Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties

Bum-jin Park,Hae In Yong,Ju-hui Choe,Cheor-un Jo 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.5

The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at 4℃ (75% relative humidity). The crust obtained from the surface of the sirloins after completion of dry aging was lyophilized. Patties were prepared without added crust (control) or with 5% w/w crust, aerobically packaged, and stored at 4℃ for 7 d. Electronic nose analysis indicated that the volatile profile differed significantly between the patties with and without crust. Compared to the control patties, patties containing crust had higher flavor, tenderness, juiciness, and acceptability scores in a sensory panel evaluation (all p<0.05). In addition, patties with crust were less hard, gummy, and chewy than the control patties after 3 and 7 d of storage (all p<0.05). The number of total aerobic bacteria was higher in raw patties with crust than in the control patties during the storage (p<0.05). However, no pathogens were detected. 2-Thiobarbituric acid reactive substance values of patties containing crust were significantly lower than those of control patties after 2 and 6 d of storage (both p<0.05). Thus, crust from dry-aged beef can enhance the flavor by providing beefy and palatable flavor without a long period of dry aging

누에분말 및 누에동충하초분말 함유 돈육 패티의 냉장저장 중 품질변화

김일석,진상근,조철훈,이무하,장애라,Kim, Il-Suk,Jin, Sang-Keun,Jo, Cheor-Un,Lee, Moo-Ha,Jang, Ae-Ra 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.5

본 연구는 누에분말 및 누에동충하초분말을 첨가하여 제조한 돈육 패티의 $5^{\circ}C$ 냉장저장 기간(0, 3, 6, 9일)동안의 품질변화를 평가하기 위해 실시하였다. 저장 6일차까지 처리구가 대조구보다 유의적으로 높은 pH값을 보였으며 육색의 경우 누에분말과 누에 동충하초 분말 첨가비율이 높을수록 L과 a값은 감소했으며 b값은 증가하였다(p<0.05). 누에분말과 누에 동충하초 분말 첨가가 보수력에는 크게 영향을 미치지 않는 것으로 나타났으며 T2 처리구에서 낮은 가열감량을 보여 0.4%의 누에분말이 가열감량을 억제하였다(p<0.05). 지방산패도는 누에분말과 누에동충하초분말 첨가구 및 혼합 첨가구에서 모두 대조구보다 낮은 수준을 보였다(p<0.05). 그러나 누에분말과 누에동충하초분말 처리간의 뚜렷한 차이는 보이지 않았다. 돈육 패티의 관능적 특성은 저장기간이 증가함에 따라 감소하였으나 풍미의 경우 저장초기에는 처리구의 기호도가 높았으나 저장기간이 증가하면서 차이는 보이지 않았다. 냄새도 대조구와 차이가 없었으며 종합적기호도에서도 저장초기에 대조구보다 높은 기호도를 보였으나 저장기간이 증가하면서 대조구에 비해 높거나 차이가 없었다. 누에분말과 누에동충하초분말 처리구간의 뚜렷한 기호도 차이는 보이지 않았다. 따라서 누에 및 누에동충하초분말은 돈육 패티의 pH값을 증가시키며 가열감량과 지방산패도를 억제시켰으며 보수력과 관능적 특성에도 부정적인 영향을 보이지 않아 추후 가공육제품의 첨가제로의 이용 가능성을 나타내었다.

경제성 관련 계육 도체 결함과 축산물등급사에 의한 품질 A등급의 상관관계

최준호,이재청,조철훈,Choe, Jun-Ho,Lee, Jae-Cheong,Jo, Cheor-Un 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4

To investigate the relationship between the carcass defects considered by a meat grader and quality grade A, a total of 59,700 broiler carcasses, which were reared from September 1, 2007 to August 31, 2008 and randomly selected from 597 broiler farms with 100 broilers in each farm, were graded by a meat grader using the Korean meat grading system. The average slaughter weight of the broilers increased at the 31- to 33-d age but decreased after the 37-d age. The average daily gain to grade A ratio of the broilers was highest in autumn, and the bruises, flesh blemishes, and abnormalities of the carcasses were found to have been most frequent in winter (p<0.05). The number of economical defects (EDs) increased with the increase in the slaughter age, and the correlation coefficients of the EDs and grade A were -0.88, -0.48, and -0.12 in terms of the conformation, exposed flesh/cuts/tears, and skin discolorations of the carcasses, respectively. The correlation coefficients of the non-economical defects (NEDs) and the grade A of the broiler carcasses were -0.16, -0.22, and -0.32 in terms of the feathers, alien substances, and carcass treatment, respectively. The total number of defects (EDs + NEDs) and the grade A were highly correlated (-0.93), and in particular, the correlation between the grade A and the EDs was -0.91. It can be deemed that the grade A from a meat grader is highly correlated with the EDs. Therefore, the results suggest that broiler carcass grade evaluation using a meat grading system can provide direct information on profits in the market. The resulting carcass grade of broilers can also provide the information needed to decide on a proper incentive for a farm that has attained a good quality grade.

Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

Kim, Hyun-Joo,Yun, Hye-Jeong,Jung, Samooel,Jung, Yeon-Kuk,Kim, Kee-Hyuk,Lee, Ju-Woon,Jo, Cheor-Un Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.4

This study investigated the effects of electron beam irradiation on pathogens, quality, and functional properties of shell eggs during storage. A 1st grade 1-d-old egg was subjected to electron beam irradiation at 0, 1, 2, and 3 kGy, after which the number of total aerobic bacteria, reduction of inoculated Escherichia coli and Salmonella Typhimurium, egg quality, and functional properties were measured. Electron beam irradiation at 2 kGy reduced the number of E. coli and S. Typhimurium cells to a level below the detection limit (<$10^2$ CFU/g) after 7 and 14 d of storage. Egg freshness as measured by albumen height and the number of Haugh units was significantly reduced by 1-kGy irradiation. The viscosity of irradiated egg white was also significantly decreased by increased irradiation, whereas its foaming ability was increased. Electron beam irradiation also increased lipid oxidation in egg yolks. These results suggest that electron beam irradiation reduces the freshness of shell eggs while increasing the oxidation of egg yolk and improving important functional properties such as foaming capacity. Electron beam irradiation can also be applied to the egg breaking process since the irradiation reduces the viscosity of egg white, which can allow egg whites and yolks to be separated with greater efficiency.

방사선 조사에 의한 어성초의 휘발성 유기성분 변화

류근영 ( Keun Young Ryu ),심성례 ( Sung Lye Shim ),정민석 ( Min Seok Jung ),전삼녀 ( Sam Nyeo Jun ),조철훈 ( Cheor Un Jo ),송현파 ( Hyun Pa Song ),김경수 ( Kyong Su Kim ),김연순 ( Youn Soon Kim ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2008 한국식품저장유통학회지 Vol.15 No.3

Comparison of the Quality of the Chicken Breasts from Organically and Conventionally Reared Chickens

Kim, Dong-Hun,Cho, Soo-Hyun,Kim, Jin-Hyoung,Seong, Pil-Nam,Lee, Jong-Moon,Jo, Cheor-Un,Lim, Dong-Gyun Korean Society for Food Science of Animal Resource 2009 한국축산식품학회지 Vol.29 No.4

In this study, the quality of chicken breasts from organically reared chickens was compared with that of chicken breasts from conventionally reared chickens. Broilers were raised in an indoor pen with conventional and organic production system, respectively. The diet formulation for the organically reared chickens and the production density were in accordance with the guidelines for organic chicken products. Twenty birds from each group were slaughtered and their breasts were obtained for analysis. The organic chicken breasts had a higher cooking loss, and waterholding capacity, and a lower shear force (p<0.05) compared to the conventional chicken breasts. The organic chicken breasts also showed higher $a^{\ast}$ and $b^{\ast}$ values and myoglobin contents compared with the conventional chicken breasts (p<0.05). In the fatty-acid analysis, the organic chicken breasts resulted in higher polyunsaturated fatty acid (PUFA) and unsaturated fatty acid contents, and a higher PUFA-saturated fatty acid ratio.

연구노트 : 감마선 조사에 의한 endosulfan의 면역독성 저감

김현주 ( Hyun Joo Kim ),김태훈 ( Tae Hoon Kim ),함준상 ( Jun Sang Ham ),김기혁 ( Kee Hyuk Kim ),조철훈 ( Cheor Un Jo ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.3

Eudosulfan is an organochlorine pesticide that is widely used throughout the world for higher agricultural production. Its extreme toxicity, however, has caused health and environment concerns that have led to an interest in detoxification. In this study, the radiolytic degradation of endosulfan was investigated Endosulfan in methanol solution (100 ppm) was irradiated at 10, 30, and 50 kGy, and subsequent changes in immune toxicity and degradation of endosulfan were observed. The concentration of endosulfan that was used in this experiment did not affect the cell proliferation. The irradiation of endosulfan decreased the production of NO, indicating a decrease in the immune toxicity of endosulfan by irradiation. The concentration of endosulfan was significantly reduced by irradiation in a dose-dependent manner. The results suggest that gamma irradiation can degrade endosulfan and can reduce its immune toxicity.

일반 육계와 한국 토종닭의 정미인자 비교 분석

이경행 ( Kyung Haeng Lee ),김현주 ( Hyun Joo Kim ),이현정 ( Hyun Jung Lee ),강민구 ( Min Gu Kang ),조철훈 ( Cheor Un Jo ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.3

The characteristics of the components related to the meat taste of the commercial broiler (CB) and the Korean native chicken (KNC) were compared. The breast meat from CB showed higher amounts of C16:1 and C18:2 but lower amounts of C16:0 and C22:6. The thigh meat from CB showed a higher amount of C18:1 but lower amounts of C16:0, C18:0, C20:4, and C22:6. The flavor- and taste-contributing amino acids, including aspartic acid, threonine, serine, glycine, alanine, tyrosine, lysine, histidine, and arginine, were significantly higher in the KNC breast meat, but the level of amino acids in the thigh meat were not different between the two breeds. The measurement of the volatile compounds revealed that CB contains much higher volatile compounds compared to KNC in their fresh breast and thigh meat. Both in the breast and thigh meat, however, the amount of flavor compounds increased significantly after cooking; as such, KNC turned out to have more flavor compounds than CB.

축산물 및 가공 : 산란계 주령과 계란 난각 형태이상 정도가 내부품질에 미치는 영향

이재익 ( Jae Ik Lee ),이현정 ( Hyun Jung Lee ),김희수 ( Heui Soo Kim ),조철훈 ( Cheor Un Jo ),김선만 ( Sun Man Kim ),노재중 ( Jae Jung Noh ) 한국동물자원과학회 ( 구 한국축산학회 ) 2012 한국축산학회지 Vol.54 No.1

본 연구는 산란계의 주령 및 난각의 형태이상 및 이상 정도가 내부품질에 미치는 영향을 조사하기 위해 실시되었다. 동일 주령의 산란계 2계군에서 56주령부터 62주령 사이에 산란한 계란 21,000개 중 각 주별 1,000개를 무작위 추출하여 축산물품질평가사가 정상란과 형태 이상란을 구분하였다. 각각의 출현율과 할란검사를 실시하여 내부품질을 조사한 결과 전체적으로 정상란은 81.22%, 이상란은 18.78%의 출현율을 보였다. 주령의 증가에 따른 이상란의 출현율은 유의적인 차이를 보이지 않았으며(p>0.05), Haugh unit은 60주령이 56주령에 비해 높게 나타났으며 그 외에는 차이가 없었다. 동일 주령대를 비교했을 경우 난백고와 Haugh unit은 형태 이상란이 낮고 또한 이상의 정도가 심한 경우 더 낮게 측정되는 결과를 보였다(p<0.05). 특히 이상란 중 기형란의 난고와 Haugh unit이 현저하게 낮은 결과를 보여 이상란 중에서도 기형란이 내부품질이 가장 낮게 판명되었다. 결과를 종합해 보면 56~62주령 산란계로부터 생산된 계란의 외형적 이상은 내부품질의 저하와 밀접하게 상관한다고 볼 수 있으며, 현 계란 등급판정 체계에서 외관판정은 신선도 평가에 근거가 될 수 있을 것으로 보인다. This study was carried out to investigate the effects of age of laying hens and grade of shell abnormality on internal egg quality. At each week, 1,000 eggs were randomly selected from 21,000 eggs laid by Hy-Line hens(100,000 birds) aged from 56 to 62 wk. The samples were divided into normal and externally abnormal eggs by an official egg grader. Then, egg quality including egg weight, egg white height, Haugh unit and yolk color was evaluated from each normal and abnormal eggs. The production rate of externally normal and abnormal eggs was 81.22 and 18.78%, respectively. No difference found in the production rate by the increase of hen`s age, but Haugh unit of eggs from hens of 60-wk-old was higher(p<0.05) than that of 56-wk-old. When the same age groups were compared, egg white height and Haugh unit were lower in eggs which were externally abnormal. When the grade of abnormality increased, egg white height and Haugh unit were decreased further (p<0.05). Among the externally abnormal eggs, malformation showed the lowest Haugh unit. In conclusion, the shell abnormality of eggs laid by hens aged 56 to 62 wk was closely related with internal egg quality. Therefore, the grading external egg quality in the present egg grading system is directly related with the internal egg freshness.

복합 한약재 추출물 첨가가 돈육 패티의 저온저장 중 항산화 및 항균성에 미치는 영향

최준호,장애라,이봉덕,류현덕,송현파,조철훈,Choe, Jun-Ho,Jang, Ae-Ra,Lee, Bong-Deok,Liu, Xian-De,Song, Hyun-Pa,Jo, Cheor-Un 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.2

The antioxidant and antimicrobial activities of pork patties supplemented with medicinal herb extract mix were investigated. The medicinal herb extract powder was mixed at a ratio of 48.5:48.5:3.0 for Morus alba L, Lonicera flos, and Coptis chinensis, respectively. The pork was prepared and supplemented with medicinal herb extract mix (0, 0.5, 1, or 2%) and the antioxidant and antimicrobial activities were tested during storage at $4^{\circ}C$. The pH value decreased during cold storage at $4^{\circ}C$ for allsamples, however the pH of samples supplemented with herb extract mix rapidly decreased by days 5 and 10 ($p{\leq}0.05$). The total phenol content in the pork patties with herb extract mix was higher than in the control patties. The ABTS+ radical scavenging activities increased with increasing concentrations of herb extract mix from 0.5% to 2%. In addition, pork patties supplemented with herb extract mix showed an approximately 1 decimal reduction in total aerobic counts. Therefore, the addition of herb extract mix into pork patties increased the antioxidant activity and slightly improved the antimicrobial activity of pork patties during cold storage. However, the levels of added medicinal herb extract mix should be considered prior to its use in order to maintain proper sensory acceptance.