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Journal of Animal Science and Technology
(JAST)영문학술지
Vol. 56, 57(2014~)
[한국동물자원과학회]
▣ 편집위원장 : 최인호
▣ 편집위원 : 정호영, 최창원, 이철영, 오세종, 김관석,
    이홍구, 송민호, 김은중, 조철훈

논문번호 :
1420
학회지년월 : 201809
접수일자 : 2018-07-31 채택일자 : 2018-09-18
전공분야 : 축산물및가공
조 회 수 : 3
Mechanical texture profile of Hanwoo
muscles as a function of heating
temperatures

Ochirbat Chinzorig and Inho Hwang*

Background: Cooking temperature and consequently doneness of beef muscles are most important for the palatability
and consumer acceptability. Current study assessed the response of mechanical texture of Hanwoo muscles as a function
of cooking temperature at different ageing days. Six muscles (Psoas major (PM), Longissimus thoracics (LT), Gluteus medius
(GM), Semimembranosus (SM), Biceps femoris (BF) and Triceps brachii (TB)) were collected from each 10 Hanwoo steers.
Warner-Bratzler WB-shear force (WBSF) and texture profile analysis (TPA) texture profiles were determined after 3 or
21 days of chiller, and randomly assigned to four groups; non-cooked, cooked at 55, 70 or 85 °C.
Results: Toughness of WBSF and TPA hardness of Hanwoo muscles were presence in the order of LT = PM = GM= SM<
BF = TB (p < 0.001) for non-cooked raw muscle, and PM< LT = GM= SM < TB=BF (p < 0.001) for cooked meat aged for
3 days. WBSF linearly increased in 3 days aged meats after cooked at a higher temperature (P < 0.05). On the other hand,
toughening of the muscles were significantly (P < 0.05) differed at various temperature when muscles were aged for
21 days. WBSF of PM and LT muscles were significantly increased at a higher cooking temperature, while other muscles
(i.e., GM, SM, BF, TB) showed the lowest values at 70 °C. In the case of TPA hardness, the effect of cooking temperature
was very less in the toughness of themuscle (P> 0.05).
Conclusion: Taken together, these findings clearly showed that the toughness of the muscle highly depends and varies
upon the temperature and ageing of the muscle. Moreover, the effect of cooking temperature was very limited on aged
muscles. The results mirror the importance of cooking temperature for objective measurements which ultimately estimate
sensory tenderness and other quality traits.
논문번호 :
1421
학회지년월 : 201809
접수일자 : 2018-03-29 채택일자 : 2018-09-14
전공분야 : 축산물및가공
조 회 수 : 1
Correction to: Changes in free amino
acid content and hardness of beef while
dry-aging with Mucor flavus

Takashi Hanagasaki1,3* and Naokazu Asato2,4

논문번호 :
1419
학회지년월 : 201808
접수일자 : 2018-04-26 채택일자 : 2018-08-18
전공분야 : 번식생리및내분비
조 회 수 : 12
Comparison of the methods for platelet rich plasma preparation in horses

Eun-bee Lee, Jung-Won Kim and Jong-pil Seo*

Platelet rich plasma (PRP) is popularly used in the horse industry to enhance regeneration of tissue injury that has
limitation of blood supply. This study aimed to compare the methods for platelet rich plasma preparation since
they has not been established yet. Blood was collected from six horses and platelets were concentrated by three
different methods (2-step centrifugation, separated centrifugation and separated centrifugation using histopaque).
Concentrated blood was analyzed using Advia hematology systems. In the result, separated centrifugation with
histopaque showed the significantly lower number of red blood cells than other groups. The 2-step centrifugation
showed the significantly higher number of white blood cells than other groups, while it contained the highest
concentration of red blood cells among three groups. In the 2-step centrifugation, separated centrifugation and
separated centrifugation with histopaque, platelets were concentrated 4.5, 5.3 and 5.6 times, respectively. And no
significant difference of the platelet concentration between the three groups was found. This study demonstrated
that separated centrifugation using histopaque was the best method for platelet rich plasma preparation because
of the proper amount of platelets and the separation of red blood cells from platelet rich plasma.
Keywords: Platelet rich plasma, Red blood cells, White blood cells, Horse
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