감마선 조사 처리가 쇠고기 숙성에 미치는 효과에 대한 연구

정명섭,강효경,엄보영,김영직,이무하 ( M . S . Chung,H . K . Kang,B . Y . Um,Y . J . Kim,M . Lee ) 한국축산학회 1997 한국축산학회지 Vol.39 No.3

This experiment was carried out to investigate the effect of gamma irradiation (1.5, 3.0kGy) treatment on physicochemical and microbiological properties of Semitendinosus muscle of Hanwoo beef aged at 20℃ for 35 hr and then refrigerated at 5℃ for 8 days. The pH of all the treatments decreased at 2 day, but they were increased gradually during storage. Low dose gamma irradiation did not affect meat color, sensory flavor, tenderness, juiciness, and total acceptability score. The radiation and aging treatments accelerated lipid oxidation and color change. However, the aging treatment of beef at 20℃ for 35 hr resulted in desirable shear force value and sensory property on tenderness. Even though the beef was aged at 20℃ for 35 hr, low number of total bacteria counts could be maintained during 8 days storage by the 3.0 kGy irradiation treatment.

돈유품질과 도체특성에 대한 전지대두의 급여 효과

이무하(M . Lee),정명섭(M . S . Chung),박형일(H . I . Park) 한국축산학회 1996 한국축산학회지 Vol.38 No.5

In order to study the effects of feeding full-fat soybeans on pork quality and carcass characteristics, wheat-soybean oil meal based diets with different levels of full-fat soybean replacement(0%, 50% and 100%) were fed to cross-bred pigs of three breeds(I.×y×D) with the average live weight of 30.4 ㎏. The pigs were alloted randomly in groups of fourteen to each of three dietary treatments in three replicates(one gilt and two barrows). The whole feeding period was divided into three stages : starting(71∼109 days), growing(109∼44 days) and finishing(145∼169 days). No significant differences were found either in average daily gain(ADG) or in feed conversion rates(FCR) among the three dietary treatment groups. However, the 100% full-fat soybeans(FFS) group resulted in the best ADG and FCR for the total experimental pemod. Considering each experimental stage, the 100% FFS group was better at the starting stage while the control group appeared to be better at the growing and fininshing stages. Fifty percent of the FFS group was average for ADG and FCR. Economic analysis with market feed prices showed that the 100% FFS diet seemed to be economically advantageous over the other two diets. Carcass characteristics of pigs indicated that no differences due to the replacement levels of FFS were observed in terms of hot carcass weight, carcass length, backfat thickness, loin eye area and lean %. There were no differences in moisture, fat, protein, intramuscular fat and pH. Hardness of backfat decreased and TBA values increased with the increase of FFS in diets. Also, the total saturated fatty acids tended to decrease with FFS level in the diets. Of the unsaturated fatty acids, fat from pigs fed FFS contained less oleic acid and more linoleic and linolenic acids than that from pigs fed the control diet. Sensory evaluation indicated that there were no differences in preference among porks from the three dietary treatment groups.

식물성 유지의 첨가가 인삼을 함유한 저지방 계육소시지의 품질에 미치는 영향

박형일(H . I . Park),이무하(M . H . Lee),유익종(I . J . Yoo),정명섭(M . S . Chung) 한국축산학회 1992 한국축산학회지 Vol.34 No.6

This study was carried out to investigate the effect of unsaturated fatty acid addition on quality of chicken sausage containing ginseng. Chopped chicken meats were processed with 2.5% of ginseng and three different ratio of lard vs. vegetable oils. Total fat content was controlled to be 10%. Sausage Ⅰ contained lard 10%; sausage Ⅱ contained lard 5%, red pepper seed oil 1% and perrila oil 4%; sausage Ⅲ contained lard 2%, red pepper seed oil 1% and perrila oil 7%. Sausages Ⅰ, Ⅱ and Ⅲ had a lower crude fat content (10%), lower calory (less than 50% of commercial sausage), higher content of dietary fiber and slightly higher cohessiveness value (0.51-0.55) than the commercial sausage. In fatty acid composition, unsaturated fatty acid/saturated fatty acid ratio increased significantly by the addition of vegetable oils. During 30 days of storage, pH of sausages remained nearly constant (6.2 to 6.3), while residual nitrite content gradually decreased. Cured meat pigment content showed somewhat complicated change and meat color was not improved, which is one of the weak point in white meat products. Although the TBA value in sausages Ⅰ, Ⅱ and Ⅲ was varied differently, the values were kept under less than 1 ppm by addition of ginseng. The results indicated that the sausages Ⅰ, Ⅱ and Ⅲ had characteristics of low calory and high dietary fiber and that the addition of vegetable oils with high linolenic acid did not result in oxidation problem in the presence of ginseng.

런천미트 통조림의 품질비교

박형일(H.I. Park),양승용(S.Y. Yang),정명섭(M.S. Chung),이무하(M. Lee) 한국식품과학회 1992 한국식품과학회지 Vol.24 No.5

톱밥 발효사료 및 분말어유의 첨가사료가 돈육의 선도에 미치는 영향

이정일,정명섭,박구부,박범영,박태선,황보종,김진형,성필남 한국축산학회 1998 한국축산학회지 Vol.40 No.1

This study was conducted to investigate the influence feeding fermented sawdust and powdered sardin oil on meat quality of pork. The pigs were randomly assigned to one of four treatments: a), control (normal feed); b), T1 (normal feed and fermented sawdust 30%); c), T2 (normal feed and sardin powder oil 10%); d), T3 (normal feed, fermented sawdust 30%, sardin powder oil 10% and limited amino acid 30%) from live weight 30 ㎏ to 110 ㎏ and slaughtered. The samples were stored at 0 ± 1℃. The shelf life was determined for on the days of 2, 4, 6, 8 and 15. The results obtained were summarized as follows: The thiobarbituric acid reaction substance(TBARS) values of all the treatments were increased with the storage periods (P$lt;0.05). T1 had lower TBARS value than the other treatments until the 8th day, there were no significant differences among treatments at the 15th day. There were no significant differences among volatile basic nitrogen (VBN) of the treatments with the storage periods. The peroxide value of all the treatments was decreased with days of the storage (P$lt;0.05), but was increased again after 8th day. That of T1 was significantly lower than that of others at the 15th day. The TBARS of all the treatments increased with days of the storage(P$lt;0.05), and they were not significantly different each others. There were no significant differences among VBN of treatments with the storage periods. The peroxide values of all the treatments were decreased with the storage periods(P$lt;0.05), but was increased again after 8th day. That of T1 was significantly lower than those of the others at the 15th day.

저수준 전자선 조사 처리가 쇠고기 숙성에 미치는 효과

이무하,정명섭,강효경,엄보영,김영직 한국축산학회 1998 한국축산학회지 Vol.40 No.2

This experiment was carried out to investigate the effects of electron beam irradiation (1.5, 3.0 KGy) and high temperature conditioning on semitendinosus muscle of Hanwoo beef aged at 20℃ for 35 hr and then refrigerated at 5℃ for 9 days. The control sample was refrigerated at 5℃ without irradiation. Total bacterial count, TBA value, sensory test, meat color, shear force value and pH of the samples were analyzed. Electron beam irradiation did not affect pH and shear force value significantly but samples aged at 20℃ showed slightly better tenderness than other samples(p$lt;0.05). While beef samples irradiated with electron beam and/or aged at 20℃ showed lower $quot;a$quot; value than other treatments (p$lt;0.05), there were no significant differences in $quot;L$quot; and $quot;b$quot; values among the samples. Electron beam irradiation and high temperature conditioning at 20℃ could not affect consistently to sensory properties such as flavor, juiciness, overall acceptability of the beef samples. However, the irradiated and aged samples showed higher TBA values than other samples. Total bacterial counts of beef samples stored at 5℃ after irradiation reached 10' after 9 days but those of beef samples aged at 20℃ reached that number after 2 days storage. Therefore, low dose of electron beam irradiation(1.5 and 3.0 KGy) treatment was not effective to reduce microorganisms in beef samples aged at 20℃.

톱밥발효사료 급여 및 분말어유의 첨가사료가 돈육의 선도에 미치는 영향

이정일,정명섭,박구부,박범영,박태선,황보종,김진형,성필남 경상대학교 축산진흥연구소 1997 畜産振興硏究所報 Vol.24 No.1

DHS/GC/MSD 에 의한 세절된 쇠고기의 휘발성 풍미성분 분석

이무하,강통삼,정명섭 한국축산학회 1994 한국축산학회지 Vol.36 No.2

Research was conducted to develop an analytical procedure for volatile compounds of raw ground beef by using the DHS/GC/MSD system. Five grams of raw ground beef were transferred into a 30 ㎖ glass serum bottle and sealed air tight with teflon rubber septa and aluminum caps. Samples were stored at 5℃ under fluorescent lighting for 8 days, which is similar to commercial super market conditions. A reproducibility test for the DHS/GC system was conducted by calculating the Coefficient of Variation (CV%), which was 1.98%. The value indicates that volatile compounds of raw ground beef were successfully analyzed by the DHS/GC system. Twenty-six volatiles were separated with a total of 24 being identified. The major volatile compounds of raw ground beef were saturated or unsaturated alcohol and hydrocarbon compounds, ketone compounds, and sulfur containing compounds.