• Journal of Dairy Science and Biotechnology
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• v.30 no.2
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• pp.111-117
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• 2012

A number of recently developed cheese analogues that are available in dairy food markets are currently being produced for improving health or diet, and they include Mozzarella, Cheddar, American, Muenster, and other custom flavors. Cheese analogues have many benefits such as extended-and-improved shelf life, price stability, and functional qualities that include better texture, higher melting point, and better stretching properties. Various cheese analogues can now be made by using soybeans or soy protein products, gelatin, gum arabic, and other ingredients. Hence, in this study, on the basis of previously published studies, we recommend soy protein for cheese analogues, for improving the texture and flavor of cheese analogues. Moreover, the best conditions for making cheese analogues and the factors that affect the characterization of cheese analogues have been described in this paper.

• Korean Journal of Poultry Science
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• v.43 no.3
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• pp.129-134
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• 2016

This study was conducted to investigate the sensory properties of chicken meat products, such as color, flavor, tenderness, juiciness, taste, and so on, in multi-cultural families. Questionnaires were collected from multi-cultural families, for a total of 80 consumers. H-4, which contained 80.2% chicken meat ham out of the 5 hams was shown to score 7.00 of 10 points on the Likert scale compared to the others products (P<0.05). Loyalty purchasing of chicken ham showed the middle level, 6.50 points (P<0.05). Preferences for color, flavor, tenderness, juiciness and taste of chicken breast ham in South East-Asia showed higher values than those in Korea and Vietnam (P<0.05). The preferences of dakgalbi for sensory properties among multi-cultural families did not show significant differences. The color preferences of chicken mixed press ham showed higher values in South East-Asia than those in Vietnam (P<0.05). The purchase intension of chicken press ham after manufacturing was the highest, 4.12 points, for chicken meat products.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.277-284
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• 2005

Press ham were manufactured to investigate the effects of ginseng powder on quality characteristics of press ham. Each treatments added pork loin basis with ginseng powder(0, 0.5, 1.0, 1.5 and $2.0\%$) were stored until 28 days at $4^{\circ}C$. The changes in physico-chemical properties, texture and chemical composition of each treatments were measured during 1, 7, 14, 21 and 28 days at $4^{\circ}C$. There was a not significantly difference in chemical composition between control and ginseng treatment groups. pH value of ginseng treatment groups were decreased significantly than those of control(p<0.05). pH of control and ginseng treatments were increased significantly as the storage period passed(p<0.05). Meat color(CIE $L^{\ast},\;b^{\ast}$) of ginseng treatment groups were increased significantly than that of control(p<0.05). Meat color(CIE $a^{\ast}$) of ginseng treatment groups were decreased significantly than those of control(p<0.05). It was not clearly changed by the passage of storage time. There was a not significantly difference in texture between control and ginseng treatment groups. It was not clearly changed by the passage of storage time. Summing up the a forementioned result, press ham manufacturing with ginseng powder was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality press ham can be manufactured with saponin accumulation.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.796-802
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• 2012

This study was conducted in order to investigate the effect of different drying methods on free amino acids and dipeptide contents, Warner-Bratzler shear force and sensory property of beef jerky products. The drying methods used for this study were sun-drying, shade-drying and hot air-drying methods. The sun-dried beef jerky had the highest free amino acids (277.45 mg/100 g) followed by shade-dried (206.43 mg/100 g) and hot air-dried (111.88 mg/100 g) ones, whereas the amount of dipeptides were the highest in the shade-dried beef jerky followed by sun-dried and hot air-dried ones. The fatty acid composition of the beef jerky was not shown any difference among the beef jerkies with 3 different drying methods. The color $L^*$-value of the beef jerky was lower in the hot-air dried, while the $a^*$-value was higher in the sun-dried one. The shade-dried jerky showed a lower $b^*$-value. The shear force of beef jerky was lower when it was either sun-dried or shade-dried than when it was hot air-dried. Sensory evaluation revealed that hot air-dried beef jerky scored lower than the sun-dried and shade-dried ones (p<0.05). Therefore, using either the sun drying or shade drying methods is more desirable than using the hot air drying method when manufacturing beef jerky for superior physicochemical qualities.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.16-21
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• 2007

Twenty pork loins were processed for manufacturing raw hams according to a short-ripening procedure including dry-and wet-curing for 1 week each, followed by ripening for 2 weeks. Raw ham cuts were vacuum-packaged and stored in darkness at 10 and $25^{\circ}C$ for 90 days, and their physicochemical and sensory quality characteristics were investigated. The sodium chloride content of raw hams stored at 10 and $25^{\circ}C$ was maintained at approximately 5.1% throughout storage at either temperature. No significant changes in water, crude protein, crude fat and ash contents were observed in all samples regardless of storage temperature and storage length. Thiobarbituric acid and volatile basic nitrogen values increased continuously during the storage period. The changes in physicochemical characteristics including pH, water activity texture lipid oxidation and protein degradation, and sensory attributes appeared to be more pronounced at $25^{\circ}C$ than at $10^{\circ}C$ over the storage period. At prolonged storage periods, a significant quality loss in the aspect of texture changes including hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness was observed (p<0.05). Based on sensory evaluation scores, It appeared that vacuum-packaged raw ham cuts stored at 10 and $25^{\circ}C$ were not acceptable after 75 and 45 days, respectively.

• Journal of the Korean Wood Science and Technology
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• v.28 no.3
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• pp.34-41
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• 2000

Recently many scientists have tried to synthesize biodegradable polymers due to durable and non-biodegradable products of conventional synthetic plastics when these were wasted in nature. So to reuse the wastepapers for biodegradable polymer resources, ONP (old newsprint), OCC (old corrugated containerbpard) were carried out by the pretreatment of chlorinite, hypochlorite and oxygen-alkali treatment conditions. For manufacturing of biodegradable polymer with wastepaper, this study performed to investigate change of chemical components and optimal pretreatment condition. The summarized results in this study were as follows: Lignin content in ONP and OCC was was higher than in MOW and ash content was the highest in MOW. More amount of ash components were reduced by wet defiberation than by dry defiberation. Wet defiberation fiber are better than dry defiberated fiber in chemical pretreatment condition for wastepapers, and the best result was obtained in the condition of sodium chlorite at $70^{\circ}C$, because it has high delignification ratio, ${\alpha}$-cellulose contents and degree of polymerization in this treatment condition. Oxygen-alkali treatment condition is the worst method because of low yield, low degree of polymerization in this pretreatments.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.165-170
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• 2008

In this study, the physicochemical, microbial, and sensory properties of law-fat hamburger patties during storage for 25 days at $7{\pm}1^{\circ}C$ were investigated. The law-fat hamburger patties were manufactured by three different packing methods (control: added with 10% lard regular-fat patty, T1: added with 10% lard and organic vegetable of regular-fat patty, T2: added with 3% olive oil of vegetability low-fat patty, T3: added with 3% lard of low-fat patty). The pH of all treated samples increased as the storage time increased, and then decreased after 15 days of storage. The low-fat hamburger patty added with organic olive oil (T2) showed significantly higher pH (p<0.05) compared with other treatments (T1 and T3). The TBARS values of the all treated samples tended to increase after 5 days of storage, and then significant quality loss was observed after 15 days of storage period for the control (T1). However, the samples of the vegitability low-fat patty added organic olive oil had longer shelf-life than the control. The total bacterial counts were 7 log CFU/g after 15 days and 20 days of storage for the control and treatments, respectively. The results of this study showed that the storage period of the treatments was slightly extended compared with the control. Low-fat hamburger patties showed no differences for overall acceptability between control and other patties.

• The Journal of the Korea Contents Association
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• v.20 no.1
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• pp.304-316
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• 2020

Laos is rich in natural resources but lacks the capital to develop them. Partly alleviating the shortage is FDI from neighboring countries, especially Thailand. Not only does this contribute to directly increasing GDP by increasing effective demand, it also has an additional GDP increase effect by expanding Laos' production capacity. Laos' exports mostly consist of mineral resources and electricity. This, too, contributes to an increase in GDP by increasing the effective demand. Thailand accounts for more than 40 percent of Laos' exports. This paper tries to confirm the economic impact on Laos in Thailand through a econometric analysis of Laos' GDP, Laos' exports to Thailand and Thailand's FDI to Laos. It turns out that economic ties with Thailand, including exports to Thailand and Thailand's FDI, play a very important role in Laos' economic growth. Laos recently recorded relatively robust economic growth, but its driving force is weak. That's because Laos' growth engines are very limited and have no resilience to external shocks. Moreover, economic growth has not been linked to an increase in employment because the economy is not diversified and growth in the hydroelectric power sector does not lead to growth in other sectors. Given this, Laos needs to actively take advantage of its geographical proximity to Thailand. It is necessary to create a more active environment for the inflow of FDI in Thailand, to foster resource-based and labor-based manufacturing to take advantage of the Thai market.

• Journal of the Korean Recycled Construction Resources Institute
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• v.2 no.1
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• pp.120-127
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• 2006

The hammer-milled characteristics of waste wood materials such as lumber, plywood, particleboard(PB), MDF and railroad tic were investigated in this study. The physical and mechanical properties of recycled boards according to types of recycled particle and the mixing ratios were also studied. The hammer-milled, waste wood materials had the dimensional distributions suitable for the core layer panicle. Bending strengths of recycled boards (one layer) were shown in order of plywood, PB(laboratory-fabricated with particles used in the PB factory), lumber, tego film-overlaid plywood, MDF, waste railroad tie, PB(factory-made) and LPL-overlaid PB. Cured resin and creosote containing waste wood contributed to dimensional stability of reconstituted boards. Considering the mixing effects between lumber and plywood with recycled PB particle, lumber particle was contributive to bending strength, MOE and internal bond(IB) strength, whereas plywood particle was contributive to dimensional stability. The bending and IB strength of 3 layer boards composing only recycled waste wood particles in core layer of board were in order of lumber, plywood, PB and MDF. On the other hand, the thickness swelling was in order of PB, lumber, plywood and MDF. Bending strength of the 3 layer boards mixed with recycled PB-particle in the core layer had a decreasing tendency, as the mixing ratios of recycled PB-particles increased. The dimensional stability of 3 layer recycled board was improved as the mixing ratio of recycled PB-particle increased same as in one layer. Formaldehyde emission of boards fabricated with recycled PB-particles in the core layer of the PB was in the range of E2 grade (below 5.0mg/l).

• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.2
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• pp.187-194
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• 2016

In this research, the influence of low-quality aggregate on engineering properties of concrete was experimentally evaluated. From a series of experiment, the results can be summarized as follow: first, the low-quality aggregate in concrete mixture caused up to 83% of decreased slump. For air content, low-quality aggregate increased air content of concrete mixture. Especially, when sea sand was used, because of the narrow gradation with small size, the air content was significantly increased. The compressive strength of concrete mixtures with low-quality aggregates were decreased up to 29% while some cases showed slightly increased compressive strength at early age. Additionally, the concrete mixture mixed with the exploded debris as a coarse aggregate showed approximately 5 to 20% of decreased compressive strength comparing with high-quality of manufacturing rock. In summary, because of the decreased workability of concrete mixture mixed with low-quality aggregates such as exploded debris, clay, and sea sand, it is concerned that worse quality of the ready mixed concrete, produced with the extra water to compensate the decreased workability.