PSS-돼지에 대한 자극과 육질(2)

송계원,Song, Gye-Won 대한양돈협회 1984 養豚 Vol.6 No.6

PSS-돼지에 대한 자극과 육질(1)

송계원,Song, Gye-Won 대한양돈협회 1984 養豚 Vol.6 No.5

실험목장의 현황과 확충방안

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

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.

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).

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.

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.

도축부산물로부터 단백질회수에 관한 연구

송인상(In Sang Song),유익종(Ick Jong Yoo),민병용(Byong Yong Min),송계원(Kae Won Song) 한국축산학회 1984 한국축산학회지 Vol.26 No.3

Most of the meat industry by-products are discarded without being used as a protein resources. They often cause the pollution problems. And only a small parts of them are utilized, and handled unsanitarily as a human food. In order to develop a protein resources from meat industry by-products, optimum conditions for protein recovery from swine liver, lung and bone were examined. The results obtained were summarized as follows: 1. Amounts of extracted protein from the swine liver and lung were increased as the extraction pH was increased. But the optimum pH for extraction and precipitation were considered as 10 and 4.5, respectively in view of the collagen contents of the precipitated protein. 2. More protein were extracted from the swine bone at an alkaline pH than at an acidic pH and the extractability of the protein was increased by the addition of EDTA over all pH range. Extractability of protein was increased as the extraction temperature elevated and was decreased by the addition of KCl and NaCl when alkaline extraction method was used. 3. When water and high pressure extraction (WHPE) method was used, the extraction time for more than 4 hours at a 15 psi has no effect on the increasing the extractability of protein from bone but 3 times more proteins were extracted than atmospheric pressure was used.

도축부산물로부터 회수한 단백질의 물리화학적 성질 및 석시닐화 ( Succinylation )

송인상(In Sang Song),유익종(Ick Jong Yoo),강통삼(Tong Sam Kang),송계원(Kae Won Song) 한국축산학회 1984 한국축산학회지 Vol.26 No.3

For the utilization of protein isolates from swine liver, lung and bone in food, biochemical properties and microbiological safety of the alkaline-extracted protein isolates were examined. Chemical modification (succinylation) was attempted in order to increase the functional properties of protein isolates. The results obtained were summarized as follows: 1. The amino acids composition of the liver protein isolates was quite excellent except valine and isoleucine but other protein isolates had generally lower amino acids contents than FAO/WHO recommended chemical score. Especially, sulfur-containing amino acids were found to be a limiting amino acid. 2. During the extraction, protein seemed to undergo non-covalent interaction and disulfide bond formation bt in-vitro pepsin digestibility of the protein isolates was found to be 80-98%. The protein isolates had a very low amount of calcium and riboflavin. 3. Through succinylation of protein by succinic anhydride during alkaline extraction, the protein recovery, the solubility of the protein in distilled water, emulsion capacity, the oil absorption, the water hydration and whippability of the protein isolates were increased in some degrees. 4. The number of microorganisms in liver and lung were decreased dramatically during the alkaline extraction and protein isolates could be stored for longer than 15 days at-15℃.

혈장및 도축부산물로부터 회수한 단백질의 섬유화와 그 이용에 관한 연구

송인상(In Sang Song),이신호(Shin Ho Lee),강통삼(Tong Sam Kang),송계원(Kae Won Song) 한국축산학회 1984 한국축산학회지 Vol.26 No.3

In order to increase the utility of the protein isolates and blood which most of them were discarded and causes the pollution problems, protein isolates and blood plasma were made to spun fibers in order to give texture to the protein. Their use in the meat products and microbiological safety were examined. The results obtained were summarized as follows: 1. When protein isolates from liver and lung, and blood plasma were mixed with sodium alginate, the mixture flows pseudoplastically and could be spun into fiber easily. The pH adjustment of the mixture could not increase the tensile strength of the spun fibers. 2. Sausages having 10% of the blood plasma fiber were accepted without much change in the texture and color but addition of 20% of blood plasma fiber gave low acceptability. More acceptable soup could be made using bone protein which was extracted by water and high pressure extraction than by atmospheric pressure extraction. 3. The protein isolates spun fiber were found to be safe in terms of the food poisoning microorganisms.