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수입산 및 국내산 냉동 삼겹살의 TBA , VBN , 지방산 조성 및 관능적 품질 특성 비교
이무하,민중석,김일석 한국축산학회 1998 한국축산학회지 Vol.40 No.5
This study was carried out to compare the qualities of imported pork bellies(Canadian, Finnish, Belgian and Danish) with domestic ones. Samples were analyzed for TBA(Thiobarbituric acid), VBN(Volatile Basic Nitrogen), fatty acid composition and sensory evaluation. There were no significant differences among the samples of different countries in the TBA values, ranging 0.31∼0.72 ppm. The VBN values were 9.43∼15.28 ㎎%. Total saturated fatty acid contents ranged 34.71∼45.96% and those of were significantly lower than the others(P$lt;0.01). In the sensory evaluation of raw pork bellies, Canadian products were better in total acceptability because of their distinct three layers of fat and lean, low purge and low off-flavor. The Belgian pork with low content of crude fat and visible fat revealed the lowest total acceptability. In cooked pork bellies, however, the Belgian samples score the highest in flavor, color, and tenderness.
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전자선 조사에 의한 국내산 신선돈육의 이화학적 특성 변화
이무하 서울대학교 농업개발연구소 1999 농업생명과학연구 Vol.3 No.-
This study was carried out to examine the effects of electron-beam irradiation on the shelf life of pork loins. The pork loins were aerobically packed by polyethylene films and exposed to an absorbed dose of 0, 05, 1 and 2kGy of electron-beam irradiation at ambient temperature. The irradiated samples were stored together with the nonirradiated samples at 4±2℃. Nonirradiated pork loin began to putrefy after 10 days, while 2kGy irradiated one showed 106 CFU/cm2 after 12 days at 4℃. As the irradiation dose increased, effects of the treatments increased in total plate count, lactic acid bacteria and psychrotrophs. TBA values were apt to increase as the storage period and the irradiation dose increased. VBN value of nonirradiated pork loin was increased rapidly after 7days and that of irradiated treatments increased slowly during the storage period. Redness(a value) and yellowness(b value) of 2kGy irradiated treatment were lower than those of other treatments as the storage period increased. pH value of nonirradiated pork loin showed the increase slow during the storage period. The results of triangle test showed that the degrees of difference were significant between 0.5kGy irradiated treatments and 1kGy irradiated treatments(P 〈0.05) in the cooked pork loin. In the fresh pork loin, degrees of difference were significant between nonirradiated treatment and 0.5kGy irradiated treatment(P 〈0.05) and between nonirradiated treatment and 1kGy irradiated treatment(P〈0.01). In the descriptive analysis with scaling for fresh and cooked pork loin, it was observed that the nonirradiated pork loin scored higher in acceptability than the irradiated. In the fresh pork loin, off-flavor was detected more in 2kGy irradiated treatment than in others.
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이무하,조철훈 한국축산학회 1994 한국축산학회지 Vol.36 No.2
According to the scientific fact that beef quality is influenced more by post-mortem biochemical changes than by genetic factors and feeding conditions, the effect of post-mortem conditions during the rigor mortis on collagen of Korean cattle beef was studied. When collagen isolated from post-rigor beef was incubated at various temperatures and pH values, thermal transition temperature(Tm) was lowest at pH 4.5 regardless of incubation temperature. At the same pH value Tm of the 5℃ and 35℃ incubation samples were lower than that of the 20℃ incubation sample. This suggests that storage temperature even after the completion of rigor can affect the Tm of connective tissue. In the case of pre-rigor pH adjusted muscle, the Tm of the 5℃incubation sample was higher than those of 20 C or 35 C incubation samples at pH 5.5 while that of the 35℃ incubation ,ample was lover than those of 5℃ or 20℃ sample at a pH 7.0. There was less than 5℃ difference of Tm among samples of three incubation temperatures at pHs of 4.5, 5.0 and 6.0. When pre-rigor pH-adjusted muscle samples were compared with the pH-adjusted connective tissue isolated from pre-rigor muscle, Tm of muscle samples were lower than those of connective tissue samples at pH 7.0 relzardless of incubation temperature. With a decrease of pH down to 5.0, Tm of muscle samples at 5℃ increased. Tm of muscle samples was lowest ai pH 7.0 and 35℃. Ttus shows that the effect of proteolytic enzymes in muscle changes according to pH and temperature. Tenderness of loins was higher in 18℃ carcass than in cold carcasses. However, the Tm value of connective tissue was higher in the 18℃ carcass. It is assumed that the storage temperature and carcass pH declining rate affect Tm of connective tissue. In summary, it can be concluded that tenderness of high temperature conditioned beef is little influenced by denaturation of connective tissue protein.
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이무하,정명섭,강효경,엄보영,김영직 한국축산학회 1998 한국축산학회지 Vol.40 No.2
This experiment was carried out to investigate the effects of electron beam irradiation (1.5, 3.0 KGy) and high temperature conditioning on semitendinosus muscle of Hanwoo beef aged at 20℃ for 35 hr and then refrigerated at 5℃ for 9 days. The control sample was refrigerated at 5℃ without irradiation. Total bacterial count, TBA value, sensory test, meat color, shear force value and pH of the samples were analyzed. Electron beam irradiation did not affect pH and shear force value significantly but samples aged at 20℃ showed slightly better tenderness than other samples(p$lt;0.05). While beef samples irradiated with electron beam and/or aged at 20℃ showed lower $quot;a$quot; value than other treatments (p$lt;0.05), there were no significant differences in $quot;L$quot; and $quot;b$quot; values among the samples. Electron beam irradiation and high temperature conditioning at 20℃ could not affect consistently to sensory properties such as flavor, juiciness, overall acceptability of the beef samples. However, the irradiated and aged samples showed higher TBA values than other samples. Total bacterial counts of beef samples stored at 5℃ after irradiation reached 10' after 9 days but those of beef samples aged at 20℃ reached that number after 2 days storage. Therefore, low dose of electron beam irradiation(1.5 and 3.0 KGy) treatment was not effective to reduce microorganisms in beef samples aged at 20℃.
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이무하,Lee, Mu-Ha 한국육가공협회 1987 肉加工 Vol.1 No.-
국내 무역정책이 수입 개방화로 전환되면서 외국의 거의 모든 상품이 국내에 수입될 형편에 이르러 식육 가공제품도 예외가 될 수 없게 되었다. 현재 미국의 시장개방 압력이 가장 거세어 미국의 상품이 우선 수입될 가능성이 크므로 미국의 적육 및 가금육, 가공업계 현황을 살펴보는 것도 국내 업계에 도움이 될 것으로 생각된다.
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