• 한국식품조리과학회지
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• 제30권3호
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• pp.317-324
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• 2014

본 연구는 여러 가지 과열증기 처리 조건이 닭 가슴살의 물리화학적 품질 특성과 관능에 미치는 영향을 분석하고, 이를 바탕으로 과열증기를 이용한 닭 가슴살의 최적의 조리 조건을 설정해 보고자 하였다. 일반적으로 많이 사용하는 전기 오븐 구이와 비교했을 때 과열증기 처리군 중 스팀 온도 $330^{\circ}C$에서 8분과 $350^{\circ}C$에서 6분 처리한 군에서 중량 손실률이 적고, 적절한 수분 함량을 나타냈으며, 질감에 있어 경도, 깨짐성은 낮고 탄력성이 높게 나타났고, 관능평가에서도 모든 항목에서 기호도가 높게 평가되었다. 따라서 닭 가슴살 조리에 과열증기 기술을 적용할 경우 일반적인 전기 오븐 구이와 비교했을 때 조리시간을 단축하고 품질과 기호도가 우수한 제품을 생산할 수 있을 것으로 사료된다.

• 한국축산식품학회지
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• 제31권1호
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• pp.27-31
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• 2011

To differentiate between frozen-thawed and fresh broiler breast fillets, different methods such as optical microscopy and measurement of drip loss, pH, torrymeter and K-value were performed. A total of 10 samples of fresh and frozen-thawed breast fillets were stored in a refrigerator ($4^{\circ}C$) for 5 d. Optical microscopy of the frozen-thawed breast fillets found structural changes caused by ice crystals, which may have significantly increased drip loss compared to fresh breast fillet. The pH and K-value could not be distinguished between the two breast fillets during storage. However, the torrymeter values of the fresh and frozen-thawed breast fillets were significantly different (p<0.05). The results indicate that both optical microscopy and torrymeter measurement can be effective methods for differentiating between fresh and frozen-thawed breast fillets. However, optical microscopy may be difficult to implement in the marketplace since it requires much time and effort. Thus, the determination of the torrymeter value is the easiest and most rapid instrumental method among those tested for the differentiation of frozen-thawed chicken breast fillet from fresh one.

• Asian-Australasian Journal of Animal Sciences
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• 제21권12호
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• pp.1766-1772
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• 2008

Natto is a Japanese traditional soybean product fermented by Bacillus natto. The effect of natto supplement on the production and qualities of chicken meat was studied since the effective use of various waste foods is required in Japan. Dried natto prepared by heating at $60^{\circ}C$ was added to a basic diet at an amount of below 2%. The supplementation of dried natto did not influence the weights of the carcass, breast and thigh meat, fillet or abdominal fat. Growth of the thighbone such as the length, thickness of cortex bone, and Ca/P ratio in bone ash were not altered by the addition of natto. However, the pH of male meat decreased following the supplementation of dried natto from days 28 to 80. The water-soluble protein content in male thigh meat increased in the group fed 2% natto from days 28 to 80. Free peptides increased in male thigh meat by feeding 2% natto from days 0 to 80. The supplementation of natto increased free glutamic acid in thigh meat regardless of sex. Moreover, the supplementation of natto specifically decreased meat cholesterol in female chickens though the effect was not shown in male chickens.

• Asian-Australasian Journal of Animal Sciences
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• 제25권5호
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• pp.682-689
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• 2012

A feeding trial was conducted to investigate effects of Bacillus licheniformis on growth performance and meat quality of broilers. Nine hundred one-d-old broiler chicks were randomly assigned to 3 experimental groups with three replicate pens of 100 broiler chicks. Three treatments were i) control, ii) basal diets supplemented with 1 ml of B. licheniformis for each in feed water per day iii) basal diets supplemented with 2 ml of B. licheniformis per chick in feed water per day. The supplementation of B. licheniformis significantly increased body weight in grower chickens (p<0.05), and significantly improved the feed conversion in 3 to 6 and 0 to 6 wk feeding period compared with the control group (p<0.05). Additionally, the supplement also resulted in increased protein and free amino acid contents, and decreased fat content in chicken breast fillet (p<0.05). Furthermore, improvement in sensory attributes was observed in broilers fed with the probiotic. In conclusion, B. licheniformis treatments resulted in a significant increase (p<0.05) in broiler productivity based on an index taking into account daily weight gain and feed conversion rate. Meanwhile, the probiotic contributed towards an improvement of the chemical, nutritional and sensorial characteristics of breast fillet. Overall, the study indicates that B. licheniformis can be used as a growth promoter and meat quality enhancer in broiler poultry.

• Journal of Animal Science and Technology
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• 제61권3호
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• pp.138-146
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• 2019

Vitamin $B_3$ (niacin) is essential for all living cells and plays a central role in energy metabolism and oxidative phosphorylation. Vitamin $B_3$, a water-soluble vitamin, is present in the form of nicotinic acid and nicotinamide, a monocarboxylic acid derivative of pyridine. While nicotinic acid is commonly effective in lowering cholesterol levels, unlike nicotinic acid, nicotinamide is ineffective on lipids. Presence rates of nicotinic acid and nicotinamide, which are the available forms of vitamin $B_3$, are different for each food. However, the studies in the literature are generally based on the analysis of total amount of vitamin $B_3$ in foods and the studies determining the profile of vitamin $B_3$ in foods are limited. The aim of the study was to determine the vitamin $B_3$ profiles of 10 kinds of animal based food and 10 different plant based food samples. In this study, 10 kinds of animal based food samples consisting of veal (veal steak fillet), chicken (breast), turkey meat (thigh), goat meat (leg, belly), lamb (leg, back, arm), mutton (belly), bovine meat (loin) and 10 different plant based food samples namely; barley, rye, wheat (bread), wheat (durum), oat, rice, dried pea, green lentil, red lentil and chickpea were studied by high performance liquid chromatography using post-column derivatization system. The presence rates of nicotinic acid and nicotinamide were determined in the meat samples as 30% and 70% and as 87% and 13% in the cereal and legume samples, respectively. Nicotinic acid levels were found in low amounts in the meat samples. The amounts of nicotinic acid in the cereal and legume samples were significantly higher than the meat samples. Consequently, the plant based foods such as cereals and legumes, with a ratio of 87% nicotinic acid presence, standout as the best source of nicotinic acid and encouraging regular intake of those cereals and legumes containing rich nicotinic acid would remove nicotinic acid deficiency in human.

• 한국동물위생학회지
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• 제31권1호
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• pp.161-166
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• 2008

Deep pectoral myopathy (DPM), also known as Oregon muscle disease or green muscle disease, was first described in 1968 by Dickinson et al as "degenerative myopathy" in turkeys. Even though this condition was first recognized in adult meat-type turkey and chicken breeders, it is becoming more and more common in meat-type growing birds. DPM occurs exclusively in birds that have been specially selected for breast muscle development. It is generally recognized that DPM is an ischemic necrosis that develops in the deep pectoral muscle (supracoracoideus or pectoralis minor muscle) mainly because this muscle is surrounded by inelastic fascia and the sternum, which do not allow the muscle mass to swell in response to the physiological changes occurring when muscle are exercised, as in wing flapping. The lesion does not impair the general health of birds and is generally found during cut-up and deboning, moreover, it can be both unilateral or bilateral, affecting just one or both pectoralis minor muscle, respectively. No public health significance is associated to DPM, but it is aesthetically undesirable. The fillet should be removed, whereas the rest of the carcass is still fit for human consumption. However, the required trimming operations determine the downgrading of the products and produce an economic loss for the industry, especially because it affects the more valuable part of the carcass. The incidence of DPM increases with market weight in broilers, with more cases reported in higher-yielding strains and in males. Increased bird activity (flock nervousness, flightiness, struggle, and wing flapping) induced by factors such as feed or water outages, lighting programs and intensity, human activity, and excessive noises in and around chicken houses should be looked at as a trigger for the development of DPM in broiler. However, most of the studies conducted to evaluate the incidence of DPM in poultry are concerned with parental commercial breeding stocks under experimental conditions (Bianchi et al. 2006. Poult Sci 85 : 1843-1846). There is a possible genetic relationship between the selection for large-breasted birds and this condition. Management procedures that discourage excessive wing flapping would reduce the incidence (Jordan and Pattison. 1998. Poultry diseases. 398-399).