돼지 교배조합별 등심의 품질특성 비교

정지택(J. T. Jeong),최영석(Y. S. Choi),이진규(J. K. Lee),최정석(J. S. Choi),정영철(Y. C. Jung),정종현(J. H. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2016 동물생명과학연구 Vol.8 No.-

This study was conducted to compare the quality characteristics of pork loin from crossbred combination in pigs. The crossbred combination were Y×Y, YL×Y, YL×D and YL×L(L:Landrace, Y:Yorkshire, D:Duroc). In the proximate composition, the moisture content of YL×D was higher compared with the other crossbred combination. The fat content of YL×Y was significantly higher compared with the other crossbred combination(p<0.05). There ware no significantly difference in share force, WHC, dip loss and cooking loss. The lightness (L<SUP>*</SUP>) value of YL×Y was significantly higher compare with the other crossbred combination(p<0.05). The redness (a<SUP>*</SUP>) values of Y×Y was higher compared with the other crossbred combination. In sensory characteristics, the juiciness, tenderness, flavor and overall acceptability of YL×D were higher compared with the other crossbred combination. As results, it is considered that this information about crossbred combination pigs would be used as a basic data for improvement of pork quality.

농후사료 급여수준이 비거세 한우의 증체와 부위별 지방조직의 지방산 조성에 미치는 효과

송만강,김내수,정정수,최양일,원유석,정재경,최성호 ( M . K . Song,N . S . Kim,C . S . Chung,Y . I . Choi,Y . S . Won,J . K . Chung,S . H . Choi ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5

The study was conducted with 63 Hanwoo bull calves of 193 days old for 19 months(up to 26 month of age) to examine the effect of feeding level of concentrate on the body weight gain, feed requirements and fatty acid composition of adipose tissues of various locations(subcutaneous, abdominal, kidney, intermuscular and intramuscular fats). The calves were allotted into 3 treatments according to the feeding level of concentrate(85, 100 and 115%), and fed concentrates of Grower(7∼10 month of age), Finisher I(11∼16 month of age), Finisher II (17∼20 month of age) and Finisher III(21∼26 month of age). The feeding levels of concentrates for the cattle of 85% and 115% were decreased or increased by 15%, respectively, up to 15 month of age based on the similar body weight to the cattle of 100%. The feeding levels of the concentrates for the cattle of 85% and 100% were continuously increased for the next 2 months, to make same levels as for the cattle of I15%, thereafter amount of concentrate were continuously increased based on the rate of body gain for all the cattle. The cattle were fed in a individual feeding system through the experimental period. The cattle were slaughtered at the ages of 6, 14, 18 and 24 month and adipose tissues were collected to analyze long chain fatty acids. Results observed from the study were summarized as follows Overall mean dry matter intake and body gain per day and feed requirements of Hanwoo bulls during the 19 months of feeding from 193 day old calves were 6.69㎏, 0.95㎏ and 7.06, respectively. Body gain of the Hanwoo bulls during experimental period was greatly affected by the feeding level of concentrate, but feed requirement was improved up to 20 month of age with the decreased feeding level of concentrate. Fatty acids of C_(16:0) C_(18:0) and C_(18:1) in the adipose tissues at various locations of Hanwoo bulls were dominated. The feeding level of concentrate did not affect the fatty acid composition except for C_(16:1) and C_(18:1) in subcutaneous fat, and C_(18:1) and C_(18:2) in intramuscular fat of the cattle that were fed at the level of 85% at the age of 14 month(P$lt;.05). No differences were observed in fatty acid composition of adipose tissues of each location for the cattle of 18 and 24 month of age among treatments. There were tendencies of greater C_(16:1) and C_(18:1) in subcutaneous and intramuscular fats while higher C_(18:0) in abdominal fat. There were also trends of greater unsaturated fatty acid compositions in subcutaneous and intramuscular fats and higher saturated fatty acids in abdominal, kidney and intermuscular fats. Percent C_(18:0) tended to be decreased while C_(16:1) C_(18:1) and C_(18:2) increased with the age of Hanwoo bulls.

한우 사골, 꼬리, 우족 및 잡뼈 추출물의 이화학적 특성

이진규(J. K. Lee),정지택(J. T. Jeong),최정석(J. S. Choi1),정명옥(M. O. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2017 동물생명과학연구 Vol.9 No.-

This study was conducted to investigate the physico-chemical characteristics of various bone extracts in Hanwoo cattle. The experimental materials are as follows; T1(Shank bone extract), T2(Tail extract), T3(Beef feet extract), and T4(The other bones extract). In the proximate composition, the T1 and T2 showed higher moisture and fat contents than those of T3 and T4(p<0.05), and the T3 had the highest protein content among the bone extracts(p<0.05). The quality properties including salinity, sugar content, turbidity and yellowness(b*) values were significantly higher in the T3 than the other bone extracts(p<0.05). However, the pH value of T3 was significantly lower than the other bone extracts. In the mineral contents, calcium contents of bone extracts were 36.33-48.57mg/kg, and the content of phosphorus was the lowest in T1(4.62mg/kg) and T2(19.88mg/kg) was the highest(p<0.05). Contents of sodium and potassium were the highest in T3(215.83mg/kg) and T2(54.59mg/kg), while the content of magnesium was the lowest in T3(12.28mg/kg). In conclusion, these results could be suggested to be the basis information for processed meat extract products industry in korea using Hanwoo bone extract.

유화물 첨가가 재구성된 돼지고기 육포의 결착성 및 저장성에 미치는 영향

최양일(Y . I . Choi),안용석(Y . S . An),홍성관(S . K . Hong) 한국축산학회 1993 한국축산학회지 Vol.35 No.3

The current study was undertaken to determine the effect of emulsion addition (0, 3, 6, or 10%) on protein extractability, binding ability and storage characteristics of low salt, restructured pork jerky. As emulsion level increased from 3 to 6%. pH, exudate proteins al bond area and salt soluble protein extractability were increased (P$lt;0.05). Electrophoresis results showed that concentrations of myosin heavy chain and actin from salt soluble protein were increased by emulsion treatment. Emulsion addition of 3% or 5% increased (P$lt;0.05) the processing yield of restructured pork jerky. As emulsion level increased from 3% to 6%. the binding ability and texture of restructured pork jerky were increased (P$lt;0.05), but there were no differences (P$gt;0.05) in the color, juiciness. flavor and composition of product among emulsion levels. Scanning electron micrographs showed that there were large spaces in hood area of restructured pork jerky containing 0% emulsion, and their protein matrix at bond area was not fully formed and less dense. In the other hand, the binding was fully formed in the bond area of restructured pork jerky containing 6% or 10% emulsion and their uniformly dense protein matrix was formed throughout the bond area. During 4 weeks of storage at 20℃, emulsion addition over 6% increased the thiobarbituric acid (TBA) value and decreased storage characteristics of restructured pork jerky alter a weeks of storage, but emulsion treatment did not affect total microbial count of product.

고기유화물의 첨가가 재구성 닭고기제품의 결착성 및 미세조직에 미치는 영향

최양일 ( Y . I . Choi ) 한국축산학회 1992 한국축산학회지 Vol.34 No.4

The current study was undertaken to determine the effect of emulsion addition (0, l, 3, or 5%) on protein extractability, binding ability and microstructure of low salt, restructured chicken meat product. As emulsion level increased from I to 3%, pH, exudate proteins at bond area and myofibrillar protein extractability were increased (P$lt;0.05). Electrophoresis results showed that concentrations of myosin heavy chain and actin from myofibrillar proteins were increased by emulsion treatment. Addition of emulsion over 3% increased the processing yield (P$lt;0.05) and binding ability of restructured chicken meat product, but there were no differences (P$gt;0.05) in the composition of product among emulsion levels. Scanning electron micrographs revealed that there were large spaces in bond area of restructured chicken meat product containing 0% or 1%, emulsion, and their protein matrix was coarse and less dense. In the other hand, restructured product containing 3% or 5% emulsion had few space in bond area and their uniformly dense protein matrix was formed throughout the bond area.

인산염이 조리된 재조직 닭고기제품의 결착성 및 저장성에 미치는 영향

최양일 ( Y . I . Choi ) 한국축산학회 1992 한국축산학회지 Vol.34 No.5

The current study was undertaken to determine the effects of phosphate addition (0, 0.25. 0.5 or 1%) on protein extractability, bindability and storage characteristics of low salt, pre-cooked restructured chicken meat product (RCMP). As phosphate level increased from 0.25% to 0.5%, pH, exudate proteins at bond area and extractability of salt soluble protein (SSP) were increased (P$lt;0.05). Electrophoresis results showed that concentrations of myosin heavy chain and actin from SSP were increased by phosphate treatment. Addition of phosphate over 0.5% increased (P$lt;0.05) processing yield and bindability of RCMP. There were no differences (P$gt;0.05) in the composition of product among phosphate levels except ash. During 4 weeks of cooler storage, phosphate addition over 0.5% decreased thiobarbituric acid (TBA) value and extended storage characteristics of RCMP, but phosphate treatment did not affect total microbial count of product.

고기 유화물의 첨가가 재구성 쇠고기 스테이크의 추출단백질 , 결착력 , 외관및 관능특성에 미치는 영향

최양일(Y . I . Choi),(J . J . Guenther) 한국축산학회 1988 한국축산학회지 Vol.30 No.12

This study was carried out to evaluate the effect of emulsion addition (0, 1, 3 or 5 %) on exudate proteins, binding, visual and sensory characteristics of restructured beef steaks. As emulsion level increased from 1 to 3%, exudate protein(P$lt;0.05) at bond area and myofibrillar protein concentration in exudate protein increased to result in more(P$lt;0.05) desirable texture in final steaks. As emulsion level increased from 3 to 5 %, more (P$lt;0.05) discoloration and dark color developed in surface color of steaks containing 5 % emulsion. However, there were no differences (P$gt;0.05) in cooked color among emulsion levels. Emulsion had no effect(P$gt;0.05) on tenderness, cooking loss, moisture, fat, TBA and total aerobic count of steaks. The results of this study indicated that acceptable restructured beef steaks could be processed with 3 % added emulsion. More research needs to investigate the effect of emulsion addition on the quality of precooked, restructured meat products.

포도주박에 숙성시킨 돼지 장족의 품질 및 저장특성

최영석(Y. S. Choi),이진규(J. K. Lee),정지택(J. T. Jeong),정준영(J. Y. Jeong),최정석(J. S. Choi),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2016 동물생명과학연구 Vol.8 No.-

본 연구는 포도주박 숙성 돼지 장족을 가열한 후 품질특성과 냉장 보관 중 저장특성을 분석하였다. 일반성분 분석 결과 지방함량의 변이가 있었 으며, 수분, 단백질, 회분은 유의적인 차이를 보이지 않았다. 포도주박 숙성은 장족의 pH, 명도, 황색도 값을 감소시켰고, 전단력은 처리구간 변이가 크게 나타났다. 또한 저장기간 중 지방산패도와 총미생물수를 감소시키는 결과를 보여주었다. 이상의 결과를 종합해보면 돼지 장족의 포도주박 숙성은 저장특성을 증가시키는 것으로 판단되며 족발제품의 보존성 향상에 활용할 수 있을 것으로 판단된다. This study was conducted to evaluate the quality and storage characteristics of pork hocks by marination of grape pomace during storage periods. Experimental design included 5 treatments : Control, T1: 1% Grape pomace powder + 3 Hours Marination, T2: 1% Grape pomace powder + 6 Hours Marination, T3: 2% Grape pomace powder + 3 Hours Marination, T4: 2% Grape pomace powder + 6 Hours Marination. In the proximate analysis, there were no significant differences except for fat content. In the quality characteristics of pork hocks, the pH, lightness and yellowness were decreased by the marination of grape pomace. The water holding capacity values were 83.61–88.26 and there were large varitions in shear force values. Also, During cold storage, the marination of grape pomace reduced TBA values and total microbial count in pork hocks. As a result, the marination of grape pomace is determined to increase the storage characteristics and could be able to take advantege of the improved storage stability of the pork hocks products.

육우 비선호부위를 활용한 재구성육제품의 품질특성

최형규(H. K. Choi),최현수(H. S. Choi),최영석(Y. S. Choi),이상관(S. K. Lee),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2015 동물생명과학연구 Vol.7 No.-

This study was undertaken to compare the quality characteristics of restructured dairy beef ham. Dairy beef hams were processed in 5 treatments: T1(50% dairy beef + 25% pork + 25% pork fat), T2(51% dairy beef + 14% dairy beef fat + 20% pork + 15% pork fat), T3(64% dairy beef + 16% dairy beef fat + 15% pork + 5% pork fat), T4(72% dairy beef + 18% dairy beef fat + 10% pork), T5(80% dairy beef + 20% dairy beef fat). In the proximate analysis, T4 was higher in moisture compared to T2(p<0.05). In hunter color, as the dairy beef increased, the lightness reduced, and redness and yellowness increased. In the WHC, T4 was significantly higher than T1 and T2. In texture profile analysis, T4 was the highest in hardness. T3 and T4 were excellent in cohesiveness, springiness and chewiness compared to T5 (p<0.05). In sensory evaluation, T3 was the highest in hardness value among the treatments. Therefore, it was determined that recipes of T3 and T4 were appropriate, when the restructured ham by using non-preferred dairy beef was processed.

화식사료가 거세한우의 도체특성에 미치는 영향

최정석(J. S. Choi),정지택(J. T. Jeong),이진규(J. K. Lee),최영석(Y. S. Choi),정명옥(M. O. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2017 동물생명과학연구 Vol.9 No.-

This study was conducted to determine the effect of boiled feed on carcass characteristics in Hanwoo steers. A total of 37 Hanwoo steers(Approximately 22 months old) were randomly assigned, and the feeding trial was performed for 10 months. The experimental design consisted of control group(Non-boiled feed) and treatment group(Boiled feed) by completely randomized design. Between the control and treatment groups, the carcass weight and backfat thickness values were significantly higher in the control group than those of treatment group(p<0.05). However, the rib-eye area, yield index values(p<0.05) and incidence of A and B grades in the treatment group were higher than the control. There were no significant differences carcass quality traits including marbling, meat color, fat color, texture and maturity between the two groups. As results, feeding of the boiled feed had positive effect on the carcass grade, and was not negative on the meat quality grade in Hanwoo steers.