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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.
한우육의 물리적 및 형태적 변화에 미치는 고온숙성의 효과
성삼경(Sam Kyung Sung),안동현(Dongs Hyun Ahn),김수민(Soo Min Kim) 한국축산학회 1988 한국축산학회지 Vol.30 No.11
For the purpose of improving the tenderness of Korean Native cattle, longissimus dorsi muscle was aged at different temperatures of 2℃ and 16℃ right after slaughtering. The shear force value, myofibrillar fragmentation index, and sarcomere length, and the morphological changes were observed. Shear force value decreased and myofibrillar fragmentation index increased as the aging progressed, especially at 16℃. Also the sarcomere length increased as the aging progressed, but direct relationship with tenderness was not evident. From the electron microscopic observation it was learned that the morphological change of myofibril and disappearance of Z-line was evident only after 10 days of aging at 2℃ while it took only 1 day at 16℃. The results suggest that the aging at 16℃ have greater improving effect of meat tenderness of Korean Native male cattle compared to conventional low temperature aging.
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.
생돈생산에 영향을 미치는 제요인 - 한국 생돈생산의 주기성에 관하여 -
성삼경 ( S K Sung ) 한국축산학회 1970 한국축산학회지 Vol.12 No.4
Following results are derived from the analysis of statistic data for 10 years from 1959 to 1969 to explain the factors affecting periodical cycle in hog production. 1. Hog production shows periodical cycle ranging 3 years. For example, hog production remains the lowest degree in 1961, 1964 and 1967. 2. When farmers` selling price of hog and price of pork were established very high in a certain year, hog production of the following year used to increase, and vice versa. However, the significance of correlation coefficient between hog production were not confirmed. 3. The significance of correlation coefficient among feed price, export quantity, competitive goods (beef, chicken) and butchering hogs was not confirmed. 4. Though we can suggest that such factors as butchering hogs, pork price and hog production are correlated to make the periodical cycle in hog production, the correlation coefficient are not explained plainly owing to unaccurate statistics of butchering hogs. Many hogs are butchered illegally.
성삼경(S . K . Sung),권연주(Y . J . Kweon),김대곤(D . G . Kim) 한국축산학회 1993 한국축산학회지 Vol.35 No.6
Effect of background tenderness factors and actomyosin tenderness factors on the tenderness of poultry meat at various physiological ages were observed. The shear values of male meat are show lower than that of female and the shear values is apt to decrease during postmortem storage, regardless of physiological maturity and sex. Actomyosin tenderness factors have no effect on the tenderness after death immediately but affect the tenderness during postmortem storage largely, regardless of physiological maturity. However, background tenderness factors have greater influence on the tenderness attributed by the physiological maturity remarkably in all groups.
Disodium Dihydrogen Pyrophosphate 에 의한 Pork Sausage 의 pH 조절이 방부제의 보존효과에 미치는 영향
성삼경 ( S K Sung ),김창식 ( C S Kim ) 한국축산학회 1970 한국축산학회지 Vol.12 No.3
This experiment was conducted to investigate the preservative effect of furylfuramide and sorbic acid for pork sausage which was acidified by the addition of disodium dihydrogen pyrophosphate. Five hundred and forty sausages were divided into nine groups. In conducting this experiment, 3×3 factorial design was used in treating three different levels of DDP (0%, 0.5%, 1%) and three different levels of antiseptics (0, FF5ppm+SO-A 0.1%, FF 10ppm+SO-A 0.2%). The results of this experiment are summarized as follows: (i) The growth of bacteria in sausages was effectively controlled in proportion to the additional use of antiseptics and the effect was more remarked by the addition of DDP. (2) The penetrating degree was more significantly (p$lt;0.01) decreased in the DDP supplemented lots than in the non DDP added lots. (3) White any differences in jelly strength of sausages were not found immediately after sterilization, the additional use of antiseptics resulted in good elasticity, as the storage day goes by, and the DDP 0.5% supplemented lots was most significantly elastic. (4) The pH range immediately after strilization was more lowered by 0.69 unit in the DDP 0.5% supplemented lots and by 1 unit in the DDP 1% added lots than in the non DDP supplemented lots, respectively. (5) The number of spoiled samples was decreased by the addition of chemical preservatives and on the other hand, the preservative effect was much improved in case of supplementing DDP. (6) More addition of chemical preservatives and DDP supplement significantly (P$lt;0.01) decreased the amount of the volatile basic nitrogen.
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.
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%).