• 생명과학회지
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• 제17권7호통권87호
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• pp.964-969
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• 2007

본 연구는 돼지지방, 올리브유 및 대두유를 첨가한 분쇄돈육의 품질 및 기호성을 검토하기 위하여 돼지지방을 첨가한 분쇄돈육(GP-P), 올리브유를 첨가한 분쇄돈육(GP-O) 및 대두유를 첨가한 분쇄돈육(GP-S) 등 세 종류의 분쇄육을 제조하고 일반성분, 표면색깔, 지방산 조성, 보수력, pH, VBN 함량, TBARS값 및 순위법에 의한 기호성을 측정하였다. 수분, 조단백질, 조지방 및 조회분 함량은 GP-P, GP-O 및 GP-S 사이에 통계적 유의성이 없었다. $L^{*}$(명도), $a^{*}$(적색도) 및 $b^{*}$(황색도)값은 GP-P가 GP-O 및 GP-S보다 유의하게 높았다(p<0.05). 가장 많이 함유된 포화지방산은 palmitic acid로서 GP-P(24.384%)가 GP-O(15.611%) 및 GP-S(14.423%)보다 유의하게 높았다(p<0.05). 불포화지방산의 경우 GP-P(43.773%)및 GP-O(65.040%)는 oleic acid가 가장 많았으며, GP-S는 linoleic acid(40.762%)가 가장 많이 함유되어 있었다. 보수력은 GP-P가 GP-O 및 GP-S보다 높았으며, pH는 GP-S가 GP-P및 GP-O보다 높았고, VBN 함량 및 TBARS값은 GP-P가 GP-O및 GP-S보다 유의하게 높았다(p<0.05).가열하지 않은 분쇄돈육의 색깔은 GP-O 및 GP-S가 GP-P보다 우수하였으나(p<0.05), 향기는 시료들 사이에 통계적 유의성이 없었다. 가열 분쇄육의 경우, 향기는 시료들 사이에 유의한 차이가 없었으며, 맛, 조직감 및 전체적인 기호성은 GP-S가 가장 우수하였고(p<0.05), 다즙성은 GP-O 및 GP-S가 GP-P보다 우수하였다(p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제32권2호
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• pp.249-256
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• 2019

Objective: The present study aimed at comparing the nutritional composition and color traits between two meat types: Horse meat and pork from Korean native black pigs raised in Jeju Island. Methods: After slaughter 24 h, the longissimus dorsi samples were taken from left side carcasses of the 32-mo-old Jeju female breed horses and the 6-mo-old Korean native black pigs (n = 10 each). The samples were then placed into cool boxes containing ice packs and transported to the Laboratory of Meat Science where all visual fats and connective tissues were trimmed off and then the samples were ground. All the samples were analyzed for nutritional composition (proximate composition, minerals, vitamins, fatty acids, and amino acids) and color traits. Results: The horse meat contained significantly higher collagen, moisture and protein than the pork (p<0.05). The Jeju horse meat showed more desirable fatty acid profiles such as containing significantly lower saturated fatty acids (SFA), higher polyunsaturated fatty acids (PUFA) contents and PUFA/SFA ratios than the pork (p<0.05). Differences in concentrations of ten amino acids existed between the two meat types in which the horse meat had higher values for all these amino acids, total amino acids (20.33 g/100 g) and essential amino acids (10.06 g/100 g) than the pork (p<0.05). Also, the horse meat showed significantly higher concentrations of Fe (34.21 mg/100 g) and Cu (2.47 mg/100 g) than the pork (Fe, 17.42 mg/100 g and Cu, 1.51 mg/100 g) (p<0.05). All the vitamins detected showed statistical differences between the two meat types in which the horse meat had higher concentrations of vitamin B1 (25.19 mg/100 g), B2 (92.32 mg/100 g), B3 (2,115.51 mg/100 g), and B5 (67.13 mg/100 g) than the pork (p<0.05). Conclusion: Based on the results obtained in the study, it is concluded that the two meat types studied are rich in nutrients and the animal species strongly affected the nutritional values and color traits of the muscle tissues.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1256-1256
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• 2001

The physico-chemical and texture characteristics of meat determine the nutritional, technological and sensory quality. However, the analysis of meat quality requires expensive, laborious and time consuming analytical methods. The objective of this study was to evaluate NIR spectroscopy using transmittance for determining the moisture, fat, protein and total pigment content, the water holding capacity (WHC) and the toughness of beef meat. A total of 318 spectra were recorded from ground beef samples by a Feed Analyzer 1265 of Infratec. The samples were obtained from the Longissimus muscle of the 10$^{th}$ rib of yearling bulls, ground with an electrical chopper, vacuum packaged, aged during 7 days and frozen at -24$^{\circ}C$ until the analyses were done. Moisture content was measured by oven drying at 10$0^{\circ}C$, fat content was determined by Soxhlet extraction and protein content was estimated from nitrogen content using the Kjeldahl analysis. The total pigment content was determined by the method of Hornsey and the WHC using the method of filter paper press. The instrumental evaluation of texture (maximum load WB, maximum stress MS and toughness) was conducted in an Instron equipment with a Warner-Bratzler shearing device. This analysis was performed on a chop of 3.5 cm obtained from the longissimus of the 8$^{th}$ rib, aged during 7 days, kept frozen at -24$^{\circ}C$ and cooked before the analysis. Near infrared spectra were recorded as log 1/T (T=transmittance) at 2 nm intervals from 850 to 1050 nm using a Feed Analyzer 1265 of Infratec. Calibrations were performed with the WinISI software (vs. 1.02) using the MPLS method. To examine the effect of scatter correction o. derivation of spectra on the calibration performance, calibrations were calculated with the crude spectra or pretreated with different mathematical treatments (inverse MSC, SNVD) and/or second derivative operation. For chemical composition, the use of the scatter corrections improved the calibration statistics, in terms of lower SECV and higher $r^2$. In most of the variables, the use of the 2$^{nd}$ derivative improved the predictions, mainly when combined with the SNVD treatment. However, for predicting the texture traits, the best estimation was obtained from the crude spectrum. These results showed that the equations obtained for predicting moisture, fat and total pigments were very accurate, with $r^2$ being higher that 0.9. However, the prediction of the texture traits (WB, MS, toughness) from ground meat was poor.

• 한국축산식품학회지
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• 제36권3호
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• pp.326-334
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• 2016

This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (a_w) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product. After spent hen meat was ground, formulated, reformed and then dried in convection oven at 85℃ for 2 h followed by 60℃ for 1 h, all jerky samples showed values of a_w ≤0.85 with total aerobic bacteria, yeast and mold and Staphylococcus aureus counts were reduced to undetectable levels. Moreover, the results showed that the 15% glycerol added jerky showed superior quality, indicated by the lowest a_w, low protein aggregation as evaluated by sorption isotherm and the lowest shear value as compared to sorbitol added and control samples (p<0.05). Regardless effect of humectant, roasting could improve the quality of the jerky via enhanced sensory attributes by increasing color, appearance, flavor and overall acceptability scores (p<0.05). Therefore, spent hen meat could be used as a potential raw material for jerky in which soft product texture obtained by the addition of glycerol and intense flavor resulted from roasting process after drying, leading to sensory acceptance.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1255-1255
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• 2001

The study used 356 veal calf meat samples received from Finland (n=16), France (n=109), Italy (n=81) and The Netherlands (n=150). Calves were raised under experimental protocols that compared feeding and housing practices normally used in each county to treatments aiming at improving animal welfare. Samples were taken at the $8^{th}$ rib of Longissimus thoracis muscle 24h after slaughter, They were kept refrigerated ( $2-4^{\circ}C$) under vacuum package for 6d and then frozen ($-20^{\circ}C$) until meat quality evaluation. Measurements included pH, color (Hunter Lab system), shear force, chemical composition (DM, Ash, Ether Extract, collagen and haematin content), weight and area cooking losses and a sensory evaluation by a group of panelists. A sample of meat was ground with a blade mill and scanned in duplicate between 1100 and 1498 nm (FOSS NIR Systems 5000). WinISI software was used to develop a discriminating equation using NIR spectra (SNV-detrend, derivative=1, gap=4nm, smooth=4nm). The Proc ANOVA and DISCRIM of SAS were used for all the laboratory determinations. County of production had a significant (P<0.01) effect on all the parameters. However, discriminant analysis using any or few laboratory parameters resulted in great errors of county classification. A more accurate (98.8%) classification was obtained only when using all the laboratory parameters. NIRS classified correctly 354 of the 356 samples (99.4%). Provided with a larger data set, NIRS could be used to identify country of production of veal meat.

• Journal of Animal Science and Technology
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• 제50권4호
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• pp.535-542
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• 2008

미트패티에 무첨가구(대조구)와 갈은 생토마를 각각 0.5, 1.0 및 1.5%씩 첨가하여 제품을 제조한 후 냉동 저장 중 물리화학적 및 관능적 품질특성을 조사하였다. pH, 명도 및 적색도는 토마토를 첨가한 제품에서 유의적으로 높게 나타났고(p<0.05), TBARS는 대조구에 비해 낮았다(p<0.05). 관능검사 결과 토마토 첨가는 전체적인 기호도에서 유의적 차이는 없었으나 다소 높은 점수를 얻었다. 이상의 결과에서 토마토를 함유한 기능성 미트패티 생산 시에는 첨가수준이나 첨가형태 등에 대한 더 많은 연구가 진행될 필요가 있다.

• 한국수산과학회지
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• 제16권3호
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• pp.247-254
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• 1983

In previous paper (Lee and Kim, 1983) the effect of moisture level and frequency on dielectric properties of sardine starch paste was mentioned. The effect of temperature and starch content of the paste upon dielectric permittivity and activation energy was discussed in this report. Addition of starch affected on dielectric property. Increases of starch in the mixtures resulted in higher complex permittivity and lower critical moisture content (hc) as shown in the mixtures with $20\%$ and $50\%$ starch which were ${\varepsilon}^{\ast}=2.97+j0.36,\;hc=8.0\%;\;{\varepsilon}^{\ast}=3.54+j0.44,\;hc=7.8\%$, respectively while being ${\varepsilon}^{\ast}=2.73+j0.29,\;hc=8.4\%$ for the plain ground sardine meat. When temperature was raised the complex permittivity tended to increase at above the critical moisture content in all cases. The activation energies for plain ground meat and $30\%$ starch added mixture at below the critical moisture of $8.4\%$ were 15.44 kcal/mol and 13.86 kcal/mol while those at the moisture of $12.2\%$ were 10.27 kcal/mol and 9.31 kcal/mol, respectively.

• 한국축산식품학회지
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• 제23권3호
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• pp.200-208
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• 2003

게르마늄의 급여가 오리의 육질에 미치는 영향을 구명하기 위하여 게르마늄을 급여하지 않은 대조구(T1), 사육 11일-42일간 게르마늄 1% 급여구(72), 사육 0-10일에 게르마늄 침지수를 급여한 후에 11일-42일간 게르마늄 1% 급여구(T3)로 나누어 실험을 실시하였다. 도계 처리한 오리의 가슴육과 다리육을 분리하여 3$\pm$1$^{\circ}C$, 1,200 Lux에서 12일간 저장하면서 육질검사를 실시하였다. 육의 pH는 게르마늄 급여에 따른 영향은 없었고, 지방함량은 게르마늄 급여육이 대조구보다 유의적으로 높았다(p<0.05). 지방산 조성은 침지수 급여구(T2)가 T1이나 대조구에 비해 포화지방산 함량이 낮았고, 불포화지방산은 높았다. TPA 검사에서는 경도와 응집성이 침지수 급여구(T2)에서 대조구보다 낮은 값을 나타내었다(p<0.05). 게르마늄 급여구가 대조구에 비해 가슴육과 다리육 모두 콜레스테를 함량이 낮았으나 가슴육은 침지수 급여구(T2)만 통계적 유의차를 나타내었다(p<0.05). 냉장 저장기간 중에 대조구에 비해 게르마늄 급여구의 TBARS가 비교적 낮은 수준을 유지하여(p<0.05) 항산화 효과가 있는 것으로 나타났으며 급여구간 차이는 없었다. 게르마늄을 급여하면 저장중 육색의 L', b'와 ho값이 유의적으로 높았고 (p<0.05). a*값의 증가가 둔화되었다. 그러므로 오리에 게르마늄을 급여하면 육색과 연도가 개선되고 저장 중 산화가 지연되는 것으로 나타났다.

• 한국수산과학회지
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• 제11권4호
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• pp.197-203
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• 1978

먹장어를 연제품원료로서 이용하기 위한 기초자료를 얻고자 먹장어 어묵의 최적가공조건을 실험한 결과를 요약하면 다음과 같다. 채육한 육에 대하여 전분은 $5\%$, 식염은 $3\%$, tripolyphosphate는 $0.3\%$, 수세회수는 6회, 1단가열은 $45\~50^{\circ}C$에서 1시간, 2단가열은 $90^{\circ}C$에서 30분간이 좋았다. 1단가열 대신 자연응고 현상을 이용할 경우에는 $25^{\circ}C$에서 1시간 자연응고 시킨 다음 $90^{\circ}C$에서 30분간 가열하는 것이 좋았다.

• 한국축산식품학회지
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• 제31권3호
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• pp.389-397
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• 2011

This study was conducted to examine the effect of salt concentration in soybean sauce (ganjang) on pre-rigor ground Hanwoo (Korean native cattle) muscle. Although adding soybean sauce reduced pH of pre-rigor Hanwoo muscle, it improved the water holding capacity (WHC), cooking loss, total protein solubility, myofibrillar fragmentation index (MFI), 2-thiobar-bituric acid (TBA) values, and textural properties by increasing salt concentration in the soybean sauce. In particular, adding soybean sauce inhibited lipid oxidation despite increasing salt concentration. An increased salt concentration in the soybean sauce in pre-rigor Hanwoo muscle tended to make the meat have lower lightness and higher redness and yellowness values. Although soybean sauce had a significantly lower pre-rigor salting effect than sodium chloride in terms of cooking loss and total protein solubility (p<0.05), soybean sauce improved myofibrillar fragmentation and lipid oxidation when compared with sodium chloride. Furthermore, no significant differences in textural properties were observed between adding soybean sauce and sodium chloride at the same salt concentrations. Therefore, soybean sauce can be a functional curing material for pre-rigor muscle.