• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 1997년도 임시총회 및 제20차 추계학술발표회
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• pp.153-153
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• 1997

• Food Science and Biotechnology
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• 제17권1호
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• pp.212-215
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• 2008

The effect of gamma irradiation on the Hunter color values, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken was investigated. Fresh meat samples were purchased from local markets, packed and frozen in polyethylene bags, and irradiated at 5 kGy. The Hunter's L-values (lightness) were not significantly different in all the meat samples after irradiation, but the a-values (redness) were higher in the irradiated beef and pork than the non-irradiated ones. After 6 months of storage at $-6^{\circ}C$, the L-values increased in all the meat samples and the a-value in chicken was lower in the irradiated sample than that of the control. The microbial counts decreased in all the samples right after irradiation, but the coliforms and yeasts & molds increased by 1-2 log cycles after 6 months even under frozen state. The overall acceptability of the meat was not affected by irradiation. Panelists had a higher likeness for the increased redness in irradiated beef. In general, only the color changes in meat as a result of irradiation were found to be species-dependent.

• Asian-Australasian Journal of Animal Sciences
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• 제30권2호
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• pp.254-261
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• 2017

Objective: The effects of aging and freezing/thawing sequence on color, physicochemical, and enzymatic characteristics of two beef muscles (Mm. gluteus medius, GM and biceps femoris, BF) were evaluated. Methods: Beef muscles at 3 d postmortem were assigned to four different combinations of aging and freezing/thawing sequence as follows; aging at $2^{\circ}C$ for 3 wk (A3, never-frozen control), freezing at $-28^{\circ}C$ for 2 wk then thawing (F2, frozen/thawed-only), aging at $2^{\circ}C$ for 3 wk, freezing at $-28^{\circ}C$ for 2 wk then thawing (A3F2), and freezing at $-28^{\circ}C$ for 2 wk, thawing then further aging at $2^{\circ}C$ for 3 wk (F2A3). Results: No significant interactions between different aging/freezing/thawing treatments and muscle type on all measurements were found. Postmortem aging, regardless of aging/freezing/thawing sequence, had no impact on color stability of frozen/thawed beef muscles (p<0.05). F2A3 resulted in higher purge loss than F2 and A3F2 treatments (p<0.05). A3F2 and F2A3 treatments resulted in lower shear force of beef muscles compared to F2 (p<0.05). Although there was no significant difference in glutathione peroxidase (GSH-Px) activity, F2A3 had the highest ${\beta}-N-acetyl$ glucominidase (BNAG) activity in purge, but the lowest BNAG activity in muscle (p<0.05). GM muscle exhibited higher total color changes and purge loss, and lower GSH-Px activity than BF muscle. Conclusion: The results from this present study indicate that different combinations of aging/freezing/thawing sequence would result in considerable impacts on meat quality attributes, particularly thaw/purge loss and tenderness. Developing a novel freezing strategy combined with postmortem aging will be beneficial for the food/meat industry to maximize its positive impacts on tenderness, while minimizing thaw/purge loss of frozen/thawed meat.

• 한국식품과학회지
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• 제21권3호
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• pp.364-369
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• 1989

본 실험은 냉동저장 중에 법동변성 방지제의 첨가가 우육과 돈육의 품질에 미치는 영향을 알아본 것으로 냉동변성 방지제 종류는 sorbitol, mono sodium glutamate와 sodium tripolyphosphate를 혼합하여 사용한 CP-A, sorbitol, sucrose와 sodium tripolyphosphate를 섞은 CP-B 그리고 sorbitol, sucrose, sodium citrate와 sodium tripolyphosphate를 사용한 CP-C세 종류이었고 시료는 $-20^{\circ}C$에서 12주간 저장되었으며 분석항목으로는 pH변화, TBA가, 유리지방산 함량의 변화, 수용성 및 염용성 단백질의 추출성이었다. 그 결과를 요약하면 다음과 같다. 1. 냉동변성 방지제 첨가구의 pH는 무첨가구의 pH보다 0.2-0.5unit 정도의 상승효과를 보였으며 TBA가 및 유리지방산 함량은 저장기간이 길어짐에 따라 무첨가구에 비해 증가하는 경향을 보였다. 2. 수용성 단백질의 추출성은 냉동변성 방지제를 처리할 때 돈육이 우육에 비해 높은 추출율을 보였는데 특히 돈육의 CP-B 처리구에서 무첨가구에 비해 우수하였다. 3. 염용성 단백질의 추출성에 대한 냉동변성 방지제의 효과는 우육의 CP-A 처리구와 돈육의 CP-B 처리구에서 무첨가구에 비해 약 10-25%의 높은 추출성 향상을 나타내었다.

• 한국축산식품학회지
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• 제42권2호
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• pp.341-349
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• 2022

The objective of this study was to examine the effect of temperature abuse prior to cold storage on changes in quality and metabolites of frozen/thawed beef loin. The aerobic packaged samples were assigned to three groups: refrigeration (4℃) (CR); freezing (-18℃ for 6 d) and thawing (20±1℃ for 1 d), followed by refrigeration (4℃) (FT); temperature abuse (20℃ for 6 h) prior to freezing (-18℃ for 6 d) and thawing (20±1℃ for 1 d), followed by refrigeration (4℃) (AFT). FT and AFT resulted in higher volatile basic nitrogen (VBN) values than CR (p<0.05), and these values rapidly increased in the final 15 d. Cooking loss decreased significantly with an increase in the storage period (p<0.05). In addition, cooking loss was lower in the FT and AFT groups than in the CR owing to water loss after storage (p<0.05). A scanning electron microscope (SEM) revealed that frozen/thawed beef samples were influenced by temperature abuse in the structure of the fiber at 15 d. Metabolomic analysis showed differences among CR, FT, and AFT from partial least square discriminant analysis (PLS-DA) based on proton nuclear magnetic resonance (¹H NMR) profiling. The treatments differed slightly, with higher FT than AFT values in several metabolites (phenylalanine, isoleucine, valine, betaine, and tyrosine). Overall, temperature abuse prior to freezing and during thawing of beef loin resulted in accelerated quality changes.

• 한국식품영양과학회지
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• 제25권4호
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• pp.637-642
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• 1996

본 실험에서는 동결된 홀스타인 안심육을 해동하여 다시 냉장시켰을 경우 물리화학적 성질과 관능특성이 가열육의 기호성을 향상시킬 수 있도록 변하는지를 검토하기 위해서 전단력가, 근원섬유 소편화율, 30KD의 출현 정도, 생육향 및 연도 그리고 가열육의 기호성에 대하여 조사하고 아미노산 함량과 ATP 관련 화합물의 차이도 비교하였다. 냉장 안심육은 생육향(p<0.01), 연도(p<0.05), 전단력가(p<0.05), 근원섬유의 소편화율(P<0.01) 및 30KD 성분의 출현 정도(p<0.001)가 동결 안심육 보다 우수하였으며, 동결육을 해동하여 다시 $3^{\circ}C에서$ 냉장하므로써 동결육 보다 전단력가(p<0.05), 근원섬유의 소편화율(p<0.001) 및 30KD성분(p<0.001)이 현저하게 우수하였고 연도(p<0.05)가 향상되고 생육향(p<0.05)도 좋아졌다. 동결 해동한 후 다시 냉장한 안심육을 가열하였을 때에도 해동 직후의 안심육에 비하여 가열육향과 텍스쳐가 향상되었으며, 기호성(p<0.05)도 현저하게 좋아졌다. 그러나 후각을 차단한 상태에서만 느껴지는 맛은 유의한 차이가 없었다. 그리고 동결 해동 후 다시 냉장한 안심육은 해동 직후의 안심육 보다 aspartic acid 및 leucine 함량이 많아졌고 (p<0.05) IMP 함량이 적었으며 (p<0.05), hypoxanthine (p<0.05)과 inosine의 함량은 많아졌다.

• 한국축산식품학회지
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• 제33권6호
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• pp.723-729
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• 2013

In this study, the quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen beef were examined. The loin and round of second grade Hanwoo were sliced into 5-7 cm thickness and packed with aerobic packaging. The packaged beef samples, which were frozen by air blast freezing at $-45^{\circ}C$ and electro-magnetic freezing at $-55^{\circ}C$, were thawed by 4 thawing methods with refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). These samples were thawed to the point, which were core temperature reached $0^{\circ}C$. Analyses were carried out to determine drip and cooking loss, water holding capacity (WHC), moisture contents and sensory evaluation. Frozen beef thawed by microwave indicated a lower drip loss (0.66-2.01%) than the other thawing methods (0.80-2.50%). Cooking loss after electro-magnetic freezing indicated 52.0% by microwave thawing for round compared with 41.8% by refrigeration, 50.1% by RT, and 50.8% by cold water. WHC thawing by microwave with electro-magnetic freezing didn't showed any difference depending on the thawing methods, while moisture contents was higher thawing by microwave with electro-magnetic freezing than refrigeration (71.9%), RT (75.0%), and cold water (74.9%) for round. The texture of sensory evaluation for round thawed by microwave result was the highest than refrigeration (4.7 point), RT (6.4 point) and cold water (6.6 point), while sensory evaluation was no significant difference. Therefore, it was shown that microwave thawing is an appropriate way to reduce the deterioration of meat quality due to freezing.

• 한국축산식품학회지
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• 제38권1호
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• pp.180-188
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• 2018

The market size of home meal replacement (HMR) products has been gradually growing worldwide, even in Korea. In Korean HMR products, meat is the most important food ingredient compared with rice and vegetables. Therefore, this study aimed to evaluate changes in physiochemical and sensory aspects of beef under different preparation processes. For preparing four treatments, beef eye of round (ER) added with salt and sugar (treatment 1) and that without salt and sugar (treatment 2) were mixed with rice and frozen at $-50^{\circ}C$. Beef ER without salt and sugar was also topped onto the rice and frozen (treatment 3), and that was topped onto the rice and precooled before freezing (treatment 4). Physiochemical analyses included cooking and drip losses, shear force, color, salt soluble protein, and sensory attributes were tested. The results showed significantly higher drip loss and total loss in beef ER samples 1 and 2, which were mixed with rice, compared to beef ER samples 3 and 4, which were not mixed with rice. A significantly higher discoloration was also observed in beef ER samples 1 and 2, compared to that in samples 3 and 4. In the partial least squares regression (PLSR) analysis, beef ER sample 4 (precooled before freezing) was highly related to sensory attributes, such as flavor, overall acceptability, and juiciness, and far from non-preferred shear force. As a result, beef ER in HMR sample 4 was the most preferable to the sensory panel, and it had the most desirable physicochemical analysis outcomes.

• 대한수의학회지
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• 제32권1호
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• pp.143-151
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• 1992

Sixty Four fresh and 142 frozen embryos of dairy cattle were transferred to synchronized dairy, beef or Korean Native Cattle nonsurgically at National Animal Breeding Institute from 1985 to 1990. The results obtained were as follows ; 1. The pregnancy rate of fresh embryos(39.1%) was higher than that of frozen embryos(32.4%) and average pregnancy rate was 34.5%. 2. The pregnancy rate of grade 1 embryos was higher than that of grade 2 embryos for both fresh(41.3% vs 33.3%) and frozen embryos(35.4% vs 25.6%). 3. The pregnancy rate according to development stage of fresh embryos was increased with maturity as 29.2%, 33.3%, 50.0% and 54.5% for morula, early blastocyst, blastocyst and expanded blastocyst, respectively. For frozen embryos, the pregnancy rate of blastocyst(44.4%) was higher than those of morula(31.3%) and early blastocyst(28.0%). 4. The pregnancy rate according go recipient-donor synchrony for fresh embryos was higher when the recipients exhibited estrus 1 day earlier than the donors(43.8%) than when the recipients exhibited estrus 1 day later than the donors(38.1%) or when the recipients and donors exhibited estrus at the same time(37.0%). For forzen embryos, the pregnancy rate was decreased when the recipients and donors exhibited estrus at the same time(37.9%), when the recipients exhibited estrus 1 day later than the donors(32.0%) and when the recipients exhibited estrus 1 day earlier than the donors(23.5%), in sequence. 5. The pregnancy rate of heifers was higher than that of cows for both fresh(50.5% vs 37.9%) and frozen embryos(39.7% vs 25.7%). 6. The pregnancy rate according to recipient breed for fresh embryos was higher in dairy cattle(42.1%) and beef cattle(40.%) than in Korean Native Cattle(33.3%). For frozen embryos, the pregnancy rate was decreased beef cattle(39.1%), dairy cattle(30.3%) and Korean Native Cattle(14.3%), in sequence. 7. The pregnancy rate according to equilibrium steps of glycerol and freezing rate was higher when transferred after 3-steps equilibrium and freezing by the rate of $0.3^{\circ}C$/min from $-6^{\circ}C$ to $-35^{\circ}C$ and $0.1^{\circ}C$/min to $-38^{\circ}C$(39.4%) than when transferred after 6-steps equilibrium and freezing by the rate of $0.5^{\circ}C/min$ from $-6^{\circ}C$ to $-30^{\circ}C$(30.3%).

• 한국식품과학회지
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• 제30권5호
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• pp.1209-1213
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• 1998

4종류의 Escherichia coli O157:H7을 tryptic soy broth에 배양한 후 0.1 M phosphate buffer에 동결시킨 균체와 우육에 접종한 균체의 감마선 조사에 의한 방사선 감수성을 조사하였다. 균체의 증식은 tryptic soy broth에서 $37^{\circ}C$ 배양으로 24시간대에 최대균수를 나타내었다. 대수기때의 동결균체의 $D_{10}$ 값은 $0.09{\sim}0.15\;kGy$, $12D_{10}$값은 $1.08{\sim}1.80\;kGy$, 2와 3 kGy에서 불활성화 계수는 $13.33{\sim}33.33$이었다. 한편, 우육에 접종한 균체의 $D_{10}$값은 $0.30{\sim}0.47\;kGy$, $12D_{10}$값은 $3.60{\sim}5.64\;kGy$, 2와 3 kGy 선량에서의 불활성화계수는 $4.26{\sim}10.00$으로 동결균체가 우육접종균체보다 더 높은 방사선 감수성을 나타내었다.