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RISS 인기검색어
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- 저자 : 권연주(Y . J . Kwon) (검색결과 4 건)
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거세 및 숙성이 한우육 연도요소의 특성변화에 미치는 영향
김상유(S . Y . Kim),권연주(Y . J . Kwon),김대곤(D . G . Kim),김수민(S . M . Kim),성삼경(S . K . Sung) 한국축산학회 1996 한국축산학회지 Vol.38 No.6
This study was carried out to investigate the effect of castration and aging on the tenderness factors of Hanwoo beef. Steer was significantly lower than bull in hardness, which was decreased during aging. Amount of separated actomyosin filaments and myofibrillar fragment index were significantly increased, which was clearly high in steer, compared to bull. The most important tenderness factor was degree of separated actomyosin filaments, which was affected by castration and aging. Hanwoo bull was tended to be high in collagen contents, compared to Hanwoo steer, which was tended to be decreased during aging, irrespective of castration. However, collagen contents were not different between steer and bull. Heat soluble collagen and salt soluble collagen contents were tended to be high in Hanwoo steer, compared to Hanwoo bull. These factors also were increased during aging, irrespective of castration. The background tenderness factors were partially affected by castration and aging, which were contributed to improve tenderness within limited scope. In conclusion, actomyosin tenderness factors were affected highly by castration and aging, in contrast to background tenderness factors were partially affected by degree of which was contributed to tenderness in Hanwoo beef.
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한봉수(B . S . Han),권연주(Y . J . Kwon),성삼경(S . K . Sung) 한국축산학회 1992 한국축산학회지 Vol.34 No.2
This study was conducted to investigate the meat quality of hybrid pig. Babcock and Conventional crossbreed pig. The physical and functional characteristics of the two groups were observed. The results obtained are summarized as follows. The pH values of the two groups showed between 5.4 and 5.8, but a part of barrows of Conventional crossbreed pig group (12%) looked like PSE pork with a low pH value of 5.2 to 5.4. The salt extractable protein and the water-holding capacity of Babcock pig meat were higher than those of Conventional crossbreed pig. The emulsifying capacity of salt soluble protein from the two groups were similar. Babcock pigs had higher △E and a value than those of Conventional crossbreed pig. However, L value and b value of Babcock pig were lower than those of Conventional crossbreed pig. And the amount of total pigment of Babcock pig was higher than that of Conventional crossbreed pig. Babcock pigs had significantly more lean meat than that of Conventional crossbreed pigs in loin cut as well as in the whole fresh meat.
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닭의 성장단계에 따른 Actomyosin 의 이화학적 특성의 변화
성삼경(S . K . Sung),권연주(Y . J . Kwon) 한국축산학회 1992 한국축산학회지 Vol.34 No.1
To investigate the physico-chemical characteristics, myofibrils and actomyosins were prepared from white and red muscle of day-old chick, broiler and cull layer. The results were summarized as follows. 1. In the case of day-old chick, the SDS-polyacrylamide gel electrophoretograms of myofibril from red muscle were different from that of white muscle, while those of broiler and cull layer were same. 2. The Ca-activated ATPase activity of actomyosin increased in the order of cull layer, broiler and day-old chick. The enzymatic activity was higher in the white muscle compared to red muscle in all three age groups, regardless of KCI concentration and pH. However, in the case of day-old chick, KCI concentration dependency of Ca-activated ATPase activity was not observed. 3. The Mg-activated ATPase activity of actomyosin was higher at 0.02M KCI concentration, and decreased remarkably as the ionic strength increased in all muscle fiber types and age groups. 4. The effect of KCI concentration on the solubility of actomyosin was different. The solubility of actomyosin from day-old chick, broiler and cull layer increased remarkably at 0.25 M, 0.4 M and 0.55 M KCI concentration, respectively. 5. The thermostability of actomyosin decreased as the heating temperature increased. The thermostability of actomyosin from white muscle was higher than that of red muscle and actomyosins from day-old chick muscles were more heatlabile than those from broiler and cull layer.
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성삼경(S . K . Sung),양태민(T . M . Yang),권연주(Y . J . Kwon),최종동(J . D . Choi),김대곤(D . G . Kim) 한국축산학회 2000 한국축산학회지 Vol.42 No.5
This current study was conducted to evaluate the effect of age on the quality of meat obtained from the Korean Native Chicken(KNC) and Wangchoo reared under the same feed and feeding conditions. KNC and Wangchoo were sacrificed at 7, 10, 15 weeks of age, respectively. The cut off leg and breast in the state of carcass being cool to 5℃, was used for materials. Moisture content of the two breeds was decreased as the age increased, but was not influenced by the breeds. Crude protein and crude fat content was increased with the age, but in the former case, KNC was higher than Wangchoo and in the latter case, Wangchoo was higher than KNC, respectively. Content of crude protein was higher in breast than in leg, but content of crude fat was higher in leg than in breast. As being aged, pH had been decreased, but heme and cholesterol content were increased, and the total collagen, heat-soluble collagen and salt-soluble collagen contents were decreased. Total collagen content in Wangchoo tend to be higher than that in KNC, but heat-soluble and salt soluble collagen content in KNC were higher that those in Wangchoo. Myofibril fragmentation index was decreased, while water holding capacity was increased, as being aged. The meat and soup of KNC showed remarkably higher scores in sensory evaluations based on tenderness, flavor, juiciness and preference than those of Wangchoo. And also KNC contained more glutamic acid and inosine monophosphate content than Wangchoo.
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