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Raw Ham 의 제조시 원료돈육의 품질에 따른 당의 첨가효과
최성수(S . S . Choi),강성철(S . C . Kang),최도영(D . Y . Choi),신현길(H . K . Shin) 한국축산학회 1991 한국축산학회지 Vol.33 No.6
For the utilization of PSE pork this study was designed to investigate the effects of quality of a raw meat and sugar added to the pickle solution on processing raw ham. Three treatment groups were compared: 1) normal meat pickled with sugar. 2) PSF matt pickled without sugar, and 3) PSF meat pickled with Sugar The addition of sugar to pickle solution in PSE meat decreased pH value at the end of ripening of the raw ham compared to those of untreated group Shrinking losses in all groups were similar but the highest loss was found in PSF meat pickled with sugar. During pickling and ripening. contents of salt and diffusion rate were higher in PSF meat than in normal meat and they were not changed with treatment of Sugar. Also there was no detectable effect of color development of NaNO₃ on the acidic raw meat. Therefore results from this study suggest that it is feasible to produce the raw harm from PSF meat with a similar quality to that of normal meat by adjusting the concentration of sugar added to the pickle solution.
부산물 주원료의 Silage 급여가 면양의 영양소 섭취량, 소화율 및 체내질소균형에 미치는 영향
석준상 ( J S Seok ),김영일 ( Y I Kim ),이윤희 ( Y H Lee ),최도영 ( D Y Choi ),곽완섭 ( W S Kwak ) 한국동물자원과학회(구 한국축산학회) 2016 축산기술과 산업 Vol.7 No.1
본 연구는 국산 양질 조사료원으로 개발한, 부산물을 주원료로 하는 silage 조사료(이하 ‘부산물 silage’)를 한우simulation 용으로 실험에 이용한 면양에게 한우용 대표적 저급 조사료원인 수입 라이짚을 100% 대체하여 급여하였을 때 반추위 발효특성, 영양소소화율 및 체내 질소 균형에 미치는 영향을 평가하기 위하여 실시하였다. 부산물 silage는 버섯재배부산물(45%), 재활용가금깔개(21%), 라이짚(11%), 미강(10.8%), 엿밥(10%), 보호지방(1.0%), 벤토나이트(0.6%), 고 섬유소분해성 복합미생물발효제(0.6%)를 혼합하여 제조하였다. 6두의 숫 면양을 각 3두씩 대조구(배합사료+라이짚), 처리구(배합사료+부산물 silage)에 완전임의 배치하여 2 trial에 걸쳐 실험하였다. 대조구 라이짚과 비교해서, 부산물 silage 급여시 반추위 발효특성(pH, acetate, propionate, butyrate, acetate: propionate ratio)는 유사하였으나, 반추위 NH<sub>3</sub>-N 농도는 높았다(P<0.05). 대조구와 비교해서, 부산물 silage 급여시 조지방소화율은 높았으나(P<0.05), 건물소화율과 섬유소소화율, 조회분소화율은 낮았고(P<0.05) 단백질소화율은 유사하였다. 부산물 silage의 체내 N 축적율(g/d)은 더 높았다(P<0.05). 결과적으로, 부산물 silage 급여는 라이짚과 비교해서 반추위 발효성상에 별다른 영향 없이 반추동물의 체내 단백질 대사 이용율을 높이면서 기존 저급 건초를 효율적으로 대체할 수 있을것으로 사료되었다.
강종옥,최도영,오홍록,김기환 한국축산학회 1999 한국축산학회지 Vol.41 No.5
This study was carried out to investigate the meat color, fat color and maturity of Hanwoo and imported beef. Meat color and marbling could be observed by the computer images of the digital camera with the naked eye. In histograms, the peaks related with bright cherry red color of beef were concentrated in more than 128 log scale and the peaks of dark red color were concentrated in less than 128 log scale. However, it was difficult to identify the maturity of beef as meat color, for meat color changed during storage. L* and a* values were high along with increasing in myoglobin content and bright cherry red, and b* value was higher at imported beef in Australia than in Hanwoo beef.