• Asian-Australasian Journal of Animal Sciences
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• v.30 no.4
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• pp.569-575
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• 2017

Objective: The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods: Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at $-18^{\circ}C$ for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results: The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion: Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.5
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• pp.812-824
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• 2020

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

• Communications for Statistical Applications and Methods
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• v.14 no.3
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• pp.649-665
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• 2007

The improvement of quality is a continuous process and one of the main objectives of the Statistical Strategy launched by the Korea National Statistical Office (KNSO) is the enhancement of the quality of Korea national statistics. In this paper, we define the processing statistic, classify the Korea national processing statistics, and develop the quality indicators and check list for assessing the national processing statistics of Korea. During its development, the indicators has been discussed with the processing statistic managers of the KNSO and the checklist tested in a pilot study covering a variety of processing statistic areas.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.12
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• pp.1799-1808
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• 2006

This study was designed to explore the effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at d 4 postmortem. The results showed that crude fat, collagen, fiber diameter and maximum transition temperature of intramuscular connective tissue increased (p<0.05) with the increase of marbling score. The cooking losses, collagen solubility, WBSF and perimysial thickness decreased (p<0.05) with the increasing marbling. WBSF correlated (p<0.05) with moisture, crude fat, collagen, cooking losses, sarcomere length and perimysial thickness. The development of marbling results in the decline in cooking losses, the avoidance of sarcomere shortening, and the disorganization of the perimysia, which accounts for the improvement of beef tenderness.

• Journal of Korean Society for Quality Management
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• v.39 no.3
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• pp.412-421
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• 2011

In this paper, we introduce Quality of Service(QoS) analytic model of a distributed system that decentralizes the process nodes performing each task and communicates through a network for cooperation. The model advances a service reliability model of Dai et a1.(2003) by means of considering the processing time. The service is assumed to be provided by a centralized heterogeneous distributed system which is composed of some subsystems managed by a control center. The QoS is defined as the probability that a service is provided successfully in an allowed time, we consider the hardware/software reliability and the processing time which include program execution time, data transfer time. We derive the processing time distribution for a required service through convolution of corresponding probability density function. An application example is used to explain the procedure of computing quality of service.

• Korean Journal of Medicinal Crop Science
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• v.18 no.2
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• pp.98-104
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• 2010

Eleuthero(Eleutherococcus senticosus Maxim.) cortex is well known as a herb medicine for tonic. This study was performed to improve the quality of dried E. senticosus cortex. Investigation of quality factor and contents of efficient compounds under different steaming times and drying methods were performed to determine the proper processing and drying conditions of Eleuthero cortex harvested on March in annual stems. The proper steaming time for peeling bark to make high quality Eleuthero cortex took less than 20 mins. Eleutheroside B and E contents among drying methods were significantly different at 5% level DMRT. The $50^{\circ}C$ heat drying was the most advisable condition for drying, when drying and keeping contents of effective compounds.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.5
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• pp.701-710
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• 2019

Objective: This study investigated the effect of different acute heat stress (HS) levels on chicken meat quality and ultra-structure. Methods: Chickens were randomly divided into 7 groups to receive different HS treatments: i) $36^{\circ}C$ for 1 h, ii) $36^{\circ}C$ for 2 h, iii) $38^{\circ}C$ for 1 h, iv) $38^{\circ}C$ for 2 h, v) $40^{\circ}C$ for 1 h, vi) $40^{\circ}C$ for 2 h, and vii) un-stressed control group ($25^{\circ}C$). Blood cortisol level, breasts initial temperature, color, pH, water holding capacity (WHC), protein solubility and ultra-structure were analyzed. Results: HS temperatures had significant effects on breast meat temperature, lightness ($L^*$), redness ($a^*$), cooking loss and protein solubility (p<0.05). The HS at $36^{\circ}C$ increased $L^*{_{24h}}$ value (p<0.01) and increased the cooking loss (p<0.05), but decreased $a^*{_{24h}}$ value (p<0.05). However, as the temperature increased to $38^{\circ}C$ and $40^{\circ}C$, all the values of $L^*{_{24h}}$, cooking loss and protein denaturation level decreased, and the differences disappeared compared to control group (p>0.05). Only the ultimate $pH_{24h}$ at $40^{\circ}C$ decreased compared to the control group (p<0.01). The pH in $36^{\circ}C$ group declined greater than other heat-stressed group in the first hour postmortem, which contributed breast muscle protein degeneration combining with high body temperature, and these variations reflected on poor meat quality parameters. The muscle fiber integrity level in group $40^{\circ}C$ was much better than those in $36^{\circ}C$ with the denatured position mainly focused on the interval of muscle fibers which probably contributes WHC and light reflection. Conclusion: HS at higher temperature (above $38^{\circ}C$) before slaughter did not always lead to more pale and lower WHC breast meat. Breast meat quality parameters had a regression trend as HS temperature raised from $36^{\circ}C$. The interval of muscle fibers at 24 h postmortem and greater pH decline rate with high body temperature in early postmortem period could be a reasonable explanation for the variation of meat quality parameters.

• The Korean Journal of Nuclear Medicine Technology
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• v.12 no.1
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• pp.13-18
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• 2008

Purpose: The image processing method due to the algorism which is various portion nuclear medical image decision is important it makes holds. The purpose of this study is it applies hereupon new image processing method SIEMENS (made by Pixon co.) Onco. flash processing reconstruction and the comparison which use the image control technique of existing the clinical usefulness it analyzes with it evaluates. Materials & Methods: 1. Whole body bone scan-scan speed 20 cm/min, 30 cm/min & 40 cm/min blinding test 2. Bone static spot scan-regional view 200 kcts, 400 kcts for chest, pelvis, foot blinding test 3. 4 quadrant-bar phantom-20000 kcts visual evaluation 4. LSF-FWHM resolution comparison ananysis. Results: 1. Raw data (20 cm/min) & processing data (30 cm/min)-similar level image quality 2. Low count static image-image quality clearly improved at visual evaluation result. 3. Visual evaluation by quadrant bar phantom-rising image quality level 4. Resolution comparison evaluation (FWHM)-same difference from resolution comparison evaluation Conclusion: The study which applies a new method Onco. flash processing reconstruction, it will be able to confirm the image quality improvement which until high level is clearer the case which applies the method of existing better than. The new reconstruction improves the resolution & reduces the noise. This enhances the diagnostic capabilities of such imagery for radiologists and physicians and allows a reduction in radiation dosage for the same image quality. Like this fact, rising of equipment availability & shortening the patient waiting move & from viewpoint of the active defense against radiation currently becomes feed with the fact that it will be the useful result propriety which is sufficient in clinical NM.

• IE interfaces
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• v.9 no.1
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• pp.13-24
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• 1996

Quality of injection molded parts is dependent on both mold design and processing conditions. From the mold design point of view, an optimal shrinkage should be used to compensate the shrinkage of molded parts. From the processing point of view, it is important to analyze the priority of processing conditions because a number processing conditions affect the quality of molded parts. Processing analysis employing the design of experiment was performed, and the shrinkage of molded part was considered as a characteristic parameter to improve the quality. As the result of the analysis of variance on SN ratio of a characteristic value, injection speed and bolding pressure were selected as two effective process parameters. Regression analysis on shrinkage and processing conditions was carried out, and an optimal processing condition was obtained by the response surface analysis. Shrinkage at the optimal condition could be used to reduce the number of try-cut at the step of mold making. The ranges of indirect control parameter, such as maximum cavity pressure or weight, measured at the optimal processing condition were used for monitoring the quality of molded parts in process.

• 한국정보디스플레이학회:학술대회논문집
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• 2009.10a
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• pp.1228-1231
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• 2009

This paper presented an automatic system for display quality measurement by image processing. The goal is to replace human eyes for display quality evaluation by computer vision and get the objective quality review for consumer to make purchase of monitor or TV. Color, contrast, brightness, sharpness and motion blur are the main five factors to affect display quality that could be measured by supplying patterns and analyzing the corresponding images captured from webcam. The scores are calculated by image processing techniques. Linear regression model is then adopted to find the relation between human score and the measured display performance.