• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.825-836
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• 2005

This study was carried out to evaluate the quality characteristics of the fermented pork with soy sauce, red pepper paste and soybean paste. The ham of pork were cut to cube (7 × 10 × 2 cm³) and Korea traditional seasonings such as soy sauce (T1), red pepper paste (T2), soybean paste (T3) were seasoned by the proportions of meat to seasonings (1:1), respectively. The pH of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 1 and 28 days of storage, but were significantly lower at 14 days of storage. The water-holding capacity of fermented pork with soy sauce seasoning were significantly higher compared to those for fermented pork with red pepper and soybean paste seasoning at 28 days of storage. The surface meat L* values of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning, but a* and b* values of fermented pork with red pepper paste seasoning significantly higher. The volatile basic nitrogen (VBN) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce seasoning at 1 and 28 days of storage. The shear force and thiobarbituric acid reactive substances (TBARS) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce and red pepper paste seasoning. The total plate counts of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 14 days of storage, but were significantly lower at 28 days of storage. The Escherichia coli of fermented pork with soy sauce and soybean paste seasoning were significantly lower compared to those for fermented pork with red pepper paste seasoning at 1 day of storage. The Lactobacilli spp. of fermented pork with red pepper paste seasoning were significantly lower compared to those for fermented pork with soy sauce and soybean paste seasoning.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.813-824
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• 2005

This study was carried out to evaluate the quality characteristics of the spicy fermented pork with traditional seasonings. The samples, outside muscle of pork ham, were cut to cube($7{\time}10{\time}2$cm3) and five traditional seasonings such as soy sauce(T1), Kimchi sauce(T2), pickled shrimps sauce(T3), onion sauce (T4) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned samples were fermented at $1{\pm}1^{\circ}C$ for 10 days. And then, the spicy fermented meat was atmosphere packaged and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH level of fermented pork has been decreased at the end of the storage compared to the early storage days. The pH level of T3 was higher than that of other treatments during the whole storage days. The salinity and saccharinity of treatments were increased during the storage periods in T1, T3 and T4. TBARS in all treatments was significantly high at the later days of the storage compared to the early days of the storage. VBN was increased until the 21 days of storage and decreased rapidly since then. There were no significant differences in WHC among the all treatments. The shear force was increased with storage in all treatments group. The L* values of surface meat showed a tendency of increasing value along the storage days and the a*, b* values showed a tendency of decreasing value. The number of total bacteria and lactic acid bacteria were tended to increase during storage, while E. coli was decreased as storage period extended. In the results of sensory evaluation, T1 had the highest score in overall acceptability.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.571-584
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• 2004

It is known widely that granulosa cell apoptosis leads follicular atresia and macrophages exert their effects directly and/or indirectly from the initiation to the completion of follicular atresia by phagocytosis of apoptotic bodies and secretion of various cytokines. However, the site of initiation, propagation routes and the elimination methods of apoptotic bodies, and the time and methods of penetration of macrophages into the follicles are not known completely. Using pig(Yorkshire-breed) ovary, immunohistochemical studies with TUNEL for apoptotic bodies and pig macrophage monoclonal antibody 4E9 for macrophages, and light and transmission electron microscopic observations were performed. In the pig, follicular atresia began with the granulosa cell apoptosis, and the apoptosis of theca intema cells occured at the same time. The apoptosis of granulosa cells initiated randomly within the granulosa cell layer and propagated rapidly into the whole layer. Ultrastructura1ly, apoptotic granulosa cells showed characteristic pyknotic and deformed nucleus and intracytoplasmic vesicles. Apoptotic bodies were eliminated by intact granulosa cells and macrophages. Intact granulosa cells ingested apoptotic bodies transiently, soon after they fell into the apoptosis. Finally, apoptotic bodies and degenerated oocyte were phagocytosed by macrophages. Macrophages entered the ovarian follicle at the time of initiation of granulosa cell apoptosis, and migrated with the progression of apoptosis. By elimination of theca cells, macrophages contributed the completion of follicular atresia These results will provide valuable informations on the study of the interrelation between macrophage and ovarian follicular atresia.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.659-666
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• 2004

This study was conducted to assess objective and subjective meat quality traits for imported chilled beef with a high degree of marbling in longissimus muscle with reference to Hanwoo beef Muscle samples of four Wagyu, four Angus, four Hanwoo grade 1, and three Hanwoo grade 3 were purchased from a commercial beef market. The meats had intramuscular fat content of approximately 22, 8, 13 and 4%, and aged for 31, 71, 14 and 14 days, respectively. Imported beef showed a significantly(P<0.05) lower WB-shear force than Hanwoo. However, the instrument measurement did not reflect sensory tenderness and juiciness, which were similar between the four groups. On the other hand, Hanwoo beef showed significantly(P<0.05) favorable flavor intensity. This was likely an indication of more a desirable eating quality for Hanwoo beef, regardless of the level of intramuscular fat content. Discriminant functions of C18: 0, C18: In-7, C18: In-9, C20: 3n-6, C20 : 4n-6 and total n-3 polyunsaturated fatty acids classified the domestic and foreign beef products at 100%, despite a noticeable difference between two groups existed only in C18:0. Principle component analysis indicated that subjective flavor intensity was negatively related to C18: 0 and C18: ln-7. The result indicated that C18: 0 could be a possible candidate fatty acid for difference in flavor intensity between two beef groups. The current study demonstrated that the domestic product was more acceptable for Korean consumers. However, it was not identified whether the result was associated with breed, feeding regime, or ageing time. Further studies are required for breed specification in terms of sensory characteristics and consumer preference.

• Journal of Animal Science and Technology
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• v.45 no.1
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• pp.41-48
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• 2003

Two experiments were conducted to investigate the effect of dietary supplementation of yeast culture on the performance of broiler chicks and noxious gas emission in broiler houses. Two hundred forty and three hundred and twenty, one day old Cobb male broiler chicks in Expt 1 and Expt 2, respectively were alloted to four treatment levels of yeast culture (0, 0.1, 0.2, 0.4%). To each treatment, 60 birds were assigned in Expt 1 and 5 replicates of 16 birds each were assigned in Expt 2. Basal diets contained 21.5% and 19.0% CP, and 3,100kcal/kg ME for the starting and finishing periods, respectively. Ammonia and $CO_2$ gas emission were detected twice a day for seven days during the five week period of Expt 1. Weight gain, feed intake and feed efficiency were measured for five weeks in Expt 2. Intestinal microbes, blood cholesterol and ND antibody titer were examined at the end of Expt 2. In Expt 1, the concentration of $NH_3$ in the house of birds fed yeast culture tended to be lower than the control. It was significantly lower in the 0.4% yeast culture treatment than the control (P<0.05). $CO_2$ concentration was significantly lower in all yeast culture treatments regardless of its dietary supplemental level than the control (P<0.05). different from others. Feed efficiency (feed/gain), however, was significantly improved in all yeast culture treatments relative to that of the control for starting period (P<0.05) and that of 0.2% yeast culture treatment was significantly lower than those of the control and 0.4% for the overall period. Total number of E. coli in the ileum of birds fed yeast culture at 0.1 and 0.2% was significantly lower than those of the control and 0.4% in the ileum. The CFU of Lactobacillus spp. of birds fed yeast culture at 0.1% was higher in the cecum compared to other treatments (P<0.05). Total cholesterol level of chicks fed 0.1% yeast culture seemed to be lower compared to that of other treatments, whereas LDL-cholesterol level was significantly lower than those of the control and 0.4% treatment. ND antibody titer tended to be higher in the yeast culture treatments than the control, but was not significantly different. The results of these experiments indicated that 0.2% yeast culture may have a potential to reduce the noxious gas emission in broiler houses and maximize the performance of broiler chicks.

• Journal of Animal Science and Technology
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• v.45 no.1
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• pp.151-156
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• 2003

This study was conducted to provide the information for the carcass grading properties of imported beef cattles fed in Korea. The cattles from 4 different breed such as Hereford, Angus, Murray Grey, Hereford${\times}$Angus were imported and slaughtered at 700kg(24 month). The Yield and Quality grading characteristics for 10 cattles from each breed were evaluated. Carcass weight of Murray Grey was lower than the other breed(p<0.05). The thickness of backfat was the lowest for Hereford(13.7mm) and followed by Hereford${\times}$Angus(17.30mm), Angus(18.20mm) and Murray Grey(18.90mm). Hereford had the highest Yield index(64.63%) and Murray Grey had the lowest Yield index(62.43)(p<0.05). The frequency percentages of marbling degree for Angus having the 1++ over degrees were 50% which was the highest among the breed. In the frequencies of final carcass grades, Hereford produced 30% of B grade and 70% of C grade in Yield grade and the 3 grade produced in Quality grade. All carcasses of Angus were graded as the grade C in Yield grade and 20% carcasses of Angus had the 2 grade and 80% carcasses had the 3 grade in Quality grade. Murray Grey produced 10% of grade B and 90% of grade C in Yield grade and produced 10% of the 2 grade and 90% of the 3 grade in Quality grade. The Hereford${\times}$Angus produced 100% of grade C in Yield grade and 100% of the 3 grade in Quality grade.

• Economic and Environmental Geology
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• v.53 no.4
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• pp.413-423
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• 2020

Over the wide area, King Sejong Station and the nearby land are uncovered with snow and ice conditions. Therefore, the active layer on the permafrost has been formed to be much thicker than the other Antarctica region. Electrical resistivity survey of Wenner and dipole-dipole arrays was undertaken at a series of time in the freezing season at the King Sejong Station to delineate subsurface structure and to monitor active layer in permafrost terrain. Time-lapse resistivity structures are well in terms of the vegetation distribution, ground surface temperature, and snow depth. Horizontal high resistivity belt(>1826 Ωm) at very shallow depth is thickening with the lapse of time, probably caused by the freezing of the water in the pore spaces with decrease of ground temperature. Subsurface structures for the area of low snow-cover and vegetated zone area are comprised of 0~0.5 m deep high-resistive gravel-rich soil, 0.5~3 m deep low-resistive active layer, and the underlying permafrost. In contrast, the unvegetated area and high snow-buildup is characterized with high resistivities larger than approximately 2000 Ωm due to freezing of the soil throughout the year. Data interpretation and correlation schemes explored in this paper can be applied to confirm the active layer, which is expected to get thinner in additional survey during the thawing season.

• Economic and Environmental Geology
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• v.53 no.4
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• pp.383-395
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• 2020

The stratigraphical position of the Haengmae Formation can provide clues towards solving the hot issue on the Silurian formation, also known as Hoedongri Formation. Since the 2010s, there have been several reports denying the Haengmae Formation as a lithostratigraphic unit. This study aimed to clarify the lithostratigraphic and chronostratigraphic significance of the Haengmae Formation. The distribution and structural geometry of the Haengmae Formation were studied through geologic mapping, and the correlation of relative geologic age and the absolute age was performed through conodont biostratigraphy and zircon U-Pb dating respectively. The representative rock of the Haengmae Formation is massive and yellow-yellowish brown pebble-bearing carbonate rocks with a granular texture similar to sandstone. Its surface is rough with a considerable amount of pores. By studying the mineral composition, contents, and microstructure of the rocks, they have been classified as pebble-bearing clastic rocks composed of dolomite pebbles and matrix. They chiefly comprise of euhedral or subhedral dolomite, and rounded, well-sorted fine-grained quartz, which are continuously distributed in the study area from Biryong-dong to Pyeongan-ri. Bedding attitude and the thickness of the Haengmae Formation are similar to that of the Hoedongri Formation in the north-eastern area (Biryong-dong to Haengmae-dong). The dip-direction attitudes were maintained 340°/15° from Biryong-dong to Haengmae-dong with a thickness of ca. 200 m. However, around the southwest of the studied area, the attitude is suddenly changed and the stratigraphic sequence is in disorder because of fold and thrust. Consequently, the formation is exposed to a wide low-relief area of 1.5 km × 2.5 km. Zircon U-Pb age dating results ranged from 470 to 449 Ma, which indicates that the Haengmae Formation formed during the Upper Ordovician or later. The pebble-bearing carbonate rock consisted of clastic sediments, suggesting that the Middle Ordovician conodonts from the Haengmae Formation must be reworked. Therefore, the above-stated evidence supports that the geologic age of the Haengmae Formation should be Upper Ordovician or later. This study revealed that the Haengmae Formation is neither shear zone, nor an upper part of the Jeongseon Limestone, and is also not the same age as the Jeongseon Limestone. Furthermore, it was confirmed that the Haengmae Formation should be considered a unit of lithostratigraphy in accordance with the stratigraphic guide of the International Commission on Stratigraphy (ICS).

• Korean Journal of Environmental Biology
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• v.27 no.2
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• pp.205-215
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• 2009

In order to understand on the seasonal dynamics of phytoplankton in the mouth parts of Gamak Bay, Korea, we investigated from one station during June 2005 to June 2006. Samples were collected every week during the high water temperature (${\geq}20^{\circ}C$), and every two weeks during the low water temperature (${\leq}20^{\circ}C$). The phytoplankton community were composed of 76 genera, 208 species in the surface layer, and 72 genera, 186 species in the bottom layer (total: 77 genera, 214 species). The number of occurring species fluctuated greatly throughout the year from 27 species (March 15, 2006) to 121 species (Aug. 16, 2005). High number of species showed between June and September (>70 species), whereas the low number of species showed during the period of the low water temperature below $20^{\circ}C$ (ca. 40 species). The predominant species were diatom Skeletonema costatum during whole year, and two naked dinoflagellates, Cochlodinium polykrikoides and Polykrikos kofoidii during high temperature seasons. However, centric diatoms, Chaetoceros curvisetus, Chaetoceros debilis and Eucampia zodiacus were dominant species during low temperature seasons. Standing crops of dinoflagellate showed great fluctuations, which were ranged from $3.0{\times}10^5\;cells\;L^{-1}$ (April 17, 2006) to $7.3{\times}10^5\;cells\;L^{-1}$ (Aug. 2, 2005) in the surface layer and from $1.5{\times}10^3\;cells\;L^{-1}$ (Nov. 9, 2005) to $3.9{\times}10^5\;cells\;L^{-1}$ (Aug. 16, 2005) in the bottom layer, and showed high during high temperature seasons such as the number of species. The fluctuations were greater in the surface layer than in the bottom layer. Moreover, the variation of Cochlodinium polykrikoides, is affected by Polykrikos kofoidii grazing.

• Science of Emotion and Sensibility
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• v.19 no.4
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• pp.21-32
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• 2016

Studies have observed various phenomena regarding the effect of the interaction between type, price, and brand image of a product on consumers' purchase intent and product quality perception. Yet, few have studied the effect of the interaction between product type and manufacturing method on these factors. However, the advent of three-dimensional (3D) printers added a new manufacturing method, 3D printing, to the traditional methods of handicraft and automated machine-based production, and research is necessary since this new framework might affect consumers' purchase intent and product quality perception. Therefore, this study aimed to verify the effects of the interaction between product type and manufacturing method on purchase intent and product quality perception. To achieve this, in our experiment 1, we selected product types with different characteristics (drone vs. violin vs. cup), and measured whether consumers preferred different manufacturing methods for each product type. The results showed that consumers preferred the 3D printing method for technologically advanced products such as drones, the handmade method for violins, and the automated machine-based manufacturing method, which allows mass production, for cups. Experiment 2 attempted to verify the effects of the differences in manufacturing method preferences for each product type on consumers' purchase intent and product quality perception. Our findings are as follows: for drones, the purchase intent was highest when 3D printing was used; for violins, the purchase intent was highest when the violins were handmade; for cups, the purchase intent was highest when machine-based manufacturing was used. Moreover, whereas the product quality perception for drones did not differ across different manufacturing methods, consumers perceived that handmade violins had the highest quality and that cups manufactured with 3D printing had the lowest quality (the purchase intent for cups was also lowest when 3D printing was used). This study is anticipated to provide a wide range of implications in various areas, including consumer psychology, marketing, and advertising.