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- 저자 : 이유방 ( Byong Ki Kim (검색결과 1 건)
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도계( 屠鷄 )처리방법이 근육내 대사 및 육질에 미치는 영향
김병기,이유방 ( Byong Ki Kim,Yu Bang Lee ) 한국축산학회 1979 한국축산학회지 Vol.21 No.6
Both field investigations and laboratory analyses were conducted to evaluate the current status of preslaughter handling and slaughtering method of chicken at the conventional chicken retail stores in Seoul area, and to study the effect of such slaughtering method on postmortem muscle biochemistry and meat quality. The results obtained were as follows: 1) The average bleeding time was 66 sec with wide variations from 30 to 105 sec. In general, the total bleedout was not adequate as a result of relatively short bleeding time and improper bleeding methods. 2) The scalding temperature was generally too high and showed wide variations, the mean value and range being 76℃ and 65-85℃ respectively. The scalding time also showed wide variations from 10sec to 45sec with the mean value of 19sec. This means that no standard processing procedure was employed by local processors. 3) The number of aerobic plate count on carcass skin and cutting table surface was extremely high, as shown by 12,000 - 157,000 cells/sq ㎝ and 290,000 - 10,700,000 cells/ sq ㎝, respectively. Such a high contamination was attributed to unsanitary processing environment and inadequate handling of carcass. 4) Breast muscles from the market birds showed extremely low levels of ATP and glycogen, indicating the rapid breakdown of muscle energy sources possibly due to the preslaughter stress and improper slaughtering method. In contrast, control birds immobilized by electrical stunning and slaughtered by modern methods showed high initial energy levels immediately after slaughtering and subsequent slow depletion during aging. 5) The shear values of cooked breast meat were 3.5 ㎏/ sq ㎝ and 2.3 ㎏/sq ㎝ for the market birds and control birds, respectively. The conventional slaughtering method by local processors appeared to affect meat tenderness adversely.
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