Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Studies on Changes of Carcass Characteristics during Slaughtering Process and Physical Properties of Ostrich Muscles

타조 도축 공정에 따른 도체 특성 변화 및 부위에 따른 타조육의 물리적 특성에 관한 연구

  • Hong, G.P. (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, C.J. (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, S. (Department of Food and Biotechnology, Hanseo University) ;
  • Min, S.G. (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 홍근표 (건국대학교 축산식품생물공학) ;
  • 김천제 (건국대학교 축산식품생물공학) ;
  • 이성 (한서대학교 식품생물공학과) ;
  • 민상기 (건국대학교 축산식품생물공학)
  • Published : 2008.06.30
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Abstract

This study was carried out to investigate the changes in carcass characteristics during slaughter process and to evaluate the physical properties of ostrich muscles. After blooding, pH of carcass was declined rapidly and showed 5.89 of final pH, whilst temperature was slightly decreased during slaughter process. Carcass of ostrich yielded 49.3%. For the comparison between muscles, m. gastrocneminus and m. iliofemoralis externus showed a significantly high pH (P<0.05). The muscle of which pH tended to be high in water holding capacity (WHC), however, m. gastrocneminus showed a significantly low WHC (P<0.05) due to low moisture content. M. obturatorius medialis showed the significantly lower shear force, whilst m. gastrocneminus was higher than other muscles (P<0.05). Therefore the results indicated that the production of high quality carcass was to reduce the time during slaughter process, and that high WHC and tenderness of ostrich meat had a potential application as a substitutional species to other animals.

본 연구는 타조 도축 공정의 최적화 및 각 근육별 물리적 특성을 규명하고자 실시되었다. 도체의 pH는 방혈이 종료된 시점부터 급격한 저하를 나타내었고, 따라서 각 공정에 소요되는 시간 단축이 선행되어야 PSE육의 발생을 줄일 수 있을 것으로 판단되었다. 또한, 타조육은 부위에 따라 일부 차이는 있었지만 대체로 높은 pH 범위를 나타내었고, 이에 따라 보수력 또한 높게 나타났으며, 다리 근육에서 다소 높은 전단력을 보였지만, 이는 우육 등 다른 축종에 비해서 대단히 낮은 바, 이들 축종을 대체할 수 있는 우수한 축종으로 판단되며, 타조육에 대한 더 깊이 있는 연구가 요구되었다.

Keywords

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