• Journal of Biosystems Engineering
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• v.36 no.4
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• pp.252-256
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• 2011

Consumption of chicken feet has been increasing recently, thus it was necessary to produce good quality of bone less chicken feet. In the process of bone removal during chicken feet production, feeding, conveying, cutting and bone removing process takes about 90% of overall labor. Therefore, the development of a chicken feet-bone remover was necessary to reduce the cost of labor. There has been few research on the chicken feet bone removers so far in Korea as well as worldwide. So the main objective of this study was to develop a chicken feet-bone remover which is suitable for domestic circumstances. The average length of chicken feet was 113.3 mm with maximum and minimum lengths of 135.8 mm and 92.2 mm, and the average diameter of chicken leg was 12.5 mm, average width of the toe was 56.2 mm and the average weight of chicken feet was 26.4 g with maximum and minimum weight of 39.3 g and 16.9 g, respectively. Also, the average moisture content was 64.7% (w.b). The average cutting force of little toes was 15.6 N for the size ranges of less than 3.5 mm, 22.5 N, 3.5~6.0 mm and 30.3 N for larger than 6.0 mm in diameter, respectively.

• Journal of Biosystems Engineering
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• v.36 no.4
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• pp.257-266
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• 2011

Consumption of chicken feet has been increasing recently, thus it was necessary to produce good quality of bone less chicken feet. In the process of bone removal during chicken feet production, feeding, conveying, cutting and bone removing process takes about 90% of overall labor. Therefore, the development of a chicken feet-bone remover was necessary to reduce the cost of labor. The main objective of this study was to make and test of chicken feet-bone remover. The optimum vibration level of feeder wes 8, and the optimum conveyor speed was 3.6 m/min. The feeding speed of feeder were 0.18 m/s, 0.13 m/s and 0.19 m/s for the weight ranges of chicken feet of >20 g, 20~30 g and 30 g< respectively. The sensing success rates of chicken feet were 100%, 98% and 96% for the conveyor speeds of 3.0, 3.6 and 4.2 m/min respectively. The slips of chicken feet were 1.0 mm, 1.9 mm and 3.2 mm for conveyor speed of 0.8, 1.9 and 4.2 m/min respectively, with the average moisture content of 65% (w.b). The incision accuracy rates of the chicken leg were 46%, 95%, 97% for the size ranges of >15 mm, 15~18 mm, 18 mm< respectively with the velocity of cutting blade 3.9 m/s. The removal rates of the chicken feet bone were 98%, 96%, 88% for toes diameter >10 mm, 10~15 mm, 15 mm> respectively with the velocity of cutting blade 11.8 m/s.

• Journal of Embryo Transfer
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• v.33 no.1
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• pp.31-40
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• 2018

Developmental aspects of chicken embryos showed dramatic difference compared with those of mammals and consequently, such difference in various developmental events leads to different feasibility in both clinical and industrial application. We have concentrated on the studies for using of chicken bone marrow cells and currently we found number of unique cellular properties. Through this article, we reviewed characteristics and cell signaling of osteogenic cells during endochondral ossification in chicken long bone.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.431-440
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• 2015

Chicken bone is not adequately utilized despite its high nutritional value and protein content. Although not a common raw material, chicken bone can be used in many different ways besides manufacturing of collagen products. In this study, a multi-step procedure was optimized to isolate chicken bone collagen for higher yield and quality for manufacture of collagen products. The chemical composition of chicken bone was 2.9% nitrogen corresponding to about 15.6% protein, 9.5% fat, 14.7% mineral and 57.5% moisture. The lowest amount of protein loss was aimed along with the separation of the highest amount of visible impurities, non-collagen proteins, minerals and fats. Treatments under optimum conditions removed 57.1% of fats and 87.5% of minerals with respect to their initial concentrations. Meanwhile, 18.6% of protein and 14.9% of hydroxyproline were lost, suggesting that a selective separation of non-collagen components and isolation of collagen were achieved. A significant part of impurities were selectively removed and over 80% of the original collagen was preserved during the treatments.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.82-92
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• 2006

The purpose of this study was to investigate sensory characteristics of brown sauce made with different ratio of chicken bone. Brown sauces made from chicken bone and beef bone respectively were evaluated by pH, viscosity, turbidity, Hunter's color and sensory evaluation. With chicken bone increased, pH of brown sauce changed from 5.11 to 5.72 (p<0.05) that was lower than optimal bacterial growth condition between 6.8 and 7.0. Viscosity increased with higher chicken bone ratio (p<0.05) and desired viscosity can be obtained by controlling chicken bone content. Turbidity increased with chicken bone (p<0.05), which might be caused by the thick chicken bone extract. Lower Hunter "L" value and higher "a" and "b" value were shown with increase of chicken bone (p<0.05). The sensory evaluation was performed with scoring tests for color, flavor, viscosity and taste by 20 professional panels who were professional cooks working in I hotel. Better scores of color, flavor, taste and overall evaluation except viscosity were observed with increase of cattle bone (p<0.05). There was not a significant difference between chicken bone and beef bone 0.0 : 10.0 and 2.5 : 7.5 (p>0.05). Brown sauce made with 2.5 : 7.5 can be prepared without reducing sensory quality.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.244-248
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• 1995

This study was carried out to investigate the free amino acid content, the free amino-nitrogen content and minerals such as Ca, P and Fe of chicken bone stock. The results were as follows. 1. In chicken bone stock, glutamic acid was the most abundant amino acid, Iysine, alanine, cysteine and glycine were followed oderly and these free amino acids seemed to be the most intensive flavor compounds. 2. The free amino acid-nitrogen content of chicken bone stock was increased after 3 hours boiling and began to decrease after 4 hours boiling. 3. After 3 hours boiling, Ca, P were 5.0 mg/100 g chicken bone and 42.5 mg/100 g chicken bone, respectively and began to decrease after 4 hours boiling. The ratio of Ca:P was about 7.8. Fe was increased after 4 hours boiling and began to decrease after 5 hours boiling. These results revealed the low effectiveness of Ca, P and Fe utilization of chicken bone stock, because of the very low extraction of minerals. But these results revealed the significant correlation of free amino acid, free amino-nitrogen contents and brothy flavor. So chicken bone stock on heating at 90-95$^{\circ}C$ for 3∼4 hours seemed to be the most intensive brothy flavor.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.379-387
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• 2002

The focus of this study was the influence of organic acids such as acetic, citric and malic acid on the dissolution of calcium (Ca), magnesium (Mg), and phosphorus (P) on chicken thigh bone. As the concentration (0, 0.5, 1, 2, 4%) of acetic, citric, and malic acid increased, the resultant contents of calcium, magnesium, and phosphorus were higher than that of the control. When the boiling time (2, 4, 6, 8, 12 hours) was increased, dissolved amounts of several minerals from the chicken thigh bone increased. Calcium dissolved the most when chicken stock was boiled for 12 hours with 4% of malic acid added. In addition to minerals, amino acids and proteins were further extracted by adding organic acids. The soup stock which contains minerals such as calcium, can be obtained by boiling the chicken thigh bone for 12 hours with an organic acid.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1815-1820
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• 2008

The aim of this study was to extract chicken leg bone, which is a by-product of industrial poultry processing, using different heating temperatures (80, 90 and $100^{\circ}C$) and durations (5, 10 and 15 min). The pH value, soluble protein content, peptide content and antioxidative properties, including superoxide anion scavenging ability, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging ability, reducing capacity and inhibitory activity of linoleic acid peroxidation, were measured. The results showed no significant differences (p>0.05) in pH value among all treatments. Decreased soluble protein content and peptide content were observed in chicken leg bone extract obtained under higher heating temperatures (90 or $100^{\circ}C$) and longer heating durations (10 or 15 min). In antioxidative properties, the extracts which were heated at 90 or $100^{\circ}C$ for 15 min exhibited significantly higher superoxide anion scavenging ability, DPPH free radical scavenging ability, reducing capacity and inhibitory activity of linoleic acid peroxidation (p<0.05).

• The korean journal of orthodontics
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• v.25 no.6 s.53
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• pp.697-704
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• 1995

Chicken calvarial bone is known to contain various cell types, but their exact composition is unknown. By characterizing the chicken calvarial bone biochemically, it can be used to study biochemical, histochemical actions of bone cells in general. Calvaria of 18-day-old white leg horn embryo was aseptically dissected and bone cell populations were isolated by sequential enzymatic digestion. Histochemical study for osteoclast-like bone cell. population was performed with tartrate resistant acid phosphatase(TRAP) stain and for osteoblast-like bone cell population, alkaline phosphatase(ALP) stain was performed. Biochemical study for osteoblast-like bone cell population was performed using alkaline phosphatase(ALP) assay. Following conclusions were obtained from this study. 1. TRAP positive multi and mononuclear cells were mostly observed in group I and II, indicating that osteoclast-like bone cell population is mostly found in these groups. 2. All the cultured groups showed almost equal ALP activities and were positive for ALP stain, indicating that osteoblast-like bone cell population is evenly dispersed in all culture groups. 3. Experimental group treated with $1,25(OH)_{2}D_3$ showed increase in ALP activity in contrast to the control group, confirming previous studies that $1,25(OH)_{2}D_3$ increases ALP activities in in vitro bone cultures. 4. Results from von Kossa's stain indicated that in vitro bone formation had occured after 3 weeks of culture with beta-glycero phosphate.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.1
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• pp.50-56
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• 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.