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식육가공품 ( 햄 . 소시지 ) 에 대한 일반소비자의 인식도 조사
성삼경 ( S K Sung ),나병철 ( B C Rha ) 한국축산학회 1970 한국축산학회지 Vol.12 No.4
To estimate general consumers` concerns about meat-processing goods, the researcher sent 2,000 questionnaires to sample consumers and received 1,215 questionnaires. Following results are acquired by analyzing 1,215 received questionnaires. 1. Children like to eat meat-processing goods than adults do(54%), Consumers` income ranging 20,000 won to 50,000 won per month is most frequent(52%). 2. Most housewives purchase meat-processing products for themselves(82.5%), some purchase them from grocery stores (43.4%). The percentage of purchasing sausage is 80%. When they purchase sausage, they decide products by accustomed manufacturer`s name (48%). 3. Some housewives could not discriminate either livestock sausage or fishery sausage(33%), even they did not know high quality products such as Bacon Roast Ham and Boneless Ham(52.5%). 4. The most important standard for quality is to taste products(60%), some of them like to buy hard sausage(35%). 5. Most consumers enjoy smoke flavor(61.5%), some disagree with present packing styles (38.5%).
알카리 강직근 ( 强直筋 ) 의 근원섬유 단백질의 사후변화
성삼경 ( Sam Kyung Sung ) 한국축산학회 1983 한국축산학회지 Vol.25 No.3
Some postmortem changes of alkaline rigor myofibrils during storage were observed compared to acid rigor. In both types of rigor, Mg^(2+) - activated ATPase activities of myofibrils reached to the highest level at 1st day of postmortem storage, thereafter, decreased gradually to the level of $quot;at death$quot; after 7 days storage. Ca^(2+) - activated ATPase activities of myofibrils increased slightly with storage time. Generally alkaline rigor showed higher values of Mg^(2+) -, and Ca^(2+) - activated ATPase activities compared to acid rigor. Extractabilities of myofibrillar proteins of both rigors increased with storage time, but those of sarcoplasmic protein did not change. SDS-PAGE patterns of myofibrils and appearances of 30,000 dalton materials did not show significant difference between two rigors.
한국 식육가공품 ( 햄 . 소시지 ) 의 생산추세와 계절성
성삼경 ( S K Sung ) 한국축산학회 1970 한국축산학회지 Vol.12 No.4
This study was intended to clarify the trend of changes in quantity of meat processing products and its seasonal fluctuation in Korea by using production data of four sausage manufacturing factories in operation at present. The results of this study are as follows: 1. Even though total production of sausage remains very little in quantity (1,636M/T in 1969), its trend in production is increasing trapidly. The regression equation of production trend is Y=302.2X+816.6 (Base year is 1967). 2. The seasonal fluctuation shows the peak in sausage production during good seasons for outdoor life as April and May in Spring, September and October in Autumn. On the other hand, the sausage manufacturing factories produce very little quantity during December, January and February in winter, among those three months, February is the worst month in sausage production. The difference in seasonal production indexes between October and February is 83.37. The seasonal fluctuation in sausage production is conspicuous comparing to the fluctuations of foreign countries. Such seasonal fluctuation in sausage production is a significant problem to be solved.
성삼경(Sam Kyung Sung),박정수(Jeong Soo Park),조용대(Yong Dae Cho) 한국경영학회 1996 經營學硏究 Vol.25 No.3
This study discusses the statistical properties of a mixed diffusion-jump process and conducts the tests of fit for the stochastic process to 20 Korean individual common stocks as well as the Korean stock indices. The maximum likelihood estimates of the process parameters are obtained and Kolmogorov Smirnov tests for the goodness-of-fit are performed. The results reveal that the mixed diffusion-jump process model has the significant descriptive power. The implications of these findings are investigated further.
Poultry Meat 의 가공적성에 관한 연구 2 . Ground Poultry Meat 의 보수력에 미치는 Pyrophosphate 의 효과
성삼경 ( S K Sung ),민병준 ( B J Min ) 한국축산학회 1972 한국축산학회지 Vol.14 No.4
One of the most important factors influencing meat processing characteristics is its of water uptake and water holding capacity(WHC). This study was undertaken to study the WHC of treated ground poultry meat with pyrophosphate. Pyrophosphate was treated with three different methods (mixing, pickling and injecting) and different levels. The results obtained are summarized as follows. 1. The yield of Ready-to-cook meat (%) from broiler was significantly higher (p$lt;0.01) than that from cull hen. 2. No statistical difference was found between broiler and cull hen for water uptake, water retention capacity cooking loss and relative WHC. 3. Although no statistical difference was found for water uptake, WRC and relative WHC, treated with pyrophosphate was slightly higher than those on control lot. 4. Also, % cooking loss was not significantly different, among different treatments and levels of pyrophosphate, but tended to increase with elevation of cooking temperature.
노계육의 preblend 와 기계발골육의 특성 및 이용에 관한 연구 Ⅱ. 기계발골 노계육 preblends 의 기능적 특성과 그 유화물의 조직적 특성
성삼경(Sam Kyung Sung),이신호(Shin Ho Lee) 한국축산학회 1989 한국축산학회지 Vol.31 No.1
This experiment was carried out to investigate the effect of preblending on the functional characteristics of mechanically deboned meat of spent layers and textural characteristics of emulsion made from preblends that had been stored for 5 days. Preblending was carried out at various conditions just after mechanically deboning. The results obtained are as follows. l. Emulsifying capacity and water holding capacity of preblends were higher than those of no-preblend. As the storage time increased those capacities increased. Extractability of soluble protein of preblends also showed simillar tendency. 2. Emulsion stability of preblends was better than that of no-preblend and the stability increased as the level of salt increased. 3. Hardness, cohesiveness, brittleness and gumminess of an emulsion type sausage made from preblends increased as the level of salt increased.
글리세린 근섬유의 소편화에 미치는 Ca2+ 과 pH 의 영향 및 알카리 강직근의 소편화 .
성삼경,화천건차랑 ( S . K . Sung,K . Izumi ) 한국축산학회 1982 한국축산학회지 Vol.24 No.3
Fragmentations of different rigor type muscles during postmortem storage were studied and glycerinated muscle fibers were employed in order to determine the factors influencing fragmentation. Degree of fragmentation was significantly different on different rigor types. Fragmentation of acid rigor proceed rapidly during postmortem aging while it was very slow in alkaline rigor. Similar results were obtained when glycerinated muscle fibers were incubated with sarcoplasm extracted from two types of rigor muscle. The protein compositions of sarcoplasm from two rigor types were not significantly different. But the fragmentation of the two rigor types changed according to the pH change. The same effects were also obtained by use of Ca^(2+) Under the conditions of acid rigor sarcoplasm, fragmentation was not suppressed by the addition of the lodoacetate, irreversible inhibitor of CAF. On the other hand, the fragmentation was not increased by the addition of Ca^(2+) alone under conditions alkaline rigor sarcoplasm. From these results it can be suggested that the fragmentation of different rigor types are influenced by different factors and Ca^(2+), CAF and proteases are involved with a complex relationship.
노계육의 preblend 와 기계발골육의 특성 및 이용에 관한 연구 1 . 기계발골 노계육의 미세구조와 preblending 에 의한 화학적 및 미생물학적 특성의 변화
성삼경(Sam Kyung Sung),이신호(Shin Ho Lee) 한국축산학회 1988 한국축산학회지 Vol.30 No.12
In order to improve the utilization of poultry meat of spent layer, preblending was carried out with varying salt concentrations(0, 2 and 4 %), just after mechanically deboning Ultrastructure of mechanically deboned meat of spent layer chemical and microbiological characteristics of preblends were observed. The results obtained were as follows l. Crude fat, crude ash and calcium content of mechanically deboned meat of spent layer were higher than those of hand deboned meat of spent layer, while crude protein content was lower. Also compared with hand deboned meat, total pigment of mechanically deboned meatwas a little higher, whereas hemoglobin content was similar. 2. TBA value of no-preblend increased remarkably and that of preblends increased gradually during storage. 3. Ultrastructure of mechanically deboned meat of spent layer showed lack of integration of myofibrils and especially Z -line arrangement was out of order. 4. Microbial counts of preblends(total bacterial count, psychrotrophic bacterial count) were lower than those of no-preblend.
성삼경 ( S K Sung ),정영건 ( Y K Chung ) 한국축산학회 1971 한국축산학회지 Vol.13 No.4
This survey was conducted as a part of export promotion activities of frozen cut-out meat to Japan by KWANGSUNG enterprise Co. The main aim of this survey was to improve the commodity value of the meat to be exported. The summary of the survey work was as follows: ① Sample hogs are picked from enterprised hog farms and common farms whose purpose of raising hogs is to increase their sideline income. Dressing percent of the former (70.28±0.41%) was higher than that of the latter. (64.67±0.62%) ② Rate to carcass weight of Ham, Picnic shoulder, Belly, Loin and Boston butt was 15.78%, 13.97%, 9.19%, 9.08 and 6.15% respectively. ③ Five primal cuts percent of sample hogs which of carcass weight is heavy was low and fat percent of the sample was high.