• Food Science of Animal Resources
• /
• v.30 no.2
• /
• pp.171-178
• /
• 2010

The objective of this study was to compare the quality characteristics of chicken breast and thigh meat from North Korean native chickens (NKNC), South Korean native chickens (SKNC, woorimotdak), and commercial broilers (CB). NKNC thigh meat had a higher crude protein content than CB. In addition, the breasts of NKNC and CB had higher pH values than that of SKNC, but the cooking loss was higher in NKNC. The surface color of the breast and thigh meat of NKNC was darker and redder than that of SKNC and CB. The total collagen content of the breast and thigh muscles was the highest in NKNC, followed by SKNC and CB. A similar trend occurred with breast meat hardness. The content of arachidonic and docosahexaenoic acids was higher in both the breast and thigh muscles of NKNC than in those of the other groups, while the concentrations of linoleic and linolenic acids were higher only in thigh meat. Sensory evaluation did not show any differences among the three different strains of chicken except for the meat color. Sensory panelists preferred thigh meat from SKNC and CB to that of NKNC due to the strong dark color of the NKNC. Based on these results, NKNC had harder breasts based on texture, as well as a darker surface color and higher composition of long chain polyunsaturated fatty acids than CB. The quality characteristics of SKNC tested in this study were intermediate between NKNC and CB; however, SKNC may have a better chance of acceptance by Korean consumers due to the undesirable color of NKNC.

• Proceedings of the Korea Water Resources Association Conference
• /
• 2011.05a
• /
• pp.16-16
• /
• 2011

Statistics of extreme rainfall play a vital role in engineering practice from the perspective of mitigation and protection of infrastructure and human life from flooding. While flood frequency assessments, based on river flood flow data are preferred, the analysis of rainfall data is often more convenient due to the finer spatial nature of rainfall recording networks, often with longer records, and potentially more easily transferable from site to site. The rainfall frequency analysis as a design tool has developed over the years in New Zealand from Seelye's daily rainfall frequency maps in 1947 to Thompson's web based tool in 2010. This paper will present a history of the development of New Zealand rainfall frequency analysis methods, and the details of the latest method, so that comparisons may in future be made with the development of Korean methods. One of the main findings in the development of methods was new knowledge on the distribution of New Zealand rainfall extremes. The High Intensity Rainfall Design System (HIRDS.V3) method (Thompson, 2011) is based upon a regional rainfall frequency analysis with the following assumptions: $\bullet$ An "index flood" rainfall regional frequency method, using the median annual maximum rainfall as the indexing variable. $\bullet$ A regional dimensionless growth curve based on the Generalised Extreme Value (GEV), and using goodness of fit test for the GEV, Gumbel (EV1), and Generalised Logistic (GLO) distributions. $\bullet$ Mapping of median annual maximum rainfall and parameters of the regional growth curves, using thin-plate smoothing splines, a $2km\times2km$ grid, L moments statistics, 10 durations from 10 minutes to 72 hours, and a maximum Average Recurrence Interval of 100 years.

• The Journal of the Petrological Society of Korea
• /
• v.25 no.3
• /
• pp.283-298
• /
• 2016

Sangumburi crater, designated as Natural Monument No. 63, recognized as a maar, but precise geological mapping and geological characteristics in the field indicate that Sangumburi crater is a pit crater. Two stages of volcanic activities created Sangumburi pit crater. Lava flow (aphanitic pyroxene basalt I) and associated pyroclastic deposit (pyroclast I), composed of ash and lapilli, were formed at the stage 1. In the stage 2, lava flow (feldspar olivine basalt) was overlain by lava flow (aphanitic pyroxene basalt II) and associated pyroclastic deposit (pyroclast II), composed of agglomerate. Sangumburi pit crater formed at $0.073{\pm}0.036Ma$, determined by Ar-Ar age dating for the feldspar olivine basalt at the stage 2. It is not clear the preferred migration direction of subsurface magma after Sangumburi pit crater formed.

• Food Science of Animal Resources
• /
• v.41 no.6
• /
• pp.1060-1077
• /
• 2021

Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxidant effects may be used as replacements for common chemical additives. Accordingly, in this study, we compared the antimicrobial and antioxidant activities of natural compounds extracted with ethanol and hot water, and emulsion sausage prepared with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid reactive substances (TBARS), and Clostridium perfringens growth during storage. The antimicrobial activities of 49 natural extract candidates against Listeria monocytogenes, C. perfringens, Salmonella spp., and Escherichia coli were analyzed, and six natural materials with excellent antibacterial activities, i.e., Elaeagnus umbellata Thunb. f. nakaiana (Araki) H. Ohba, Punica granatum L., Ecklonia cava, Nelumbo nucifera Gaertner, and Schisandra chinensis (Turcz.) Baill., and Rubus coreanus Miq. were evaluated to determine their total polyphenol contents and DPPH radical scavenging activities. The total polyphenol contents of ethanol extracts were higher than those of hot water extracts, whereas DPPH radical scavenging activity was found to be higher in hot water extracts. The TBARS values of emulsion sausages were significantly increased as storage time increased, and the TBARS values of emulsion sausages prepared with natural extracts were lower than those of control sausages. Natural extract-treated emulsion sausages showed a 99% reduction in bacterial contents compared with untreated sausages on day 2, with greater than 99.9% reduction after day 3. Thus, these results demonstrated that natural extracts could have applications as natural preservatives in meat products.

• Food Science of Animal Resources
• /
• v.39 no.1
• /
• pp.54-64
• /
• 2019

Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.

• Food Science of Animal Resources
• /
• v.41 no.4
• /
• pp.664-673
• /
• 2021

This study aimed to investigate the influence of Astragalus membranaceus (AM), Adenophora triphylla (AT), and Ulmus pumila (UP) extracts on the quality traits, palatability, and storage stability of sous-vide (SV) cooked chicken breasts. Chicken breasts were marinated in AM, AT, or UP extracts for 1 h, and then consistently cooked at a constant temperature of 60℃ for 2 h. SV cooked chicken breasts with the UP extract exhibited lower lightness and higher yellowness values on the surface region compared to those with the AM and AT extracts (p<0.05). The control and UP groups displayed a similar overall visual acceptability (p>0.05), although the UP group had lower color acceptability (p<0.01). The UP group also had higher flavor and lower off-flavor intensities compared to the control group (p<0.05), although similar scores were observed in tenderness attributes and juiciness among the groups (p>0.05). Owing to these results regarding overall sensory acceptability, samples from the UP group were more preferred by the trained panelists compared to samples from the control group (p<0.001). On 14 d of cold storage, all the groups with herbal medicinal extracts exhibited a lower concentration of thiobarbituric acid-reactive substances than the control group (p<0.05), and the AT and UP groups showed lower values compared to the AM group due to their higher flavonoid contents (p<0.001). Therefore, meat marination with herbal plant extracts before SV cooking can be effective for enhancing the overall quality of SV cooked chicken breast.

• Food Science of Animal Resources
• /
• v.43 no.5
• /
• pp.826-839
• /
• 2023

This study investigated the effects of different charcoals on the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks and beef patties. Seven different charcoals were used as follows: from oak wood (C1), from orange wood (C2), from Valonia oak wood (C3), from Marabu wood (C4), extruded charcoal from beech wood (C5), from coconut shells (C6), and from hazelnut shells (C7). The grilling times for each charcoal type were 6 min for the beef patties and 7 min for the beef steaks, until the internal temperature reached at least 74℃. The total concentration of 16 PAHs (PAH16) in beef steaks grilled with C1 (35.75 ㎍/kg) and C7 (36.39 ㎍/kg) was higher than that of C3 (23.80 ㎍/kg) and C6 (24.48 ㎍/kg; p<0.05). The highest amounts of PAH16 (216.40 ㎍/kg) were determined in the beef patty samples grilled using C5 (p<0.05). The summation of benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene, referred to as PAH4, was not detected in any of the beef steaks, whereas it was determined in the beef patties grilled with C2 (7.72 ㎍/kg) and C5 (22.95 ㎍/kg; p<0.05). The PAH16 concentrations of the beef patty samples in each charcoal group were significantly higher compared to the beef steaks (p<0.05). To avoid the formation of high PAH levels, the use of extruded charcoal and hazelnut shell charcoal should therefore be avoided when charcoal grilling beef steaks and beef patties, and low-fat meat products should be preferred.

• Proceedings of the Plant Resources Society of Korea Conference
• /
• 2020.12a
• /
• pp.64-64
• /
• 2020

Bakanae disease, caused by several Fusarium species, imposes serious limitations to the productivity of rice across the globe. The incidence of this disease has been shown to increase, particularly in major rice-growing countries. Thus, the use of high resistant rice cultivars offers a comparative advantage, such as being cost effective, and could be preferred to the use of fungicides. In this research, we used a tropical japonica rice variety, Zenith, a bakanae disease resistant line selected as donor parent. A RIL population (F_8:9) composed of 180 lines generated from a cross between Ilpum and Zenith was used. In primary mapping, a QTL was detected on the short arm of chromosome 1, covering about 3.5 Mb region flanked by RM1331 and RM3530 markers. The resistance QTL, qBK1^Z, explained about 30.93% of the total phenotype variation (PVE, logarith of the odds (LOD) of 13.43). Location of qBK1^Z was further narrowed down to 730 kb through fine mapping using additional RM markers, including those previously reported and developed by Sid markers. Furthermore, there is a growing need to improving resistance to bakanae disease and promoting breeding efficiency using MAS from qBK1^Z region. The new QTL, qBK1^Z, developed by the current study is expected to be used as foundation to promoting breeding efficiency with an enhanced resistance against bakanae disease. Moreover, this study provides useful information for developing resistant rice lines carrying single or multiple major QTLs using gene pyramiding approach and marker-assisted breeding.

• KSII Transactions on Internet and Information Systems (TIIS)
• /
• v.3 no.6
• /
• pp.628-646
• /
• 2009

Users want to browse and search various web contents with mobile devices which can be used anywhere and anytime without limitations, in the same manner as desktop. But mobile devices have limited resources compared to desktop in terms of computing performance, network bandwidth, screen size for full browsing, and etc, so there are many difficulties in providing support for mobile devices to fully use desktop-based web contents. Recently, mobile network bandwidth has been greatly improved, however, since mobile devices cannot provide the same environment as desktop, users still feel inconvenienced. To provide web contents optimized for each user device, there have been studies about analyzing code to extract blocks for adaptation to a mobile environment. But since web contents are divided into several items such as menu, login, news, shopping, etc, if the block dividing basis is limited only to code or segment size, it will be difficult for users to recognize and find the items they need. Also it is necessary to resolve interface issues, which are the biggest inconvenience for users browsing in a mobile environment. In this paper, we suggest a personalized adaptation system that extracts item blocks from desktop-based web contents based on user interests, layers them, and adapts them for users so they can see preferred contents first.

• Journal of Ocean Engineering and Technology
• /
• v.27 no.3
• /
• pp.29-35
• /
• 2013

The exploration areas for maritime resources such as oil and natural gas have gradually moved to deep sea areas. It has become difficult to use existing fixed marine structures, which are very costly to build, because that have reached the uppermost economic limit. Therefore, floating marine structures and flexible marine structures are preferred. In particular, slender bodies such as risers and pipes are important parts of ocean depth marine structures. These slender bodies have more flexible structural characteristics in deep water areas because their overall length becomes longer and thediameter/length slenderness ratio gets smaller. In addition, the dynamic behavior of slender bodies becomes complicated as external forces such as tides and waves act on it directly. In this study, in order to solve these problems, we performed model tests in a 2-D wave basin using flexible slender bodies with different modulus of elasticity values. As a result, we compiled statistics and compared the behaviors of flexible slender bodies with respect to the effect of the modulus of elasticity. We expect that the results could be used as reference data for the design of structures with flexible elements.