• 한국축산식품학회지
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• 제37권4호
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• pp.518-528
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• 2017

Quality characteristics of frozen cylindrical pork loin were evaluated following different tempering methods: 27.12 MHz curved-electrode radio frequency (RF) at 1000 and 1500 W, and forced-air convection (FC) or water immersion (WI) at $4^{\circ}C$ and $20^{\circ}C$. The developed RF tempering system with the newly designed curved-electrode achieved relatively uniform tempering compared to a parallel-plate RF system. FC tempering at $4^{\circ}C$ was the most time-consuming process, whereas 1500 W RF was the shortest. Pork sample drip loss, water holding capacity, color, and microbiological quality declined after WI tempering at $20^{\circ}C$. Conversely, RF tempering yielded minimal sample changes in drip loss, microstructure, color, and total aerobic bacteria counts, along with relatively uniform internal sample temperature distributions compared to those of the other tempering treatments. These results indicate that curved-electrode RF tempering could be used to provide rapid defrosting with minimal quality deterioration of cylindrical frozen meat block products.

• 한국축산식품학회지
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• 제40권5호
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• pp.844-851
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• 2020

The objective of this study was to compare effects of two different aging methods on physical, chemical, and microbial traits of pork loin: Dry and wet-aged meat was hung in the cooler at 8±1℃ and 85±2.1% humidity for 14 days, while wet-aged meat was immersed in a 3.5% salt solution of brine in vacuum pouches. On day 7, pH and moisture content were higher in dry-aged loins than in wet-aged, while drip loss and total plate counts (p<0.05) were lower on day 14. As aging continued, the pH and drip loss of dry-aged loins decreased, while their total plate counts and water holding capacity (WHC) increased (p<0.05). After 7 and 14 days of aging, redness in dry-aged loins was higher than that in wet -aged muscles (p<0.05). On day 14 of aging, hardness, chewiness, and adhesiveness were lower in dry-aged pork loin as compared to those in wet-aged samples (p<0.05). Consequently, the results suggested that dry and wet aging methods differently affects meat quality traits of pork loin.

• 한국방재학회 논문집
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• 제9권3호
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• pp.9-17
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• 2009

현재까지의 일반적인 도로하부 배수설계방법은 구성층이 완전포화 되었다는 가정하에 현장실험결과 및 이론적인 해석해를 바탕으로 개발되었다. 본 연구에서는 포장하부구성층의 불포화상태가 포장체의 배수에 미치는 영향을 분석하였다. 상용의 유한요소해석 프로그램인 SEEP/W를 이용하여 불포화상태에서의 포장하부구성층과 그 투수특성을 달리하여 포장하부층에서의 배수효과를 분석하였다. 반면 현재 포장하부배수해석을 위하여 가장 널리 사용되는 미 연방도로국 개발 DRIP 프로그램은 포장하부구 성층이 완전포화 되어있다고 가정한다. 불포화와 포화가정에 따른 배수효과의 차이를 비교, 분석하였으며 불포화가정의 경우 배수시간이 포화에 비하여 크게 오래 걸려 배수효과가 떨어짐이 확인되었다.

• 한국산업융합학회 논문집
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• 제21권6호
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• pp.301-307
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• 2018

This paper deals with the development of the high frequency thawing machine. The fishery products caught over the world are kept frozen to maintain freshness. These fishery products require thawing before they are sold to customers as food. However, the thawing process can cause freshness reduction, drip coming out, quality deterioration, discharging polluted water, as well as a lot of space and time. The high frequency thawing machine developed to solve this problem has a narrow space, a short thawing time and a small drip. The developed high frequency thawing machine can be used in many fields such as fish processing plant, livestock processing plant. This paper describes the design of the high frequency thawing machine by developing the high frequency generator, development of the controller, and the design of mechanism, and shows the superiority of the high frequency thawing machine by the performance evaluation.

• 농업과학연구
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• 제48권4호
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• pp.739-751
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• 2021

The thawing process is usually essential for imported pork because this product is typically distributed frozen. Consumers prefer fresh pork because discoloration, nutrient spills, and microbial contamination are high during the thawing process. The illegal act of selling frozen pork by disguising it as fresh pork through various methods can occur for the benefit of the difference in the sales price. However, there is some difficulty in securing systematic and objective data, as sensory tests are generally performed on imported pork. In the experiment conducted here, the electrical conductivity and dielectric properties of pork neck and pork belly products were measured. The amounts of change before and after freezing were compared through a statistical analysis, and a new method for determining frozen meat was proposed based on the analysis results. The weight was reduced compared to that before freezing due to the outflow of drips from the thawing process, but there was no difference in the drip loss level due to the thawing method. Vacuum packaging was found to lead to more drip loss than regular packaging, but the difference was not statistically significant. Frozen pork neck meat can be determined by measuring the electrical conductivity in the lean parts and the dielectric characteristic in the fatty parts. Frozen pork belly is determined by measuring the dielectric constant of the part closest to the outer fat layer.

• International Journal of Advanced Culture Technology
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• 제11권4호
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• pp.352-357
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• 2023

This study focuses on the art style research of the 3D Animation <Spider-Man: Across the Spider-Verse>, exploring the film's innovation in art design. The article first analyzes how the movie skillfully blends American comics, watercolor painting style, Pollock drip painting, and ink painting, among other artistic techniques, to present a unique visual experience for the audience. By specifically dissecting the character design and scene composition in the movie, it explores the specific application of these art styles and their methods in digital image production. Ultimately, the paper emphasizes the contribution of <Spider-Man: Across the Spider-Verse> to 3D Animated cinema, particularly its innovation in the field of art design, as well as its inspiration and possibilities for the diversity of art styles in animated films. Overall, this study aims to provide in-depth academic insight into the field of animated film art design and to promote its development and innovation.

• Journal of Animal Science and Technology
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• 제66권1호
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• pp.115-124
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• 2024

This study investigated the impact of clay mineral 'illite' (IL) on the growth performance, apparent total tract digestibility, and meat-carcass grade quality in growing-finishing pigs. One hundred fifty pigs were divided into two groups with fifteen pens/group and five pigs/pen, a control group that was fed with a corn-soybean meal-based diet and IL treated group were fed a meal-based diet supplemented with 0.5% IL. Compared to the control, IL supplementation increased average daily feed intake (ADFI) and reduce gain to feed ratio (G:F) in the pigs during days 43 to 70 and 99 to 126 and increased dry matter during days 42 and 126, and backfat thickness on day 98 (p<0.05). The drip loss was reduced on day 7, meat firmness tended to increase with dietary IL supplementation. In summary, dietary 0.5% IL supplementation improved ADFI, nutrient utilization of dry matter, and firmness and reduced G:F and drip loss of growing-finishing pigs.

• Fisheries and Aquatic Sciences
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• 제26권10호
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• pp.593-604
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• 2023

Post-harvest handling and hygienic level of aquatic products significantly affect the quality and level of safety. Cold chain control is one of the determining factors for the quality of fish and the bacterial community that grows on the fish. Identification of spoilage bacteria and pathogens in aquatic products must be made because it will determine the physical and chemical quality. A molecular identification method with high sensitivity is the solution. This study aims to identify the quality of fish and bacterial communities that grow. The research procedures included sample collection, pH measurement, drip loss measurement, transportation and cold storage treatment, DNA extraction, DNA sequencing, sequence analysis, and bioinformatics analysis. The conclusion obtained from this study is that the simulation of the cold chain system applied to eastern little tuna does not significantly affect changes in the water activity value, pH, and drip loss. The insignificant change indicates that the eastern little tuna samples are still in good quality. The bioinformatics analysis showed the highest diversity and abundance of the bacterial community came from the Gammaproteobacterial class.

• 농업과학연구
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• 제49권4호
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• pp.647-656
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• 2022

The influence of fermented red ginseng (FRG) and red ginseng extract (RGE) on the growth, nutrient digestibility, and meat quality of growing-fattening pigs was evaluated in the present study. In total, 120 growing-fattening crossbred pigs with a bodyweight of 21.77 kg (_SE1.88) were allocated to 3 treatments with 8 repeats of 5 pigs (2 boars and 3 gilts) for a 22-week experimental period. The pigs were supplemented with a basal diet (CON group) or a basal diet containing 0.1% FRG or 0.1% RGE. Pigs fed the FRG diet had a higher (p < 0.05) average daily gain (ADG) from days 1 to 42 and during the whole period. The apparent nutrient digestibility of dry matter (DM) and nitrogen (N) was improved (p < 0.05) in the FRG treatment in week 6 and that of DM in week 10. Moreover, the drip loss of the meat from the FRG pigs was reduced (p < 0.05) on days 1, 5, 7, and 9. Taken together, this study revealed that the supplementation of 0.1% FRG in the diet improved the ADG and the apparent nutrient digestibility of DM and N and decreased the drip loss of the meat. However, the addition of RGE did not affect the growth of the growing-fattening pigs.

• 한국식품과학회지
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• 제26권1호
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• pp.88-92
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• 1994

본 연구는 사후 저장온도 $0{\sim}30^{\circ}C$가 한우근육(M. sternomandibularis와 M. mastoideus)의 생화학, 물리학적 변화와 육질에 미치는 영향을 조사하였다. 저장온도 $0^{\circ}C$에서는 $10^{\circ}C$보다 초기에 빠른 속도로 pH가 떨어졌으나, 최종 pH는 약 30시간 후 도달하였다. $30^{\circ}C$에 저장한 근육은 10시간 이내에 최종 pH에 도달하였다. $0^{\circ}C$에 저장한 근육은 처음부터 빠른 속도로 R-value가 상승하였으며, $10^{\circ}C$에 저장한 근육은 10시간까지는 낮은 R-value를 나타내다가 서서히 상승하여 20시간 후 최고치에 달하였다. $0^{\circ}C$ 에 저장한 근육은 10시간후 약 46% 수축하였으며 $10{\sim}20^{\circ}C$에 저장한 근육은 15시간후 약 17% 수축하였다. 한우육의 근절의 길이는 $10^{\circ}C$에서 수축이 가장 적었으며, 저온수축과 고온수축이 발생한 $0^{\circ}C$ 와 $30^{\circ}C$에서는 저장 5시간후 $1.60{\sim}1.63\;{\mu}m$로서 $18{\sim}20%$, 24 시간후에는 $45{\sim}46%$ 수축하였다. 도살후 24시간 $0^{\circ}C$ 와 $30^{\circ}C$에 저장한 육은 $10^{\circ}C$에 저장한 육보다 전단력이 2배가량 높은 것으로 나타났다. 도살후 24시간 $10^{\circ}C$에 저장한 육은 9일 저장후 drip발생이 3% 이하로 가장 적었으며, 저온수축$(0^{\circ}C)$과 고온수축$(30^{\circ}C)$이 일어난 육은 drip발생이 높았다.