• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.168-175
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• 1998

To evaluate the storage characteristics of pheasant meat products, contents of aerobic, anaerobic and food poisoning bacteria as well as VBN were measured during storage at various temperatures. 1. During the storage Escherichia coli and food poisoning bacteria including Salmonella, Shigella and Staphylococcus were not detected from any of the pheasant meat products. 2. Total plate counts of aerobic and anaerobic bacteria increased with storage temperature, showing more than $10^6CFU/g$ of most pheasant meat products within 5~10 days of storage at $20^{\circ}C$ and $30^{\circ}C$. However, frank sausage, loin ham, pressed ham and salad showed less than $10^5CFU/g$ in 20~30 days of storage at $20^{\circ}C$. 3. When stored at $10^{\circ}C$, smoked product, electric roasted product and pressed ham showed the bacterial counts of more than $10^4CFU/g$ within 10 days of storage. Frank sausage, loin ham and salad, however, showed less than $10^3CFU/g$ in 10 days of storage at $10^{\circ}C$. 4. VBN contents of smoked product, electric roasted product and frank sausage exceeded edible limit of 20 mg%, showing more than 40 mg% and 80 mg% within 5 days and 10 days, respectively, of storage at $10^{\circ}C$. In contrast, loin ham, pressed ham and salad had the VBN of less than 20 mg% in 10 days of storage at $10^{\circ}C$. In summary, while pheasant meat products in general appear to be prone to microbial growth, loin ham and salad are thought to have a longer storage period than others, showing about 10 days of preservation at $10^{\circ}C$. Products other than loin ham and salad are suggested to be stored frozen or refrigerated at below $10^{\circ}C$.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.93-100
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• 2000

Effects of onion peel (OP) components (quercetin and rutin) in press ham on TBARS, pH, redness (a*) and flavor (panel test) were investigated during cold storage. TBARS in OP samples of high concentration was significantly (P〈0.05) lower than control during cold storage. This result suggests that OP components have an antioxidant activity in press ham. Also, redness of OP samples was significantly (P〈0.05) higher than control after three weeks of cold storage. Cured ham redness could be improved through lower pH of OP samples compared to that of control. However, flavor score of OP samples was not significantly (P〉0.05) different with control during cold storage. It could be possible that OP components plays role as an antioxidant without any negative effects on plavor of press ham.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.617-625
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• 2017

The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham + 10% yellow mealworm), T3 (35% pork ham + 15% yellow mealworm), T4 (30% pork ham + 20% yellow mealworm), T5 (25% pork ham + 25% yellow mealworm), and T6 (20% pork ham + 30% yellow mealworm) were prepared, replacing lean pork meat with yellow mealworm. The moisture content, lightness, sarcoplasmic protein solubility, hardness, gumminess, chewiness, and apparent viscosity of frankfurters with yellow mealworm were lower than those of the control (p<0.05), whereas the content of protein and ash, pH, and yellowness of frankfurters with yellow mealworm were higher than those of the control (p<0.05). The fat content of frankfurters in T1 (p<0.05) was the highest, and the fat content of treatments decreased with increasing yellow mealworm concentrations (p<0.05). Frankfurters with increasing yellow mealworm concentrations had lower color, flavor, off-flavor, and juiciness scores. The overall acceptability was not significantly different in the control, T1, and T2 (p>0.05). Thus, the results of this study showed that replacing lean pork meat with up to 10% yellow mealworm successfully maintained the quality of frankfurters at a level similar to that of the regular control frankfurters.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.355-361
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• 2014

This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur when raw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at $300^{\circ}C$ for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi juice, or commercial marinating sauce and 7% pineapple juice. When the meat was marinated and then pan-broiled, pork ham meat protein was significantly denatured and hydrolyzed, and the level of PSA in the meat was significantly reduced. The PSA contents of pork broiled without marination, pork that had been marinated in commercial marinating sauce alone, pork that had been marinated in commercial marinating sauce with kiwi juice, and pork that had been marinated in commercial marinating sauce with pineapple juice, were 95.4, 43.3, 14.3, and 5.4 ng/mL, respectively (p<0.05). Marinating with pineapple juice was more effective than marinating with kiwi juice; and marination for 8 h was more effective than marinating for 4 h. These results indicate that the level of PSA in pork ham is effectively reduced, when the meat is first marinated in sauces that contain kiwi or pineapple extracts for 8 h, rather than 4 h, and then cooked. Further study is needed to determine whether marinated pork meat reduces allergenicity in vivo, as well.

• Sleep Medicine and Psychophysiology
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• v.19 no.1
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• pp.27-34
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• 2012

Objectives: The analysis of heart rate variability (HRV) is a useful non-invasive tool to investigate the autonomic nerve function. Previous studies on the relationship between HRV and depression have been reported controversial results. Similarly, the correlation between the serum lipids and depression is debatable. The purpose of this study is to examine the relationship between heart rate variability, lipid profile and depression. Methods: A total of 42 patients with major depressive disorder (MDD) and 32 age and sex-matched normal subjects who had no previous history of major medical and mental illnesses were recruited for this study. A structured-interview was used to assess the general characteristics and psychiatric illness. HRV measures were assessed by time-domain and frequency-domain analyses. Psychological symptoms were measured using the Hamilton rating scale for anxiety (HAM-A), Hamilton rating scale for depression (HAM-D). In addition, the evaluation for lipid profile was performed by blood test. Results: In serum lipid profile test, MDD group showed higher cholesterol ($197.68{\pm}42.94$ mg/dL vs. $176.85{\pm}34.68$ mg/dL, p=0.044), TG ($139.45{\pm}92.54$ mg/dL vs. $91.4{\pm}65.68$ mg/dL, p=0.018), LDL ($130.03{\pm}33.18$ vs. $106.62{\pm}27.08$, p=0.004) level than normal control group. In HRV time domain analyses, the standard deviation of the NN interval (SDNN) was decreased in MDD group than normal control group, but was not significant ($32.82{\pm}14.33$ ms vs. $40.36{\pm}21.40$ms, p=0.078). ApEn (Approximate Entrophy) was significantly increased in MDD group than normal control group ($1.13{\pm}0.11$ vs. $0.91{\pm}0.18$, p<0.001). ApEn was correlated with LDL level (r=0.277, p=0.028), HAM-D scores (r=0.534, p<0.001) and HAM-A scores (r=0.470, p<0.001). Conclusions: MDD patients showed increased ApEn, one of the HRV measurement. And this ApEn was correlated with LDL, HAM-D and HAM-A scores. In this study, the analysis of ApEn would be a useful test of MDD.

• 발명특허
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• v.32 no.10 s.375
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• pp.32-38
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• 2007

• 발명특허
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• v.32 no.8 s.373
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• pp.28-32
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• 2007

• 발명특허
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• v.36 no.11
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• pp.19-23
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• 2011

• Food Science and Biotechnology
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• v.17 no.3
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• pp.651-654
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• 2008

In order to enhance the efficacy of norovirus detection by reverse transcriptase-polymerase chain reaction (RT-PCR) and nested PCR, this study developed a norovirus mRNA concentration method using poly oligo dT-conjugated magnetic beads. An efficient norovirus detection protocol was performed on commercial ham using 2 viral elution buffers (glycine buffer and Tris beef extract buffer) and 2 concentration solutions [polyethylene glycol (PEG) and zirconium hydroxide]. The different approaches were verified by RT-PCR and nested PCR. This method was performed on ham in less than 8 hr by artificial inoculation of serial dilutions of the virus ranging from 1,000 to 1 RT-PCR unit/mL. The viral extraction and concentration method had 10-fold higher sensitivity using the combination of Tris beef extract buffer and PEG as compared to glycine buffer and zirconium hydroxide. This method proved that RT-PCR and nested PCR have the sensitive ability to detect norovirus in commercial ham, in that norovirus was successfully detected in artificially contaminated samples at a detection level as low as 1-10 RT-PCR unit/mL. Overall, such a detection limit suggests this protocol is both quick and efficient in terms of its potential use for detecting norovirus in meat products.

• Structural Engineering and Mechanics
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• v.50 no.4
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• pp.487-500
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• 2014

An analytical solution for the nonlinear in-plane free oscillations of the suspended cable which contains the quadratic and cubic nonlinearities is investigated via the homotopy analysis method (HAM). Different from the existing analytical technique, the HAM is indeed independent of the small parameter assumption in the nonlinear vibration equation. The nonlinear equation is established by using the extended Hamilton's principle, which takes into account the effects of the geometric nonlinearity and quasi-static stretching. A non-zero equilibrium position term is introduced due to the quadratic nonlinearity in order to guarantee the rule of the solution expression. Therefore, the mth-order analytic solutions of the corresponding equation are explicitly obtained via the HAM. Numerical results show that the approximate solutions obtained by using the HAM are in good agreement with the numerical integrations (i.e., Runge-Kutta method). Moreover, the HAM provides a simple way to adjust and control the convergent regions of the series solutions by means of an auxiliary parameter. Finally, the effects of initial conditions on the linear and nonlinear frequency ratio are investigated.