• Journal of Biosystems Engineering
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• 제36권4호
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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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• 제36권4호
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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.

• 한국수정란이식학회지
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• 제33권1호
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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.

• 한국축산식품학회지
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• 제35권4호
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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.

• 한국조리학회지
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• 제12권1호
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• pp.82-92
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• 2006

닭뼈 첨가에 따른 브라운 소스의 pH, 점도, 탁도, 색도와 관능검사를 실시하였다. 닭뼈가 증가함에 따라 pH는 5.11에서 5.72로 증가하여(p<0.05) 부패 세균의 최적 발육범위인 $6.8{\sim}7.0$보다 낮았다. 닭뼈의 양이 증가할수록 점도가 증가하여(p<0.05) 닭뼈의 양을 조절함으로써 원하는 점도를 얻을 수 있을 것으로 기대된다. 닭뼈의 비율이 높을수록 탁도가 탁하게 나타나 닭뼈가 소뼈보다 불투명한 용출성분이 많은 것으로 여겨진다. 닭뼈 함량이 증가함에 따라 Hunter's color "L" 값은 감소하였고 "a" 와 "b" 값은 증가하였다(p<0.05). 점도를 제외하고 색상, 향, 맛과 전체적인 평가는 소뼈의 양이 증가할수록 좋게 나타났지만(p<0.05) 닭뼈 : 소뼈 비율이 0.0 : 10.0과 2.5 : 7.5인 시료에서는 유의적인 차이가 없었다(p>0.05). 닭뼈와 소뼈를 2.5 : 7.5 비율로 제조한 소스는 관능적 성질 저하 없이 브라운 소스 제조가 가능하리라 여겨진다. 브라운 소스 제조에 닭뼈의 양을 조절하여 제조한다면 소뼈만을 사용한 소스와 비교하여 품질 저하 없는 소스 제조가 가능하리라 사료된다.

• 한국식품조리과학회지
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• 제11권3호
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• pp.244-248
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• 1995

본 연구는 90-95$^{\circ}C$에서 물과 함께 가열하여 닭뼈 용출액을 만들고 유리아미노산과 아미노태질소 및 Ca, p, Fe의 함량을 측정한 결과 다음과 같은 결과를 얻었다. 1. 닭뼈 용출액에 가장 많이 함유된 아미노산은 glutamic acid로 총 유리아미노산의 약 20%를 차지하였으며 다음으로 Iysine, alanine, cysteine, glycine이 풍부하여 이들이 닭뼈 용출액의 주요 정미성분으로 인식되었다. 2. 닭뼈 용출액 중의 아미노태질소의 함량은 3시간 가열시까지 증가하였으며 4시간이후부터 감소하기 시작하였다. 3. Ca과 P은 3시간 가열시 각각 5.0 mg/100g chicken bone과 42.5 mg/100 g chicken bone이었다가 4시간 가열 이후 감소하기 시작하였으며 Ca/P의 비율은 대체로 1:7.1-8.6정도로 P의 함량이 Ca에 비해 매우 높은 편이었다. Fe은 가열시간 증가에 따라 4시간까지는 증가하였으나 이후 감소하였다. 4. 관능검사 결과 닭뼈 용출액의 색은 5시간 가열시에 유의적으로 색이 진해 졌으며, 풍미는 3-4시간 가열시에 강하게 나타났다. 또한 전체적인 수응도는 3시간이상 가열시에는 유의적인 차이를 보이지 않았다. 이상의 결과 닭뼈에서 Ca, P, Fe같은 무기질의 용출은 매우 낮아서 닭뼈 용출액이 무기질 섭취면에서 별로 효과적이지 않은 것으로 보이나 유리아미노산과 아미노태질소로 인한 정미성분으로서의 이용은 매우 바람직한 것으로 나타났으며, 이들 정미성분의 이용을 위해서는 90-95$^{\circ}C$에서 3-4시간 정도의 가열이 적당할 것으로 사료된다.

• 동아시아식생활학회지
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• 제12권5호
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• pp.379-387
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• 2002

본 연구는 여러 가지 조리 및 영양 생리작용을 가진 유기산을 닭뼈에 이용하여 조리할 때 산의 종류와 조리 시간에 따른 칼슘, 마그네슘, 인의 용출량에 미치는 영향을 조사하였으며 그 결과는 다음과 같다. 1. 칼슘, 마그네슘, 인의 용출량은 산의 농도가 높을수록 증가하였고, 끓이는 시간에 비례하여 증가하였다. 같은 농도에서는 초산의 첨가군보다 구연산, 사과산의 첨가군이 많이 용출되었다. 2. 단백질과 총 유리아미노산의 용출량도 무기성분의 용출과 같은 경향을 나타내었다. 이상의 결과는 유기산을 첨가하여 12시간 끓이면 무기성분뿐만 아니라 단백질, 아미노산의 용출량이 증가하는데, 이것은 유기산의 첨가로 인하여 가용화 상태가 된 뼈가 끓임으로써 한층 더 연해져 뼈 중의 성분이 용출되기 쉽다는 사실을 확인할 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권12호
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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).

• 대한치과교정학회지
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• 제25권6호
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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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• 제16권1호
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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.