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감마선 조사 처리가 쇠고기 숙성에 미치는 효과에 대한 연구
정명섭,강효경,엄보영,김영직,이무하 ( M . S . Chung,H . K . Kang,B . Y . Um,Y . J . Kim,M . Lee ) 한국축산학회 1997 한국축산학회지 Vol.39 No.3
This experiment was carried out to investigate the effect of gamma irradiation (1.5, 3.0kGy) treatment on physicochemical and microbiological properties of Semitendinosus muscle of Hanwoo beef aged at 20℃ for 35 hr and then refrigerated at 5℃ for 8 days. The pH of all the treatments decreased at 2 day, but they were increased gradually during storage. Low dose gamma irradiation did not affect meat color, sensory flavor, tenderness, juiciness, and total acceptability score. The radiation and aging treatments accelerated lipid oxidation and color change. However, the aging treatment of beef at 20℃ for 35 hr resulted in desirable shear force value and sensory property on tenderness. Even though the beef was aged at 20℃ for 35 hr, low number of total bacteria counts could be maintained during 8 days storage by the 3.0 kGy irradiation treatment.
이무하(M . Lee),정명섭(M . S . Chung),박형일(H . I . Park) 한국축산학회 1996 한국축산학회지 Vol.38 No.5
In order to study the effects of feeding full-fat soybeans on pork quality and carcass characteristics, wheat-soybean oil meal based diets with different levels of full-fat soybean replacement(0%, 50% and 100%) were fed to cross-bred pigs of three breeds(I.×y×D) with the average live weight of 30.4 ㎏. The pigs were alloted randomly in groups of fourteen to each of three dietary treatments in three replicates(one gilt and two barrows). The whole feeding period was divided into three stages : starting(71∼109 days), growing(109∼44 days) and finishing(145∼169 days). No significant differences were found either in average daily gain(ADG) or in feed conversion rates(FCR) among the three dietary treatment groups. However, the 100% full-fat soybeans(FFS) group resulted in the best ADG and FCR for the total experimental pemod. Considering each experimental stage, the 100% FFS group was better at the starting stage while the control group appeared to be better at the growing and fininshing stages. Fifty percent of the FFS group was average for ADG and FCR. Economic analysis with market feed prices showed that the 100% FFS diet seemed to be economically advantageous over the other two diets. Carcass characteristics of pigs indicated that no differences due to the replacement levels of FFS were observed in terms of hot carcass weight, carcass length, backfat thickness, loin eye area and lean %. There were no differences in moisture, fat, protein, intramuscular fat and pH. Hardness of backfat decreased and TBA values increased with the increase of FFS in diets. Also, the total saturated fatty acids tended to decrease with FFS level in the diets. Of the unsaturated fatty acids, fat from pigs fed FFS contained less oleic acid and more linoleic and linolenic acids than that from pigs fed the control diet. Sensory evaluation indicated that there were no differences in preference among porks from the three dietary treatment groups.
식물성 유지의 첨가가 인삼을 함유한 저지방 계육소시지의 품질에 미치는 영향
박형일(H . I . Park),이무하(M . H . Lee),유익종(I . J . Yoo),정명섭(M . S . Chung) 한국축산학회 1992 한국축산학회지 Vol.34 No.6
This study was carried out to investigate the effect of unsaturated fatty acid addition on quality of chicken sausage containing ginseng. Chopped chicken meats were processed with 2.5% of ginseng and three different ratio of lard vs. vegetable oils. Total fat content was controlled to be 10%. Sausage Ⅰ contained lard 10%; sausage Ⅱ contained lard 5%, red pepper seed oil 1% and perrila oil 4%; sausage Ⅲ contained lard 2%, red pepper seed oil 1% and perrila oil 7%. Sausages Ⅰ, Ⅱ and Ⅲ had a lower crude fat content (10%), lower calory (less than 50% of commercial sausage), higher content of dietary fiber and slightly higher cohessiveness value (0.51-0.55) than the commercial sausage. In fatty acid composition, unsaturated fatty acid/saturated fatty acid ratio increased significantly by the addition of vegetable oils. During 30 days of storage, pH of sausages remained nearly constant (6.2 to 6.3), while residual nitrite content gradually decreased. Cured meat pigment content showed somewhat complicated change and meat color was not improved, which is one of the weak point in white meat products. Although the TBA value in sausages Ⅰ, Ⅱ and Ⅲ was varied differently, the values were kept under less than 1 ppm by addition of ginseng. The results indicated that the sausages Ⅰ, Ⅱ and Ⅲ had characteristics of low calory and high dietary fiber and that the addition of vegetable oils with high linolenic acid did not result in oxidation problem in the presence of ginseng.