Meat Quality Traits of Longissimus dorsi Muscle from Carcasses of Hanwoo Steers at Different Yield Grades

정사무엘,남기창,이경행,김종주,조철훈 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.3

The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits, including proximate composition, cholesterol content, nucleotide content, dipeptide content,creatine and creatinine, free amino acid content, fatty acid composition, instrumental meat color, pH, water holding capac-ity, drip loss, cooking loss, and sensory qualities of the LD muscle from the 3 yield grades of Hanwoo carcasses were mea-sured. The decline in yield grade from A to C resulted in an increase in crude fat and cholesterol content as well as a decrease in inosine 5’-monophosphate and aspartic acid in the LD muscle (p<0.05). In terms of fatty acid composition, the LD muscle from yield grade A had higher SFA and PUFA and lower MUFA content than that from yield grade C (p<0.05). However,the ratio of PUFA/SFA and n-6/n-3 did not differ among LD muscles from the 3 yield grades. There were no significant differences among other meat quality traits in relation to the yield grade. In conclusion, we suggest that the changes of sub-stances related with health and flavor can be considered in order to obtain better quality Hanwoo beef.

Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets

정사무엘,이재청,정연국,김민규,손화영,조철훈 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1

To differentiate between frozen-thawed and fresh broiler breast fillets, different methods such as optical microscopy and measurement of drip loss, pH, torrymeter and K-value were performed. A total of 10 samples of fresh and frozen-thawed breast fillets were stored in a refrigerator (4oC) for 5 d. Optical microscopy of the frozen-thawed breast fillets found structural changes caused by ice crystals, which may have significantly increased drip loss compared to fresh breast fillet. The pH and K-value could not be distinguished between the two breast fillets during storage. However, the torrymeter values of the fresh and frozen-thawed breast fillets were significantly different (p<0.05). The results indicate that both optical microscopy and torrymeter measurement can be effective methods for differentiating between fresh and frozen-thawed breast fillets. However, optical microscopy may be difficult to implement in the marketplace since it requires much time and effort. Thus, the determination of the torrymeter value is the easiest and most rapid instrumental method among those tested for the differentiation of frozen-thawed chicken breast fillet from fresh one.

난황 인산화 단백질의 추출 및 항산화 활성 평가

정사무엘,정연국,남기창,안동욱,조철훈 한국가금학회 2010 한국가금학회 정기총회 및 학술발표회 Vol.27 No.-

The antioxidative activity of phosphoprotein separated from egg yolk using ethanol and NaCl was investigated. Ground beef patty was made with phosphoprotein at concentrations 100 and 500 ppm levels. 2-thiobarbituric acid-reactive substances (TBARS) value of the raw ground beef patty added with phosphoprotein at both concentrations were significantly lower than that of control during storage at 4℃. The increase of TBARS value was also significantly retarded in cooked ground beef patty added with phosphoprotein at a 500 ppm level during whole storage. Results suggest that phosphoprotein from egg yolk can be used for the ingredient of muscle foods as an antioxidant.

Elucidation of Antioxidant Activity of Phosvitin Extracted from Egg Yolk using Ground Meat

정사무엘,Cheorun Jo,Mingu Kang,Dong Uk Ahn,남기창 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.2

Phosvitin was extracted from a chicken egg yolk and the iron-binding, along with antioxidative activity of the extracted phosvitin, was determined after mixing with ground beef at the concentrations of 100 and 500 mg/kg of meat. The electrophoretic pattern of the extracted phosvitin on SDS-PAGE was found to be identical to that of the standard phosvitin. The extracted phosvitin at 1,000 μg/mL showed an ability to bind approximately 65% of the iron in a 3 mM iron solution. Lipid oxidation was inhibited in the ground beef mixed with 500 mg/kg of the extracted phosvitin, during storage at 4oC compared to that of the control (p<0.05). Additionally, color stability of ground beef containing the extracted phosvitin was enhanced (p<0.05). The pH, cooking loss, texture, and sensory properties of the ground beef were not affected, by adding up to 500mg/kg of the extracted phosvitin. This result suggests that the phosvitin extracted from egg yolk could be used as an antioxidant reagent. In particular, phosvitin would be more amenable for use in meat products because it is a natural protein derived from animal products.

닭 다리 분쇄육에 초고압 처리시 Phosvitin의 첨가가 미생물학적 품질과 지방 및 단백질 산화에 미치는 효과

정사무엘,강민구,김일석,남기창,안동욱,조철훈,Jung, Samooel,Kang, Min-Gu,Kim, Il-Suk,Nam, Ki-Chang,Ahn, Dong-Uk,Jo, Cheo-Run 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.2

본 연구는 초고압 처리가 부분육으로 유통되는 닭 다리 분쇄육의 저장 안전성에 미치는 효과와 난황 phosvitin 첨가가 지방 및 단백질의 산화 안정성에 미치는 효과를 확인하기 위하여 수행되었다. 분쇄된 닭 다리육에 phosvitin을 각각 500 및 1000 mg/kg 첨가 후 비가열 또는 가열하고, 초고압 처리(300 및 600 MPa, 5분, $15{\pm}3^{\circ}C$)에 따른 총 호기성 미생물, 지방 및 단백질산화 및 육색의 변화를 $4^{\circ}C$에서 7일간 저장 하면서 측정하였다. 연구 결과 생육에서 300 및 600 MPa 처리에 의해 총 호기성 미생물의 증식이 저장 7일 후 각각 4 및 5 Log CFU/g 정도 억제 되었으며(p<0.05), 600 MPa 처리에 의해 지방 및 단백질산화가 촉진됨이 확인되었다(p<0.05). 초고압 처리압력 증가에 따른 $L^*$ 값의 증가와 $a^*$ 및 $b^*$ 값의 감소가 확인되었다(p<0.05). 가열육은 초고압 처리와 무관하게 총 호기성 미생물의 증식이 일어나지 않았으며, 저장 7일 후 600 MPa 처리에 의한 지방의 산화가 확인되었고, 단백질의 산화는 저장 3일차에서만 600 MPa처리에 의해 유의적으로 증가함이 나타났다(p<0.05). 이상의 결과를 종합해 볼 때 초고압 처리는 부분육으로 유통되는 닭 다리 분쇄육의 저장 안전성을 높일 수 있으며, 초고압 처리시 발생하는 지방 및 단백질의 산화와 육색의 변화를 억제하기 위한 항산화제로서 phosvitin의 이용은 제한적일 것으로 생각된다. The objective of this study was to investigate the effect of high pressure (HP) processing on shelf life, as well as the addition of phosvitin on lipid and protein oxidation stability of minced chicken leg meat. Minced chicken leg meat was mixed with yolk phosvitin at 500 or 1000 mg/kg meat levels, and divided into raw and cooked groups. Then, the samples were subjected to HP at 0.1, 300, and 600 MPa. The total aerobic bacteria, lipid and protein oxidation, along with instrumental meat color ($L^*$, $a^*$, and $b^*$value) of the samples were measured during storage for 7 d at $4^{\circ}C$. In raw meat, the number of total aerobic bacteria was decreased by HP at 300 MPa (4 Log reductions) and 600 MPa (5 Log reductions) after 7 d of storage (p<0.05). HP at 600 MPa increased lipid oxidation of samples at all storage days and protein oxidation of samples during storage at 3 and 7 d. HP induced the changes of meat color by increase of $L^*$ value and decrease of $a^*$ value (p<0.05). The total aerobic bacteria was not detected in the cooked samples, regardless of HP pressure, and the lipid or protein oxidation of the cooked sample treated by 600 MPa was higher than that of the control (0.1 MPa) on day 7 or control on day 3, respectively (p<0.05). The results suggested that HP can improve the shelf life of minced chicken leg meat. However, phosvitin might be a limited antioxidative agent for the improvement of oxidation stability induced by HP.

아질산염의 새로운 의미: 일산화질소의 보충제

정사무엘,이무하,조철훈,Jung, Samooel,Lee, Mooha,Jo, Cheorun 한국축산식품학회 2012 축산식품과학과 산업 Vol.1 No.2

ERP 수준 평가 Framework 및 적용 사례

정사무엘,서민호,이승찬 한국경영정보학회 2004 한국경영정보학회 학술대회논문집 Vol.2004 No.-

Comparison of pH, Water Holding Capacity and Color among Meatsfrom Korean Native Chickens

정사무엘,김현주,이현정,서동원,이준헌,박희복,조철훈,남기창 한국가금학회 2015 韓國家禽學會誌 Vol.42 No.2

This study investigated the initial pHs measured 15 min post-mortem, the ultimate pHs, the water holding capacities (WHCs), and the colors of meats obtained from five lines of Korean native chicken (KNC) for the development of a breed for high-quality meat. Additionally, the effect of sex was examined. In total, 595 F1 progeny (Black [B], Grey-Brown [G], Red-Brown [R], White [W] and Yellow-Brown [Y]) from 70 full-sib families were used. The chickens were slaughtered at 20 wk of age, and the measurement traits of all breast and thigh meats from the 595 chickens were analyzed. The initial pHs 15 min post-slaughter of the breast and thigh meats were affected by the line and sex of the Korean native chickens (P<0.05). However, there were no line or sex effects on the ultimate pHs and WHCs of the breast and thigh meats, with the exception that the ultimate pH of the thigh meat exhibited a line effect. With the exception of the L* value of the breast meat, the meat color was significantly affected by line and sex (P<0.05). The ultimate pHs exhibited consistently negative correlations with the L* values and positive correlations with the a* values of the breast and thigh meats. Based on these results, we concluded that the line W male chickens and the line G and W female chickens may be good candidates the development of a breed for high-quality meat because these lines exhibited the properties of high initial pHs or/and ultimate pHs.

전통 약용식물을 첨가한 삼계탕의 품질 특성

정사무엘,김태경,구수경,용해인,이경우,김영붕,최윤상 한국가금학회 2019 韓國家禽學會誌 Vol.46 No.2

This study investigated the effect of traditional medicinal plants on the quality characteristics of Samgyetang breast meat and broth. The traditional medicinal plants used in this study were roots of Panax ginseng, Codonopsis lanceolata, Platycodon grandiflorum, Salvia miltiorrhiza, Adenophora triphylla, and Allium hookeri. There was no significant difference (P>0.05) in the moisture, protein, ash content, water holding capacity, and cooking loss of Samgyetang meat with the addition of traditional medicinal plants. The color values (lightness, redness, and yellowness) of Samgyetang meat and broth were significantly different (P<0.05); the 2-thiobarbituric acid reactive substances and shear force of Samgyetang meat were significantly different (P<0.05); and the pH, turbidity, and viscosity of Samgyetang broth were also significantly different (P<0.05) with the addition of traditional medicinal plants. In the overall acceptability of Samgyetang meat, the addition of S. miltiorrhiza showed the highest score compared to that of other treatments (P<0.05). Thus, the addition of traditional medicinal plants in the production of Samgyetang were found to affect the lipid rancidity beneficially with plant species when compared to Samgyetang with Panax ginseng. In conclusion, with the development of Samgyetang using S. miltiorrhiza, it will be possible to develop products with superior quality characteristics in antioxidant, shear force, and overall acceptability.

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty

정사무엘,조철훈,김일석,남기창,Dong Uk Ahn,Kyung Heang Lee 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.2

The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds relea-sed from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked byelectronic pan until they reached an internal temperature of 75°C. A total of 46 volatile compounds (6 alcohols, 6 aldehydes,5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purge-and-trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile com-pounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg andgarlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, themajor proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpeneswas different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfullychanges the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meataroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.