• Food Science of Animal Resources
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• v.34 no.3
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• pp.355-361
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• 2014

This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur when raw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at $300^{\circ}C$ for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi juice, or commercial marinating sauce and 7% pineapple juice. When the meat was marinated and then pan-broiled, pork ham meat protein was significantly denatured and hydrolyzed, and the level of PSA in the meat was significantly reduced. The PSA contents of pork broiled without marination, pork that had been marinated in commercial marinating sauce alone, pork that had been marinated in commercial marinating sauce with kiwi juice, and pork that had been marinated in commercial marinating sauce with pineapple juice, were 95.4, 43.3, 14.3, and 5.4 ng/mL, respectively (p<0.05). Marinating with pineapple juice was more effective than marinating with kiwi juice; and marination for 8 h was more effective than marinating for 4 h. These results indicate that the level of PSA in pork ham is effectively reduced, when the meat is first marinated in sauces that contain kiwi or pineapple extracts for 8 h, rather than 4 h, and then cooked. Further study is needed to determine whether marinated pork meat reduces allergenicity in vivo, as well.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.772-784
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• 2020

This study was performed to investigate the effects of taste-related compounds and antioxidatve profiles of retorted samgyetang made from fresh and dried Cordyceps militaris (C. militaris) mushrooms. A total of 48 carcasses were prepared from commercial broilers (CB; Ross, 4 weeks old) and randomly distributed into eight different treatments. Each treatment group consisted of 6 chicken carcasses made with the addition of broth in different condition and concentration of C. militaris mushrooms. The addition concentration was based on the broth volume (v/w) under either fresh or dried conditions ranging from 0% as a control to 1%, 2%, and 3% of C. militaris mushrooms. C. militaris mushrooms contributed to an improvement of meat tenderness and the antioxidative profile that led to a greater suppression of lipid oxidation. The addition of C. militaris mushrooms at 2% could also enrich the flavor and taste-related compounds, particularly the increase in 5'-AMP and umami-related free amino acid compounds, L-aspartic acid and L-glutamic acid. Different addition forms of C. militaris mushrooms, particularly fresh or dried mushrooms, had only small effects on bioactive compounds, where the dried addition could possibly enrich samgyetang broth with higher cordycepin and adenosine contents than the fresh addition. Besides, the addition of C. militaris mushrooms in the dried form could also contribute to a higher antioxidative profile. Eventually, the addition of C. militaris mushrooms with a minimum addition of 2% contributed to an improvement of meat quality, antioxidative profile and flavor improvement of samgyetang.

• The Bulletin of The Korean Astronomical Society
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• v.37 no.2
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• pp.209.2-209.2
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• 2012

UFFO Burst Alert & Trigger telescope (UBAT) is one of major instruments of UFFO-Pathfinder. The UBAT aims at 10 arcmin resolution localization of Gamma Ray Bursts with X-ray coded mask technique. It has $400mm{\times}400mm$ coded mask aperture, hopper, shielding and detector module with effective area of $191cm^2$. The detector module consists of an assembly of 36 64-ch MAPMTs and $25mm{\times}25mm$ pixellated YSO crystal array, and associated analog and digital electronics of about 2500 channels. We performed a vibration test using a dummy MAPMT with the detector module structure to measure the indused stress applied onto the MAPMT. We designed a sub-structure on the detector module to avoid the resonance that would otherwise deforms the detector module structure. A finite element analysis confirms the reduction of the load acceleration down to 12g. The experimental results are to be reported. Consequently, it proves that the MAPMT arrays of the flight UBAT detector module structure would survive in the space launch environment.

• The Bulletin of The Korean Astronomical Society
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• v.37 no.2
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• pp.208.2-208.2
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• 2012

The Slewing Mirror Telescope (SMT) is a key telescope of Ultra-Fast Flash Observatory (UFFO) space project to explore the first sub-minute or sub-seconds early photons from the Gamma Ray Bursts (GRBs) afterglows. The first realization of UFFO is the 20kg UFFO-Pathfinder (UFFO-P) to be launched on board the Russian Lomonosov satellite in 2013 by the Soyuz-2 rocket. Once the UFFO Burst Alert & Trigger Telescope (UBAT) detects the GRBs, Slewing mirror (SM) will rotate to bring the GRB into the SMT's field of view instead of slewing the entire spacecraft. SMT can image the UV/Optical counterpart with about 4-arcsec accuracy. However it will provide a important understanding of the GRB mechanism by measuring the sub-minute optical photons from GRBs. SMT can respond to the trigger over $35^{\circ}{\times}35^{\circ}$ wide field of view within 1 sec by using Slewing Mirror Stage (SMS). SMT has 10-cm Ritchey-Chretien telescope and $256{\times}256$ pixilated Intensified Charge-Coupled Device (ICCD) on focal plane. In this paper, we discuss the overall design of UFFO-P SMT instrument and payloads development status.

• The Bulletin of The Korean Astronomical Society
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• v.37 no.2
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• pp.208.1-208.1
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• 2012

The Ultra Fast Flash Observatory (UFFO) pathfinder is a payload system on-board the Russian satellite Lomonosov, scheduled to be launched in 2013. The main purpose of the UFFO pathfinder is to observe the early photons from Gamma-Ray Bursts. It consists of two instruments. The first instrument is the UFFO Burst Alert X-ray Trigger telescope (UBAT) for the fast-trigger and detection of GRB location, and the second is the Slewing Mirror Telescope (SMT) for the observation of the UV/optical afterglow from the GRB located by the UBAT. It will provide the first-ever systematic study of UV/optical emission far earlier than 1 sec after trigger. We will present the design, fabrication and the preliminary performance of the UBAT.

• The Bulletin of The Korean Astronomical Society
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• v.37 no.2
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• pp.207.2-207.2
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• 2012

The Ultra Fast Flash Observatory (UFFO) pathfinder consists of the UFFO Burst Alert X-ray Trigger telescope (UBAT) and the Slewing Mirror Telescope (SMT). They are controlled by the UFFO Data Acquisition system (UDAQ). The UBAT triggers Gamma-Ray Bursts(GRBs) and sends the position information to the SMT. The SMT slews the motorized mirror rapidly to the GRB position to take the UV/Optical data within a second after trigger. The UDAQ controls each instrument, communicates with the satellite, collects the data from UBAT and SMT, and transfers them to the satellite. Each instrument uses its own field programmable gates arrays (FPGA) for low power consumption and fast processing, and all functions are implemented in FPGAs without using microprocessors. The entire electronics system of the UFFO pathfinder including architecture, control, and data flow will be presented.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.756-767
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• 2019

This study aimed to evaluate the effect of doneness on the microbial, nutritional, and quality characteristics of 1.5 cm- and 2.0 cm-thick pork neck steaks. Pork neck meat was obtained within 24 h after slaughtering, cut into 1.5 cm- and 2.0 cm-thick slices (n=5), packed in LLD-PE wrap, and stored at $4{\pm}2^{\circ}C$ for 7-10 days until aerobic plate counts (APC) reach 5.51-6.50 Log CFU/g. Then, the pork meat was cooked on a frying pan till it was medium-rare, medium, or well-done. The microbial inhibition rates of the 1.5 cm- and 2.0 cm-thick steak in medium-rare state were 58.26% and 51.70%, respectively, whereas it was 100% for medium-done pork steak of either thickness. The total calories of the 1.5 cm- and 2.0 cm-thick well-done pork steaks were 643.61 kcal/100 g and 675.00 kcal/100 g, respectively, which was higher than that in medium-rare and medium-done steaks. The retention ratios for Fe and K in the well-done steak were significantly lower than those in the medium and medium-rare steak of either thickness (p<0.05). The shear force of the medium-rare and medium steak did not differ, whereas that of the well-done steak was significantly higher than that of the medium-rare steak of either thickness (p<0.05). We observed that the well-done pork steak had tough texture, low mineral content, and high calories. Therefore, consumption of medium and medium-rare pork is more beneficial than that of well-done pork.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.1036-1048
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• 2021

This study investigated the possible improvement in the antioxidative status and quality characteristics of ready-to-eat (RTE) Samgyetang after adding various black garlic (BG) extracts. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), meat quality indexes, and lipid oxidation rates were measured after receiving one of five different treatments consisting of conventional Samgyetang broth as a negative control, raw garlic (RG) extract as a positive control, BG, oven-dried BG, and maltodextrin-encapsulated BG extract as treatments. Employing retort cooking, fat trimmed carcasses were added to the initially prepared broth together with a phenolic extract that was set at 5% (w/w). A significant intensification of red and yellow color was observed in breast and thigh meat treated with BG extracts, regardless of pretreatment, compared to the negative control and RG. The moisture percentage was affected by the addition of BG extracts, where the encapsulation group retained the highest water content after retorting. In terms of antioxidative status, maltodextrin-encapsulated BG extract was as effective as an oven-dried extract to scavenge free radicals and showed the highest score among samples (p<0.01). The concentration of TFC was found to be the highest and did not differ between encapsulation and oven-dried groups, followed by BG, RG, and the negative control. However, the addition of encapsulated BG extract was the most effective in delaying the formation of malondialdehyde among the samples. Therefore, pre-treatment of BG extract through encapsulation is recommended to develop a higher antioxidative status and quality characteristics of Samgyetang.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.9
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• pp.1423-1429
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• 2019

Objective: In this study, we evaluated the nutritional value and antioxidant activity of black goat loin (BGL) and black goat rump (BGR) meat. Methods: We evaluated the proximate compositions, collagen and mineral contents, and fatty acid compositions of BGL and BGR with respect to their nutritional value. The levels of bioactive compounds such as L-carnitine, creatine, creatinine, carnosine, and anserine were also measured. The ferric reducing antioxidant power (FRAP), 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, and oxygen radical absorption capacity (ORAC) were assessed to evaluate the antioxidant activity of BGL and BGR. Results: BGR showed higher collagen, Fe, Ca, P, and Na contents than did BGL (p<0.05). Notably, the Ca/P ratio was high in both BGR and BGL (1.82 and 1.54, respectively), thus satisfying the recommendation that the Ca/P ratio is between 1 and 2. BGL showed a significantly higher content of desirable fatty acids (stearic acid and total unsaturated fatty acids) than did BGR. In addition, the levels of creatine, carnosine, and anserine in BGL were higher than those in BGR (p<0.05). There was no significant difference in the antioxidant activity between BGL and BGR, as assessed by FRAP (both $15.92{\mu}mol$ Trolox equivalent [TE]/g of dry matter [DM]), ABTS (12.51 and $12.90{\mu}mol\;TE/g\;DM$, respectively), and ORAC (101.25 and $99.06{\mu}mol\;TE/g\;DM$, respectively) assays. Conclusion: This was a primary study conducted to evaluate the differences in nutritional value and antioxidant activity between loin and rump cuts of black goat meat. Our results provide fundamental knowledge that can help understand the properties of black goat meat.

• Food Science of Animal Resources
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• v.39 no.3
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• pp.418-429
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• 2019

This study was conducted to evaluate the antioxidant and antimicrobial activities of lyophilized extracts of scallions (Allium fistulosum L., SLE), garlic (Allium sativum, GLE), and gold kiwi (Actinidia chinensis, GKE) and their effects on the quality of chicken breast meat inoculated with L. monocytogenes during storage for 9 days at $4^{\circ}C$. The lowest minimum inhibitory concentration and minimum bactericidal concentration (25 and 100 mg/mL, respectively) against L. monocytogenes were observed for SLE and GLE, respectively. GKE had the lowest half-maximal inhibitory concentration ($IC_{50}$) for 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging activity (5.06 mg/mL). The pH values of meat inoculated with L. monocytogenes and dipped in 1% SLE (LSLE), 1% GLE (LGLE), or 1% GKE (LGKE) were lower than that of the control on day 3 of storage (p<0.05). The initial population of L. monocytogenes in meat was 4.95-5.01 Log CFU/g. However, the population in the LSLE (5.73 Log CFU/g) was lower than that in the control (6.23 Log CFU/g) on day 5 (p<0.05). The volatile basic nitrogen value of the LSLE (19.90 mg/100 g) was lower than that of the control (24.38 mg/100 g) on day 7 (p<0.05). Moreover, treatment with SLE resulted in the maintenance of meat quality and reduced the population of L. monocytogenes on the meat. Thus, SLE may be used as an alternative natural and environmentally friendly sanitizer for reducing L. monocytogenes contamination in the chicken meat industry.