돈육의 신선도와 가염방법이 보수성 및 연도에 미치는 영향

송계원 ( K W Song ) 한국축산학회 1970 한국축산학회지 Vol.12 No.3

To investigate the effects of freshness and salting methods on water holding capacity(W.H.C.) and tenderness of pork, Longissimus Dorsi muscles from 65-85㎏ hog carcass were examined. The degree of freshness of meat was measured by the number of days from the slaughter. The salting methods used were 3% salting, 1-3 day curing with 3% curing salt which is the mixture of salt and 5% of saltpeter. The results obtained are as follows. 1. The differences between salting methods in the average water holding capacity were statistically significant for the pork stored up to 7 days from slaughter (p$lt;0.05). The pork of 3% salting showed larger water holding capacity than the fresh pork. The pork cured with 3% curing salt shoved larger holding capacity than that of 3% salting. The water holding capacity of the pork cured with the curing salt increased with the increase of the curing period. 2. The water holding capacity of pork was largest after three days from the slaughter in all cases except for the lot cured with curing salt for two days. In the latter case, the largest water holding capacity was attain ed after two days from the slaughter. 3. In the lots cured with the curing salt, the cold curing method showed significantly larger water holding capacity than the hot curing method (p$lt;0.01). The variation in water holding capacity which is due to the difference in curing period was not large. 4. The pork of 3% salting showed higher softness than the fresh pork, and the pork cured with the curing salt showed higher softness than the pork of 3% salting. The softness of pork increased with the increase of the curing period. The differences between salting methods were statistically significant (p$lt;0.01). 5. The softness of the pork was lowest after two days from the slaughter, and was highest after three days from the slaughter. However, this tendency was not statistically significant. 6. The hot curing method showed higher softness than the cold curing method. The difference between the two curing methods was statistically significant (p$lt;0.05). The variation in the softness of pork which is due to the difference in curing period was not large.

닭 내장육을 이용한 소시지 제조시험

송계원 ( K . W . Song ) 한국축산학회 1975 한국축산학회지 Vol.17 No.2

To investigate the average productibility and the applicable properties of the poultry gibblet meats as some sausage ingredients, the production of heart, liver and gizzard were measured, and the properties of the gibblet meats and the sample sausages which were made from the gibblet meats as a part of the ingredients were investigated physicochemically. The results obtained were summarized as follows: 1. The average production of gibbiet meats was 68.55 g per bird, and it was 6.03% of the live weight. 2. The average chemical composition of the whole mixed gibblet meats which were from the same one bird were;H₂O 72.1%, protein 22.8%, fat 3.1%, ash 1.5, and it was comparable to the other classes of lean meats. 3. The average W.H.C. of the fresh sausages which were measured just prior to stuffing into casing was ranged from 81.4 to 90.2 percent. 4. The average penetromeasurements of the sample sausages were ranged from 12.85 to 16.85 ㎜ by 50 g weight for five second penetration. 5. The average water to protein ratio(W/P) of the sample sausages mere ranged from 3.59 to 3.95.

실험목장의 현황과 확충방안

송계원 ( K . W . Song ) 한국축산학회 1979 한국축산학회지 Vol.21 No.3

영계육의 냉각방법이 도체중 및 가열감량에 미치는 영향

송계원 ( K W Song ) 한국축산학회 1972 한국축산학회지 Vol.14 No.1

To investigate the meat productibility of chicken broilers by live weight classes, and the effects. of chilling methods on carcass weight and cooking shrinkage (cooked meat yield), eighty chicken broilers were sampled and processed, and four chilling(two main) methods were applied. The results obtained are summarized as follows. 1. The whole average of live weight was 1,041.29 g and the N.Y. dress weight was 89.35%, the Ready-to-cook weight was 61.68% on the live weight basis. 2. The viscera weight, head and neck weight and feet weight were 13.71%, 8.76%, and 4.46% respectively. 3. The average giblet weight was 6.08% and the weight of heart, liver and gizard were 0.5%, 2.73% and 2.85% respectively on the live weight basis. 4. The heavier birds yield the higher dressing percent and the lower percent of blood and feather,. viscera, liver and head and neck. 5. The carcass weights were decreased by the dry chilling process and increased by the liquid chilling process with no exception. These trends of changes were more significant in the smaller carcass groups. 6. The higher cold and thawing shrinkages were observed from the carcasses which were liquid chilled and the smaller carcasses shown the higher shrinkages. 7. The higher cooking shrinkage was obtained from the smaller carcass groups and the liquid chilled carcass groups shown the lower cooking shrinkage. From the statistical analysis, the live weight was greater factor than the chilling method for the final cooked meat yield.

가토 근육의 유화특성에 관한 연구

송계원 ( K W Song ),송인상 ( I S Song ),이종명 ( C M Lee ) 한국축산학회 1973 한국축산학회지 Vol.15 No.1

The emulsifying capacity of salt-soluble protein and water-soluble protein of pre- and post-rigor rabbit muscle were evaluated. Microscopic and electrophoretic patterns were also examined. And the effect of pH and salt-preblending on emulsifying capacity and emulsion stability of pre- and post-rigor rabbit muscle were investigated. The results obtained are summarized as follows. 1. The emulsifying capacity of salt-soluble protein were significantly greater than that of water-soluble protein in pre- and post-rigor conditions (P$lt;.01). Soluble proteins which extracted pre-rigor conditions emulsified more oil than that of post-rigor conditions (P$lt;.01). Emulsifying capacity seemed to depend on the concentration of extracted protein, but the reverse relation seemed to exist between concentrations and emulsifying efficiency. 2. In microscopic examination, the protein layer formed by pre-rigor salt-soluble protein was. most stable and uniform. The protein layer formed by post-rigor salt-soluble protein was in the second place. But the protein layer formed by post-rigor water-soluble protein was almost disrupted. In electrophoretic separation, great difference was existed between the fraction of salt-soluble protein and water-soluble protein. 3. Emulsifying capacity was significantly effected by pH and salt-preblending (P$lt;.01). In pre-rigor condition, emulsifying capacity had no fixed tendency in increasing salt-preblending levels, but in post-rigor conditions, emulsifying capacity were significantly greater in salt-preblending levels of 2 and 3% than that of 0 and 1% (P$lt;.01). Though same concentrations of extracted protein, emulsifying capacity were quadratically increased in increasing pH levels (P$lt;.01). 4. Emulsion stability was significantly effected by pH and salt-preblending(P$lt;.01). Emulsion stability was quadratically increased in increasing pH levels (P$lt;.01). Emulsion stability was significantly increased in increasing salt-preblending levels (P$lt;.05) at pH 5, but salt-preblending had no effect at pH 7. 5. When rabbit muscle were added to porcine muscle at 30%, the emulsfying capacity of porcine muscle was significantly increased (P$lt;.05).

열처리조건이 육통조림의 기호성 변화에 미치는 영향

송인상,강통삼,김기성,서기봉,송계원 ( I . S . Song,T . S . Kang,K . S . Kim,K . B . Suh,K . W . Song ) 한국축산학회 1982 한국축산학회지 Vol.24 No.2

During the thermal processing of canned food, the rate of sensory quality`s change is much slower than that of the inactivation of bacterial spores. But the thermal processing time has to be minimized for keeping the sensory quality of the product, as long as the microbiological safety is secured. With the aid of the cooking value, the effects of thermal processing on the sensory quality changes were examined in order to obtain the data for optimal processing conditions of canned luncheon meat products. The results obtained are summarized as follows. 1. The sensory quality of the products, expressed as color, texture and flavor was reduced significantly as the thermal processing goes on and higher temperature were used even in the same C-value. Same tendency was shown in the puncture test by Instron and color data measured by Color Difference Meter. 2. The z-values of the cooking value for sensory quality changes of color, texture and flavor during thermal processing were calculated as 75℃, 64.2℃ and 25.3℃, respectively.

난분에 관한 연구 ( 계란단백질의 건조중 변성 )

김기성,송인상,강통삼,민병용,서기봉,송계원 ( K . S . Kim,I . S . Song,T . S . Kang,B . Y . Min,K . B . Suh,K . W . Song ) 한국축산학회 1982 한국축산학회지 Vol.24 No.6

This experiment was carried out to establish effective egg powder preparing method by studying the denaturation of egg protein and changes of functional properties of egg powder at different predrying pH levels. The results obtained were summarized as follow; 1. As the predrying pH rises, whipping quality, whipping stability and heat coagulation capacity of egg white powder were enhanced, so also were the emulsion capacity and emulsion stability of egg yolk powder. 2. On DEAE-Cellulose column chromatography, egg white protein was fractionated into five peaks. And on the acrylamide gel electrophoresis egg white protein was separated into eleven bands and globulin protein was sensitive to the low predrying pH.

훈연법과 훈액법이 돈육소시지의 품질에 미치는 영향

이종명,송계원 ( Jong Meung Lee,K . W . Song ) 한국축산학회 1975 한국축산학회지 Vol.17 No.5

To investigate the effects of smoke liquid method and smoking method on the yield, palatability, physical characteristics, shrinkage during storage, changes in pH and color, and charge in volatle basic nitrogen concentration of pork sausage, a series of experimentation was conducted to establish a new method involved in producing smoke liquid and to compare the quality of pork sausage produced by two methods described above. Productivity and characteristics of crude and refined smoke liquid prepared from chestnut tree and oak tree were studied for the first phase of studies. Added level of smoke liquid was 0.4, 0.8, 1.2%. Results obtained are summarized as follows: (1) It was found that oak tree produced more smoke liquid than chestnut tree did. Yield of crude smokeliquid from oak tree and chestnut tree was 43.30% and 36.39%, respectively and that of refined smoke liquid from oak and chestnut was 38.88% and 31.81%, respectively. (2) However, the density of smoke liquid obtained from chestnut was higher than that from oak. Data revealed that the density of crude and refined spoke liquid prepared from oak tree was found to be 1.029-1.031 and 1.009-1.011, respectively, and that from chestnut tree was 1.042 and 1.010, respectively. (3) Reflection rate of crude and refined smoke liquid manufactured from oak tree was measured to be 1.354-1.308 and 1.342-1.343, respectively and that from chestnut was found to be 1,355 and 1.344, respectively. (4) The pH of crude and refined smoke liquid obtained from chestnut tree was 2.20-2.67 and 1.59, respectively and that from oak tree was 2.65 and 1.66 respectively-. (5) Acidity measured as acetic acid concentration of crude and refined smoke liquid prepared from chestnut tree was measured to be 6.08-9.50% and 8.98-9.30%, respectively and that from oak tree was 5.39 and 7.20, respectively. (6) Average yield of pork sausage processed by the smoke liquid method (96.85%) was significantly (P$lt;0.01) higher than that by smoking method (90.75%). (7) Palatability measured as panel score of pork sausage processed by the smoking method was superior to that by smoke liquid method. However, it was found that addition of smoke liquid at the level of 0.8% resulted the highest (P$lt;0.01) panel score among the pork sausages process^d by smoke liquid. Palatability of sausage was not affected by the wood material used for the smoke liquid. (8) Average values of hardness, chewiness and gumminess of pork sausage was not affected by the method of processing. (9) Weight loss due to shrinkage during storage period was slightly higher for smoke liquid method (24.02-28.30%), than for smoking method (22.58-24.93%) with no statistical difference. (10) Increase in pH after storage period of 21 days for smoking method and smoke liquid method (6.30-6.37 and 6.62-6.83) was noticed when it was compared with 0 day storage (5.72-5.98 and 6.25-6.35). (11) Color of sausage processed by smoking method was measured to be 75.66-80.66 and that by smoke liquid was 60.00-66.00 at 0 day of storage and about the same degree of discolorization was observed after 19 days of storage. (12) No significant difference w-as found between two methods cf sausage processing in the concentration of volatile basic nitrogen, although the concentration was increased as the storage period of sausage progressed. (13) Present data indicate that the correlation effects between pH and color was estimated to be. r=-0.749, pH and volatile basic nitrogen was r=0.6493 and valatile basic nitrogen and color w-s r=-0.8531, respectively.

Lactobacillus plantarum 을 접종한 발효소시지의 숙성중 질소화합물의 변화

이성기(S . K . Lee),송계원(K . W . Song) 한국축산학회 1987 한국축산학회지 Vol.29 No.10

Changes of nitrogen compounds were investigated in fermented sausage during ripening, Initial sausage mixes were inoculated with Lactobacillus plantarum and then fermented at 25℃ and 35℃, respectively. After the fermentation at 35℃, the sausage were heated at 70℃ untill an internal temperature of 63℃ was obtained. The products were then placed in a 9℃-drying room. With another batch of sausage, they were directly placed in an 18℃-drying room without heating after the fermentation at 25℃. Those sausage were held in the drying room for 45 days. 1. Myofibrillar and sarcoplasmic protein nitrogens decreased in solubility during ripening. At the end of the ripening period, their solubility diminished to 96.6% and 99.2% of its initial value. 2. Free amino nitrogen (NH₂-N), non protein nitrogen (NPN) and volatile basic nitrogen (VBN) increased considerablly during ripening. Their concentration was higher as ripening temperature increased. 3. Total free amino acid increased during ripening. Histidine was the predominant amino acid. Only small amount of arginine and tyrosine was found. Cystine was not detected during ripening. 4. Not so much changes occured in ATP and AMP levels during ripening. ADP level after fermentation was increased considerablly more than its level of initial mix. However, ADP level was increased at 18℃ while decreased at 9℃ with ripening period. IMP and Inosine were rapidly degraded at the initial period of ripening. Hypoxanthine was increased during ripening.

혼합젖산균 ( p . pentosaceus + M . violagabriella ) 의 접종이 컨추리햄의 품질에 미치는 영향

이성기(S . K . Lee),송계원(K . W . Song) 한국축산학회 1987 한국축산학회지 Vol.29 No.3

The effects of mixed culture (Pediococcus pentosaceus + Microeoccus violagabriella) on the quality of country-style hams were investigated by measurement of chemical and microbiological characteristics. Cured hams were inoculated with mixed culture at 2.2×10^8 and 5.4×10^6 cells/g and then ripened for 4 months at 27℃±1℃ and RH 65-90%. Inoculated bacteria increased remarkably during the initial period of ripening and produced a lot of lactic acid. Free amino nitrogen also increased sharply during ripening while nitrite and nucleotide degraded. It is possible to reduce the processing time by using 106 cells/g mixed lactic acid bacteria inoculation.