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한우사육형태가 육질에 미치는 영향 2 . 이화학적 특성
채영석,강창기,김동학 ( Y . S . Chae,C . G . Kang,D . H . Kim ) 한국축산학회 1983 한국축산학회지 Vol.25 No.6
The characteristics of three muscles (Cleido Occipitalis; CO, Longissimus Dorsi; LD and Semitendinosus; ST) from Korean cattle fed by using the modern feeding practice were studied. Twelve physico-chemical characteristics on meat quality were measured. The results obtained are as follows: 1. It was observed that of three muscles, pH value was the highest level 6.08 in CO muscle, but Water-Holding Capacity in the highest quantity was 53.03% in CO muscle, 2. Sarcoplasmic protein and myofibril protein contained in ST muscle were 6.20% and 8.72% respectively, being the highest quantity of three muscles, the correlation was significantly recognized between pH value and myofibril protein (r=0.68, P$lt;.05), and between sarcoplasmic protein and Water-Holding Capacity (P$lt;.001) too. 3. Sarcomere length was 1.33 ㎛ in LD, 1.43㎛ in CO and 1.57 ㎛ in ST muscle. Fragmentations in three muscles were highly significant (P$lt;001). 4. Collagen amount contained in CO muscle was 5.73%, being the highest quantity of the three; muscles and collagen amount was recognized to have significant correlation with crude fatty acid (r=0.77, P$lt;.01). 5. The amount of crude fatty acid, total saturated fatty acid and total unsaturated fatty acid showed a high significance in the relation between CO and LD muscle, and tenderness was significantly recognized to have the correlation with total saturated fatty acid (r=-0.93, P$lt;.01) and total unsaturated fatty acid (r=0.94, P$lt;.01).
채영석,강창기 ( Y . S . Chae,C . G . Kang ) 한국축산학회 1983 한국축산학회지 Vol.25 No.6
A study on the tendency in changes of body type of Korean cattle between two different feeding practices has been carried out by judging body conformation. The cattle which are measured are 40 bulls at 24 months of age in Chuncheon region. In the results of measurement, chest width and thurl width of a body under the improved feeding method showed a remarkable increase in comparison with those of a body under the conventional feeding method. There are significant differences in chest width (p$lt;0.01) and in thurl width (p$lt;0.01) respectively. The rate to withers height of each part except hip-bone width increased significantly in general. The correlation coefficient among each part of a body showed a high significance on the whole and was highest between body weight and hip height (r=0.783, p$lt;0.01). While the correlations were not significant in the parts (head, heart, kidney and liver) respectively, the high significant correlations are observed between body weight and carcass weight (r=0.766, p$lt;0.01), body weight and head weight (r=0.808, p$lt;0.01) and carcass weight and head weight (r=0.612, p$lt;0.01). The contributional ratio of multiple regression equation on 3 parts of body measurements was 76.53% (p$lt;0.01).
계육조리중 돌연변이원성 물질의 생성에 관한 연구 1 . Frying 과 Broiling 방법으로 조리한 계육의 산성조건하의 추출액
채영석(Y . S . Chae),함승시(S . S . Ham),강창기(C . G . Kang),권일경(I . K . Guon),김종대(G . D . Kim),정재경(G . K . Cheong) 한국축산학회 1988 한국축산학회지 Vol.30 No.6
The mutagenic effects of extract fraction in acidic solution from chicken meat cooked by frying, and broiling, were studied by means of several rapid microbial assay methods and DNA breaking test. The mutagenic effects were tested with the use of Bacillus subtilis H17 and M45, Salmonella typhimurium TA98 and TA100. The DNA breaking action was assayed by calf thymus DNA. The results were that four kinds of fried and broiled chicken meat showed mutagenic activity on Bacillus subtilis in the spore Rec-assay. Generally, Zn^(2+) increased the mutagenic activity on fried chicken meat, Fe^(2+) increased the mutagenic activity on broiled and cured chicken meat in 2% NaCl and 100 ppm NaNO₂. In broiled chicken meat, Fe^(2+) increased the mutagenic activity on broiled and cured clucken meat in 100 ppm NaNO₂. The DNA breaking action was showed at fried chicken meat, cured in 2% NaCl, 100 ppm NaNO₂ and 2% NaCl but the cured meat in 100 ppm NaNO₂ did not show activity. The presence of Zn^(2+) increased the mutagenic activity on fried chicken meat. The evidence is also presented for weak DNA breaking action in two kinds of broiled chicken meat. The high levels of mutagenic activity assayed with the Ames test were detected in fried and broiled chicken meat.
재식밀도가 Russian Comfrey ( Symphytum Peregrinum Ledeb ) 의 수량 및 엽생장에 미치는 영향
김창주 ( C J Kim ),채영석 ( Y S Chae ),정계완 ( K W Cheong ) 한국축산학회 1972 한국축산학회지 Vol.14 No.1
To investigate how to influence planting density on yield and leaf growth of Russian Comfrey an experiment was carried out for 2 years from 1969 to 1970 at Kangwon National University. The results were summarized as follows: 1. Green top yield increased according as planting density increased. The yield was 9,563㎏/10a in 30×60㎝ plot, 8,247㎏/10a in 60×60㎝ plot, 6,464㎏/10a in 60×90㎝ plot, 4,922㎏/10a in 90×90㎝ plot and 4,266㎏/10a in 90×120㎝ plot. 2. In accordance with increase of planting density, ratio of petiole length and ratio of petiole weight increased while ratio of leaf-blade length and leaf-blade weight decreased. Ratio of petiole weight was 33.3% in 30×60㎝ plot, 25.5% in 60×60㎝ plot, 21.4% in 60×90㎝ plot, 19.9% in 90×90㎝ plot and 19.3% in 90×120㎝ plot. 3. Significant difference of ratio of petiole length and weight was not found among the plots which were wider than 60×90㎝ (1,800 stumps/10a) in inter-row spacing. 4. Considering both the yield and utility value of the leaf, 60×60㎝ (2,700 stumps/10a) was thought adequate planting density. 5. Petiole was lower than leaf-blade in nutritive value. 6. In dense planting yield was high but feeding value of the leaf was low due to high ratio of petiole weight.
이성기(S . K . Lee),전기홍(K . H . Chun),강창기(C . K . Kang),채영석(Y . S . Chae) 한국축산학회 1991 한국축산학회지 Vol.33 No.10
Commercial bacons of 3 major companies in Korea were analysed for physicochemical. microbial and sensory quality during storage at 10℃. During storage, lactic acid content was gradually increased but pH decreased. The pH was changed from 6.13∼6.25 at the begining to 5.31∼5.66 on the 25th day. Volatile basic nitrogen(VBN) and thiobarbituric acid (TBA) value increased considerably although there were large variations during storage. Anaerobic bacteria predominated within a storage period, reaching counts of 3.41∼8.99 × l0^7 CFU/㎠ on the 25th day of the storage. Coliform counts were negative at the beginning but positive with lapse of storage period. They didn`t exceed 10³ CFU/㎠ on the 25th day. Sensory acceptability of bacons was maintained for 20 days at 10℃. However, there were significant quality differences(P$lt;0.05) among bacons of different companies before frying but not after frying.
축산물 및 가공 ; 수세용액과 Oleoresin 향신료 첨가가 기계발골계육의 품질특성에 미치는 영향
이성기(S . K . Lee),정재경(J . K . Chung),조규석(K . S . Cho),채영석(Y . S . Chae),강창기(C . G . Kang),김종원(J . W . Kim) 한국축산학회 1994 한국축산학회지 Vol.36 No.1
This study was undertaken to determine the effect of washing solution including distilled water, sodium phosphate(0.04M, pH 8.0) and sodium bicarbonate solution(0.5%, pH 8.0) on the quality characteristics of mechanically deboned chicken meat(MDCM) and also investigated the effect of natural oleoresin sage and rosemary of washed MDCM on the retardation of oxidative rancidity during storage at 3℃. Lipid and protein content decreased while moisture content increased by washing procedure in MDCM. 47.4% and 47.1 % of total fat(dry weight basis) in MDCM were removed by sodium phosphate and sodium bicarbonate solution, respectively. The yields of washed MDCM with sodium phosphate and sodium bicarbonate solution were 68.1% and 73.3% (protein weight basis), respectively. SDS-PAGE indicated that a substantial quantity of the sm-coplasmic fraction was removed by the washing procedure. The washed MDCM waa signifiruoly lighter and les, red than the unwashed MDCM. The content of fatty acid such as 16:0, 18:1, and 18:2 contained about 85% in MDCM. There was not apparent difference of fatty acid composition by washing procedure. The washed MDCM itself showed remarkably retardation of oxidative rancidity during storage. Natural oleoresin rosemtuy and sage had a slightly antioxidant activity in washed MDCM with sodium dicarbonate solution compared with only washed MDCM.