• 한국축산식품학회지
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• 제38권5호
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• pp.950-958
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• 2018

The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and belly-dry aging (BD). SD showed significantly higher pH at 21 d of aging than the other samples. Wet-aged cuts had significantly higher released water (RW) %, lightness ($L^*$) and shear force compared to the dry-aged meats. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed greater degradation of proteins for dry-aged cuts than the wet-aged cuts. At the end of aging, wet-aged cuts showed significantly lower thiobarbituric acid-reactive substances (TBARS) value than the dry-aged samples, indicating higher oxidative stability for wet-aged pork cuts. However, dry-aging led to higher degradation of proteins resulting in increased water-holding capacity (WHC) and decreased shear force value.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2005년도 춘계학술대회 논문집
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• pp.1240-1243
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• 2005

The wrinkling in the flange and wall of a part is a predominant failure mode in stamping of sheet metal parts. In many cases this wrinkling may be eliminated by appropriate control of the blank holding force(BHF), but BHF affects the draw depth. Gotoh had studied the wrinkles under $20{\mu}$ in height. In general, the height of wrinkles could be limited under $200{\mu}$ practically. Therefore small BHF can be allowed so that the depth of drawing could be increased. This paper represents the variation of the wrinkles of flange in the part of cup drawing by using aluminium alloy A1050 and A5052. This simulation is used by the explicit finite elements code $PAM-STAMP^{TM}$. The computed results are compared with the experimental results to show the validity of the analysis.

• Asian-Australasian Journal of Animal Sciences
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• 제20권4호
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• pp.582-587
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• 2007

The pale, soft, exudative (PSE) syndrome lowers storage quality and consumers acceptability in the particular meat. With the increase in the consumption of parted chickens in Korean meat consumption trade, a parallel increase in the concern over the PSE status of chickens have been noticed. The present study focused on the PSE status of broiler's breast to investigate the effects of different degrees of PSE on its quality and storage characteristics. A total of 46 broiler chickens of 35 days old averaging 1,251-1,350 g were selected for the study. Breast separated and skin was removed. The breast meat was stored at $4^{\circ}C$ for 3 days and were analysed for pH, lightness, yellowness, redness, shear force, water-holding capacity (WHC), cooking loss, Thiobarbituric acid reactive substances (TBARS) and Volatile basic nitrogen (VBN) on day 1 and 3 during the storage. Increase in the degree of broilers breast PSE during storage caused fall in pH and shear force and increase in lightness, cooking loss, TBARS, VBN. Broilers breast PSE status confirms the actual pale soft and exudative nature of meat.

• Food Science and Biotechnology
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• 제14권6호
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• pp.808-812
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• 2005

The effects of high pressure processing, pressure level (50, 100, 150, and 200 MPa) and pressurized time (0, 5, 10, 15, 30, 45, and 60 min) on the physico-chemical properties of pork M. longissimus dorsi were evaluated. The pH value was affected by both pressure level and pressurized time, especially at 200 MPa (P<0.05). In color measurement, $L^*$ and $a^*$-values were increased by both pressure level and pressurized time, but $b^*$-value did not differ significantly (P>0.05). Water holding capacity (WHC) was significantly decreased (P<0.05) depending on pressure level and pressurized time, while cooking loss was gradually increased. Warner-Bratzler shear force did not differ significantly (P>0.05) among the treatments. These results indicate that high pressure processing below 200 MPa for 1 hr had no effect on the quality of cooked meat, although some alterations were observed before cooking.

• 대한전기학회논문지:시스템및제어부문D
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• 제52권1호
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• pp.38-44
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• 2003

In this study, the balance beam control subsystem, new type of construction machinery using the mechanism of CMG (control moment gyro), for the attitude control of an unstructured object such as a beam carried by a tower crane, is designed and implemented. The balance beam controller consists of a wheel spinning at high speed and an outer gimbal for controlling the attitude of the wheel. Two motors, one for the wheel and the other for the gimbal, are used. Applying force to the spin axis of the wheel, as an input of the system, leads the torque about the axis because of the gyro effects. This torque is used to control the attitude of the unstructured object in this study. For the stabilizer function, in addition, holding the load at the current position, the attitude of the wheel is freed by cutting the power applied to the gimbal motor of the balance beam controller, which result in the braking force to stop the load by gyro effect. The works presented here include the mechanical system of the balance beam controller, the remote controller, the servo controller and the control software for the system. We also present experimental results to show that the system we proposed is useful as a new construction machinery which can control the attitude of the beam hanging from a tower crane.

• Advances in Computational Design
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• 제6권1호
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• pp.1-13
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• 2021

Failure of a Multi-storeyed reinforced concrete framed structure occurs when a primary vertical structural component is isolated or made fragile, due to artificial or natural hazards. Load carried by vertical component (column) is transferred to neighbouring columns in the structure, if the neighbouring column is incompetent of holding the extra load, this leads to the progressive failure of neighbouring members and finally to the failure of partial or whole structure. The collapsing system frequently seeks alternative load path in order to stay alive. One of the imperative features of collapse is that the final damage is not relative to the initial damage. In this paper, the effect on the column and beam adjacent to statically removed vertical element in terms of axial force, shear force and bending moment is investigated. Using Alternate load path method, numerical modelling of two dimensional one bay, two bay with variation in storey heights are analysed with FE model in order to obtain better understanding of failure mechanism of multi-storeyed reinforced concrete framed structure. The results indicate that the corner column is more susceptible to progressive collapse when compared to middle column, using this simplified methodology one can easily predict how the structure can be made to stay alive in case of sudden failure of any horizontal or vertical structural element before designing.

• Animal Bioscience
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• 제35권2호
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• pp.272-280
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• 2022

Objective: The aim of this study was to evaluate the effect of ageing and feeding strategies on the calpain protease system and meat quality traits in Braford steers. Methods: Thirty Braford steers were employed; 15 animals were supplemented with corn silage during finishing and 15 were kept only on pasture. Meat quality traits and calpain system protein activity were evaluated in longissimus thoracis et lumborum (LTL) steaks aged for 2, 7, 14, and 21 days. Results: Aged meat showed higher pH and calcium content, while Warner Bratzler shear force (WBSF) decreased to day 21. No interaction between ageing and diet was seen for quality traits. Steers finished with corn silage showed higher values of water holding capacity, WBSF and free calcium, and lower values of pH and cooking loss. Calpain and calpastatin activities decreased with ageing. Finishing steers on pasture produced higher values of calpains and lower values of calpastatin activities. The higher values of calpain 1 activity were observed in muscles aged 2 days from pasture finished animals, and the lower activity of the inhibitor in the 21 days aged samples of the same group. Conclusion: These results suggest a diet by ageing interaction in calpains and calpastatin and this interaction impact in Warner Bratzler Shear Force in Braford LTL muscle.

• 한국축산식품학회지
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• 제28권3호
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• pp.344-348
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• 2008

본 연구에서는 전단력과 도체등급 판정항목간 상관관계 분석을 통한 육질평가의 자료로 사용하기 위해 한우암소 200두를 대상으로 하였고, 세부적으로 성숙도와 전단력과의 상관관계를 조사하여 기계적인 연도 측정상에서의 성숙도와 연도간의 상관관계를 분석하고자 실시하였다. 본 연구결과, 육량등급이 낮아질수록 전단력이 낮아져 매우 높은 부(-)의 상관관계가 있는 것으로 나타났으며, 육질등급 항목 중 육질 1차등급과 최종등급은 전단력과 높은 상관관계가 있었으며, 그 중에서도 근내지방도는 매우 높은 상관관계가 있는 것으로 나타났다. 그러나 육색, 지방색, 조직감은 전단력과 직접적인 상관관계가 없는 것으로 나타났다. 한우 암소 성숙도는 육질등급판정에서 하향조정항목으로 설정되어 있으나 도체 성숙도에 따른 전단력의 차이에서는 성숙도 4가 $452.04\;kg/cm^2$로 가장 높은 전단력을 나타낸 반면, 성숙도 5가 $413.11\;kg/cm^2$로 가장 낮은 수치를 나타내었으며, 성숙도 2가 $417.98\;kg/cm^2$이었던데 반하여 성숙도 9는 $428.80\;kg/cm^2$을 나타내어 성숙도와 전단력(기계적 연도측정치)과는 상관관계가 없는 것으로 나타났다. 추가적으로 성숙도와 관련하여 전단력 뿐만 아니라 보수력 및 관능 특성인 다즙성, 향미 등의 종합적인 분석이 가능한 연구조사가 수반된다면 보다 객관적이고 과학적인 육질등급 판정을 위한 자료 확보가 가능할 것이다.

• 대한치과보철학회지
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• 제43권1호
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• pp.15-29
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• 2005

Statement of problem. The adjustable dental impression trays were made for being adjusted their width automatically along the width of dental arch. Purpose. The purpose of this study was to investigate the best retentive form of adjustable dental impression tray, and so to make it a more satisfactory product. Material and methods. The eight pairs of adjustable trays were made of ABS(acrylonitrile butadiene styrene) with different distribution of holes and with or without the rim on the border area of them. The experiment was done with the horse-shoe shaped metal plate to pull out the set impression body from the tray, and the tray jig which was made for holding the tray on a lower part of Universal Testing Machine(UTM, Zwick Z020, Zwick Co., Germany). After the impression in the tray was allowed to set four minutes, a tensile force was applied at right angles to the tray which had been previously seated on the jig. The force was applied to measure a maximum retentive force by use of a UTM at a constant strain rate of 100mm per minute. A 2-factor analysis of variance (p<.05) was used to determine whether differences existed among distribution of retentive holes and between rim existing and not. Results. 1 The retentive force of the upper and lower resin tray with 2mm holes on the tray border was highest(25.83/24.98kg). (p<.05) 2. As the tray had more retentive holes, it was less retentive. 3. There was no significant difference in the retentive force of the varied hole intervals in the case of distributing all the area. (p>.05) 4. The rimless trays were more retentive generally, than the rimmed trays except 2 case: upper tray group-all area / 2 mm, intervals and lower tray group-margin only / 2 mm, intervals.(p<.05) 5. Most of the adjustable trays were showed higher retentive force than perforated metal tray except the lower group that perforated on the all area at intervals of 2 mm.

• 제어로봇시스템학회논문지
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• 제12권4호
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• pp.380-388
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• 2006

A noisy behavior of the time domain passivity controller during the period of low velocity is analyzed. Main reasons of the noisy behavior are investigated through a simulation with a one-DOF (Degree of Freedom) haptic interface model. It is shown that the PO/PC is ineffective in dissipating the produced energy when the sign of the velocity, which is numerically calculated from the measured position, is suddenly changed, and when this velocity is zero. These cases happen during the period of low velocity due to the limited resolution of the position sensor. New methods, ignoring the produced energy from the velocity sign change, and holding the control force while the velocity is zero, are proposed for removing the noisy behavior. The feasibility of the developed methods is proved with both a simulation and a real experiment.