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).

우리나라 지방별육돈의 산육성및 육질에 관한 연구

이종태,송계원 ( Jong Tae Lee,Kae Won Song ) 한국축산학회 1976 한국축산학회지 Vol.18 No.3

To investigate the average meat production ability of meat hogs and the quality of perk produced primarily for export, the carcass data and cutting yield data were obtained from 7,689 heads of meat hogs and were analysed by production areas. The chemical analysis of muscles and the physical properties of fat were made. The results obtained were summarized as follows. 1. The average postnatal days of the meat hogs was 191 days, and the average live weight of hogs that were fasted for 10∼12 hours was 88.48㎏. From these the market weights was estimated to be about 90㎏. 2. The average dressing percentage was 75.40%, and the average backfat thickness was 2.91㎝ that, this is supposed to be No.2 grade according to the carcass grading standard of Japanese. 3. The average four lean cuts yield was 68.75% and the five primal cuts was 82.31% on the carcass weight basis. 4. The total fresh pork including tender loin was 59.66% on the carcass weight basis and this was 49.98% on the live weight basis. 5. The total abnormality was 9.59% and 36.9% of the total abnormalities was found in the gastro-intestinal tract.

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.

인산염첨가에 의한 고기의 보수력 강화에 관한 연구

이무하,송계원 ( Moo Ha Lee,Kai Won Song ) 한국축산학회 1977 한국축산학회지 Vol.19 No.6

This experiment was carried out to investigate 1) the relative merits of phosphates on the WHC and pH of meat in the practical concentration of 0.5% phosphates in combination with 2% sodium chloride, 2) whether the increase of WHC by phosphates was due to sequestering calcium and 3) relationship between the WHC and factors, pH, calcium and tonal phosphorus content. The longissimus dorsi muscles of three 18 month-old crossbred bulls and five 10 month-old rabbits were used as meat samples. The phosphates used were tetrasodium pyrephosphate(PP), tripolyphosphate(TPP) and sodium hexametaphosphate(HMP). The results obtained are summarized as follows: 1. The effect of phosphates and sodium chloride on pH of meat can be arranged in the order of PP-NaCl (6.1)$gt;TPP-NaCl (6.0)$gt;TPP-NaCl (5.9) and HMP-NaCl(5.9) in beef; PP-NaCl(6.5) and TPP-NaCl(6.5)$gt;HMP-NaCl(6.3) and NaCl(6.3) in rabbit muscle. 2. The WHC of meat was observed by a series in the following order: NaCl(81.5)$gt;PP-NaCl(75.7)$gt;TPP-NaCl(57.3)$gt;HMP-NaCl(56.5); TPP-NaCl and HMP-NaCl had no effect on the WHC of beef; and PP-NaCl(93.4)$gt;TPP-NaCl(87.5)$gt;HMP-NaCl(76.0)$gt;NaCl (73.8) in rabbit muscle. 3. Phosphates did not shorn the sequestering effect of calcium ions in meat. 4. The pH of meat had direct relationship with the WHC both in beef, (r=0.64, P$lt;.05) and in rabbit muscle, (r=0.71, P$lt;.01). 5. Calcium content showed inverse relation to the WHC of meat only in beef, (r=-0.77, P$lt;.01). 6. Total phosphorus content regardless of treatments appeared to have no effect on the WHC.

돼지의 거세방법이 생체 및 도체에 미치는 영향

이용빈,송계원,오성종 ( Yong B . Lee,Kai W . Song,Sung J . Oh ) 한국축산학회 1979 한국축산학회지 Vol.21 No.4

This experiment was carried out to find the best castration method for economical body gain and the improvement of the pork quality by preventing the sex odor. Including three female pigs, twelve heads of pigs, 50days old, were assigned into four groups, three pigs each by the completely randomized design. Except female group for control, the rest three groups were treated by the different castration; complete castration, cryptorchidism (short scrotum), and partial castration, and fed for 21weeks under the sane feeding condition. During the feeding period, the body gain and he feed consumptions were checked periodically for daily gain and feed efficiency. After the finishing of feeding, all the pigs were slaughtered and the carcass data, were collected and analyzed. The results obtained were summarized as follows; 1. The average total gain of completely castration, cryptorchidism, partial castration and female groups were 73.17, 81.50, 78.57 and 60.33kg respectively. However, there were non-significant differences for daily gain among each groups. 2. Feed consumption was non-significantly differed between four groups and they shown the same tendency in feed efficiency and body weight gain. 3. Dressing percentage was non-significant difference among the treatments. The whole average of dressing percentage was 68.3% 4. The ratio of carcass width(W) to carcass length (L) was about 41% in cryptorchidism and complete castration, but 46% in partial castration. 5. The backfat thickness indicated slightly lower in cryptorchidism (2.33㎝) than partial castration (2.63㎝), which was slightly lower than commonly-fattend swine. In loin eye muscle area, cryptorchidisn (31㎠) showed a little greater than complete castration (29㎠) and partial castration (30㎠).

아질산염 , 아스코르부산 및 소금의 첨가수준이 세절육 ( 細切肉 ) 의 특성에 미치는 영향

이성기,송계원 ( Sung Ki Lee,Kai Won Song ) 한국축산학회 1983 한국축산학회지 Vol.25 No.4

This experiment was carried out to determine the effect of sodium nitrite, ascorbic acid and sodium chloride on the characteristics of ground meat model systems. The fresh pork was ground and mixed with or without sodium nitrite (0, 68, 136, 180 ppm), ascorbic acid (0, 545 ppm) and sodium chloride (0, 2.0, 3.5, 5.0%). The results obtained were summarized as follows. 1. The pH of all the samples was in the range of pH 5.5-6.1. Samples mixed with sodium nitrite had a lower pH than those mixed with salt alone. Samples with sodium nitrite or ascorbic acid (AS) had a pH lower than no added samples. 2. Nitrite was more rapidly decrease when ascorbate (545 ppm) was added. After 5 days of storage, 14-38% of the originally added nitrite remained in ascorbate free samples but only 2.2-2.9% remained in treated ascorbate samples, Residual nitrite was higher in the presence of large amounts of sodium chloride. 3. The color intensity of nitrite added samples increased in proportion to its concentration. An increase in color development with length of storage period also apparent. Especially, color intensity was superior in NaNO₂ (182 ppm)+AS (545 ppm) sample. 4. Inhibition of microbial growth did not appear to remarkably influence the concentrations of sodium nitrite or ascorbic acid. However, salt concentration had highly inhibitory effect on aerobic bacteria counts. 5. Samples with nitrite revealed a remarkable reduction in TBA number. Especially, NaNO₂ (182 ppm)+Salt (3.5%) and NaNO₂ (136 ppm)+Salt (3.5%) samples were noticeable retardation of the natural oxition. Salt alone concentrations promoted greater rate of rancidity development.

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.

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.

컨추리햄 제조공정중 숙성특성에 관한 연구

이성기,김기성,신동화,강통삼,송계원 ( S . K . Lee,K . S . Kim,D . H . Shin,T . S . Kang,K . W . Song ) 한국축산학회 1986 한국축산학회지 Vol.28 No.10

The ripening characteristics of country-style ham were compared with one another among various curing formula. Raw meats were cured with 20, 30, 40, 50% sucrose content of curing mixtures. Hams were prepared by curing 5℃ for 1 month followed by holding at 11℃±1℃ for 1 month and then ripened 4 months at 27℃±1℃ and RH 65-80%. pH of all samples showed an increase from 5.52-5.87 to 6.37-6.44 during ripening. It increased remarkably for the sample with the higher sucrose content. Free amino nitrogen (NH₂-N) increased to 48.9-61.0 ㎎% at the end of the ripening period. Its concentration was also higher as the sucrose content increased. Residual nitrate and nitrite were sharply depleted during the first month of ripening, then changed slowly. At the second month ripening, they were 80 ppm and 50 ppm, respectively. Almost all of ATP, AMP disappeared in various samples although the initial contents were very low. But the remaining amount of ADP was considerably high (1.1-7.4 μmole/g meat) while the other nucleotides almost entirely disappeared. IMP tended to degrade rapidly during ripening. Hypoxanthine accumulated about 5.0-9.3μmole/g at the first month ripening then degraded slowly. Microbial counts generally increased as storage temperature increased. Total plate count and lactic acid bacteria count increased during the first month of ripening (1.8×10^7 and 2.8×10^6 cells/g, respectively), then decreased slowly.

육성 - 비육돈에 대한 Selenium 의 급여효과

이용빈(Y . B . Lee),송계원(K . W . Song),강종천(G . C . Kang),김명진(M . G . Kim) 한국축산학회 1988 한국축산학회지 Vol.30 No.4

This experiment was carried out with growing-finishing swine to investigate the effects of Selenium on the growth rate, feed efficiency and carcass qualities. Fifty heads of weaned piglets were allotted to following three groups. 1. Twenty heads for selmix which was produced by Jung Ang Chemical (Pharmaceutical Co.). 2. Ten heads for natural selenite which was produced by Hyochang Mineral Research Center. 3. Twenty heads for control group. Selmix and Selenite were added to supply 0.3 ppm. of Selenium to basal ration which was formulated by Won-Kang Co. Ltd. This study had been lasted for 108 days from May 27, 87 to September 12. 87. and the results were obtained as follows a) The daily body gain: The best result was obtained in Sehnix group, ave, daily gain, 708.6 gr. (P$lt;0.05) compared to Selenite group, 674.7 gr. and control group, 663.6 gr. b) Feed efficiency: There were no significant differences in the feed consumed and feed conversion. c) Carcass qualities: There were no significant differences in the carcass qualities; backfat thickness, carcass length, carcass weight and melting point of leaf fat, except significant differences in the eye muscle area (P$lt;0.05) and backfat thickness (P$lt;0.05).