버크셔 계통조성돈의 육질 특성비교

박범영,조수현,김진형,성필남,강근호,정다운,김철욱,박화춘,정종현,최종순,김동훈,Park, Beom-Young,Cho, Soo-Hyun,Kim, Jin-Hyoung,Seong, Pil-Nam,Kang, Geun-Ho,Jeong, Da-Woon,Kim, Chul-Wook,Park, Hwa-Chun,Jeong, Jong-Hyun,Choi, Jong-Soon,Ki 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.5

체계적인 종돈관리와 우리의 식문화 특성을 고려하여 육질이 우수한 버크셔 계통조성을 위하여 총 8농장에서 종돈을 구입하여 유전적인 교류 유무에 따라 총 448두의 버크셔를 가계에 따라 5계통으로 분류하고 도축하여 육질을 비교한 결과 도축 후 45분 pH($pH_{45\;min}$)는 성장계통이 6.08로 육질 1계통과 3계통에 비하여 유의적으로 높았지만, 사후 24시간 pH($pH_{24\;h}$)는 육질 1계통과 계통5가 각각 5.69, 5.65로 유의적으로 낮았다. 수분함량은 계통5가 가장 높았고, 근내지방 함량은 계통 4가 3.07%으로 높았다. 보수력은 계통 3이 58.36%로 가장 높았고, 전단력은 계통 4가 2.84 kg로 가장 낮았다(p<0.05). 육색 명도(CIE L) 값에서는 계통5가 51.59로 다른 계통들에 비하여 유의적으로 높았고, 적색도(a)와 황색도(b)는 유의적인 차이를 보이지 않았다. 전반적인 결과를 볼 때 육질 측면에서 계통 4가 근내지방 함량과 pH가 높고, 육색 명도, 드립감량, 전단력가가 낮아 육질형, 계통 5는 성장형으로서의 한국형 버크셔 계통조성에 활용성이 높을 것으로 판단되었다. Objective of this study was to develop a Korean Berkshire line produced using organized management techniques. A total of 448 pigs divided into five line groups were slaughtered and analyzed for their meat quality. $pH_{45}$ values were significantly higher in lines 1~4 (pH 6.08). However, $pH_{24}$ values were lower in line 1 (pH 5.69) and line 3 (pH 5.65) (p<0.05) than in the other lines. Moisture contents were significantly higher in line 5, and the intramuscular fat contents (3.07%) were significantly higher in the other four lines. Water holding capacity (WHC) was higher for line 3 (58.36%) while Warner-Bratzler shear force (WBS) values were significantly higher for line 4 (2.84 kg/$0.5inch^2$) than in the other lines (p<0.05). For meat color properties, L values (CIE L) were 51.59 for line 5, and this value was higher than the other lines. There were no significant differences in $a^*$ values and $b^*$ values among the five lines (p>0.05). Therefore, line 5 was selected as the growth type, whereas line 4 was selected as the Korean Berkshire line that produced pork significantly higher in pH and significantly lower in meat color (lightness), drip loss, and WBS.

글루코사민 유도체(GD) 급여 돈육의 육질 특성

박범영,조수현,황인호,김진형,오석중,이종문,윤상기,Park Beom-Young,Cho Soo-Hyun,Hwang In-Ho,Kim Jin-Hyoung,Oh Suk-Jung,Lee Jong-Moon,Yun Sang-Gi 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.3

이유자돈 시기 25∼70일령까지 글루코사민 유도체를 1일 1두당 3 mL급여한 돼지와 급여하지 않은 돼지의 도체등급 특성과 육질특성을 비교한 결과는 다음과 같다. 도체중과 등지방층 두께는 시험구와 대조구간 유의적인 차이를 보이지 않았으나, 시험구가 표준오차가 적어 균일도가 높은 것으로 조사되었다. 도체등급 판정결과 최종 A등급 출현율을 비교했을 경우에는 시험구 및 대조구에서 각각 48.7%, 29.2%로 시험구가 약 19.5% 높은 출현율을 보였다. 돼지고기의 육질을 비교한 결과 육색, 가열감량, 전단력, pH 보수성, 육즙분리율 등 대부분의 육질에서 유의적인 차이를 보이지 않았으나(p>0.05), 일반성분중 단백질과 회분은 시험구가 유의적으로 높은 경향을 보였다. 본 시험결과 이유후 육성돈 시기에 글루코사민 유도체의 급여는 육질에는 큰 차이가 없으나, 출하일령 단축과 도체등 급에서의 규격돈 생산에는 효과가 있는 것으로 나타났다. The feeding group, composed of weaning pigs fed 3 mL of glucosamine derivatives, was compared for the carcass and quality characteristics with the unfeeding control group for 25∼70 days since they were born. The results were as follows; There were no significant differences in carcass weight and back-fat thickness between the feeding group and the unfeeding group although the feeding group had low ranges of standard error when compared to the control. Feeding group had higher incidence frequencies of A grade (42.7%) than the control (29.2%). The feeding group and unfeeding group had no significant differences in meat color, cooking loss, WBS, pH, WHC and purge loss. Results from this study showed that feeding GD had effect on the decrease the market weight and production of consist carcass weight, however, the feeding GD had no effect on pork quality during rearing times after weaning.

구제역과 축산물의 안전성

박범영(Beom-Young Park) 한국식품과학회 2004 식품과학과 산업 Vol.37 No.1

축산물 및 가공 : 셀레늄 급여원에 따른 한우 채끝육의 육질 특성

박범영 ( Beom Young Park ),조수현 ( S. H. Cho ),성필남 ( P. N. Seong ),하경희 ( K. H. Hah ),이성훈 ( S. H. Lee ),황인호 ( I. H. Hwang ),김동훈 ( D. H. Kim ),김완영 ( W. Y. Kim ),이종문 ( J. M. Lee ),안종남 ( J. N. Ahn ) 한국동물자원과학회 ( 구 한국축산학회 ) 2006 한국축산학회지 Vol.48 No.4

우유의 알레르기 유발물질

김소영 ( So Young Kim ),오상석 ( Sang Suk Oh ),함준상 ( Jun Sang Ham ),설국환 ( Kuk Hwan Seol ),김현욱 ( Hyoun Wook Kim ),한상하 ( Sang Ha Han ),최은영 ( Eun Young Choi ),박범영 ( Beom Young Park ),오미화 ( Mi Hwa Oh ) 한국유가공기술과학회 2012 Journal of Dairy Science and Biotechnology (JMSB) Vol.30 No.1

Since the prevalence of allergies is increasing, food allergy is a major concern for consumers, as well as for the food industry. The foods that account for over 90% of all moderate to severe allergic reactions to food are milk, eggs, peanuts, soybeans, fish, shellfish, wheat, and tree nuts. Of these food allergens, milk is one of the major animal food allergens in infants and young children. Milk is the first food that an infant is exposed to; therefore, the sensitization rate of milk in sensitive individuals is understandably higher. The mechanisms involved in allergic reactions caused by this hypersensitivity are similar to those of other immune-mediated allergic reactions. The reactions occur in the gastrointestinal tract, skin, and respiratory tract, with headaches and psychological disorders occurring in some instances. The major allergenic proteins in milk are casein, β-lactoglobulin, and α-lactalbumin, while some of the minor allergenic proteins are lactoferrin, bovine serum albumin, and immunoglobulin. Reliable allergen detection and quantification are essential for compliance with food allergen-labeling regulations, which protect the consumer and facilitate international trade.

사료의 영양수준에 따른 재래흑돼지의 산육능력 및 육질비교

최염순,박범영,이종문,채병조,이성기,Choi, Yeom-Soon,Park, Beom-Young,Lee, Jong-Moon,Chae, Byung-Jo,Lee, Sung-Ki 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.1

This study was conducted to evaluate the effects of nutritional levels on the growth and pork quality of Korean native black pigs (54 pigs from 35-75kg). Three nutritional levels (high, medium and low in ME and lysine) were tested. As nutritional levels increased, the average daily gain improved, and the days to market weight were reduced. There were no significant differences in dressing percentage, backfat thickness, loin eye area and % lean among the dietary treatments. However, barrows showed thicker (p<0.05) for backfat than gilt. The analysis of Korean native black pig carcass traits indicated that the fatty acid composition of loin-eye muscle, intra-muscular fat content, sarcomere length, and muscle ratio between red- and white-muscles did not show any statistically significant variation. However, regarding intra-muscular fat, H carcasses (high energy diet) contained higher levels of saturated fatty acids with lower levels of unsaturated fatty acids compared to the carcasses from the other two energy groups (M and L). In addition, the levels of n-3 tended to be lower as the energy/lysine level in the diet increased, while the ratio of n-6/n-3 tended to decrease as the energy/lysine level increased, even though the differences were not statistically significant. Even with no statistically significant differences, it was interesting to observe that the sarcomere length tended to increase as the energy level of the diet increased, and with muscle ratio analysis, the red muscle ratio from the L-group, and the white muscle ratio from the M-group were higher than the other energy groups.

어리장 형태와 계절이 육계 출하환경 및 폐사에 미치는 영향

김동훈,박범영,황인호,조수현,김진형,이종문,Kim Dong-Hun,Park Beom-Young,Hwang In-Ho,Cho Soo-Hyun,Kim Jin-Hyung,Lee Jong-Moon 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1

이 연구는 어리장 형태와 계절이 출하환경 및 폐사율에 미치는 영향을 조사하여 출하 중 폐사에 의한 경제적 손실을 예방하고 관련 시설 개선을 위한 정책적 자료를 확보하기 위해 수행하였다. 관리실태는 출하관리환경이 다른 2계열 업체의 관리대장을 입수하여 1, 4, 8, 10월 첫째주 1주일분에 대해 적재중량, 수송밀도, 수송 및 계류시간, 폐사율 등을 분석하였다. 두 업체의 평균 적재중량, 수송시간, 계류시간 및 폐사율은 각각 3.9 톤, 96 분, 478 분 및 0.6%이었다. 상자형과 컨테이너형 어리장의 수송중 폐사율은 각각 0.5와 0.6%로 컨테이너형이 유의적(p<0.05)으로 높았으며 적재중량 및 수송밀도($cm^2/kg$)또한 컨테이너형이 상자형에 비해 많고 높았다. 출하계절별 폐사율은 봄, 겨울이 각각 0.7, 0.8%로 여름, 가을의 0.5%에 비해 유의적으로 높은 경향을 나타내었다. 어리장 형태와 출하계절에 따른 폐사율은 상자형의 경우 봄, 겨울이 각각 0.8, 0.7%로 여름, 가을의 0.3, 0.4%에 비해 높았다. 컨테이너형은 봄, 가을, 겨울의 폐사율이 각각 0.7, 0.5, 0.8%로 유의적인 차이를 보였으며 봄과 여름, 여름과 가을은 유의적인 차이를 보이지 않았다. 출하 후 육계의 폐사율은 컨테이너형, 상자형이 비슷하였으며 계절은 봄, 겨울이 여름, 가을에 비해 높았다. 이는 다른 계절에 비해 계류장에서의 대기시간이 길고 가온시설이 없어 동사한 닭이 많기 때문으로 사료되었다. The current study was conducted to investigate the effect of types of crate and season on transport condition and mortality, and ultimately to identify the best practice for reducing economic lose. Total loading weight stocking density, transport and lairage times and mortality were surveyed from the management data sheet of two companies for each first week of January, April, August and October, An average loading weight, length of transport and lairage times and mortality were 3.9 ton, 96 min, 478 min and 0.6%, respectively. Mortality after lairage was not significant between two types of crate. In addition, container type crate showed higher loading weight and stocking density than box type one. Spring and winter had significantly higher mortality with 0.7 and 0.8%, respectively, then summer and fell of 0.5%. An interaction between crate type and season on mortality showed that mortality for box type on was higher in spring and winter with 0.8 and 0.7%, respectively, compared to summer and fall of 0,3 and 0.4% respectively. In the case of container type crate, spring, fall and winter had greatly different death into with 0.7, 0.5 and 0.8%, respectively, while there was no difference between spring and summer, and between summer and winter, Mortality after transportation was similar between both crate type, with higher rate for spring and winder than other seasons. The result was likely related to death of exposure due to extended waiting time without heating facility.

국내산 육가공제품의 유형별 첨가물과 영양성분함량 및 표시실태 조사

조수현,성필남,박범영,김진형,박은혜,하경희,이종문,김동훈,Cho, Soo-Hyun,Seong, Pil-Nam,Park, Beom-Young,Kim, Jin-Hyung,Park, Eun-Hea,Ha, Kyung-Hee,Lee, Jong-Moon,Kim, Dong-Hoon 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.2

본 연구는 국내육가공제품의 질적 향상 및 성분표시의 필요성을 도모하기 위하여 국내 유통 중인 육가공제품 총 57종(햄 31종,소시지 26종)을 수거하여 성분을 조사 분석하였다. 현행 축산물가공기준 및 성분규격법의 표시규정에 따르면 육함량과 주종이 되는 첨가제 표시를 의무화하고 있다. 그러나 본 연구결과 국내 유통되고 있는 육가공제품 중 혼합프레스햄류, 돈육소시지류 및 분쇄육가공제품의 종류가 크게 증가함에 따라 동일한 유형의 제품 내에서도 육, 지방, 칼로리, 콜레스테롤 및 지방산 함량 차이가 큰 것으로 나타났다. 육함량, 단백질, 지방, 콜레스테롤 수준 및 칼로리 범위는 햄제품의 경우 75-98, 12-23, 1-16%, 7-50 mg/100g 및 1,620-3,127 cal/g이었고, 소시지 제품의 경우 60-96, 5-17, 3-27%, 5-73 mg/100g, and 1,271-3,546 cal/g이었다. 포화지방, 단가불포화지방 및 다가불포화지방 함량은 햄제품의 경우 31-40, 44-53 및 60-72%이었고 소시지 제품의 경우 17-38, 34-61 및 13-37% 인 것으로 나타났다. 따라서 이러한 육가공제품들에 대하여 영양성분 및 함량을 구분하여 명확하게 표시해 줌으로써 소비자들은 육제품 구입시 각자에 필요한 영양성분에 대한 유용한 정보를 제공 받도록 할 수 있을 것으로 생각된다. 이와 같이 제품별로 정확한 영양성분 정보 공개는 소비자의 알권리 충족 및 각자에게 적절한 식품선택 기회를 제공해 주고 또한 경쟁력 있는 육가공품 생산을 유도하는 계기를 마련해 줄 것으로 기대된다. The objective of this study was to investigate the contents of meat and non-meat ingredients, calorie, fatty acid composition, and cholesterol contents of processed meat products of which informations are being provided for consumer and partly required for the current labeling system in Korea. A total of sixty-one domestic processed meat products produced from 6 domestic meat companies were collected at the large supermarkets in Suwon city; 1) 31 ham products(3 loin hams, 6 press hams, 20 mixed press hams and 2 fish hams), 26 sausage products(15 pork sausages, 7 mixed sausages and 4 fish sausages) and 4 ground processed meat products. Soy protein and com starch were widely used as non-meat ingredients for the most of processed meat products. The contents of meat, protein, fat, cholesterol contents, and calories were 75-98, 12-23, 1-16%, 7-50 mg/100g, and 1,620-3,127 cal/g for ham products and 60-96, 5-17, 3-27%, 5-73 mg/100g, and 1,271-3,546 cal/g for sausage products, respectively. The saturated(SFA), monounsaturated(MUFA) and polyunsaturated fatty acids(PUFA) contents of ham products were 31-40, 44-53 and 60-72%, and those of sausage products were 17-38, 34-61, and 13-37%, respectively. The ranges of meat contents and nutritional compositions were considerably broad even in the same type of the meat products. Therefore, the labeling system of the nutritional facts for ham as well as sausage products is necessary to categorize the quality level and thus to give the nutritional information to consumer for better choice of products in market.

국내에서 유통되고 있는 오리의 도체중량 분포 및 도체품질 현황

강근호,채현석,박범영,조수현,성필남,정석근,김동훈,Kang, Geun-Ho,Chae, Hyun-Seok,Park, Beom-Young,Cho, Soo-Hyun,Seong, Pil-Nam,Jeong, Seok-Geun,Kim, Dong-Hun 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.2

국내에서 유통되고 있는 오리의 도체중량 및 도체품질 현황을 조사하기 위해 총 419,164수의 오리 도체중량을 분석한 결과, 평균 2,164.4 g, 최빈값은 2,000 g, 중위수는 2,200 g 및 사분위 범위는 300 g이었다. 오리 생체중량 구간별 도체수율은 평균 70.1% 인 것으로 나타났다. 오리도체의 외모 불량률은 28.4%, 외관손상 발생률은 4.8%인 것으로 나타났다. 변색 발생률은 34.1% 인 것으로 나타났는데, 특히 다리살에서 유의적으로(p<0.05) 높게 나타났다. 오리 도체표면의 잔모제거 불량률은 평균 44% 수준으로 도체중량 2.15 kg 미만일 때 전체 불량률의 약 86%를 차지하는 것으로 나타났다. 이는 오리 생체중량으로 환산할 경우 약 3 kg 내외가 된다. 오리 도체의 탈골(골절) 발생률은 평균 9.91% 수준으로 대부분 날개 부위와 다리 부위에서 발생하는 것으로 나타났다. 오리 가슴살의 지방함량은 도체중량 2.3 kg 구간에서 유의적으로(p<0.05) 높게 나타났다. 이는 오리 생체중량으로 환산할 경우 약 3.28 kg 내외가 된다. 이상의 결과를 종합해 볼 때 오리의 출하체중은 최소 3 kg 이상은 되어야 할 것으로 사료된다. The objective of this study was to investigate the current state of carcass weight distribution and external quality of domestic duck products. A total of 419,164 duck heads were used for the carcass weight distribution analysis. From the results, the average, mode, median, and quartile were 2,164.4, 2,000, 2,200, and 300 g, respectively. Furthermore, carcass yield averaged 70.1% from the live weights of domestic duck products. Duck carcasses had 28.4% external defects and 4.8% external damage. Moreover, the appearance ratio of discoloration was 34.1% and, in particular, the leg region was significantly (p<0.05) higher than that of the other regions. The feather removal defect ratio averaged 44% from the duck carcass surface. The ratio of disjointed and broken bones averaged 9.91% and mostly appeared in wing and leg parts. Fat content was significantly (p<0.05) higher in carcasses with weights >2.3 kg than that of other carcass weight levels, suggesting that market live weight of domestic duck products must be greater than a minimum of 3 kg.

광바이오센서를 이용한 우유 및 유제품의 식중독균 신속검출법

최은영 ( Eun Young Choi ),장진희 ( Jin Hee Chang ),홍성욱 ( Sung Wook Hong ),김소영 ( So Young Kim ),배효주 ( Hyo Ju Bae ),박범영 ( Beom Young Park ),오미화 ( Mi Hwa Oh ) 한국유가공기술과학회 2013 한국유가공기술과학회지 Vol.31 No.2

Milk and dairy products are not only excellent foods for humans, providing plentiful varied nutrients, but are also a good medium for detrimental food-borne pathogens. Although the food safety field has stabilized due to standardization of food processing, such as the hazard analysis critical control point (HACCP), outbreaks and cases caused by food-borne pathogens still occur at high rates. In approximately 30% of cases, the disease-causing pathogenic organism is undetermined. Recently, a biosensor was developed that has a simple and fast response and overcomes the problems of conventional methods such as cultivation, immuno-assay, polymerase chain reaction, and microarray. Due to the high selectivity and sensitivity of optical biosensors, it is a suitable method for the immediate detection of food-borne pathogens in milk and dairy products.