• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2003.05a
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• pp.225-229
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• 2003

When hot strip is trimmed in the side trimming process at the entry side of tandem cold rolling mill, due to bad quality of trimming face and burr, product quality(saw ear)becomes so bad that it causes drop of yield and claim from customers. Therefore, it was examined that applying ultrasonic vibration is an effective method to improve quality of strip trimming face and decrease burr magnitude by decreasing shear force acting between strip trimming face and knife in side trimming process of cold rolling.

• Journal of the Korean Society of Safety
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• v.6 no.3
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• pp.35-39
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• 1991

Concentrically braced frames are limited in their ability to absorb energy during an earthquake However by placing the bracing members eccentric to the beam column joints, an energy absorbing link unit is produced. The energy is absorbed by the link and / or columns deforming inelastically. Three models of a multistorey structure were analyzed using DRAIN-2D computer program .Three link lengths were used in the analyses, 7, 11 and 15 inches. The yield patterns are produced. However it is interesting to note the relative valuses of force and moment obtained.

• The Korean Journal of Rheology
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• v.11 no.2
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• pp.82-90
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• 1999

Electrorheological(ER) fluid is a material that shows the dramatic change of rheological properties under an electric field and responds reversibly in a few milliseconds. ER fluid's response to an electric field along with its fast switching capability allows ER devices to be precisely controlled. The real application with ER fluid, however, has many limitations to be overcome; temperature fluctuation, moisture, dust, aggregation, precipitation, and low yield stress, for example. The magnitude and the characteristics of yield stress of ER fluid plays an important role in practical applications. In this research, a dynamic simulation on the squeezing flow of the ER fluid was carried out. Numerical simulation on isolated chains was performed to find out the effect of hydrodynamic and electrostatic force depending on the chain location, the squeezing rate, and the chain structure. Suspension model that is composed of a large number of particles was also investigated. The increase of normal stresses as well as the existence of a yield stress at an earlier stage could be observed, and the effective control of the normal stresses could be achieved at an optimal condition of the hydrodynamic force and the electrostatic force.

• Journal of Korean Association for Spatial Structures
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• v.7 no.1 s.23
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• pp.45-53
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• 2007

Recently, high-rise base isolated building structures with shear keys are often constructed in Japan which frequently occurs earthquakes. High-rise buildings are less damaged because those buildings have longer natural period than md or low rise buildings. The shear key is device that prevents the base isolators operating by the wind loads not by the earthquake loads. In case of big base shear force acts on the shear keys by earthquake, this device is broken and base isolator is operated. Therefore, seismic intensities play a role in acting on the shear keys. If wind loads are hither than the earthquake loads, the shear keys designed by wind loads are not operated in earthquakes. So, the requirements of shear keys in high-rise base isolated building structures must be examined in Korea with moderate seismic legions. In this study shear keys are applied with 5 and 15 stories base isolated building structures and investigated their dynamic responses to original and 1/2 scale downed El Centre NS(1940) ground motions. The results show that the yield shear forces of the shear keys affect significantly the dynamic behavior of base isolated building structures

• Animal Bioscience
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• v.35 no.8
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• pp.1258-1269
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• 2022

Objective: For improving meat quality especially tenderness, male cattle are usually castrated to removes both the testicles. This study was conducted to evaluate the effect castration method (half- and complete-castration) on meat yield and quality characteristics of Hanwoo male cattle. Methods: Thirty-two similar age (5.9 months) Hanwoo male calves were divided into: half-castration (HC) and complete-castration (CC) groups (n = 16 per group). At 7 months of age, all the animals were castrated in which the HC calves had only one testicle surgically removed while, the CC calves had both testicles surgically removed. The castrated animals were reared under identical conditions until 25 months of age. After slaughter, the carcasses were evaluated for carcass traits and meat yield of primal cuts. For examination of the castration effect on meat quality, L. lumborum and semimembranosus muscles were used. The meat samples were analyzed for chemical composition, color, pH, shear force and water holding capacity, fatty acids, metabolites and volatile aroma compounds. Results: The HC group showed higher meat yields of all primal cuts (p<0.05). As a result, the total meat yield was higher by approximately 44 kg in the HC group (303.32 kg, corresponding to 67.88%) compared to the CC group (259.30 kg, corresponding to 62.11%) (p<0.05). In terms of meat quality, the HC resulted in two times greater fat content in both muscles examined compared to intact males. More importantly, the shear force values did not differ between HC and CC groups for L. lumborum muscles (p>0.05). The meat from HC animals exhibited higher amount of free amino acids associated with sweetness (p<0.05). Furthermore, the castration method only exhibited a negligible effect on metabolites and volatile aroma compounds in the cooked meat. Conclusion: Half-castration emerged as an alternative practice to be used for increasing the yield and tenderness of male cattle meat.

• Korean Chemical Engineering Research
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• v.62 no.3
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• pp.269-273
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• 2024

The normal stress of TiO₂ ER fluid under an electric field showed negative values due to the electrostatic attraction force in the normal direction between particles and the absolute value increased dramatically with electric field strengths. The normal yield stress exhibited E² dependence similar to the dynamic yield stress, indicating that normal stress can be utilized for evaluating the ER effect. Numerical simulation demonstrated good qualitative agreement with the experimental data and suggested that the decrease in the absolute value of normal stress with increasing shear rates was attributed to the rearrangement of particle configurations under shear.

• Journal of Animal Science and Technology
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• v.65 no.4
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• pp.865-877
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• 2023

Thirty Hanwoo cattle including bulls, cows, and steers (n = 10 each) were slaughtered and investigated for carcass traits (weight, meat color, fat color, yield index, maturity, marbling score, back-fat thickness, and firmness) and meat quality. The meat quality such as: pH, color, cooking loss, fatty acid, thiobarbituric acid reactive substance, warner-bratzler shear force, tensile tests, and texture profiles were analyzed on longissimus lumborum (LL) muscles of the carcasses at different aging times (3 d and 21 d). The results showed that steers and cows had higher back-fat thickness and marbling score, and a lower firmness (p < 0.001) than bulls. Bulls exhibited a lower meat quality indicating by higher cooking loss, thiobarbituric acid reactive substance content, warner-bratzler shear force and tensile test values (p < 0.01). Regarding the sensory property, the bull meat also had higher hardness, and lower tenderness, juiciness and flavor scores than the cow or steer meat (p < 0.01). Additionally, the bull meat had a higher polyunsaturated fatty acid and a lower monounsaturated fatty acid contents (p < 0.01). With increased aging time, the meat tenderness was improved in all the genders. Taken together, the present study demonstrated that the gender and aging time affected the carcass traits, fatty acid and sensory quality of beef. Postmortem aging could improve the meat tenderness of all genders especially bulls.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1333-1337
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• 2016

This study aimed to investigate the effects of red pepper seed powder on the physicochemical properties (pH, CIE color value, water holding capacity, dry yield, proximate composition, and shear force) of restructured chicken thigh jerky. The restructured chicken thigh jerky samples were prepared with the following amounts of red pepper seed powder [0% (control), 1%, 2%, and 3%]. Moisture contents of samples containing red pepper seed powder were significantly higher than those of control (P<0.05). The lightness, redness, and yellowness of samples an increased with an increase in red pepper seed powder. Water holding capacity and dry yield of samples increased with increasing concentration of red pepper seed powder. However, shear force of samples showed a downward trend with increasing red pepper seed powder level. The sensory evaluation of samples containing 3% red pepper seed powder were highest. The results indicate that red pepper seed powder could be enhance the physicochemical properties of restructured chicken thigh jerky.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.12
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• pp.1733-1738
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• 2017

Objective: Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations. Methods: Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total aerobic bacterial count, shear force, inosine 5′-monophosphate (IMP) and free amino acid content, and sensory properties. Results: The difference in chemical composition, total aerobic bacterial count, shear force, IMP, and total free amino acid content were negligible among the 3 dry-aged groups. The SD and SDB showed statistically similar tenderness, flavor, and overall acceptability relative to TD. However, SDB had a relatively higher saleable yield. Conclusion: Both SD and SDB can successfully substitute for TD. However, SDB would be the best option for simplified dry-aging of low-marbled beef with a relatively high saleable yield.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.732-739
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• 2012

The aim of this study was to investigate the effect of chicken feet gelatin and wheat fiber levels on the quality characteristics properties of semi-dried chicken jerky. The obtained chicken feet gelatin swollen with hydrochloric solution (0.1 N HCl, pH $1.31{\pm}0.02$) was dehydrated via freeze-drying. Six formulations of chicken jerky that were prepared, based on the ratio of chicken meat, chicken feet gelatin and wheat fiber, were 100:0:0, 98:0:2, 99:1:0, 97:1:2, 98:2:0 and 96:2:2, respectively. The moisture content of semi-dried chicken jerky containing 2% wheat fiber was higher than that of jerky without the added fiber (p<0.05); moreover, an increase in the content of chicken feet gelatin also increased the moisture content. The drying yield of the samples increased with an increase in chicken feet gelatin. In addition, the drying yield of samples containing 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. However, the shear force of the samples significantly decreased with the increase in chicken feet gelatin content. Further, the shear force of the samples containing 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. No significant differences, except for color, were observed in the sensory analysis among the treatments.