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RISS 인기검색어
- 검색키워드
- 저자 : 김창한 ( Myung Soo Ko (검색결과 4 건)
- 무료
- 기관 내 무료
- 유료
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고명수,양종범,김창한 ( Myung Soo Ko,Jong Beom Yang,Chang Han Kim ) 한국축산학회 1985 한국축산학회지 Vol.27 No.5
This experiment was carried out to investigate the effect of electrical stunning on meat quality in broiler breast muscle. Broiler breast muscles slaughtered by current method and electrical stunning were employed for glycogen content, pH, shortening (%), morphological change and myofibril fragmentation index (MFI) of myofibrils, water-holding capacity and penetration value. The results obtained were as follows: 1. Breast muscles from electrically stunned birds showed higher glycogen contents immediately after slaughtering and slower depletion of glycogen with postmortem time than control birds. 2. The pH of breast muscles from electrically stunned birds showed higher pH immediately after slaughtering and slower fall with postmortem time than that of control birds. 3. Breast muscles from electrically stunned birds showed appreciably lower shortening (%) than control birds under different storage temperature of 3, 8, 16, 27 and 37℃. 4. Myofibrils became increasingly fragmented during postmortem storage and breast muscles from electrically stunned birds in myofibril fragmentation index showed significantly higher increase than control birds after 24hr postmortem. 5. The range of water-holding capacity were 58.7-64.7% and 57.9-62.5% for electrically stunned birds and control birds, respectively. Breast muscles showed the highest W.H.C. at 24hr postmortem. 6. The penetration values of breast muscles were 175.2 and 152.3 for electrically stunned birds and control birds, respectively. Therefore electrically stunned birds were more tender than control birds.
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고명수,이명섭,김창한 한국산업미생물학회 1994 한국미생물·생명공학회지 Vol.22 No.5
발효소시지 특유의 숙성환경에서 잘 생육하고 발효소시지의 제조에 적합한 스타아터 유산균을 분리하기 위하여 발효소시지를 스타아터 접종없이 상법에 따라 제조한 후, 일정한 온·습도 조건하에서 숙성시키면서 유산균을 분리하였다. 분리균주의 형태적, 생리·생화학적 특성 및 당 발효성 시험의 결과로부터 분리균주 K3-2, K12-3 및 K17-5는 Lactobacillus curvatus로 동정되었고, 분리균주 K6-2와 K12-9는 Lactobacillus sake로 동정되었다. 각 분리균주의 최적생육 온도는 30℃ 였고, 최적생육 pH는 pH 6.0∼7.0이었으며, NaCl 6.0∼8.0%의 농도까지 생육하는 NaCl에 대한 저항성을 가지고 있었다. Lactobacilli proliferating in fermented sausages of the specific ripening conditions were isolated from fermented sausages, manufactured in the absence of an added starter, during ripening under controlled temperature-humidity conditions. Based on morphological, physiological and biochemical characteristics and carbohydrate fermentation of isolated strains, three strains of isolates were identified as Lactobacillus curvatus, two strains as Lactobacillus sake. Optimal temperature and pH for growth of isolated strains were 30℃ and pH 6.0∼7.0, respectively. These strains were salt tolerant, multiplying in the presense of 6∼8% NaCl.
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고명수,양종범,김창한 제주대학교 농과대학 제주도축산문제연구소 1991 畜産論叢 Vol.6 No.1
Thic experiment was carried out to investigate the effect of electrical stunning on meat quality in broiler breast muscle. Broiler breast musclea slaughtered by current method and electrid stunning were employed for glycogen content, pH, shortening (%), morphological change and myoflbril fragmentation index (MFI) of myofibrils, water-holding capacity and penetration value. The results obtained were as follows: 1. Breast muscles from electridy rtunned birds showed higher glycogen contenta immediately after slaughtering and slower depletion of glycogen with postmortem time than control birds. 2. The pH of breast muscles from electrically stunned buds showed hgher pH immediately after slaughtffing and slower fall with postmortem time than that of control birds. 3. Breast muscles from electrically stunned birds showed appreciably lower shortening (%) than control birds under different storage temperature of 3, 8, 16, 27 and 37℃. 4. Myofibrils became increasingly fragmented during postmortem storage and breast mcscler from electrically stunned birds in myofibril fragmentation index showed Jigruficantly hlgher increase than control birds after 24hr postmortem. 5. The range of water-holding capacity were 58.7-64.7% and 57.9-62.5% for electrically stunned birds and control birds, respectively. Breast muscles showed the highest W.H.C. at 24hr postmortem. 6. The penetration values of breast muscles were 175.2 and 152.3 for electrically stunned birds and control budsrespectively. Therefore electrically stunned birds were more tender than control birds.
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