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돈의 축적지방 함량이 돈육품질에 미치는 영향 2 . 돈육의 지방 및 인지질함량이 돈육질에 미치는 영향
박형기,이문준,오동환 ( H . K . Park,M . J . Lee,D . H . Oh ) 한국축산학회 1985 한국축산학회지 Vol.27 No.11
To find the cause of PSE porcine muscle occurring in pig chemical composition of meat, intra-muscullar fat and the phospholipid content of pig were analyzed. The results are summarized as follows. 1. Backfat thickness and tat content showed a significant difference (P$lt;0.01) between the female pig and the male pig. The females were more fat content and higher percentage of PSE porcine muscle incidence than the male pigs. 2. The PSE porcine muscle occurred frequently in the loin portion in pig and female pigs showed severely higher incidence than the male pigs. 3. The body composition varied with increasing body weight in pig. The most obvious difference between female and male was the fat content and backfat thickness 4. The experiment has not found a significant difference between male and female in the fat content, but the females had a greater content of fat than male. Body weight a significant difference (P $lt; 0.01) between male and female.
돈골격근의 생화학적 특성에 관한 연구 2 . 환경온도가 Myosin B 의 생물학적 기능에 미치는 영향
박형기,유용걸,이문준 ( H . K . Park,Y . G . Yu,M . J . Lee ) 한국축산학회 1991 한국축산학회지 Vol.33 No.1
Samples were taken from the porcine longissimus dorsi of lumbar vertebra of the animals weighing over 110 kg of live weight. Samples were treated at 0℃ or for 30, 60. and 90 min at 40℃. Superprecipitation activity of myosin B from the samples at 40℃ was much lower than those at 0℃. No superprecipitation was found in the case of myosin B of those treated for 90 min at 40℃. Also ATP sensitivity of myosin B of the samples treated at 40℃, was lower than those at 0℃. In 40℃ treatment. small amount of M. H. C. was founded and α-actinin degradation. Thus, the differences found in this experiment seem to reflect the differences in biological function of the myosin B. As they correspond to PSE porcine muscle symptoms. it is Concluded that the porcine carcass has to be treated at 0℃ immediately after slaughter for production of good quality of porcine meat especially for the animals slaughtering at the live weight exceeding 110 kg.
Broiler 의 품종간 산육성 (産肉性) 에 관한 연구 2 . 평사 사육에 의한 Arbor Acres 와 Maniker 종의 산육성
박형기(H . K . Park),유성열(S . Y . Yoo),유용걸(Y . G . Yu) 한국축산학회 1993 한국축산학회지 Vol.35 No.2
Two broiler breeds, Arbor Acres and Maniker, were Moor-fed trod 6 chicks of each sea randomly chosen out of 640 were slaughtered at the 5th, 6th, and 7th week, respectively to examine the meat productivity. Arbor Acres weight 4.6% more than Maniker as far as the breeds difference in live weight is concerned and Males in both breeds weighed 17% more than female in live weight. Weights of carcass against live weights amounted 70% in both varieties regardless of sex. Lean meat From carcass weight was 54% on the average in both breeds and sexes. Arbor Acres yielded higher meat productivity than Maniker. Males had meat productivity from 15 to 26% higher than females. In addition, the ratio of edible portion was higher in Arbor Acres than in Maniker. The rate of fat deposit in comparison with carcass weight was higher percent io female and male of Maniker, than that of Arbor Acres.
Broiler 의 품종별 산육성에 관한 연구 3 . Cage 와 평사에서 사육한 Hubbard 종의 산육성
박형기(H . K . Park),유성열(S . Y . Yoo),유용걸(Y . G . Yu) 한국축산학회 1993 한국축산학회지 Vol.35 No.4
Among the broiler breeds in Korea, Hubbard was chosen to be raised in cage and on floor and 6 chicks of each randomly chosen out of 640 were slaughtered at the 5th, 6th and 7th week, respectively to examine the meat productivity. Heaiver body weights of the male in the floor group while for the female in the cage group. Heavier body weights of the males were found in the floor group and those of the females in the cage. However, males showed heavier live weight than females in both feeding system. Average carcass percentage based on the live weight was 70.9%. Greater carcass percentages were found in the floor male and cage-fed female groups, respectively. Lean weight was 56,4 percentage of the carcass weight. Male was greater to female. Edible portion was greater in male and in the floor broiler group. Cage males and floored females tended to deposit more fat in the body. It is recommeded to raise male broilers in floor while females in cage system.
계육의 가공특성에 관한 연구 1 . Broiler 의 퇴육 및 흉육의 가공특성
박형기(H . K . Park),한승관(S . K . Han) 한국축산학회 1993 한국축산학회지 Vol.35 No.5
This present study deals with the research on the processing characteristics of broiler meats which have been an important issue in broiler meat industry. Especially the rheological properties of the broiler meat products made from breast and thigh meat of 8th week age broiler and biochemical property of myofibrillar protein - myosin B and fat content in muscle tissue were studied. The results obtained were as follows. The Viscosity of emulsion from thign meat were much less than that of breast. The rheological properties - hardness, springiness, chewiness and tenderness, of the products made from breast meat were better than those from thigh meat. The rheological properties of product made from breast meat were markedly improved by the addition of compounds - NaCl with triphosphate in the curing agents and by the addition of whey protein in the none meat components i.e., fillers. The extractability of myosin B of the breast meat were higher than those of the thigh meats. On the contrary, fat content in muscle tissue of the thigh were higher than those of the breast in broiler meats.
계육의 가공특성에 관한 연구 2 . Broiler 의 퇴육 및 흉육 Myosin B 의 생물학적 특성
박형기(H . K . Park),한승관(S . K . Han),육차삼치남(M . Muguruma) 한국축산학회 1993 한국축산학회지 Vol.35 No.6
In the present study, we investigated extractability, turbidity, superprecipitation and SDS polyacrylarnide gel electrophoresis(SDS-PAGE) of myosin B from breast and thigh muscle of 8 week-old broilers. Extractability of myosin B from thigh muscle was much less(51%) than of breast. By heating linearly increasing rate of 3℃/min from 30℃ to 100℃ and constant at 75℃,turbidity of myosin B from both breast and thigh muscles was great and stable at pH 6.0 but low and unstable at other pH value. Myosin B from breast muscle showed greater superprecipitation than from thigh and those superprecipitation was especially activated at pH 6, 2mM Mg ATP, and 0.5mM and lmM Mg^(2+) solutions. According to SDS-PAGE patterns, the areas of the bands, and analysis value from densitometric charts, myosin B from breast indicated that MHC, Light chain 1, 2, and 3, and actin components were much more than from thigh. This difference of both muscle myosin B seems to related to the difference of biological properties of myofibrillar protein components.
냉장중 염지육의 지방산 조성과 인지질 함량에 미치는 아질산염의 효과
박형기(H . K . Park),한승관(S . K . Han),(K .Yamauchi) 한국축산학회 2000 한국축산학회지 Vol.42 No.3
This study was conducted to investigate the effects of nitrite treatment on the changes of fatty acid composition of precooked cured meats under cold storage conditions. As a result, total and neutral lipid contents showed a higher value in untreated meats (0 ppm), than that of treated meats (100 ppm) whereas the polar lipid content showed the opposite trend. In fatty acid composition, the proportion of 18:2 (ω6), 20:4 (ω6) and PUFA (ω6) and the ratio of PUFA (ω6) to PUFA (ω3) showed higher significant in 100 ppm treatments than 0 ppm cured meats, at 5 and 14 days. In the case of polar lipids, levels of 18:2 (ω6), 20:4 (ω6) and PUFA (ω6) and the (ω6)/(ω3) showed a higher value in 100 ppm treatments during the storage period. The phospholipid levels in 100 ppm treatments at 5 and 14 days of storage showed higher significant than that of 0 ppm cured meats. By looking at these result, it is clear that nitrite has some kind of antioxidative effect in stored cured meat products, and this effect is mainly focused on ω6 PUFAs.
Broiler 의 품종별 산육성에 관한 연구 1 . Cage 사육에 의한 Maniker 종과 Ross 종의 산육성
박형기(H . K . Park),정은숙(E . S . Jeong),김병태(B . T . Kim) 한국축산학회 1990 한국축산학회지 Vol.32 No.8
This experiment was carried out to investigate the meat productivity of two new broiler breeds, Maniker and Ross by Cage feeding. Six typical chicks of each sex from both breeds were slaughtered at 5th 6th and 7th week of age respectively in both strains. The results obtained were as follows. Overall mean of the Carcass weight was greater for the Ross than Maniker. The lean meat Weight of the Ross was heavier than that of the Maniker in male and female. The ratio of lean meat for two breeds was slightly higher at 6th week than that at 5th or 7th week. The ratio of Skin to Carcass weight for Ross was higher than that for Maniker in male and female. The ratio of Skin to Carcass weight increased as the chicks grew older. The average weight of edible portion for Ross was higher than that for Maniker. In both Sexes, the ratio of bone to carcass weight was highest at 5th week where as that of muscle was highest at 6th week and that of fat at 7th week. The content of protein and moisture was higher in male than in female chicks. The moisture content decreased gradually while that of fat increased as the chicks grew old.
돈의 축적지방 함량이 돈육품질에 미치는 영향 1 . 돈의 축적지방이 PSE 돈육 발생에 미치는 영향
박형기,이문준,오동환 ( H . K . Park,M . J . Lee,D . H . Oh ) 한국축산학회 1985 한국축산학회지 Vol.27 No.12
In order to find out the effects of the amount of deposited fat on the pork quality, the factors affecting the PSE porcine muscle were investigated. The results are summarized as follows; 1. Of 10,993 experimental swine, 4,225 individuals (38.6%) had PSE porcine muscle. 2. Severe stress by the high temperature which the pigs were exposed to before slaughter became a direct cause of the occurence of the PSE porcine muscle. 3. The PSE porcine muscle occured more often in the heavy carcass weight and in the male. 4. The incidence of the PSE porcine muscle were higher in swine which had a thick backfat. 5. The incidence of the PSE porcine muscle showed almost no correlation with the loin-eye area. 6. The price of carcass at whole sale market was determined according to backfat thickness and intramuscular fat.