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      KCI등재 SCIE SCOPUS

      Physicochemical Properties and Freshness of Spent Hen's Meat under Frozen or Refrigeration Conditions after Thawing

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      https://www.riss.kr/link?id=A104992690

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      다국어 초록 (Multilingual Abstract)

      This study was conducted in order to investigate the effect of storage temperature abuse on the freshness of refrigerated and frozen spent hen’s meat. After a room temperature storage condition, two different storage temperature were followed:refrigeration and frozen storage. All parts of the spent hen's meats were thawed at 4 d intervals up to 3 times (2, 6, and 10d) for 24 h. The level of bacteria on the different parts of the refrigerated and frozen meats was higher than 6 Log CFU/g under the following storage conditions: refrigerated - breast, 12 h; leg, 6 h; wing, 12 h at the 1st analysis, frozen - breast, 12h at the 2nd analysis; leg, 24 h at the 1st analysis; wing, 12 h at the 1st analysis. The pH value for the leg meat was higher than breast and wing meats. In the color measurements, under the room temperature storage condition, lightness and redness values decreased but the yellowness increased in refrigerated meats (p<0.05). The K-value regarding refrigerated leg meats exceeded 60%, which is the threshold value to evaluate the degree of freshness, during the 1st analysis (p<0.05). The VBN value of refrigerated leg meat was the highest and reached up to 96.93 mg%. Thus, studies regarding the possible decline in quality according to the change of storage temperature could be used in order to establish a basic database for the quality control of spent hen meat being traded with other countries.
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      This study was conducted in order to investigate the effect of storage temperature abuse on the freshness of refrigerated and frozen spent hen’s meat. After a room temperature storage condition, two different storage temperature were followed:refrig...

      This study was conducted in order to investigate the effect of storage temperature abuse on the freshness of refrigerated and frozen spent hen’s meat. After a room temperature storage condition, two different storage temperature were followed:refrigeration and frozen storage. All parts of the spent hen's meats were thawed at 4 d intervals up to 3 times (2, 6, and 10d) for 24 h. The level of bacteria on the different parts of the refrigerated and frozen meats was higher than 6 Log CFU/g under the following storage conditions: refrigerated - breast, 12 h; leg, 6 h; wing, 12 h at the 1st analysis, frozen - breast, 12h at the 2nd analysis; leg, 24 h at the 1st analysis; wing, 12 h at the 1st analysis. The pH value for the leg meat was higher than breast and wing meats. In the color measurements, under the room temperature storage condition, lightness and redness values decreased but the yellowness increased in refrigerated meats (p<0.05). The K-value regarding refrigerated leg meats exceeded 60%, which is the threshold value to evaluate the degree of freshness, during the 1st analysis (p<0.05). The VBN value of refrigerated leg meat was the highest and reached up to 96.93 mg%. Thus, studies regarding the possible decline in quality according to the change of storage temperature could be used in order to establish a basic database for the quality control of spent hen meat being traded with other countries.

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      참고문헌 (Reference)

      1 강석남, "유기산 처리가 돈육의 VBN, TBARS, 색깔, 관능적 특성에 미치는 영향" 한국동물자원과학회 44 (44): 443-452, 2002

      2 Davies, A., "microbiology of meat and poultry" Blackie Academic & Professional 288-, 1998

      3 Offer, G., "The structural basis of waterholding in meat. Part 1. General principles and water uptake in meat processing. 63-171 in: Developments in Meat Science- 4" Elsevier Applied Science Publishing Co., Inc. 1988

      4 Gill, C. O., "The effects on the microbiological condition of product of carcass dressing, cooling, and portioning processes at a poultry packing plant" 110 : 187-193, 2006

      5 Terasaki, M., "Studies on the flavor of meats" 29 : 208-211, 1965

      6 Hashiguchi, M., "Studies on freshness and rottenness of fresh fish. 1. Changes in Kvalue and deterioration of total lipids of fresh fish during chilled storage" 31 : 1-9, 1984

      7 SAS, "SAS/STAT Software. Release 9.2"

      8 Zhao, C., "Prevalence of Camphylobacter spp., Escherichia coli, and Salmonella serovars in retail chicken, turkey, pork, and beef from the greater Washington, DC, area" 67 : 5431-5436, 2001

      9 Sofos, J. N., "Potential interaction between antioxidant and microbial meat quality, In Antioxidant in muscle food" Wiley 427-453, 2000

      10 Offer, G., "On the mechanism of waterholding in meat: The swelling and Shrinking of myofibrils" 8 : 245-281, 1983

      1 강석남, "유기산 처리가 돈육의 VBN, TBARS, 색깔, 관능적 특성에 미치는 영향" 한국동물자원과학회 44 (44): 443-452, 2002

      2 Davies, A., "microbiology of meat and poultry" Blackie Academic & Professional 288-, 1998

      3 Offer, G., "The structural basis of waterholding in meat. Part 1. General principles and water uptake in meat processing. 63-171 in: Developments in Meat Science- 4" Elsevier Applied Science Publishing Co., Inc. 1988

      4 Gill, C. O., "The effects on the microbiological condition of product of carcass dressing, cooling, and portioning processes at a poultry packing plant" 110 : 187-193, 2006

      5 Terasaki, M., "Studies on the flavor of meats" 29 : 208-211, 1965

      6 Hashiguchi, M., "Studies on freshness and rottenness of fresh fish. 1. Changes in Kvalue and deterioration of total lipids of fresh fish during chilled storage" 31 : 1-9, 1984

      7 SAS, "SAS/STAT Software. Release 9.2"

      8 Zhao, C., "Prevalence of Camphylobacter spp., Escherichia coli, and Salmonella serovars in retail chicken, turkey, pork, and beef from the greater Washington, DC, area" 67 : 5431-5436, 2001

      9 Sofos, J. N., "Potential interaction between antioxidant and microbial meat quality, In Antioxidant in muscle food" Wiley 427-453, 2000

      10 Offer, G., "On the mechanism of waterholding in meat: The swelling and Shrinking of myofibrils" 8 : 245-281, 1983

      11 Hernández-Cázares, A. S., "Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor" 87 : 125-129, 2011

      12 Sofos, J. N., "Nonacid meat decontamination technologies: Model studies and commercial applications" 44 : 171-188, 1998

      13 Juneja, V. K., "Modelling the effect of temperature on growth of Salmonella in chicken" 24 : 328-335, 2007

      14 Barnes, E. M., "Microbiological problem of chicken at refrigeration temperature" 24 : 777-781, 1976

      15 Cunningham, F. C., "Microbiological aspects of poultry and muscles and their relationship to tenderness" 45 : 1149-1164, 1982

      16 Lawrie, R. A., "Meat Science. 5th ed" Pergamon Press 1991

      17 Akamittath, J. G., "Lipid oxidation and color stability in restructured meat systems during frozen storage" 55 : 1513-1517, 1990

      18 Jolley, P. D., "Influence of temperature on the rate of post-mortem metabolism and water holding capacity of bovine neck muscle" 5 : 99-107, 1981

      19 Northcutt, J. K., "Influence of age and postchill carcass aging duration on chicken breast fillet quality" 80 : 808-812, 2001

      20 Kessel, A. S., "General outbreaks of infectious intestinal disease linked with poultry, England and Wales, 1992-1999" 3 : 171-177, 1999

      21 Field, R. A., "Free amino acids in bovine muscle and their relationship to tenderness" 34 : 329-331, 1969

      22 Thomas, J. M., "Food microbiology: an introduction" ASM Press 247-250, 2005

      23 Lesiak, M. T., "Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and leg muscle" 43 : 51-60, 1996

      24 Geesink, G. H., "Determinants of tenderisation in beef longissimus dorsi and triceps brachii muscles" 41 : 7-17, 1995

      25 Center for Disease Control and Prevention, "Database: Trends in Foodborne illness, 1996-2010"

      26 Research Center Export of Poultry Products, "Database: Current state of Poultry export(samgyetang, chicken)"

      27 CFNS Food and Nutritional Sciences : Meat Industry Service, "Database: Colour defects in meat- Part2:Greening, Pinking, Browning & Sports"

      28 Likar, K., "Cold chain maintaining in food trade" 17 : 108-113, 2006

      29 Usui, K., "Changes of ATP derivatives in quail meat during storage" 45 : 53-56, 1979

      30 Hattula, T., "Breakdown products of adenosine triphosphate in heated fishery products as an indicator of raw material freshness and of storage quality" 29 : 135-139, 1996

      31 Vaithiyanathan, S., "Biochemical and physicochemical changes in spent hen breast meat during postmortem aging" 87 : 180-187, 2008

      32 Pearson, D., "Assessment of meat freshness in quality control employing chemical techniques: A review" 19 : 357-363, 1968

      33 Satio, T., "A new method for estimating the freshness of fish" 24 : 749-750, 1959

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2019-02-28 학술지명변경 외국어명 : Korean Journal for Food Science of Animal Resources -> Food Science of Animal Resources KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-09-30 학술지명변경 외국어명 : 미등록 -> Korean Journal for Food Science of Animal Resources KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2005-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2004-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2002-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.65 0.33 0.58
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.53 0.52 0.745 0.11
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