中小企業經營의 合理化方式 : 중소기업경영의 합리화방식

성삼경 釜山大學校 商科大學 1958 釜山商大學報 : 부산대 Vol.4 No.1

경제발전과 환경공해

성삼경 고려대학교 경영대학 1985 경영논총 Vol.28 No.1

高溫熱成에 의한 韓牛肉의 軟度改善

성삼경,안동현 영남대학교 자원문제연구소 1988 資源問題硏究 Vol.7 No.-

For the purpose of improving the meat tenderness of Korean Native male cattle, longissmus dorsi muscle was aged at different temperatures of 2. 16 and 37°C just after slaughtering. The shear force value, myofibrillar fragmentation index. fragmentation index and sarcomere length, and the morphological changes were observed. At 16°C and 37°C compared to 2°C. shear force value decreased myofibrillar fragmentation index increased and fragmentation index decreased as the aging progressed. Also the sarcomere length increased, but direct relationship with tenderness was not apparent. From the electron microscopic observation, the morphological change of myofibril and disappearance of Z-line was found on 10th days of aging at 2°C, on 1st day at 16°C and on 3rd days at 37°C. The component of 30.00dalton on electrophoresis appeared much faster when the meat was aged at 16°C and 37°C. The results suggest that the aging at 16°C and 37°C have eater improving effect of meat tenderness of Korean Native male cattle compared to conventional low temperature aging.

주요 도체특성과 부분육간의 상관분석 및 소 도체 등급기준의 검토

성삼경,김대곤,윤영탁 한국축산학회 1994 한국축산학회지 Vol.36 No.2

This study was conducted to propose the carcass grading based on backfat thickness and rib-eye are,. traits on the basis of the grading data of the Hanwoo(Korean Native Cattle)(2,447 heads), Holstein(2,803 heads) and the progeny test carcass data of Hanwoo(358 heads). The yields of edible retail cuts and by-product were 76.2% and 23.8% respectively. In the edible retail cuts(%), loin, tender loin, sirloin, brisket, and spare rib did not change as the live weight increased, but chuck, topside, buttonside and shank showed a tendency of reduction as the live weight increased. As the live weight increased, percentage of fat did not change but that of bone showed a tendeney of reduction. Correlation between yield percentage of edible retail cuts and rib-eye area was positive, but backfat thickness was negative. The carcass grading based on backfat thickness and rib-eye area showed A grade of 22.3%. B grade of 46.1%, C grade of 31.6% in Hanwoo and A grade of 6.8%, B grade of 73.1%, C grade of 20.1% in Holstein.

한우 및 홀스타인의 도체중 단계별 주요 도체특성에 관한 연구

성삼경,김대곤,윤영탁 한국축산학회 1994 한국축산학회지 Vol.36 No.2

This study was conducted to investigate the major carcass traits related to carcass yield and carcass grade on the basis of the grading data of the Hanwoo (Korean Native Cattle) (2,447 head) and Holstein (2,803 head). Correlation coefficients among carcass traits were also detemtined. Carcass weight of the female Hanwoo was most commonly between 200 and 250㎏, but that cf the male Hanwoo and Holstein cattle was 250 to 300㎏. Dressing percentage in Hanwoo was higher than in Holstein (55.4% to 54.1 %). Carcass weight of Hanwoo and Holstein cattle in both sexes showed high positive correlations with rib-eye area and backfat thickness. The rib-eye area of Hanwoo was larger than that of Holstein (70.9±10.2㎠ to 69.0±10.0㎠). At the same carcass weight, rib-eye areas of Hanwoo were larger than those of Holstein and male had larger areas also. Backfat thickness of Hanwoo was thicker than that of Holstein, and female backfat thickness was thicker than that of males. According to the increase of the carcass weight, backfat thickness and rib-eye area of Hanwoo increased more rapidly than that of Holstein cattle. Marbling score was higher in female than male and higher in Hanwoo than Holstein cattle. The correlation between backfat thickness and marbling score was highly positive. The correlation between auction price and marbling score was positive, and between carcass weight, and backfat thickness was negative.

저장기간에 따른 한국산 토종닭고기의 품질 특성

성삼경,권연주,김대곤 한국가금학회 1998 韓國家禽學會誌 Vol.25 No.2

This study was carried out to investigate the postmortem changes in physico-chemical characteristics of chicken meat with different breeds. Thigh and breast meats from Korean Native Chicken(KNC, 15-wk old), Wangchoo(15-wk old), and broiler(7-wk old) were stored at 5 ˚C. Differences in postmortem pH changes were not recognized among breeds, and pH showed by the lowest value at the 1st day of postmortem in all breeds. Breast meat had tendency to drop pH faster than thigh meat. Heme pigment contents showed no differences among breeds. KNC showed the lowest cholesterol contents in all breeds, total collagen contents showed the lowest value at the 1st day of postmortem, and thereafter it was gradually increased. Heat soluble collagen contents was lowest in Wangchoo. Water soluble and salt soluble protein showed the lowest extractability at the 1st day of storage. Broiler showed the highest extractability of these proteins and Wangchoo showed the lowest. Water holding capacity(WHC) had increasing tendency whilst cooking loss had decreasing tendency by the ageing. WHC of breast and thigh meat showed the highest values in KNC and broiler, respectively. Myofibrillar fragmentation index (MFI) was significantly increased in all breeds by the ageing. Breast and thigh meat showed almost same MFI in KNC and broiler, and in KNC and Wangchoo, respectively. Hardness of breast meat showed decreasing tendency by the ageing.

한국 토종닭고기의 숙성중 부위별 근원섬유 단백질의 변화

성삼경,안동현,권연주,박소연 한국축산학회 1997 한국축산학회지 Vol.39 No.5

Postmortem changes were examined in myofibrillar proteins of M. pectoralis, M. sartorius and M. soleus from Korean native chickens(KNC) and commercial broilers. Purified myofibrils were prepared from the muscles after 0, 3, 6, 12, 24, 48, 72 and 120 hours of post mortem storage at 4℃. SDS-PAGE results showed that 30kDa and 32kDa components appeared earlier in the M. pectoralis than in the M. sartorius and M. coleus from KNC and broilers. These components were observed after 12 hours post mortem in all M. pectoralis. Titin I disappeared after 12 hours post mortem in M. pectoralis from KNC, earlier than that of broilers. In M. sartorius, thin II appeared after 6 hours post mortem in KNC, earlier than that of broilers, and thin I disappeared after 120 hours of storage. Titin II appeared after 24 hours post mortem in M. Soleus from KNC and broilers. Among all the samples studied, the post mortem changes in M. Pectoralis was the fastest and those changes in M. coleus was the slowest. The molecular weight of the titin in M. coleus and M. sartorius is larger than that of M. pectoralis from KNC.

한우 도체에 대한 전기자극처리가 쇠고기의 품질특성에 미치는 영향

성삼경 부경대학교 부설 수산식품연구소 1998 水産食品硏究所報告 Vol.19 No.-

글리세린 근섬유의 소편화에 미치는 Ca2+ 과 pH 의 영향 및 알카리 강직근의 소편화 .

성삼경,화천건차랑 ( S . K . Sung,K . Izumi ) 한국축산학회 1982 한국축산학회지 Vol.24 No.3

Fragmentations of different rigor type muscles during postmortem storage were studied and glycerinated muscle fibers were employed in order to determine the factors influencing fragmentation. Degree of fragmentation was significantly different on different rigor types. Fragmentation of acid rigor proceed rapidly during postmortem aging while it was very slow in alkaline rigor. Similar results were obtained when glycerinated muscle fibers were incubated with sarcoplasm extracted from two types of rigor muscle. The protein compositions of sarcoplasm from two rigor types were not significantly different. But the fragmentation of the two rigor types changed according to the pH change. The same effects were also obtained by use of Ca^(2+) Under the conditions of acid rigor sarcoplasm, fragmentation was not suppressed by the addition of the lodoacetate, irreversible inhibitor of CAF. On the other hand, the fragmentation was not increased by the addition of Ca^(2+) alone under conditions alkaline rigor sarcoplasm. From these results it can be suggested that the fragmentation of different rigor types are influenced by different factors and Ca^(2+), CAF and proteases are involved with a complex relationship.

제2분과 : 생산관리 및 계량 1. 경영학 연구논문의 통계적 오진

성삼경,이재창,최종후 한국경영학회 1992 추계학술연구발표회 발표논문집 Vol.- No.-