• Food Science of Animal Resources
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• v.26 no.1
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• pp.98-105
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• 2006

This study was performed to investigate the product characteristics of meat products sold in Korean markets and determine if these products meet the comsumer demands. The total nineteen meat produce were evaluated the physico-chemical, textural properties, and microbial counts of total bacteria and Enterobacteriaceae. pH values were ranged from 5.46 to 6.69, moisture $47.6{\sim}65.3%,\;fat\;14.2{\sim}34.7%,\;and\;9{\sim}20%$ and the pH values of ham products were higher than those of sausages. Purge loss(%) and expressible moisture(%) were ranged $2.40{\sim}7.44\;and\;6.10{\sim}21.2%$ respectively. Varied hunter color values (Lightness $59.6{\sim}75.7$, Redness $11.6{\sim}21.1$, Yellowness $2.30{\sim}l1.4$) were observed. Texture profile analysis values were observed and Frank A sausages made with chicken had highest fracturability, hardness and springiness, whereas loin ham and beershinken had highest cohesiveness, gumminess and chewiness. Most meat products had the total microbial counts of less than 3 log CFU/g and Enterbacteriaceae were not detected (< 2 log CFU/g) in this study. These data suggested that the meat products sold in Korean market were various and relatively safe. In addition, well-being meat products, such as low-fat, salt and containing functional ingredient, should be developed to meet the consumer needs these days.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.1-7
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• 2007

This study was carried out to compare the quality characteristics of korean native black pork (KNP) and modern genotype pork (MGP) during refrigerated storage after thawing. M. longissimus from 5 Korean native black barrows of 65.3 kg and 5 modern genotype barrows ($Landrace{\times}Yorkshire{\times}Duroc$) of 114.3 kg were frozen at $-80^{\circ}C$ for 1 month and stored at $2{\pm}0.3^{\circ}C$ for 7 days. The carcass weight and dressing percentage was significantly lower in pork from Korean native black pigs than modern genotype pigs (p<0.05). The crude fat and sensory quality were significantly higher in KNP than in MGP (p<0.05), and moisture, myristic acid, gamma-linolenic acid, linolenic acid, and cis-5,8,11,14,17-eicosapentaenoic acid levels were significantly lower in KNP (p<0.05). The pH value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Drip loss was significantly lower in KNP than in MGP during storage (p<0.05). The TBARS value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Overall, KNP had lower moisture and unsaturated fatty acid levels relative to MGP and showed less oxidative stability during storage, however it had higher crude fat content, water-holding capacity, sensory quality and color stability than MGP.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.217-226
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• 2008

Product quality of low-fat sausages(LFSs) manufactured with two types(powder and hydrated) and two levels(0.5 and 1.0%) of Acorn powder was evaluated as a potential fat replacer. The addition of Acorn powder did not affect the product quality of LFSs (P>0.05), however 0.5% and hydrated Acorn was better sensory flavor than 1.0% and powder counterparts. The addition of Acorn into the LFSs decreased the expressible moisture(%) except for 0.5% powder type and decreased Hunter L-values in LFSs. The addition of 1.0% hydrated Acorn lowered sensory saltiness than those of other LFSs and regular-fat control. These results indicated that Acorn powder can be used to manufacture LFSs as a fat replacer and 0.5% with hydrated form had better characteristics than 1.0% and powder counterparts. Future research will be performed to prevent the color change with the addition of Arcon powder in LFSs.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.361-366
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• 2004

Physicochemical and textural properties, and sensory evaluation of low-fat sausages (LFSs) manufactured with 0.3 and 0.6％ chitosan were investigated and compared with those of regular-fat sausages (RFSs). Although the batter pH was not changed with the addition of chitosan (p>0.05), product pH was reduced (p>0.05) with the addition of chitosan up to 0.6％. Proximate composition and cooking loss (％) were not affected by the addition of chitosan. Expressible moisture 1r91ues (EM, ％) of LESs were lower (p<0.05) than those of RFSs, but not affected by the addition of chitosan. The addition of chitosan in the sausage formulation became harder, springier and more cohesive (p<0.05), whereas, no differences were observed (p>0.05) in these values of sausages containing between 0.3 and 0.6％. Batter viscosity was not affected by the addition of chitosan, but LESs with or without chitosan had lower viscosity than RFSs due to high moisture (％). Sensory evaluation results showed that LFSs containing 0.3％ chitosan had most parameters similar to those of low-fat control. These results indicated that chitosan at the level of 0.3％ can be used for the manufacture of LFSs without quality defect.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.52-59
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• 2005

This study was performed to investigate physicochemical and textural characteristics, and antimicrobial effect for Listeria monocytogenes (LM) in low-fat functional sausages (LFFS) containing sodium lactate (SL) and potassium lactate (PL) during storage at 4℃ for 10 weeks. The LFFS treatments included CTL (Low-fat sausage control), TRT1 (SL 3.3%), TRT2 (SL 2.2% + PL 1.1%), TRT3 (SL 1.1% + PL 2.2%), TRT4 (PL 3.3%). Proximate composition for LFFS were 73.9∼75.2% moisture, 1∼2% fat and 15.5∼15.9% protein, and pH values ranged from 5.8 to 6.5. Expressible moisture (EM, %) and vacuum purge (VP, %) ranged from 22.9 to 33.0 and from 2.7 to 5.3, respectively. EM of CTL, TRT1 and TRT2 increased with increased storage time, however, no differences in VP were observed during storage time. Hunter color values (L, a, b) were not affected by the addition of SL and PL, and storage time (p>0.05). Most textural properties of LFFS were not affected by the addition of SL and PL, except for few cases, but those of CTL tended to increase with increased storage time. The addition of SL and PL into LFFS, alone or in combination, inhibited the microbial growth of inoculated LM during refrigerated storage, resulting in longer shelf-life than the control.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1999.11a
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• pp.157-161
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• 1999

본 연구에서 직물의 열, 수분 전달특성과 KES-FB의 역학적 특성치, 직물표면의 fractal dimension을 측정하여 주관적 의복 착용 쾌적감을 예측하고자 하였다. 실험의복에 사용된 직물은 면 100% 평직물, 면/PET 혼방직물, 피치가공된 면/PET 혼방직물, PET 100% 평직물, 알칼리 감량가공된 PET 100% 크레이프 직물이었으며, 실험의복의 형태는 긴 소매 셔츠로 하였다. 착용실험은 온도 29$\pm$0.5$^{\circ}C$, 상대습도 75$\pm$2%RH, 기류 0.15m/s를 유지하는 항온항습실에서 실시하였고 36명의 여성 피험자(20-23세)들이 참여하였다. 의복 착용감의 하위 구성차원을 파악하기 위해 실험결과를 요인분석한 결과 5 개의 요인으로 추출되었다. 제 1 요인은 체온상승, 수분특성과 관련이 있는 온열.발한감이었으며, 제 2 요인은 무게ㆍ두께감, 제 3 요인은 회복특성감, 제 4 요인은 표면접촉감, 제 5 요인은 온냉감으로 구성되었다. 직물의 표면특성을 정량화하는 방법으로 도입한 fractal dimension 의 분석값들과 종래의 가장 보편적으로 이용되어 온 KES_FB 의 표면 특성치들이 주관적 착용쾌적감 예측에 얼마나 기여하는지 비교해 본 결과, 표면접촉감은 fractal dimension, 접촉점들의 총면적, 접촉점들의 평균 axis ratio, MMD, SMD와 높은 상관을 나타내었다. 또한 종합적 착용쾌적감에 대해서는 SMD 를 제외한 척도들이 유의한 상관을 보였으며, 그 중에서도 fractal dimension 과 접촉점들의 총면적은 0.8 이상의 높은 상관을 나타내었다. 착용쾌적감을 예측하기 위한 회귀분석결과에서는 fractal dimension 만으로 쾌적감의 74%가 설명되었으며 공기 투과도를 첨가하면 두 변수로 $R^2$=.792가 되었다. 설명되는 누적분산값은 67.18%였다.주관적 평가의 결과와 객관적 평가 결과를 이용해 마직물의 태를 평가하는 산출식을 제시하였다. 태 평가치의 경우 16가지 특성치를 모두 넣는 방법과 stepwise 방법, 또 Kawabatark 사용한 순차적 군 회귀법의 세가지 방법의 회귀식 중 16가지 특성치를 모두 넣는 방법의 결정계수가 가장 높았다.tosterone농도는 107.7$\pm$12.0 pmol／l이었고, 남성의 타액내 농도는 274.2$\pm$22.1 pmol／l이었다. 이상의 결과로 보아 본 연구에서 정립된 EIA 방법은 RIA를 대신하여 소규모의 실험실에서도 활용할 수 있을 것으로 사려된다.또한 상실기 이후 배아에서 합성되며, 발생시기에 따라 그 영향이 다르고 팽창과 부화에 관여하는 것으로 사료된다. 더욱이, 조선의 ${\ulcorner}$구성교육${\lrcorner}$이 조선총독부의 관리하에서 실행되었다는 것을, 당시의 사범학교를 중심으로 한 교육조직을 기술한 문헌에 의해 규명시켰다.nd of letter design which represents -natural objects and was popular at the time of Yukjo Dynasty, and there are some documents of that period left both in Japan and Korea. "Hyojedo" in Korea is supposed to have been influenced by the letter design. Asite- is also considered to have been "Japanese Letter Jobcheso." Therefore, the purpose of this study is to look into the origin of the letter designs in t

• Journal of agriculture & life science
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• v.46 no.2
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• pp.91-99
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• 2012

This study was carried out to compare the quality properties of pork loin from pigs fed different levels of pumpkin (Cucurbita spp.) powder. Twenty female pigs (Landrace${\times}$Yorkshire${\times}$Duroc) were fed either a control (commercial diet, based on corn and soybean meal) or the control diet supplemented with 2, 5 and 7% of pumpkin powder for 30 days. Dietary supplementation with pumpkin powder resulted in significantly higher moisture and fat contents in pork loin compared to the control (p<0.05). Dietary supplementation with pumpkin powder led to increased redness, pH and decreased shear force value and cholesterol levels in pork loin (p<0.05). In fatty acid composition, dietary supplementation with 2% or 5% pumpkin powder increased the palmitoleic acid (C16:1) in pork loin. These data suggest that supplementing pig diets with pumpkin powder can produce pork loin with low cholesterol levels and can enhance quality properties because pork loin fed a pumpkin powder-supplemented diet had better moisture, fat contents and tenderness.

• Korean Journal of Poultry Science
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• v.38 no.4
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• pp.293-304
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• 2011

The current work was carried out to investigate the effect of crossbred Korean native chickens (KNC) on performance and meat quality. A total of 720 chicks (1d of age) was used in this work and were divided into groups by crossbreds (A, B, C and D) and sex (male and female). Crossbreds were A) (KNC egg-meat type C strains ${\times}$ KNC meat type S strains) ${\times}$ Ross broiler, B) (KNC egg-meat type C strains ${\times}$ KNC meat type H strains) ${\times}$ KNC meat type S strains, C) (KNC native R strains${\times}$KNC meat type S strains)${\times}$KNC meat type H strains and D(White Semibroiler Chickens). Experimental diets consisted of 3 phases such as starter (0~5 weeks; CP 20.0%, ME 3,050 kcal/kg), earlier (5~8 weeks; CP 18.0%, ME 3,100 kcal/kg) and finisher (8~12 weeks; CP 16.0%, ME 3,150 kcal/kg). They were fed the broiler diets for 12 weeks at the flat house and thirty six chickens were slaughtered at week 5 and 10. There was no significant difference on the fertility of crossbred KNCs, and the hatchability of B crossbred was low compared to other crossbreds. On body weight (BW), D crossbred resulted in a higher BW after 5 weeks (P<0.05). Body weight gain (BWG) and feed intake (FI) of A crossbred were also significant higher compared to the other crossbreds for all periods. On carcass ratio (CR), A crossbred showed higher CR at 5 weeks, there was no significant among crossbreds at 10 weeks. The partial meat ratio(ala, breast, neck, leg) of C crossbred was the lowest among other crossbreds (P<0.05), but the back meat ratio was not difference among treatments at 5 and 10 weeks. pH of meats have no difference among crossbreds at 5 week, and A crossbred was high compared to other crossbreds at 10 week (P<0.05). The moisture content of D crossbred meat and the protein content of B crossbred meat were high compared to other crossbreds at 5 week. Chemical compositions of meats have no difference among crossbreds at 10 week. Lightness and redness have not significance among crossbreds at 5 week, and redness of A crossbred was the highest among all crossbreds (P<0.05). Shear force and cooking loss of A crossbred were high at 5 week, and cooking loss of A crossbred was low compared with other crossbreds at 10 week. These results suggested the basic data that needed to develope the new strains.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.431-440
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• 2006

This study was carried out to compare of yield, physico-chemical and sensory characteristics for chicken surimi manufactured by alkaline (pH 11) adjustment with different raw materials. Four experimental groups were surimi with chicken breast (T1) and chicken leg (T2) by spent hen, SF-MDCM (T3) and JY-MDCM (T4). Yield was higher in order of T1>T2>T3>T4 (p<0.05). The yield, physico-chemical and sensory characteristics of T1 were significantly higher than those of other treatments. Especially, $L^*$ and W value, shear force, textural properties, folding test, breaking force, gel strength, breaking $force{\times}deformation$, flavor, color and overall acceptability were higher in T1 but ar value, cooking loss, collagen and myoglobin content of T1 were lower than those of other treatments (p<0.05). Deformation, aroma, juiciness, tenderness were higher but met-myoglobin and yield of T4 were lower than those of T2 and T3 (p<0.05). Crude fat cooking loss and met-myoglobin content were higher in T2 but $b^*$ value, brittleness, hardness, gumminess, chewiness, folding test, breaking $force{\times}deformation$ and aroma of T2 were lower than those of other treatments (p<0.05). pH, collagen and moisture content and br value were higher but crude protein, folding test, $L^*$ and W value, cohesiveness, tenderness of T3 were lower than those of other treatmene (p<0.05). Correlation coefficients (r>0.8) between folding test and other items was positive in crude protein $L^*$ value, shear force and cohesiveness but negative in moisture content (p<0.05).

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.197-206
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• 2016

This work was carried out to investigate effects of the freezing/thawing method on duck meat kept in a freezer for a month. The meats used were breast muscle collected from Korean native ducks (KND) that were fed for 8 weeks (2.8 kg of live weight). Forty-five samples were used after being frozen in storage for one month and were then divided into 5 treatments (3 replications/treatment, 3 samples/replication). Five treatments (CON, FFFT, FFST, SFFT and SFST) were control groups (CON) and four were experimental groups, using $2{\times}2$ complex factors with two freezing methods (fast freezing, FF, $-50^{\circ}C$ in a deep freezer; slow freezing, SF, $-20^{\circ}C$ in a common freezer) and two thawing methods (fast thawing, FT, 5 h $12^{\circ}C$ with flow water; slow thawing, ST, 24 h $5^{\circ}C$ in a refrigerator). Lightness of KND meat in FF and FT groups was lower than that of control (P<0.05). Yellowness of KND meat of the ST group was higher than that of control (P<0.05). Cooking loss (CL) and water holding capacity (WHC) of KND meat in the control were lower than those of the freezing and thawing groups (P<0.01, P<0.05), but shear force (SF) of the control was higher than that of other groups (P<0.01). Moisture content of the ST group was higher than that of the FT group (P<0.05), and protein content of the FF group was higher than that of control (P<0.05). Stearic acid (C18:0) of the SF group was higher than that of the FF group (P<0.05). Arachidonic acid (C20:4n6) of control was higher than that of the SF and ST groups (P<0.01, P<0.05). Alanine, aspartic acid, glutamic acid, serine, and tyrosine content of the control were lower than that of the freezing and thawing groups (P<0.05). These results show that freezing and thawing methods affect meat color, shear force, cooking loss, and WHC-related water content.