• 한국축산식품학회지
• /
• 제35권4호
• /
• pp.524-532
• /
• 2015

The objective of this study was to investigate the effects of high post-mortem temperature application on development of pale, soft, exudative (PSE) turkey meat characteristics in terms of local slaughter conditions. Within this scope, it was targeted to obtain PSE-like muscles benefiting from different post-mortem temperature applications. Immediately after slaughter, turkey Pectoralis major (n=15) muscles were kept at various post-mortem temperatures (0, 10, 20, 30, and 40℃) for 5 h. pH values of 40°C treatment were lower than four other treatments (p<0.05). L* values, drip loss, cook loss, and thawing loss of 40℃ group were higher than the other groups (p< 0.05). Napole yield of 40℃ treatment indicated that high post-mortem temperature decreases brine uptake. Protein solubility of 40℃ group was lower than 0℃ group (p<0.05). Expressible moisture did not differ between 0 and 40℃ treatments. Hardness, gumminess and chewiness of 40℃ treatment were higher than 0℃ treatment. The results of this research showed that high post-mortem temperature treatment induced development of PSE-like turkey meat, with lower pH, paler color, higher technological and storage losses, and reduced protein solubility and texture.

• Asian-Australasian Journal of Animal Sciences
• /
• 제7권3호
• /
• pp.405-411
• /
• 1994

Purified myofibrils were prepared from ante-mortem stress and control lots of Taiwan country chicken breast and thigh muscles at death and afler storage at $4^{\circ}C$ for 0, 1, 2, 3, and 7 days post-mortem. Sodium dodecyl sulfate polycrylamide gel electrophoresis (3.2%) and densitometer were used to examine the effect of ante-mortem stress and control storage of muscle on titin and nebulin. Results indicated that titin and nebulin were more rapidly degraded in the control and the ante-mortem stress light muscles than in the control and ante-mortem dark muscles of Taiwan country chicken. In contrast, nebulin was shown to be more resistance to degradation in the ante-mortem stress dark muscle than in the control light muscle.

• 한국축산식품학회지
• /
• 제41권4호
• /
• pp.589-607
• /
• 2021

Meat proteolytic systems play a crucial role in meat tenderisation. Understanding the effects of processing technologies and post-mortem storage conditions on these systems is important due to their crucial role in determining the quality characteristics of meat and meat products. It has recently been proposed that tenderisation occurs due to the synergistic action of numerous endogenous proteolytic systems. There is strong evidence suggesting the importance of μ-calpain during the initial post-mortem aging phase, while m-calpain may have a role during long-term aging. The caspase proteolytic system is also a candidate for cell degradation in the initial stages of conversion of muscle to meat. The role of cathepsins, which are found in the lysosomes, in post-mortem aging is controversial. Lysosomes need to be ruptured, through aging, or other forms of processing to release cathepsins into the cytosol for participation in proteolysis. A combination of optimum storage conditions along with suitable processing may accelerate protease activity within meat, which can potentially lead to improved meat tenderness. Processing technologies such as high pressure, ultrasound, and shockwave processing have been reported to disrupt muscle structure, which can facilitate proteolysis and potentially enhance the aging process. This paper reviews the recent literature on the impacts of processing technologies along with post-mortem storage conditions on the activities of endogenous proteases in meat. The information provided in the review may be helpful in selecting optimum post-mortem meat storage and processing conditions to achieve improved muscle tenderness within shorter aging and cooking times.

• Asian-Australasian Journal of Animal Sciences
• /
• 제26권3호
• /
• pp.443-454
• /
• 2013

Tenderness is the most important meat quality trait, which is determined by intracellular environment and extracellular matrix. Particularly, specific protein degradation and protein modification can disrupt the architecture and integrity of muscle cells so that improves the meat tenderness. Endogenous proteolytic systems are responsible for modifying proteinases as well as the meat tenderization. Abundant evidence has testified that calpains (CAPNs) including calpain I (CAPN1) and calpastatin (CAST) have the closest relationship with tenderness in livestock. They are involved in a wide range of physiological processes including muscle growth and differentiation, pathological conditions and post-mortem meat aging. Whereas, Calpain3 (CAPN3) has been established as an important activating enzyme specifically expressed in livestock's skeletal muscle, but its role in domestic animals meat tenderization remains controversial. In this review, we summarize the role of CAPN1, calpain II (CAPN2) and CAST in post-mortem meat tenderization, and analyse the relationship between CAPN3 and tenderness in domestic animals. Besides, the possible mechanism affecting post-mortem meat aging and improving meat tenderization, and current possible causes responsible for divergence (whether CAPN3 contributes to animal meat tenderization or not) are inferred. Only the possible mechanism of CAPN3 in meat tenderization has been confirmed, while its exact role still needs to be studied further.

• 한국게임학회 논문지
• /
• 제11권2호
• /
• pp.131-140
• /
• 2011

프로그램 개발에 있어 디버깅은 매우 중요한 요소이다. 개발 과정에서 디버깅을 통해 버그를 대부분 잡을 수 있지만 제품이 출시된 이후에도 프로그램 버그를 잡을 수 있는 시스템이 필요하다. 이를 위해 포스트 모템 디버깅에 대해 살펴보고 프로세스 덤프에 대해 논의한다. 또한 프로그램이 다운되었는데 프로세스 덤프가 생성되지 않는 상황에 대해 원인을 분석해 보도록 한다. 아울러 검증된 예외 핸들러라 하더라도 프로세스 덤프를 남기지 못하는 상황을 이해하고 이런 상황을 타개하기 위해 EHModule(Exception Handler Module)를 구현한다. 구현한 EHModule의 핵심 루틴을 설명하고 해당 모듈의 특징 및 효용성에 대해 언급한다.

• 식품보건융합연구
• /
• 제4권3호
• /
• pp.12-21
• /
• 2018

This research was conducted at agric physical lab, Department of Animal science, Faculty of Agriculture to determines the effects of marinating spent layer meat with basil leaf paste on drip loss and sensory attributes under different post mortem conditions. In the light of this, the poultry industry is obliged to continuously grow for a steady supply of quality poultry meat. Marinating the spent layer hen's meat with fresh basil leaves (Ocimum basilicum) in addition to subjecting the meat to 0, 6, 12, and at 24 hours post mortem aging before cooking increased it's organoleptic attributes which was readily acceptable to consumers. Marination of meat with herbs or spices like basil leaves paste had enhanced consumer's preference for taste, texture aroma, colour and overall acceptance. Marination improved consumer acceptance of spent layer meat irrespective of parts and post mortem aging. However, the majority of the respondents preferred meat marinated and subjected to 12 hours of post mortem aging. It is recommended that more quantity of marinate should be added further studies should in order to determine more effect of fresh basil leaves rough paste. And more hours of postmortem aging should be increased in order to determine more effect of fresh basil leaves rough paste marinate.

• Asian-Australasian Journal of Animal Sciences
• /
• 제19권4호
• /
• pp.605-610
• /
• 2006

The objective of the present experiment was to determine the effects of slaughtering at different ages and the use of a commercial probiotic (115-Biogallinox) in broiler diets on the color properties of carcasses, during the first 24 h following slaughter. Ross 308 male broiler chickens obtained from a commercial hatchery were raised to either 35 or 42 days of age. Chickens were fed with different levels of probiotic ($P_0$: 0.0%, $P_1$: 0.1% and $P_2$: 0.2%) containing Saccharomyces cerevisiae during the experimental period. At the end of the trial all birds were slaughtered and then stored at $3^{\circ}C$ for 24 h. The pH and skin colour of carcasses were determined 1, 3, 7, 10, 13, 17 and 24 h after slaughter. Although the use of probiotic and post-mortem ageing time affected the pH (p<0.01), it was not affected by slaughter age (35 and 42 days) (p>0.05). The highest pH values occurred in carcasses of broilers fed 0.2% probiotic. The pH values of carcasses decreased with post-mortem ageing time (p<0.01). Main factors (treatment, slaughter age and post-mortem ageing time) had an effect on colour ($L^*$, $a^*$ and $b^*$) values (p<0.01). $L^*$ values of 42d-old slaughter and $P_2$ group were lower than those of 35d-old slaughter and other probiotic groups. The $a^*$ and $b^*$ values of 35d-old slaughter were lower than those of 42d-old slauhgter. The $a^*$ and $b^*$ values increased during post-mortem ageing (p<0.01). It was determined that changing of the colour traits of broiler carcasses was correlated with probiotic, pH and post-mortem ageing time. Also, it was observed that darkness of carcass colour increased as time progressed.

• 한국식품과학회지
• /
• 제28권3호
• /
• pp.566-572
• /
• 1996

본 연구에서는 숙성 중 야기되는 식육의 인화정도를 파악할 수 있는 척도로서 이용하기 위하여, 근원섬유 Z선의 구성단백질의 하나인 zeugmatin에 대한 항체를 조제, 간접연역형광법으로 zeugmatin의 숙성중 변화와 근원섬유의 소편화와의 관계를 알아 보았다. Zeugmatin은 변성하기 쉬운 단백질로서 재래식 방법으로는 정제가 블가능하므로 이 단백질을 함유하는 획분을 정제과정 중에 채취하여 전기영동으로 전개, 이에 해당하는 band를 분리하여 polyclonal항체를 용이하게 받을 수 있었으며, 이 조제된 항체는 zeugmatin과 특이적으로 반응하였다. 조제된 항체를 이용하여 간접면역형광법으로 식육의 숙성중에 zeugmatin의 변화와 근원섬유의 소편화로 나타나는 식육의 연화와의 상관관계를 알아 본 결과, 이 두가지 변화는 특이적으로 일치하였다 즉, 닭의 흉근을 $4^{\circ}C$에서 숙성하면서 측정한 근원섬유의 소편화도는 도살 후 6시간에서 24시간 사이에 급속히 증가하여 이 시간대에 식육이 급속히 부드러워짐을 나타내었고, zeugmatin에 대한 항체가 나타내는 형광광도도 도살 후 6시간에서 24시간 사이의 동일한 시간대에 급적히 약화되어 zeugmatin이 이 시간대에 급속히 인화하였음을 나타내었다. 이상의 결과로 근원섬유 Z선의 구성단백질 중 하나인 zeugmatin은 숙성에 따라 야기되는 식육의 연화정도, 즉 식육의 숙성도를 나타내는 척도로서 이용될수 있으며, 그 이용방법으로는 간접면역형광법이 가장 간편한 방법인 것으로 판단되었다.

• 한국식품과학회지
• /
• 제21권2호
• /
• pp.173-179
• /
• 1989

본 연구는 도살직후 저장온도와 저장시간이 PSE이상 돈육의 단백질 변성에 미치는 영향을 DSC를 이용하여 육단백질의 열변성, 열에 대한 안정성과 근장단백질 용해성을 검토하였으며 그 결과를 요약하면 다음과 같다. 도살후 PSE육의 저장온도가 상승됨에 따라, 저장시간이 경과됨에 따라 DSC-thermodiagram의 myosin+sarcoplasmic protein의 변성이 나타나는 endotherm enthalpy가 감소하였다. 도살 후 $1{\sim}4$시간 동안 PSE육의 저장온도가 $20^{\circ}C$일 때 myosin+sarcoplasmic protein의 변성이 적었으나 $25^{\circ}C$ 이상일 때는 단백질 변성이 증가하였다. PSE육의 drip 손실은 도살 후 가능한 신속히 $2^{\circ}C$에 냉각시킨 육에서 최고를 나타냈다. 그러나 도살직후 수시간 동안 $32{\sim}38^{\circ}C$에 항온시킨 PSE육은 wateriness가 심하여 drip손실이 현저히 증가하였다. PSE육의 창백성은 도살직후 육온을 $20^{\circ}C$로 급속냉각함으로써 개선할 수 있었다. PSE육의 myosin+sarcoplasmic protein 의 변성이 심할 수록 발생하는 drip 양이 증가하였다.

• 의료법학
• /
• 제10권2호
• /
• pp.115-150
• /
• 2009

The Article 17 (1) of the Medical Service Act states that no one but medical doctor, dentist or herb doctor shall prepare medical certificate, post-mortem examination, certificate or prescription. Though medical certificate, post-mortem examination or certificate is a private document issued by doctor personally, it is accepted as reliable as public document. Therefore, for medical certificate, post-mortem examination or certificate, unlike other private document to guarantee authenticipy of the content, the Article 233 of the Criminal Act states the Crime of Issuance of Falsified Medical Certificates. In other words, the Criminal Act Article 233 states that If a medical or herb doctor, dentist or midwife prepares false medical certificate, post-mortem examination or certificate life or death, one shall be punished by imprisonment or imprisonment without prison labor for not more than three years, suspension of qualifications for not more than seven years, or a fine not exceeding thirtht million won. The subject of the Crime of Issuance of Falsified Medical Certificates is only a medical or herb doctor, dentist or midwife and the eligibility requirements are specified in the Medical Service Act. Medical certificate is the medical document to be issued by medical doctor to certify the health status and show the Jugdement about the result of the diagnosis, Post-mortem examination is the document to be listed by medical doctor to confirm medically about human body or dead body, and Certificate life or death is a kind of medical certificate to verify the fact of birth or death, the cause of death, such as Birth Certificate, Certificate of Stillbirth or Certificate of Dead Fetus. To constitute the crime of Issuance of Falsified Medical Certificates, it is necessary for the contents of the certificate to be substantially contrary to the truth, as well as it is needed the subjective perception that the contents of the certificate are false. The Supreme Court Decision 2004DO3360 Delivered on March 23, 2006 declared that although the Defendant did not MRI scan, etc. for precise observation about the disability status of Mr Park, it was difficult to believe that the contents of the Disability Certificate of this case were contrary to the objective truth or the defendant had perception that the contents of the certificate were false. I don't agree with the Supreme Court Decision, because the Supreme Court confirmed the decision by the court below despite the Supreme Court should have made the court below retry the reason why the Defendant did not MRI scan, etc. for precise observation about the disability status of Mr Park.