전기전도도 기준에 의한 PSE 육과 정상육의 육질 및 도체 특성에 관한 연구

이무하,김동훈,이제룡,박범영,유영모,이종문,김용곤 한국축산식품학회 1998 한국축산식품학회지 Vol.18 No.3

국내 소비자 기호에 맞는 돼지고기 생산을 위한 출하관리

이무하 대한양돈협회 2004 養豚 Vol.26 No.4

식육 안전성 규제 강화와 양돈산업 변화

이무하 대한양돈협회 2005 養豚 Vol.27 No.6

등급제에 따른 한우육과 수입우육의 품질 비교 연구

이무하,류윤선,고경철 한국축산학회 1994 한국축산학회지 Vol.36 No.3

The quality of imported beef was compared with those of Korean native cattle beef of Grade 1, 2, 3 and subgrade. Korean native cattle beef of Grade 1 was higher in intramuscular fat contents, lower in TBA values and more tender than other Grade and imported beef. Imported beef was higher in fat and saturated fatty acids contents than domestic beef. Total pigment contents of imported beef was similar to that of Koran native cattle beef of Grade 2 or 3. Sensory test panel members could differentiate Korean native cattle beef of Grade 1 and 3 from imported beef while among Korean native cattle beef. Grade I only from Grade 3. However, it was different to decide which beef they preferred. The results from chemical and physical analysis, and sensory test indicated that the quality of imported beef was between Korean native cattle beef of Grade 2 and Grade 3.

미국산 및 한국산 닭고기 다리살 및 날개살의 품질 특성

이무하,민중석,김일석,이상옥,장애라,오동훈 한국동물자원과학회 2001 한국축산학회지 Vol.43 No.2

Physicochemicah microbiological and sensory characteristics of chicken thighs and wings of foreign and domestic origin were investigated to provide the basic information of quality. In comparison of the proximate analysis of compositions among the same part of different origin, AT(American thigh meats) showed the highest content in the crude protein and ash. KBW(domestic wing meats produced at A company) showed the lowest moisture contents, and the highest protein contents (P $lt; 0.001). In color, KAT(domestic thigh meats purchased at Korean traditional market) showed higher a value than the others but the lowest pH value. AT and AW( American wing meats) had the highest TBA values and the lowest level of total aerobic bacteria. In the descriptive analysis for raw meat, KBT(domestic thigh meats produced at A company) was given the highest acceptability score(P $lt; 0.05). The cooked American thigh and wing meats obtained the highest score in off-flavor and the lowest score in acceptability.

일본시장에 수출된 여러나라의 냉동돈육 품질 비교

이무하,김일석,김영호 한국축산학회 1997 한국축산학회지 Vol.39 No.6

For the quality comparison of frozen porks exported to Japanese market, American, Taiwanese, Canadian, and Japanese frozen pork loins were analyzed. In chemical composition, there were significant differences in moisture and fat contents. The fat content of Taiwanese is remarkably higher than that of the others. In physicochemical properties, Canadian pork loin was darker than the others. There was no significant difference in pH and all the pork loins showed normal pH. Canadian and Taiwan pork loins had higher TBA(thiobarbituric acid) values and drip loss than American and Japanese pork loins but there was no significant difference in VBN (volatile basic nitrogen). 1n the results of surface bacetrial wants analysis, all the pork loins were in good condition, showing 10²∼10⁴CFU/㎠ in total froml counts. Canadian pork loin had the lowest froml counts (10²CFU/㎠). In sensory test, there were significant differences in tenderness and juiciness. Canadian and Taiwanese pork loins had lower scores than American and Japanese pork loins. There were no significant differences in aroma and flavor.

감마선 조사가 닭 다리육의 이화학적 및 관능적 특성에 미치는 영향

이무하,민중석,김일석,이상옥,신대근 한국축산학회 1999 한국축산학회지 Vol.41 No.6

The study was carried out to examine the effects of gamma radiation(^(60)Co) on the shelf-life of chicken thigh meat. The chicken thighs were aerobically packed by polyethylene films and exposed to a gamma ray source at ambient temperature. The dose levels applied were 0, 0.5, 1 and 2kGy. The irradiated samples were stored together with the nonirradiated samples at 4±1℃ TBARS(Thiobarbituric Acid Reactive Substance) values tended to increase with the storage period. TBARS values were apt to increase as the storage period and the irradiation dose increased. VBN(Volatile Basic Nitrogen) values increased with the storage period but as the level of ittadiation was increased, VBN values were decreased. Lightness(L value) increased as the irradiation dose increased except for 2kGy ittadiated treatment. Redness increased as the ittadiation dose increased. pH showed 6.17-6.68 during the storage period. In the descriptive analysis with scaling for raw chicken thigh meat, 1kGy irradiated treatment was the lowest in off-flavor and highest in acceptability. But in cooked chicken thigh the nonittadiated treatment showed highest values in flavor and acceptability.

수세용매 종류와 횟수에 따라 제조된 계육 Surimi 의 품질특성

이무하,김병철,한정희,강창기,이성기 한국축산학회 1999 한국축산학회지 Vol.41 No.6

Mechanically deboned chicken meat(MDCM) was washed using 0.5% sodium chloride(NaCl), 0.5% sodium bicarbonate(NaHCO₃) and 0.5% sodium tripolyphosphate(STPP) solution, respectively, to produce chicken surimi. All solutions were controlled pH 6.0. For the washing cycle experiment, surimi was prepared with 0.5% NaCl solution and washed from t to 4 cycles at a 5:1 solution-MDCM ratio. The selected washing solutions affected color values and textural properties. Product prepared with STPP solution had highest lightness(L*) and whiteness(W) values, and lowest redness(a*) value, and had highest gel strength such as hardness, chewiness, and cutting strength. The water holding capacity(WHC) and salt soluble protein(SSP) were highest in 0.5% NaCl wash solution. The color and textural properties were affected by the number of washing cycles. The L* and W value increased, but a* value decreased as the number of washing cycle increased. Gel strength decreased with increased number of washing cycle and moisture content. Scanning electron microscopy showed distinct difference by the number of washing cycle. The washed meat of cooked surimi appeared a fibrous protein network structure resulting from protein heat-induced gelation. Therefore, based on this study, the preparation of surimi from MDCM washed for 3 cycles with a 5:1 ratio (0.5% NaCl solution : MDCM) would be recommended.

국내시장에 유통중인 한우 및 수입 쇠고기 냉동 등심 부위의 물리 화학적 미생물학적 및 관능적 품질 특성

이무하,민중석,김일석,변준석,강석남,이상욱 한국축산학회 2000 한국축산학회지 Vol.42 No.1

This study was carried out to compare qualities of the frozen imported beef loins with those of the Han-woo beef loins. Samples were stored at -20℃. In the proximate analysis of composition of beef loins, there were significant differences in crude fat, crude protein and moisture(P$lt;0.001). Han-woo loins were higher in crude protein and moisture than those of the other loins. In the analysis of microorganisms, TPC(Total Plate Counts) and psychrotroph bacterial counts of the Han-woo loins showed the lowest value. TBARS(Thiobarbituric Acid Reactive Substance) values were less than 0.4㎎MA/㎏ in all samples, VBN(Volatile Basic Nitrogen) values were less than 20㎎/100g in all samples. In the descriptive analysis with scaling for raw and cooked beef loins, it was observed that off-flavor of American raw beef loins was higher than that of other ones. In cooked beef loins, acceptability was higher in the Han-woo loins than in the imported ones.

인산염첨가에 의한 고기의 보수력 강화에 관한 연구

이무하,송계원 ( Moo Ha Lee,Kai Won Song ) 한국축산학회 1977 한국축산학회지 Vol.19 No.6

This experiment was carried out to investigate 1) the relative merits of phosphates on the WHC and pH of meat in the practical concentration of 0.5% phosphates in combination with 2% sodium chloride, 2) whether the increase of WHC by phosphates was due to sequestering calcium and 3) relationship between the WHC and factors, pH, calcium and tonal phosphorus content. The longissimus dorsi muscles of three 18 month-old crossbred bulls and five 10 month-old rabbits were used as meat samples. The phosphates used were tetrasodium pyrephosphate(PP), tripolyphosphate(TPP) and sodium hexametaphosphate(HMP). The results obtained are summarized as follows: 1. The effect of phosphates and sodium chloride on pH of meat can be arranged in the order of PP-NaCl (6.1)$gt;TPP-NaCl (6.0)$gt;TPP-NaCl (5.9) and HMP-NaCl(5.9) in beef; PP-NaCl(6.5) and TPP-NaCl(6.5)$gt;HMP-NaCl(6.3) and NaCl(6.3) in rabbit muscle. 2. The WHC of meat was observed by a series in the following order: NaCl(81.5)$gt;PP-NaCl(75.7)$gt;TPP-NaCl(57.3)$gt;HMP-NaCl(56.5); TPP-NaCl and HMP-NaCl had no effect on the WHC of beef; and PP-NaCl(93.4)$gt;TPP-NaCl(87.5)$gt;HMP-NaCl(76.0)$gt;NaCl (73.8) in rabbit muscle. 3. Phosphates did not shorn the sequestering effect of calcium ions in meat. 4. The pH of meat had direct relationship with the WHC both in beef, (r=0.64, P$lt;.05) and in rabbit muscle, (r=0.71, P$lt;.01). 5. Calcium content showed inverse relation to the WHC of meat only in beef, (r=-0.77, P$lt;.01). 6. Total phosphorus content regardless of treatments appeared to have no effect on the WHC.