• Monthly Korean Chicken
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• v.6 no.11 s.65
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• pp.2-7
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• 2000

닭고기 수출대책협의회 운영규정(안) 확정 - HACCP 워크? 개최 - 살처분 가축보상금 지급요령 개정 - 닭뉴캣슬병 살처분 보상요구 확대 - 미국, 2000년 상반기 육계수출 호조 - 태국, 닭고기 업계 반미감정 고조 - 미 아틀란타 양계 박람회 및 계육산업 시찰단 모집 - 일본, 닭고기 산업 세미나 개최 - 계정육업체, 산란노계 구매 사실상 포기 - 2000년, 일본의 육계생체평균 생산비는 182엔

• Monthly Korean Chicken
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• v.4 no.9 s.39
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• pp.2-6
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• 1998

닭고기 위생관리를 위한 HACCP의 의무화 - 농림부, 수해축산농가 재해복구비용 지원 - 육계의 수익을 감소시키는 10가지 - 미국, 육계생산비 8백80원대 - 일본, 고품질의 계육생산과 수입증가 - EU, 수출관련 위생실태 조사단 조사 끝내 - 독일, 육계업 빠르게 성장 - 축협 닭고기 처리 가공장 과잉중복설비 우려

• Monthly Korean Chicken
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• v.3 no.10 s.28
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• pp.2-8
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• 1997

일본 진출위해 안전성 확보, 출하체중 확대시급 - 수입닭고기에서 식중독유발균 검출 - 하반기 물량감소로 가격 유지 전망 - 미국, 육계산업 대규모산업으로 발전 - 농업경쟁력 강화를 추구하는 미국의 농업정책 - 닭고기시장 회복되는 EU - 중국, 냉장 닭고기 대일 수출 증가 - 덴마크, 계육산업 안정적인 성장 계속 - O-157 대장균 검출 철저한 대책 촉구 - 복수증으로 경제적 손실 증가 추세

• Applied Biological Chemistry
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• v.48 no.2
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• pp.120-127
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• 2005

Electron beam irradiation was applied to examine the microbial growth and qualities of vacuum-packaged chicken breasts. Chicken breast samples were irradiated at dose of 2, 4, 8, 12, and 16 kGy, respectively. After irradiation, chicken breast samples were individually vacuum-packaged and stored at $4^{\circ}C$. Microbiological change of irradiated vacuum-packaged chicken breasts showed that populations of total bacteria, yeast and mold, total coliform, and salmonella spp. in chicken breasts were significantly reduced with increasing irradiation dose. The pH values of vacuum-packaged chicken breasts were not significantly changed among treatments. Lipid oxidation measurements showed that TBARS values of vacuum-packaged chicken breasts increased with increase of irradiation dose, and gradually increased during storage. Color measurements showed that irradiation reduced Hunter a value of vacuum-packaged chicken breasts with increasing irradiation dose. However, Hunter L and b values of vacuum-packaged chicken breasts were not significantly altered among treatments. Sensory quality results of vacuum-packaged chicken breasts showed that there were no significant changes among the samples irradiated. These results indicate that irradiation can be used to improve the microbial safety and qualities of poultry products.

• Korean Journal of Poultry Science
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• v.37 no.3
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• pp.265-273
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• 2010

The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, T1 and T2) containing various levels (0, 1 and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color ($L^*,a^*,b^*$), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scores during cold storage for 16 days. T1 and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of T1 and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of T1 and T2 (p<0.05). Acceptability value of control was significantly higher than those of T1 and T2 in day 4, 8 and 12 (p<0.05).

• Korean Journal of Poultry Science
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• v.36 no.3
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• pp.223-229
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• 2009

The objective of this study was to investigate the effect of the supplementation of antibiotics on meat quality grade of broiler carcasses under the Korean meat grading system. A total of 34,000 broiler carcasses, which were randomly selected 100 broilers from each farm in 340 broiler farms (305 farms with antibiotics; 35 farms without antibiotics), were used in this study. Average daily weight gain of broilers was not significantly affected by the use of antibiotics. The ratio of quality grade A was higher in the broiler carcasses from the farms with antibiotics supplementation (78.87%) than those without antibiotics (73.46%, P<0.05). The numbers of carcass defects, which are down-grade factors of meat grading system, were much higher in the broiler carcasses produced from the farms without antibiotics supplementation when compared with those with antibiotics. In particular, the incidence of the carcass defect on conformation was approximately 1.8 times higher in the carcasses from the farms without antibiotics supplementation than those with antibiotics, which showed the highest negative correlation with quality grade A. Therefore, the improvement of farm management system, the use of antibiotics alternatives from natural products, and a proper incentive should be considered in various ways to encourage farmers to reduce antibiotics usage in their farm and earn consumers' trust for antibiotics-free products.

• Microbiology and Biotechnology Letters
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• v.33 no.4
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• pp.302-307
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• 2005

The inactivation efficiency of Campylobacter jejuni were assessed in vitro and in vivo using confocal laser microscopy and flow cytometry. C. jejuni cells were inactivated with $1\%$ (w/v) trisodium phosphate (TSP) and the live cells and inactivated cells were distinguished by staining with LIVE/DEAD BacLight Bacteria Viability fluorescent probe. After treatment of TSP for 5 min, most of C. jejuni cells turned to coccoid form from original spiral shape. C. jejuni cells lost total cell viability in the absence of organic nutrients but did not lost total cell viability in the presence of organic nutrients. In vivo test, C. jejuni cells turned to viable but non-culturable (VBNC) form after TSP treatment and remained alive on chicken skin. C. jejuni cells attached on chicken meat would transform to coccoid form by sanitizer treatment, but could possibly be alive by the benefits of organic nutrients present in chicken meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.761-767
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• 2006

To determine freshness and quality change of chicken products during storage, we manufactured freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, electronic nose analysis, and sensory evaluation. All chicken products (drum, wing, thigh) had a change in color of freshness indicator after storage of 3 days at $4^{\circ}C$, indicating poor quality at the time. VBN, TBARS values, and total bacterial counts reached the decay point at the time of color change of freshness indicator attached to the surface of chicken samples. The sensory evaluation also indicated sample was not acceptable by off-odor at day 4 of storage. According to electronic nose analysis to examine off-odor, there were significant differences in terms of principal component analysis values among chicken samples of day 0, day 3, and day 5 of storage. These results suggest that freshness indicator should be useful in determining expiration date of chicken products during marketing by indicating the microbial safety as well as physicochemical and sensory change.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.356-363
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• 2009

This study was carried out to investigate the effect of hot boning and curing condition on the quality characteristics of ground chicken breast. Treatments were cured by four conditions follows; control (general curing method), T1 (after hot-boning and then immediately cured), T2 (after hot-boning and immediately cured, then frozen), and T3 (after hot-boning, immediately frozen, refrigerated and then cured). The pH of chicken breast in the state of pre-rigor was 6.22. The pH of cold storage or freezing chicken breast meat respectively were 5.70 or 5.61. The pH of T1 and T2 treatments were significantly higher than those of control and T3 treatment (p<0.05). After stored for 1 wk, the pH value of T1 treatment had a higher value than those of other treatments. T1 treatment had the highest water holding capacity and the lowest cooking loss among all treatments, regardless of the cooking methods. The reduction in diameter for T1 and T2 treatments was lower than those of control and T3 treatment (p<0.05). T1 treatment had the lowest fat loss and moisture loss among all treatments, and the emulsifying capacity of T1 treatment was the highest. The protein solubility of T1 treatment was significantly lower than that of T3 treatment.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.88-92
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• 1986

Determination of bacterial adenosine triphosphate (ATP) based on luciferin-luciferase bioluminescene reaction was applied to the measurement of bacteria on the surface of chicken as an alternative rapid method. The light yield was proportional to the concentration of ATP giving a straight line within a range of $10^{-10}\;to\;10^{-6}M$. The bacteria isolated from the surface of chicken were identified as Escherichia coli, Hafnia alvei, Pseudomonas putida and Aeromonas hydrophila. When the ATP contents of each bacteria were determined by bioluminescence reaction and compared, there was no significant difference (r = 0.95). The Patterns of growth curves for E. coli look very similar, when the bacterial growth was monitored by ATP content and viable cell count. When bacterial ATP of each samples collected every 2 days during storage for 14 days at $4^{\circ}C$was determined and compared with viable cell count, it gave a good correlation (r = 0.95, n = 32).