• Animal Bioscience
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• v.34 no.10
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• pp.1705-1716
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• 2021

Objective: This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins. Methods: Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting)×cooking temperatures (150℃ or 230℃), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured. Results: Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p<0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150℃ presented a higher intensity of cheesy flavor, and that grilled at 230℃ showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively. Conclusion: Grilling may be effective for enhancing the unique flavor in dry-aged beef.

• Proceedings of the KIEE Conference
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• 1994.07b
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• pp.1360-1363
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• 1994

Epoxy resin insulator have good electrical properties (high electric strength, high resistivity, low dielectric loss) in addition to high mechanical strength, small dimensions and design versatility. Polymer insulator, however, are subjected to aging processes, caused by the surrounding atmosphere, which may lead to degradation of their properties. This paper describes the results of a important study on the artificial pollution test, Weather-Ometer properties and rotating wheel dip test of high voltage different aging insulators which are the most important factors for outdoor uses. Also, the objects of this paper are to (a)result of insulator under dry(wet) flashover voltage, (b)artificial pollution test of salt spay, (c)Accelerated aging test of Weather-Ometer, (d) wet and dry flashover voltage under rotating wheel dip test.

• Food Science of Animal Resources
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• v.40 no.1
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• pp.34-43
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• 2020

The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1⁺ and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle showed a higher collagen content and a lower intramuscular fat content than the LT muscle (p<0.05). As expected, the Warner-Bratzler shear force value was greater in the LT 1 grade (LT-1) muscle than the LT-1⁺ muscle (p<0.05); whereas no difference was observed between the grades in the VL muscle at 24 h postmortem. Compared to 0 d of aging, tenderness scores significantly increased after 14 and 21 d of aging in the LT and VL muscles, respectively (p<0.05). Additionally, there was no difference in tenderness score between the VL-1⁺ aged for 21 d and the LT-1 at 24 h postmortem, although tenderness score was greater in the LT than the VL at each period (p<0.05). Moreover, the VL-1⁺ steak exhibited a higher tenderness score than the VL-1 steak at 21 and 28 d of aging (p<0.05). On the other hand, the effect of aging time on juiciness and flavor in the VL muscle was somewhat limited unlike the LT muscle. Taken together, the VL muscle requires a longer aging time than the LT muscle to improve consumer preference. Considering the tenderness, using a higher quality grade for aging is more useful in the VL muscle.

• Proceedings of the KIEE Conference
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• 1995.11a
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• pp.352-354
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• 1995

The optical and electrical properties of High Speed AlGaAs infrared LED by using metal wet etch process instead of metal lift-off process are investigated. The power out increases when metal contact is patterned by wet etch process. Forward voltage and Reverse voltage for metal wet etch process represent higher value than the metal lift-off process. The aging effect of power out also indicates good results with wet etch process. The wet etch process for metal contact reveals reliable LED device properties.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.430-442
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• 2024

This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13 and S6 were prepared at 5 U/mL of collagenolytic activity before injecting into goat meat with 10% (v/w) of initial weight. The control sample was injected with distilled water and used as a negative control. The injected meats were placed in vacuum-sealed bags and wet aged at 4℃ for 0, 3, 5, 7, 14, and 21 days. Thereafter, total aerobic count and physicochemical quality were elucidated. Both enzyme-treated samples from B13 and S6 aged for 5 days showed an acceptable microbial quality with lower than 5.7 Log CFU/g. These conditions produced the tender meats by the reduction in shear force accounting for 30% for B13 and 26% for S6 as compared to the control. Moreover, the enzyme-treated samples showed lower values of hardness, gumminess, and chewiness, with higher springiness and trichloroacetic acid-soluble peptides than the control (p<0.05). The detrimental impact on cooking loss and lipid oxidation was not found. Enzyme-injected meat had a lower cooking loss than the control (p<0.05) with no significant difference in lipid oxidation (p>0.05). Notably, meats treated with B13 and S6 were lower in CIE L^* value as compared to the control (p<0.05) with no significant impact on CIE a^* and CIE b^* (p>0.05). These results suggested that these two collagenolytic proteases could enhance the quality of goat meat in terms of tenderness and reduce the aging time for meat tenderization.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.05c
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• pp.10-14
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• 2001

In order to assess the long-tenn reliability of polymer insulators for distribution power systems, we have developed the accelerated aging test method which can simulate the operation conditions. In this study, 3000 hours aging test for 4 kinds of polymer insulators has been completed by the developed accelerated aging test. After 3000 hours aging test, visual inspection and electrical tests were carried for identifying a change of characteristics. Some specimens showed the surface erosion and the manufacturing defect. In the electrical tests, the wet flashover voltage was significant1y decreased by the accelerated aging test. In comparison with the field-aged polymer insulators, it can be concluded that the developed test method can evaluate the long-tenn reliability within short time and screen the manufacturing defect.

• Korean Journal of Heritage: History & Science
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• v.46 no.1
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• pp.228-237
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• 2013

Paper relics are affected by a number of complex physical, chemical, biological and artificial damaging factors due to the vulnerability of organic materials. Wet cleaning is a conservation treatment method for removing pollutants from paper artefacts. This study was carried out in order to analyse the effect of wet cleaning on Hanji (Traditional Korean paper made from mulberry trees) which is the main material used in Korean paper relics (historical paper documents). For this study, the color change and folding endurance of artificially degraded paper was analysed before and after immersion wet cleaning. The result showed that washing each twice in 30 minutes is the most appropriate method for obtaining cleaning efficiency and material stability.

• Proceedings of the Korea Concrete Institute Conference
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• 1998.10c
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• pp.145-150
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• 1998

This study deals with the effect on performance of epoxy resign mortar mixed special cement for surface control and maintenance of aging concrete construction. The test of main property of epoxy resign in this study are the evaluation on the adhesive strength between substrate and epoxy resign mortar under the environment of wet or concrete substrate surface. We gained the test results of good adhesive strength over 15 kgf/$\textrm{cm}^2$ under the wet and dry condition of concrete surface.

• Proceedings of the Korea Concrete Institute Conference
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• 2002.05a
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• pp.737-742
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• 2002

The chief factors for the penetration and diffusion of chloride ions in concrete are water-cement ratio(w/c), aging, thickness of cover concrete, chloride ions concentration of given environment, wet and dry conditions and etc. In this study, effect of w/c and aging on the characteristics of chloride ions diffusion in concrete were researched when environmental factors for the penetration and diffusion of chloride ions were constant. For this purpose, the voltages passing through the diffusion cell were measured by using accelerated test method using potential difference, and then diffusion coefficients of chloride ions by using Andrade's method were estimated for 44%, 49.5% and 55% of w/c, respectively. As a result, correlation among diffusion coefficients of chloride ions, w/c and aging were concluded through multiple regression model.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.159-169
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• 2016

Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involved during the postmortem aging of meat that affect the tenderness, juiciness, and flavor, as well as sometimes may introduce certain undesirable traits. This review analyzes the role of pre- and post-mortem factors that are important for aging and their effect on the chemical and physical changes in the “dry- and wet-aged meat.” Thus, if the meat processing manufacturers optimize the effects of aging for specific muscles, the palatability, color, and the shelf life of the aged meat products could be significantly enhanced.