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가열 처리가 계육의 성분 조성에 미치는 영향 ( 제1보 )
황칠성,홍종만,이규한 ( C . S . Hwang,J . M . Hong,K . H . Lee ) 한국축산학회 1975 한국축산학회지 Vol.17 No.2
An experiment was conducted to investigate the effect of various cooking methods on the chemical compositions of broiler meat. Results obtained from this experiment were as follows: 1. Every cooking method reduced the water content of broiler meat in the following order: uncooked 71.88, smoked 70.88, water boiled 66.08, roasted 62.48 and oil fried 54.18%. 2. All the cooking Treatments in this study increased the protein contents of broiler meat: 19.47% for fresh meat, 22.62% for smoking, 23.63% for electrically roasting, 26.25% for water boiling and 29.09% for oil frying. 3. Crude fat contents of broiler meat were decreased in all cocking methods except oil frying treatment. The uncooked broiler meat contains 6.11% of crude fat as compared to 11.48% in the case of oil fried meat. Smoking decreased the fat content down to 4.91%, roasting to 4.76% and water boiling 3.98%. 4. Every cooking decreased the ash contents: 1.69% for fresh meat, 0.97% for smoked meat, 0.95% for electrically roasted meat, 0.62% for water boiled meat and 0.54% for oil fried broiler meat 5. All the cooking methods enhanced the energy content of broiler meat as compared to the fresh carcass, bat the smoking did not.
李圭漢,염곤,李蘭榮 檀國大學校 家政學科 1979 家庭學硏究 Vol.4 No.-
It is a current phenomenon that milk and milk products move commonly from producer to consumer through several hands and they may move behind the regulatory jurisdiction within which they are produced or processed. But an uniformity in procedures for examination become essential for orderly marketing. The authors have tested with 108 pasteurized marketing milks which are non spoiled milk, spoiled milk on room temperature and in refrizerator for MPN of coliform, total viable bacteria populations and identified organisms isolated. The results were summerized as follows; 1. A total of 46 (85.18%) marketing milks were observed within 10/ml No. of coliform bacteria out of pasteurized 54 non spoiled marketing milk. A total of 44 (81.48%) marketing milks were observed within 50×10^3/ml total viable bacteria population of 54 non spoiled marketing milks. 2. A total of 47 (87.04%) marketing milks were observed within 10/ml No. of coliform bacteria spoiled in room temperature of 54 marketing milks. All poiled milks in room temperature has shown total viable bacteria population from 20×10^4/ml-87×10^8/ml. 3. A total of 48 (88.89%) marketing milks were observed within 10/ml No. of coliform bacteria spoiled in refrizerator 54 marketing milks. All spoiled milks in refrizerator has shown total viable bacteria population from 14×10^8/ml In result No. of coliform bacteria a comparison between non spoiled marketing milk and spoiled marketing milk has shown a good agreement. In result No. of total viable bacteria population a comparison between non spoiled marketing milk and spoiled marketing milk has not shown good agreement. 4. We identified 81 organisms from marketing milks. Of 81 identified organism, 32 (39.50%) was identified by E. Coli and Enterobacter, 16 (19.70%) wa identified by Corynebacterium, 7 (8.64%) was identified by Aeromonas, 11 (13.58%) was identified by Bacillus and the other of which 13 (16.05%) organisms was identified by Chromobacter, Bacteroides corrodens andStaphylococcus epidemidis.