Abstract:
본발명은기질반응을이용한냉장우육과냉동우육의선별방법에관한것으로, 보다구체적으로다양한효소단백질들의기질반응도를측정하여냉장우육과냉동우육을선별하는방법에관한것이다. 본발명에따르면냉장우육및 냉동우육사이에서기질반응도가현저하게차이나는효소단백질을선별하고, 상기선별된효소단백질을이용하여식육의기질반응도를측정함으로써저비용및 단시간내에냉장우육과냉동우육을정확하게선별하는것이가능하다. 또한, 상기방법이냉장우육과냉동우육의선별에관한지표로활용됨으로써축산물거래에대한소비자들의신뢰도를제고할수 있다.
Abstract:
The present invention relates to a composition for predicting the meat quality of hanwoo (Korean beef) and a method for predicting the meat quality of hanwoo using the same. More specifically, the present invention relates to a method for predicting the meat quality of hanwoo using a composition including a DNA marker that is selected from calpain/calpastatin genes and has a statistical relationship with the year, juiciness, and flavor which are target traits for the meat quality of hanwoo. By the single nucleotide polymorphism of the calpain/calpastatin genes according to the present invention, the year, juiciness, and flavor which are target traits related to the meat quality of hanwoo can be analyzed in terms of molecular biology. Also, provided are objective gene information about customer preferences and a profile about genes and proteins related to the meat quality of hanwoo so as to be usefully used as a selected gene marker for improving the meat quality of hanwoo.
Abstract:
A meat improvement method is provided, which improves quality of the meat and reduces aging period of meat and the energy consumption required for the meat cooling. A meat improvement method comprises: a step for first cooling meat for 3 ~ 5 hours at -1 ~ 4deg.C after slaughter; a step for second cooling the cooled meat for 3 ~ 5 hours at 10 ~ 14deg.C; and a step for third cooling the cooled meat for 14 ~ 18 hours at -1 ~ 4deg.C. The second cooling is formed to appropriately control the post metabolism speed and to improve the meat.
Abstract:
PURPOSE: Provided is a manufacture method of black hen vapor soup liquid and products, such as capsules or confectionery, manufactured thereby. CONSTITUTION: The manufacture method of black hen vapor soup liquid comprises the steps of: steaming 4 black hens in 4000-5000ml of water at high temperature and high pressure then cooling them; adding flavourzyme thereto in the amount of 0.01 wt.%, 0.1-0.5 wt.%, and 0.5wt.% respectively; hydrolyzing meat proteins of the black hen at 45 deg.C for 4 hours; adding medicinal herbs and 6000-5000ml of water thereto to adjust their volume to 10000ml then vacuum sealing them; double boiling them at 2.0kg/cm¬2 for 7 hours; holding them for 10 minutes to remove fat therefrom; and packing them into a 100ml retort packing stuff.
Abstract:
본 발명은 된장을 이용하여 우리 입맛에 맞는 독특한 풍미와 발효취를 가진 돼지 뒷다리 발효생햄을 제조하는 방법에 관한 것이다. 본 발명의 돼지 뒷다리 발효생햄 제조방법은, 대분할된 돼지 뒷다리에서 뼈를 제거하여 돼지 뒷다리를 정형하는 단계; 상기 정형된 돼지 뒷다리를 소금과 된장으로 염지하는 단계; 상기 염지된 돼지 뒷다리를 세척하는 단계; 및 상기 세척된 돼지 뒷다리를 8개월 내지 14개월 동안 발효 및 건조시키는 단계;를 포함하여 이루어진다. 본 발명의 제조방법으로 제조되는 돼지 뒷다리 발효생햄은 된장을 사용함으로써 염도를 증가시키지 않으면서 수분활성도가 낮아 저장 효용이 높고, 특별한 시설이나 설비없이 우리나라 사계절을 이용하여 발효시킴으로써 비선호부위인 돼지 뒷다리의 활용도를 높일 수 있다. 돼지, 뒷다리, 발효생햄, 소금, 천일염, 된장
Abstract:
PURPOSE: A method for determining the taste grade of steer Hanwoo is provided to ensure uniformity of meat quality and to enlarge consumer's purchasing opportunity. CONSTITUTION: A method for determining the taste level of steer Hanwoo comprises: a step of applying carcase weight, back fat thickness, and marbling score into equation(taste grade 5+ intercept value + (carcase weight regression coefficient x carcase weight of an individual cow) + (back fat thickness regression coefficient x back fat thickness of the individual cow) + (marbling score regression coefficient x marbling score of the individual cow)); and a step of comparing the calculated value with standard to determine taste level of the beef.
Abstract:
본 발명은 소도체 육질 개선용 저전압전기 자극기에 관한 것으로, 소도체의 방혈 작업 기간 중에 소도체의 저항값을 자동으로 측정한 후, 측정된 저항값에 따라 상기 전압/시간 DB에서 최적의 AC나 DC 혹은 AC+DC의 전기 자극 전압과 전기 자극 시간을 자동 선택하여 전기 자극을 개시하면서 선택된 전기 자극 시간과 경과 시간 및 시간 경과에 따른 전류량을 표시한 다음, 상기 전기 자극 시간이 지나면 전기 자극을 종료하고 측정된 저항값과 현재 설정된 전기 자극 전압 및 전기 자극 시간을 원격 단말로 전송하여 표시한다. 본 발명에 의하면, 소도체의 방혈 작업 기간 중에 자동으로 측정되는 소도체의 저항값에 따라 상기 전압/시간 DB에서 최적의 AC나 DC 혹은 AC+DC의 전기 자극 전압과 전기 자극 시간을 자동 선택하여 전기 자극을 개시함으로써 방혈량을 증가시키고 쇠고기의 품질(연도, 육색, 지방색 등)을 향상시킬 수 있다. 소도체, 저항, 전기 자극기, 방혈, 연도, 육색, 지방색
Abstract:
A low-voltage electrical stimulator is provided to increase the bleeding amount and beef quality by uniformly applying electrical stimulation to the cow carcass regardless of a resistance value of the cow carcass. A low-voltage electrical stimulator for improving meat quality of a cow carcass comprises: a mode selection button(10) selecting a manual mode and automatic mode; a voltage selection switch(20,20') selecting an electrical stimulation voltage of AC, DC or AC+DC; a voltage setting switch(30) setting an electrical stimulation voltage of AC, DC or AC+DC; a time up and down button(40,40') setting an electrical stimulation time; a display part(50) displaying the electrical stimulation voltage of a resistance value of the cow carcass and electrical stimulation time, elapsed time and an amount of electric current as the time elapses; an output terminal part outputting the measured electric current of the resistance of the cow carcass and the electrical stimulation voltage of the cow carcass; and a controller automatically measuring the resistance value of the cow carcass by applying the resistance-measured electric current to the cow carcass when the electrical stimulation voltage of AC, DC or AC+DC and the electrical stimulation time are completed, displaying the amount of electric current due to the electrical stimulation time, elapse time and the amount of electric current as the time elapses, transmitting the measured resistance value, present set electrical stimulation voltage and electrical stimulation time to a remote terminal(70) and storing a voltage/time data base for automatically setting the optimal electrical stimulation voltage and electrical stimulation time due to a resistance value of the cow carcass.
Abstract:
PURPOSE: Provided is a method for producing lignan powders having excellent antioxidation effects, the lignan powders produced thereby and method for preventing oxidation by adding the lignan powders to meat and meat processed product. CONSTITUTION: The lignan powders are produced by (i) mixing sesame oil or sesame dreg with spirituous ethanol in a ratio of 1: 1 to 1:3, followed by stirring to separate an ethanol layer; (ii) filtering the separated ethanol layer and concentrating the filtrate under a reduced pressure; (iii) adding ethanol to the concentrate to crystallize lignan powders; and (iv) separating the crystallized lignan powders, followed by heating and drying. The lignan powders produced by this way have excellent antioxidation effects. In order to prevent oxidation of raw meat and meat processing product, the lignan powders are added in an amount of at least 0.05 % by weight based on the total weight of the meat or product.