• Monthly Korean Chicken
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• v.4 no.2 s.32
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• pp.2-8
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• 1998

가축수송차량등에 대한 소독실시요령 고시 - 농림부, 원산지표시제도 개선 - 미 곡물수입 농무성보증으로 10억불 수입가능 - 신용보증기금의 ${\ulcorner}$부동산 담보부 보증${\lrcorner}$허용 건의 - 미산 옥수수 등 곡물수급 불안 우려 - 우크라이나, 닭고기 수입 증가 추세 - 비위생적인 닭고기 생산 단속 시급 - 일본, 닭고기수입 10년전에 비해 $70{\%}$증가 - 닭고기가격 안정위해 긴급수매냉동비축 실시 - 고환율시대에도 냉동수입 닭고기 경쟁력 있어 - 동검, 중국산 가금육에서 가금인플루엔자 검출 - 수급조절방안으로 초생추 랜더링 실시

• Monthly Korean Chicken
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• v.2 no.5 s.11
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• pp.2-8
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• 1996

도계공정 개선위해 연구용역 추진 - 백색육 닭고기 3저1고 퀴즈잔치- 4월 계육사육 생산책임자 정례회의 - 가금학회, 96춘계심포지움 성황리 종료 - 계육가공 및 소비홍보세미나 - 멕시코, 가금인플루엔자로부터 해방 - 유해 잔류물질 검사 강화 - 축산기술연, 닭급사증후군 억제방안 모색 - 일본, ‘96닭고기수요 증가예측 - 일본, 수입육 원산국표시 의무화 - `96계열화사업 지원 닭 2개소 - 냉동닭고기 수입 인기 시들 - 터어키, 가금산업 급성장 - 가공 ${\cdot}$ 위생업무 농림수산부로 일원화 될 듯 - 축산업 전업화 경향 뚜렷 - 중국 닭고기 일본수출 급증 - 배합사료가격 평균 $11.6{\%}$ 인상 - 비위생 야간도계 근절 필요 - 육계가격 컴퓨터 예측프로그램 개발

• Korean Journal of Poultry Science
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• v.38 no.2
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• pp.113-119
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• 2011

This study was conducted to compare the quality of Chuncheon Dakgalbi made with meat from three chicken breeds. Ross male broilers, Hy-Line Brown male chicks and White Mini male broilers were raised for 18 d, 49 d and 35 d, respectively, and slaughtered. The thigh meat from carcasses on each breed were used for this experimented. The fat content was higher in White Mini broiler meat than Ross broiler and HY-LINE BROWn chick meat (P<0.05). No differences were observed in aroma patterns of raw meat and Chuncheon Dakgalbi between all breeds. The Chuncheon Dakgalbi made with White mini broiler meat had higher color stability and lipid oxidation stability and showed higher sensory scores such as visual color and overall acceptability. Therefore, the Chuncheon Dakgalbi made with White Mini broiler meat showed the best quality among the three chicken breeds.

• Korean Journal of Poultry Science
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• v.41 no.4
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• pp.271-277
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• 2014

The objective of this study was to determine the effect of the meat from spent laying hen on the shelf-life and physicochemical properties of emulsified sausage. Four types of sausage were made: 0% (Control), 10% (T1), 20% (T2) and 30% (T3) of spent hen meat added. Each sausage type was tested in triplicate. The addition of spent hen meat resulted in decreased crude fat and cooking loss, and increased WHC (water holding capacity), CIE $a^*$ and hardness. Values for crude fat and cooking loss were significantly decreased by the addition of spent laying hen meat relative to the control (P<0.05). Especially, T3 was significantly (P<0.05) decreased compare to other treatment groups. Spent laying hen meat addition had no significantly effects on moisture, crude protein, crude ash, pH, WHC, TBARS (thiobarbituric acid reactive substance) values, shear force, total plate counts (TPC), CIE $L^*$ and $b^*$ values. In conclusion, this study demonstrates that the addition of spent laying hen meat to emulsified sausages tended to improve sausage quality.

• Korean Journal of Poultry Science
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• v.32 no.3
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• pp.179-186
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• 2005

This study was conducted to establish a comprehensive guideline for grading system of poultry meat cuts. Slaughter and further processed houses were divided into large(>70,000 heads/day), middle($50,000\~25,000$ heads/day), and small scale(<25,000 heads/day), and the production managers were asked by the Questionnaire. Most poultry meat cuts produced by larger- and middle-slaughter house were consumed by dealers, franchisee and department store in increasing order, whereas further processed poultry meat cuts(small scale) provided meals for the students in the high amount. The packaging step was best f3r the determination of grading in the large slaughter house. This survey indicated that two or more grades were proper to determine the grading in the middle slaughter house, however only two grades were proper for the others. Freshness, bruise, wound, trimming and the inclusion of foreign materials affected to the grading. Poultry meat cuts were accepted for the grading in large-slaughter house, but whole poultry carcass was accepted for the grading in the others. Most managers agreed with that the grading system was only applied for the amounts requested. They also suggested that the grading system of poultry meat cuts were necessary in near future, even though it was not urgent to apply.

• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.239-253
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• 2021

This study investigates the metabolomic changes in breast and thigh meat from Cobb and Ross 308 chickens regarding the rearing environment. One-day-old Cobb and Ross broilers were raised for 35 days in conventional and animal welfare farms with, amongst others, different floor sizes, stock densities, and ammonia concentrations. One-dimensional ¹H nuclear magnetic resonance, orthogonal partial least squares-discriminant analysis (OPLS-DA), and pathway analyses were performed to analyze the metabolomic properties of broiler meat. For breast meat, only those from the Ross strain could be separated according to the environment in the OPLS-DA plot. Ross breast meat from animal welfare farms showed significantly higher acetate, anserine, creatine, and inosine monophosphate content than those from conventional farms (P<0.05). In contrast, for thigh meat, the Cobb strain was differentiated using OPLS-DA. The contents of five metabolites, such as glucose and lactate, were higher in thigh meat from animal welfare farms; however, nine metabolites, including seven free amino acids, were lower compared to those from conventional farms (P<0.05). Pathway analysis was performed to interpret the biological changes in chicken meat based on environmental factors. The results indicated that the animal welfare environment led to significant changes in four metabolic pathways in Ross breast meat and in 20 metabolic pathways in Cobb thigh meat (P<0.05). In conclusion, the animal welfare environment could influence the metabolomic properties of Ross breast meat and Cobb thigh meat, which may affect the sensory quality of meat.

• Monthly Korean Chicken
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• v.4 no.4 s.34
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• pp.2-8
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• 1998

닭고기, 값싸고 영양이 풍부한 건강식품 - 미 농무부 HACCP 육류검사제도 시행 - 일본, 닭고기 자급율 $68{\%}$ - 96년 세계 가금육생산량, 쇠고기 초과 - 미농무부, 신개념 살모넬라 살균제 개발 - 단백질 많은 육류 두뇌활동 촉진

• Proceedings of the Korea Society of Poultry Science Conference
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• 2002.11a
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• pp.87-89
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• 2002

This study was designed to investigate the antioxidant effects of dietary xanthophylls supplementation in broiler breast and thigh meat homogenates during incubation at 37$^{\circ}C$ for 0, 2, 4, 8, 16 hours respectively. Experimental treatments were divided into control, lutein, canthaxanthin, astaxanthin and capxanthin fed meats. The supplementation levels of to chicks were adjusted to 30 ppm in feeds. The 30 ${\mu}$M FeCl$_3$ and 100 ${\mu}$M ascorbic acid were added to meat homogenates in order to catalyze lipid oxidation. In breast meat homogenates, the TBARS(O.D) of all treatments at 2 hour was significantly(p〈0.05) increase. In thigh meat homogenates, the highest TBARS(O.D) value of all treatments appeared at 16 hour incubation and TBARS(O.D) value of all treatments was significantly(p〈0.05) lower than that control during incubation time. The TBARS(O.D) of lutein treatment in breast meat homogenate at 8 hour and 16 hour were significantly(p〈0.05) lower than those of treatments. Also, astaxanthin treated in thigh meat homogenate of the 2 hour and 4 hour and lutein treatment in thigh meat homogenate at 8 hour and 16 hour were significantly(p〈0.05) lower than other treatments. In conclusion, dietary xanthophyll treatments in breast and thigh meat homogenates showed more antioxidant effect to lipid oxidation than control. Especially, lipid oxidation inhibited significantly in lutein fed breast meat, and lutein and astaxanthin fed thigh meat homogenates.

• KOREAN POULTRY JOURNAL
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• v.45 no.6
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• pp.142-145
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• 2013

장 통합성은 가금 성장과 육 생산의 유전적 잠재력 발현을 충분히 하기 위한 사료 영양소들의 최고 이용에 필요한 장 건강 유지로 정의 될 수 있다. 장 건강은 장 통합성과 사료 첨가제들의 선정에 미치는 단백질의 양과 질이나 산패지방의 사용과 같은 영양적 결정과 사료 원료들의 영양범위를 아는 것이 중요하다. 전통적으로 사료 중 항생물질 사용은 장 건강 유지를 위한 최선의 선택이었다. 그러나 가금생산에 전세계적 항생물질 과사용(過使用)으로 항생제 내성 세균이 출현하는 원인이 되었다. 사료 중 항생제 사용으로 발생하는 내성 미생물에 관한 우려는 장내 병원균에 대한 예방제제 및 성장 촉진제 양쪽으로 작용하는 대체 제품을 찾는 연구를 발생시켰다. 씨트렉스는 성장 촉진제로서 그리고 가금 위장관내 내 병원성 세균의 증식억제제를 대표한다.

• Korean Journal of Poultry Science
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• v.16 no.1
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• pp.53-60
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• 1989

Several hundred different species of microorganisms have been reported in poultry meat. Many of them are present as a result of contamination from feathers, feet, and intestinal contents of the bird. Equipment and personnel on the processing lines contribute to spreading microorganisms. Walker and Ayres(1956) reported that eviscerated poultry carcasses had 11,000 to 93,000 organisms per sq. cm. Elliott and Michener(1961) reported that off-odors appeared from poultry carcasses when the log number of microorganisms reached 6.5 to 8.0 per st. cm. Slime formation occurred when the number of microorganisms reached a log number of 7.5 to 9.0/$\textrm{cm}^2$. However, Schmidhofer(1969) indicated that bacterial counts gave no conclusive information as to the possible shelf life of poultry meat. (omitted)