• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.12
• /
• pp.1645-1656
• /
• 2010

This study was conducted to investigate the effects of strain on broiler performance, and age at slaughter and postchilling (PC) aging time on meat quality traits. A total of 500 one-day-old chicks (250 Hubbard classic and 250 Lohman) were reared under commercial conditions. Half of the broiler birds from each strain were slaughtered at 32 days and the other half at 42 days old. At each processing day, 168 carcasses were randomly selected (84 Hubbard and 84 Lohman) and divided into groups of 28 carcasses within each strain, and aged for 0, 4 and 24 h after chilling. Average weekly body weight was comparable between strains. Feed conversion ratio was higher (p<0.05) for the Hubbard strain during the second and third week of age. Initial carcass pH was significantly (p<0.05) affected by age where younger birds (32-d-old) had lower pH values than older (41-d-old) birds. Breast temperature was higher (p<0.001) for Lohman than Hubbard at 0, 2 and 4 h of PC. Younger birds had a lower breast temperature (p<0.001) at all measured times of PC. Thaw loss, cook loss and water holding capacity were not significantly affected by strain, age or aging time. Lohman strain had more tender meat (p<0.05) than Hubbard strain, and tenderness was improved with the increase of broiler age and aging time. Meats from Hubbard were lighter and less red than those from Lohman strain where younger birds had darker color. In conclusion, strain, age at slaughter and PC aging duration are critical to breast meat quality characteristics, and 4 h of aging are required before deboning in order to obtain more tender fillets.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.40 no.3
• /
• pp.36-41
• /
• 2008

It is known that ethanolamines play a critical role for deacidification of paper sized by alum-rosin. However, amines also are effective as a chelating agent of metal. The present work was focused on whether amines could scavenge metals and prevent from the aging of paper. Metals such as alum, copper(II) and iron(III) was added to paper, and the paper treated with amines was aged in a thermo-hygrostat for 3-6 days. In the case of paper added to alum, the amines efficiency against paper aging was good in the oder of triethanolamine, diethanolamine and monoethanolamine attributable to the intensity of basicity and steric effect. Even in the case of paper treated with copper(II) chloride, iron(III) chloride, and copper(II) chloride, the significant preservation efficiency was shown by ethanolamine during accelerated aging. This outcome pinpoints the fact that ethanolamine can prevent paper aging not only from acid by neutralizing acid contained in paper but also from metals by producing of complexes with metals. These consequences above convince that ethanolamine makes it possible for mass deacidification for paper which contains acid and metals. Future studies should be conducted concerning whether, in reality, the treatment of its gas mode, in a single or multiple applications, has significant effect on lessening paper aging.

• Nuclear Engineering and Technology
• /
• v.43 no.3
• /
• pp.279-286
• /
• 2011

The aging degradation and lifetime assessment of a domestic class 1E Ethylene-Propylene-Diene-Monomer (EPDM), which is a popular insulating elastomer for electrical cables in the nuclear power plants, were studied for equipment qualification verification under the Loss of Coolant Accident (LOCA) conditions. The specimens were acceleratively aged, underwent a LOCA environment, as well as tested mechanically, thermo-gravimetrically, and spectroscopically according to the American Society of the Testing of Materials (ASTM) procedures. The tensile test results revealed that the elongation at break gradually decreased with an increasing aging temperature. The lifetime of EPDM aged isothermally at $140^{\circ}C$ was 1,316 hours and reduced to 1,120 hours after experiencing the severe accident test. The activation energies of the elongation reduction were $1.10{\pm}0.196$ eV and $0.93{\pm}0.191$ eV before and after the LOCA condition, respectively. The TGA test results also showed that the activation energy of the aging decomposition decreased from 1.35 eV to 1.02 eV after undergoing the LOCA environment. Although the mechanical property changes were discernibly observed during the aging process, along with the LOCA simulation, the FT-IR analysis showed that the spectroscopic peaks and their intensities did not alter significantly. Therefore, it can be concluded that the degradation of the domestic class 1E EPDM due to aging can be tolerable, even in severe accident conditions such as LOCA, and thus it qualifies as a suitable insulating material for electrical cables in the nuclear power plants.

• BMB Reports
• /
• v.47 no.12
• /
• pp.673-678
• /
• 2014

During Xenopus early development, FGF signaling is involved in mesoderm formation and neurogenesis by modulating various signaling cascades. FGF-MAPK signaling induces Xbra expression, which maintains mesodermal fate through an autocatalytic-loop. Interestingly, previous reports have demonstrated that basic FGF (bFGF) treatment alone does not induce neurogenesis in ectodermal explants, even though FGF signaling inhibits BMP signaling via phosphorylation in Smad1 linker region. In addition, the overexpression of dominantnegative Xbra induces neurogenesis in ectodermal explants. However, the detailed mechanism underlying these phenomena has not yet been clarified. In this work, we showed that bFGF-Xbra signaling increased the PV.1 expression. DN-Xbra was found to decrease PV.1 expression, and the co-injection of PV.1 with DN-Xbra reduced neurogenesis in ectodermal explants. Furthermore, the knockdown of PV.1 induced neurogenesis in bFGF-treated ectodermal explants. Taken together, our results demonstrate that FGF-Xbra signaling induces PV.1 expression and that PV.1 functions as a neural repressor in the FGF-treated ectoderm.

• BMB Reports
• /
• v.52 no.1
• /
• pp.56-63
• /
• 2019

Aging is a complex and progressive process characterized by physiological and functional decline with time that increases susceptibility to diseases. Aged-related functional change is accompanied by a low-grade, unresolved chronic inflammation as a major underlying mechanism. In order to explain aging in the context of chronic inflammation, a new integrative concept on age-related chronic inflammation is necessary that encompasses much broader and wider characteristics of cells, tissues, organs, systems, and interactions between immune and non-immune cells, metabolic and non-metabolic organs. We have previously proposed a novel concept of senescent (seno)-inflammation and provided its frameworks. This review summarizes senoinflammation concept and additionally elaborates modulation of senoinflammation by calorie restriction (CR). Based on aging and CR studies and systems-biological analysis of Omics big data, we observed that senescence associated secretory phenotype (SASP) primarily composed of cytokines and chemokines was notably upregulated during aging whereas CR suppressed them. This result further strengthens the novel concept of senoinflammation in aging process. Collectively, such evidence of senoinflammation and modulatory role of CR provide insights into aging mechanism and potential interventions, thereby promoting healthy longevity.

• Korean Journal of Metals and Materials
• /
• v.50 no.10
• /
• pp.711-720
• /
• 2012

In this study, the effect of aging treatment on the microstructure and tensile properties of AZ61-xPd (x = 0, 1 and 2 wt%) alloys were investigated. The microstructure of as-cast AZ61-xPd alloys mainly consisted of ${\alpha}-Mg$, $Mg_{17}Al_{12}$ and $Al_4Pd$ phases. After solution treatment, most of the $Mg_{17}Al_{12}$ phases were dissolved into the Mg matrix. Thereafter, $Mg_{17}Al_{12}$ phases were finely formed and distributed near thermally stable $Al_4Pd$ phases and inside the grains through aging treatment at $220^{\circ}C$ during 88 hours. With the aging at $220^{\circ}C$, the peak aged AZ61-xPd alloys showed higher hardness than as-cast and solution treated AZ61-xPd alloys. In particular, the AZ61-1Pd alloy was optimized due to refined $Mg_{17}Al_{12}$ and $Al_4Pd$ phases. Further, the peak aging time was reduced with increasing Pd addition (>1 wt%). Tensile strength was increased by Pd addition at $25^{\circ}C$, $150^{\circ}C$, both as-cast and peak aged AZ61-xPd alloys. After aging treatment, room and high temperature tensile strength were increased more than the as-cast specimens. The AZ61-1Pd alloy especially showed the largest strength increase range. Elongation was decreased with addition Pd at $25^{\circ}C$ and $150^{\circ}C$.

• Food Science of Animal Resources
• /
• v.44 no.4
• /
• pp.899-911
• /
• 2024

This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation during refrigerated storage to ameliorate pork meat's quality and shelf life. The CIE b^* values, cooking loss (CL %), and pH of the HIU treated samples were higher than those of the control over the aging period. They were significantly (p<0.05) modified by the aging period and ultrasound (US) treatment. However, the released water (RW %) and moisture were not significantly influenced by US treatment (p>0.05). The Warner-Bratzler shear force of HIU-treated samples was lower over control values except in 7-14 d, and it showed a significant difference between control and US treatment according to the significance of HIU (p<0.05). The thiobarbituric acid reactive substance of HIU-treated samples was significantly higher (p<0.05) than control values over the aging period. These results suggested that HIU treatment and WDCA showed a synergistic effect of maximizing the tenderness, but lipid oxidation was higher than before ultrasonic treatment. In agreement with this, the most favorable approach would involve implementing wet aging for a period of two weeks followed by dry aging for a period not exceeding one week after the application of HIU.

• Applied Biological Chemistry
• /
• v.38 no.1
• /
• pp.83-89
• /
• 1995

Changes in physical, chemical and microbiological characteristics of rice-doenjang prepared with two different methods with or without soak treatment were investigated during 60 days of aging at $32^{\circ}C$ and $15^{\circ}C$. The pH of soak-treated rice-doenjang decreased slowly, but that of nonsoak-treated rice-doenjang decreased rapidly at the initial aging stage with the aging temperature of $32^{\circ}C$, resulting in pH 5.1 after the 60 days of aging time. Reducing sugar contents increased up to the $30{\sim}50$ days of aging time and decreased thereafter. The contents of soluble nitrogen, formol nitrogen, ammoniacal nitrogen and amino nitrogen were more affected by preparation methods than by aging temperatures. Color values depended not only on preparation methods but also on aging temperatures. There were no significant differences in the bacterial counts of rice-doenjang, while apparent differences in the yeast and mold counts by aging temperatures were observed. These results suggested that the properties of soak-treated rice-doenjang were less changed than those of nonsoak-treated rice-doenjang by aging time and temperature. And, with a view point of nitrogen compounds, aging time could be reduced by soak treatment.

• Journal of Food Hygiene and Safety
• /
• v.35 no.2
• /
• pp.170-176
• /
• 2020

We investigated the pH, volatile basic nitrogen (VBN), microbial changes and dominant microbes in raw beef, wet-aging beef, and dry-aging beef after the meat had been stored in a refrigerator. The count of mesophilic bacteria was 3.3-3.9 log CFU/g in raw beef and dry-aging beef, and 5.4 log CFU/g in wet-aging meat. After 18 days of refrigeration, the mesophilic bacterial count in raw and aging beef increased to 6.1-6.4 log CFU/g. In wet-aging beef, the number of lactic acid bacteria increased from 4.5 log CFU/g to 6.0 log CFU/g at refrigeration temperature. However, lactic acid bacteria were not detected in dry aging beef. Major foodborne pathogens such as Salmonella spp, Listeria monocytogenes, and Escherichia coli (EHEC) were not detected. Based on the legal standard for mesophilic bacteria count, the estimated shelf-life of aged beef was less than 12 days and the average VBN was 15 mg%. The dominant microorganisms varied between the different types of meat. In raw meat, Staphylococcus saprophyticus was the dominant microorganism, and as the VBN increased, Carnobacterium divergens dominated. In wet-aging beef, Carnobacterium divergens dominated during the initial days of refrigeration after which the number of Lactobacillus sakei increased. Dermacoccus nishinomiyaensis was initially the dominant microbe in dry-aging beef, after which Pseudomonas fragi dominated. In addition to the role of specific bacteria in the early stage of decay, it is thought that microorganisms can be utilized for safe distribution and storage of matured meats by conducting research on changes in rot, fragrance analysis, and changes of ingredients in matured meats.

• Food Science of Animal Resources
• /
• v.36 no.1
• /
• pp.68-76
• /
• 2016

This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.