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Effect of Irradiation on the Quality of Pale, Soft, Exudative (PSE) Pork During Storage at 4℃
Aera Jang(장애라),Xiande Liu(류현덕),Cheorun Jo(조철훈) 충남대학교 농업과학연구소 2007 농업과학연구 Vol.34 No.1
방사선 조사가 PSE 돈육의 품질에 미치는 영향을 알아보기 위해 전문 육류등급사에 의해 외관적으로 확인된 PSE 돈육 등심을 4.5 kGy로 감마선 조사 후 pH, 육색, 지방산화, 미생물 및 관능적 품질을 2주간 냉장저장하면서 측정하였다. pH는 4.5 kGy의 방사선 조사에 의해 영향 받지 않았으나 육색 중 적색도를 나타내는 a<SUP>*</SUP>값은 방사선 조사된 등심근에서 저장기간 전체를 통하여 유의적으로 증가하였음을 관찰할 수 있었다(P<0.05). 방사선 조사 4.5 kGy는 비조사구(0 kGy)와 비교하여 2주간 냉장저장기간 중 약 2 log의 총균수 감소효과를 보였다. 관능검사 결과 적색도 증가에 따른 방사선 조사 돈육등심의 선호도가 높았다. 이상의 결과를 종합해 볼 때 식육 방사선 조사기술은 미생물학적 안전성뿐만 아니라 PSE 돈육의 육색을 향상시키는데 유용하게 사용될 수 있음을 알 수 있었다. The effect of irradiation on the quality characteristics of pale-soft-exudative (PSE) pork was studied. The pork loin with severe PSE appearance was selected by meat grader, irradiated at 0 and 4.5 kGy, and meat quality characteristics including pH, color, lipid oxidation development, microbial and sensory quality were analyzed during 2 weeks of storage at 4℃. The pH values of non-irradiated and 4.5 kGy-irradiated PSE raw pork loin was not different. Hunter color a<SUP>*</SUP>-value, which represents redness of meat surface showed significant increase (P<0.05) in irradiated PSE pork loin. This higher Hunter color a<SUP>*</SUP>-value maintained during 2 weeks of storage. By 4.5 kGy of irradiation, approximately 2 log reduction of total aerobic bacterial counts was achieved during 2 weeks of storage when compared with non-irradiated control. Sensory panelists prefer the color of irradiated PSE meat than that of non-irradiated control because of redness. From the results, it is possible to use an irradiation technology to improve not only microbiological safety but also the color of meat which has severe defect such as PSE.
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Single-particle Characterization of Aerosol Particles Collected Nearby a Lead Smelter in China
Hae-Jin Jung,송영철,Xiande Liu,Yuwu Li,노철언 한국대기환경학회 2012 Asian Journal of Atmospheric Environment (AJAE) Vol.6 No.2
China has been a top producer and exporter of refined lead products in the world since the year 2000. After the phasing-out of leaded gasoline in the late 1990s,non-ferrous metallurgy and coal combustion have been identified as potential major sources of aerosol lead in China. This paper presents the single particle analytical results of ambient aerosol particles collected near a lead smelter using a scanning electron microscopy-energy dispersive x-ray spectroscopy (SEMEDX). Aerosol particle samples were collected over a 24-hour period, starting from 8 pm on 31 May 2002,using a high volume TSP sampler. For this near source sample, 73 particles among 377 particles analyzed (accounting for 19.4%) were lead-containing particles mixed with other species (S, Cl, K, Ca, and/or C),which probably appeared to be from a nearby lead smelter. Lead-containing particles of less than 2 μm size in the near source sample were most frequently encountered with the relative abundances of 42%. SEM-EDX analysis of individual standard particles,such as PbO, PbS, PbSO4, PbCl2, and PbCO3, was also performed to assist in the clear identification of lead-containing aerosol particles. Lead-containing particles were frequently associated with arsenic and zinc, indicating that the smelter had emitted those species during the non-ferrous metallurgical process. The frequently encountered particles following the lead-containing particles were mineral dust particles,such as aluminosilicates (denoted as AlSi), SiO2, and CaCO3. Nitrate- and sulfate-containing particles were encountered frequently in 2-4 μm size range, and existed mostly in the forms of Ca(NO3,SO4)/C, (Mg,Ca)SO4/C, and AlSi+(NO3,SO4). Particles containing metals (e.g., Fe, Cu, and As) in this near source sample had relative abundances of approximately 10%. Although the airborne particles collected near the lead smelter contained elevated levels of lead, other types of particles, such as CaCO3-containing, carbonaceous,metal-containing, nitrates, sulfates, and fly-ash particles,showed the unique signatures of samples influenced by emissions from the lead smelter.
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Effect of Irradiation on the Quality of Pale, Soft, Exudative [PSE] Pork During Storage at 4˚C
Jang, Ae-Ra,Liu, Xiande,Jo, Cheorun 충남대학교 농업과학연구소 2007 농업과학연구 Vol.34 No.1
방사선 조사가 PSE 돈육의 품질에 미치는 영향을 알아보기 위해 전문 육류등급사에 의해 외관적으로 확인된 PSE 돈육 등심을 4.5 kGy로 감마선 조사 후 pH, 육색, 지방산화, 미생물 및 관능적 품질을 2주간 냉장저장하면서 측정하였다. pH는 4.5 kGy의 방사선 조사에 의해 영향 받지 않았으나 육색 중 적색도를 나타내는 a*값은 방사선 조사된 등심근에서 저장기간 전체를 통하여 유의적으로 증가하였음을 관찰할 수 있었다(P<0.05). 방사선 조사 4.5 kGy는 비조사구(0 kGy)와 비교하여 2주간 냉장저장기간 중 약 2 log의 총균수 감소효과를 보였다. 관능검사 결과 적색도 증가에 따른 방사선 조사 돈육등심의 선호도가 높았다. 이상의 결과를 종합해 볼 때 식육 방사선 조사기술은 미생물학적 안전성뿐만 아니라 PSE 돈육의 육색을 향상시키는데 유용하게 사용될 수 있음을 알 수 있었다.
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방사선 조사가 PSE 돈육의 냉장저장 중 품질에 미치는 영향
장애라,류현덕,조철훈,Jang, Aera,Liu, Xiande,Jo, Cheorun Institute of Agricultural Science 2007 Korean Journal of Agricultural Science Vol.34 No.1
방사선 조사가 PSE 돈육의 품질에 미치는 영향을 알아보기 위해 전문 육류등급사에 의해 외관적으로 확인된 PSE 돈육 등심을 4.5 kGy로 감마선 조사 후 pH, 육색, 지방산화, 미생물 및 관능적 품질을 2주간 냉장저장하면서 측정하였다. pH는 4.5 kGy의 방사선 조사에 의해 영향 받지 않았으나 육색 중 적색도를 나타내는 $a^*$값은 방사선 조사된 등심근에서 저장기간 전체를 통하여 유의적으로 증가하였음을 관찰할 수 있었다(P<0.05). 방사선 조사 4.5 kGy는 비조사구(0 kGy)와 비교하여 2주간 냉장저장기간 중 약 2 log의 총균수 감소효과를 보였다. 관능검사 결과 적색도 증가에 따른 방사선 조사 돈육등심의 선호도가 높았다. 이상의 결과를 종합해 볼 때 식육 방사선 조사기술은 미생물학적 안전성뿐만 아니라 PSE 돈육의 육색을 향상시키는데 유용하게 사용될 수 있음을 알 수 있었다. The effect of irradiation on the quality characteristics of pale-soft-exudative (PSE) pork was studied. The pork loin with severe PSE appearance was selected by meat grader,irradiated at 0 and 4.5 kGy, and meat quality characteristics including pH, color, lipid oxidation development, microbial and sensory quality were analyzed during 2 weeks of storage at $4^{\circ}C$. The pH values of non-irradiated and 4.5 kGy-irradiated PSE raw pork loin was not different. Hunter color $a^*$-value, which represents redness of meat surface showed significant increase (P<0.05) in irradiated PSE pork loin. This higher Hunter color $a^*$-value maintained during 2 weeks of storage. By 4.5 kGy of irradiation, approximately 2 log reduction of total aerobic bacterial counts was achieved during 2 weeks of storage when compared with non-irradiated control. Sensory panelists prefer the color of irradiated PSE meat than that of non-irradiated control because of redness. From the results, it is possible to use an irradiation technology to improve not only microbiological safety but also the color of meat which has severe defect such as PSE.
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