• Asian-Australasian Journal of Animal Sciences
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• 제29권5호
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• pp.695-701
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• 2016

This study was conducted to observe antioxidant enzyme activity, iron content and lipid oxidation of Korean native chickens and other poultry. The breast and thigh meat of three Korean native chicken breeds including Woorimatdak, Hyunin black and Yeonsan ogye, and three commercial poultry breeds including the broiler, White Leghorn and Pekin duck (Anasplatyrhyncos domesticus) were studied. The analyses of the antioxidant enzymes activity, iron content and lipid oxidation were performed in raw and cooked samples. The activity of catalase (CAT) in the thigh meat was higher than that of the breast meat of three Korean native chickens and the broiler, respectively. The activity of glutathione peroxidase (GPx) in the uncooked thigh meat of three Korean native chickens was higher than that of the breasts. The breast meat of Woorimatdak and Pekin duck had higher superoxide dismutase (SOD) activity than the others, while only the thigh meat of Pekin duck had the highest activity. Cooking inactivated CAT and decreased the activity of GPx and SOD. The thigh meat of Woorimatdak, White Leghorn, Yeonsan ogye and Hyunin black contained more total iron than the breast meat of those breeds. The heme-iron lost during cooking ranged from 3.2% to 14.8%. It is noted that the thigh meat had higher thiobarbituric acid reactive substances values than the breast in all chicken breeds. Though Woorimatdak showed higher antioxidant enzyme activity and lower released-iron percentage among Korean native chickens, no differences were found on lipid oxidation. We confirm that the dark meat of poultry exhibited higher antioxidant enzyme activity and contained more iron than the white meat.

• 한국수산과학회지
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• 제18권4호
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• pp.352-362
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• 1985

고등어를 원료로 하여 어묵을 제조할 때의 최적가공조건을 밝히기 위하여, 원료어의 저장조건 및 선도, 원료육의 수세조건, 알칼리 세척처리, 원료육의 혈합육비율, 고기풀의 setting조건, 가열온도 및 시간, 냉동고기풀의 저장 기간 등이 어묵형성능 및 그 물성에 미치는 영향에 대하여 연구검토하였다. 1. 원료어를 $25^{\circ}C$에 저장한 것은 선도 및 어묵형성능의 저하가 급격하여 어묵의 겔강도의 경우 5시간 저장한 것은 대조구의 약 l/2, 15시간 저장한것은 약 1/5로 떨어지고, 절곡시험, 관능검사 및 terture에 있어서도 비슷한 경향을 나타내었다. 원료어를 빙장한 것은 저장 1일째 까지는 비교적 어묵형성능이 유지되었으나, 저장 2일을 넘어서면 크게 감소하였다. $-3^{\circ}C$에서 partial freezing을 한 것과 특히 $-20^{\circ}C$에서 동결저장한 것은 어묵형성능의 저하가 비교적 완만하여 겔강도의 1일 평균저하율은 전자는 약$6.5\%$, 후자는 약 $4.5\%$를 나타내었다. 전반적으로 저장 기간에 따른 어묵형성능의 저하는 고등어가 정어리에 비하여 비교적 완만하였다. 2. 원료육을 3회 수선한 것은 지방은 약 $55\%$, 수용성단백질은 약 $60\%$가 제거되었으며, 어묵의 물성도 3회 수세한 것이 가장 양호하였고 5회 이상의 수세를 한 것은 물성이 약간 떨어지는 경향을 나타내었다. 3. 원료육의 알칼리 세척에 있어서 $0.5{\sim}0.7\%$ 탄산수소나트륨용액으로 세척하는 경우가 어묵형성능이 가장 양호하였으며, 이 때의 원료육의 pH는 $6.9{\sim}7.0$이었다. 4. 원료육의 혈합육비율이 $5\%$만 되어도 어묵의 물성은 크게 저하하였으며, 혈합육혼화에 따른 어묵물성의 저하는 정어리의 경우에 비하여 훨씬 크게 나타났다. 5. 고기풀의 setting조건은 $5^{\circ}C$에서는 15시간, $30^{\circ}C$에서는 2시간 처리하는 경우가 어묵형성능이 가장 좋았다. 6. setting한 원료육의 가열조건은 $90^{\circ}C$에서 40분간 가열하는 경우가 어묵형성능이 가장 좋았다. 7, 고등어 냉동 고기풀은 $-30^{\circ}C$에서 30일간 동결저장하여도 어묵형성능에 큰 변화를 나타내지 않았으나, 50일간 저장한 것의 겔강도는 대조구의 약 $87\%$를 나타내었다.

• 한국식품영양과학회지
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• 제13권2호
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• pp.143-148
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• 1984

정어리소시지 품질 개선을 위한 기초자료를 얻을 목적으로, 소시지원료로서 정어리냉동고기풀을 제조하여 그 소시지 형성능에 대해 선어로써 만든 정어리 소시지와 비교하고 아울러 동결저장 중 품질 안정성에 대해서도 검토하였다. 소시지 중간원료인 정어리냉동고기풀은 소시지로서의 가공적성 및 저장안정성면으로 보안 냉동변성 방지제로서 sorbitol 4%, 축합인산염 0.3% 첨가한 것이 좋았다. 또한 이 정어리냉동고기풀로 만든 소시지의 품질은 선어를 원료로 했을 때와 비교하여 손색이 없었다.

• 한국축산식품학회지
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• 제41권6호
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• pp.997-1011
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• 2021

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a^* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.

• 동아시아식생활학회지
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• 제23권4호
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• pp.487-495
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• 2013

돼지고기의 저지방 부위인 뒷다리살과 등심을 진공포장하여 $-20^{\circ}C$에서 3개월간 동결한 후 해동하였다. 해동육을 $3^{\circ}C$에 냉장하면서 냉장기간에 따른 생육과 가열육의 물리적 특성 변화를 확인하였다. 생육의 경우, 뒷다리살은 해동직후(냉장 0일)에 비하여 냉장 4일에 pH 값, $L^*$값, 드립 감량, 보수력, 점성이 상승한 반면, 가열감량, 경도 및 저작성은 유의적으로 낮아지는 현상을 보였다(p<0.05). 등심은 해동 후 냉장 2일에 이와 같은 같은 현상이 나타났다. 가열육의 물리적 특성 변화는 두 부위 모두 생육의 경우와 비슷한 경향을 보였으나, pH 값, $L^*$값 및 $a^*$값은 해동 후 냉장 중 유의적 차이를 보이지 않았다. 생육과 가열육의 탄력성 및 응집성은 두부위 모두 해동 후 냉장 중에 유의적 차이를 나타내지 않았다. 뒷다리살과 등심은 각각 해동 후 냉장 4일과 2일에 연도가 유의적으로 향상되었다(p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제28권3호
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• pp.398-404
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• 2015

The first aim of the study was to compare selected meat quality parameters in porkers without the gene $RYR1^T$ (ryanodine receptor gene). These were porkers slaughtered at 100 to 115 kg and 116 to 130 kg live weight. The second aim of the study was to determine the occurrence frequency of standard-quality meat (red, firm, nonexudative [RFN]) and the occurence frequency of defective meat (pale, soft, exudative [PSE] and acid, soft, exudative [ASE]). The analysis was conducted on the longissimus lumborum muscle in 114 crossbred porkers. The porkers were a cross of Camborough 22 sows and boars from lines 337PIC (Pig Improvement Company), Norsvin Landrace and Pietrain. All of the animals were provided with identical environmental and nutritional conditions. The average weight of the slaughtered animals in the light and heavy groups was 110 kg and 122 kg, respectively. Both groups had the same average post-slaughter meatiness (56.5%). A statistical analysis of selected meat-quality parameters did not show any significant differences between the weight groups. On the other hand, the classification based on carcass quality showed an occurence frequency of defective meat in heavier crossbred porkers (116 to 130 kg) that was three times higher than in those cross bred animals which weighed 100 to 115 kg when slaughtered. In porkers without the gene $RYR1^T$, the defective meat types PSE and ASE occurred with a frequency of 17.54%.

• 동아시아식생활학회지
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• 제5권3호
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• pp.317-337
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• 1995

"Sinsulro(신선로)" is the famous soup of Cho-sun Dynasty Royal Cuisine, and the original food name is "Yulgujatang(열구자탕)". The first record is on [Sumunsasul] (1740) and the origin history related with Hirang-Jung is on [Headongjukji] and [Chosunyorihak]. From the analysis with Royal banquet menu and 16 kinds of old culinary literatures, "Sinsulro" are contained 54 and 70 material items and used variety cooking methods. Soup base of "Sinsulro" is well boiled meat, shank, brisket, stomach and intestine of beef with water, Some of beef is made meatball and seasoned raw meat. Beef marrow and tripes and liver are sauted with egg. Dried abalone and sea cucumber are soaked in water and then cutting slices after well boiled. Sliced white fish fillet are sauted with egg. Egg white and egg yolk made to thin sheet on pan with oil. Dropwort made to one sheet with flour and egg. Radish are boiled with meat soup and other vegetable are cooked with boiled or sauted. Seeds of pinenut, gingko, walnut are used of decorative seasonings. Filling mehtods of the Sinsulro casserole, the first layer is seasoning raw beef meat, 2nd layer is cooked slice of meat and radish, 3rd layer is rectangle pieces of egg sheet and sauted fish and intestines of beef. The top layer is decorated with meatball and naked nuts. After hot soup is poured until top of the materials, buning charcoal put into the center fire place and then served.o the center fire place and then served.

• Journal of Microbiology and Biotechnology
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• 제25권9호
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• pp.1460-1466
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• 2015

In this study, the prevalence of Shiga toxin-producing Escherichia coli (STEC) was investigated among raw meat or meat products from slaughterhouses and retail markets in South Korea, and their potential for antibiotic resistance and virulence was further analyzed. A total of 912 raw meats, including beef, pork, and chicken, were collected from 2008 to 2009. E. coli strains were frequently isolated in chicken meats (176/233, 75.9%), beef (102/217, 42.3%), and pork (109/235, 39.2%). Putative STEC isolates were further categorized, based on the presence or absence of the Shiga toxin (stx) genes, followed by standard O-serotyping. Polymerase chain reaction assays were used to detect the previously defined virulence genes in STEC, including Shiga toxins 1 and Shiga toxin 2 (stx1 and 2), enterohemolysin (ehxA), intimin (eaeA), STEC autoagglutination adhesion (saa), and subtilase cytotoxin (subAB). All carried both stx1 and eae genes, but none of them had the stx2, saa, or subAB genes. Six (50.0%) STEC isolates possessed the ehxA gene, which is known to be encoded by the 60-megadalton virulence plasmid. Our antibiogram profiling demonstrated that some STEC strains, particularly pork and chicken isolates, displayed a multiple drug-resistance phenotype. RPLA analysis revealed that all the stx1-positive STEC isolates produced Stx1 only at the undetectable level. Altogether, these results imply that the locus of enterocyte and effacement (LEE)-positive strains STEC are predominant among raw meats or meat products from slaughterhouses or retail markets in Korea.

• 한국미생물·생명공학회지
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• 제48권2호
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• pp.230-235
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• 2020

The global evolution of antibiotic resistance has threatened the efficacy of available treatment options with ravaging impacts observed in developing countries. As a result, investigations into the prevalence of antibiotic resistance and the role of plasmids are crucial. In this study, we investigated the presence and distribution of bla_TEM and gyrA genes, plasmid profiles, and the antimicrobial susceptibility pattern of Salmonella strains isolated from raw meat and stool sources across Niger State, Nigeria. Ninety-eight samples, comprising 72 raw meat and 26 stool samples, were screened for Salmonella spp. The antimicrobial susceptibility of Salmonella isolates to 10 commonly used antimicrobial agents was determined using the KirbyBauer disc diffusion method. Isolates were further analyzed for plasmids, in addition to PCR amplification of beta-lactamase (bla_TEM) and gyrA genes. A total of 31 Salmonella spp. were isolated, with 22 from raw meat (70.97%) and 9 from stool (29.03%). Salmonella spp. with multiple resistance patterns to ceftazidime, cefuroxime, ceftriaxone, erythromycin, ampicillin, cloxacillin, and gentamicin were detected. Ofloxacin and ciprofloxacin were found to be the most effective among the antibiotics tested, with 67.7% and 93.5% susceptible isolates, respectively. Nine (29.03%) isolates harbored plasmids with molecular sizes ranging between 6557 bp and 23137 bp. PCR amplification of gyrA was detected in 1 (3.23%) of the 31 isolates while 28 isolates (90.32%) were positive for bla_TEM. This study shows the incidence of antibiotic resistance in Salmonella isolates and the possible role of plasmids; it also highlights the prevalence of ampicillin resistance in this local population.

• 한국대기환경학회지
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• 제27권4호
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• pp.426-435
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• 2011

In this study, PM emission factors for commercial meat cooking were developed by the experiment using the similar restaurant model. The commercial material types of meat cooking were beef, pork and duck. And meat cooking materials were classified with marinated and raw cooking methods. The marinated and raw cooking methods were flat griddle (LPG) and under fired charbroiling grill. As a results, $PM_{10}$ emission factors for underfired pork cooking was estimated as 7.39 g/kg-meat which was the highest value in this study. The emission factors of under fired charbroiling grill method were higher than that of flat griddle method regardless of meat cooking material types and marinated meat. The particle size distribution of meat cooking was 0.23~5 ${\mu}m$ and median diameter was 2~2.5 ${\mu}m$.