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결과 내 검색 동의어 포함

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초록보기

The objective of this study was to examine the effects of high and low chilling temperature on the water-holding capacity

(WHC) and tenderness of hot-boned breast meat of broiler chickens. Breast meat was obtained from 32 broiler chickens

within 15 min post-mortem (PM), and then divided into two groups. One group was chilled at -1℃ and the other group was

stored at 30℃ for 3 hr, and then all the samples were chilled at 2℃ until 24 hr PM. During the storage, their physicochemical

characteristics were tested at 15 min, 3 hr and 24 hr PM. These included pH, R-values, cooking losses, sarcomere length,

MFI, and shear force of the breast meat, none of which was different (p>0.05) between the two temperature treatments at

-1℃ and 30℃. However, sarcomere length was shortened more at -1℃ than at 30℃, MFI was larger at 30℃ than at -1℃,

drip loss was greater at 30oC than at -1℃, and WHC was lower at 30℃

than at -1℃ (p<0.05). In brief, in terms of yield and

tenderness, broiler breast meat stored at -1℃ was superior to that stored at 30℃.

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기사명 저자명 페이지 원문 목차
The characteristics, detection and control of bacteriophage in fermented dairy products Sung-Il Ahn ;Rehab A. Azzouny ;Tran Thi Thanh Huyen ;Hae-Soo Kwak pp.1-14

원유에서 분리한 Lactobacillus acidophilus RMK567의 GABA 생성 및 생리적 특성 임상동 ;김기성 ;도정룡 pp.15-23

단기숙성 살라미의 냉장 및 실온저장 중 품질 특성 변화 이근택 ;이연규 ;손세광 ;최석호 ;이승배 pp.24-33

감마선 조사와 푸코이단/라미나린 병용처리가 돈육 패티의 품질에 미치는 영향 김현주 ;최종일 ;박진규 ;송범석 ;김재훈 ;윤요한 ;김천제 ;신미혜 ;변명우 ; pp.34-39

브랜드 한우고기의 연도예측을 위한 전단력과 관능특성의 상관관계 김진형 ;조수현 ;성필남 ;정다운 ;인태식 ;하경희 ;정명옥 ;박범영 ;이종문 ; pp.40-46

Shelf-life estimation of frankfurter sausage containing dietary fiber from rice bran using predictive modeling Chan Heo ;Hyoun Wook Kim ;Yun-Sang Choi ;Cheon-Jei Kim ;Hyun-Dong Paik pp.47-54

Effects of post-mortem temperature on the physicochemical properties of hot-boned chicken breast muscles Long-Hao Yu ;Eui-Soo Lee ;Jong-Youn Jeong ;Ji-Hun Choi ;Cheon-Jei Kim pp.55-61

오븐을 이용한 단체급식용 반조리식 제육구이 개발 김정미 ;김옥희 pp.62-67

인진쑥 첨가 비육돈의 식육 성분 조성 및 관능적 특성에 미치는 영향 김일석 ;진상근 ;강석남 pp.68-74

Product characteristics and shelf-life effect of low-fat functional sausages manufactured with sodium lactate and chitosans during storage at 10℃ Soon Hee Choi ;Koo Bok Chin pp.75-81

Cooking pattern and quality properties of ground pork patties as affected by microwave power levels Jong Youn Jeong ;Eui Soo Lee ;Ji Hun Choi ;Yun Sang Choi ;Long Hao Yu ;Si Kyung Lee ;Chi Ho Lee ;Che pp.82-90

한우고기 및 호주산 Wagyu 쇠고기 채끝육의 이화학특성과 관능특성 이종문 ;김태우 ;김진형 ;조수현 ;성필남 ;정명옥 ;조용민 ;박범영 ;김동훈 pp.91-98

표고버섯가루, 자몽종자 추출물, 젖산나트륨의 단독 혹은 복합첨가가 저지방 소시지의 품질 및 저장성에 미치는 효과 손선희 ;방주화 ;이홍철 ;김광현 ;진구복 pp.99-107

한우 아포지단백질 E (APOE) 유전자의 SNP Marker가 육량 및 육질형질에 미치는 영향 신기현 ;신성철 ;정구용 ;정의룡 pp.108-113

들국화분말, 생균제 및 Selenium 복합 급여가 비육기 돈육의 육질 특성에 미치는 영향 진상근 ;김일석 ;허인철 ;최승연 ;유기옥 ;김진근 ;강석남 pp.114-120

단체급식소 영양사의 육가공품에 대한 인식 및 이용실태 조사 용은주 ;최윤상 ;이근택 pp.121-131

관능특성 및 판별함수를 이용한 한우고기 맛 등급 분석 조수현 ;서그러운달님 ;김동훈 ;김재희 pp.132-139

참고문헌 (42건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 The role of carcass chilling rate in the development of pale, exudative turkey pectoralis. 네이버 미소장
2 Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat 네이버 미소장
3 Bendall, J. R. (1975) Cold-contracture and ATP-turnover in the red and white musculature of the pig postmortem. J. Sci. Food Agric. 26, 55-71. 미소장
4 Relationship between meat structure, water mobility, and distribution: a low-field nuclear magnetic resonance study. 네이버 미소장
5 Briskey, E. J. (1964) Etiological status and associated studies of pale, soft, exudative porcine musculature. Adv. Food Res. 13, 89-105. 미소장
6 De Femery, D. and Pool, M. F. (1960) Biochemistry of chicken muscle as related to rigor-mortis and tenderization. Food Res. 25, 73-87. 미소장
7 Contribution of rigor shortening and cold shortening to variability in the texture of Pectoralis major muscle from commercially‐processed broilers 네이버 미소장
8 Changes in solubility and enzymic activity of muscle glycogen phosphorylase in PSE-muscles 네이버 미소장
9 The Effect of Preslaughter Temperature, Stress, Struggle and Anesthetization on Color and Textural Characteristics of Turkey Muscle 네이버 미소장
10 Rigor temperature and meat quality characteristics of lamb longissimus muscle. 네이버 미소장
11 Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel 네이버 미소장
12 The influence of high temperature, type of muscle and electrical stimulation on the course of rigor, ageing and tenderness of beef muscles 네이버 미소장
13 Influence of cooling and freezing of minced pre-rigor muscle on the breakdown of ATP and glycogen 네이버 미소장
14 Sarcomere shortening of prerigor muscles and its influence on drip loss 네이버 미소장
15 Huff-Lonergan, E., Lonergan, S. T., and Vaske, L. (2000) pH relationships to quality attributes: tenderness. Proceed. 53rd Annual Reciprocal Meat Conference. Columbus, Ohio, USA, pp. 1-4. 미소장
16 Restructured Beef Steaks from Hot-Boned and Cold-Boned Carcasses 네이버 미소장
17 Jeacocke, R. E. (1977) Continuous measurements of the pH of the beef muscle in intact beef carcasses. J. Food Technol. 12, 375-386. 미소장
18 Kang, G. H., Jeong, J. Y., Ali, S., Kim, S. H., Jang, E. G., Kang, H. S. Lee, D. S., Lee, S. J., Park, G. B., and Joo, S. T. (2006) Effect of boning time and storage temperature on meat quality of duck breast. Korean J. Food Sci. Ani. Resour. 26, 43-48. 미소장
19 Khan, A. W. and Frey, A. R. (1971) A simple method for following rigor mortis development in beef and poultry meat. Can. Inst. Food Technol. J. 4, 139-142. 미소장
20 Kim, O. H., Park, C. I., and Park, Y. S. (1996) Effect of chitosan additive feeding on the tenderness of broiler meat. Korean J. Food Sci. Ani. Resour. 16, 62-66. 미소장
21 The relationship between ATP and R-values in postmortem bovine Longissimus dorsi muscle 네이버 미소장
22 The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins 네이버 미소장
23 EFFECT OF ELECTRICAL STUNNING ON POSTMORTEM BIOCHEMICAL CHANGES AND TENDERNESS IN BROILER BREAST MUSCLE 네이버 미소장
24 Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscle 네이버 미소장
25 DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEF 네이버 미소장
26 Marsh, B. B. and Carse, W. A. (1974) Meat tenderness and the sliding-filament hypothesis. J. Food Technol. 9, 129-139. 미소장
27 Studies in Meat Tenderness II. Proteolysis and the Aging of Beef 네이버 미소장
28 Rigor mortis development at elevated temperatures induces pale exudative turkey meat characteristics. 네이버 미소장
29 Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles. 네이버 미소장
30 Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey 네이버 미소장
31 Water-holding properties of thermally preconditioned chicken breast and leg meat. 네이버 미소장
32 MYOFIBRIL FRAGMENTATION AND SHEAR RESISTANCE OF THREE BOVINE MUSCLES DURING POSTMORTEM STORAGE 네이버 미소장
33 Papa, C. M. and Fletcher, D. L. (1986) The effect of temperature on rigor development in broiler breast muscle (Abstr). Poult. Sci. 65(supplement 1), 186-187. 미소장
34 Pectoralis muscle shortening and rigor development at different locations within the broiler breast. 네이버 미소장
35 Hot processing of meat 네이버 미소장
36 EFFECTS OF HOT-BONING AND COOKING METHOD UPON PHYSICAL CHANGES, COOKING TIME AND LOSSES, AND TENDERNESS OF BEEF ROASTS 네이버 미소장
37 Chilled storage life of hot-boned, pre-rigor, salted minced beef 네이버 미소장
38 SAS (1996) SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA. 미소장
39 The Influence of Hot Boning Broiler Breast Muscle on pH Decline and Toughening 네이버 미소장
40 Voyle, C. A. (1971) Sarcomere length and meat quality. Proceed. 17th European Meeting of Meat Research Workers. Bristol, England. pp. 95-97. 미소장
41 Hot-Cutting of Broilers and Its Influence on Tenderness and Yield 네이버 미소장
42 Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles 네이버 미소장

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