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- 저자 : Yangil Choi (검색결과 5 건)
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Jungseok Choi,Kimun Kwon,Youngkyu Lee,Eunyoung Ko,Yongsun Kim,Yangil Choi 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.2
The objective of this study was to investigate slaughtering performance, carcass grade, and quantitative traits of cuts according to seasonal influence by each month in pigs slaughtered in livestock processing complex (LPC) slaughterhouse in Korea, 2017. A total of 267,990 LYD (Landrace×Yorkshire×Duroc) pig data were used in this study. Results of slaughter heads, sex distribution, carcass weight, backfat thickness, grading class, total weight, and fat and lean meat percentages of each cut predicted by Autofom Ⅲ were obtained each month. The number of slaughtered pigs was the highest in early and late fall but the lowest in midsummer. Only in midsummer that the number of females was higher than that of castrates. During 2017, carcass weight was the lowest in late summer. Backfat thickness was in the range of 21–22 mm. In mid and late spring, pigs showed high 1+ grade ratio (37.05% and 36.15%, respectively). For traits of 11 cuts predicted by Autofom Ⅲ, porkbelly showed lower total weight, lean weight, and fat weight in midsummer to early fall but higher lean meat percentage compared to other seasons. Weights of deboned neck, loin, and lean meat were the highest in midfall compared to other seasons (p<0.05). In conclusion, characteristics of slaughtering, grading, and economic traits of pigs seemed to be highly seasonal. They were influenced by seasons. Results of this study could be used as basic data to develop seasonal specified management ways to improve pork production.
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Kwonjung Kim,Inkyu Bae,Jinho Cho,Yangil Choi,Jungheun Ha,Jungseok Choi 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.2
The objective of this study was to determine effects of humic acid (HA) and blueberry leaf powder (BLP) supplementation in pig feed on productivity, blood profiles, and meat quality characteristics of longissimus muscle. The experimental design included six treatments: 1) CON, no addition; 2) T1, BLP 0.1%; 3) T2, BLP 0.2%; 4) T3, humic acid 2%; 5) T4: humic acid 2%+BLP 0.1%; and 6) T5: humic acid 2%+BLP 0.2%. HA and BLP supplementation in pig feed significantly increased average daily feed intake (ADFI) values (p<0.05). HA supplementation in pig feed had beneficial effects in lipid profiles without altering feed efficiency rate (FER). HA and BLP co-supplementation in pig feed decreased pH in longissimus thoracis (p<0.05). In addition, sensory characteristics were enhanced when pig feed was supplemented with HA and BLP without causing adverse effects in meat quality. Taken together, addition of HA and BLP in pig feed may produce functional meat products.
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정동순(DongSoon Jung),최정석(JungSuk Choi),박성현(SungHyun Park),민재홍(JaeHong Min),최양일(YangIl Choi) 충북대학교 동물생명과학연구소 2010 동물생명과학연구 Vol.3 No.-
본 연구에서는 합성첨가제를 배제하여 친환경육제품으로 개발된 한우 떡갈비제품과 시중 유통중인 떡갈비제품의 품질특성을 비교하고자 수행하였다. 처리구는 한우육 35% 첨가구(T1)와 45% 첨가구(T2)로 돈육을 기본으로 하여 제조한 2개 떡갈비 시제품이며, 대조구는 시판되고 있는 Y축협 떡갈비제품(C1)과 H축협 떡갈비제품(C2)을 구매하여 공시재료로 사용하였다. 일반성분에서 처리구 T1과 T2가 대조구 C1과 C2에 비해 단백질은 낮고 수분과 지방함량이 높았다(p<0.05). 이러한 일반성분의 차이는 떡갈비 재료배합비의 차이에서 기인한 것으로 사료되었다. 품질특성에서 처리구 T1에서 다른 처리구들에 비해 보수력이 높고 가열감량은 낮았다(p<0.05). 반면에 변형율에서는 대조구 C1이 다른 처리구들에 비해 유의적으로 낮았다(p<0.05). 그 외 조직특성에서 대조구 C1과 C2에서 다른 처리구들에 비해 경도, 탄력성과 씹힘성에서 유의적으로 높았는데(p<0.05), 이는 첨가제 영향인 것으로 사료되었다. 제품내 콜레스테롤함량은 처리구 T1에서 유의적으로 낮았고, 총열량에서는 처리구 T1과 T2에서 대조구보다 낮은 경향이었다. 주관적 판정에서 처리구 T1이 다른 처리구들에 비해 육색과 조직감에서 유의적으로 높은 점수를 나타내었으나(p<0.05), 육특성에서는 처리구들 사이에 유의적 차이가 없었다. 관능검사의 경우 대조구 C2에서 다른 처리구들보다 다즙성, 풍미 및 전체 기호도에서 유의적으로 높은 점수를 나타내었다(p<0.05). 10일간 냉장저장중 육색변화에서 명도, 적색도 및 황색도의 경우 저장기간중 커다란 차이는 없었다. 반면에 적색도의 경우 처리구 T1과 T2에서 대조구 C1과 C2에 비해 유의적으로 낮은 수치를 나타내었는데(p<0.05), 이는 아질산염의 무첨가에서 기인한 것으로 판단되었다. 이상의 결과에서 한우육 35%를 첨가하고, 아질산염을 배제하여 제조한 떡갈비제품의 경우 조직특성과 관능특성이 보완된다면 영양적으로 우수한 건강기능성식품으로의 생산가능성이 충분할 것으로 사료되었다. This study was undertaken to compare the quality characteristics between Hanwoo added Tteokgalbi where no artificial additives were added and market Tteokgalbi products. Hanwoo added Tteokgalbi products were manufactured with 35% Hanwoo beef(T1) or 45% Hanwoo beef(T2) as a pork basis. Two types of Tteokgalbi products(Y Livestock Cooperatives(C1) and H Livestock Cooperatives(C2)) were purchased in the market and used as control. In the chemical composition, T1 and T2 products showed lower protein and higher moisture and fat contents than C1 and C2 products(p<0.05). These differences in chemical composition resulted from the different formulas in Tteokgalbi production. In the quality characteristics, T1 showed higher water holding capacity and lower cooking loss values compared to other products(p<0.05). In the other hand, C1 product showed lower deformation rate than other products(p<0.05). In the texture property, C1 and C2 products showed higher(p<0.05) hardness, springiness and chewiness values than T1 and T2 due to the artificial additives effect. In the cholesterol content, T1 showed lower value(p<0.05) compared to others. In the total calorie, T1 and T2 showed lower values than C1 and C2(p<0.05). In the subjective evaluation, T1 showed higher scores in color and texture than the others(p<0.05), but there was no significant difference in total acceptability among treatments. In the panel test, C2 showed higher(p<0.05) scores in juiciness, flavor and total acceptability than the others. In the color change during 10days of cooler storage, there were no significant differences in lightness, redness and yellowness values among treatments. However, T1 and T2 showed lower(p<0.05) redness values than C1 and C2 during 10days of cooler storage probably due to no nitrite addition. As a result, Tteokgalbi product with 35% Hanwoo beef and no nitrite could be developed as a functional healthy food if texture and sensory characteristics of final product would be improved.
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