• Nutritional Sciences
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• 제3권2호
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• pp.66-70
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• 2000

The study was conducted to determine the nutiritional value of Masoor (Lens esculenta) in raw and cooked forms. Supplement value of various types of meat i.e. poultry, mutton and beef at 10, 15, and 20 percent levels for dite containing cooked Masoor was also assessed. Nutritional value of Masoor was determined by chemical analysis as well as through rat assay. Masoor contained an average of 23.18 percent protein and less than two percent fibre. Conventional method of cooking resulted in about 2 per cent increase in Masoor protein. Masoor had 0.83 percent of lysine and cooking destroyed 18 percent of it. Other amino acids in Masoor also showed losses on cooking. Protein efficiency ratio (PER) of diets containing raw Masoor was 1.49 and was reduced to 1.44 by cooking. Cooking of Masoor did not alter true digestibility (TD) percentage. However, net protein utilization (NPU) was improved from 44.60 in raw to 47.77 in cooked. Diets containing cooked Masoor and supplemented with different types of meat significantly improved PER (1.45 to 1.65), TD 76.03 to 87.84 percent and NPU 42.84 to 50.72 percent over non supplemented diets. 20 percent level of supplemented meat showed comparatively better results than other levels in case of improvement in PER, TD and NPU.

• 한국식품영양과학회지
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• 제7권1호
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• pp.43-52
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• 1978

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at $30\;kg/cm^2$ for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.

• 한국수산과학회지
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• 제11권4호
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• pp.197-203
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• 1978

먹장어를 연제품원료로서 이용하기 위한 기초자료를 얻고자 먹장어 어묵의 최적가공조건을 실험한 결과를 요약하면 다음과 같다. 채육한 육에 대하여 전분은 $5\%$, 식염은 $3\%$, tripolyphosphate는 $0.3\%$, 수세회수는 6회, 1단가열은 $45\~50^{\circ}C$에서 1시간, 2단가열은 $90^{\circ}C$에서 30분간이 좋았다. 1단가열 대신 자연응고 현상을 이용할 경우에는 $25^{\circ}C$에서 1시간 자연응고 시킨 다음 $90^{\circ}C$에서 30분간 가열하는 것이 좋았다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권9호
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• pp.1348-1352
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• 2005

Most breeds of sheep in Iran are adapted to their agro ecological niches where it is likely that they were also artificially selected by their owners. In general, most of sheep breeds are multipurpose producing lambs, wool and milk. To compare the physical and chemical composition of the carcasses of ten Iranian native fat-tailed sheep breeds, 243 male lambs (6-7 months of age) of ten fattailed, Iranian breeds of sheep, Sanjabi (S), Ghezel (G), Afshari (A), Mehrabani (M), Lori (L), Lori Bakhtiari (LB), Kordi Khorasan (K), Sangesari (Sa), Baluchi (B) and Chal (C) were studied. Lamb breed group had a significant (p<0.05) effect on all the carcass traits measured. The LB and C lambs showed the same live weight which was significantly (p<0.05) higher than the other breeds. Carcass dressing- out percentage in S lambs was lowest (p<0.05), but not different from G lambs. K and Sa breeds showed the highest (p<0.05) carcass dressing-out percentage. The S lambs had the highest (p<0.05) lean meat percent. Lean meat percentage was not significantly (p>0.05) different in the G, A, M and C breeds. The Sa and K breeds showed the lowest lean meat percent. The S lambs showed the lowest (p<0.05) fat percent in their carcass, while K and Sa showed the highest (p<0.05). Subcutaneous fat in K, Sa and B was higher (p<0.05) than the other breeds. Lambs of S, G, A and M breeds had the lowest subcutaneous fat in their carcasses (p>0.05). Intramascular fat was significantly (p<0.05) lower in M, S and C despite the fact that this values were highest in B and K lambs. The K and Sa breeds had highest fat-tail percentage (p<0.05) in their carcass, whereas S and G showed lowest. Lambs of G, S and A breeds had higher bone percent than other breeds (p<0.05). Lowest bone percent (p<0.05) was seen in K and Sa lambs. The carcass moisture percent was not significantly (p>0.05) different in S, G, A, M, L and C breeds. M lambs showed the lowest crude protein percentage and S breed the highest (p<0.05). There were no significant (p>0.05) differences among other lamb breeds for this trait. Chemical fat percentage was the same in S, G, A, C and M breeds, but significantly (p<0.05) lower from LB, K, Sa and B. Ash percent in S, G and A had no significant (p>0.05) difference. According to higher lean meat and lower fat percentages in the carcass, the ranking of breeds would be S, G, A, M and C.

• 농업과학연구
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• 제41권3호
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• pp.229-236
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• 2014

This study presents the estimates of heritabilities of body measurement traits and carcass traits, and genetic and phenotypic correlations of those traits for crossbred pigs in Korea. Body and ultrasound (A mode: Piglog 105) measurements in 221 pigs including body weight, length, height and width, three back fat thickness at the points of 4th, 14th rib and chine bone, eye muscle area and lean meat percent were collected at the ages of 70, 145 and 180 days and then slaughtered to measure carcass weight, back fat, belly, collar butt, spare rib, picnic shoulder, hind leg, loin, tenderloin, lean meat yield and intramuscular rough fat content in loin. Genetic analysis was done using a multi-trait animal model. Heritabilties of the body measurements were ranged from 0.331 to 0.559 and three measurements of back fat thickness were also high as range varying from 0.402 to 0.475 for the ages of 145 and 180 days. However, eye muscle area was moderate (0.296) at the age of 180 days. Heritabilities of retail cut yields were also high as ranged from 0.387 to 0.474 and of IMF content in loin was 0.499. Heritabilities of the cut percent traits were ranged from 0.249 to 0.488. Important positive genetic and phenotypic correlations were noted for all carcass yield traits (0.298 to 0.875 and 0.432 to 0.922, respectively). IMF showed low negative genetic correlations with carcass yield traits, such as carcass weight, picnic shoulder, hind leg, loin, tenderloin and lean meat yield whereas low positive genetic correlations with back fat, belly, collar butt and spare rib. Loin, tenderloin and lean meat percent showed negative genetic correlations with carcass weight, back fat thickness, collar butt, spare rib and picnic shoulder percent. The four body measurements at the ages of 70, 145 and 180 days had positive genetic correlations with belly, shoulder butt, spare rib, picnic shoulder and hind leg percent, but negative genetic correlations were shown with loin and tenderloin percent except body measurements at 70 days. The results suggest that carcass yield are negatively correlated with intramuscular fat content, which is a major factor deciding pork quality and the yield of loin and tenderloin are not increased as much as increase in body size. However, the proportions of belly and collar butt are increased with the body size. In conclusion, selection strategy should be designed according to the preference on composition of carcass in each country.

• 대한영양사협회학술지
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• 제3권1호
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• pp.30-43
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• 1997

This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires collected from each district of the country were statistically analyzed. Dietitians showed preference of ham and packed meat to other meat products. Dietitians had a good image on meat product regarding it as a good source of protein, imported food and diversely used food for cooking. Whereas 50% and 25.8% of dietitians concerned about the high content of preservative and sodium, respectively. More than 96% of dietitians suggested the food processing company to decrease the addition of preservatives, coloring agents, color formers and sodium. Fifty nine percent of dietitians responded they would increase the consumption of meat product if it is processed to food with low sodium, low cholesterol, low fat and no persavatives. Dietitians used ham for cooking once or twice a month. The reason they used the meat product for meal service was the preference of students and readiness of meat product for cooking. The dietitian's favorite cooking method was roasting ham or sausage with vegetable. Dietitians responded the first thing they checked for purchasing meat product was the date of processing and the term of validity.

• Asian-Australasian Journal of Animal Sciences
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• 제20권12호
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• pp.1865-1873
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• 2007

An experiment was performed to evaluate the effects of dietary metabolizable energy (ME) and lysine on carcass characteristics and meat quality in Arbor Acres (AA) broilers from 1 to 56 days of age. A total of 2,970 1-d-old male broiler chicks were randomly allocated to nine dietary treatments (three ME levels in combination with three lysine levels), and dietary ME and lysine concentrations were formulated by varying corn, soybean meal, tallow, and L-lysine sulfate concentrations. Live body weight (BW), carcass weight (CW), dressing percent, breast muscle weight (BMW), yield of breast muscle, muscle color (CIE L*, a*, and b*), pH values 45 min and 24 h postmortem ($pH_{45}$, and $pH_{24}$), meat shear force value (SFV), and water loss rate (WLR) were evaluated. Results showed that live body weight and dressing percent increased (p<0.05) as dietary energy increased. Higher dietary lysine content improved breast muscle weight. Neither carcass weight nor yield of breast muscle was affected by dietary energy or lysine content. Higher ME increased the b* value (p = 0.067) and $pH_{24}$ value (p<0.05), whereas it decreased SFV (p<0.05) and WLR (p = 0.06). Only water loss rate was influenced (p<0.01) by dietary lysine, which was higher in broilers from the high lysine diet as compared to those from medium or low lysine diets. The $pH_{45}$ value and L* value of breast muscle were not affected by ME or lysine. Significant interaction of dietary ME and lysine was found on a* value of breast muscle. These results indicated that dietary ME and lysine had important effects on breast muscle growth and meat quality, however their effects were different. Different concentrations of dietary ME and lysine might be considered to improve meat quality.

• 한국수산과학회지
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• 제5권3호
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• pp.97-103
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• 1972

담수어인 잉어 Cyprinus carpio의 어묵 제조에 있어서 최적 가공조건을 구명하기 위한 기초자료를 얻기 위하여 점탄성 보강의 요소가 되는 NaCl, 전분, Polyphosphate의 첨가양, 수세회수 및 이단가열법 등을 중심으로 이들 인자가 제품의 품질에 미치는 영향을 jelly강도 측정 및 관능검사법으로 검토하였다. 원료육에 대하여 NaCl은 $3\%$, 전분은 $5\~15\%$, polyphosphate는 $0.3\%$ 첨가한 제품이 jelly강도도 높고, 맛이나 광택도 좋았다. 수세회수는 원료육에 대하여 10배양의 수도수(수온 $2\~3^{\circ}C$)로 매회 30분간 8회까지는 jelly강도가 증가하였으나 그 이상 수세회수를 증가시켜도 제품의 jelly강도에는는 큰 변화가 없었다. 그리고 이단가열법은 jelly강도 보강효과가 있었다. 이상의 결과로 보아 잉어 어묵을 가공할 때 수세회수는 $2\~3^{\circ}C$의 수도수를 원료육에 대하여 10배량 가하여 30분간씩 8회 세척하고, 수세한 육에 대하여 NaCl은 $3\%$, 전분 $5\~15\%$, polyphosphate $0.3\%$를 첨가하여 고기 갈이한 다음 $35^{\circ}C$에서 1시간 일단 가열한 후 $90^{\circ}C$에서 30분간 이단가열하는 것이 가장 좋다는 결론을 얻었다.

• 한국수산과학회지
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• 제7권3호
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• pp.105-114
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• 1974

멸치 젓갈의 숙성에 따른 미생물의 종류와 그 상(相)의 변화를 구명하기 위하여 생육 환경을 지배하는 염분농도와 pH의 변화 그리고 영양원인 질소화합물의 분해과정을 total-N, amino-N, protein-N, non-protein-N, TMA, VBN의 측정으로 고찰하였다. 산업적으로 젓갈 제조시기인 1973년 5월 부산 근해산 봄멸치를 인도산 암염율 $22\%$ (w/w) 가하여 $20\~25^{\circ}C$에서 숙성시키면서 약 6개월간 실험한 결과를 요약하면 다음과 같다. 1. viable cell 총균수로 본 lag phase는 약 20일간이었고 이후 급격히 증가하여 35일 경에 최고치 $5\times10^4$/g에 달하였으며 Stationary phase가 약 20일간 유지되었으며 lag phase가 긴 것이 특징이었다. 2. 숙성초기에는 ($0\~30$일) Pseudomonas, Achromobacter, Flavebacterium, Brevibacterium Pedioceccus Sarcina, Micrococcus와 중기에는 Saccharomyces, Torula가 분리되었으며 그 중에서 Pediococcus 가 가장 우세하였다. 3. pH값은 숙성이 진행될수록 하강하다가 100일 경에 $5.5\~5.6$에서 거의 일정하였다. 4. 염분 농도는 육질에서 10일경에 최고치 $21\%$에도 달하였다가 서서히 감소하여 $18\%$에 이르고 것에서는 감소하여 50일 경에 $28\%$를 유지하였다. 5. 질소 화합물의 변화는 육질에서는 total-N이 제조후 10일에 $3.3\%$ 최고치에 달하였다가 감소하여 100인 후에는 $2.8\%$로 거의 평형을 유지하였고 젓국에서는 증가하여 100일 경에 total-N $2.3\%$, non protein-N$1.8\%$, amino-N$1.1\%$에 달하여 완만하게 증가하고 젓죽 및 육질중의 TMA는 악 10일 후에 $9mg\%$에 달하여 평행을 이루다가 100일 이후에는 약간증가했고 VBN은 20일 후에 $80\%$에 달한 후 100일까지는 완만하게 변하다가 120일 후에는 다시 증가하여 젓국에서는 $160mg\%$, 육질에서 $140mg\%$ 었다.

• 한국식품위생안전성학회지
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• 제10권4호
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• pp.213-217
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• 1995

A screening method has been developed for detecting sulfamethazine(SMZ) contamination of meat or feeds by using horseradish peroxidase (HRP) labeled protein A (Prot AHRP)and an indirect competitve enzyme-linked immunosorbent assay(ELISA). The assay is based on competitve binding of guinea pig anti-SMZ with SMZ in smaple and SMZ-gelatin conjugate(SMZ.GEL). Percent binding (B.Bo$\times$100) was calculated from the absorbance in the absence (B0) and presence (B) of SMZ. By the sandard curve prepared by plotting log(SMZ) vs percent binding of each known reference solution, the detection limit was 1.0ppb or less. Cross reacton with sulfadimethoxine, sulfaguaniding, sulfamerazine, sulfamthoxpyridazine, sulfanilamide, sulfisomidine and sufisoxazole were not observed. But sulfamerazine crossreacted in the test. The EC-50 value (concentration causing 50% inhibition of color development compared with blank) of sulfamerazine was 2.0 ppm. Further quality control will make the ELISA system ideal for the detection of SMZ in meat or feeds.