• Title/Summary/Keyword: 계육 품질

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Effect of the Use of Antibiotics on Meat Quality Grade of Broiler Carcass (항생제 사용 유무가 계육의 품질 등급에 미치는 영향)

  • Jung, S.;Lee, J.C.;Choe, J.H.;Jo, C.
    • 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.

  • https://doi.org/10.5536/KJPS.2009.36.3.223 인용 PDF KSCI

Effect of Electron Beam Irradiation on the Microbial Growth and Qualities of Chicken Breast (전자선 조사가 진공 포장된 계육 가슴살의 미생물학적 변화 및 품질에 미치는 영향)

  • Ko, Jong-Kwan;Ma, Yu-Hyun;Song, Kyung-Bin
    • 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.

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해외정보(1)-덴마크의 가금육 품질인증 표시 제도

  • Korea Chicken Council
    • Monthly Korean Chicken
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    • s.140
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    • pp.109-111
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    • 2007

  • 덴마크는 유럽에서도 농식품의 품질과 관련하여 엄격한 법규와 제도의 틀을 유지하고 있는 국가 중 하나이다. 덴마크에서 소비되는 주요 식품인 육류, 가금육, 우유, 곡물 부문 중 가금육의 일차 생산 단계에 적용되는 품질인증 표시 제도에 대해 살펴본다.

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Quality and Storage Characteristics of Mechanically Deboned Chicken Meat Added Chicken Sausage (기계발골 계육이 첨가된 계육 소시지의 품질 및 저장특성)

  • Lee, Jae-Joon;Choi, Jung-Soek;Jung, Dong-Soon;Park, Sung-Hyun;Choi, Yang-Il
    • Food Science of Animal Resources
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    • v.31 no.3
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    • pp.460-468
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    • 2011

  • We evaluated the effect of adding mechanically deboned chicken meat (MDCM) (0, 10, 20, 30 or 50%) on quality characteristics of chicken sausage. Adding MDCM decreased the protein content of chicken sausage, but ash content increased significantly. Adding MDCM had no effect on pH and water holding capacity of sausage. Adding MDCM increased cooking loss, but did not affect the shear force value of the sausage. Adding MDCM decreased the L- (lightness) and b- (yellowness) values but increased the a- (redness) value of sausage. Adding MDCM decreased the hardness and cohesiveness values, but did not affect the springiness value of chicken sausage. Adding MDCM decreased the juiciness and hardness but increased the flavor and chewiness scores of chicken sausage. Regardless of the MDCM addition level, all chicken sausage contained low residual nitrite ion (<4 ppm). During the 10 d of storage at $4^{\circ}C$, adding MDCM did not affect total microbial count or TBA values of chicken sausage, but the VBN value of the sausage increased slightly. However, all storage characteristic values in the sausage were within the safety range. Adding MDCM (0, 10 or 20%) to chicken sausage resulted in a finely structured protein matrix under scanning electron microscopy (SEM), which indicated a good meat emulsion, but adding MDCM at more than 20% resulted in a very coarse protein matrix structure.

  • https://doi.org/10.5851/kosfa.2011.31.3.460 인용 PDF KSCI