• 한국축산식품학회지
• /
• 제36권1호
• /
• pp.61-67
• /
• 2016

This study was conducted to investigate the effects of mixed bone and brisket meat on the quality characteristics and nutritional components of shank bone extract and rib extract from Hanwoo. The pH values were influenced by the raw bones, mixed bone, brisket meat and their interactions (p<0.05). The salinity, sugar content, turbidity, and essential amino acid values increased significantly with addition of mixed bone and brisket meat. All attributes of sensory evaluation score were the highest in T6 (Rib 500 g + Mixed bone 500 g + Brisket meat 400 g) (p<0.05). The mixed bone significantly increased the saturated fatty acids of shank bone extract (p<0.001). Thus, the addition of mixed bone and brisket meat had a positive effect on the quality and nutritional components in shank and rib extracts of Hanwoo cattle.

• Journal of Applied Biological Chemistry
• /
• 제60권1호
• /
• pp.19-22
• /
• 2017

사골로부터 칼슘과 인의 용출량을 증가시킴과 동시에 칼슘의 흡수에 효과적인 비율로 칼슘과 인의 함량을 조절하기 위하여 초산과 구연산의 혼합효과를 조사하였다. 사골에 구연산과 초산을 각각 첨가하여 추출물을 제조한 결과, 구연산은 사골로부터 칼슘과 인을 유사하게 용출시키나, 초산은 인보다 칼슘을 선택적으로 용출시켰다. 초산 0.2 %와 구연산 0.1 %를 혼합하여 제조한 추출물은 초산 0.2 %의 결과에 비하여 칼슘의 용출량은 약 30 %($26.89{\rightarrow}34.22mg$) 증가하였으나 인의 용출량은 약 400 % ($3.57{\rightarrow}18.45mg$) 증가하였으며, 칼슘과 인의 비율은 7.53에서 1.85로 크게 개선되었다. 관능평가에서 맛과 전체적인 기호도는 0.2 % 초산+0.1 % 구연산을 첨가하여 제조한 시료가 증류수와 0.2 % 초산을 사용한 시료보다 우수하였다.

• 동아시아식생활학회지
• /
• 제19권6호
• /
• pp.1018-1024
• /
• 2009

The effects of the water extract of beef shank bones on the physical and sensory characteristics of cooked rice for JeonJu Bibimbap were investigated. Five kinds of cooked rice were prepared with 0%(control), 20%, 40%, 60%, and 100% of the beef shank bones extract. An increase in the beef shank bones extract concentration was associated with a lower moisture content of the cooked rice. The color(L, b value) of the cooked rice prepared with the beef shank bones extract became gradually darker during storage at $60^{\circ}C$. In regards to the textural properties of the cooked rice, the hardness increased with the addition of the beef shank bones extract and chewiness was changed in a similar pattern to that of hardness. However, the adhesiveness significantly decreased. In the sensory evaluation, the cooked rice prepared with 20 and 40% of the beef shank bones extract had the best sensory quality for JeonJu Bibimbap.

• 한국식품영양과학회지
• /
• 제19권1호
• /
• pp.61-64
• /
• 1990

The influence of extraction time on the fatty acid profile and the contents of calcium and magnesium in pig's shank were examined. The 9 kinds of fatty acid were identified in water extracts from pig's shank by GLC. The profiles of fatty acids from different extraction were similer to each other,. The content of linolenic acid was increased after two-hours extraction however the amounts of MUFA, PUFA and p/s ratio were decreased by the longer extraction time. The amount of calcium was 124.7mg% in raw materials but water extracts and bone powder samples showed higher values. in case of magnesium it was 138.4mg% in raw materials, but the extracts showed lower amount and bone powder exhibited higher values.

• Asian-Australasian Journal of Animal Sciences
• /
• 제16권1호
• /
• pp.50-56
• /
• 2003

An experiment was carried out to compare the body weight, shank length, rectal temperature, comb area, abdominal fat, blood parameters and bone traits of capon, slip and intact birds in Taiwan country chicken cockerels. One hundred and sixty-six Taiwan country chicken cockerels were randomly assigned to caponized or intact male groups. Caponized birds were surgically altered at 10 weeks old and raised to 28 weeks old. At 28 weeks of age, the capons were separated into capon and slip groups, depending on the atrophy of the comb and wattle in size. The results showed that body weight and shank length in slips were significantly (p<0.05) greater than in intact birds. Intact birds had the highest (p<0.05）feather scores and the lowest (p<0.05) rectal temperature. Compared with intact birds and slips, capons had a significantly (p<0.05) smaller comb area. Bone percentage, stress and cortical thickness, and bone and ash calcium content and plasma testosterone concentration, in intact birds were the highest (p<0.05) followed by slips and capons. However, intact birds had the lowest (p<0.05) plasma ionized calcium and phosphorus concentrations. Bone and ash manganese contents in capons were significantly (p<0.05)lower than those in others. These findings support the hypothesis that androgenic effects on secondary sexual characteristics are stronger than anabolic growth promoting response. Androgens can directly influence calcium fluxes in male chickens. Caponized caused a reduction in the bone percentage, stress, cortical thickness and bone calcium content.

• 한국축산식품학회지
• /
• 제37권2호
• /
• pp.313-319
• /
• 2017

This study was conducted to develop calcium-fortified shank bone extract (SBE) and to determine the effect of adding calcium lactate on physico-chemical characteristics of SBE during cold storage. The following five experiment groups were used: Control (0%, no addition), T1 (0.05% calcium lactate), T2 (0.1% calcium lactate), T3 (0.5% calcium lactate), and T4 (1% calcium lactate). When the concentration of calcium lactate added to the SBE was increased, the pH, redness, and yellowness values were significantly reduced, whereas the salinity, sugar content, and turbidity of SBE were significantly increased. Sensory parameters such as aroma, flavor, and overall acceptability in the control, T1, and T2 had similar scores. The TBARS values of SBE was significantly increased when 1% of calcium lactate was added, and the VBN values of SBE with calcium lactate at day 7 were higher than that of control (p<0.05). However, the addition of calcium lactate showed an inhibition effect on the growth of total microbial counts in SBE until 4 d of storage. The calcium content of SBE was increased by the addition of calcium lactate in a dose-dependently manner. The proper addition level of calcium lactate in the SBE was determined to be 0.1%.

• 대한족부족관절학회지
• /
• 제24권2호
• /
• pp.94-97
• /
• 2020

Purpose: Fatigue breakage of cortical screws sometimes occurs after syndesmosis fixation, regardless of the period of screw retention. This study compared the fatigue strength of a novel screw design to conventional cortical screws in the fixed state of syndesmosis. Materials and Methods: Twelve sawbone models were tested mechanically to determine the fatigue strength of three screw designs. The first group was composed of cortical screws, while the second and third groups were newly-designed screws. The second group was composed of screws with a 2.4-mm diameter thread-free portion of the mid-shank while the third group had a 2.0-mm diameter thread-free mid-shank. A 400 N load was applied repetitively to a fibula model and the number of cycles until screw failure was recorded. Four screws from each group were tested, giving a total of 12 fatigue tests. Results: The average cycles until screw failure for groups 1, 2, and 3 were 8,134, 63,186, and 2,581, respectively. The second group showed the highest fatigue strength (p=0.018). The other two screw designs showed similar fatigue strength (p=0.401). Conclusion: New screw designs with a thread-free portion in the mid-shank could reduce the occurrence of fatigue breakage after syndesmosis fixation.

• 한국축산식품학회지
• /
• 제20권2호
• /
• pp.87-92
• /
• 2000

This study was performed to provide scientific information for consumers and to increase the quality and consumption of Sullungtang prepared with bone from Hanwoo. The physico-chemical, sensory, nutritional properties of Sullungtang by different parity were investigated. The extracting extents of blood were significantly higher for heifer among Hanwoo cows with different parity(none, the second or the fourth) and for back bones among different bone portions (round, hind shank, arm, fore shank or back bone) (p〈0.05). For Sullungtang extracted from bones of heifer was higher in collagen contents than those extracted from cows with the second or the fourth parity. Sullungtang extracted from bones of heifer and cows with the second parity had significantly higher contents of condroitin and viscosity than those of cows with the fourth parity, however there was no significant difference between heifer and cows with the second parity. In color, L values were significantly high, and a and b values were significantly low for Sullungtang extracted from bones of heifer when compared to those extracted from the other cows with the second parity. The contents of total nitrogen, sodium, or calcium were higher for Sullungtang extracted from heifer than those from the cows with the second or the fourth parity. In amino acid compositions, the percentages of glycine were highest and proline and glutamic acid were followed fro all Sullungtang samples from Hanwoo. The results showed that the overall quality of Sullungtang significantly decreased as the parity increased for Hanwoo cows. The Sullungtang extracted from bones of heifer had the best sensory scores as well as nutritional quality when compared to those extracted from the cows with parity. Therefore, the labeling and price for cow bones should be differently evaluated by their parity and age in marketing system. 본 연구는 한우뼈로 만든 탕의 품질에 대한 소비자의 요구에 부응하고 한우뼈의 부가가치 향상 및 소비 확대를 위하여 산차별에 따른 이화학적, 관능적 및 영양적 특성을 구명하고자 실시하였다. 산차별에 따른 혈액추출정도는 한우 미경산이 유의적으로 높았으며 (p〈0.05), 부위간 비교에서는 잡뼈가 유의적으로 가장 높았다(p〈0.05). 점도는 미경산과 2산차 간에는 유의성이 없었지만 미경산이 높은 경향을 나타내었다. 콜라겐 함량은 미경산이 유의적으로 높았고(p〈0.05), 콘드로이친황산 함량에서는 미경산이 유의적으로 높았으나(p〈0.05), 2산 차이와 유의성이 인정되지 않았지만 높은 경향을 보였다. 명도에서 미경산 추출물이 높은 경향을 보였고 적색도와 황색도는 미경산이 유의적으로 낮았다(p〈0.05). 관능평가는 미경산이 유의적으로 높게 평가되었다(p〈0.05). 총질소, 나트륨 및 칼슘 함량은 미경산 추출물이 유의적으로 가장 높았다(p〈0.05). 한우암소 추출물의 아미노산 조성중 Glycine이 가장 높았고 다음은 Proline, Glutamic acid 순이었다. 이상의 결과를 종합하여 볼 때 전체적으로 한우 미경산우가 우수하였고 산차가 증가할수록 품질이 떨어지는 것으로 나타나 한우암소뼈를 판매시 산차 및 나이에 따라 가격을 차별화 시키는 것이 바람직할 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제21권3호
• /
• pp.426-433
• /
• 2008

Heat stress is major welfare problem in the poultry industry. Huge economic losses occur every year because of mortality and decreased production due to high environmental temperatures. This experiment was conducted to determine the effects of level of inclusion of ascorbic acid supplementation to the diet on performance, carcass composition and bone characteristics of male turkeys during high summer temperature. A total of 120 day-old turkey chicks were wing banded at hatch and randomly distributed into 3 treatment groups. Three diets were formulated to provide a similar nutrient profile with the exception of using three graded levels of ascorbic acid, namely 0, 150 and 300 mg/kg of the diet. The experimental diets were used from 0 to 18 weeks of age. Body weights, feed intake and feed conversion ratio, slaughter weight, carcass yield, portions, composition and thigh and breast pigmentation of the turkeys were not affected by ascorbic acid (p>0.05). Also, shank and tibia bone characteristics were not affected by ascorbic acid (p>0.05).

• 한국식품영양과학회지
• /
• 제15권3호
• /
• pp.243-248
• /
• 1986

사골을 8시간, 12시간, 16시간, 20시간 가열하였을 때 용출액 중의 무기질 성분(칼슘, 나트륨, 칼륨, 마그네슘, 인)의 용출량 변화와 총질소 유리아미노산 조성의 변화를 검토한 결과는 다음과 같다. 1) 가열시간이 길수록 칼슘, 나트륨, 칼륨의 용출량은 증가되었다. 칼슘은 8시간에 비해 20시간 가열하면 용출량은 2배 이상 되었지만 칼륨, 나트륨은 8시간에 비해 20시간 가열한 후에도 크게 증가되지는 못했다. 마그네슘은 가열시간이 길어져도 용출량에는 거의 변화가 없었고 20시간 가열한 후에도 용출량은 약 2mg이었다. 반면 인은 8시간에서 최대 용출량을 나타냈고 12시간 이상 가열하면 감소하였다. Ca/P비는 8시간 가열시 1.4이었으나 12시간 이상 가열하면 매우 높아졌다. 2) 총질소량은 가열시간이 길수록 그 용출량도 증가하였고 20시간에서 최대 용출량을 나타냈고 8시간에 비해 거의 2배 가까이 용출되었다. 유리아미노산 조성의 변화를 보면 가열시간이 길수록 glycine, glutamic acid, serine의 용출량은 증가되었다. 그러나 가열시간이 길어져도 아미노산조성의 비율은 거의 일정한 수준을 나타냈다. 아미노산중 가장 함량이 많은 아미노산은 glycine, glutamic acid, alanine, serine 이었다. 이상의 결과를 종합하며 보면 사골을 12시간이상 가열하였을 때 Cp/P비, 다른 무기질 성분의 용출률, 아미노산의 용출량등을 고려하여 볼 때 사골은 12시간 이상 가열하여도 영양성분의 양적인 변화는 크게 기대하기 어려운 것으로 생각되며 사골은 $8{\sim}12$시간 정도 끊이면서 영양성분의 용출량을 증가시키는 다른 조리 방법을 모색하는 것이 바람직 한것으로 생각된다.