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이무하,조철훈 한국축산학회 1994 한국축산학회지 Vol.36 No.2
According to the scientific fact that beef quality is influenced more by post-mortem biochemical changes than by genetic factors and feeding conditions, the effect of post-mortem conditions during the rigor mortis on collagen of Korean cattle beef was studied. When collagen isolated from post-rigor beef was incubated at various temperatures and pH values, thermal transition temperature(Tm) was lowest at pH 4.5 regardless of incubation temperature. At the same pH value Tm of the 5℃ and 35℃ incubation samples were lower than that of the 20℃ incubation sample. This suggests that storage temperature even after the completion of rigor can affect the Tm of connective tissue. In the case of pre-rigor pH adjusted muscle, the Tm of the 5℃incubation sample was higher than those of 20 C or 35 C incubation samples at pH 5.5 while that of the 35℃ incubation ,ample was lover than those of 5℃ or 20℃ sample at a pH 7.0. There was less than 5℃ difference of Tm among samples of three incubation temperatures at pHs of 4.5, 5.0 and 6.0. When pre-rigor pH-adjusted muscle samples were compared with the pH-adjusted connective tissue isolated from pre-rigor muscle, Tm of muscle samples were lower than those of connective tissue samples at pH 7.0 relzardless of incubation temperature. With a decrease of pH down to 5.0, Tm of muscle samples at 5℃ increased. Tm of muscle samples was lowest ai pH 7.0 and 35℃. Ttus shows that the effect of proteolytic enzymes in muscle changes according to pH and temperature. Tenderness of loins was higher in 18℃ carcass than in cold carcasses. However, the Tm value of connective tissue was higher in the 18℃ carcass. It is assumed that the storage temperature and carcass pH declining rate affect Tm of connective tissue. In summary, it can be concluded that tenderness of high temperature conditioned beef is little influenced by denaturation of connective tissue protein.
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이무하,정명섭,강효경,엄보영,김영직 한국축산학회 1998 한국축산학회지 Vol.40 No.2
This experiment was carried out to investigate the effects of electron beam irradiation (1.5, 3.0 KGy) and high temperature conditioning on semitendinosus muscle of Hanwoo beef aged at 20℃ for 35 hr and then refrigerated at 5℃ for 9 days. The control sample was refrigerated at 5℃ without irradiation. Total bacterial count, TBA value, sensory test, meat color, shear force value and pH of the samples were analyzed. Electron beam irradiation did not affect pH and shear force value significantly but samples aged at 20℃ showed slightly better tenderness than other samples(p$lt;0.05). While beef samples irradiated with electron beam and/or aged at 20℃ showed lower $quot;a$quot; value than other treatments (p$lt;0.05), there were no significant differences in $quot;L$quot; and $quot;b$quot; values among the samples. Electron beam irradiation and high temperature conditioning at 20℃ could not affect consistently to sensory properties such as flavor, juiciness, overall acceptability of the beef samples. However, the irradiated and aged samples showed higher TBA values than other samples. Total bacterial counts of beef samples stored at 5℃ after irradiation reached 10' after 9 days but those of beef samples aged at 20℃ reached that number after 2 days storage. Therefore, low dose of electron beam irradiation(1.5 and 3.0 KGy) treatment was not effective to reduce microorganisms in beef samples aged at 20℃.
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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 $lt; 0.05). The cooked American thigh and wing meats obtained the highest score in off-flavor and the lowest score in acceptability.
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이무하,류윤선,고경철 한국축산학회 1994 한국축산학회지 Vol.36 No.3
The quality of imported beef was compared with those of Korean native cattle beef of Grade 1, 2, 3 and subgrade. Korean native cattle beef of Grade 1 was higher in intramuscular fat contents, lower in TBA values and more tender than other Grade and imported beef. Imported beef was higher in fat and saturated fatty acids contents than domestic beef. Total pigment contents of imported beef was similar to that of Koran native cattle beef of Grade 2 or 3. Sensory test panel members could differentiate Korean native cattle beef of Grade 1 and 3 from imported beef while among Korean native cattle beef. Grade I only from Grade 3. However, it was different to decide which beef they preferred. The results from chemical and physical analysis, and sensory test indicated that the quality of imported beef was between Korean native cattle beef of Grade 2 and Grade 3.
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수입산 및 국내산 냉동 삼겹살의 미생물학적 및 이화학적 특성 비교
이무하,김일석 한국축산학회 1998 한국축산학회지 Vol.40 No.4
This study was carried out to compare qualities of the imported pork bellies(Canadian, Finnish, Belgian and Danish) with those of domestic one. Samples were analyzed for compositions, microorganisms, pH, color, thawing loss, and cooking loss. The results of the proximate analysis of compositions showed that the contents of moisture, crude protein, crude fat and crude ash were 32.02∼56.69%, 9.75∼19.91%, 19.37∼59.75% and 0.26∼1.11%, respectively. Total plate counts were 1.40×10²∼2.83×10²CFU/㎠ in imported pork bellies, compared to those of 5.87×10³∼6.73×10³CFU/㎠ in domestic ones. The ranges of pH were from 5.68 to 6.55 and significantly different among samples(P$lt;0.001). Belgian pork belly had the lowest pH. Thawing losses showed the large variation of 0.49∼4.02% Danish pork belly was higher in the thawing loss than other samples (P$lt;0.05). Total color differences(ΔE^*) were high as the levels were 37.15∼50.11. This difference was attributed to high L^* value in fat and a^* value in lean.
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