http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
돈골격근의 생화학적 특성에 관한 연구 2 . 환경온도가 Myosin B 의 생물학적 기능에 미치는 영향
박형기,유용걸,이문준 ( H . K . Park,Y . G . Yu,M . J . Lee ) 한국축산학회 1991 한국축산학회지 Vol.33 No.1
Samples were taken from the porcine longissimus dorsi of lumbar vertebra of the animals weighing over 110 kg of live weight. Samples were treated at 0℃ or for 30, 60. and 90 min at 40℃. Superprecipitation activity of myosin B from the samples at 40℃ was much lower than those at 0℃. No superprecipitation was found in the case of myosin B of those treated for 90 min at 40℃. Also ATP sensitivity of myosin B of the samples treated at 40℃, was lower than those at 0℃. In 40℃ treatment. small amount of M. H. C. was founded and α-actinin degradation. Thus, the differences found in this experiment seem to reflect the differences in biological function of the myosin B. As they correspond to PSE porcine muscle symptoms. it is Concluded that the porcine carcass has to be treated at 0℃ immediately after slaughter for production of good quality of porcine meat especially for the animals slaughtering at the live weight exceeding 110 kg.
돈의 축적지방 함량이 돈육품질에 미치는 영향 1 . 돈의 축적지방이 PSE 돈육 발생에 미치는 영향
박형기,이문준,오동환 ( H . K . Park,M . J . Lee,D . H . Oh ) 한국축산학회 1985 한국축산학회지 Vol.27 No.12
In order to find out the effects of the amount of deposited fat on the pork quality, the factors affecting the PSE porcine muscle were investigated. The results are summarized as follows; 1. Of 10,993 experimental swine, 4,225 individuals (38.6%) had PSE porcine muscle. 2. Severe stress by the high temperature which the pigs were exposed to before slaughter became a direct cause of the occurence of the PSE porcine muscle. 3. The PSE porcine muscle occured more often in the heavy carcass weight and in the male. 4. The incidence of the PSE porcine muscle were higher in swine which had a thick backfat. 5. The incidence of the PSE porcine muscle showed almost no correlation with the loin-eye area. 6. The price of carcass at whole sale market was determined according to backfat thickness and intramuscular fat.
돈의 축적지방 함량이 돈육품질에 미치는 영향 2 . 돈육의 지방 및 인지질함량이 돈육질에 미치는 영향
박형기,이문준,오동환 ( H . K . Park,M . J . Lee,D . H . Oh ) 한국축산학회 1985 한국축산학회지 Vol.27 No.11
To find the cause of PSE porcine muscle occurring in pig chemical composition of meat, intra-muscullar fat and the phospholipid content of pig were analyzed. The results are summarized as follows. 1. Backfat thickness and tat content showed a significant difference (P$lt;0.01) between the female pig and the male pig. The females were more fat content and higher percentage of PSE porcine muscle incidence than the male pigs. 2. The PSE porcine muscle occurred frequently in the loin portion in pig and female pigs showed severely higher incidence than the male pigs. 3. The body composition varied with increasing body weight in pig. The most obvious difference between female and male was the fat content and backfat thickness 4. The experiment has not found a significant difference between male and female in the fat content, but the females had a greater content of fat than male. Body weight a significant difference (P $lt; 0.01) between male and female.
최순호,장운기,이부웅,이문준 ( S . H . Choi,W . K . Chang,B . O . Lee,M . J . Lee ) 한국축산학회 1997 한국축산학회지 Vol.39 No.3
Steaming as well as heating resulted in the decrease of % noncaseinic nitrogen(NCN) indicative of acid precipitation and the increase of % nonprotein nitrogen(NPN) indicative of proteolysis. However, it caused considerable increase in % non sedimentable nitrogen(NSN) indicating increased solubility in spite of protein denaturation, which could be explained by that saccharose content had increased the solubility of proteins complex. Steaming time affected degree of hydration of milk powder, forming the protein complex which increased hardness. Browning of confectionery appeared from 10 minutes of steaming. The saccharide might not have effects on hardening of milk confectionery because the hardness decreased promptly when the saccharide contents elevated. The protein digestibity of milk confectionery decreased somewhat due to steaming. Increase in steaming duration possibly caused the protein and saccharide be agglomerate into large complex. The results opened the door to diversification of domestic dairy products, especially when overproduction of milk powder and increase in milk powder consumption for the purpose of military and emergency foods.
돈골격근의 생화학적 특성에 관한 연구 1 . 환경온도가 돈골격근의 근원섬유 수축성과 Myosin B 추출성에 미치는 영향
유용걸(Y . G . Yu),김병태(B . T . Kim),이문준(M . J . Lee),박형기(H . K . Park) 한국축산학회 1990 한국축산학회지 Vol.32 No.2
The purpose of this study was to investigate the properties of myofibril and myosin B. Samples were extracted from the longissimus dorsi of lumber vertebra from the porcine weighing over 110kg in live weight. The porcine muscle was held either at 0℃ or at 40 ℃ for 30, 60, and 90 min. The carcass temperature immediatly after slaughter ranged from 42.0℃ to 42.6℃ with the line weight. The samples held at 40℃ showed much less contractility than those treated at 0℃. No contractility reaction was found on those treated for 90 min at 40℃. Extractibility of myosin B from the sample treated at 40℃ was lower than those treated at 0℃ The myofibril was not found in the residue of the sample treated at 0℃ which myosin B was extracted from treated at O℃ But there was much more myofibril in the residue from those treated for 60 min and 90 min at 40℃. Thus, the difference found in this experiment seemed at to reflect the differences in biological activities of the myofibrillar protein. As they corresponded to PSE porcine muscle symptoms, it can be concluded that the porcine carcass has to be held at 0℃immediately after slaughter in order to produce good quality pork especially from the animals exceeding 110kg in live weight.