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이진규(J. K. Lee),최영석(Y. S. Choi),정지택(J. T. Jeong),최정석(J. S. Choi),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2016 동물생명과학연구 Vol.8 No.-
본 연구는 갈비추출액을 제조할 때 적절한 추출시간을 알아보기 위하여 진행하였으며, 추출시간은 1시간, 6시간, 10시간, 24시간, 48시간으로 하였다. 갈비추출액은 추출시간이 증가할수록 수분은 감소하였고, 단백질과 회분은 증가하는 경향을 나타내었다. 또한 갈비추출액은 염도, 당도 및 색차값과 같은 품질특성에서도 추출시간이 증가할수록 증가하는 경향을 나타내었다. 관능평가에서 갈비추출액의 맛과 전체기호도가 추출 10시간부터 높은 수준을 나타내는 것으로 보아 한우갈비 추출액은 10시간 이상 가열이 품질에 우수한 것으로 판단된다. This study was carried out to determine proper extraction time of rib bone extract in Hanwoo. Experimental design was devided into 5 treatments (T1: 1h, T2: 6h, T3: 10h, T4: 24h and T5: 48h). As the extraction time increased, the moisture content was reduced whereas the protein, fat, and ash were increased (p<0.05). Also, quality characteristics including salinity, sugar content, and color were improved by the extraction time increase. In the sensory characteristics, T4 and T5 showed higher all sensory scores than T1, T2 and T3. Therefore, the extraction time of Hanwoo rib bone is appropriate for more than 10 hours.
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.
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.
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.
정지택(J. T. Jeong),이진규(J. K. Lee),최정석(J. S. Choi),정영철(Y. C. Jung),정종현(J. H. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2017 동물생명과학연구 Vol.9 No.-
This study was conducted to compare the physico-chemical meat quality characteristics of longissimus muscle among domestic purebred pigs. A total of 94 longissimus muscle(20 Duroc, 43 Landrace, and 31 Yorkshire) were used for analysis of meat quality characteristics. Landrace and Yorkshire pigs were significantly higher in the lightness (L*) values than Duroc (p<0.05), whereas redness (a*) and yellowness (b*) values were not significantly different (p>0.05). There were no significant differences in the shear force, water holding capacity and cooking loss among the pigs. The drip loss (48hr) value of Duroc was significantly lower than the Landrace and Yorkshire pigs (p<0.05). The fat content of Duroc was higher than Landrace and Yorkshire pigs (p<0.05). The fat content of Duroc was higher than Landrace and Yorkshire pigs significantly (p<0.05). However, there were no significant differences in the moisture, protein, and ash contents. In the subjective evaluation, the color, marbling and hardness values of Duroc were higher than those of the other pigs (p<0.05). As a result, it is suggested that Duroc pigs is superior in terms of drip loss, marbling and meat color compared with the other two breeds, and this information about domestic purebred pigs would be as a basic data for production of high-quality pork.
냉동 및 냉장 저장한 돈까스와 햄버거스테이크의 품질특성
이주호(J. H. Lee),이진규(J. K. Lee),정지택(J. T. Jeong),최정석(J. S. Choi),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2017 동물생명과학연구 Vol.9 No.-
Freezing of meat products is essential to inhibit the growth of microorganisms and deterioration of quality during distribution. However, eating quality of frozen meat products is decreased due to the water loss by formation of ice crystals. Therefore, this study was conducted to determine the quality and storage characteristics of pork cutlet and hamburger steak which are representative frozen meat products during the 7 days at the 4℃ (Cold) and -16℃ (Frozen) storages. Treatments are as follows. P1(Frozen pork cutlet), P2(Cold pork cutlet), H1(Frozen hamburger steak), and H2(Cold hamburger steak). During the 7 day storages, the frozen meat products had higher moisture contents than those of cold meat products (p<0.05). The cooking and purge losses of cold meat products were lower than frozen meat products (p<0.05). In the storage characteristics, the frozen meat products had lower VBN, TMC, and TBA values than those of cold meat products(p<0.05). In the texture properties, the pork cutlet showed high texture characteristics in cold storage and the hamburger steaks showed high texture characteristics in freezing storage. As results, the pork cutlet is considered to be good in cold distribution, and the hamburger steak is recommended to distribute in frozen state for maintenance of quality.
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.