• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.3
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• pp.172-181
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• 2020

Koshihikari has been one of the most popular rice cultivars with good eating quality since the 1960s despite its susceptibility to blast disease and lodging. To map the genes controlling blast resistance and to develop promising blast-resistant breeding lines inheriting Koshihikari's high eating quality, a recombinant inbred line (RIL) population was developed from a cross between Koshihikari and a blast resistance donor with early maturity, Baegilmi. A total of 394 Koshihikari × Baegilmi RILs (KBRIL), and the two parents, were evaluated for blast resistance and major agronomic traits including heading date, culm length, panicle length, and tiller number. A linkage map encompassing 1,272.7 cM was constructed from a subset of the KBRIL (n = 142) using 130 single nucleotide polymorphisms. Two quantitative trait loci (QTL) for blast resistance, qBL1.1 harboring Pish/Pi35 and qBL2.1 harboring Pib, were mapped onto chromosomes 1 and 2, respectively. qBL1.1 was detected in both of the experimental sites, Namwon and Jeonju, while qBL2.1 was only detected in Namwon. qBL1.1 and qBL2.1 did not affect agronomic traits, including heading date, culm length, panicle length, and tiller number. From the 394 KBRILs, lines that were phenotypically similar to Koshihikari were selected according to heading date and culm length and were further divided into the following two groups based on blast resistance: Koshishikari-type blast resistant lines (KR, n = 15) and Koshishikari-type blast susceptible lines (KS, n = 15). Although no significant differences were observed in the major agronomic traits between the two groups, the KR group produced a greater mean head rice ratio than the KS group. The present study provides useful materials for developing blast-resistant cultivars that inherit both Koshihikari's high eating quality and Baegilmi's blast resistance.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.91-98
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• 2009

The objective of this research was to evaluate the chemico-physical and sensory traits of Hanwoo beef quality grade $1^{++}$ ($HW1^{++}$), grade $1^+$ ($HW1^+$), grade 1 (HW1), and Australian Wagyu (AUW) beef. The Longissimus Lumborum (LL) of $HW1^{++}$ beef had the lowest (p<0.05) moisture contents (54.07%) while it had the highest (p<0.05) CIE L, a, b value and water holding capacity (WHC). Fat contents of LL were significantly different (p<0.05) among the beef groups: $HW1^{++}$ (25.58%), $HW1^+$ (16.39%), HW1 (11.29%), and AUW (11.87%) beef. Warner-Bratzler shear force (WBSF) values were the lowest in the beef from AUW (2.81 kg) beef. Cooking loss of AUW beef had the highest value (23.77%) among the beef groups. Quality grade affected sensory traits, with $HW1^{++}$ receiving highest (p<0.05) tenderness, juiciness and flavor. In Hanwoo beef, from grade 1 to $grade1^{++}$, there were significant increases in fat content (from 11.29% to 25.58%), CIE L value (37.56 to 43.15), WHC (55.97% to 60.05%), tenderness (4.63 to 5.28), and decreases in moisture contents (66.84% to 54.07%), protein contents (20.35 to 19.76%), and WBSF value (5.43 kg to 2.93 kg) value. In sensory evaluation, overall acceptability score for Hanwoo $1^{++}$ grade beef was significantly higher than for Australian Wagyu beef. However, there were no significant differences in sensory properties between Hanwoo 1, $1^+$ grade and Australian Wagyu beef.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.659-668
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• 2012

The objective of this research was to investigate the effect of marbling scores on carcass grade factors, physico-chemical and sensory traits of Hanwoo. Data used in this study were collected from 73,316 carcasses obtained at the Nonghyup Seoul slaughterhouse in 2009 and 271 cuts of M. longissimusdorsi were analyzed to estimate beef qualities. As the marbling scores increased, backfat thickness was linearly increased (p<0.05) in cows (9.51 mm-14.69 mm) and steers (8.71 mm-14.23 mm). As the marbling scores increased, maturity of cows was increased and meat color, texture and quality grade improved for all genders. With increase of the marbling scores, crude fat contents (3.07%-26.70%), water holding capacity (52.09%-58.66%), $L^*$ value (34.08-41.97) were significantly increased (p<0.05) and Warner-Bratzler shear force was linearly decreased (p<0.05) from 8.58 kg to 2.60 kg. The increase of crude fat contents had the similar interval with the increase of marbling scores from 1 to 6 but it is sharply increased from marbling score 7. There was no difference observed on $pH_{24}$ (5.50-5.66), protein contents (19.57%-21.15%) among the marbling scores. Marbling score was significantly correlated with live weight (r=0.29) in cows, loineye area (r=0.35) in steer, and overall acceptability of panel scores (r=0.67) (p<0.01).

• Food Science of Animal Resources
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• v.33 no.1
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• pp.125-132
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• 2013

In the present study, to determine the effects of terminal sire strains, carcass characteristics, yields of retail cut, and meat quality of 425 pigs were examined. Terminal sires were divided into five strains (D1, D2, B1, B2, and BD) based on the countries of origin and breeds. The strains D1 and D2 showed high grade 1+ appearance ratios and strains B1, B2, and D1 showed high appearance ratios of carcass yield grade A. As for the real retail cut yields of meat, strain D1 showed large real retail cut yields of meat in shoulder, rib, fore leg, loin, belly, tenderloin and hind leg. Moisture contents were significantly higher in strain B1, and protein and fat contents were significantly higher for strain D1 than in the other strains (p<0.05). Shear force values were significantly higher for strain B1 than in the other strains (p<0.05). For meat color properties, the lightness were significantly higher in strains D1, D2, and BD, and the yellowness were significantly higher in strains D1, D2, and BD relative to the other strains (p<0.05). In sensory evaluation, drip of strains D1 and D2 were significantly lower while marbling and overall acceptability were significantly higher in the other four strains (p<0.05). Therefore, when considering the results of the present study comprehensively, using strains D1 and D2 that showed high grade 1+ appearance ratios, large real retail cut yields of belly, significantly higher lightness and sensory evaluation will be helpful to the incomes of producers and farm households.

• Information Systems Review
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• v.7 no.2
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• pp.41-59
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• 2005

Mobile games have emerged as the most innovative entertainment technology adding new revenue streams, taking advantage of the potential of wireless consumer applications and service offerings. Mobile games, like any other types of computer game, offer a unique value for users in providing an exciting digital experience in virtual worlds. Players can become empowered through the development of new characters and strategies within games to achieve rewarding successes against the computers and other players. In this paper, we attempt to investigate the factors influencing the usage and acceptance of the mobile games in Korea, based on the extended version of the Technology Acceptance Model(TAM). Based on data collected from survey, we show that perceived usefulness is the major determinant for users to play mobile games. Two factors, including perceived enjoyment and self-expressiveness, are empirically shown to determine perceived usefulness. In addition, perceived ease of use, rewards, operational quality of device, and design/story have been showed to significantly and directly affect perceived enjoyment. It was also confirmed that self-efficacy and operational quality of device are the antecedents of perceived ease of use. Based upon the statistical results, some useful guidelines for game development and market penetration strategies are also provided.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.295-300
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• 2004

The identification of the leptin gene in 1994 and it's adipocytes specific protein leptin hal provided the first physiological links to the regulatory system controlling body weight and fat deposits. The meat tastes is mainly determined by quantifY and quality of triglyceride stored in adipose tissue. This study was conducted to analyze genetic cbaracteristics of Hanwoo leptin gene and also to investigate the association of DNA marlcer with some economic meat traits for Hanwoo. The leptin hormone gene polymorphisms were identified by digestion with Kpn2 I and Msp I. Slaughter weight(SWI), slaughter peroentage(SP), longissimus muscle area(LMA), beef marbling score(MS) and back fat thickness(BF) were compared among three genotypes by P(R..RFlJ> and showed significant differences among genotypes. PCR-RFLP(Kpn2 I) were detected significant for SP, MS and BF. The allele was essociated with fatter carcasses and C allele with leaner carcasses.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1256-1256
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• 2001

The physico-chemical and texture characteristics of meat determine the nutritional, technological and sensory quality. However, the analysis of meat quality requires expensive, laborious and time consuming analytical methods. The objective of this study was to evaluate NIR spectroscopy using transmittance for determining the moisture, fat, protein and total pigment content, the water holding capacity (WHC) and the toughness of beef meat. A total of 318 spectra were recorded from ground beef samples by a Feed Analyzer 1265 of Infratec. The samples were obtained from the Longissimus muscle of the 10$^{th}$ rib of yearling bulls, ground with an electrical chopper, vacuum packaged, aged during 7 days and frozen at -24$^{\circ}C$ until the analyses were done. Moisture content was measured by oven drying at 10$0^{\circ}C$, fat content was determined by Soxhlet extraction and protein content was estimated from nitrogen content using the Kjeldahl analysis. The total pigment content was determined by the method of Hornsey and the WHC using the method of filter paper press. The instrumental evaluation of texture (maximum load WB, maximum stress MS and toughness) was conducted in an Instron equipment with a Warner-Bratzler shearing device. This analysis was performed on a chop of 3.5 cm obtained from the longissimus of the 8$^{th}$ rib, aged during 7 days, kept frozen at -24$^{\circ}C$ and cooked before the analysis. Near infrared spectra were recorded as log 1/T (T=transmittance) at 2 nm intervals from 850 to 1050 nm using a Feed Analyzer 1265 of Infratec. Calibrations were performed with the WinISI software (vs. 1.02) using the MPLS method. To examine the effect of scatter correction o. derivation of spectra on the calibration performance, calibrations were calculated with the crude spectra or pretreated with different mathematical treatments (inverse MSC, SNVD) and/or second derivative operation. For chemical composition, the use of the scatter corrections improved the calibration statistics, in terms of lower SECV and higher $r^2$. In most of the variables, the use of the 2$^{nd}$ derivative improved the predictions, mainly when combined with the SNVD treatment. However, for predicting the texture traits, the best estimation was obtained from the crude spectrum. These results showed that the equations obtained for predicting moisture, fat and total pigments were very accurate, with $r^2$ being higher that 0.9. However, the prediction of the texture traits (WB, MS, toughness) from ground meat was poor.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.3
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• pp.313-318
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• 2009

TIAF1 is a TGF-${\beta}$1-induced anti-apoptotic factor that plays a critical role in blocking TNF (tumor necrosis factor) cytotoxicity in mouse fibroblasts and participates in TGF-${\beta}$-mediated growth regulation. In this study, we obtained the full-length cDNA sequence of the porcine TIAF1 gene. Real-time PCR further revealed that the TIAF1 gene was expressed at the highest level in liver and kidney with prominent expressions detected in uterus, and lower levels detected in heart, spleen, lung, stomach, small intestine, skeletal muscle and fat of Large White pigs. Sequence analysis indicated that a 6 base-pair deletion mutation existed in the exon of the TIAF1 gene between Meishan and Large White pigs. This mutation induced deletion of Gln and Val amino acids. PCR-RFLP was used to detect the polymorphism in 394 pigs of a "Large White${\times}$Meishan" $F_{2}$ resource population and four purebred pig populations. The frequencies of the A allele (with a 6 bp deletion) were dominant in Chinese Meishan and Bamei pigs, and the frequencies of the B allele (no 6 bp deletion) were dominant in Large White and Landrace pigs. Association analyses revealed that the deletion mutation had highly significant associations (p<0.01) with meat marbling score of the thorax-waist longissimus dorsi (LD) muscle (MM1) and intramuscular fat percentage (IMF), and significant associations (p<0.05) with carcass length (CL). The results presented here supply evidence that the 6 bp deletion mutation in the TIAF1 gene affects porcine meat quality and provides useful information for further porcine breeding.

• Korean Journal of Poultry Science
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• v.44 no.1
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• pp.41-49
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• 2017

This study was conducted to identify the quality and functional properties of meat and meat batter among commercial broilers and two different ages of spent layers. Breast and whole leg meat samples were prepared from the broilers and spent layers to compare meat quality traits: Commercial broiler (Arbor Acre; 6-week-old) and two different ages of spent layers (Hy-Line; 70 and 95-week-old). Three types of meat batters containing breast meat as 50% of total ingredients were also prepared to analyze processing qualities. The broiler showed the highest water holding capacity (p<0.05) and the lowest cooking loss value (p<0.05) in both meat and meat batter samples. The breast and leg meat of the 95-week-old layers showed the highest shear force value (p<0.05), and also showed the highest shear force and hardness values in the meat batter. Although the oldest layer meat showed tougher textural traits than the 70-week-old layers, no significant differences were found for cooking loss and water loss values in both the meat and meat batter samples. Besides, panelists gave equivalent scores within different ages and parts of the cooked layer meats in the sensory evaluation. Similar ratios of polyunsaturated fatty acids to saturated fatty acids, and omega-6 to omega-3 fatty acids were obtained from both the 70-week-old layer and 95-week-old layer meats. In conclusion, the 95-week-old spent layers, especially for breast meat, had equivalent potential as raw materials for processed meat products compared to the 70-week-old layers.

• Journal of Life Science
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• v.22 no.1
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• pp.36-40
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• 2012

This study was conducted to evaluate the effect of feeding squid by-products on the growth performance and carcass characteristics of Hanwoo cows. Sixteen Hanwoo cows, aged 7 years and weighing $484.1{\pm}63.6$ kg, were randomly allocated to 2 feeding groups (8 animals per group): control and treatment (fed squid by-products). Both groups were fed ad libitum for 150d. Average daily gain was significantly higher in the treatment group than in the control group (p<0.05). During the experimental period, DMI and feed conversion ratios were significantly lower in the treatment group than in the control group (p<0.05). The results of yield traits, back fat thickness, rib eye area, and yield index were similar between the two groups. Carcass weights were 363.4 kg and 353.1 kg for treatment and control, respectively, but these differences were not statistically significant. Quality traits such as meat color, fat color, texture, and maturity were also not significantly different between the two groups. However, marbling score and rate of appearance of high quality grade ($1^{++}$, $1^+$, and 1) were higher in the treatment group than in the control group. These results suggest that feeding squid by-products may improve the growth performance and carcass characteristics of Hanwoo cows.