• 한국축산식품학회지
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• 제21권3호
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• pp.192-199
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• 2001

The objective of this study was to investigate the effects of hot- and cold-boning on sarcomere length, drip loss and protein solubility of post-rigor porcine longissimus muscle. A total of ten pigs(borrow, 100$\pm$5 kg) were randomly selected at a commercial plant and the carcasses were split in half after slaughter. The longissimus muscle of the left side was dissected and chilled at 0$^{\circ}C$ after trimming of subcutaneous fat whereas the right side carcasses were served for cold-boning after chilling for 24 hrs. The temperature, pH and sarcomere length of porcine longissimus muscle were measured at postmortem 1, 3, 6, 12 and 24 hours. Drip loss, cooking loss, Minolta L*a*b*, shear force and protein solubility were measured at postmortem 24 hrs. The pH of cold-boning samples was rapidly decreased whereas temperature and sarcomere length of hot-boning samples were rapidly decreased during 24 hrs of chilling. Hot-boning muscles showed significantly (P<0.05) higher pHu and shorter sarcomere compared with cold boning muscles because of cold shortening. However, there were no significant differences in drip loss, cooking loss and shear force value between hot- and cold boned samples. The samples of hot-boning showed lower Minolta L* value and higher sarcoplasmic protein solubility compared with cold boned samples. These results suggest that the pale color changing of porcine longissimus muscle could be inhibited by hot-boning due to rapid chilling of the muscle although sarcomere length could be shortened because of cold shortening. Also these results show that hot-boning of porcine carcass could have a high protein solubility without negative effects of drip loss or tenderness of porcine longissimus muscle.

• Journal of Animal Science and Technology
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• 제49권3호
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• pp.387-394
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• 2007

돼지 뒷다리 부위의 발골시간이 프레스햄의 품질에 미치는 영향을 알아보고자, 본 실험을 실시하였다. 그 결과, 원료육의 pH는 두 근육 모두 온도체 발골육이 유의적으로(p<0.05) 높았으며, 온도체 발골육 중 SM이 BF 보다 유의적으로(p<0.05) 높은 pH값을 보였다. 표면 육색의 경우 온도체 발골육의 명도(L*) 값이 냉도체 발골육보다 유의적으로(p<0.05) 낮게 나타났으며, 온도체 발골육 중 SM이 BF 보다 유의적으로(p<0.05) 낮은 명도 값을 나타내었다. 또한 온도체 발골육의 근절길이는 냉도체 발골육보다 긴 것으로 나타났다(p<0.05). 제품의 색 및 pH는 유의적인 차이를 보이지 않았지만, 온도체 발골육으로 제조한 프레스햄의 경도에서 냉도체보다 유의적으로(p<0.05) 낮게 나타났다. 또한 전체적인 기호도에서 발골시간에 따른 차이보다는 온도체 발골 및 냉도체 발골육의 SM근육을 이용하여 제조된 프레스햄이 BF 근육보다 높은 기호도를 나타내었다.

• 한국축산식품학회지
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• 제26권1호
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• pp.43-48
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• 2006

도압 후 오리 가슴육의 발골시간과 취급방법이 육질에 미치는 영향을 알아본 결과, 처리구 간의 pH는 유의적인 차이가 없었으나 냉동해동 처리구가 냉도체 발골구에 비해 높은 명도($L^*$)와 황색도($b^*$)를 나타내었을 뿐만 아니라 짧은 근절길이와 높은 가열감량을 보였고, 그 결과 높은 전단가를 나타내었다. 이 같은 결과는 냉동해동 처리구의 근원섬유 단백질 용해성이 낮은 것과 관련이 있었으며, 낮은 용해성은 nebulin과 같은 고분자 단백질이 사후초기에 냉동에 의해 분해되지 않은 결과로 사료된다. 따라서 오리고기는 도압 후곧바로 발골하여 냉동 또는 냉장 유통하는 것보다 냉도체 발골하여 냉장 유통하는 것이 육질향상을 위해 바람직할 것으로 사료된다.

• 한국축산식품학회지
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• 제31권4호
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• pp.497-505
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• 2011

The objective of this study was to examine the effect of hot-boning and soy sauce as a curing agent on the processing properties of beef jerky. Beef jerky was prepared under the following four treatment conditions; Beef jerky with cold-boned beef and salt solution, beef jerky with cold-boned beef and soy sauce solution, beef jerky with hot-boned beef and salt solution, and beef jerky with hot-boned beef and soy sauce solution. Cured meat and jerky containing hot-boned beef had a significantly higher pH, water holding capacity (WHC), moisture content, Myofibrillar fragmentation index (MFI), processing yields, tenderness, and sensorial scores than samples containing cold-boned beef (p<0.05). Regardless of the raw materials, the jerky containing soy sauce had a significantly lower pH, WHC, moisture content, salt content, TBA, CIE $L^*$ and $b^*-$ values, and significantly higher MFI, mechanical tenderness, and sensorial scores (p<0.05). Based on these findings, we concluded that the use of hot-boned meat and soy sauce was the most effective boning method and curing agent during beef jerky processing.

• 한국축산식품학회지
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• 제29권3호
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• pp.356-363
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• 2009

본 연구는 계육을 도계직후 사후강직 전에 즉시 온도체 발골 후 가슴살을 분리하여 서로 다른 조건에서 염지 및 저장 후 품질특성을 조사함으로써 온도체 발골 계육의 가공 조건에 따른 육질 및 가공특성을 조사하였다. 이상의 결과를 통해서 보면 사후 강직 전 온도체 발골 후 즉시 염지하거나(T1), 즉시 염지 후 냉동한 계육의 가슴살(T2)이 냉장 및 냉동 후 염지한 계육의 가슴살(control, T3)보다 pH, 보수력, 가열감량, 직경감소율 등에서 우수한 육질 특성을 보였으며, batter 제조시 유화력과 단백질 용해성 등의 가공적성에서도 우수한 결과를 나타내어, 온도체 가공된 계육을 활용하여 제품을 제조한다면, 더 우수한 계육제품의 제조가 가능할 것으로 사료된다.

• 축산식품과학과 산업
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• 제5권2호
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• pp.58-69
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• 2016

건강지향의 식육, 육제품에 대한 사회적 요구에 부응하기 위해 기능성 첨가물 대체 연구로부터 원재료인 신선육과 가공공정 중 식육 단백질의 변성을 제어하고 최적화하기 위한 연구과제로써 온도체 가공/급속동결송풍냉각/저온 세절혼합 조합 기술(처리구)에 대한 유효성이 평가되었다. 그 결과 새로 제안된 조합 공정기술은 기존의 냉도체/수침냉각/세절혼합 조합(대조구)과 비교했을 때 단백질 변성 제어를 통한 기능성 단백질 추출성의 향상으로 인해 신선육의 품질향상뿐만 아니라 가열 처리 후 단백질 겔의 수율과 조직감 모두 증진되었으며, 특히 나트륨을 저감화한 조건($2%{\rightarrow}1%$)에서도 기존의 대조구와 유사한 특성을 보여 나트륨 저감화를 위한 기술로 제안될 수 있었다.

• 한국재료학회:학술대회논문집
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• 한국재료학회 2003년도 춘계학술발표강연 및 논문개요집
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• pp.196-196
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• 2003

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2003년도 제31차 춘계 학술대회
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• pp.158-158
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• 2003

• Asian-Australasian Journal of Animal Sciences
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• 제21권5호
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• pp.738-744
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• 2008

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements. In this study, effects of different post mortem handling practices on quality of meat curry from culled sheep meat have been studied. After slaughter, leg cuts were subjected to nine commonly prevalent handling conditions in India viz. deboning (boning out) and cooking within 2-3 h (1), deboning immediately and cooking after 5-6 h (2), deboning after 5-6 h and cooking (3), deboning immediately, storage at $4^{\circ}C$ for 24 h and cooking (4), chilling for 24 h at $4^{\circ}C$, deboning and cooking (5), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, and cooking (6), deboning after 5-6 h, storage for 48 h at 4??C and cooking (7), deboning after 5-6 h, freezing and cooking (8), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, freezing and cooking (9). Significant differences were observed in pH, water-holding capacity, cooking loss and shear force values. Sensory scores were significantly higher in conditions (1), (5) and (9), and significantly lower in conditions (4) and (6). From the results, it was concluded that, to have the best quality product, meat should be cooked either immediately after slaughter or should be deboned just before cooking. Storage of deboned meat at refrigerated temperature must be avoided.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 1995년도 추계학술대회 논문집
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• pp.81-84
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• 1995

A reliable bonding between two silicon wafers, regularly grooved and non-grooved, was done by the direct boning technology, It is Presented that high structural duality was realized not only at the bended interface but in the bulk, commensurate with the filling of artificial grooves, which would be attributed to the dislocation-gettering capability of groove free-surfaces during annealing. The groove filling would be explained with mass-transport phenomena assisted by the dislocation movement from initial contact boundaries toward groove surfaces. Intrinsic voids can be easily removed by aid of the grooves. The proposed method yielded also an intimate bonding not only between {111} wafers strongly misoriented and slightly inclined to {111} basal plane but even between {111} and {100} orientation wafers.