • Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-related compounds, taste active values (TAVs) and umami equivalency, sugars, lipid oxidation, Maillard reaction products] and volatile compounds, were investigated. Notably, inosine monophosphate and Glu/Gln were the major compounds contributing to umami taste, as indicated by the highest TAVs in all samples. Raw had higher TAVs than cooked ones, indicating that heat-cooking removes these desirable flavor and taste compounds. This could be proportionally associated with the increase in aldehyde, ketone, and nitrogen-containing volatiles in all cooked samples. GR showed the highest thiobarbituric acid reactive substances (1.46 mg malonaldehyde/kg sample) and browning intensity (0.73), indicating the greatest lipid oxidation and Maillard reaction due to the higher temperature among all cooked samples (p<0.05). In contrast, SV and Raw exhibited similar profiles, indicating that low cooking temperatures preserved natural goat meat flavor, particularly the goaty odor. The principal component analysis biplot linked volatiles and non-volatiles dominant for each cooked sample to their unique flavor and taste. Therefore, these findings shed light on cooking method selection based on desirable flavor and preferences.

Trichinosis Caused by Ingestion of Raw Soft-Shelled Turtle Meat in Korea

  • Lee, Sang-Rok;Yoo, Sang-Hoon;Kim, Hyun-Seon;Lee, Seung-Ha;Seo, Min
    • Parasites, Hosts and Diseases
    • /
    • 제51권2호
    • /
    • pp.219-221
    • /
    • 2013
  • Reptiles, unlike mammals, have been considered to be unsuitable hosts of Trichinella spp., though larvae have been detected in their muscles and human outbreaks related to their consumption have, in fact, occurred. Herein we report 2 Korean cases of trichinosis, possibly transmitted via consumption of reptile meat. Both patients suffered from myalgia, headache, and facial edema. Laboratory examinations revealed leukocytosis with eosinophilia (54% and 39%, respectively) and elevated creatinine phosphokinase. ELISA was performed under the suspicion of trichinosis, showing positivity at the 29th and 60th day post-infection. Since they had consumed raw soft-shelled turtle meat, turtle was strongly suggested to be an infection source of trichinosis in Korea next to the wild boar and badger.

Incidence of White Striping and Its Effect on the Quality Traits of Raw and Processed Turkey Breast Meat

  • Mudalal, Samer
    • 한국축산식품학회지
    • /
    • 제39권3호
    • /
    • pp.410-417
    • /
    • 2019
  • The aim of this study is to evaluate the incidence of white striping abnormality and its consequences on the quality traits of raw and processed turkey breast (chemical composition, color traits, and water holding capacity). In total, about 2300 breasts from 22 flocks were used to assess the incidence and 60 breasts to evaluate the quality traits. Our study showed that the total incidence of moderate and severe white striping was 61.3% out of them, moderate cases were 49.4%. Severe white striped turkey breast exhibited significantly lower protein content (21.1 vs. 23.2 and 23.16%, p<0.05) and higher fat content (2.3 vs. 0.77 and 1.76%, p<0.05) if compared to normal and moderate white striped breast respectively. Moreover, moderate and severe white striped meat showed significantly higher redness (a*) (2.98 and 3.14 vs. 1.48, p<0.05) and yellowness (b*) indexes (7.27 and 7.95 vs. 4.05, p<0.05) than normal meat, respectively.

Salmonella균(菌)의 생육내(生肉內) 증식(增殖) 및 생존(生存) (Multiplication and Survival of Salmonellae in Raw Meat)

  • 정길택
    • 대한수의학회지
    • /
    • 제8권1호
    • /
    • pp.1-5
    • /
    • 1968
  • 여러가지 저장온도(貯藏溫度)에서 S. typhi-murium, S. anatum 및 S. meleagridis의 생육내(生肉內) 증식(增殖) 및 생존(生存)에 관하여 관찰하였다. $10^{\circ}C$에서는 세가지 균종(菌種)이 모두 증식하고 접종후(接種後) 3일(日) 내지 5일(日)만에 최대균수(最大菌數)에 이르렀지만 $7^{\circ}C$나 그 이하에서는 증식하지 못하였다. $7^{\circ}C$$5^{\circ}C$에서는 접종후(接種後) 3적일(適日)까지는 균수(菌數)의 변동이 별로 없었지만 그 이후엔 약간 감소되었다. $12^{\circ}C$에서는 6개월간(個月間)의 실험기간 동안에 S. typhi-murium파 S. anatum 은 균수(菌數)가 대단히 서서히 감소되었지만 S. meleagrids는 다른 두 균종(菌種)보다는 균수(菌數)의 감소율(減少率)이 약간 더 컸다.

  • PDF

The Antioxidative Properties of Ganghwayakssuk (Artemisia princeps Pamp.) Extracts Added to Refrigerated Raw Chicken Nugget Batter against Lipid Oxidation

  • Hwang, Ko-Eun;Choi, Yun-Sang;Choi, Ji-Hun;Kim, Hack-Youn;Kim, Hyun-Wook;Lee, Mi-Ai;Chung, Hae-Kyung;Kim, Cheon-Jei
    • 한국축산식품학회지
    • /
    • 제31권2호
    • /
    • pp.166-175
    • /
    • 2011
  • The efficiency of three concentrations (0.05, 0.1, and 0.2%) of Ganghwayakssuk (Artemisia princeps Pamp.) extract on the susceptibility of raw chicken nugget batter to lipid oxidation was investigated after 0, 3, 7, and 10 d of refrigerated storage at $4^{\circ}C$. The pH and yellowness values of all treatments were higher than those of the control (p<0.05). Additionally, the lightness and redness values of all treatments were lower than those of the control and as the amount of Ganghwayakssuk ethanolic extracts increased. At the end of the storage period (10 d), the peroxide values (POV), conjugated dienes (CD), and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The results show that Ganghwayakssuk prevents lipid oxidation in raw chicken nugget batter.

생선묵의 보장성에 관한 세균학적 연구 (Microbiological studies on the preservation of fish-paste products)

  • 안철우
    • 미생물학회지
    • /
    • 제9권2호
    • /
    • pp.47-54
    • /
    • 1971
  • This study is concerned to the microbial population and its effects in the fish paste products. Experimental results were summarized as following orders ; 1) The number of bacteria in accordance with raw materials and coocking site waas known to as ; Wheat flor - $7.0{\times}10^8$/gram , Brayed fish meat - $2.0{\times}10^7$/gram, Cooking table - $6.1{\times}10^6$/$1.54cm^2$Chopped fish meat -$4.1{\times}10^6$/gram, Wooden plate - $5.5{\times}10^5$/218.32cm, Sodium chloride - $8.8{\times}10^4$/gram, Wheat starch - $4.5{\times}10^4$/gram, Fish meat - $2.3{\times}10^4$/gram. However, there were a few bacterial numbers less than 300 per gram of raw materials, such as monosodium glutamate, tap water, sugar, saccharine and eggs. 2) Bacterial population in the raw materials might be changed according to the conditions of preservation. 3) When the heat tratment is used for the preservation, the thermal effects were rarely found at the interior part of fish paste products. Conduction of heat into the interior part dose not rise about $84^{\circ}C$ and the survival of bacteria could be possible under the condition. Therefore, cooking being used requires further studies. 4) Number of bacteria in the fish paste products sold in the market was higher on April and May than those on June. Especially on June, the number of bacteriz in the interior part were found higher than those in the exterior part of the products.

  • PDF

콩고기의 관능적 특성 및 소비자 기호도 분석 (Study on Sensory Characteristics and Consumer Acceptance of Commercial Soy-meat Products)

  • 김미라;양정은;정라나
    • 한국식생활문화학회지
    • /
    • 제32권2호
    • /
    • pp.150-161
    • /
    • 2017
  • This study was conducted to identify sensory characteristics of soy-meat samples by trained panels and to observe the relationship between these sensory characteristics and consumer acceptability of the samples. Descriptive analysis was performed on eight samples; four types of patty style soy-meat samples (Soy-meat Patty; SP) made with a Ddukgalbi recipe (YSP, VSP, LSP, and SSP) and four types of Bulgogi style soy-meat samples (Soy-meat Bulgogi; SB) made with a Bulgogi recipe (YSB, VSB, LSB, and SSB). Seven panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. Forty attributes were generated by panelists, and 37 attributes were significantly different across products (p<0.05). The SB group was characterized by beef, leek, and garlic flavor as well a sweetness, denseness, slipperiness, chewiness, and pepper after taste. The SP group was characterized by roughness, particle size, rancid oil flavor, raw bean flavor, astringent, sourness, and adhesiveness. Consumer test (n=125) showed that the VSB sample had the highest scores for acceptability of appearance, flavor, texture, and overall liking. The PLSR results show that the attributes that were more positively associated with acceptance of soy-meat samples were beef taste, wetness, and chewiness, whereas the raw bean smell and rancid oil flavor attributes were negative.