• Asian-Australasian Journal of Animal Sciences
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• 제12권2호
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• pp.244-252
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• 1999

Intensive selection for muscle development and against fat deposition in pigs during the last 50 years has contributed to the increased incidence of porcine stress syndrome (PSS) and pale soft exudative pork (PSE). Genetics, nutrition and management, preslaughter animal handling, stunning, dehairing and carcass chilling influence the incidence and magnitude of the PSE condition. The normal incidence of PSE has been reported to range from 10 to 30%, but in some isolated instances is up to 60%. The elimination of halothane-positive pigs in breeding programs has reduced PSS and PSE. Further improvements in meat quality by terminal sire evaluation and selection can be achieved within halothane-negative populations because around 20% of the variation in meat color and water binding capacity seems to be genetically related. Pre-slaughter handling on the farm, during transit to the packing plant and at the packing plant can greatly influence the meat quality, contributing 10 to 25% of the variation. An effective stunning method, skinning instead of scalding/dehairing and rapid post-slaughter chilling further reduce the incidence of PSE pork. In addition to proper care and handling a carcass-merit based marketing system, that reflected the value differential between desirable and undesirable meat quality in the pricing system for pigs, would provide a great incentive to change pork production systems in order to improve meat quality, thus improving the image and usefulness of pork as food.

• Journal of Animal Science and Technology
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• 제64권3호
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• pp.397-408
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• 2022

Rinse & Chill^® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3℃; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chilled solutions into intact animal carcasses immediately upon exsanguination is advantageous in terms of lowering the internal muscle temperature and accelerating chilling. This technology is primarily used for purposes of effective blood removal, favorable pH decline, and efficient carcass chilling, all of which improve meat quality and safety. Although RCT solution contains some substrates, the pre-rigor muscle is still physiologically active at the time of early postmortem and vascular rinsing. Consequently, these substrates are fully metabolized by the muscle, leaving no detectable residues in meat. The technology has been commercially approved and in continuous use since 2000 in the United States and since 1997 in Australia. As of January 2022, 23 plants have implemented RCT among the 5 countries (Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved RCT. All plants are operating under sound Sanitation Standard Operation Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP) program. No food safety issues have been reported associated with the use of this technology. RCT has been adapted by the meat industry to improve product safety and meat quality while improving economic performance. Therefore, this review summarizes highlights of how RCT technically works on a variety of animal types (beef, bison, pork, and lamb).

• 한국수정란이식학회:학술대회논문집
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• 한국수정란이식학회 2002년도 국제심포지엄
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• pp.84-84
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• 2002

The advantages of the OPS techniques(Vajta G et al, Mol Reprod Dev 51: 53-58,1998) give 1) high survival rates of various types of eggs, 2) quick and simple process, 3) inexpensive equipment and reduced chilling injury. The efficiency of IVM/IVF technique in the porcine species is relatively lower than that obtained in other species such as ruminants. Two experiments were designed to investigate the effects of in-vitro fertilization of porcine oocytes matures using different OPS protocol for chilling and warming of vitrification. Porcine oocytes from ovaries collected at abattoir were matured for 44 hours in TCM199 Earle's salt supplemental with pyruvate, pff, L-cysteine, hormones and gentamycin. Oocytes were denuded and fertilized with frozen boar semen by common method. Porcine embryos produced routinely by in-vitro culture system of NCSU23 medium. The vitrification and the warming were conducted by OPS method with the glass micropipette instead of straw vessels and modified the protocol of G.Vajta(1999). In Exp 1, Chilling/Warming:Holding Medium(HM)+EG+DMSO/HM +sucrose Medium(SM) at 39$^{\circ}C$ warm stage. In Exp 2, : PBS+CS+EG+Ficoll+ Trehalose/PBS+Trehalose at 25$^{\circ}C$ stage. Filling, freezing, packing, thawing out and further culturing were performed to follow the basic protocol of G Vajta. During IVM-lVC and post-warming, fertilization parameter and developmental potential were compared to and statistically analysed. It was not significantly different from Exp 1 and Exp 2 but 25$^{\circ}C$ of stage was slightly higher on the morula/blastocyst forming rate and better atmosphere for worker than that at 39$^{\circ}C$ stage.

• 한국가금학회지
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• 제24권1호
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• pp.9-15
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• 1997

This experiment was carried out to investigate the effects on shelf-life of chilling and packing methods of cold chicken breast and thigh meats. Deboned chicken breast and thigh meats were packed by either vacuum or atmosphere packing method, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The thiobarbituric acid(TBA) values of all treatments were significantly increased as the storage period extended(P<0.05), however, TBA values of all treatments were remark-ably decreased at 15 days. TBA values of immersion chilled and vacuum-packed thigh meats were increased, but no difference between atmosphere and vacuum-packing methods was found. The volatile basic nitrogen(VBN) values at 1 day of storage were low, but they were increased as the storage period extended. The VBN values at 20 days after storage were from 12.25~19.28 mg %. Total bacterial counts tended to increase in all treatments, however, no significant difference was found in any treatment. Total plate counts of breast meat were higher than those of thigh meat as the storage period extended.

• International Journal of Industrial Entomology and Biomaterials
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• 제26권2호
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• pp.124-130
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• 2013

Bumblebees are widely used to pollinate various greenhouse crops. Among the different bumblebee species, Bombus ignitus is indigenous to Korea, China, Japan and Russia. B. ignitus undergoes one generation per year, and artificial hibernation is essential for year-round rearing of the bumblebee. Keeping the queens under low-temperature conditions for several months is an effective method for terminating their diapause and promoting colony development. In the present study, we investigated how cold temperature affects the artificial hibernation of B. ignitus queens. Under chilling temperatures of $-2.5^{\circ}C$, $0^{\circ}C$, $2.5^{\circ}C$ and $5^{\circ}C$ with constant humidity >80%, the queens stored at $2.5^{\circ}C$ exhibited the highest survival rates, which were 74.0% at one month, 67.0% at two months, 60.0% at three months, 46.0% at 4 months, 33.0% at 5 months and 24.0% at 6 months. Lower survival rates were observed at $0^{\circ}C$, $5^{\circ}C$, $7.5^{\circ}C$ and $12.5^{\circ}C$. At $2.5^{\circ}C$ the colony developmental characteristics after diapause were 1.2- to 1.5-fold greater than those when queens were stored at $5^{\circ}C$. Thus, $2.5^{\circ}C$ and 70% R.H. were the most favorable chilling temperature and humidity conditions for terminating the diapause of B. ignitus queens.

• 원예과학기술지
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• 제29권2호
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• pp.87-94
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• 2011

본 연구에서는 관상가치가 높은 5종의 자생나리에 있어서 조직배양을 통해 획득한 소인경의 휴면타파 및 비대를 위한 저온 및 온탕처리 효과를 구명하기 위해 실시되었다. 솔나리(L. cernuum), 섬말나리(L. hansonii), 민섬말나리(L. hansonii for. mutatum), 중나리(L. leichtlinii), 하늘말나리(L. tsingtauense)의 소인경을 $4^{\circ}C$에서 0, 4, 8주 저온처리하거나 $35^{\circ}C$의 증류수 또는 $100mg{\cdot}L^{-1}$의 $GA_3$와 $GA_{4+7}$ 용액으로 2시간 온탕처리를 하였는데, 저온과 온탕처리는 처리의 선후를 달리하면서 순차적으로 처리한 후 $20^{\circ}C$의 유리온실에서 맹아 및 비대 양상을 조사하였다. 자생나리 5종 모두 기내 소인경은 모두 휴면에 돌입하여 저온 또는 온탕처리 없이는 맹아하지 않았다. 휴면타파를 위한 온탕처리에는 5종 모두 $GA_{4+7}$이 55-96%까지 맹아를 유도한 반면, 증류수나 $GA_3$ 용액은 거의 효과가 없었다. 솔나리와 중나리는 4주간의 저온처리만으로도 50-70%의 맹아를 유도한 반면, 섬말나리, 민섬말나리의 맹아에는 8주간의 저온처리가 필요했다. 온탕과 저온의 연속처리는 맹아 유도에 상승효과를 주었는데, 솔나리와 섬말나리에서 $GA_{4+7}$ 온탕처리 후 4주 저온처리한 것이 역순의 처리보다 맹아를 35-45% 촉진시켰으며, 맹아소요일수도 3-9일까지 앞당겼다. 구근의 비대는 맹아가 촉진된 처리구에서 증가된 경향이었다. 신초는 솔나리에서만 출현하였는데, $GA_{4+7}$ 온탕처리와 저온처리에서 효과적이었으며, 특히 $GA_{4+7}$ 온탕처리 후 저온 8주 처리에서 신초 출현률이 가장 높게 나타났다. 이상의 결과를 종합할 때, 맹아 및 인경비대를 위해 가장 효과적인 휴면타파법은 섬말나리, 민섬말나리와 중나리의 경우에는 $GA_{4+7}$온탕처리 후 4주 저온처리였고, 솔나리와 하늘말나리에서는 $GA_{4+7}$ 온탕처리 후 8주 저온처리구였다.

• 한국축산식품학회지
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• 제29권6호
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• pp.673-679
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• 2009

To develop ready-to-eat (RTE) style Korean traditional Galbi-jjim, the optimal conditions for sous-vide cooking and cookchill preparation and the sensory properties of the cooked products were investigated. During heating, the meat core temperatures reached $85^{\circ}C$ within 30 min and 45 min when a water bath and combination oven were used, respectively. Chilling to $3^{\circ}C$ within 45 min was conducted to meet the standards for microbiological safety set by the UK Department of Health and Social Security (DHSS) Guideline. Galbi-jjim that was vacuum-cooked in a water bath was much more tender than that of Galbi-jjim prepared using the cook-chill method, but had no difference in any reheating methods. The average sensory scores of juiciness and the overall acceptance of Galbi-jjim were significantly higher when water bath cooking was used, and there were no differences in reheating methods. In conclusion, the serial methods of sous-vide processing and rapid chilling can be applied to produce RTE traditional Galbi-jjim, and this can be conducted while meeting the standards specified in safety guidelines.

• 한국자원식물학회지
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• 제29권5호
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• pp.564-573
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• 2016

본 연구는 자생 끈끈이주걱(Drosera rotundifolia L.)의 원예적 활용도를 높이기 위하여 종자를 이용한 대량번식법 개발을 목적으로 수행되었다. 종자는 2011년 10월에 경기도 화성시 일대에서 채집되었으며, 건조상태(4 ± 1.0℃, 암조건)로 보관하면서 연구에 사용하였다. 종자의 장축과 단축의 길이는 각 1.58 ± 0.060, 0.21 ± 0.016 ㎜로 조사되어 ‘dwarf seeds’로 분류되었으며, 1,000립 중은 6.24 ± 0.172 ㎎로 측정되었다. 끈끈이주걱 종자는 12주의 저온습윤 처리 후 20~30℃, 명조건에서 휴면타파 및 발아가 진행되어 일정기간의 겨울온도가 요구되는 생리적(physiological) 휴면성이 확인되었다. 종자의 적정 발아조건은 20℃, 명조건(54.7%)으로 구명되었으며, 명조건 상의 비교적 고온인 25, 30℃에서는 온도가 높을수록 최종발아율이 감소하는 경향을 보였다. 적정 저온습윤 처리의 기간은 발아율과 발아세가 높고 평균발아일수 및 T₅₀의 단축이 가능한 14주로 판단되었다. 또한 GA₃ 200 ㎎/L + kinetin 20 ㎎/L 혼용처리는 발아율 향상뿐만 아니라 균일한 육묘를 위해서도 효과적인 화학적 발아촉진법으로 생각되었다.

• 한국식품과학회지
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• 제35권3호
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• pp.429-435
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• 2003

가정배달급식의 저장기간 중 식중독 발생에 대비하여 식중독균의 증식 양상을 사전에 예측하기 위한 기본자료를 얻고자 표고고기전, 갈치조림, 더덕구이에 주요 식중독 원인균을 접종하여 wrap 포장, 상압 및 진공포장 처리한 후, -18, 4, $25^{\circ}C$에서 5일간 포장방법 및 저장조건에 따른 변화를 살펴보았다. 가정배달급식을 위한 음식에 주요 식중독균을 접종한 결과, 식중독균의 성장 및 증식은 적용된 음식을 진공포장 처리하여 냉장 및 냉동저장시에 억제되는 것으로 입증되었고, 접종된 주요 식중독균의 포장방법 및 저장조건에 따른 성장 및 증식은 저장온도에 유의적인 영향을 받는 것으로 나타났으며, 특히, L. monocytogenes는 저장기간에 대해서도 유의적인 영향을 받는 것으로 나타났다. 따라서 표고고기전과 갈치조림의 냉장저장 시에는 L. monocytogenes가 저장 5일에 증가하므로 음식품질을 유지하고 식중독균 발생을 방지하기 위해서는 3일까지 저장하는 것이 바람직한 것으로 판단되었다.

• Applied Biological Chemistry
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• 제36권6호
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• pp.495-501
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• 1993

산마늘의 휴면 생리를 밝혀, 휴면 타파 및 연화 재배법을 개발하는 동시에 생육 단계별로 영양가를 비교 분석하여 shoot의 채취 적기를 구명코져 실시하였다. 3월 상순경부터 신구가 생성되기 시작하여 인경과 shoot가 형성 및 신장되다가 8월 하순에는 완전히 휴면에 들어갔다. 산마늘의 인경은 매년 신구로 갱신되며, shoot가 인경 상부에 $1{\sim}2\;cm$정도로 맹아하면 모인편의 연한 조직은 완전히 소실되고 섬유질만 남는 것이 타 구근류와 다른 점이다. 인편에는 생장억제 물질의 활성이 높게 나타났는데, 이것이 산마늘의 휴면에 관여하고 있음을 알 수 있었다. 5월과 6월에 채취한 미숙구는 90일간 저온 처리$(5^{\circ}C)$ 하더라도 인경으로부터 맹아하지 않았으나, 7월이후에 채취한 어느정도 성숙한 구는 60일간 저온처리 하면 1 cm 이상 맹아 하였다. Shoot의 신장은 굴취 시기가 늦을수록, 저온처리 기간이 길어질수록 촉진되었다. 산마늘의 섬유소 함량은 잎이 전개 될수록 빛의 조도가 높을수록 증가 되었으나 암조건에서는 그 생성이 억제되었다. 산마늘의 알맞은 채취 시기로는 shoot가 식품으로서의 영양가가 높고 섬유질의 함량이 낮은 맹아기로부터 잎 전개기 사이가 좋다고 생각된다.