• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.266-269
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• 2004

저장기간 중 통닭의 포장형태에 따른 가열감량은 저장 3일과 저장 6일에는 벌크포장은 낮고 비닐포장에서는 높아 통계적인 유의차이(p<0.05)를 보였으며, 전단력은 저장 1일보다는저장 3일이후에 증가하는 경향을 나타내었다. 보수력은 저장 3일에는 벌크포장이 가장 높아 저장 1일의 보수력과는 반대의 결과를 보였다. 총균은 저장 1일에서 포장형태와 관계없이 총균이 모두 검출되었으나 저장 3일과 6일에는 비닐포장에서는 총균이 검출되지 않았으며, 저장 9일에는 비닐포장에서 가장 많이 검출되었다. Coliform는 포장형태와 저장기간에 관계없이 거의 검출되지 않았고, E.coli도 포장형태와 저장기간에 관계없이 거의 검출되지 않았다. 지방산패도(TBARS) 값은 포장형태에 따라 차이는 없었고, 단백질변성(VBN) 값은 저장 3일에서는 벌크포장이 랩트레이 포장과 비닐포장에서 높았다.

• 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.

• The Journal of the Convergence on Culture Technology
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• v.6 no.1
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• pp.477-483
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• 2020

The rehabilitation methods used in existing concrete box structures rely on the method of attaching the repair material to the section of the structure with a spray equipment. In the case of ceiling or wall parts, the adhesion force to the repair material may be reduced by the gravity and dead load after construction. In subway structures, vibration causes a problem that reduces the initial adhesion. Supplementary measures are needed as the quality of repair varies depending on the worker's proficiency and construction environment. In this study, mechanical pressurization equipment was developed that can apply a certain pressure after construction of a repairwork to solve problems such as reduction of adhesion of repair materials by gravity and variation of repair quality by labor work. To find out the effect of the pressurized equipment, a chamber similar to the field conditions was constructed to measure the attachment strength different from the pressurized condition, the section, and the environmental conditions. The pressurization differed from the other parts, but the adhesion strength of up to 70% was increased.

• the MEAT Journal
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• s.7 summer
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• pp.46-53
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• 1992

• Korean Journal of Agricultural Science
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• v.20 no.2
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• pp.181-188
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• 1993

Frozen korean traditional poultries(Manyker, Korean native fowl, Ogol fowl and Pheasant) were thawed at $5^{\circ}C$, and $20^{\circ}C$ in the air, and using a microwave oven. Effect of thawing methods on the quality of Korean poultry was investigated. The pH of the poultry muscle was lowered after thawing in all treatments. The pH of the muscle thawed by microwave oven was the lowest. The quantity of drip released after thawing was the least in a microwave thawing. The quantity of drip in Maniker and Pheasant was loss than Ogol fowl. The relationship between pH and water binding capacity showed highly significant, and the drip quantity after thawing increased as the pH decreased. Leg muscle has higher strength than breast muscle in all the Korean poultry. Shear strength of all the poultry muscle showed closely relative related to the pH. As the pH lowered, the shear strength of the muscle was also decreased.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.231-234
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• 2004

본 연구는 도축전 계류중인 돼지에게 탄산수를 급여함으로써 기대되는 스트레스 해소 극대화를 통한 육질개선효과를 조사하기 위해 실시되었다. 도축후 $30\;{\sim}\;1hr$ 에 걸쳐 조사된 $pH_{30-1}$ Value에서는 일반음용수 및 탄산수 음용구 모두 동일한 수치를 나타내었으나 24hr 경과한 $pH_u$에서는 탄산수 음용돈에서 다소 높게 나타나 완만한 pH감소 효과를 나타나주었다(p<0.05). 측정된 근육의 온도에서는 탄산수 음용구가 일반음용구보다 뚜렷이 낮게 나타나 유의성 있는 냉각 효과를 나타내었다(p<0.05). 보수력(WHC) 측정 결과에서는 탄산수 음용구가 다소 우수하게 나타났으나 유의성 있는 뚜렷한 차이는 보여주지 않았다 가열감량(Cooking loss)에서도 보수력과 같이 대조구 및 처리구의 유사한 경향을 보여주었으나 유의성 있는 차이는 보이지 않았다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.193-195
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• 2005

본 실험은 ISP, CSP의 대체제로서의 wheat fiber첨가가 meat batter의 품질에 미치는 영향을 조사하였다. Meat batter에서 control은 처리구와 비교하여 가열감량, 보수력, 유화안정성, 물성, 점도에서 유의적인 차이가 있었다. Meat batter에 wheat fiber를 첨가하였을 경우, ISP, CSP를 첨가한 처리구와 비교하여 pH, 보수력, 육색, 유화안정성, springiness, cohesiveness는 유의적인 차이가 나타나지 않았으며, 가열감량과 점도, hardness는 다른 첨가제와 비교하여 wheat fiber가 유의적으로 낮은 결과를 나타내었다. 이상의 결과 ISP, CSP의 대체제로 wheat fiber를 첨가한다면 meat batter의 품질에 영향을 주지 않으며, 경제적인 측면에서 제품의 단가를 절감할 수 있을 것으로 생각된다.

• Proceedings of the Korean Society of Life Science Conference
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• 2001.09a
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• pp.31-31
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• 2001

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.3
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• pp.189-195
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• 2007

Using fractal dimensionality theory proposed by Riew and Sposito (1991), we attempted to analyze quantitatively the characteristics of porous distribution for built-in soils in the mini-lysimeter and artificial seed-bed media. The 2" stainless core soil samples were taken from lysimeter soils. Artificial seed-bed media were compacted in the acrylic core filled with raw materials consisted of cocopeat, zeolite and perlite. N (Constant number of partitioned group size smaller media volumes) and r (Self-similarity ratio) parameters consisting of fractal dimension D=log(N)/log(1/r) were obtained by Excel Programme using the Riew and Sposito's fractal model. The pore distribution of tested media was screened in pore size and its occurring frequency. The results reveal that the distribution range of pores is wider in the lysimeter soils than in the seed-bed media, while average size of pores in the media is smaller in lysimeter core soils than in seed-bed media.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.203-208
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• 1990

The physical characteristics of texture, water holding capacity, color and swelling of soybean curd were studied for 14 varieties of soybeans grown in Korea. The relative water holding capacity, measured by moisture absorption method with using filter paper, was high for Millyang-21. Danyeob and Hwangum, low for Suwon-138, -141 and -142. All of the soybean curd prepared showed negative Sag values, which indicates swelling properties of Tofu as it as released from pressed condition. The most swollen variety was Suwon-138 and the least one was Suwon-142. Generally, soybean curd having high moisture content had low valuss in hardness but no significant relationship was found. Elasticity ud cohesiveness showed a little differences except Suwon-138. Other textural characteristics of fracturability, adhesiveness and gumminess showed a wide range in their values among the varieties.