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.

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.

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.

녹차와 기능수를 이용한 기능성 양념 계육 개발

성삼경 ( Sam Kyung Sung ),조영석 ( Young Suk Cho ),김은주 ( Eun Ju Kim ),김수민 ( Soo Min Kim ) 한국식품영양학회 2003 韓國食品營養學會誌 Vol.16 No.3

한우육의 물리적 및 형태적 변화에 미치는 고온숙성의 효과

성삼경(Sam Kyung Sung),안동현(Dongs Hyun Ahn),김수민(Soo Min Kim) 한국축산학회 1988 한국축산학회지 Vol.30 No.11

For the purpose of improving the tenderness of Korean Native cattle, longissimus dorsi muscle was aged at different temperatures of 2℃ and 16℃ right after slaughtering. The shear force value, myofibrillar fragmentation index, and sarcomere length, and the morphological changes were observed. Shear force value decreased and myofibrillar fragmentation index increased as the aging progressed, especially at 16℃. Also the sarcomere length increased as the aging progressed, but direct relationship with tenderness was not evident. From the electron microscopic observation it was learned that the morphological change of myofibril and disappearance of Z-line was evident only after 10 days of aging at 2℃ while it took only 1 day at 16℃. The results suggest that the aging at 16℃ have greater improving effect of meat tenderness of Korean Native male cattle compared to conventional low temperature aging.

한우 도체에 대한 전기자극처리가 쇠고기의 품질특성에 미치는 영향

성삼경,김대곤,안동현,김수민 ( S . K . Sung,D . G . Kim,D . H . Ahn,S . M . Kim ) 한국축산학회 1998 한국축산학회지 Vol.40 No.2

These experiments were carried out to investigate the effects of electrical stimulation on changes of physicochemical properties in Hanwoo steer and bull beef. Electrical stimulation was performed within 1 hr postmortem (SSOV, 90 sec.). Electrically stimulated sides(ES) showed more rapid pH decline than non-electrically stimulated sides(NES). L, a, b values of meat color in steers were higher than those of meat color in bulls, but there were no consistent effects of electrical stimulation on meat color, cooking loss and water holding capacity. Myofibrillar fragmentation index of sides treated with ES was higher than that of NES during storage significantly. Md ES sides consistently showed lower hardness when compared with control sides. Examination of the electron micrograph revealed the enlargement of sarcolemma and mitochondria. These results suggest that electrical stimulation may also improve tenderness of meat.

닭의 성장에 따른 연도요소의 특성변화

성삼경(S . K . Sung),권연주(Y . J . Kweon),김대곤(D . G . Kim) 한국축산학회 1993 한국축산학회지 Vol.35 No.6

Effect of background tenderness factors and actomyosin tenderness factors on the tenderness of poultry meat at various physiological ages were observed. The shear values of male meat are show lower than that of female and the shear values is apt to decrease during postmortem storage, regardless of physiological maturity and sex. Actomyosin tenderness factors have no effect on the tenderness after death immediately but affect the tenderness during postmortem storage largely, regardless of physiological maturity. However, background tenderness factors have greater influence on the tenderness attributed by the physiological maturity remarkably in all groups.

노계육 ( 老鷄肉 ) 추출단백질의 유화특성에 관한 연구

김수민,성삼경 ( Soo Min Kim,Sam Kyung Sung ) 한국축산학회 1983 한국축산학회지 Vol.25 No.3

This experiment was conducted to investigate the effect of ultimate pH on emulsifying characteristics of extractable proteins during postmortem storage. Spent fowl (18 months age) were slaughtered and divided into two groups, insulin injected and control. The results obtained are summarized as follows: In breast meat, the pH decline of control tended to be slow, however pH of insulin-injected sample declined rapidly after 3hr postmortem. In leg meat, insulin-injected showed same tendency as the breast meat. Emulsifying capacities of salt-soluble protein from two groups were slightly different before rigormortis, but it appeared to be similar thereafter. Emulsion stability of salt-soluble protein decreased slowly with storage time, irrespective of insulin treatment. The emulsifying capacity of salt-soluble protein was significantly greater than that of water-soluble protein. Extractability of salt-soluble protein appeared to decrease slowly with postmortem storage, but extractability of water-soluble protein stayed to be same through postmortem storage, irrespective of ultimate pH. Pre-rigor salt-soluble protein has a greater emulsifying capacity than post-rigor salt-soluble protein, irrespective of insulin treatment and muscle type. The emulsifying capacity of breast meat was less than that of leg meat, even though the extractability of salt-soluble protein of breast meat was significantly higher. The emulsifying capacity and emulsion activity increased at adjusted pH values to 5.9 ultimated pH of insulin-injected meat, but decreased at adjusted pH values to 5.6 ultimated pH of control meat.

유기산 처리가 진공포장 한우육의 저장성에 미치는 영향

이신호,성삼경,김수민,김대곤,조옥기,정영숙 ( S . H . Lee,S . K . Seung,S . M . Kim,D . K . Kim,O . K . Jo,Y . S . Jeong ) 한국축산학회 1998 한국축산학회지 Vol.40 No.3

Effects of organic acids and vacuum packaging on storage of Hanwoo beef were investigated to improve the hygienic quality and storage life of Hanwoo beef. Viable cell count of Hanwoo beef contaminated artificially with Listeria monocytogenes was reduced L5 to 2.2 logo cycle after dippping in fumaric, propionic, acetic acid for 60 seconds. The color of Hanwoo beef was changed significantly by dipping in various organic acids such as fumaric, propionic, lactic, acetic, and gluconic acid. The Volatile Basic Nitrogen(VBN) value of vacuum packaged hanwoo beef treated with propionic, fumaric acids was lower than that of the control during storage. Thio Barbituric Acid (TBA) value of organic acid treated Hanwoo beef was lower than that of control during storage. Microbial count in vacuum packaged Hanwoo beef treated with propionic acid was inhibited apparantly during storage, and fumaric and lactic acid showed inhibitory effect during storage. Fumaric and propionic acids showed inhibitory effect of spoilage in vacuum packaged Hanwoo beef for 50 days at 4℃.

한우 부분육 처리단계의 미생물 변화와 신선육의 유기산 처리효과

이신호,성삼경,최우정,임용숙,김순희 ( S . H . Lee,S . K . Seong,W . J . Choi,Y . S . Im,S . H . Kim ) 한국축산학회 1997 한국축산학회지 Vol.39 No.3

Sanitation of fresh meat processing plant and effects of organic acids on bacteriological quality of fresh meat were investigated to determine the hygienic marketing system of Hanwoo beef. The bacterial counts of working surface in fresh meat processing plant were 10⁴∼10^6/㎠ of total aerobes, 10∼10²/㎠ of coliform and 10³∼10⁴/㎠ of yeast and mold before working. They were increased by contact with contaminated meat during cutting meat. Total bacterial counts of half carcass showed 10³∼10^5/c㎠ on surface of the carcass, 10²∼10³/㎠ on inner part of meat and 10^5∼10^6/㎠ on surface of debonned meat. The total bacterial counts of beef surface were decreased 1 to 2 log, cycle on the average after treatment with 0.1% of various organic acids such as acetic, lactic, formic, propionic, citric and ascorbic acids. Of the organic acids, formic acid showed the strongest effect on decontamination of meat surface. The total bacterial counts of Hanwoo beef treated with the organic acids were 1 to 3 logo cycle lower than those of control group after storage for 12 days at 4℃.