• Food Science of Animal Resources
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• v.26 no.2
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• pp.183-188
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• 2006

This study was carried out to investigate the carcass grade and characteristics of pigs by carcass weight and backfat thickness. Data used in this experiment were collected and analyzed from a total of 656 pigs composed of 128 gilts and 528 barrows at commercial public slaughter house. The carcass grade of gilts was superior to that of barrow. The carcass weight by gender tended to be heavier in castrated pig than in gilt. Backfat was significantly (p<0.05) thicker in castrated pig than in gilt. Differences between castrated pig and gilt on meat colour, marbling standard, water holding capacity, and marketing age were not significantly found. However, the level of carcass grade was higher ratio in gilt group than in castration. The appearance of percentage of PSE (pale, soft, exudative) of gilt group was superior to that of castrated group. There were significant differences among carcass weight in the marbling score (p<0.05) and water holding capacity (p<0.05). There was significant difference among backfnt thickness in carcass weight (p<0.05), marbling score (p<0.05) and water holding capacity (p<0.05).

• Journal of Animal Science and Technology
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• v.51 no.1
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• pp.69-74
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• 2009

This study was carried out to investigate the carcass characteristics of crossbred pigs according to mating system, carcass grade and age at marketing. A total of 656 pigs of 128 gilts and 528 barrows were collected and analyzed at public slaughter house. Differences between LY and LYD crossbred on marbling score and water holding capacity were significantly (p<0.05) found. The influences of LY and LYD crossbred on carcass weight, backfat thickness, meat colour, carcass grade and age at marketing were not significantly showed. The carcass weight of D carcass grade was significantly (p<0.05) heavier than that of the other grade. The backfat thickness was significantly (p<0.05) appeared gradually in accordance with the increase of carcass grade. There was significantly difference among the carcass grades on water holding capacity (p<0.05). The differences among the carcass grades on the meat colour, marbling score and age at marketing were not found significantly. The carcass weight of high age group at marketing was significantly heavier than that of the low age group (p<0.05). The backfat thickness of the group of high age at marketing was significantly thicker than that of the group of low age (p<0.05). There were significant differences among age group at marketing in marbling score, carcass grade, and water holding capacity, respectively (p<0.05). The carcass weight was positively correlated with the backfat thickness but negatively correlated with the carcass grade. The correlation between the backfat and carcass grade was significantly negative. The meat colour was negatively correlated with water holding capacity.

• Journal of Animal Science and Technology
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• v.54 no.1
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• pp.29-33
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• 2012

This study was carried out to investigate carcass grade of pigs according to gender, feed intake, backfat thickness, carcass weight, etc. Data from a total of 26,983 heads in 5 farms were collected. The results obtained were as follows; The difference was significantly found in carcass quality grade between barrows and gilts (p<0.001). The meat grade $1^+$ was high in gilts, but meat grade 1 was high in barrows, respectively. The carcass weight of 85.8 kg was lightly shown significantly (p<0.05) in group I taken little quantity of feed consumption. However, that of 89.5 kg was heavily shown in group IV taken plenty of feed consumption. Meat grade 2 was significantly (p<0.001) high ratio in group of backfat thickness with less than 15 mm (67.5%). However, the ratio for the grade 1 was high in group of 15~19 mm. The ratio for the meat grade 2 was highly shown in group of carcass weight with more than 85 kg (54.3%). On the other hand, that of grade 1 was highly shown in group of 78~84 kg. In conclusion, pigs for marketing to enhance high quality have been appropriately raised with the optimum system in consideration of feed intake, carcass weight, backfat thickness, etc.

• Journal of agriculture & life science
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• v.44 no.3
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• pp.53-60
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• 2010

This study was carried out to investigate the effect of environmental fators on backfat thickness and carcass weight and to investigate the carcass grade frequencies by sex, backfat thickness and carcass weight in commercial pigs. Total 20,450,773 of commercial pigs was used in this study, which were obtained from Korea institute for Animal Product Evaluation (KAPE) from July 1, 2007 to April 30, 2009. The averages of carcass weight and backfat thickness were $20.76{\pm}0.001mm$ and $85.97{\pm}0.002kg$, respectively. Carcass weight and backfat thickness of barrow were $22.55{\pm}0.002mm$ and $86.25{\pm}0.003kg$, respectively, which were significantly higher than those of males and females. The carcass weight and backfat thickness were increased with the slaughter years. In the effects of the season of slaughter, carcass weight was significantly higher in winter ($87.00{\pm}0.007kg$), and the backfat thickness was significantly higher in fall ($19.32{\pm}0.004mm$). In grade frequencies of carcass quality grade in sex, grade frequencies of high grade in barrow was higher than those of female in hot carcass and cold carcass. In grade frequencies of carcass quality grade in carcass weight, grade frequencies of high grade in 84~88kg was higher than the other groups in hot carcass and cold carcass. In grade frequencies of carcass quality grade in backfat thickness, grade frequencies of high grade in 22~24 mm was higher than other groups in hot carcass and cold carcass.

• Electrical & Electronic Materials
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• v.11 no.11
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• pp.110-117
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• 1998

고온초전도체의 마이크로파 특성에 대한 이해는 고온초전도체를 이용한 고주파소자의 설계 및 제작된 소자의 특성을 이해하는데 있어서 매우 중요하다. 본문 중에는 고온초전도체의 고주파특성 중 초전도박막의 표면저향과 전자파침투깊이의 측정방법이 기술되었으며 지금까지의 연구결과 밝혀진 고온초전도박막의 표면저항의 온도 및 rf 자기장애의 의존성에 대한 내용이 기술되었다.

• Electric Engineers Magazine
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• v.196 no.12
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• pp.28-32
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• 1998

765kV 송전선로는 6도체 방식이므로 연선공법중 가장 어려운 공법이다. 4도체 연선공법은 이미 345kV 송전선로에서 손에 익은공법이므로 더 말할 나위가 없고 외국의 경우 8도체 공법도 4도체 여긴선후 다시 4도체를 여긴선함으로서 결국 4도체 공법과 같다.

• KAPE Magazine
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• s.252
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• pp.21-23
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• 2017

본 연구는 식품제조산업 현장에서 원료육으로 많이 사용되는 제주산 돼지고기 중 제주흑돼지가 제주일반돼지에 비해서 돼지도체 등급판정 기준에 의한 비교시 높은 등급이 나오지 않음에도 불구하고 가격이 높게 나오는 현상에 대한 원인을 규명하고자, 제주흑돼지와 제주일반돼지를 구입하여 도체상태의 육질 특성과 정육상태에서의 물성특성을 조사하였다. 도체상태에서 제주흑돼지는 제주일반돼지에 비해 육색의 적색도는 유의적으로 높았다. 돼지고기 정육의 물성을 조사하기 위해 제주흑돼지와 제주일반돼지 중 도체중량이 유사한 도체를 선별하여 분석하였다. 돼지 껍데기에 대한 물성을 조사한 결과 제주흑돼지와 제주일반돼지에서 차이점은 탄력성(springness), 응집성(cohesiveness), 탄성(Resilience)에 유의적인 차이가 있었고, 돼지 생육에 있어서는 탄력성(springness), 응집성(cohesiveness), 탄성(Resilience)에서 유의적인 차이점을 보였다. 이상의 결과를 종합해 볼 때 식품제조 원료로써 제주산 돼지고기를 구매할 때 제주흑돼지는 제주일반돼지에 비해서 도체상태에서 육색의 적색도가 유의적으로 높고, 돼지고기 껍데기와 고기의 탄력성(springness)이 높고, 응집성(cohesiveness), 탄성(Resilience)에서는 낮은 값을 나타냈다. 따라서 생육상태에서 식품제조 원료육으로 돼지고기를 구매할 때 물성항목이 품질평가에 중요한 지표로 활용할 수 있을 것으로 판단된다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.115-118
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• 2005

1. 도체특성 대조구와 비교하여 생봉독 1처리구와 2처리구의 경우 암퇘지와 거세돼지 모두에서 도체중, 도체율이 증가하였으며, 등지방두께도 두꺼워졌다. 이러한 도체특성은 도체등급을 향상시켜 A와 B등급 출현율이 높아져 경제적으로 유리한 것으로 사료되었다. 2. 육질특성과 PSE육 발생율 대조구와 비교하여 생봉독 1처리구와 2처리구의 경우 암퇘지와 거세돼지 모두에서 등심육의 일반성분중 지방함량이 높은 수준을 나타내었고, pH와 보수력이 높고, 육즙손실과 가열감량이 낮아 우수한 육질특성을 나타냈다. 그 외 주관적 판정의 마블링 점수가 높았고, 육색측정에서도 진한 적색을 나타내어 우수한 외관을 보여주었다. PSE육 발생율에서는 암퇘지와 거세돼지 모두에서 무처리구에 비해 3개 생봉독처리구에서 발생율이 감소했는데, 특히 생봉독2처리구가 낮았다.

• The Korean Journal of Applied Statistics
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• v.21 no.1
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• pp.53-63
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• 2008

It is commonly believed that disease of human or economic traits of livestock are caused not by single gene acting alone, but by multiple genes interacting with one an-other. This issue is difficult due to the limitations of parametric statistical method like as logistic regression for detection of gene effects that are dependent solely on interactions with other genes and with environmental exposures. Multifactor dimensionality reduction (MDR) nonparametric statistical method, to improve the identification of single nucleotide polymorphism (SNP) associated with the Hanwoo(Korean cattle) carcass cold weight, is applied and compared with ANOVA results.

• KAPE Magazine
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• s.190
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• pp.6-9
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• 2012

$\blacktriangleright$ 돼지도체 등급판정두수 중 박피도체가 차지하는 비율은 매년 감소하여 '12년 4월말 기준 3.9%임. - 박피 작업장수 및 도매시장 상장두수 감소 $\blacktriangleright$ 돼지도체 등급판정두수 중 상장두수는 매년 감소하여 '12년 4월 현재 9.1%임. - 돼지도체 유통물량 중 9.1%가 전체 돼지도체 거래가격이 결정되는 구조 $\blacktriangleright$ 도매시장 상장두수 중 박피는 '00년 70.0%(2,136천 두)에서 '10년 40.4% (652천 두)로 29.6%P(1,484)가 감소하였으며, '12년 4월 현재 29.8%임. - 탕박 상장두수는 1,200천두 이상까지 증가한 적도 있지만 '10년까지 900천두 이상 수준을 유지하였음 $\blacktriangleright$ 도매시장 상장물량과 일반작업장 물량의 등급별 출현율 비교시 일반작업장물량의 상위등급 출현율이 높음. $\blacktriangleright$ 돼지도체 kg당 경락가격이 3,000원대 이상이 형성된 '04년 이후 박피 탕박간 경락가격 차이는 269~341원/kg로 분석되었음. $\blacktriangleright$ 박피 작업두수(비율) 및 상장 경매물량 감소에 따른 박피 상장 경매물량 변화에 따라 가격 민감성이 커짐. - 탕박은 박피보다 상장물량이 2배 이상이고 상장물량 변화에 따른 가격 민감성이 작아 박피와 탕박의 경락가격의 변동(상승 하락)폭의 차이가 발생하여 박피와 탕박간의 가격 역전현상이 발생.