• Asian-Australasian Journal of Animal Sciences
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• v.19 no.7
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• pp.1059-1064
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• 2006

Six muscles were seamed out randomly from Hanwoo carcasses (n = 12) of each quality grade (quality grades 1, 2 and 3). Samples were analysed for their total and soluble collagen contents, IMCT (intramuscular connective tissue) and Warner-Bratzler shear force (WBSF). Simple correlation (n = 21) was determined for WBSF among major muscles. For LT (longissimus thoracis), total collagen content was significantly higher (p<0.05) for quality grade 3 than those for quality grades 1 and 2. For semitendinosus (ST), semimembranosus (SM), psoas major (PM) and serratus ventralis (SV), total collagen content of quality grade 1 was lowest (p<0.05) of all quality grades. IMCT shear force for gluteus medius (GM) decreased (p<0.05) with better quality grade, and those for other muscles, with the exception of GM, were higher (p<0.05) for quality grade 3 than for quality grades 1 and 2. WBSF values showed GM and LT to be decreased (p<0.05) with better quality grade, and PM to be higher (p<0.05) for quality grade 3 than those for quality grades 1 and 2. SM, ST and SV from quality grade 1 had lower (p<0.05) WBSF value than those from quality grades 2 and 3. Total collagen content of ST was highest (p<0.05) of all muscles, whereas that of PM was lowest (p<0.05). Soluble collagen contents of LT and SV from quality grades 1 and 2 were, in general, higher (p<0.05) than other muscles, but that of SM was lowest (p<0.05). ST and SM had higher (p<0.05) WBSF values for three quality grades when compared to other muscles, whereas PM was lowest (p<0.05). LT had the strongest simple correlation with SV (r = 0.78) and GM (r = 0.77), and SM had the strongest correlation with ST (r = 0.73) and LT (r = 0.73). Also, PM had the strongest correlation with SV (r = 0.62).

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.7
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• pp.1049-1054
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• 2003

A group of Hanwoo (Korean cattle) steers (n=14,386) was sampled from a commercial abattoir located in Seoul over one year period (spring, summer, autumn and winter) and their carcass traits were collected. Carcass traits assessed by an official meat grader comprised degree of marbling, meat color, fat color, texture and maturity for quality grade, and back fat thickness, ribeye area and carcass weight for yield grade. A heavier carcass with a higher marbling score, more red meat color and white fat color received better quality grade (p<0.05). Regression analysis showed that the marbling score was the strongest attribute (partial $R^2=0.88$) for quality grade. Lighter carcasses with a thinner back fat and larger ribeye area received higher yield grade score. The back fat thickness was the most negative determinant of yield grade (Partial $R^2=-0.66$). The slaughter season had a little effect on quality and yield grades. As slaughter weight increased, back fat thickness and ribeye area increased linearly, whereas marbling score reached its asymptotic level at approximately 570 kg. As a consequence, quality grade showed a considerable improvement up to 570 kg, but increases in slaughter weight afterward showed a little benefit on quality grade. There was a clear curvilinear relationship between slaughter weight and yield grade in that the yield grade reached its highest point at approximately 490 kg and decreased afterward. These results suggested that 570kg at the age of 24 months might be the economic slaughter weight for quality grade but 490 kg for yield grade.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.449-458
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• 2015

The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were categorized into five groups (quality grade 1++, 1+, 1, 2, and 3) and were vacuum-packaged and stored. The samples were kept for 1, 4, 6, 8, 11, 13, 15, 18, 20, 22 and 25 d for analyses. As the quality grade was increased, moisture, protein and ash contents decreased (p<0.05). Higher quality grade corresponded with higher fat contents. The shear force values decreased with increasing quality grade and showed decreases sharply during the first 4 d (p<0.05). pH, water holding capacity, cooking loss, and volatile basic nitrogen for grade 1++ groups were lower than for grade 3 (p<0.05). CIE L* and b* values increased as increased quality grade (p<0.05). Meat color decreased until 13 d and fluctuated after 15 d of storage (p<0.05). Regarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased storage time for 15 d improved sensory scores attributes. Results indicate that a high quality grade could positively influence physicochemical and sensory properties.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.22 no.1
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• pp.157-171
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• 2009

Objective : The face is very important for human communication. So facial palsy patients experience not only physical disturbances but also serious emotional stress. Therefore the focus of treatment must be to not only aid the recovery of objective symptoms but also the improvement of subjective quality of life. However there has not been enough Oriental Medical study in this field until now. Thus this study was begun to suggest a useful index for the treatment of facial palsy. Methods : Grade of paralysis, sequelas, and quality of life were used for evaluation. To evaluate Grade of paralysis, House-Brackman Grade was used as the Gross scale and Kim's Grade was used as the Regional scale. Sequelas were evaluated by muscle contraction, synkinesis, NA, and grade of philtrum tilt. Quality of life was evaluated by SF-36v2, Facial Disability Index, and Vas. Results & Conclusion : 1. The change of grade of paralysis between the early and the present time reveals remarkable improvement statistically. 2. There was a remarkable improvement in all parts of quality of life except several areas of SF-36(RP, RE, MH, VT) 3. In only PF(Physical Function) of FDI, quality of life increased remarkably according to the improvement of grade of paralysis. 4. There is the positive relationship among Kim's grade, HB grade and Synkinesis 2. 5. Synkinesis among sequelas has the greatest effect on quality of life. And muscle contraction, change of NA, and grade of philtrum tilt also affect quality to some extent. 6. There was no remarkable relationship between the period of illness and change of quality of life. 7. Change of NA is shown after 3 months of illness and synkinesis becomes worse after 6 months of illness.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.283-288
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• 2008

Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades ($1^{++}$, $1^+$, 1) at 13 stores were evaluated the tenderness using Warner-Bratzler shear (WBS). The beef frequency ratio (%) depending on postmortem aging periods were investigated. The 37.5 (quality grade $1^{++}$), 45.8 (quality grade $1^+$), and 36.4% (quality grade $1^{++}$) of branded beef were aged for < 7 d, 26.6 (quality grade $1^{++}$), 47.2 (quality grade $1^+$) and 36.4% (quality grade 1) were aged for $7{\sim}13$ d, and 31.3 (quality grade $1^+$), 4.2 (quality grade $1^+$) and 25.8% (quality grade $1^+$) were aged for 14 to 20 d. The temperature of cold room in stores was ranged average 2.27 to $2.42^{\circ}C$. WBS values for ansimsal (tenderloin), witdngsimsal (ribeye), cheggtsal (shortloin), doganisal (knuckle) and moongchisatae (hind shank) from branded Hanwoo beef of quality grade $1^{++}$ were tender than those from branded Hanwoo beef of quality grade 1 (p<0.05). WBS values for ansimsal (tenderloin) were 2.56 (quality grade $1^{++}$), 2.76 (quality grade $1^+$) and 3.10 kg (quality grade 1), respectively, and those for doganisal (knuckle, quality grade $1^{++}$), hongdukesal (eye of round, quality grade $1^+$) and bosupsal (top sirloin, quality grade 1) were 4.76, 4.96 and 5.66kg, respectively (p<0.05). The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts from branded Hanwoo beef of quality grade $1^{++}$ were 100 [ansimsal (tenderloin) and cheggtsal (shortloin)], 87.5 [witdngsimsal (ribeye)] and 62.5% [bosupsal (top sirloin)], whereas that of WBS > 4.6 kg were 50.0% [hongdukesal (eye of round) and doganisal (knuckle)]. The frequency ratio of WBS < 3.9 kg in the an subprimal cuts of quality grade $1^+$ were 100 [ansimsal (tenderloin) and witdngsimsal (ribeye)] and 44.4% [cheggtsal (shortloin) and gurisal (chuck tender)], whereas that of WBS > 4.6 kg were 66.7 [hongdukesal (eye of round)], 55.6 [doganisal (knuckle)] and 44.4% [bosupsal (top sirloin)]. The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts of quality grade 1 were 88.9 [ansimsal (tenderloin)], 62.5 [cheggtsal (shortloin)] and 44.4% [witdngsimsal (ribeye)], whereas that of WBS > 4.6 kg were 100.0 [doganisal (knuckle)] 62.7 [hongdukesal (eye of round)], 62.5 [gurisal (chuck tender)] and 55.6% [moongchisatae (hind shank)]. From these results, subprimal cuts from branded Hanwoo beef were marketed with short aging periods and high frequency ratio (%) of WBS > 4.6 kg.

• Journal of Korean Society for Quality Management
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• v.46 no.3
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• pp.441-452
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• 2018

Purpose: The purpose of this paper is to study quantitative risk grade assessment for objective government quality assurance activities based on risk management in initial mass production for weapon systems. Methods: The Defense quality management regulations and foreign risk assessment documents are referred to analyze problems performing quality assurance actives. The failure rate data, maintainability and cost of products have been studied to quantify the risk Likelihood and impact. The analyzed data were classified as risk grade assessment through K-means Cluster Analysis method. Results: Results show that a proposed method can objectively evaluate risk grade. The analyzed results are clustered into three levels such as high, middle and low. Two products are allocated high, eleven low and seven middle. Conclusion: In this paper, quantitative risk grade assessment methods were presented by analyzing risk ratings based on objective data. The findings showed that the methods would be effective for initial mass production for weapon systems.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2005.11b
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• pp.186-189
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• 2005

Since human listening is very sensitive to sound, a subjective index of a sound quality is required. Therefore, in the analysis for each situation, the sound evaluation is composed with sound quality factor. Many researchers spends their effort to make a more reliable and more accurate of sound in term of sound quality index for various system noise. In this study a reliable index is constructed and analyzed using correlation analysis, regression analysis and weighting factor for each sound quality factor. We have made the sound quality index that agrees with more than human subjective sensitivity which apply to various sound quality metrics. Also we applied a 'grade' metric to jury for sound evaluation, analyzed relation between sound duality index and sound quality grade. Then we will judge the sound quality level according to the sound quality grade scheme.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.779-787
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• 2021

This study compared the meat quality characteristics, palatability, and histochemical characteristics of low-marbled Hanwoo and Holstein steers of different beef quality grades (1, 2, and 3). No differences were observed in muscle pH_{24 h} and cooking loss between the groups (p>0.05); however, quality grade 1 of Hanwoo steers (HA1) showed a darker muscle surface compared to grade 1 of Holstein steers (HO1) (30.9 vs. 33.9, p<0.05). The HA2 group exhibited a lower value of Warner-Bratzler shear force compared to the HO1 and HO3 groups (60.8 vs. 69.2 and 87.8 N, p<0.001). For sensory quality attributes, steaks from the HA1 group showed higher scores of softness, initial tenderness, and amount of perceptible residue than steaks from the HO1 group (p<0.001). Within the quality grade 2, Hanwoo steers had a higher score of softness compared to Holstein steers (p<0.001). There were no differences in juiciness and flavor intensity between Hanwoo and Holstein steers at the same quality grade (p>0.05). This difference in tenderness attributes between the breeds within the quality grade was associated with morphological traits of muscle bundle, and Hanwoo steers had smaller bundle area (0.37 vs. 0.50 mm², p<0.05) and higher fiber number per bundle (88.2 vs. 121, p<0.05) compared to Holstein steers. Therefore, bundle characteristics of longissimus thoracis muscle can be crucial for explaining factor for the explanation of tenderness variations between different breeds at the same beef quality grade or marbling.

• Journal of Environmental Health Sciences
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• v.24 no.1
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• pp.80-86
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• 1998

Seom River was major branch of Namhan river, consist of primary basin that Wonjoo-city, Hoingsung-gun and primary contamination source was sewage from human lives. This study was evaluated production contamination loading of each branch basin and water quality grade and water quality simulation by QUAL2E to provide efficient contaminations source control. Rusult of survey, production loading of BOD, T-N, T-P were 26,591 kg/day, 4,560 kg/day, 731 kg/day resectively. Water quality analysis in 17 points of main stream were appeared that 1st grade(BOD 1 mg/l under) was 6 point, 2nd grade was 9 point and 3rd grade was 2 point. And result of water quality analysis for branch steram, first grade was evaluated 68.7%. Based of field data, calibration and verification result were in good agreement with mesured value within coefficient of variance were from 2.59% to 18.73%, from 6.39%, to 28.46%, respectively.

• Journal of The Korean Society of Agricultural Engineers
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• v.59 no.3
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• pp.51-62
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• 2017

Since living environment has improved, waterfront space using and clear water demand have increased. Ministry of Environment (ME) designated polluted reservoir (worse than 4th grade) as a priority management reservoir to improve water quality (better than 3rd grade) accordingly. Minstry of Agriculture, Food and Rural Affairs (MAFRA) aims reservoir water quality 4th not 3rd grade. And water quality of agricultural reservoirs was not a great interest. For this reason, there are very few water quality monitoring data. However after designating as a priority management reservoir, reservoir manager should start water quality and flow monitoring of reservoirs and inflow streams. This process makes it possible setting complex model to accurate prediction of reservoir water quality and volume. Mulwang reservoir designated as a priority management reservoir in September 2014. In this study, BASINS/WinHSPF and EFDC-WASP were used to predict effect of water quality improvement countermeasures in Mulwang reservoir. To improve water quality of Mulwang reservoir, Siheung-si and Korea Rural Community Corporation (KRCC) established water quality improvement countermeasures. However result of simulation adapting these countermeasures cannot achieve 3rd grade. So 4 additional scenarios were adapted and the result satisfied 3rd grade. This study could help to establish water quality improvement countermeasure by using complex modeling.