• 한국축산식품학회지
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• 제32권6호
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• pp.740-748
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• 2012

This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler-CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at $5^{\circ}C$ for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at $121^{\circ}C$ with pressure 1.5 $Kg_f/cm^2$ for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method.

• Asian-Australasian Journal of Animal Sciences
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• 제30권1호
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• pp.94-99
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• 2017

Objective: The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods: The breast muscles from one hundred broiler chickens were analyzed for drip loss and other quality parameters, and the levels of heat shock protein (HSP) 90, 70, and 60 were determined by immunoblots. Results: Based on the data, chicken breast muscles were segregated into low (drip loss${\leq}5%$), intermediate (5%${\geq}9.5$) drip loss groups. The expression of HSP90 and HSP60 were significantly lower in the high drip loss group compared to that in the low and intermediate drip loss group (p<0.05), while HSP70 was equivalent in abundance in all groups (p>0.05). Conclusion: Results of this study suggests that higher levels of HSP90 and HSP60 may be advantageous for maintenance of cell function and reduction of water loss, and they could act as potential indicator for better water holding capacity of meat.

• 한국가금학회지
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• 제41권3호
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• pp.159-164
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• 2014

본 실험은 닭고기 가공 공장별로 침지냉각에 따른 닭 도체의 수분 흡수율 및 감소율 그리고 신선도를 측정 비교하여 품질의 균일화 제고를 위하여 실시하였다. A도계장과 B도계장 닭고기 가공 공장에서 1회 각 40수씩 3회에 걸쳐 총 240수에 대하여 수분 흡수율 및 신선도를 측정하였으며, 수분 흡수율 실험이 완료된 도체에 대하여 개체 포장, 운송하여 실험실 냉장고($4{\pm}1^{\circ}C$)에 입고 후, 저장일별 수분 감소율 및 신선도를 측정하였다. 실험 결과, 수분 흡수율은 A도계장 4.8%, B도계장 4.2%로서 유의적인 차이는 발견되지 않았다. B도계장 실험 도체의 신선도가 냉각 전후 모두, A도계장 실험 도체보다 신선도가 유의적으로 높게 조사되었다. 저장일별 수분 감소율은 A도계장 실험 도체와 B도계장 실험 도체 사이에 유의적인 차이는 나타나지 않았다. 저장일별 신선도는 A도계장 실험 도체가 B도계장 실험 도체에 비해 낮게 조사되었다. 결론적으로 수분 흡수율은 chiller의 길이나 침지시간에 크게 영향을 받지 않으나, 수분 감소율은 침지 시간, 수온 및 심부 온도의 영향을 받는 것으로 예측되었다.

• 약학회지
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• 제39권4호
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• pp.444-449
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• 1995

Primary cultures of rat cortical and chicken embryonic brain cells were employed to establish a reliable screening method for natural products blocldng or enhancing glutamate-induced neurotoxicity. Exposure of primary cultured rat cortical cells or chicken embryonic brain cells to high dose of glutamate resulted in the fragmentation of neutites and consequent neuronal death. The level of cytoplasmic lactate dehydrogenase(LDH), indicator for cell survival in cultures, was significantly reduced at exposure to glutamate. For the practical application of the methods, series of concentrations of plants extracts and positive control were applied prior to the glutamate insult on primary cultures of rat cortical and chicken embryonic, brain cells. Relative LDH level in cells was measured for the estimation of the effect of the test materials on the glutamatergic neurons. The validity of the present screening method for natural products acting on glutamatergic neurons was examined with dextromethorphan, a known glutamatergic antagonist. The treatment of 100 $\mu{M}$ dextromethorphan prevented the reduction of LDH in rat cortical and chicken embryonic brain cells caused by glutamate insult keeping 60% and 90% of LDH level in normal control, respectively. Above results indicate that primary cultures of rat cortical and chicken embryonic brain cells could be proper systems for the screening of potential natural agents acting on glutamatergic, neurons. Between the two types of cultures, primary culture of chicken embryonic brain cells seemed to be a better system for the primary screening, since it is technically easier and economical compared to that of rat cortical cells.

• 한국동물위생학회지
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• 제36권3호
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• pp.193-201
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• 2013

Many consumers are increasingly concerned about the meat they eat, and accurate labelling is important due to public health, economic and legal concerns. Meat species adulteration is a common problem in the retail markets. In this study, a TaqMan$^{(R)}$ quantitative real-time polymerase chain reaction (PCR) assay was applied for its ability to quantify chicken meat, which was not indicated on the label, in 79 commercial pork products (ham, sausages, bacon and ground meat) producted by 10 different manufacturers. The amplification efficiency was 82.05% and the square regression coefficient ($R^2$) was 0.995. PCR results showed that 38.6% of ham samples, 50.0% of sausages samples, and 50.0% of ground meat samples were contaminated with chicken residuals, while the bacon samples were not contaminated with chicken residuals. Only twelve pork products of one of the manufacturers were in accordance with indicated in their labels. The PCR assay reported in this work could be particularly useful in inspection programs to verify the food labelling of commercial processed meats and to gain consumers' trust.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.188.1-188
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• 2003

To examine the effect of vacuum packaging on the quality of chicken during storage, microbial (total bacterial counts, mold and yeast, E. coli, and Pseudomonas) changes and drip loss were determined. fresh chicken breasts were prepared and packaged using polyethylene film under vacuum and normal atmosphere, respectively. Samples were then stored at 4$^{\circ}C$ for two weeks. At various time intervals during storage, sample was taken homogenized, and diluted with 0.1% sterile peptone water, and followed by microbial counts. Microbial changes of total bacterial counts, mold and yeast, E. coli, and Pseudomonas during storage of chicken were significantly decreased by vacuum packaging. Drip loss was also significantly decreased. These results indicate that vacuum packaging of chicken should be recommended as a suitable storage method in terms of microbial safety as well as quality of chicken.

• 한국축산식품학회지
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• 제30권5호
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• pp.860-866
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• 2010

본 시험은 육계에 마늘 부산물을 급여하여 5주간 사육한 계육의 TBARS, WHC, 전단력, pH, 총페놀함량, 전자공여능, 육색, 관능검사 및 지방산조성을 조사하였다. 실험구는 마늘 부산물을 첨가 급여하지 않은 처리구를 대조구, 마늘 부산물 1% 급여구는 T1, 마늘 부산물 2% 급여구는 T2 그리고 마늘 부산물 5% 급여구는 T3 등 4개 처리구로 나누어 사양하였다. 계육의 TBARS, pH는 마늘 부산물 급여구에서 대조구보다 유의적으로 낮았고, 급여량이 증가할수록 더욱 낮아지는 결과를 보임으로 마늘 부산물의 급여는 계육의 저장성 개선에 도움이 되리라 생각된다. 보수성은 대조구보다 T2와 T3에서 높았다(p<0.05). 총 페놀함량과 전자공여능은 대조구보다 마늘 급여구에서 높아졌으며 마늘 부산물 급여량이 증가함에 따라 특히 T3에서 함량이 다소 증가하였다. 육색 중 적색도를 나타내는 CIE $a^*$값은 대조구보다 마늘 급여구에서 높았고, 마늘급여량에 의한 처리구간의 유의적인 변화 없이 마늘 부산물 1% 급여구부터 적색도를 높이는 결과이었고(p<0.05), CIE $L^*$값과 CIE $b^*$값은 처리구간에 유의성이 없었다. 지방산 조성 중 linoleic acid와 linolenic acid는 마늘 부산물 급여구에서 증가하였으나 palmitic acid는 감소하였다(p<0.05). 결론적으로 마늘 부산물의 급여는 pH와 TBARS가 낮아지고, 총페놀함량이 높아지고 전자공여능이 향상됨으로 계육의 저장성 개선에 도움이 되리라 생각된다.

• 한국축산식품학회지
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• 제18권4호
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• pp.307-315
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• 1998

To develop processed meat products of pheasant, cut-up parts of pheasant carcass was analyzed, and eight different pheasant meat products were prepared and evaluated for sensory qualities. The average live weight of pheasant was 1,089.2g, and the ratio of carcass to live weight was 75.6%. The cut-up part ratios of breast, leg, neck, back and wings to carcass weight were 33.4%, 22.5%, 5.0%, 4% and 9.5%, respectively. The chemical compositions of breast and leg meat were shown to be moisture of 73.72% and 75.58%, protein of 25.31% and 22.69%, fat of 0.28% and 0.83%, and ash of 0.84% and 0.90%, respectively. Sensory evaluation of eight different meat products of pheasant revealed that all products of pheasant meat, except frankfurt sausage, received equal or better taste score compared with products of chicken or pork, and flavor score except pressed ham and salad. Color, binding ability and particle perception scores of pheasant meat products were equal or superior to those of respective meat products of chicken or pork. The present results suggest that pheasant meat has a potential to be utilized for various value-added products and that the meat bun is the most promising product of pheasant meat. A reinforcement of color, binding ability and particle perception of meat products of other species could also be expected by addition of pheasant meat to them.

• Animal Bioscience
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• 제34권8호
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• pp.1382-1391
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• 2021

Objective: The objective was to evaluate the impact of different forms of iron including myoglobin, hemin, and ferric chloride on the quality of chicken breast meat. Methods: Chicken breast muscles were subjected to 1, 2, 3 mg/mL of FeCl₃, myoglobin and hemin treatment respectively, and the production of reactive oxygen species (ROS) and malondialdehyde, meat color, tenderness, water holding capacity and morphology of meat was evaluated. Results: Hemin was found to produce more ROS and induce greater extent of lipid oxidation than myoglobin and ferric chloride. However, it showed that hemin could significantly increase the redness and decrease the lightness of the muscle. Hemin was also shown to be prominent in improving water holding capacity of meat, maintaining a relatively higher level of the immobilized water from low-field nuclear magnetic resonance measurements. Morphology observation by hematoxylin-eosin staining further confirmed the results that hemin preserved the integrity of the muscle. Conclusion: The results indicated that hemin may have economic benefit for the industry based on its advantage in improving water holding capacity and quality of meat.

• 한국축산식품학회지
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• 제38권5호
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• pp.901-911
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• 2018

Response surface methodology was used to study the effect of egg albumen (5-15 g), vegetable oil (5-15 g), and corn bran (5-15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase in corn bran level in the formulation. The optimum level of egg albumen, vegetable oil, and corn bran were obtained and validated. Cooking methods also affected the sensory and textural quality of nuggets. Steam cooked nuggets had higher values of sensory scores than oven and microwave cooked nuggets. Oven cooked nuggets showed higher values of firmness and toughness than steam and microwave cooked nuggets. Results of this study suggest that emulsion based meat products can be enriched with dietary fiber source like corn bran without compromising the sensory and textural quality of the products.