한국토종닭과 교잡종의 나이와 성에 따른 근섬유의 조직화학적 특성 비교

김대곤,권연주,성삼경 ( D . G . Kim,Y . J . Kwon,S . K . Sung ) 한국축산학회 1997 한국축산학회지 Vol.39 No.5

N/A This study was carried out to examine the histochemical properties of muscle fiber in Korean Native chickens(KNC). Wangchoo(crossbred) and broiler were used as controls in this study. Live weight and the weight of the pectoralis profundus and iliofibularis muscles differed greatly among breeds. The largest live weight and muscle weight were obtained in broiler, the next in crossbred and the smallest in KNC. In percentage distribution of each fiber type, based on the reactivities for myosin adenosine triphosphatase and reduced nicotinamide adenine dinucleotide dehydrogenase., the pectomlis profundus muscle was composed only of type IIW fibers throughout the experimental period in all breeds. However, the iliofibularis muscle was composed of type IR, IIR and IIW fibers. In the iliofibularis muscle, the highest frequency of type IIR fibers occured in the breeds, and type IR was the lowest percentage. In the same fiber type, the activities of reduced nicotinamide adenine dinucleotide dehydrogense were different among the breeds. When KNC was compared with the crossbred, it showed higher frequency of type IIR fibers and lower frequency of type IIW fibers. The percentage of type IIR fibers of the female was higher than that of the male. The largest diameter of fiber was measured in broiler and the smallest in KNC, and the male had larger diameter than the female. A breed with larger body weight or iliofibularis muscle weight was exhibited larger diameter in each fiber type compared to the other breeds. At 7 weeks age, the largest diameter was measured in type IIt of crossbred, but diameter of type IIW was the largest in KNC. Broiler was the largest in the diameter of type IIW fibers at 7 weeks age, but the crossbred and KNC was the largest in the diameter of type IR fibers at 15 weeks age.

한우 및 홀스타인 거세우의 출하월령에 따른 도체의 이화학적 특성변화

김대곤(D . G . Kim),정근기(K . K . Jung),성삼경(S . K . Sung),최창본(C . B . Choi),김성겸(S . K . Kim),김덕영(D . Y . Kim),최봉재(B . J . Choi) 한국축산학회 1996 한국축산학회지 Vol.38 No.3

The current study was conducted to evaulate the effect of age on physico-chemical properties of carcasses obtained from Hanwoo and Holstien steers reared under the same feed and feeding conditions. Hanwoo and Holstien were sacrificed at 20, 22 and 24 months of age, and at 17, 18 and 19 months of age, respectively. In Hanwoo steers, moisture content of the carcass was decreased, while contents of crude fat; water holding capacity (WHC) and collagen increased as age increased. The degree of carcass hardness and chewiness decreased with age. In Holsteins, contents of moisture and crude fat were not influenced by age, whereas a and b values in meat color increased with age. Like the carcass of Hanwoo, the carcass of Holsteins showed in markedly decreased hardness and chewiness as age progressed. When considering the composition of fatty acids, the carcass of Hanwoo showed significantly increased oleic acid, linoleic acid and unsaturated fatty acids and decreased palmitic acid, stearic acid and saturated fatty acids as age increased. But in the carcasses of Holstein, palmitic acid, stearic acid and saturated fatty acids increased, and linolenic acid and unsaturated fatty acids decreased with age.

거세한우의 배최장근섬유에 관한 조직화학적 특성과 육질과의 비교 연구

김대곤(D . G . Kim),성삼경(S . K . Sung),정근기(K . K . Jung) 한국축산학회 1999 한국축산학회지 Vol.41 No.1

In this study, the relationship between histochemical properties and physico-chemical properties of M. longissimus dorsi was investigated. The carcasses were obtained from forty Hanwoo steers slaughtered at 22 through 26 months old and raised under the same feeding conditions in the feedlot. Marbling score and quality grade of experimental carcasses were evaluated 3.7, 1.43, respectively. Moisture content was 67.44%, crude fat contents was 10.60%, water holding capacity(WHC) was 75.1%, and shear force value(SFV) was 13.55 ㎏. 30.2% of all muscle fibers was identified as type β R while was 25.0% for type α R, and 44.6% for type α W. The diameter of type β R fibers was 50.3 ㎛, that of type a R was 52.8 ㎛ and that of type αW was 64.5 ㎛. Cold carcass weight was significantly (P$lt;0.01) and positively related to area of M. longissimus thoracis. Backfat thickness was negatively correlated with yield Bade (P$lt; 0.001). Marbling degree was significantly and positively related to quality grade (P$lt; 0.001), while negatively related to moisture contents, but positively related to contents of crude fat (P$lt; 0.001). The SFV was positively correlated with quality grade (P$lt; 0.05), indicating that a high SFV means low quality Bade. The percentage of type β R fiber was positively related to marbling number (P$lt;0.01), but it was negatively related to meat color number and quality grade (P$lt;0.05). And the percentage of tyke α R was negatively correlated with backfat thickness, quality grade and SFV. The percentage of type α W was positively correlated with backfat thickness, quality grade and SFV. This data indicates that a relationship exists between the amount of type β R fibers and the marbling score, with increase in type β R fibers being associated with increase in marbling score, higher quality grade, and decrease in SFV.

거세가 한우 및 홀스타인 비육우의 도체등급에 미치는 영향

정근기(K . K . Jung),김대곤(D . G . Kim),성삼경(S . K . Sung),최창본(C . B . Choi),김성겸(S . G . Kim),김덕영(D . Y . Kim),최봉재(B . J . Choi),윤영탁(Y . T . Yun) 한국축산학회 1996 한국축산학회지 Vol.38 No.3

The study was conducted to investigate the effect of castration on the carcass grade of Hanwoo and Holsteins reared under the same feed and feeding condition. The carcass grading scores were measured by the Korean and Japanese carcass grading standards. The results were compared with respect to Hanwoo and Holstein by sex and Hanwoo and Holstein steers by age. In both grading systems, backfat and lougissimus dorsi of Hanwoo were thicker and larger than those of Holsteins. Steers of both breeds showed thicker backfat and smaller longissinaus dorsi area compared to bulls. Much better carcass yield grade was obtained from Hanwoo than from Holstein, and from bulls than from steers. Hanwoo steers showed significantly higher marbling degree than Hanwoo bulls. As Hanwoo steers aged, backfat thickness and longissimus dorsi area increased. Carcass quality grade of Hanwoo steers increased as age advanced but no apparent changes were found in Holstein steers. When Korean carcass grading standard was applied to judging carcass grade, the steep of Hanwoo resulted in better grade quality of carcasses but a lower quantity of carcass as age increased. Especially, Japanese carcass standard gave better grades with respect to carcass quantity a regardless of breeds and age compared with the Korean standard. In conclusion, the results presented indicate that castration and extended feeding periods (at least 17 months in Holstein and 24 months in Hanwoo) are essential to produce high quality beef, and modification of the current Korean carcass grading standard is necessary to fit carcass characteristics of Hanwoo steers.

거세 및 출하월령이 한우와 홀스타인 비육우의 도체구성과 부분육량에 미치는 영향

성삼경(S . K . Sung),정근기(K . K . Jung),최창본(C . B . Choi),김대곤(D . G . Kim),김성겸(S . G . Kim),김덕영(D . Y . Kim),최봉재(B . J . Choi) 한국축산학회 1996 한국축산학회지 Vol.38 No.3

The purpose of this study was to investigate the effects of breed, sex, and age on carcass composition and retail yield percentage of Hanwoo and Holstein steers and bulls reared under the same feed and feeding conditions. Lower percentages of bone and higher percentages of fat were observed in Hanwoo and steers compared with Holsteins and bulls, respectively. There were no differences in muscle percentage between breeds, whereas bulls showed higher muscle percentage than steers. The ratio of muscle to bone was higher in Hanwoo and bulls than in Holsteins and steers, respectively. The percentages of ribloin, brisket and flank, and rib with bone and fat were higher in Hanwoo, whereas the percentages of round, top round, and shank were higher in Holsteins. In Hanwoo, steers yielded more tenderloin, rib and shank than bulls. As age progressed, bone percentage decreased in Hanwoo, while no apparent changes were observed in Holsteins and fat percentage increased regardless of breeds. As age advanced, the percentages of ribloin and sirloin increased in Hanwoo steers, whereas those of sirloin and top round tended to decrease and brisket and flank increased in Holstein steers.

등급에 따른 한우육의 숙성중 이화학 및 형태학적 특성변화

한기동(G . D . Han),김대곤(D . G . Kim),김수민(S . M . Kim),안동현(D . H . Ahn),성삼경(S . K . Sung) 한국축산학회 1996 한국축산학회지 Vol.38 No.6

This study was conducted to investigate the effects of aging and carcass grade on the physicochemical and morphological properties of rib loin and top round obtained from cows(lst carcass grade), steers(lst carcass grade) and bulls(3rd carcass grade) aged at 2±2℃. Volatile basic nitrogem(VBN), water holding capacity(WHC), cooking loss, myofibrillar fragmentation index(MFI), hardness and morphological changes were observed. The results obtained are summarized as follows; VBN values were increased by the aging, but the differences were not observed with the carcass grade. WHC values of 1st carcass grade beef and rib loin were greater than those of 3rd carcass grade beef and top round, respectively. Cooking loss of lst carcass grade beef was lower that those of 3rd carcass grade beef. Harness of 3rd carcass grade beef was higher than that of 1st carcass grade beef but MFT of 3rd carcass grade beef was lower than that of 1st carcass grade beef, regardless of aging and section. From morphological changes of 3rd carcass grade beef, the disappearance of Z-line and fragmentation of myofibril were found predomintely on the 15th day of aging, while the disappearance of Z-lines of lst carcass grade beef was faster than that of 3rd carcass grade beef was by aging than that of 3rd carcass grade beef.

전기자동차용 고속 베어링의 Creep 현상 연구

김민환(M.H. Kim),이경구(K. K. Lee),김대곤(D.G. Kim),이대용(D.Y. Lee) 한국트라이볼로지학회 2019 한국트라이볼로지학회 학술대회 Vol.2019 No.4

입력역률 보정을 위한 단상 UPS의 디지털제어

김대곤(D. G. Kim),이승학(S. H. Lee),박해암(H. A. Park),이강연(K. Y. Lee),한엄용(E. Y. Han),백형래(H. L. Baek) 대한전기학회 1998 대한전기학회 학술대회 논문집 Vol.1998 No.7

한우 도체에 대한 전기자극처리가 쇠고기의 품질특성에 미치는 영향

성삼경,김대곤,안동현,김수민 ( S . K . Sung,D . G . Kim,D . H . Ahn,S . M . Kim ) 한국축산학회 1998 한국축산학회지 Vol.40 No.2

These experiments were carried out to investigate the effects of electrical stimulation on changes of physicochemical properties in Hanwoo steer and bull beef. Electrical stimulation was performed within 1 hr postmortem (SSOV, 90 sec.). Electrically stimulated sides(ES) showed more rapid pH decline than non-electrically stimulated sides(NES). L, a, b values of meat color in steers were higher than those of meat color in bulls, but there were no consistent effects of electrical stimulation on meat color, cooking loss and water holding capacity. Myofibrillar fragmentation index of sides treated with ES was higher than that of NES during storage significantly. Md ES sides consistently showed lower hardness when compared with control sides. Examination of the electron micrograph revealed the enlargement of sarcolemma and mitochondria. These results suggest that electrical stimulation may also improve tenderness of meat.

전기자극 처리가 한우육의 육색 및 지방산화에 미치는 영향

김수민,김대곤,성삼경 ( S . M . Kim,D . G . Kim,S . K . Sung ) 한국축산학회 1997 한국축산학회지 Vol.39 No.2

The effects of electrical stimulation on lipid peroxidation and meat color were determined in Korean beef stored at 5℃. Electrically stimulated(ES) meat and Non electrically stimulated(NES) meat were homogenized with distilled water. The degree of lipid peroxidation in ES meat was not significantly different from that in NES meat until 10 days of storage(P$gt;0.05), but TBARS(thiobarbituric acid reactive substances) value and Fe^(2+) ion in ES meat were higher than those in NES meat at 15 days of storage, indicating that ES resulted in more free iron(Fe^(2+)) from binding iron. However, there was little difference in the amount of total iron between ES and NES meat during the 5℃ storage(P$lt;0.05). Carnosine contents also tended to be decreased with time, and it showed little degadation of camosine as antioxidant. Heme pigment gradually tended to be increased during the storage at 5℃, but L value(Lightness) of ES meat was higher than that of NES for one day. However, L value tended to be decreased with time after 5 days of storage. The a value(Redness) of ES meat also had the same tendancy as L value of ES meat. Overall, ES meat color was kept more bright red than NES meat color, but they were not significantly different(P$gt;0.05).