Studies on the Processing Characteristics of Poultry Meat -1. Water Holding Capacity of Chicken Muscle-

가금육(家禽肉)의 가공적성(加工適性)에 관(關)한 연구(硏究) -1. 계육(鷄肉)의 보수력(保水力)-

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. The results tobtained are summarized as follows; (1) The percentage of the ready-to-cook of cull hens and broilers was $64.32{\pm}2.11,\;67.96{\pm}1.16$, and of the water uptake, $105.43{\pm}1.9,\;104.13{\pm}0.2$, respectively. (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. (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.(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.(5) The significant difference was little observed for the relative WHC, water retention and cooking loss percentage by groups between cull hen and Broiler.

닭고기의 가공특성(加工特性)을 알고, 가공방법(加工方法)을 개선(改善)하기 위하여 폐계와 육계(肉鷄)를 각(各) 20수(首)씩을 5군(群)으로 나누어(whole carcass, skinned carcass, debonned carcass, thigh muscle, breast muscle) 마쇄하여 실험(實驗)하였다. 그 결과를 요약(要約)하면 다음과 같다. 1. 폐계와 육계(肉鷄)의 도체률(屠體率)은 각(各) $64.32{\pm}2.11,\;67.96{\pm}1.16$이었고, 흡수증체률(吸水增體率)은 $105.43{\pm}1.9,\;104.13{\pm}0.2$이었다. 2. 화학성분(化學成分)은 육계(肉鷄)가 폐계보다 수분(水分)이 많고, 지방(脂肪)이 다소(多少) 적었다. 시료별(試料別)로는 폐계, 육계(肉鷄) 공(共)히 whole carcass ground meat가 thigh m., breast m보다 수분이 적고 지방과 회분의 많았다. 3. Relative WHC와 water retention은 thigh m. breast m. 과 skinned carcass가 높고, whole carcass가 가장 낮았다. 4. 가열감량률(加熱減量率)은 각군(各群) 모두 온도(溫度)가 상승할수록 높고 whole carcass가 가장 높았다. 5. Relative WHC, water retention과 가열감량률(加熱減量率)은 폐계와 육계(肉鷄) 사이의 유의성(有意性)은 전혀 인정(認定)되지 않았다.