• Journal of Animal Science and Technology
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• v.48 no.4
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• pp.603-610
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• 2006

This study was conducted to investigate the feeding effect of selenium provided by different sources on the physico-chemical properties of M. longissimus thoracis. Twenty Hanwoo steers(20～24 months, approximately 613kg) were assigned to 4 different feeding groups of each five, depending on the sources of selenium such as inorganic selenium(sodium selenite), organic selenium(Yeast, USA Sel-Plex), Se-SMC(Se-spent mushroom compost) and the control(no selenium). The selenium level in feed was 0.9 ppm for all groups except the control. Animals were fed with different feeding treatments for 12 weeks and slaughtered at National Livestock Research Institute. The inorganic selenium group had the highest cooking loss(CL. %) and followed by the Se-SMC group and organic selenium group. No significant differences in chemical composition, WB-shear forces, water-holding capacity(WHC) and sensory properties were found among the groups(P>0.05). There were 40% frequencies of grade A in the inorganic selenium group and followed by the organic selenium group(20%). Se-SMC group had 80% of frequencies for grade 1+ and followed by the inorganic selenium group(40%), whereas the organic selenium group and the control group had the 20% frequencies for grade 1+. From the results of this study showed that the selenium sources did not affect chemical composition, WHC and tenderness of Hanwoo steers. However, the inorganic selenium group had the highest cooking loss(%) and lowest pH when compared to the other groups.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.314-322
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• 2001

This study was carried out to investigate the physico-chemical properties of imported beef and Hanwo beef tenderloin steak in proximate composition, pH, myofibril Fragmentation Index (MFI), meat color, cooking loss, rheology and panel test by various cooking methods (grilling, pan-frying, oven-roasting and microwaving). moisture content of microwaving steak was lower than steak by other cooking method, and fat content of microwaving steak was higher than those of other cooking method was showed. In general, the pH values were increased with cooking, but there were no significant differences among pH values by various cooking method. The highest level of MFI in oven-roasting was showed, but no significant difference could be found among various cooking method. L* and b* -values of microwaving and pan-frying were higher than those of grilling and oven-roasting, also a* -value of microwaving was the lowest. Cooking loss was affected by cooking method. Microwaving method resulted in the highest cooking loss. Generally higher value of hardness and brittleness in microwaving than those of other cooking method were showed, and microwaving had the lowest cohesiveness, but there was no significant difference among the elasticity by the cooking method. Grilling, pan-frying and oven-roasting had high score of sensory evaluation, while microwaving had the lowest score in all sensory profile scores.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.319-326
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• 2008

This study evaluated the effects of adding levels of rice bran fiber on the chemical compositions, cooking characteristics and sensory properties of ground pork meat products. Meat products were produced with products containing 0% (control), 1%, 2%, 3%, 4%, and 5% and rice bran fiber. The control had the highest protein and fat contents, cooking loss, reduction in diameter, CIE L value and CIE a value of uncooked product, and CIE L value of cooked product. The meat product containing rice bran fiber had the higher ash, pH, and CIE b value than the controls. The addition of 5% rice bran fiber resulted in the lowest cooking loss and L value of cooked meat products. Meat product with 2% rice bran had the highest water content, water holding capacity, hardness, color, tenderness, juiciness values. There was a significant difference among the ground meat products with respect to sensory properties, and meat products containing 1% and 2% rice bran had higher overall acceptability than the other meat products.

• Korean Journal of Poultry Science
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• v.41 no.4
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• pp.271-277
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• 2014

The objective of this study was to determine the effect of the meat from spent laying hen on the shelf-life and physicochemical properties of emulsified sausage. Four types of sausage were made: 0% (Control), 10% (T1), 20% (T2) and 30% (T3) of spent hen meat added. Each sausage type was tested in triplicate. The addition of spent hen meat resulted in decreased crude fat and cooking loss, and increased WHC (water holding capacity), CIE $a^*$ and hardness. Values for crude fat and cooking loss were significantly decreased by the addition of spent laying hen meat relative to the control (P<0.05). Especially, T3 was significantly (P<0.05) decreased compare to other treatment groups. Spent laying hen meat addition had no significantly effects on moisture, crude protein, crude ash, pH, WHC, TBARS (thiobarbituric acid reactive substance) values, shear force, total plate counts (TPC), CIE $L^*$ and $b^*$ values. In conclusion, this study demonstrates that the addition of spent laying hen meat to emulsified sausages tended to improve sausage quality.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.14-20
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• 2008

This study evaluated the effects of dietary fiber extracted from rice bran on the chemical composition, cooking characteristics and sensory properties of emulsion type sausage. Sausages were produced containing 0%, 1%, 2%, 3%, and 4% dietary fiber extracted from rice bran. The negative control had the highest fat, cooking loss, CIE L- and CIE a-values. The sausages containing rice bran had higher moisture, ash, pH, and CIE b-values than the control. Sausages with 3% rice bran had the lowest cooking loss. Sausages with 4% rice bran had the highest hardness and cohesiveness. There was a significant difference among the emulsion sausage samples with respect to sensory properties, with sausages containing 1% and 2% rice bran having a higher overall acceptability than the other sausages.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.33-40
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• 2012

This study was carried out to investigate the effect of the addition of lotus (Nelumbo nucifera) root and leaf powder on the quality characteristics of pork patties. The pork patties were of four types: nothing added (CTL), 0.5% lotus root powder added (LRP), 0.25% lotus root and 0.25% lotus leaf powder added (LRLP), and 0.5% lotus leaf powder added (LLP). There was no significant difference in $L^*$ value (whiteness), cohesiveness, gumminess, chewiness, water holding capacity, VBN content, and total bacterial amount. The moisture was highest in CTL, protein was highest in LRLP, fat was highest in LRLP and LLP, and ash was highest in LRLP (p<0.05). The total polyphenol content of the CTL, LRP, LRLP, and LLP were 3.34, 3.64, 3.90 and 3.90 mg/100 g, respectively. The $a^*$ value was highest in CTL, and the $b^*$ value of LRLP and LLP were higher than those of CTL and LRP (p<0.05). The hardness of CTL and LRP were higher than those of LRLP and LLP, and springiness was lowest in LLP (p<0.05). The cooking loss, thickness change, diameter changes, and pH were highest in CTL (p<0.05). The TBARS was highest in CTL, and was lowest in LLP (p<0.05).

• Journal of the Korea Organic Resources Recycling Association
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• v.16 no.2
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• pp.47-56
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• 2008

The objective of this research is to evaluate the optimum recycling methods for the sewage sludge cakes at different microwave power-settings and for different periods of time. The dehydrated sewage sludge cakes used in this study was obtained from N wastewater treatment plan in the P City. The beginning drying processes were carried out in a microwave oven with 2,450 MHz frequency and power ranges of 1kW to 4 kW. The continuous conveyer drying system was also operated with 2,450 MHz frequency and power setting, ranging from of 1 kW to 6 kW. Initial moisture content of the sewage cake is 78~80%, and the moisture content decreased rapidly up to 0.2~2(wt%) within short periods due to breaking the cell walls. This study is also conducted to evaluate the characteristics of sewage sludge cakes with respect to important physical parameters effect on the thermal kinetics for evaporation water in the sludge which are operation times, moisture contents, drying rates, input amounts, flow rates and calorific values. It takes 60 minutes and 120 minutes to reach the critical moisture contents with power setting of 4 kW for 3kg/min and 6kg/min of the flow rates respectively. It takes 120 minutes and 110 minutes to reach the critical moisture contents with flow rates of 2.5 cm/min and sludge input of 6kg/min for the power settings of 4 kW and 6 kW respectively. The most effective value of the power for drying the sludge is 4 kW. Operation with 6kg/min and 4kW on 2cm of the sludge thickness can be effectively and inexpensively to reach the critical moisture contents, when you compare 2cm of the sludge thickness with 1cm and 3cm of the sludge thickness.

• Korean Journal of Agricultural Science
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• v.3 no.1
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• pp.77-84
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• 1976

The preservation efficiency, quality and utilization of silage from 3 species of pumpkins (Mammoth pumpkin, Queensland blue pumpkin, Korean pumpkin) without and with 10, and 20% wheat bran additive were studied in this experiment. Silages were analysised and tested the chemical composition, pH and quality of silages between at 40-60 days and egg performance were carried out with mammoth pumpkin silage without additive. The results were summaried as follows. 1. The losses of all silage ware lower and similar as about 15% at 6 monthes following after silage-making but all raw pumpkins were spoilaged during the winter storaging. 2. The moisture content of silages were higher as about 97% in mammoth pumpkin silage, 94% in Queensland pumpkin silage and 91% in Korean pumpkin silage without additive and all nutrient content of silage without and with additive were depended on its content of raw silage material of pumpkins and wheat bran. The contents of moisture and N-free extract were slightly decrease but not significantly difference during the silaging and other contents were not so much changed. 3. Good quality of silage were made from all pumpkins with and without additive. Organic acid contents were 2.09-2.93% of lactic acid, 0.68-1.71% of acetic acid and 0% of butyric acid and it was pH 3.8-4.0 in silages. 4. Feed intakes, egg production and quality of egg were showed good result in 5.0 and 7.5% silage feeding group as D.M. base for egg performance. (P<0.01) 5. It was concluded that good quality of silage were made from pumpkins with and without wheat bran additive and it was suggested that poor quality feedstuff may be improved it feeding value by extended palatability with pumpkin additive silage.

• Resources Recycling
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• v.16 no.3 s.77
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• pp.12-18
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• 2007

The material properties of waste oyster shell, which is largely generated from the treatment of marine products, have been investigated for its possible utilization as an adsorbent for fluoride ion-containing wastewater. The major composition of waste oyster shell was analyzed to be $CaCO_3$ and loss of 46% in weight reduction occurred during its thermal treatment by the emission of moisture and $CO_2$. The surface structure of oyster shell was decomposed by the heating and its surface potential was negatively increased with pH. As the pH of wastewater was increased, the adsorbed amount of fluoride ion onto oyster shell was decreased and the wastewater was found to be neutralized during adsorption process by ${CO_2}^{3-}$ which generated from the partial dissolution of oyster shell

• Food Science of Animal Resources
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• v.22 no.2
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• pp.151-157
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• 2002

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for their proximate composition and physico-chemical characteristics. The fresh pork loins were stored at 2$^{\circ}C$ for 50 days and analyzed with an interval of 5∼10 days. In proximate analyses, the moisture contents of pork loins from the company I were higher, the protein contents from the company II were higher, and fat contents from the companies II and III were higher compared to those from the other companies. The pH of loins increased as storage period increased. The shear value of loins from company II showed significantly lower level and tended to decrease during storage. However, the water holding capacity and the purge loss of loins from company II increased during storage periods.