한국재래오골계의 유전 및 경제형질 관한 연구 V. 가공적성 시험

Studies on the Hereditary Characters and Some Economical Traits of Korean Native Ogol Fowl V. Experiments of Processing Suitability

재래오골계의 일반성분, 육색과 절단력에 대하여 조사한 결과는 아래와 같다. 근육의 성분중 수분과 조단백질은 흉부에서 높았으며 조지방과 조섬유는 퇴경부에서 높은 함량을 나타냈다. 그러나 주령에 따른 성분의 차이는 인정되지 않았다. L. a. b값은 Hunter color solid에 비교하여 볼때 회색으로 판명되었으며 절단력은 퇴경부가 흉부보다 크고 수컷이 암컷보다 큰 값을 나타내었다. 또한 절단력은 주령이 증가할수록 증가되었다.

Meat color, general composition and Putting force of Korean native Ogol fowls were investigated. These results were as follows. The contents of moisture and crude protein were higher in breast than in thigh. However, the contents of crude fat and fiber were higher in thigh than in breast. There were no significant differences in these contents with weeks of age. L, a, b value of Korean native Ogol fowls were showed grey by Hunter Color Solid. Cutting force of thigh was greater than that of breast. Also, cutting force of male was greater than that of female. Those cutting forces were increased as weeks of age increased.