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이영현,Yi, Y.H. The Korean Society of Poultry Science 1989 韓國家禽學會誌 Vol.16 No.1
Several hundred different species of microorganisms have been reported in poultry meat. Many of them are present as a result of contamination from feathers, feet, and intestinal contents of the bird. Equipment and personnel on the processing lines contribute to spreading microorganisms. Walker and Ayres(1956) reported that eviscerated poultry carcasses had 11,000 to 93,000 organisms per sq. cm. Elliott and Michener(1961) reported that off-odors appeared from poultry carcasses when the log number of microorganisms reached 6.5 to 8.0 per st. cm. Slime formation occurred when the number of microorganisms reached a log number of 7.5 to 9.0/$\textrm{cm}^2$. However, Schmidhofer(1969) indicated that bacterial counts gave no conclusive information as to the possible shelf life of poultry meat. (omitted)
방사선(放射線) 조사(照射)와 가금육(家禽肉) : 종설(綜說)
강영신,박숙영,이영현,Kang, Y.S.,Park, S.Y.,Yi, Y.H. 한국가금학회 1994 韓國家禽學會誌 Vol.21 No.1
Food irradiation is beginning to provide a safe, effective, and economical alternative treatment for many food products, especially for the raw food of animal origin. The historical background and wholesomeness of food irradiation were examined. The application and effect of the process were investigated. The cost and benefit of the irradiated poultry meat were evaluated. The effect of irradiation on the poultry meat, poultry products, and microorganisms were reviewed. With the safety of irradiated poultry meat and poultry products established, the future of the process is promissing.
pH, 온도, 단백질함량에 따른 돼지혈장 단백질의 보수력 변화
김주봉(J. B. Kim),이영현(Y. H. Yi) 한국식품영양과학회 1989 한국식품영양과학회지 Vol.18 No.2
도축장에서는 폐기되는 돼지 혈액으로부터 혈장을 분리하여, pH, 온도, 단백질함량에 따른 혈장 단백질 보수력의 변화를 조사하였다.<br/> 돼지 혈액으로부터 혈장분리는 1400 g-force에서 가장 좋았다. 단백질 농도가 5%인 혈장액을 85℃에서 30분간 가열하였을 때 pH가 증가함에 따라 혈장 단백질보수력은 급격히 증가하다가 pH 7 이후에는 완만한 증가를 나타냈다. 단백질 농도가 5%이고 pH 7인 혈장액에서의 보수력은 gel화 온도가 높을수록 짧은 시간 내에 높은 보수력을 나타냈으며 가열 초기에 급격히 증가하다가 일정 가열 시간 이후에는 큰 변화를 나타내지 않았다. pH가 7인 혈장액을 85℃에서 30분간 가열하였을 때 혈장 단백질의 농도가 증가함에 따라 단위 단백질 무게당 보수력은 감소하였다. The water binding capacity (WBC) of hog plasma protein was investigated. The centrifugal condition for optimal separation of plasma from hog blood was fixed at 1400 g-force. The WBC of 5%-plasma-protein-solution gel increased rapidly between pH 6 and 7 but gradually after pH 7 at 85℃ for 30 min. The higher heating temperature demonstrated the higher WBC of 5%-plasma-protein-solution gel at pH 7 within short period of time. The WBC of 5%-plasma-protein-solution gel increased rapidly at the beginning of heating. The WBC per gram of plasma protein at pH 7 and 85℃ for 30 min decreased as protein concentration of the plasma solution increased.