Microbial populations of total aerobic bacteria -and coliforming bacteria, TBA, Hunter's color value, heme pigments, muscle protein solubility, cooking loss and shear force were investigated for evaluating the shelf life of chicken legs gamma-irradiated at doses of 1, 3, 5 and 10 kGy with air-contained and vacuum-packaged methods. The initial microbial populations decreased with gamma irradiation depending upon the dose, and microorganisms in the vacuum-packaged samples were inhibited more than those in the air-contained samples. TBA values were higher in the air-contained samples than in the vacuum-packaged samples. Hunter's L and a values of the surface and inside of the legs increased by gamma irradiation, showing a bright red color and the red color was maintained during the storage of both samples. The concentrations of oxymyoglobin among the heme pigments increased by gamma irradiation. Muscle protein solubility slightly increased by increasing the applied dose. There were no significant differences in the cooking loss and shear force values. In conclusion, the combination of gamma irradiation and vacuum-packaging could extend the shelf life of chilled chicken without deterioration of the quality.

Chicken carcass microflora were evaluated for aerobic microorganisms after defeathering, evisceration, washing, chilling, and sanitizing during a commercial chicken processing and storage at wholesale and retailsale levels. Sampling was at between December 1997, and March, 1998. Tap water washing and sanitizing with 25 ppm chlorine for 10 sec significantly (P$lt;0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on chicken carcasses from a commercial chicken-processing plant. After 4 days at 2±2℃, APC and GNC on chicken carcasses in retailsale store rapidly increased compared to those in wholesale store (P$lt;0.05). Chicken wings from retailsale store significantly (P$lt;0.05) decreased generation time (GT) compared to other chicken carcasses.

The effects of acetic acid (AA) on aerobic plate counts (APC), gram-negative bacterial counts (GNC), and generation time (GT) in chicken wings stored at 4℃ were assessed. Chicken wings were treated with 0.5-1.5% (v/v) AA at exposure times of 5 min. Treatments of AA for 5 min significantly (P$lt;0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on the surface of chicken wings for 8 days, respectively. After 4 days of storage, treatments of 1.0% AA and 1.5% AA for 5 min completely (P$lt;0.05) inhibited APC and GNC compared to initial controls. Based on these results, treatments of 1.0% AA and 1.5 % AA for 5 min prolonged the microbiological shelf-life for 8 days compared to those of 0.5% AA and the controls. All treatments of AA increased the lag phase and GT of aerobic microorganisms.

The effect of frozen storage and cooking methods on lipid oxidation in chicken meat was studied. Chicken meats were stored 0, 30, 60, 90, 120 days at -18℃ and were evaluated before and after cooking. 1. The crude fat content of chicken meat is the highest thigh meat with skin in microwaving. Fat content was increased duting 30 days of frozen storage, and then after. 2. Peroxide value, acid value and TBA value was increased during the days of storage because lipid autoxidation was processed cooking and during frozen storage time. The peoxide value and acid value were higher compared to sample cooked by other methods. 3. The fluoresence units were increased with frozen storage, and initial levels of fluoresent after processing. 4. The fatty acid composition of chicken meat fats is mainly palmitic acid and oleic acid, and the effect of frozen storage and meats part is not significantly change but fatty acid significantly change according to frying that linoleic acid was increased during frozen time. From all the results obtained in this study it can be conclude that lipid autoxidation of the chicken meat frozen storage at 18℃ was consistantly processed, and breast meat oxidation was increased than thigh meat because chicken breast meat include many polyunsaturated fatty acid. Frying was significantly increased highest than other cooking methods.

조류인 닭의 혈액을 PCV수치를 20%, 40% 및 60%로 임의로 변경시켜 자가혈장내에서 Westergren 방법에 의해 실온()과 저온()에서 적혈구 침강속도를 측정한 결과를 요약하면 다음과 같은 결과를 얻었다. 1. 닭에서 PCV수치가 작을수록 적혈구 침강속도는 증가되었다. 2. PCV수치를 변경시킨 닭의 혈액에서 반추수인 산양보다 적혈구 침강속도가 크게 나타났다. 3. PCV수치를 변경시킨 닭의 모든 혈액에서 시간경과에 따른 적혈구 침강속도는 직선상으로 나타났다. 4. PCV수치를 변경시킨 닭의 혈액에서 적혈구 침강속도는 저온에서 보다 실온에서 크게 나타났다.

Purpose - The purpose of this study is to classify the quality factors of chicken restaurant customers with the service quality based on the SERVQUAL, the quality factors based on the selection attributes and service qualities of chicken restaurants used in the previous studies. Research design, data, and methodology - This survey was carried out on the students of Kangwon University in Samchuk City, Kangwon Province from November 20 - November 30, 2017, and a total of 260 questionnaires were distributed, with 222 collected. Of them, effective questionnaires applied in the final study were a total of 193 except 29 that couldn't be used. Results - The findings of this study are as follows: Firstly, chicken restaurants' quality factors were divided into seven categories like cleanliness, service encounter quality, product quality, aesthetics, overall interior, purchase quality, and convenience. Secondly, it showed that service encounter quality, purchase quality, and cleanliness had a positive impact on customer satisfaction, respectively. Thirdly, it showed that service encounter quality, purchase quality, and cleanliness had a positive impact on trust, respectively. Fourthly, it showed that customer satisfaction had a positive impact on behavioral intention. Additionally, it suggested that customer satisfaction of chicken restaurant consumers had a positive impact on behavioral intention and thereby, higher customer satisfaction leads to higher levels of reuse and recommendation intention. Lastly, after checking the effect relations of trust between customer satisfaction about chicken restaurant and behavioral intention, it was analyzed that customer satisfaction has a positive impact on trust and trust has a positive impact on behavioral intention. On the other hand, it showed that trust have a partially mediating effect in the relations between customer satisfaction and behavioral intention. But, it showed that product quality, aesthetics, overall interior, purchase quality, and convenience did not have a positive impact on customer satisfaction. Conclusions - Chicken restaurant consumers put more priority on friendly and good services of chicken restaurant staff in service encounter and delivery order, rather than on reasonable price and discount systems. Thereby, chicken restaurant marketers need to take factors like service encounter quality, cleanliness into more consideration.

In general, an increase in consumer income increases interest in safe foods and increases consumption of environmental friendly foods. Meanwhile, even in Malawi, interest in safe food and environmentally friendly food has been increasing due to increase in per capita income, but research related to this has not been done yet. The purpose of this study is to estimate the value of environmentally friendly foods in Malawi consumers. For this purpose, we surveyed the consumption patterns and estimated the value of organic chicken for consumers visiting supermarkets. As a value estimation technique, Contingent Valuation Method (CVM) was used. Probit model analysis showed that price, expenditure on regular chicken, and knowledge of organic food affect the willingness to pay for organic chicken. CVM analysis shows that Malawi supermarket consumers are willing to pay MK2,514 (3.59) dollars per kilo of organic chicken, which is 25.7% higher than the average price of a regular chicken. Thus, Malawi supermarket consumers can deduce that they have a higher value for environmentally friendly food than regular food. These findings can be used in formulating policies on food safety by government officials, organic chicken meat marketing strategies by supermarket mangers, decision making to enhance organic food production by producers, in order to develop organic food industry.

산업혁명 이후 화석연료를 통한 에너지의 소비는 이산화탄소의 형태로 전례 없는 대기 중 탄소의 유입을 증가시켰다. 인류에 의해 발생된 이산화탄소 형태의 탄소 유입은 지구온난화와 같은 전 지구적 환경 문제를 유발하였다. 따라서 다양한 분야에서 탄소유입을 줄이기 위한 노력은 진행되어 왔다. 대표적으로 화석 연료의 대체가 가능한 바이오 연료는 비교적 쉬운 생산 공정과 기반시설에 대한 뛰어난 적응력으로 인해 상업화 되었다. 그러나 상업화 된 바이오 연료는 식용작물의 사용으로 인해 원료의 가격상승과 윤리 도덕적 문제를 초래하였다. 이를 극복하기 위해 폐유와 미세조류와 같은 비식용 작물의 바이오 연료 전환이 연구 되었다. 값싼 원료의 이점에도 불구하고, 원료의 불순물(유리 지방산, 수분 등)의 제거를 위한 전처리 공정의 추가와 다양한 공정 설비 및 운영비용은 새로운 바이오 연료의 생산기술 향상에 대한 요구로 나타났다. 특히, 전이에스테르화 반응을 통해 비교적으로 기술적인 연구가 활발히 진행된 바이오 디젤의 경우 초임계 조건, 효소, 초음파를 활용한 반응이 활발히 연구되어져왔다. 또한 다공성 물질을 활용한 촉매 모사 전이에스테르화 반응은 유리 지방산, 수분같은 불순물 하에서도 높은 전환율을 유지하는 것으로 확인 되었다. 촉매모사 전이에스테르화 반응은 수많은 공극이 존재하는 다공성 물질을 이용하여, 반응물의 충돌 빈도를 상승시킴으로써 촉매 사용으로 발생하는 단점을 최소화하였다. 이전까지 촉매모사반응의 다공성 물질로써 상업화된 실리카겔을 사용하였으나 바이오매스를 활용한 바이오 차의 다공성 물질로써 활용이 연구됨에 따라, 바이오매스 유래 바이오 차의 촉매모사 전이에스테르화 반응에 대한 적용 연구를 제시하고자 한다. 다양한 바이오차 중에 다양한 물리적 화학적 성질을 가지고 있는 계분은 촉망받는 다공성 물질로 여겨진다. 또한 폐식용유는 촉매모사 반응의 높은 유리 지방산 저항력을 증명하기 위해 원료로써 선택되었다.

본 연구는 저지방 및 고단백 부위인 닭 가슴살을 백설탕, 황설탕, 조청, 프락토올리고당, 파인애플 농축액, 복분자엑기스, 꿀 등 총 7종의 감미제를 사용한 침지용액에 각각 침지 처리 후 50℃에서 9시간 건조하여 닭 가슴살 육포를 제조하고 이들의 이화학적 및 관능적 특성을 조사하였다. 또한, 품질 특성이 우수한 닭 가슴살 육포를 선정하여 50℃에서 저장하며 대조군(돈 육포 및 우 육포)과 지방산패 속도를 비교하였다. 제조된 닭 가슴살 육포는 수분 22.5-25.0%, 조단백 41.0-46.6%, 조지방 0.4-1.0%로 저지방 고단백 식품임을 알 수 있었다. 닭 가슴살 육포 제조에 사용된 감미료의 종류는 육포의 pH 5.2-5.9, 총균수(2.5-6.2×104 CFU/g) 및 수분활성도(0.744-0.812) 수준에 유의적으로 영향을 미치는 것으로 나타났다(p<0.05). 수분활성도와 pH는 복분자 엑기스를 사용한 닭 가슴살 육포에서 가장 낮았으며 백설탕을 사용한 시료군에서 가장 높았다. 닭 가슴살 육포의 응집성, 탄력성, 씹힘성은 사용한 감미제의 종류에 따라 유의적인 차이를 보였으나(p<0.05) 경도와 검성에서는 유의적인 차이가 관찰되지 않았다. 한편, 관능평가 결과에서는 복분자 엑기스 시료군이 맛과 전체적인 기호도에서 가장 높게 평가되었다. 복분자 엑기스를 사용한 닭 가슴살 육포와 이와 동일한 방법으로 제조한 돈 육포와 우 육포를 대조군으로 하여 50℃에서 저장 시 돈 육포의 TBARS가 가장 빠르게 증가하여 저장 2주 후 98.03 MDA mg/kg, 우 육포의 경우 75.60 MDA mg/kg를 나타낸 반면, 복분자 엑기스 닭 가슴살 육포의 경우는 이보다 훨씬 낮은 58.30 MDA mg/kg 값을 나타내어 지방산패가 우 육포와 돈 육포에 비해 상당히 느리게 진행됨을 알 수 있었다. 본 연구 결과로 닭 가슴살은 돈육과 우육에 비하여 산화안정성이 우수한 저지방-고단백 육포 제조에 바람직한 원료가 될 수 있음을 확인할 수 있었으며, 닭 가슴살 육포 제조 시 복분자 엑기스 침지용액을 사용함으로 낮은 수분활성도와 우수한 관능성을 가진 제품을 제조할 수 있을 것으로 사료된다.

In present study, the coffee residue was analyzed to finding out physicochemical characteristics and TG analysis that can simulate a pyrolytic kinetic, while comparing with that of chicken residue and food waste. The higher heating value (HHV) of coffee residue was 5,250 kcal/kg that is higher than that of wood pellet (4,300 kcal/kg), Additionally, it showed a good activation energy 72 kJ/mol which is similar with that of other biomass, such as saw dust, wood-chip and so on. It means that the coffee residue is meeting to standard for highest quality of wood pellet, and it would be used as a biomass in the future. However, it never become a fuel without main fuel, such as coal and wood, because its discharge amount is too little. Thus, it has to be applied to existing process, such as power plant which must to meet a RPS regulation. For this, physicochemical characteristics of various biomass have to be analyzed, while considering a discharge amount of them. Therefore, the research result would be provided to reclassification coffee residue to biomass from food wastes in the future.

Carbonization using chicken manure was used to obtain an energy source. In order to estimate the reaction rate at theoptimal conditions for chicken manure in carbonization process it is estimated the reaction kinetics for the process. Thecarbonization process for chicken manure was optimized at carbonization temperature 300oC to 400oC in 20minutes. Fromthe examination of conversion characteristics of chicken manure, carbonization reaction can be described by the 1st orderkinetic reaction. Frequency factor(A) of reaction rate for chicken manure was evaluated to be 0.55×10−2min−1 and theactivation energy was estimated to be 3,815.0kcal/kmol. As increased carbonization temperature from 250oC to 400oC,reaction rate constant of chicken in the 1st order kinetic reaction is also increased from 0.0604min−1 to 0.1383min−1.In this study, carbonization degree of chicken manure in carbonization process was estimated by kinetic reaction deduction.The result of kinetic reaction in carbonization of chicken manure was evaluated to be 1st order kinetic reaction.

This study tried to seek the plan to recycle chicken residues (bones of seasoned spicy chicken and fried chicken) which are sent out thermally after chickens are delivered to homes and people eat them by grasping their basic characteristics. The analytical results of the weight reduction rate through the change before and after the weight is reduced have found that the average weight reduction rate of 38.0% is shown in the seasoned spicy chickens and fried chickens. The analytical results of low-heating value of chicken residues to grasp the thermochemical characteristics have found that the seasons spice chickens and fried chickens satisfy the SRF quality basis, 3,500 kcal/kg as 5,020.9 kcal/kg and 5,295.2 kcal/kg respectively. On the other hand, the analytical result of TG has found that the thermal weight reduction rate is relatively clear in the fried chickens. It is inferred that creation of the fried chickens is more uniform than that of the seasoned spicy chickens and the effect of bound water is lower than other biodegradable substances. And it is judged that the potential that they can be utilized as sold fuel without any separate preprocessing through the drying process only is shown.

This study aimed to investigate the effects of dietary supplementation of mixed probiotics on growth performance and fatty acid profiles of Korean native chicken and to provide information regarding producers. Ninety six Korean native chicken (48 males and 48 females, Hanhyup-3-ho) were allocated to 16 wire cages with 4 treatments, 4 replicates and 6 chicks (3 males and 3 females) per wire cage and fed one of four diets containing 0, 0.5, 1 and 1.5% mixed probiotics for 6 weeks. There were no differences among treatments in growth performance of Korean native chicken. For fatty acid profiles, no statistically differences in each fatty acid, total saturated fatty acid and unsaturated fatty acids were observed in all treatments. In the present study, irrespective of statistically differences, inclusion of mixed probiotics tended to improve growth performance, reduce saturated fatty acid and increase unsaturated fatty acids in breast muscles from Korean native chicken compared to controls.

Even though consumers’ concern about food-safety certified or environment-friendly chicken meat becomes one of the main issues of food consumption in Korea, university students’ interest about food-safety certified or environment-friendly chicken meat was not often discussed. We realized that the cafeteria of university is one of the largest consumption points for the chicken meat of university students, and tried to analyze university students’ consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university. The object of this paper is to conduct survey analysis about the students' behavior for consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university and to measure WTP(Willingness-to-pay) for the food cooked with foodsafety certified or environment-friendly chicken meat. The results present that most of students show higher preference of environment-friendly chicken meat than food-safety certified chicken meat, and that they can pay 1,329.9 Korean won for food cooked with environment-friendly chicken meat.