家禽肉의 加工適性에 關한 硏究 - 1. 鷄肉의 保水力

성삼경(Sung S. K.) 한국식품영양과학회 1973 한국식품영양과학회지 Vol.2 No.1

닭고기의 加工特性을 알고, 加工方法을 改善하기 위하여 廢鷄와 肉鷄를 各 20首씩을 2群으로 나누어(whole carcass, skinned carcass, debonned carcass, thigh muscle, breast muscle) 마쇄하여 實驗하였다. 그 결과를 要約하면 다음과 같다.<br/> 1. 廢鷄와 肉鷄의 屠體率은 各 64.32±2.11, 67.91±1.16이었고, 吸水增體率은 105.43±1.9, 104.13±0.2이었다.<br/> 2. 化學成分은 肉鷄가 폐鷄보다 水分이 많고, 脂肪이 多少 적었다. 試料別로눈 廢鷄, 肉鷄 共히 whole carcass ground meat가 thigh m., breast m보다 수분이 적고 지방과 회분의 많았다.<br/> 3. Relative WHC와 water retention은 thigh m. breast m. 과 skinned carcass가 높고, whole carcass가 가장 낮았다.<br/> 4. 加熱減量率은 各群 모두 溫度가 상승할수록 높고 whole carcass가 가장 높았다.<br/> 5. Relative WHC, water retention과 加熱減量率은 廢鷄와 肉鷄 사이의 有意性‘은 전혀 입 認定되지 않았다. This experiment was carried out to improve on the simple and conventional processing method by studying the characteristics of poultry meat. For the experiment, 20 hens culled and 20 broilers were slaughtered and divided into the following five groups; whole carcass, skinned carcass, debonned carcass, thigh muscle and breast muscle. Each group was ground by the super grinding machine.<br/> The resuls tobtained are summarized as follows;<br/> (1) The percentage of the ready-to-cook of cull hens and broilers was 64.32±2.11, 67.96±1.16, and of the water uptake, 105.43±1.9, 104.13±0.2, respectively.<br/> (2) In the chemical composition, broiler meat showed high moisture content and a little low fat content, as compared with cull hen meat. By groups, whole carcass ground meat contained lower maisture content, and higher fat and ash content than thigh muscle and breast muscle.<br/> (3) Thigh muscle and breast muscle group was higher than the other and whole carcass group was lower for the relative WHC and water retention.<br/> (4) The higher temperature the higher cooking loss percentage in all groups, and whole carcass group was the highest cooking loss percentage among the all groups.<br/> (5) The significant difference was little observed for the relative WHC, water retention and cooking loss percentage by groups between cull hen and Broiler.

한국산 돼지의 도체율과 명부위별 생산량에 관한 조사

성삼경 ( S K Sung ),정영건 ( Y K Chung ) 한국축산학회 1971 한국축산학회지 Vol.13 No.4

This survey was conducted as a part of export promotion activities of frozen cut-out meat to Japan by KWANGSUNG enterprise Co. The main aim of this survey was to improve the commodity value of the meat to be exported. The summary of the survey work was as follows: ① Sample hogs are picked from enterprised hog farms and common farms whose purpose of raising hogs is to increase their sideline income. Dressing percent of the former (70.28±0.41%) was higher than that of the latter. (64.67±0.62%) ② Rate to carcass weight of Ham, Picnic shoulder, Belly, Loin and Boston butt was 15.78%, 13.97%, 9.19%, 9.08 and 6.15% respectively. ③ Five primal cuts percent of sample hogs which of carcass weight is heavy was low and fat percent of the sample was high.

PSE 돈육의 미오신의 성상

성삼경 ( S . K . Sung ) 한국축산학회 1977 한국축산학회지 Vol.19 No.6

In order to elucidate the state of myosin, native or denatured, in PSE porcine muscle, it was investigated contractility of $quot;ghost$quot; myofibrils irrigated with mysoin prepared from normal and PSE porcine muscle. The investigation was also undertaken on Mg^(2+)-ATPase activity of myofibrils before and after the extraction of myosin with a modified Guba-Straub solution and Ca^(2+) ATPase activity of crude myosin extracted from normal and PSE porcine myofibrils. It is concluded that myosin of PSE porcine muscle has two states in situ, i.e., one is the myosin which is extractable and has ATPase activity, but has no initial burst of Piliberation, the other is the myosin which is unextractable and has no ATPase activity.

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.

거세 및 출하월령이 한우와 홀스타인 비육우의 도체구성과 부분육량에 미치는 영향

성삼경(S . K . Sung),정근기(K . K . Jung),최창본(C . B . Choi),김대곤(D . G . Kim),김성겸(S . G . Kim),김덕영(D . Y . Kim),최봉재(B . J . Choi) 한국축산학회 1996 한국축산학회지 Vol.38 No.3

The purpose of this study was to investigate the effects of breed, sex, and age on carcass composition and retail yield percentage of Hanwoo and Holstein steers and bulls reared under the same feed and feeding conditions. Lower percentages of bone and higher percentages of fat were observed in Hanwoo and steers compared with Holsteins and bulls, respectively. There were no differences in muscle percentage between breeds, whereas bulls showed higher muscle percentage than steers. The ratio of muscle to bone was higher in Hanwoo and bulls than in Holsteins and steers, respectively. The percentages of ribloin, brisket and flank, and rib with bone and fat were higher in Hanwoo, whereas the percentages of round, top round, and shank were higher in Holsteins. In Hanwoo, steers yielded more tenderloin, rib and shank than bulls. As age progressed, bone percentage decreased in Hanwoo, while no apparent changes were observed in Holsteins and fat percentage increased regardless of breeds. As age advanced, the percentages of ribloin and sirloin increased in Hanwoo steers, whereas those of sirloin and top round tended to decrease and brisket and flank increased in Holstein steers.

지연냉각이 도체등급별 한우육의 이화학적 특성에 미치는 영향

성삼경(S . K . Sung),김대곤(D . G . Kim),김수민(S . M . Kim),최웅규(U . K . Choi),이신호(S . H . Lee) 한국축산학회 1996 한국축산학회지 Vol.38 No.6

This study was conducted to investigate effects of delayed chilling and aging on the quality characteristics of beef in Hanwoo bulls and steers. Rib loin and top round obtained from steer(1st grade) and bull(3rd grade) were subjected to different chilling temperatures of 5℃ and 16℃ for 24 hr and 35℃ for 10 hr, respectively and then stored at 2±2℃ for 15 days. Rib loin held at 35℃ revealed a rapid pH fall and had been reached to the final pH at postmortem 12 hr. Water holding capacity(WHC) was tended to be decreased immediately after keeping in high temperature(35℃). Myofrbrillar fragmentation index(MFI) value increased and hardness value decreased remarkably with the progressed aging regardless of temperature, quality grade or muscle section. But, MFI value was significantly increased in 1st grade beef at 35℃, 16℃ than in 3rd grade beef at 5℃, respectively. The degree of hardness in steers were significantly lower than those in bulls, regardless of temperature. Hardness value was significantly lower in 1st grade beef at 35℃, 16℃ than that in 3rd grade beef at 5℃, respectively. No differences in the morphology were found between steer and bull beef, however, distinctive structural changes according to temperature were found, regardless of quality grade. The results suggest that the delayed chilling have great improving effect on quality of Hanwoo beef, compared to conventional chilling and conditioning, regardless of carcass grades.

식육가공품 ( 햄 . 소시지 ) 에 대한 일반소비자의 인식도 조사

성삼경 ( S K Sung ),나병철 ( B C Rha ) 한국축산학회 1970 한국축산학회지 Vol.12 No.4

To estimate general consumers` concerns about meat-processing goods, the researcher sent 2,000 questionnaires to sample consumers and received 1,215 questionnaires. Following results are acquired by analyzing 1,215 received questionnaires. 1. Children like to eat meat-processing goods than adults do(54%), Consumers` income ranging 20,000 won to 50,000 won per month is most frequent(52%). 2. Most housewives purchase meat-processing products for themselves(82.5%), some purchase them from grocery stores (43.4%). The percentage of purchasing sausage is 80%. When they purchase sausage, they decide products by accustomed manufacturer`s name (48%). 3. Some housewives could not discriminate either livestock sausage or fishery sausage(33%), even they did not know high quality products such as Bacon Roast Ham and Boneless Ham(52.5%). 4. The most important standard for quality is to taste products(60%), some of them like to buy hard sausage(35%). 5. Most consumers enjoy smoke flavor(61.5%), some disagree with present packing styles (38.5%).

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.

한국 식육가공품 ( 햄 . 소시지 ) 의 생산추세와 계절성

성삼경 ( S K Sung ) 한국축산학회 1970 한국축산학회지 Vol.12 No.4

This study was intended to clarify the trend of changes in quantity of meat processing products and its seasonal fluctuation in Korea by using production data of four sausage manufacturing factories in operation at present. The results of this study are as follows: 1. Even though total production of sausage remains very little in quantity (1,636M/T in 1969), its trend in production is increasing trapidly. The regression equation of production trend is Y=302.2X+816.6 (Base year is 1967). 2. The seasonal fluctuation shows the peak in sausage production during good seasons for outdoor life as April and May in Spring, September and October in Autumn. On the other hand, the sausage manufacturing factories produce very little quantity during December, January and February in winter, among those three months, February is the worst month in sausage production. The difference in seasonal production indexes between October and February is 83.37. The seasonal fluctuation in sausage production is conspicuous comparing to the fluctuations of foreign countries. Such seasonal fluctuation in sausage production is a significant problem to be solved.

Disodium Dihydrogen Pyrophosphate 에 의한 Pork Sausage 의 pH 조절이 방부제의 보존효과에 미치는 영향

성삼경 ( S K Sung ),김창식 ( C S Kim ) 한국축산학회 1970 한국축산학회지 Vol.12 No.3

This experiment was conducted to investigate the preservative effect of furylfuramide and sorbic acid for pork sausage which was acidified by the addition of disodium dihydrogen pyrophosphate. Five hundred and forty sausages were divided into nine groups. In conducting this experiment, 3×3 factorial design was used in treating three different levels of DDP (0%, 0.5%, 1%) and three different levels of antiseptics (0, FF5ppm+SO-A 0.1%, FF 10ppm+SO-A 0.2%). The results of this experiment are summarized as follows: (i) The growth of bacteria in sausages was effectively controlled in proportion to the additional use of antiseptics and the effect was more remarked by the addition of DDP. (2) The penetrating degree was more significantly (p$lt;0.01) decreased in the DDP supplemented lots than in the non DDP added lots. (3) White any differences in jelly strength of sausages were not found immediately after sterilization, the additional use of antiseptics resulted in good elasticity, as the storage day goes by, and the DDP 0.5% supplemented lots was most significantly elastic. (4) The pH range immediately after strilization was more lowered by 0.69 unit in the DDP 0.5% supplemented lots and by 1 unit in the DDP 1% added lots than in the non DDP supplemented lots, respectively. (5) The number of spoiled samples was decreased by the addition of chemical preservatives and on the other hand, the preservative effect was much improved in case of supplementing DDP. (6) More addition of chemical preservatives and DDP supplement significantly (P$lt;0.01) decreased the amount of the volatile basic nitrogen.