소세지 製造原料肉代替에 關한 硏究

宋啓源,金顯旭 서울大學校 農科大學 1977 서울대농학연구지 Vol.2 No.2

Extenders including wheat flour, defatted soy flour, skim milk powder, and demineralized whey powder were used in examining the value of partial substitution of pork in sausage making. Each of the substuting ingredients were tested at the level of 10%, 20% and 30% of pork. Cooked sausages of Frankfurter style were made by the conventional method and tested for their physico-chemical properties and the tissue structure was compared. Following results have been obtained: 1) As more extenders are added, moisture and protein content of sausages were increased, while the fat content was decreased. This is probably due to added ice water. 2) Moisture, protein, and fat constituted 85.13% of the sausages, which is still good as the standard grade. 3) As more extenders are added, ratio of protein : moisture (W/P) was increased from 5.17 to 5.65, which is still below 6.0 and acceptable. 4) Average free water content of sausages was 6.5%, which evidenced the average binding quality. The sausage containing defatted soy flour contained 4.97% of free water, the one containing skim milk powder had 5.13% free water, the one containing wheat flour had 7.23% free water, and the one containing whey powder had 8.87% free water. 5) Firmness, which was tested by penetration value, did not show much differences among the kinds of extenders, but firmness of the sausages was increased in the order of sausages containing wheat flour, skim milk powder, defatted soy flour, and whey powder. 6) Sausages containing 10% of extenders showed large fat globules well and widely distributed among the fine protein tissue structure, but as more extenders are added, the size of fat globules was decreased and the tissue structure became crude. 7) Considering the content of moisture, protein, and fat, protein : moisture ratio (W/P), binding properties, and firmness, the effectiveness of extenders in substituting pork was decreased in the order of defatted soy flover, skim milk powder, wheat flour and whey powder. Wheat flour and whey powder can be used at the level of 20% or below, and defatted soy flour and skim milk powder could be used up to 30% of the pork. 8) Pediococcus acidilactici was isolated and identified from meat scraps of meat chopper in order to make the fermented sausage. 9) The fermented sausage of the same formulation did mot evidence the spoilage up to 30 days at 20℃ and up to four months at refrigeration temperature. 10) Acceptability of fermented sausages was best with skim milk-containing sausages and decreased in the order of whey powder, wheat flour, and soyflour sausages.

韓牛切斷肉의 品質에 關한 硏究

宋啓源,朴陽子 서울大學校 農科大學 1979 서울대농학연구지 Vol.4 No.1

The average weight and proportion of packaging material and meat, edible and inedible, and cooking yield and loss were measured on the steak, short rib and ground beef in the cut meats which are mainly prepared and sold as a packaged meat at the department stores and supermarkets in Seoul area. The average unit price per 100g weight and approximate chemical composition of raw and cooked meat were also determined. The obtained results are summarized as follows. 1. The average packaged meat of steak, short rib, regular ground beef and extra fat ground beef weighed 304.0, 633.0, 433.0, and 324.0g respectively and their retail prices were 333won per 100g weight except extra fat ground beef which was 200won per 100g weight. 2. The average weight of packaging material was ranged from 1.1% in steak to 2.0% in extra fat ground beef and their price share were ranged from 11won in steak to 25won in short rib. 3. The average weight of steak without the packaging material was 300.6g and its average proportion of lean, fat and bone were 77.6, 7.8 and 14.6% respectively by weight. 4. The average thickness of steak was 22.4mm and the average whole area of one steak was 118.7 sq. cm. 5. The proportion of lean, fat and bone was 74.6, 8.3 and 17.1% respectively by area. 6. The average number of shortrib in one package was 5.6 and the average weight, price and length of one short rib were 111.7g, 376.4won and 64.9mm. 7. The average inedible proportion of raw steak and short rib were 14.6 and 20.2% respectively and the unitprice of edible portion were 394.2won in steak and 422.4won in short rib per 100g weight as based on the original selling price and edible weight. 8. The average cooked meat yield after broiling of steak, short rib, regular ground beef patty and extra fat ground beef patty were 77.6, 77.5, 73.4 and 65.2% respectively and the steamed short rib was 81.4%. 9. The average unit price of edible meat portion which of broiled steak, short rib, regular ground beef and extra fat ground beef was 552.7, 650.0, 459.5, 313.0won per 100g weight respectively, and the steamed short rib was 610.0won per 100g weight. 10. The average cooking loss was ranged from 22.4% in steak to 34.8% extra fat ground beef and the loss by evaporation was always larger than the loss by drippings. 11. The common changes in approximate chemical composition by cooking were the decrease of H₂O and the respective increase of protein content, and the changes of fat and ash content were variable.

도토의 생체및 도체의 측정조사

송계원 한국축산학회 1963 한국축산학회지 Vol.5 No.1

The primary objectives of this study are; (1) to obtain the average body measurements of slaughter rabbit and its carcass, and (2) to estimate the relationships between the measurements. The body measurements and carcass data of 222 rabbits were taken at the Chang Kyung Zoo in Seoul during the period, from Aug. 1. 1963 to Sept. 30. 1963, which were used to obtain the correlation coefficient between the measurements. The results obtained are as followings : I) The average live weight was 1.439 ㎏., which seems to be underestimates compared to standard live weight of slaughter rabbit. 2) The highest correlation coefficient was found between carcass weight and hind leg cut weight(r=0.9596). 3) Among the body measurements, the live weight showed. the highest correlation coefficient with carcass yield(r=0.9372), which means the live weight could be the best measurements for predicting the. carcass yield. 4) The correlation coefficient between live weight and green pelt weight was highly significant(r=0.7308). 5) The average edible part percentage of carcass was not checked but we can expect it less than 30% of live weight considering the average dressing percentage 48.99%.

연화처리에 의한 한우육의 조직학적 및 화학적 변화에 가한 연구(초록)

송계원,김재욱 한국축산학회 1965 한국축산학회지 Vol.7 No.1

軟化處理에 依한 韓牛肉의 組織學的 및 化學的 變化에 對한 硏究

宋啓源,金載勖 서울대학교 1964 서울대학교 論文集 Vol.15 No.-

The purpose of this studies is to investigate the Histological and Chemical changes arising in Korean Cattle Beef Muscle Tissues, M. Longissimus Dorsi and M. Semi Tendinosus, when they received such treatments after slaughter as Heating, Aging and Applying the Tenderizing Agent (Commercial Meat Tenderizer). The experimental results obtained are as follows: Histological observations; 1. The untreated fresh raw muscle showed significant differences between M. Longissimus Dorsi and M. Semi Tendinosus in the average of muscle fiber diameter, in the cross section area of the primary muscle bundle, in the number of the muscle fiber per primary muscle bundle, and in the ratio of the connective tissue area to the whole muscle tissue area, respectively as given in Tab. 1. 2. When heated, a drastic decrease in muscle fiber diameter and cross section area of muscle bundle were observed. And the ratio of the connective tissue area over the whole muscle area was apparently increased. 3. Except for the separation of Sarcolemma and filing of the space produced between the Sarcolemma and the Sarcoplasma with granular materials which resulting from the destruction of the Sarcoplasma, insignificant changes were observed between the fresh raw muscle samples and the aged raw muscle samples. However, the subsequent heating of the aged muscles resulted in the degradation of Sarcolemma and other connective tissue and some partial destruction of Sarcoplasma. 4. The proper thickness of meat cuts was required in order to provide the meat cuts more adequate penetration and higher tendering activity of the tenderizer. 5. The tenderizing action of the tenderizer on meat commenced with dissolving the connective tissue and Sarcolemma which was followed by the degradation of the muscle fiber substances. Chemical compositions ; 1. No significant differences in moisture and crude proteins were obtained among the fresh raw meats and meats on the treatments as shown in Tab. Ⅱ. 2. The water soluble protein was significantly increased in company with decreasing the water insoluble protein in both aged meats, M. Longissimus Dorsi and M. Semi Tendinosus. However, no significant differences were obtained in the tenderizer applied meats. 3. The amino nitrogen was significantly increased in the both aged meats, but no significant difference was obtained in tenderizer applied meats. In the final conclusion, it appears that aging process can only be the possible way of improving the meat quality of less tender cuts, because it can improve both tenderness and flavor.

아질산염 , 아스코르부산 및 소금의 첨가수준이 세절육 ( 細切肉 ) 의 특성에 미치는 영향

이성기,송계원 ( Sung Ki Lee,Kai Won Song ) 한국축산학회 1983 한국축산학회지 Vol.25 No.4

This experiment was carried out to determine the effect of sodium nitrite, ascorbic acid and sodium chloride on the characteristics of ground meat model systems. The fresh pork was ground and mixed with or without sodium nitrite (0, 68, 136, 180 ppm), ascorbic acid (0, 545 ppm) and sodium chloride (0, 2.0, 3.5, 5.0%). The results obtained were summarized as follows. 1. The pH of all the samples was in the range of pH 5.5-6.1. Samples mixed with sodium nitrite had a lower pH than those mixed with salt alone. Samples with sodium nitrite or ascorbic acid (AS) had a pH lower than no added samples. 2. Nitrite was more rapidly decrease when ascorbate (545 ppm) was added. After 5 days of storage, 14-38% of the originally added nitrite remained in ascorbate free samples but only 2.2-2.9% remained in treated ascorbate samples, Residual nitrite was higher in the presence of large amounts of sodium chloride. 3. The color intensity of nitrite added samples increased in proportion to its concentration. An increase in color development with length of storage period also apparent. Especially, color intensity was superior in NaNO₂ (182 ppm)+AS (545 ppm) sample. 4. Inhibition of microbial growth did not appear to remarkably influence the concentrations of sodium nitrite or ascorbic acid. However, salt concentration had highly inhibitory effect on aerobic bacteria counts. 5. Samples with nitrite revealed a remarkable reduction in TBA number. Especially, NaNO₂ (182 ppm)+Salt (3.5%) and NaNO₂ (136 ppm)+Salt (3.5%) samples were noticeable retardation of the natural oxition. Salt alone concentrations promoted greater rate of rancidity development.

온도체에서 생산된 돈육과 연육제품의 특성에 관한 연구

최양일,송계원 ( Yang Il Choi,Kai Won Song ) 한국축산학회 1982 한국축산학회지 Vol.24 No.1

This experiment was carried out to determine the effect of boning time on the qualities of porcine muscle and to investigate the utilization of hot-boned porcine muscle in comminuted meat products. The results obtained were summarized as follows; 1. Normal pH and temperature declines in pork muscle were obtained on each holding period. Different muscle temperature did not appear to significantly affect the rate of postmortem pH decline. 2. Chemical compositions (moisture, crude, protein, crude fat and ash) of raw meat revealed no significant differences between hot-and cold-boned muscles for any holding periods. 3. The extractable salt-soluble protein contents of hot-boned muscle were found to be 58.7, 41.7 and 7.6% greater than those of cold-boned muscle for 1, 3 and 5 hr holding periods, respectively. 4. The water-holding capacity values of hot-boned muscle were found to be 11.3, 3.7 and 0.9% greater than those of cold-boned muscle for 1, 3 and 5 hr holding periods, respectively. 5. The emulsifying capacity values of hot-boned muscle were found to be 45.9, 20.1 and 4.0% greater than those of cold-boned muscle for 1, 3 and 5 hr holding periods, respectively. Stability (total volume and gel water) of prepared emulsions of hot-boned muscle was higher than that of cold-boned muscle for all holding periods, but the stability of fat in emulsions was higher with cold-boned muscle. 6. Chemical compositions (moisture, crude protein, crude fat and ash) of frankfurter sausages revealed no significant differences between hot and conventionally processed frankfurter sausages for any holding periods. 7. Relatively darker colored sausages were produced by hot boning for the 3 and 5 hr holding periods, but the cold boning produced darker colored sausages in the 1 hr holding period. The color values judged by the panelists were similar to the results of the Hunterlab color difference values. 8. When textures of the sausages were measured by the Warner-Bratzler shear and Texture Profile Analysis tests, the hot boning treatment appeared to increase the texture of frankfurter sausages by making them firmer and springier. 9. In panel test, the texture scores of the hot processed frankfurter sausages were higher than those of the conventionally processed frankfurter sausages for all holding periods. On the other hand, the acceptability scores were not different between hot and conventionally processed frankfurter sausages for any holding periods. 10. Considering the overall results, if the hot-boned procine halves were held for 3 hr postmortem-the hot boning treatment appeared to produce raw meats and frankfurter sausages of good quality.

인산염첨가에 의한 고기의 보수력 강화에 관한 연구

이무하,송계원 ( Moo Ha Lee,Kai Won Song ) 한국축산학회 1977 한국축산학회지 Vol.19 No.6

This experiment was carried out to investigate 1) the relative merits of phosphates on the WHC and pH of meat in the practical concentration of 0.5% phosphates in combination with 2% sodium chloride, 2) whether the increase of WHC by phosphates was due to sequestering calcium and 3) relationship between the WHC and factors, pH, calcium and tonal phosphorus content. The longissimus dorsi muscles of three 18 month-old crossbred bulls and five 10 month-old rabbits were used as meat samples. The phosphates used were tetrasodium pyrephosphate(PP), tripolyphosphate(TPP) and sodium hexametaphosphate(HMP). The results obtained are summarized as follows: 1. The effect of phosphates and sodium chloride on pH of meat can be arranged in the order of PP-NaCl (6.1)$gt;TPP-NaCl (6.0)$gt;TPP-NaCl (5.9) and HMP-NaCl(5.9) in beef; PP-NaCl(6.5) and TPP-NaCl(6.5)$gt;HMP-NaCl(6.3) and NaCl(6.3) in rabbit muscle. 2. The WHC of meat was observed by a series in the following order: NaCl(81.5)$gt;PP-NaCl(75.7)$gt;TPP-NaCl(57.3)$gt;HMP-NaCl(56.5); TPP-NaCl and HMP-NaCl had no effect on the WHC of beef; and PP-NaCl(93.4)$gt;TPP-NaCl(87.5)$gt;HMP-NaCl(76.0)$gt;NaCl (73.8) in rabbit muscle. 3. Phosphates did not shorn the sequestering effect of calcium ions in meat. 4. The pH of meat had direct relationship with the WHC both in beef, (r=0.64, P$lt;.05) and in rabbit muscle, (r=0.71, P$lt;.01). 5. Calcium content showed inverse relation to the WHC of meat only in beef, (r=-0.77, P$lt;.01). 6. Total phosphorus content regardless of treatments appeared to have no effect on the WHC.

돈내장육을 이용한 소시지 제조시험

송인상,강통삼,박광훈,송계원 ( In Sang Song,Tong Sam Kang,Kwang Hoon Park,Kai Won Song ) 한국축산학회 1979 한국축산학회지 Vol.21 No.5

In order to make better use of pork by-products, being consumed unsanitarily at present, sausage was manufactured formulating of four different levels(20, 40, 60 and 80%)of pork by-products mixture(Liver: Lung: Stomach=2 : 1 : 1). And the effect of phosphate-complex levels ( 0 , 0.3, 0.6 and 0.9% ) on the quality of the sausage formulated with 40% pork by-products mixture was investigated during the storage period of 36 days at 5 ℃. The results obtained were summarized as follows; 1. The appropriate level of pork by-products mixture for the sausage was evaluated at 40%. 2. The flavor score, pH, water-holding capacity, emulsion stability and the redness were significantly increased while the V.B.N., T.B.A. value and yellowness of sausage were significantly decreased by the addition of phosphate-complex. However, the residual nitrite was increased significantly by the addition of phosphate-complex.