숙성기간이 말고기 등심근의 육질 및 관능적 특성에 미치는 영향

성필남,이종언,오운용,고문석,박범영 한국축산식품학회 2004 심포지움 및 학술발표회 Vol.- No.34

본 연구는 숙성을 통해 말고기의 육질과 관능적 특성이 어떻게 변화하는지를 조사하여 말고기의 정확한 숙성방법을 제시하고자 제주마 24두의 등심을 4℃에서 25일간 숙성시키면서 실시하였다. 말고기 전단력은 저장 12일까지 감소하다가(P〈0.05) 12일 이후 차이를 나타내지 않았으며, 관능적 특성 중 풍미는 저장 7일에 가장 높은 수치를 나타내었고, 다즙성은 숙성 12일에 패널에 의해 가장 좋은 점수를 받았으며, 연도는 숙성 7일에 유의적인 증가를 보였으며(P〈0.05) 이후 숙성기간에는 차이가 없었다. 숙성기간별 말고기에 대한 전체기호도는 숙성 7일에 유의적인 증가를 보인 후 숙성 18일까지 지속하다가 25일에 다소 감소하였다(P〈0.05). 따라서4℃ 저장일 경우 말고기의 숙성은 7일 이상 실시하여야 하며 18일이 넘게 되면 육질이 떨어지는 것으로 조사되었다.

말고기 대체수준이 유화형 소시지 품질에 미치는 영향

성필남,이종언,김진형,박범영,하경희,고문석 한국동물자원과학회 2006 한국축산학회지 Vol.48 No.5

한국 전통장류가 한우 반힘줄모양근(M. Semitendinosus)으로 제조한 건염햄의 육질 특성에 미치는 영향

성필남,조수현,강근호,김동훈,박범영,강선문,박경미,Seong, Pil-Nam,Cho, Soo-Hyun,Kang, Geun-Ho,Kim, Dong-Hoon,Park, Beom-Young,Kang, Sun-Moon,Park, Kyoung-Mi 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.6

This study was conducted to develop a processing method for dry-curing beef ham with Korean traditional sauces and to investigate the quality properties of the dry-cured beef hams. Semitendinosus muscle from Hanwoo was spread with sundried salt (C), sun-dried salt mixed with red pepper paste (T1), and sun-dried salt mixed with soybean paste (T2), and inserted into washed Hanwoo large intestine. It was then dried and fermented for 75 d. Moisture contents of the hams were 46-48%, without any significant differences. T1 showed the lowest pH among the three dry-cured hams, while water holding capacity (WHC) of T2 was found the lowest (p<0.05). In mechanical color determination, C showed higher CIE $a^*$ and CIE $b^*$ than T1 and T2 (p<0.05), however CIE $L^*$ did not show any significant difference. In texture, T1 demonstrated significantly lower springiness than C (p<0.05). The sensory properties of all dry-cured hams did not show any significant difference, but T1 indicated a higher taste, saltiness and overall acceptability than others, whereas C gathered the highest score in color and flavor. In conclusion, the dry-curing by combination of sun-dried salt mixed with red pepper sauce (T1) showed higher quality properties of the Hanwoo dry-cured ham. 우리나라 전통장류를 건염햄 제조에 접목한 건염햄의 제품을 개발하기 위해 염지과정에서 첨가한 고추장과 된장이 건염햄 품질에 미치는 영향을 조사하고자 실시하였다. 천일염(C), 천일염+고추장(T1), 천일염+된장(T2)을 한우의 반힘줄모양근(m.emitendinosus)의 표면에 골고루 발라주고 세척한 한우 대장에 충진한 후 75일 동안 건조 및 발효시켰다. 한우 반힘줄모양근 건염햄 품질을 조사한 결과, 건염햄 수분함량은 46.45-48.04% 수준으로 유의적인 차이는 없었다. T1은 모든 처리구 중에서 pH가 가장 낮았고 T2는 WHC가 가장 낮았다(p<0.05). 기계적 육색 측정에서 C가 $a^*$와 $b^*$가 전통장류 처리(T1, T2)보다 높았으나(p<0.05), $L^*$은 유의적인 차이가 없었다. 조직감에서 T1은 C보다 탄력성이 유의적으로 낮았다(p<0.05). 관능평가 결과 모든 처리구에서 유의적인 차이가 없었고 C는 제품색과 향미가 높은 점수를 받은데 반해, T1은 높은 맛, 짠맛, 그리고 전체적 기호도가 다른 처리구에 비해 높았다.

돼지 뒷다리 주요 근육과 등심근육으로 제조된 햄의 품질 특성

성필남,조수현,김진형,하경희,박범영,김동훈,이종문,안종남,Seong, Pil-Nam,Cho, Soo-Hyun,Kim, Jin-Hyoung,Hah, Kyoung-Hee,Park, Beom-Young,Kim, Dong-Hoon,Lee, Jong-Moon,Ahn, Chong-Nam 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.2

This study was conducted to evaluate the quality attributes of cooked hams made with four hind leg muscles (Biceps femoris, Semimembranosus, Rectus femoris, Gluteus medius) and Longissimus dorsi. Muscles were prepared from three market-weighted crossbreeds ($L{\times}Y{\times}D$) and the pH, proximate chemical composition, color, texture attributes, and sensory properties of cooked pork muscle hams were evaluated. In the raw state, no significant differences in pH were found among the five muscle hams. However, Rectus femoris ham had the highest pH, while Longissimus dorsi ham had the lowest pH (p<0.05). All muscle hams had similar moisture, fat, and ash contents. The protein content (%) was highest in Longissimus dorsi ham (p<0.05). The Hunter L value was highest for Longissimus dorsi ham while Rectus femoris and Gluteus medius hams had the lowest Hunter L values (p<0.05). The Hunter a values were similar in Rectus femoris, Biceps femoris, and Gluteus medius hams, and lowest for Longissimus dorsi ham (p<0.05). Texture attributes were not significantly different among the five muscle hams (p>0.05). The results of sensory evaluation showed that Semimembranosus hams had the highest flavor score, but there were no significant differences among five muscle hams with regard to color, taste, and texture (p>0.05).

출하 전 마그네슘 단기급여가 돼지의 혈중 스트레스 관련 호르몬 함량 및 육질에 미치는 영향

성필남,이종언,조인철,Seong Pil-Nam,Lee Jong-Eun,Cho In-Chul 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.1

본 연구는 우리나라 도축장 현실에서 출하 전 마그네슘 단기 첨가 급여가 돈육 육질을 개선시키고 PSE 돈육 발생을 억제시킬 수 있는지를 구명하기 위하여 거세비육돈(Landrace) 60두를 대조구(MgSO₄ 무첨가구)와 MgSO₄ 급여구로 30두씩 나누어 도축 전 5일 동안 사료와 물을 무제한 급여하여 6일째 도축장으로 수송한 후 2시간 내에 도축하였다. 도축 전 MgSO₄ 첨가 급여는 도축 시 혈중 마그네슘 함량에 영향을 미치지 않았으며, 혈중 스트레스 관련 호르몬(adrenaline, noradrenaline) 역시 마그네슘 급여구와 대조구 사이에 차이가 없었다. 사후 초기 pH는 대조구가 더 높았고, 최종 pH는 유의적인 차이가 없었다. 사후 도체온도는 도축 직후 MgSO₄ 급여구가 더 높았으나 3시간과 6시간에는 비슷하였다. PSE 발생율은 대조구 30%, 마그네슘 급여구 23.3%로 마그네슘 급여구가 약간 낮은 경향을 보였으나 드립로스와 육색 명도에는 차이가 없었다. 비록 본 연구에 공시된 비육돈의 유전적 배경과 도축 전 비육돈의 취급방법이 기존 보고자들과 달랐지만 우리나라의 현실적인 여건을 고려할 때 마그네슘 첨가급여에 의해 돈육 육질을 개선하는 방법이 확립된다면 돼지 사육업자나 가공업자에게 큰 이익을 가져다줄 것이므로 마그네슘 효과를 극대화시킬 수 있는 방법을 찾아낸다면 경제적인 방법이 될 것으로 보인다. This study was conducted to determine the effects of MgSO₄ supplement on meat quality and serum stress hormones concentrations in late finishing pigs. Sixty castrated Landrace pigs (average weight±S.D., 106.5±8.9 kg) were assigned to a control diet (without MgSO₄ supplement) and diet with MgSO₄(10 g/kg diet) supplemented. Pigs had free access to diets and water during five-day feeding period. At the end of feeding experiment, pigs were fasted for 16 hours and transported to commercial slaughter plant (30-minute transportation distance). After 2-hour lairage time, pigs were slaughtered, and blood samples were collected at bleeding procedure of slaughter. Pigs fed the diet with MgSO₄ supplement had higher (p<0.05) serum magnesium concentrations than those in pigs fed a control diet. Serum adrenaline, noradrenaline and cortisol concentrations determined at slaughter were not significantly different between dietary groups. Carcass temperature, pH at 24h post- slaughter, drip loss and color characteristics were not influenced (p>0.05) by short-term supplement of MgSO₄. Pigs fed the diet supplemented with MgSO₄ diet had lower PSE incidence (23.3%) compared to pigs fed the control diet (33%). These results indicate that short-term supplement of dietary MgSO₄ in late finishing pigs may not be beneficial in improving pork quality, and further study needs to assess feeding regime of magnesium supplement.

돼지 뒷다리반힘줄모양근의 pH가 건염햄 품질에 미치는 영향

성필남,강근호,조수현,박범영,김동훈,강선문,Hoa Van Ba,박경미 강원대학교 동물자원공동연구소 2013 동물자원연구 Vol.24 No.2

국립축산과학원 신기술 정보 : 식육즉석판매가 공업소에서 활용 가능한 육제품 제조법 개발 (가미 및 비기비가열 육제품 110중 제조법

성필남 한국동물자원과학회(구 한국축산학회) 2015 축산기술과 산업 Vol.6 No.1

식유즉석판매가공업소``등 소규모 육가공장에 적합한 가열육제품 58종, 비가열육제품 50종, 발효육제품류 2종에 대해 제조법을 확립하여, 상세 제조메뉴얼이 포함된 책자를 발간 배부하였다.

Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition

성필남,Kuyng Mi Park,조수현,강선문,강근호,박범영,문성실,Hoa Van Ba 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.3

Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung,stomach, spleen, uterus, pancreas, and small and large intestines, was studied. Our results revealed that the yields variedwidely among the pork by-products examined; in particular, liver had the highest yield (1.35%); whereas, spleen had thelowest yield (0.16%). The approximate composition range (minimum to maximum) of these by-products was found to be:moisture 71.59-82.48%; fat 0.28-19.54%; ash 0.155-1.34%, and protein 8.45-22.05%. The highest protein, vitamin A, B2,B6, and total essential amino acid (EAA) contents were found in liver. Large intestine had the highest fat content and lowestEAA content. Heart had the highest vitamin B1 content, whereas pancreas had the highest niacin and vitamin B3 contents. The concentrations of Fe and Zn were highest in liver and pancreas. Total saturated fatty acids (SFA) levels and polyunsat-urated fatty acids (PUFA) levels between the by-products ranged from 43.15-50.48%, and 14.92-30.16%, respectively. Fur-thermore, with the exception of large intestine, all the by-products showed favorable PUFA/SFA ratios. The study indicatedthat almost all of the pork by-products examined were good sources of important nutrients, and that these data will be ofgreat importance in the promotion of the consumption of edible pork by-products, as well as their utilization in meat pro-cessing.

발효육제품 최신 기술개발 전망

성필남,Seong, Pil-Nam 한국축산식품학회 2013 축산식품과학과 산업 Vol.2 No.1

소금과 아질산염 처리수준에 따른 건염햄의 이화학적 특성

성필남,김진형,조수현,이창현,강동우,하경희,임동균,박범영,김동훈,이종문,안종남,Seong, Pil-Nam,Kim, Jin-Hyoung,Cho, Soo-Hyun,Lee, Chang-Hyun,Kang, Dong-Woo,Hah, Kyoung-Hee,Lim, Dong-Gyun,Park, Beom-Young,Kim, Dong-Hoon,Lee, Jong-Moon,Ah 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.4

The aim of this work was to analyze the effects of salt and $NaNO_2$ on weight loss, proximate compositions. chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The HS group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+$NaNO_2$ group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm $NaNO_2$. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+$NaNO_2$ group of 3 hams (10.62 kg) was salted same as LS group and added 100 ppm $NaNO_2$. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of $NaNO_2$ (p<0.05), the LS hams had significantly higher moisture content than HS+$NaNO_2$ and LS+$NaNO_2$ (p<0.05). The level of salt and $NaNO_2$ did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from LS hams were significantly lower than in the muscles from HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from LS hams was significantly higher than in muscles from HS and HS+$NaNO_2$ hams (p<0.05). The salt content in biceps femoris muscles from LS+$NaNO_2$ hams was significantly lower than in the muscles from HS and HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ treatment did not affect the $NaNO_2$ content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS+$NaNO_2$ hams were significantly higher than in the muscles from HS and LS hams.