육류의 안전성 평가기술 연구

민중석,이정일,신대근,이상옥,변준석,강석남,김일석,이무하 ( J . S . Min,J . I . Lee,D . K . Shin,S . O . Lee,J . S . Byun,S . N . Kang,I . S . Kim,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.4

Microorganisms were taken at the surfaces of pork and beef. Microbial sampling of pork was carried out at 4 steps, i.e. immediately after slaughtering(PA), at 24hrs after slaughtering(PB), before deboning(PC) and after deboning(PD). And the sampling of beef was carried out at 5 steps, i.e. immediately after slaughtering(BA), at 6hrs after slaughtering(BB), at 24hrs after slaughtermg(BC), before deboning(BD) and after deboning(BE). Total plate count was significantly higher in the step before deboning(PC) than in the other steps of pork processing(P$lt;0.05). The numbers of coliforms and E. coli increased in proportion to the total plate counts. Microbial contamination was significantly higher in the step before deboning than any other step of beef processing(P$lt;0.05). The step immediately after slaughtering(BA) was the next highest level in microbial contamination. The results of multiple regression analysis among total plate counts, coliforms and E. coli showed that determination coefficients(R²) were as high as 0.8307-0.9971. This meant that E. coli increased as total plate counts and coliforms increased. The results of PMP(pathogen model program) analysis showed that pathogenic microorganisms grew similarly in low ambient temperature(5℃), while they grew faster as ther initial numbers were high. In the same initial number, growth rate was 10 times faster in 15℃ than in low ambient temperature(5℃) and 4 times faster in 25℃ than in 15℃.

RAPDs 를 이용한 육류 ( 한우육 , 사슴육 , 면양육 , 산양육 ) 의 축종 판별

민중석(J . S . Min),민병록(B . R . Min),한재용(J . Y . Han),이무하(M . Lee) 한국축산학회 1996 한국축산학회지 Vol.38 No.3

This study was performed to develop the convenient and reliable identification technique of meat species by random amplified polymorphic DNAs(RAPDs). The muscle tissue samples were taken from the KCB(Korean Cattle Beef), deer meat(DM), sheep meat(SM), and goat meat(GM). The genomic DNA of each species were extracted from these muscle tissues. The results of RAPDs had a different profile with various primers. The identification of each species was possible in the state of meat because of different band pattern of RAPDs products of each species. But the difference between SM and GM was undetectable. Species-specific band between SM and GM was shown when pooled DNA was used as template DNA, but when individual DNA was used as template DNA, it was not specific any more. This might be due to the individual difference.

전자선 조사에 의한 신선 돈육의 냉장 저장 중 이화학적 특성 변화

민중석(J . S . Min),이무하(M . H . Lee) 한국축산학회 1999 한국축산학회지 Vol.41 No.1

The effects of electron-beam radiation on the shelf life of pork loins was studied. The pork loins were aerobically packed with polyethylene film ,and exposed to an absorbed dose of 0, 0.5, 1 or 2 kGy of electron-beam irradiation at an ambient temperature. The irradiated samples were stored together with the nonirradiated samples at 4±1 ℃. TBA(thiobarbituric acid) values tended to increase as the storage period and the irradiation dose increased. The TBA values of 0.5kGy irradiated samples were lower than the other irradiated ones during the storage period. VBN(volatile basic nitrogen) value of nonirradiated pork loin increased rapidly after 7 days and those of irradiated samples did slowly during the storage period. Redness(a* value) and yellowness(b* value) of 2 kGy irradiation became lower than those of others as the storage period increased. The pH value of nonirradiated pork loin increased slowly during the storage period.

국내산 수출용 진공포장 돈육 등심의 냉장저장 중 물리화학적 및 관능적 특성

김일석,민중석,이상옥,신대근,이정일,이무하 ( I . S . Kim,J . S . Min,S . O . Lee,D . K . Shin,J . I . Lee,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.4

This study was carried out to examine the physicochemical and sensory characteristics of Korean vacuum packaged chilled pork loins for export. The samples were stored at 0℃±1(A and B companies) and 2℃±1(C and D companies). In the proximate analysis of composition of pork, there were no significant differences in moisture, crude protein and crude ash, except crude fat(P$lt;0.05). In the pork produced by A wmpany which had good marbling state, the content of crude fat was 2.61%. TBA(Thiobarbituric Acid) values were 0.196∼0.260 ppm and did not change much during the storage times irrespective of storage temperature. VBN(Volatile Basic Nitrogen) were 7.47∼8.40㎎/100g at initial time and did not exceed 17㎎/100g on the 50th day. The values of pH were normal during the experimental period. Purge losses were 0.60∼7.13%. The loin produced by B company showed large purge loss, but it was not statistically significant. Cooking losses were 37.77∼54.56% and that of A company showed relative high level. In the results of sensory evaluation of cooked meat, the loin of B company revealed good scores at aroma, flavor and tenderness, and appeared to be acceptable at the initial time. After 20 days of storage, the loin of C company resulted in a good score in total acceptability with regard to flavor, juiciness and tenderness.

수입산 및 국내산 냉동 삼겹살의 TBA , VBN , 지방산 조성 및 관능적 품질 특성 비교

김일석,민중석,이무하 ( I . S . Kim,J . S . Min,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5

This study was carried out to compare the qualities of imported pork bellies(Canadian, Finnish, Belgian and Danish) with domestic ones. Samples were analyzed for TBA(Thiobarbituric acid), VBN(Volatile Basic Nitrogen), fatty acid composition and sensory evaluation. There were no significant differences among the samples of different countries in the TBA values, ranging 0.31∼0.72 ppm. The VBN values were 9.43∼15.28 ㎎%. Total saturated fatty acid contents ranged 34.71∼45.96% and those of were significantly lower than the others(P$lt;0.01). In the sensory evaluation of raw pork bellies, Canadian products were better in total acceptability because of their distinct three layers of fat and lean, low purge and low off-flavor. The Belgian pork with low content of crude fat and visible fat revealed the lowest total acceptability. In cooked pork bellies, however, the Belgian samples score the highest in flavor, color, and tenderness.

국내산 진공 포장 냉장 돈육 등심의 미생물 수준에 의한 유통기한 설정

김일석,민중석,이상옥,신대근,이정일,이무하 ( I . S . Kim,J . S . Min,S . O . Lee,D . K . Shin,J . I . Lee,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5

This study was carried out to examine the microbiological characteristics of Korean vacuum packaged chilled pork loins and to establish their shelf-life for export. The samples were stored at 0℃±1(A and B companies) and 2℃±1(C and D companies). In the analysis of microorganisms, their total plate counts did not reach 1×10^6CFU/㎠ until 30 days. Psychrotrophic microbes of the samples were over 1×10^6CFU/㎠ at 30 days. The anaerobic microbes were over 1×10^6CFU/㎠ at 30 days in samples stored 2℃ and reached 1×10^6CFU/㎠ at 4s days in simples stored 0℃. Shelf-life was 33∼42 days during storage at 0℃ and 26∼34 days at 2℃. In this case, the determination coefficients(R²) of regession equations from shelf-life were 0.8690∼0.9553 in total plate count, 0.7634∼0.8632 in psychrotrophs and 0.7140∼0.9203 in anaerobic bacteria.

전자선조사 , 가열 및 포장조건이 돈육의 콜레스테롤 산화물질에 미치는 영향

이정일,김일석,민중석,박구부,이무하 ( J . I . Lee,I . S . Kim,J . S . Min,G . B . Park,M . Lee ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5

Raw or cooked pork loins were sampled from retail shops in Korea and packaged under an aerobic or anaerobic condition. The samples were irradiated by electron-beam(0, 1, 2kGy), and then Identification and quantification of cholesterol oxides were made at 0, 7, 14 days. From the samples raw and aerobic package, 7 α-hydroxycholesterol, β-epoxide, 7 β-hydroxycholesterol and 7-ketocholesterol were detected(over 0.5 ㎍/g) during the storage. However, the contents of 7 α-hydroxycholesterol, cholestanetriol and α-epoxide from the raw and vaccumm-packaged samples were found to be very low(below 0.5㎍/g). On the other hand, β-epoxide were detected about 2.27-4.72 ㎍/g in the samples on the 14th day. The amounts of 7 α-hydroxycholesterol, β-epoxide, 7 β-hydroxycholesterol and 7-ketocholesterol in the cooked and aerobic samples were 9.61∼47.76, 1.09∼5.31, 16.19∼118.16 and 9.61∼47.19 ㎍/g, respectively. The total amounts of above-mentioned chemicals at the 0, 1 and 2KGy irradiations were 36.86, 96.78 and 112.32 ㎍/g, respectively, on 0 day. And on the 7th day, the amounts were 80.46, 165.84 and 164.10 ㎍/g, respectively. The total amounts on the 14th day were 125.99, 182.56 and 213.84 ㎍/g, respectively. In the cooked and vaccum-package samples, the amount of cholesterol oxides was the same as that of cooked and aerobically packaged samples. However, the quantity decreased with time due to vaccum package.