• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2006.05a
• /
• pp.151-155
• /
• 2006

본 연구는 돼지 뒷다리 부위에서 선발된 대퇴두갈래근, 반막모양근, 대퇴네갈래근, 중간둔부근 4개 근육을 이용하여 비분쇄 햄을 제조한 후 품질 특성과 관능 특성을 조사하기 위하여 삼원교잡종 A등급 암퇘지 3두를 시중에서 구입하여 수행하였다. 근육별 비분쇄 햄들은 일반성분에서는 차이가 없었으나 제품색에서는 많은 차이를 보였다. 또한 기계적 조직감 측정치는 차이가 없었으나 근육에 따라 관능적 특성에서 차이를 보여 뒷다리의 소비 촉진을 위해서는 근육별 특성에 맞는 적절한 가공방법을 적용해야 할 것으로 보인다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2006.05a
• /
• pp.77-82
• /
• 2006

본 연구는 제주 재래돼지에게 감귤 부산물을 급여하고 몇 가지 특성 및 기호성을 파악하고자 하였다. 감귤 부산물을 급여한 돈육 등심과 급여하지 않은 돈육 등심 사이에 pH, VBN 및 일반 세균수의 차이는 없었다. 그러나 TBARS 값은 감귤을 급여한 돈육등심이 유의하게 낮았다(p<0.05). 감귤 부산물을 급여하지 않은 TB-0구와 급여한 TB-1의 표면색도는 $L^*$ 및 $b^*$값은 유의한 차이가 없었으나, $a^*$값은 TB-0구가 TB-1구보다 유의하게 높은 경향이었다. 보수력 및 팬 가열감량은 TB-0가 TB-1보다 유의하게 높았으며(p<0.05), 동결감량, 해동감량, 열탕가열감량은 시료들 사이에 유의한 차이가 없었다. 경도, 탄성, 응집성, 저작성 및 전단력은 감귤 부산물 급여의 영향이 없었지만 뭉침성은 TB-1이 유의하게 높았다(p<0.05). 맛, 향기, 다즙성 및 종합적인 기호도는 감귤 부산물 급여에 따른 영향이 없었으나, 연도는 감귤 부산물을 급여한 돈육 등심이 유의하게 높았다(p<0.05).

• Journal of Life Science
• /
• v.13 no.6
• /
• pp.829-835
• /
• 2003

Addition effect of mugwort powder on storage stability of boiled carcass grade(B and E) during storage at $4\pm1^{\circ}C$for 8 weeks were investigated. The pH value and volatile basic nitrogen(VBN) content of boiled pork with mugwort powder were not significant difference(p>0.05) depending on the carcass grade as compared to boiled pork without mugwort powder. The thiobarbituric acid reactive substances(TBARS) values of boiled pork with mugwort powder were significantly lower than those of boiled pork without mugwort powder up to 8 weeks of the chilling process. The boiled pork with mugwort powder showed to have lower numbers of bacteria and residual nitrite than those without mugwort powder depending on the carcass grade.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.5
• /
• pp.734-737
• /
• 2005

This study was conducted to determine the effect of effective microorganism (EM) treatment in feeding system of swine on carcass characteristics. EM pork, which reared with EM additives and EM activated liquids, and conventional pork (non-EM pork) were stored at $4^{\circ}C$. Chemical composition and storage stability of EM pork were compared with conventional pork. Cholesterol content at EM pork was 71 mg/100 g, which is lower than that of conventional pork (83 mg/100 g) when the meats were stored at $4^{\circ}C$ refrigerator. And EM pork (0.165 MDA mg/kg) showed higher antioxidant effect than control pork (0.184 MDA mg/kg). And also protein denaturalization at EM pork showed lower rate $(3.19\;mg\%)$ than that of conventional pork $(4.9\;mg\%)$ when the meats were stored at $4^{\circ}C$ refrigerator, showing that inhibitory effect of protein denaturalization was increased up to $35\%$ over the conventional pork. These results show that the EM pork had superior traits in terms of cholesterol level, lipid oxidation and protein denaturalization to the conventional pork.

• Proceedings of the Korean Society of Embryo Transfer Conference
• /
• 2002.11a
• /
• pp.81-81
• /
• 2002

$\beta$-Mercaptoethanol($\beta$-ME)은 일반적으로 황화합물(thiol compounds)의 일종으로, 배양액 중에서 이황화결합(disulfide bonds)을 분해하여 일정한 물질의 산화.환원반응에 관여하며, 특히 cysteine이 cystine으로 산화되는 것을 차단함으로서 cysteine의 이용능력을 증대시키고, GSH의 합성을 촉진 및 증대시키는 것으로 알려져 있고, 각종 활성산소로부터 세포를 보호하는 역할을 수행하는 것으로 보고되었다. 특히, 돼지수정란의 체외배양체계에 유의적인 영향을 미치는 것으로 보고되었다(Abebydeera 등, Theriogenol., 50:747-756, 1998). 따라서 본 실험에서는 돼지난포란의 체외성숙시 $\beta$-ME의 첨가배양이 체외수정과 배발달에 미치는 영향에 관하여 조사하였다. 돼지난포란을 10% PFF, 0.1mg/ml cysteine, 10IU/m1 PMSG, 10IU/m1 hCG 및 10ng/m1 EGF가 첨가된 NCSU23 배양액에 $\beta$-ME를 각각 0, 25, 50 및 100uM을 처리하여 22시간 동안 배양을 실시하고, 성선자극호르몬이 배제된 배양액에서 추가로 22시간을 배양하여 체외성숙을 유도하였다. 체외성숙이 유기된 난자는 난구세포를 제거하고, 2.5mM caffeine과 0.1% BSA가 첨가된 mTBM배양액에 정자를 1.25 $\times$ $10^{5}$cells/ml의 농도로 5-6시간 동안 공동배양을 실시하여 체외수정을 유도하였다. 체외수정후 일부의 수정란은 12시간에 난자 급속 염색방법으로 염색하여 다정자침입률 및 자.웅전핵형성률 등을 확인하였다. 그리고 나머지1-세포기의 수정란은 0.4mg/ml BSA가 함유된 NCSU23 배양액에 30 embryos/50ul 소적으로하여 38.8$^{\circ}C$, 5% $CO_2$의 탄산가스 배양기에서 각각 7일간 배양을 실시하였다. 조사된 결과는 SAS/STAT를 이용하여 통계분석을 실시하였다. 체외수정 12시간 후에 난자 급속 염색법으로 염색을 실시한 결과, 모든 처리구에서 핵성숙률(76.4~95.2%), 정자침투율(51.1~66.9%), 웅성전핵형성률(95.2~100%), 다정자침입률(18.2~25.6%) 및 평균침입정자수(1.2~l.4개)에서 유의적인 차이가 인정되지 않았다. 체외배양 48시간 난할률을 조사한 결과, 처리구별 차이(53.9~67.9%)는 인정되지 않았으나, 배양 7일째 배반포형성률은 각각 14.5, 25.4, 17.3 및 12.4%로서 25uM의 $\beta$-ME처리구가 유의적(P<0.05)으로 높은 배발달률을 나타내었고, 총세포수에 있어서는 대조구와 처리구간 유의적인 차이가 인정되지 않았다. 따라서 돼지 난포란을 성숙배양할 때, 25uM $\beta$-ME를 첨가배양하는 것이 양질의 돼지체외수정란을 생산하는 하나의 방법으로 조사되었다.다.

• Journal of Veterinary Clinics
• /
• v.29 no.3
• /
• pp.259-262
• /
• 2012

A seven-year-old Yorkshire terrier 2.1 kg was admitted with a 2 months history of sever bilateral forelimb lameness and joint instability. Examination and radiographs revealed caudal luxation of bilateral antebrachiocarpal joint. Luxation of bilateral antebrachiocarpal (ABC) joint in a toy breed dog was treated with pancarpal arthrodesis. Modified external skeletal fixator (ESF) (type IIb) with polymethylmethacrylate (PMMA) was utilized in this case. Porcine cancellous bone graft (PCBG) was inserted to fill the joint space in carpus. The clinical and radiographic assessments of joint after the surgical procedure proved that PCBG can be used a promising alternative to Autogenous cancellous bone graft (ACBG).

• Food Science of Animal Resources
• /
• v.25 no.3
• /
• pp.271-276
• /
• 2005

A totally 178 housewives in Gyeongnam were surveyed on consumer's purchase behavior and perception of branded pork. The degree of consumers' perception and reliance on the branded pork was still low. Consumers' consideration quality factors when buying pent is higher in order of safety/hygiene>taste/tenderness>meat color, In taste, consumer preferred Korean native pig meat when compared to the common meat. But the consumers have a notion that the price of Korean native pig meat was too expensive. The consumer preferred consumer group to government agency as a official approval organ for pork quality assurance. The consumers had different behavior in information channel, purchase frequency and place depending on age, income. In the development of branded pork, further studied are required on consumers' purchase behavior, perception, preference choice and decision-making process of branded pork.

• Food Science of Animal Resources
• /
• v.26 no.1
• /
• pp.78-84
• /
• 2006

Effect of fish oil and mugwort pelleted on meat quality in 40 pigs was investigated. The pigs were randomly assigned to one of the four dietary treatments : 1) Control (commercial feed 2) T1 (commercial feed supplemented with 1% fish oil and 1% mugwort pelleted 3) T2 (commercial feed supplemented with 1% fish oil and 3% mugwort pelleted) 4) T3 (commercial feed supplemented with 1% fish oil and 5% mugwort pelleted). The weight gain was not significantly difference between control and treatment groups(p<0.05). In proximate composition, crude fat of pork from treatment groups were decreased by addition level increased than that of control (p<0.05) but moisture crude protein and crude ash was no significantly difference. The total cholesterol, HDL-C and triglyceride of treatment groups was higher than that of control. LDL-C of control was higher than that of treatment groups. The pH, WHC (water holding capacity) and shear force of treatment groups were higher than control group. Especially pH, WHC and shear force was higher in T3 than other treatment groups (p<0.05). The meat color of treatment groups showed whiter than that of control group owing to higher $L^*$ value. The hardness and flavor of sensory evaluation were improved by treatments, especially in T2 and T3 (p<0.05).

• Food Science of Animal Resources
• /
• v.25 no.1
• /
• pp.7-12
• /
• 2005

The amino acid contents, physical and sensory properties for the loins of crossbred pigs (JJ90: live weight of 90∼100 kg; and JJ110: live weight of 110∼120 kg) and crossbred Jeju black pig (JB90: live weight of 90∼100 kg) were evaluated to investigate their quality. The total contents of structural amino acid, which were 18.15∼20.22% for all the samples without showing significant differences, included significant amount of glutamic acid, aspartic acid, lysine and leucine. The free amino acid content was 0.486% for JB90, which was greater than JJ90 and JJ110. Also, significant amount of taurine, serine, glycine, alanine, valine, and leucine could be observed in the free amino acid content of the samples. The redness (a/sup */) and yellowness (b/sup */) of JB90 were significantly higher titan those of JJ90 and JJ110. The water holding capacity, hardness, chewiness, juiciness and palatability of JJ110 and JB90 were higher than those of JJ90, but their difference was not significant.

• Food Science of Animal Resources
• /
• v.25 no.1
• /
• pp.1-6
• /
• 2005

To evaluate the microbiological quality of pork carcasses at different slaughtering process in large and small scale slaughtering houses, swabbing method was used to analyze microorganisms on the surface of pork belly in each process of before evisceration, after evisceration, before final wash, after final wash and in chilling. In autumn time, large scale slaughterhouse showed lower incidence of aerobic microorganisms (10²∼10³ CFU/㎠) than those of small scale slaughterhouse (10⁴∼10/sup 5/ CFU/㎠) during all processing lines. Samples from cold room of large scale slaughterhouse showed lower incidence of aerobic cells (10² CFU/㎠) than small scale slaughterhouse (10⁴ CFU/㎠). In winter and spring time, large scale slaughterhouse showed lower incidence of aerobic microorganisms than those of small scale slaughterhouse during the slaughtering process of before evisceration, after evisceration and before final wash, except spring samples from before final wash and chilling at cold room storage in spring time. After final wash, different sampling place of carcass such as belly, ham, jowl showed the different washing effect depending on the small and large scale slaughterhouse. After final wash, ham and belly had lower aerobic cell counts, but jowl had higher aerobic cell counts than each site before final wash.