Manufacture of Spent Layer Chicken Meat Products by Natural Freeze-Drying during Winter

Lee, Sung-Ki; Kang, Sun‐Moon; Lee, Ik-Sun; Seo, Dong-Kwan; Kwon, Il-Kyung; Pan, Jo-No; Kim, Hee-Ju; Ga, Cheon-Heung; Pak, Jae-In

doi:10.5851/kosfa.2010.30.2.277

Cited by 4 publications

(3 citation statements)

References 15 publications

(1 reference statement)

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“…Jin et al(2007)은 성계육을 수리미 형태로 변형시켜 소시지 에 첨가하였고, Lee et al(2010)은 성계 염지육의 자연 동결 건조를 통해 건조 성계육 제품을 개발하였으며, Kim (2014) 은 산란 성계육을 사용한 유화형 소시지를 제조하였다. Sorapukdee et al(2016)은 산란 성계육을 이용한 육포 제조 시 보습제와 로스팅의 효과에 대한 연구를 진행하기도 하였다.…”

Section: 서 론unclassified

Meat Qualities and Functional Properties of Broiler and Spent Layers Slaughtered at Different Ages

Baek¹,

Lee²,

Utama³

et al. 2017

Korean Journal of Poultry Science

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This study was conducted to identify the quality and functional properties of meat and meat batter among commercial broilers and two different ages of spent layers. Breast and whole leg meat samples were prepared from the broilers and spent layers to compare meat quality traits: Commercial broiler (Arbor Acre; 6-week-old) and two different ages of spent layers (Hy-Line; 70 and 95-week-old). Three types of meat batters containing breast meat as 50% of total ingredients were also prepared to analyze processing qualities. The broiler showed the highest water holding capacity (p<0.05) and the lowest cooking loss value (p<0.05) in both meat and meat batter samples. The breast and leg meat of the 95-week-old layers showed the highest shear force value (p<0.05), and also showed the highest shear force and hardness values in the meat batter. Although the oldest layer meat showed tougher textural traits than the 70-week-old layers, no significant differences were found for cooking loss and water loss values in both the meat and meat batter samples. Besides, panelists gave equivalent scores within different ages and parts of the cooked layer meats in the sensory evaluation. Similar ratios of polyunsaturated fatty acids to saturated fatty acids, and omega-6 to omega-3 fatty acids were obtained from both the 70-week-old layer and 95-week-old layer meats. In conclusion, the 95-week-old spent layers, especially for breast meat, had equivalent potential as raw materials for processed meat products compared to the 70-week-old layers.(Key words: spent layer, water holding capacity, texture, fatty acid profile, meat batter) † To whom correspondence should be addressed : skilee@kangwon.ac.kr

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Section: 서 론unclassified

Meat Qualities and Functional Properties of Broiler and Spent Layers Slaughtered at Different Ages

Baek¹,

Lee²,

Utama³

et al. 2017

Korean Journal of Poultry Science

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“…The meat of OHLs is difficult to sell directly to the consumer because of its low quality [10]. In recent years, studies have been undertaken to process the meat from OLH into meat products to promote consumption and provide added value [11][12][13]. Therefore, the aim of this study was to better understand and provide scientific information regarding the utilization of different chicken breeds to manufacture retorted Samgyetang, which is expected to be used as basic information for the diversification of Samgyetang products.…”

Section: Introductionmentioning

confidence: 99%

Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens

Jeong

Utama

Kim

et al. 2020

Asian-Australas J Anim Sci

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The aim of this study was to compare the quality characteristics of retorted Samgyetang (Korean ginseng chicken soup) made from white semi-broilers (WSB; Ross× Hyline white, 3 weeks old), commercial broilers (CB; Ross, 4 weeks old), Korean native chickens (KNC; Hanhyup-3-ho, 12 weeks old) and old laying hens (OLH; Hyline white, 72 weeks old) and to explore the possibility of using the carcasses of KNCs and OLHs as raw material for product diversification. Methods: Raw and cooked meat quality, fatty acid composition and consumer acceptance were analyzed. Results: Among the chicken breeds, OLH and KNC showed a higher shear force value than WSB and CB due to high insoluble collagen contents. However, the meat of KNC was more tender than that of OLH. The meat of OLH was characterized by the lowest moisture content and highest crude fat content. The meat of KNC was characterized by a higher proportion of saturated fatty acids, α-linolenic acid and arachidonic acid than that of OLH. The meat of OLH showed the highest content of unsaturated fatty acid, particularly linoleic acid, in its thigh meat. Electronic nose readings revealed that the meat aroma pattern was clearly different across breeds. OLH had the lowest overall acceptance score, while no differences were found in flavor, texture, juiciness and appearance among WSB, CB, and KNC. Conclusion: KNC shows potential as raw material for Samgyetang, while additional preprocessing methods, such as tenderization and fat removal, are required for the utilization of OLH as raw material for retorted Samgyetang.

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“…하지만 노계육의 경우 일반적으로 육용으로 쓰이 는 브로일러종에 비해서 불용성 콜라겐 함량이 높아서 상대 적으로 조직이 질긴 특성이 있어, 우리나라 소비자들의 선호 도가 낮아 산업적으로 부담이 되고 있다 (Jin et al, 2007;Park et al, 1994). 따라서 노계의 이용가치를 높일 수 있는 방안 이 요구되고 있는 실정이며, 품질 향상이나 가공 방법 등 다 양한 방법으로 연구가 진행되고 있지만, 활용하는데 있어 아 직은 해결해야 할 요인들이 많다 (Song, 1993;Lee, 2010).…”

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The Effect of Washing of Carcasses with Sodium Hypochlorite Solution and Vacuum Packaging on the Microbiological and Physiochemical Quality of the Breast Meat from Old Hen during Storage at 4℃

Na¹,

Kim²,

Jung³

et al. 2013

Korean Journal of Poultry Science

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This study was conducted to examine the effect of spray-washing old hens (old laying hens, old molting hens and old breeder hens) carcasses with sodium hypochlorite (50 ppm) solution and vacuum packaging on the microbiological and physiochemical quality of breast meat during storage at 4℃. There were no significant differences of cooking loss and texture among breast meats from different birds with spray-washing by water or sodium hypochlorite solution before storage. The numbers of total aerobic bacteria of aerobically packaged and only water-washed breast meat were higher than 7 Log CFU/g (the limitation population for spoilage of meat) after 7 days of storage. However, the numbers of total aerobic bacteria of vacuum packaged breast meat washed by sodium hypochlorite solution were lower than 7 Log CFU/g even after 14 days of storage. The volatile basic nitrogen content of vacuum packaged breast meat were lower than 20 mg% (the limitation value for spoilage of meat) regardless of the washing method, while those of aerobically packaged breast meat washed by tap water and sodium hypochlorite solution were 41.1 and 20.1 mg%, respectively. In addition, lipid oxidation and change of pH in breast meat was inhibited by vacuum packaging when compared with that of aerobic packaged breast meat during storage. Therefore, the results indicated that the washing old hen's carcasses with sodium hypochlorite (50 ppm) solution and vacuum packaging could improve the shelf-life of meat from old birds. This result can provide the basic information for industry, which are seeking for export market.(Key words : old hen, sodium hypochlorite, vacuum packaging, shelf-life)Authors, Jae Cheon Na and Sun Hyo Kim contributed equally as co-first authorship. † To whom correspondence should be addressed : cheorun@snu.

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Manufacture of Spent Layer Chicken Meat Products by Natural Freeze-Drying during Winter

Cited by 4 publications

References 15 publications

Meat Qualities and Functional Properties of Broiler and Spent Layers Slaughtered at Different Ages

Meat Qualities and Functional Properties of Broiler and Spent Layers Slaughtered at Different Ages

Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens

The Effect of Washing of Carcasses with Sodium Hypochlorite Solution and Vacuum Packaging on the Microbiological and Physiochemical Quality of the Breast Meat from Old Hen during Storage at 4℃

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