• Journal of the Korean Geographical Society
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• v.38 no.6
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• pp.935-948
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• 2003

The State Soil Geographic (STATSGO) database is a valuable source for assessment of soil properties at a state level. Using GIS techniques, eight physical soil properties were extracted from the database, including available water capacity, clay content, soil depth, slope, depth to water table, drainage, texture, and permeability. The influences of these soil properties on drought severity, which was estimated by NDVI departures from normal, were determined over western-central Kansas. Study results showed that seven soil properties had significant relationships with drought severity with correlation coefficients, ranging from -0.89 to 0.85. Thermal emission signals from the Moderate Resolution Imaging Spectroradiometer (MODIS) had a significant relationship with drought severity expressed by NDVI departure from normal and represented spatial progression of drought over time well. High thermal signals, indicating high soil moisture deficit, emerged in the western region and their spatial distribution changed over time. Different sets of soil factors influenced drought severity among early-drying and late-drying areas.

• Korean Journal of Agricultural Science
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• v.48 no.3
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• pp.455-464
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• 2021

This study was conducted to evaluate meat quality traits, proximate composition, fatty acid profile and sensory attributes of pork produced under free-range and semi-intensive pig rearing systems. Longissimus dorsi muscles from pork carcasses were taken just after the slaughtering of finishing pigs reared under semi-intensive and free-range systems to test the meat quality parameters (pH, color, water holding capacity, and cooking loss), proximate composition (moisture, protein, fat, and ash) and fatty acid profile. Furthermore, the organoleptic properties were evaluated using 30 untrained panelists. The results revealed that the system of rearing did not affect (p > 0.05) the proximate composition, water holding capacity, color, pH and cooking loss of pork along with the fatty acid composition except for vaccenic acid (p < 0.05). The monounsaturated fatty acid (MUFA) content was affected (p < 0.05) by the rearing system while no effects were observed on the unsaturated fatty acid: saturated fatty acid ratio and omega-six to omega-three fatty acids ratios (p > 0.05). No difference was observed (p > 0.05) concerning the sensory attributes although pork obtained from the free-range system had the highest scores. In conclusion, the system of rearing did not show a significant effect on the meat quality parameters, composition and sensory attributes of pork obtained from cross-bred pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• Journal of Marine Bioscience and Biotechnology
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• v.12 no.2
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• pp.81-90
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• 2020

Sialic acid, which is contained in about 60-160 mg/kg in the edible bird's nest (EBN), is known to facilitate in the proper formation of synapses and improve memory function. The objective of this study is to extract effectively the sialic acid from edible bird's nest using affinity bead technology (ABT). After preparing the non-polar polymeric bead "KJM-278-28A" having a porous network structure, and then desorbed sialic acid was concentrated and dried. The analysis of the physicochemical properties of bead "KJM-278-28A" showed that the particle size was 400-700 ㎛, the moisture holding capacity was 67-70%, the surface area (BET) was 705-900 ㎡/g, and the average pore diameter 70-87 Å. The adsorption capacity of the bead "KJM-278-28A" for sialic acid was shown a strong physical force to bind sialic acid to the bead surface of 400 mg/L. In addition, as a result of analyzing the adsorption and desorption effects of sialic acid on water, ethanol, and 10% ethanol on the bead, it was confirmed that desorption effectively occurs from the beads when only ethanol is used. As a result of HPLC measurement of the separated sialic acid solution, a total of four sialic acid peaks of N-acetyl-neuraminic acid (Neu5Ac), α,β-anomer of Neu5Ac and N-glycoly-neuraminic acid were identified. Through these results, it was confirmed that it is possible to separate sialic acid from EBN extract with efficient and high yield when using ABT.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.87-102
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• 2024

This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.518-523
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• 2008

Experiments were conducted to assess the quality properties of steamed fish paste by addition level, along with a fish meat replacement(dried bovine plasma). The moisture, crude protein, crude fat and ash contents evidenced partially significant difference among the controls, DBP1, DBP2 and DBP3 groups(p<0.05). The pH values of the steamed samples were higher than those of the non-steamed samples, and when the content of the dried bovine plasma as meat replacement agent was increased, the pH was increased. The water holding capacity of the steamed fish past samples, along with the replacement levels were significantly higher than in the samples without the meat replacer(p<0.05). The range of cooking loss was $5.19{\sim}5.38%$. Structural weakening of the boiled samples was significantly higher than that observed in the fried sample. Hardness and chewiness were increased slightly by the addition of bovine plasma, but gel strength evidenced a pattern of decreased in DBP1, DBP2 and DBP3 groups. The result of our sensory evaluation on taste, texture, color and overall acceptance evidenced significant differences among the controls, DBP1, DBP2 and DBP3 groups, and the sensory score of color was the highest.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.604-613
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• 2014

This study was carried out to evaluate the effects of various kinds of salt on the quality and storage characteristics of tteokgalbi. The tteokgalbi was prepared using four types of salt: 1.5% purified salt (control, C), 1.5% five-year-old solar salt (FS), 1.5% Topan solar salt (TS), and 1.5% French Gu$\acute{e}$rande solar salt (GS). The moisture, crude lipid, crude ash, crude protein and calorie contents, water holding capacity, and cooking loss were not significantly different between control and all other treatments. As for the textural characteristics, the use of GS increased the hardness of the tteokgalbi. According to the sensory evaluation, the use of TS had the best score in springiness. Tteokgalbi made with TS and GS had the two highest scores in flavor and total acceptability. During 15 d of storage, the contents of 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) and the total microbial counts increased, while the pH decreased. The TBA values of the tteokgalbi containing TS and GS were lower than that of C. Lightness (L) and yellowness (b) values decreased during storage, but redness (a) displayed no significant difference during storage. Overall, the best results, in terms of TBA value and sensory attributes, were obtained for the tteokgalbi containing TS and GS.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1292-1296
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• 2007

To investigate the gel properties of surimi-like materials (SLM) made from pig heart (PH), psoas major muscle (PM) and semimembranosus muscle (SM) of pigs, the three muscles were diced, chopped and washed with 25 mM sodium phosphate buffer (pH 7.0) to extract myofibrillar protein. SLM from SM had significantly (p<0.05) higher moisture content and lower crude protein content compared with PH and PM samples. The cooked SLM from PH was darker than that from PM and SM. Gel from PH had significantly (p<0.05) lower L* and hue values, and higher b* and chroma values compared to gels from PM and SM. The cooked SLM from PH had poor water-holding capacity (WHC) resulting in higher cooking loss. SDS-PAGE showed that the bands of myosin and tropomyosin/troponin had reduced staining intensity in the PH sample, and some unidentified bands that were not in PM and SM samples were observed in PH samples.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2008.11a
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• pp.428-433
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• 2008

The strength capacity properties of concrete are much influenced by water content which has a significant effect on concrete spalling, especially, in high temperature areas. Therefore, the properties of the material's shall be closely examined first by measuring the water content in each material in order to analyze Concrete Fire Characteristics, and a reliable measuring method shall be presented in order to derive the following influence. The method used to measure the water content within concrete is mainly divided into 4 types; ASTM method, Nuclear Magnetic method, Ultrasonic measurement method, Radio Wave method, etc. It is essential to use a reliable measuring method for each experiment. In this experiment, we measured the water content and humidity of concrete by two methods; Relative/Absolute humidity method using VISALA HM44 measuring equipment which is easily measurable compared with other methods regardless of the shape of the experimental model, and a water content measuring experiment using ASTM C 566. If the aggregates are under the condition that their surface is dry but in saturation, there is no change of water content according to concrete curing methods. However if the aggregates are absolutely dry, the water content is significantly changed according to concrete curing methods.

• Korean Journal of Agricultural Science
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• v.38 no.1
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• pp.115-120
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• 2011

20% of total energy use to sustain temperature of building inside. In this reasons, researchers effort to improve the thermal insulation capacity with new wall system. Using appropriate materials and consisting new wall system should considered in energy saving design. OSB(Oriented strand board), Larch lining board used to consist wall system. $2{\sim}6$ Larch lining board has tongue & groove shape for preventing moisture. Comparing with gypsum board and green timber lining board as interior sheathing material, temperature difference of Green timber wall system was bigger than temperature difference of gypsum board wall system. This aspects indicate that Green timber wall system was revealed higher thermal insulation property than gypsum board wall system. Gypsum board portion transfer heat easily because temperature difference gradient of gypsum board wall system was smaller than OSB wall system. Total temperature variation shape of G-4-S and G-6-S show similar model but, temperature variation shape in green timber wall portion assume a new aspect. The purpose of this study was that possibility of thermal insulation variation and new composition of wall system identify to improve thermal insulation performance. In the temperature case, this study shows possibility of improving thermal insulation performance. Humidity, sunshine and wind etc. should considered to determine building adiabatic properties.