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이민석(M . S . Rhee),이유인(Y . I . Lee),이석(S . Lee),김성훈(S . H . Kim),정영철(Y . C . Jung),고경철(K . C . Koh),홍기창(K . C . Hong),김병철(B . C . Kim) 한국축산학회 1996 한국축산학회지 Vol.38 No.5
A total of 115 pork carcasses (L = Landrace; Y = Large Yorkshire; D = Duroc; F₁ = Landrxe × Large Yorkshire; F₂ = Duroc × Landrace × Large Yorkshire) in Korea was tested to compare their carcass values and meat quality for the development of high pork quality. Carcass values that were measured included dressing percentage (DP), backfat thickness (BF), loin eye area (LEA) and meat percentage (MP). The following measurements of meat quality were carried out : pH-value at 1hr and 24hrs postmortem, subjective scoring test ; color, firmness, marbling degree, meat color ; L^* , a^* , b^* , chroma and Co¨fo-value, water holding capacity (WHC); filterpaper absorption method and bag drip method. In carcass values, D had lower MP and thicker BF compared to the others and they also had the smallest LEA(p$lt;.05). D and F₂ had significantly higher mailing scores than others but F₁ had the lowest(p$lt;.05). D and Y showed lower L^* and higher WHC. On the contrary, F₂ had lower WHC. In meat quality, D was superior to others in terms of moderate marbling, lower lightness and the lowest drip. In spite of the bad carcass values in D, it could be concluded that D must be utilized in a crossing system for the production of higher quality pork.
첨가제의 종류와 이온강도가 미리 가열된 재구성 돈육제품의 결착에 미치는 효과
김병철,이석,고경철,이민석,이준섭 한국축산학회 1995 한국축산학회지 Vol.37 No.4
This study was conducted to investigate the effect of additives and ionic strength in preblends on the binding of pre-cooked restructured pork roasts. Restnrctured pork roasts of 0. O.4S or 0.90% sodium chloride(NaCl), 0, 0.25 or 0.05% sodium tripolyphosphate(STF'P), and 0, 0.244 or 0.488%G tetrasodium pyrophosphate(PP) were manufactured with 10% preblends containing the e:ombinations of 0, 4.S or 9.0% NaCl, 0, 2.5 or S.0% STPP, and 0, 2.44 or 4.88% PP. The pH values increased linearly with increasing STPP and PP concentrations(p$lt;.01). At the equivalent ionic strength. PP was more effective than STPP in increasing pH. The addition of three additives reduced cooking loss and increased tensile strength(p$lt;.01) due to the increase in ionic. strength and pH. Among the additives, NaCl was most effective enhancing tensile strength. With increasing NaCl level, Hunter L. value was increased and Hunter b value was decreased(p$lt;.05). The additions of STPP or PP increased redness and chroma (p$lt;.05), which would indicate better color of precooked roasts. At the ionic strength of 0.385 and 0.462, cook yield, binding ability and desirable color of the precooked roar,ts can be best achieved by the combined use of STPP, PP and NaCl.