http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
한우육과 수입우육의 육색 , pH , 세균수에 관한 연구
강종옥,이주형,김천제 ( J . O . Kang,J . H . Lee,C . J . Kim ) 한국축산학회 1997 한국축산학회지 Vol.39 No.3
This study was carried out to investigate meat color, pH and bacterial count of Hanwoo beef and imported beef. The meat color of beef was measured in L^* a^* b^* using a color difference meter. L^* value of imported beef was generally higher than Hanwoo beef. However, a^* value was higher in Hanwoo beef than in the other. pH of the rib eyes was higher in imported beef. The bacterial count gradually increased during cold storage(0℃), but it decreased during frozen storage(-18~). The initial count of bacteria was not much different in Hanwoo beef compared to imported beef, when measured just after slaughtering and shipment of frozen storage. However, the bacterial count was higher in imported beef than in Hanwoo beef during cold and frozen storage. On the other hand, the bacterial count in consumer stage was higher in Hanwoo beef.
한우육과 수입우육의 감별 검사에 관한 연구 1 . 출하전의 한우육과 수입우육의 육색소 및 미세구조
강종옥(J . O . Kang),정규성(K . S . Jung),조규석(K . S . Cho),판전량일(R . I . Sakada),유상하(S . H . Yoo) 한국축산학회 1992 한국축산학회지 Vol.34 No.2
This study was carried out to develop methods to differentiate beef of Korean cattle from that of imported cattle. The myoglobin content and the subcellular structures of beef were compared between the cattle of different origins. The results are summarized as follows: The myoglobin content was higher in Korean beef than imported one. Histological observation of muscle, showed that more granules of glycogen are present in Korean beef but few in the beef of foreign origins. Imported beef contains larger mitochondrias with loosely packed cristae in comparison to that of Korean beef. Z-fine of Korean beef cells was much wider than that of foreign beef cells.
전기자극 근육의 사후변화에 따른 Myosin 조제형 2 . 정육저장의 영향
강종옥 ( J . O . Kang ) 한국축산학회 1991 한국축산학회지 Vol.33 No.4
This studies were carried out to investigate the extent of actin-myosin dissociation with actin consent observed during myosin Preparation. Actin, tropomyosin and 30,000 dalton components were observed in the myosin sample from the muscle with no electrical stimulation which was stored for 7 days at 0℃ However, these components were not observed in the myosin sample, which was prepared from electrically stimulated muscle stored for 7 days at 0℃
전기자극근육의 사후변화에 따른 Myosin 조제형 1 . 지육의 영향
강종옥 ( J . O . Kang ) 한국축산학회 1987 한국축산학회지 Vol.29 No.9
Myosin preparation method was used in investigate the weakening of the actin myosin bonds affecting the meat tenderness. The myosin samples were prepared from the untreated carcasses, after being stored for 14 days. Large amount of both actin and tropomyosin as well as additional components (27, 000 and 30,000 dalton) were observed. However, the myosin samples prepared from the carcasses after the electrical stimulation showed not only much reduced amount of both actin and tropomyosin but also no production of the additional components. This might implicate that the electrical stimulation may contribute to resist a change of the actinmyosin bonds during postmortem storage.
축육 제품의 유통 구조 및 저장성 개선에 관한 연구 2 . 시판 축육제품의 품질 수준
이근택(K . T . Lee),박숙영(S . Y . Park),강종옥(J . O . Kang) 한국축산학회 1991 한국축산학회지 Vol.33 No.2
Wiener and Frankfurter type sausages stored at refrigerater or ambient temperatures for longer than 3 weeks within expiration date in domestic markets were were randomly sampled and investigated on the various qualty characteristics to determine the commercial qualty of the products. The results obtained are summarized as follows; l. In the samples of Wiener sausage, the dominant flora was lactic acid bacteria. The 9 out of 17 products samples tested were found to have a total microbial count exceeding 10^7/g. 2. In Frankfurter sausages, the 17 out of 20 samples had a total microbial count below 10^6/g. 3. In all samples except for the 3 cases, there was no presence of Brochothrix thermosphacta, Enterobacteriaceae, and yeast and mould above detectable limit of 10²/g. 4. When the total microbial count in Wiener sausage exceeded 10^7/g, sensory defects were noted. The Wiener sausages sampled from refrigerater were evaluated to be unacceptable in some cases, whereas the Frankfurter sausages held at ambient temperature maintained an acceptable qualty. 5. With the development of lactic acid bacteria in Wiener sausage, there was a significant decrease in pH value (P$lt;0.001). 6. There was no consistent trend in the data of TBA and VBN values for prediction of spoilage in packed meat products, which was more pronounced in Frankfurter sausages with lower microbial counts than in Wiener.