• 한국가금학회지
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• 제7권2호
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• pp.37-46
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• 1980

국내의 산란노계의 브로일러로부터 생산된 수동 및 기계발골육의 수율, 화학적 조성, 기능적특성, 저장성, 미생물 등을 조사하고 이들 발골육을 여러 가지 비율로 배합하여 제조한 치큰패티와 프랭크의 특성성, 보존성, 기호성을 평가하였던 바 다음과 같은 결과를 얻었다. 1) HDCM 수율은 도체 중의 35%, MDCM은 45%로서 총 산육량은 도체중의 80%에 이르렀다. 2) MDCM은 수분 65%, 단백질 12%, 지방 20%회분 1.7%, Ca 0.2-0.4%로서 HDCM에 비해 수분과 단백질은 낮고 지방, 회분, Ca은 현저히 높았다. 또한 MDCM의 총 색소함량은 HDCM의 2.5배로서 이는 주로 Hemoglobin의 증가에 기인하였다. 3) MDCM의 고기 g당 유화능은 HDCM의 70%에 불과하나 단백질 g당 유화능은 오히려 더 높았는데 이는 MDCM의 염용성 단백질 구성비가 HDCM보다 높았기 때문이었다. 4) -2$0^{\circ}C$에서의 냉동저장 중 MDCM의 TBA value는 4주 이후부터 급격히 증가하였으므로 MDCM의 최적 저장기간은 4주 이내로 추정되었다. 5) MDCM의 미생물수는 약 1.8$\times$$10^{6}$g/ 으로서 HDCM이나 적육의 미생물수와 큰 차이가 없었다. 6) MDCM을 사용한 chicken patty의 TBA value는 냉동저장중 계속 증가하였으나 8주까지는 보존성이 양호하였다. 7) chicken patty의 색과 기호성에 있어 MDCM을 30% 첨가한 것이 가장 우수하였고 50%까지도 양호하였으나 70%이상 첨가는 권장할 수 없었다. 8) Frankfurter의 제조에 있어 MDCM을 50%까지 첨가한 것의 기호성이나 조직적 특성은 HDCM으로만 만들 제품과 비등하게 양호하였으나 70%이상 첨가는 불량하였다. 9) MDCM을 함유한 frankfurter의 보존성은 4$^{\circ}C$에서 4주까지 무난하였으며 저장 기간에 따른 TBA가의 변화는 거의 없었다. 10) 결론적으로 patty나 frank등의 육제품 제조에 있어 MDCM을 총 원료육의 30-50%까지 첨가하여도 조직이나 기호성이 우수한 제품을 생산할 수 있었다.

• 한국축산식품학회지
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• 제38권2호
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• pp.282-290
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• 2018

This research was to evaluate microbial contamination levels in meat samples at hazard analysis critical control point (HACCP)-implemented processing plants that produce beef, pork, and chicken. During a period of about a year, a total of 178 samples (76 from beef, 89 from pork, and 13 from chicken) were obtained from raw materials (21.3%) and final products (78.7%). All samples were determined for each 25 g homogenized one. Samples were analyzed to determine the total aerobic plate count (APC), coliform count (CC), and E. coli count (ECC). By month, APC levels were the highest in September and the lowest in February (p<0.001). In comparison among season, APC levels in meat samples were the highest in the summer and the lowest in winter (p<0.001). By month, the highest CC prevalence was found in August, followed by October and then July (p<0.001). By season, the highest CC was obtained in summer, followed by autumn and then spring (p<0.001). All samples were negative for ECC. There was a direct correlation between the product form and coliform presence (p<0.001). In addition, there was a positive correlation between the APC and CC (r=0.261). The APCs in analyzed samples ranged from below <$10^1CFU/g$ to <$10^7CFU/g$. In conclusion, the month and season had significant effects on microbial contamination levels at HACCP implemented processing plants. Interrelationships between (i) the product form and coliform, (ii) the APC and CC were revealed.

• 한국축산식품학회지
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• 제31권6호
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• pp.817-826
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• 2011

The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 1997년도 제18차 정기총회 및 학술발표회
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• pp.19-39
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• 1997

Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology(RSM) design was used with variation in feed moisture, process temperature, and screw speed. The three variables significantly affected one or more of the measured physical properties of extrudates. The optimum conditions for minimum shear force values were 26.5% feed moisture, $148^{\circ}C$ process temperature, and 134 rpm screw speed. Lean ground beef, chicken, goat, lamb or mutton was blended with corn starch, and extruded at the optimum condition established from RSM experiments. Physical/rheological properties were generally similar, water activity was low (<0.12) and total aerobic plate counts were <10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products.

• Journal of Animal Science and Technology
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• 제61권1호
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• pp.28-34
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• 2019

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the $a^*$ values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

• 한국축산식품학회지
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• 제31권6호
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• pp.960-965
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• 2011

훈제식육식품을 통한 polycyclic aromatic hydrocarbons(PAHs)의 대표독성물질인 benzo[a]pyrene의 위해도를 판단하기위해 시중에 유통되는 69개의 훈제식육식품을 통한 위해성을 평가하였다. 사용된 훈제식육식품은 훈제 치킨, 오리, 칠면조, 돼지 등이며 benzo[a]pyrene의 검출범위는 불검출-2.87 ${\mu}g$/kg이었고 평균 농도는 0.42 ${\mu}g$/kg로 나타났다. 2005 국민건강영양조사를 참고하여 만성1일인체노출량을 평가한 결과 훈제식육식품을 통한 노출량은 총 0.187 ng/kg B.W./d로 나타났다. 위해도 산출을 위하여 benzo[a]pyrene의 위상부암에 대한 BMDL값인 0.31-0.74 mg/kg B.W./d와 만성1일인체노출량을 이용하여 MOE를 구한결과 MOE는 1,657,754-3,957,219 수준으로 나타났다. Benzo[a]pyrene의 오염도는 식품의약품안전청에서 제시하는 기준규격인 5 ${\mu}g$/kg 이하로 나타나 훈제식육식품을 통한 benzo[a]pyrene의 노출정도는 안전한것으로 판단된다.

• 한국식품조리과학회지
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• 제32권4호
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• pp.476-491
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• 2016

Purpose: This study investigated consumers' perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea. Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea. Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant. Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.

• 한국축산식품학회지
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• 제37권2호
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• pp.162-167
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• 2017

Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from mechanically separated chicken meat surimi-like material (MSCM-SLM) processing wastewater by acidic pH-shifting, on the composition and texture of RP-MSCM-SLM, with RP contents of 0, 10, 20 and 30% (w/w) in the mixture. For that, proximate composition and gel properties were evaluated. The fat content of the MSCM-SLM was significantly reduced to 11.98% and protein increased to 83.64% (dry basis) after three washing cycles. The addition of 30% RP in the MSCM-SLM significantly augmented the protein content to 93.45% and reduced fat content from to 2.78%. On the other hand, the addition of RP was responsible for a drastic decrease in texture parameters, reaching 252.36 g, 185.23 g.cm, and 6.97 N for breaking force, gel strength and cutting strength, respectively, when 30% of RP was included in the MSCM-SLM. It was concluded that the obtained intermediary product (RP-MSCM-SLM) is a good option to applications in processed meat products where high texture parameters are dispensable, e.g., emulsified inlaid frankfurter-type sausages, but high protein content and low fat content desired.

• Asian-Australasian Journal of Animal Sciences
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• 제20권5호
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• pp.754-760
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• 2007

The effect of dehydrated food waste product (DFWP) inclusion in diets of Taiwan native chickens on the growth performance, carcass traits, clinical blood chemistry and nutrient digestibility was investigated with 320 male Taishi Native Chickens (Taishi No. 13). They were randomly allocated into four levels of DFWP inclusion (0, 5, 10, or 20%) treatment. Each treatment had 80 chickens with four replicates. At 15 weeks of age, 8 chickens were selected from each group for the nutrient digestibility trial. The results showed that body weight gain during the 0 to 4 week period decreased as the feed intake and feed conversion rate (FCR) increased linearly with increasing level of DFWP inclusion. During the 4 to 8 week period, greater body weight gains were recorded for the birds on the 5% DFWP inclusion level than for the control (p<0.05). During 8 to16 weeks, the feed intake and FCR increased linearly (p<0.05). Interestingly too, results of the carcass analysis showed that DFWP inclusion up to 20% in the diet significantly decreased the relative abdominal fat weight but increased the relative proventriculus and gizzard weights of the birds. However, other carcass parameters, meat quality and sensory scores were not significantly influenced by the dietary DFWP inclusion levels (p>0.05). Higher serum aspartate aminotransferase, ${\gamma}$-glutamyltransferase activity and crude protein digestibility, and lower gross energy digestibility were observed in the 20% DFWP group compared to the control (p<0.05). Dietary DFWP inclusion was inappropriate during the 0 to 4 week period. During 4 to 8 weeks, there was no adverse effect on chicken performance in the 20% group. There was no disadvantage on carcass properties and in the meat panel test. This result would not affect consumer determination.

• 대한임상검사과학회지
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• 제49권2호
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• pp.135-140
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• 2017

중합효소연쇄반응법을 이용한 축산물 가공식품 내에 존재하는 소고기 성분을 특이적으로 검출할 수 있는 방법을 개발하기 위하여 축산물 가공식품 78종류를 무작위로 선별하였다. 가공식품으로부터 추출한 genomic DNA를 이용하여 소의 미토콘드리아 16S rRNA 염기서열을 이용하여 strain-specific primer를 직접 제작하여 중합효소연쇄반응을 수행한 후, 증폭된 반응산물의 염기서열을 분석 하였다. 축산물 가공식품 내 소고기 성분 검출을 위한 중합효소연쇄반응 수행 결과, 소고기 성분이 함유되어 있는 17개의 축산물 가공식품이 정확히 증폭되었고, 증폭산물의 DNA 염기서열 분석 결과 소의 미토콘드리아 16S rRNA 서열과 95% 이상의 상동성을 보였다. 본 실험에서 제시된 방법으로 축산물 가공식품 내 소고기 성분검출을 적용하였을 시, 소고기 성분이 함유된 축산물 가공식품을 정확하게 감별할 수 있었으며, 나아가 식품 원재료의 허위기재 등에 의한 불량식품 유통 근절 및 종교적 이유로 인한 금기 식품감별 등과 같은 과학적 식품 감시에 기여할 수 있다고 사료된다.