家禽肉의 加工適性에 關한 硏究 - 1. 鷄肉의 保水力

국문 초록 (Abstract)

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.

다국어 초록 (Multilingual Abstract)

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.

목차 (Table of Contents)

• Abstract
  
• 緖言
  
• 材料 및 方法
  
• 結果 및 考察
  
• 要約
  
• 文獻