도계처리부산물의 이용과 문제점

황칠성 한국축산학회 1971 한국축산학회지 Vol.13 No.4

畜産 減量에 관한 硏究<第1報>

黃七星 건국대학교 1968 學術誌 Vol.9 No.1

In the live animal or the carcass, there is great difference in weight by the condition in transporting. It is very important how to process that, as such loss in wieght is influened by the method of cooling and refrigerating. It decides the relative benefit to the supply of meat sources in our country, and to foreign meat export. I set about this experimental research to understand accurate situation of shrinkage, and prevent these losses as possible as we can.

축육감량에 관한 연구 ( 제2보 ) - 육류의 냉동 해동공정에 있어서의 감량조사 -

황칠성 ( C S Hwang ) 한국축산학회 1968 한국축산학회지 Vol.10 No.1

It was already reported the loss in weight of animal during transportation and the loss of Carcass weight in the previous report. This is the results of study on the loss in weight of broiler during transportation, and the loss in weight of broiler coming from freezing and losses of other meats from freezing and defreezing process. Broilers lost their weight by 1.69-2.01% during transportation which is low comparing with those of cattle and swine. In the line of production processes of frozen broiler, loss in weight by freezing went so high as to 6.31% in case of non-prepacking. When it was prepacked with polyethylene, the loss was 0.71%, and with stockinet, it was 4.3%. When the closed type meats (chicken, pork, beef) under rigor mortis were frozen directly at 13℃ below zero and defrozen in the open air, chicken showed a decrease by 17.7%, pork 13.5%, beef by 20% respectively. After the processes of cooling and chilling, opened type meats were frozen for 2 days and wrapped with polyethylene bag and defrozen for 4 hours in cool water, then, the loss was 7% in chicken, 6.2% in pork. and 10.6% in beef.

식육자원의 공급과 그 가공전망

황칠성 ( Chil Sung Hwang ) 한국축산학회 1976 한국축산학회지 Vol.18 No.4

N/A

냉동육에 관한 연구 - 냉동과정에 의한 축육의 보존에 관하여 -

황칠성 ( C S Hwang ) 한국축산학회 1969 한국축산학회지 Vol.11 No.4

An intensive investigation has been conducted on pre-cooling, freezing time, shrinkage and ice crystal growth of meat since 1964, and a part of the results have already been reported. 1. In pre-cooling, chilling curves of beef, pork and mutton carcasses together with that of broiler dress placed in a quick freezer of -23℃ were investigated and the required times were measured. The results showed that the required times were 10, 7, 5, and 1.5 hours for beef, pork, mutton and broiler, respectively. When compared to those previously obtained with chilling coolers, the duration of precooling by the present method reduced by one-third. 2. In the study on freezing time, aging meats of beef, mutton, pork and broiler put into semi-freezing. (-13℃), quick freezing (-23℃) and deep freezing (-40℃) conditions were glazed with Stockinet and respective freezing times were determined. It was found that the durations were reduced by one-half by quick freezing and, by deep freezing, by one third of that obtained by semi-freezing. 3. In the investigation on shrinkage, carcasses were either dip coated by spraying in a holding freezer of -15℃ with a flow rate, 0.5 m/sec. and relative humidity, 85 to 90% or packed with (A) Polyethylene, 0.002 ㎜; (B) Vinylden chloride, 0.002 ㎜ and (C) Corrugated fiber board. The results were as follows: 2.65% for dip coated beef; 0.18%, 0.91% and 0.12% for beef packed by A, B, and C, respectively. For pork carcass, they were 2.15%, 0.06%, 0.435% and 0.35% in case of mutton, 4%, 0.24%, 1.35% and 0.12% in same order. Those for broiler dress were 3.1%, 0.12%, and 0.12%. These were, as a whole, significantly indicative of dip coating of pre-packing. 4. Finally, in the experiment on the ice crystal growth, it was found that muscle fiber of endomysium was ruptured by the formation of ice crystal in semi-freezing condition whereas no rupture was traced and meats were well preserved in quick freezing conditions. This indicated that the freezing curve was influenced by the flow rate of zone of maximum ice crystal formation and further emphasizes the importance of deep freezing.

동결육에 관한 연구 : 동결법에 의한 식육저장 The Meat Preservation by Freezing Methods

황칠성 한국축산학회 1970 한국축산학회지 Vol.12 No.3

축육의 Pickling 에 관한 연구

황칠성 ( C S Hwang ),박순용 ( S Y Park ) 한국축산학회 1972 한국축산학회지 Vol.14 No.3

To study the pickling on the animal meat, different pickling methods were compared on water holding capacity, color development and flavor. This experiment was conducted at meat processing plant in College of Animal Husbandry, Kon Kuk University. The results obtained are summarized as follows. 1) The effect of water holding capacity of pickled meat increased with the pH value of pickle, and was observed to be the least in pH value 5∼6 (table 1). When salt solution of pickle was 10%, it shows the best water holding capacity (table 3). The longer the period of pickling, the more the quantity of water holding capacity(table 2, 4). 2) The higher the temperature of pickle the faster the salts penetrating speed (table 5). There was little difference between quantity of N₂ in pickle and color development. 3) The effect of agent of color development to meat color, The effect of color development was excellent, using 0.02% of sodium nitrite and adding 0.025% of ascorbic acid, but when the ascorbic acid was used over the 0.2%, the meat color turned black. 4) The number of bacteria increased with pickling days, and Coliform colony lived long at low temperature. 5) The effect of meat products flavor adding sugar to products tasted good especially in value of pH 6 and 7. 6) When the concentration of the salt solution was increased from 10% to 20%, it enabled boiled ham to preserve about 6 days and smoked ham about 9 days.

豚肉副産物을 利用한 고기빵 製造에 關한 硏究

黃七星 건국대학교 1981 學術誌 Vol.25 No.1

豚肉副産物을 적절히 이용하여 저장성이 있는 製品을 개발하기 위하여 本 硏究가 이루어졌다. 主原料인 豚肝ㆍ豚胃 및 腸ㆍ豚皮 및 副原料인 튀긴 大麥粉의 配合比率이 틀린 세 種類의 製品을 製造하였다. 本 製品을 알루미니움호일로 包裝하여 加熱한 것과 그대로 加熱한 후 Vinyledene chloride로 包裝한 것을 각각 4주간 4℃에서 저장하였다. 全製品에서 저장 기간이 지남에 따라 pH값이 올라가는 경향이 있었으며 Vinyledene chloride로 包裝하면 그 값이 약간 더 增加하는 傾向이 있었다. 抽出脂質의 酸價에서도 저장期間이 지남에 따라 올라가는 傾向이 있었으며 Vinyledene chloride로 包裝하면 그 값이 약간 더 增加하는 傾向이 있었다. 4주간 저장하는 동안 增殖하는 細菌數 및 大腸菌叢數도 食品衛生法上의 規定값 이하로 부패하거나 有害病原菌이 增殖할 可能性은 적었다. 또한 알루미니움호일 包裝보다는Vinyledene chloride로 包裝한 것에서 細菌 및 大腸菌叢數가 많았다. 官能檢査 結果 알루미니움호일로 包裝하여 저장한 것에서 嗜好性이 좋았고 製品 3,1 및 2의 順으로 嗜好性이 떨어졌다. 이상과 같이 豚皮 및 소금이 적고 설탕이 많이 含有된 製品 3을 알루미니움호일로 포장하여 저장했을 때 저장성 및 嗜好性이 가장 좋았다. To develop the storable products utilizing perk by-products, three kinds of products were processed with the pork liver, the pork stomach and intestine, and the pork skin as the main raw materials, and the roasted barley meal was used as sub-raw-material. One group of the products was packaged with aluminium foil, and then was heated. Another group of the products was packaged with vinyledene chloride, and then was heated. Both of them were storaged for four weeks at 4℃ refrigerator. The pH values in all of the products were increased by the length of the time in the storage. But the group of the vinyledene packaging was increased more than that of the aluminium foil packaging in the pH values. The lipids were extracted from the products packaged with vinyledene chloride showed higher acid values than those of aluminium foil packaging. Both of them were gradually increased as the length of the time. The number of bacteria increased during the storage of four weeks was less than that of Food Hygiene. But the number of bacteria was more in the vinyledene chloride than in the aluminium foil packaging. Better palatability in the panel test showed in the products of aluminium foil in the order of the products-3, 1 and 2. The product-3 of aluminium foil packaging contained less pork skin, less salt and more sucrose showed better storagibility and palatability than other products.

畜肉 感量에 관한 硏究(Ⅱ) : 肉類의 冷凍 및 解凍工程에 있어서의 減量調査

黃七星 건국대학교 1969 學術誌 Vol.10 No.1

It was already reported the loss in weight of animal during transportation and the loss of carcass weight in the previous report. This is the results of study on the loss in weight of broiler during transportation, and the loss in weight of broiler coming from freezing and losses of other meats from freezing and defreezing process. Broiler lost their weight by 1.69∼2.01% during transportation which is low comparing with those of cattle and swine. In the line of production processes of frozen broiler, loss in weight by freezing went so high as to 6.31% in case of non-prepacking. When it was prepacked with polyethylene, the loss was 0.71%, and with stockinet, it was 4.3%. When the closed type meats (chicken, pork, Beef) under rigor mortis were frozen directly at 13℃ below zero and defrozen in the open air, chicken showerd a decrease by 17.7%, Pork 13.5%, Beef by 20.0% respectively. After the process of cooling and chilling, opened type meats were frozen for 2 days and wrapped with polyethylene bag and refrozen for 4 hours in cool water, then, the loss was 7% in chicken, 6.2% in pork and 10.6% in Beef.

肉類 冷却과 그 效果에 關하여

黃七星 건국대학교 1965 學術誌 Vol.6 No.1