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RISS 인기검색어
- 검색키워드
- 저자 : Shahbubul Muhammad Alam (검색결과 2 건)
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Evaluation of the quality characteristics of nitrogen gas-stunned chicken meat and small intestine
( Muhammad Shahbubul Alam ),( Dong-heon Song ),( Sun-moon Kang ),( Inho Hwang ),( Kuk-hwan Seol ),( Soo-hyun Cho ),( Jung-hwan Jeon ),( Hyoun Wook Kim ) 한국축산학회 2024 한국축산학회지 Vol.66 No.4
This study aimed to confirm the applicability of the new nitrogen (N<sub>2</sub>) gas stunning method in the broiler slaughtering process by comparing the meat and small intestine quality following different stunning methods (electrical, carbon dioxide (CO<sub>2</sub>), N<sub>2</sub>, and halal). Four treatments were compared: (i) electrical stunning (Elec), (ii) 80% CO<sub>2</sub> gas stunning (CO<sub>2</sub>-gas), (iii) 98% N<sub>2</sub> gas stunning (N<sub>2</sub>-gas), and (iv) the non-stunning method (halal). N<sub>2</sub> gas stunning (98%) and the halal method were conducted at the pilot plant abattoir of the national institute of animal science, Korea, and electrical and 80% CO<sub>2</sub> stunning were performed on the nearest commercial slaughter house. Meat pH<sub>24h</sub>, color (lightness, redness and yellowness), proxi mate composition, water holding capacity (WHC), cooking loss, and Warner-Bratzler shear force (WBSF) were measured, and in the small intestine, pH<sub>24h</sub>, color, thickness, and WBSF were measured. The Elec treatment showed high lightness, yellowness, and low redness in both meat and the small intestine, indicated by a pale color; the CO<sub>2</sub>-gas treatment showed high redness, low lightness, and low yellowness, and the coloration of meat from the N<sub>2</sub>-gas treatment was intermediate between Elec and CO<sub>2</sub>-gas. For other quality traits, the N<sub>2</sub>-gas showed good results and was between Elec and CO<sub>2</sub>-gas. Additionally, severe stress (low pH in both meats), low WHC in meat, and cracked small intestine with numerous apertures were observed in the CO<sub>2</sub>-gas, and pale colored hemorrhagic breast meat was found in the Elec. Therefore, in view of animal welfare and quality traits of meat and the small intestine, 98% N<sub>2</sub> gas can be considered in broiler stunning.
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도계 중 할랄방법에 CO2와 N2 가스기절처리가 닭 가슴살과 내장의 물리화학적 특성에 미치는 영향
송동헌,Shahbubul Muhammad Alam,이정아,Van Ba Hoa,강선문,김현욱,전진주,강환구,조수현,설국환 한국가금학회 2022 韓國家禽學會誌 Vol.49 No.1
We investigated the effects of stunning methods and gas treatments during slaughter on the quality characteristics of chicken breast and small intestine. Broilers (Ross 308) were stunned and slaughtered using halal, CO2, or N2 gas stunning methods (for 10 birds). After slaughter, the pH, proximate composition, color, water-holding capacity, cooking loss, and shear force of chicken breast muscle and small intestine were determined. Compared with the halal treatment, CO2 treatment resulted in higher pH and lower cooking loss (P<0.05), and the pH, color, and shear force of chicken breast muscle with N2 treatment were similar to those of the halal treatment (P>0.05). Compared with the halal treatment, the gas treatments resulted in lower pH and lightness and higher redness, yellowness, thickness, and shear force of the small intestine (P<0.05). However, compared with the CO2 treatment, the N2 treatment resulted in lower pH, redness, and yellowness, and higher lightness, thickness, and shear force. Overall, compared with the halal method, our results suggest that the use of N2 gas suppresses the discoloration and deterioration of the texture of chicken meat and small intestine caused by CO2 gas treatment in the gas stunning method. 본 연구는 도축 중 실신방법과 가스종류가 계육 가슴살과 소장의 품질 특성에 미치는 영향을 조사하기 위해 실시하였다. 육계(Ross 308)를 각 10수씩 할랄법, CO2 및 N2 가스실신법으로 기절 후 도축하였다. 도축 후 계육 가슴살과 내장을 채취하여 실험에 사용하였다. 계육 가슴살에서 pH, 일반성분, 육색, 보수력, 가열감량 및 전단력을, 소장에서 pH, 육색, 두께 및 전단력을 분석하였다. 계육 가슴살에서 할랄 처리구에 비하여 CO2 가스실신 처리구는 pH가 높고 육색 가열감량이 낮았으며(P<0.05), N2 가스실신 처리구는 할랄 처리구와 유사한 pH, 색도, 전단력을 나타냈다(P>0.05). 또한, 소장에서는 할랄 처리구에 비하여 가스실신 처리구들이 pH, 명도가 낮으며 적색도, 황색도, 두께 및 전단력이 높았고(P<0.05), CO2 가스실신 처리구 보다 N2 가스실신 처리구에서 낮은 pH, 적색도 및 황색도, 높은 명도, 두께, 전단력을 나타냈다. 결론적으로 가스실신법에서 CO2 가스로 야기된 식육의 변색과 조직감 저하를 N2 가스 사용으로 억제할 수 있을 것으로 판단되며, 향후 가스 종류와 농도가 식육의 변색에 미치는 기작에 관한 연구가 필요할 것으로 사료된다.
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