• Food Science of Animal Resources
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• v.43 no.3
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• pp.412-427
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• 2023

The effects of wet-aging using a commercial refrigerator (CR, 4℃) and a pulsed electric field refrigerator (PEFR, 0℃ and -1℃) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, CIE L^*, CIE b^*, chroma, and shear force of the wet-aged samples were lower than those of the raw meat samples, whereas the water holding capacity (WHC) was higher. The PEFR group showed higher pH, CIE b^*, chroma, and WHC and lower weight loss than the CR samples. Electronic nose analysis indicated that positive flavor compounds were induced whereas negative flavor compounds were inhibited in the PEFR group. Wet-aging increased the sourness, saltiness, and umami of sous vide pork loin; the PEFR 0℃ samples showed the highest umami. Sensory evaluation indicated that wet-aging improved the color of sous vide pork loin. The PEFR 0℃ samples were rated higher than the raw meat and CR samples for all sensory traits. In conclusion, sous vide after wet-aging using a PEFR improved the quality of pork loin.

• Progress in Superconductivity and Cryogenics
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• v.8 no.3
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• pp.13-17
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• 2006

The effect of the addition of the nano size $Y_2O_3$ powder on the microstructurte and superconducting properties of YBCO thin film deposited on LAO single crystalline substrate by TFA-MOD method was studied. Nano size $Y_2O_3$ powder was added to the stoichiometric precursor solution with a cation ratio of Y : Ba . Cu = 1 : 2 : 3 prepared using TFA as chelating agent. Precursor solutions with and without $Y_2O_3$ addition were coated on $LaAlO_3(100)$ single crystalline substrates by dip coating method. Calcination and conversion heat treatments were performed in controlled atmosphere containing moisture Current carrying capacity(Jc) of YBCO film was enhanced about 50% by $Y_2O_3$ doping and it is thought to be due to the better connectivity of YBCO grains and/or the flux pinning by the $Y_2O_3$ particles embedded in YBCO grains.

• Proceedings of the Korea Water Resources Association Conference
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• 2020.06a
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• pp.124-124
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• 2020

This study proposes a framework to evaluate extreme drought using the natural drought index and hot spot analysis. The study area was South Korea. Data were used from 59 automatic synoptic observing system stations. The variable infiltration capacity model was used for the period from 1981 to 2016. The natural drought index was constructed from precipitation, runoff and soil moisture data, which reflect the water cycle. The average interval, duration and severity of extreme drought events were determined following Run theory. The most extreme drought period occurred in 2014-2016, with 46 of 59 weather stations exhibition drought conditions and 78% exhibition extreme drought conditions. The Inje and Seosan station exhibited the longest drought duration of 6 months, and the most severe drought was 5 times higher than the extreme drought severity threshold. The hot spot analysis was used to explore the extreme drought conditions and showed an increasing trend in the middle and northeastern parts of South Korea. Overall, this study provides water resource managers with essential information about locations and significant trends of extreme drought.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.30 no.1C
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• pp.53-63
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• 2010

Since the water retention curve is considered as a major parameter to evaluate the unsaturated ground or soils, overburden pressure and clay content on soils underneath ground surface have not been considered for estimating water retention characteristics. Therefore, a need exists that the effect of overburden pressure and clay content on water retention characteristics was assessed in typical weathered soils found in Korea. Soil-Water Characteristic Curve and the unsaturated hydraulic conductivity were estimated using water retention characteristics under the condition of different overburden pressure, clay content, and de-saturation path. Then, these effects are evaluated with the results of SWCC tests from the laboratory. In addition to that, the unsaturated moisture capacity and diffusivity of each case is discussed.

• Journal of Animal Science and Technology
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• v.66 no.2
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• pp.412-424
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• 2024

Lairage, a part of the animal welfare practices, has been known to mitigate pre-slaughter stress in animals. However, research investigating the relationship between lairage and pork meat quality remains scarce. In this study, we conducted a comparative analysis of the physicochemical quality and storage stability of pork from pigs subjected to immediate slaughter (CON) and those provided with a 24 h lairage before slaughter (LRG) over a 7-day storage period. The loins from 20 castrated pigs in each group, respectively, were collected at 1, 3, 5, and 7 days and used for analysis of meat quality and storage stability, including pH, meat color, moisture, water holding capacity, drip loss, cooking loss, shear force, fatty acid composition, lipid oxidation, antioxidant activity, and electrical resistance. Overall, there were no significant differences in physicochemical meat quality parameters between CON and LRG groups. Similarly, no differences were observed in the storage stability of pork including 2-thiobarbituric acid reactive substances, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and electrical resistance. However, the proportion of unsaturated fatty acids was significantly higher in LRG compared to CON. In conclusion, 24 h lairage for castrated pigs had limited impact on meat quality and storage stability but led to an increase in the unsaturated fatty acid proportion.

• Journal of Animal Science and Technology
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• v.44 no.5
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• pp.599-606
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• 2002

This study was carried out to determine the physico-chemical components and to examine it the consumers can tell the difference in eating quality of loins of Hanwoo with grade and sex. Loins of 36 carcasses were selected and their intramuscular fat, color, pH, water holding capacity, shear force, the amount of myoglobin and moisture content were measured. The result was that only intramuscular fat was significantly different with grades. In Pearson correlation coefficients among quality factors, moisture content increased significantly with the amount of myoglobin(0.514) and shear force(0.503) and decreased as intramuscular fat(－0.957) and water holding capacity(－0.491) increased. Also, content of intramuscular fat decreased as shear force(－0.565) increased. According to descriptive analysis, aroma and acceptability in the 2nd grade steer showed the highest score. Aroma, juiciness and tenderness may affect acceptability of cooked meat. Also, juiciness, tenderness and acceptability had a negative correlation with moisture content and the intramuscular fat did not affect tenderness directly.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.763-771
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• 2013

This study was carried out to investigate the effects of various temperatures of electro-magnetic resonance and air blast freezing methods on the physicochemical quality of meat. Beef (loin and round), pork (belly and ham) and chicken (breast and leg) were purchased at a commercial market, and the meat was frozen using three methods: air blast freezing ($-20^{\circ}C$ and $-45^{\circ}C$) and electro-magnetic resonance quick freezing. Changes in the physicochemical properties of meat were analyzed by drip loss, cooking loss, water holding capacity (WHC) and proximate compositions. In comparison, regardless of the animal species and cuts of meat, electro-magnetic resonance quick freezing (2 h) resulted in a completely frozen product in a much shorter time than $-20^{\circ}C$ and $-45^{\circ}C$ air blast freezing (24 h and 8 h, respectively). Drip loss of loin which had underwent electro-magnetic resonance quick freezing were significantly (p<0.05) lower than those of the other two treatments, but cooking loss and water holding capacity were the highest at 43.7% and 60.7%, respectively (p<0.05). Characteristics such as crude protein, crude fat and moisture compositions showed significant differences, depending on the cuts and freezing methods (p<0.05). The fat composition of electro-magnetic resonance quick frozen loin and round were significantly low (p<0.05). However, moisture content was the highest compared to other freezing methods, as 67.1% and 71.9%, respectively (p<0.05). Electro-magnetic resonance quick freezing was an appropriate way to reduce the deterioration of meat quality due to freezing, and the drip loss was least for the part with low moisture, low protein, and high fat.

• Korean Journal of Soil Science and Fertilizer
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• v.23 no.3
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• pp.167-172
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• 1990

Some of soil properties already known were selected for the determination of their effect on soil moisture characteristics. Total number of 2,808 representative samples from all over Korea with the exception of Jeju Island were investigated. 1. Available water contents were 4.7 for S, 7.7 for LS, 13.2 for SL, 17.7 for L, 19.2 for SiL, 15.9 for CL, 14.5 for SCL, 18.7 for SiCL, 17.3 for SiC, and 14.9% for C, respectively. 2. Simple regression analysis showed that field capacity and available water content were most strongly associated with sand content in coarse-textured soils, and with organic matter content in fine-textured soils, whereas permanent wilting point was closely associated with clay content. 3. Available water was strongly associated with silt content and also significantly with field capacity, but either not at all or negatively with permanent wilting point. 4. Prediction equations for available water and field capacity were drown out from known soil properties, which can be used for each textural class.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.296-303
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• 2017

Curcuma powder, having a significantly higher electron donating ability than glutinous rice flour (p<0.001), was added into hwajeon at 0-5% concentrations. There was no significant difference in the moisture content of hwajeon depending on the curcuma content, which was attributed to a similar water-holding capacity of curcuma powder and glutinous rice flour when subjected to hot water. As the curcuma content increased, the redness of dough and hwajeon increased, and the lightness of hwajeon decreased to a higher degree than that of dough. With the addition of curcuma, hardness of hwajeon increased and its adhesiveness decreased, presumably due to the increased content of amylose relative to amylopectin. Sensory evaluation revealed that the strong flavor of curcuma was a negative determinant of the preference for hwajeon. Nevertheless, total reducing capacity and 2.2'-diphenyl-1-picrylhydrazyl radical scavenging activity increased in proportion to the curcuma content in hwajeon (p<0.001).

• Journal of the Korean Wood Science and Technology
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• v.27 no.2
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• pp.70-77
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• 1999

Objective of this research is to obtain fundamental data of carbonized wood wastes for soil condition, de-ordorization, absorption of water, carrier for microbial activity, and purifying agent for water quality of river. The carbonization technique and the properties of carbonized wood wastes(thinned trees) are analyzed. Proximate analysis shows the thinned wood contains 0.22-0.73% ash, 77-80% volatile matter, and 10-14% fixed carbon. The charcoal yield decreases and the shrinkage rate increases as the carbonization temperature and time increase. The charcoal yields of Larix leptolepis, Pinus rigida and Pinus densiflora are high, whereas those of Pinus koraiensis and Quercus variabilis are low. The shrinkage rate by carbonization has same trend as water removal of wood. The specific gravity after the carbonization decreases about 50% comparing to green wood. The charcoal has 0.89-4.08% ash, 6.31-13.79% volatile matter, and 73.9-83.5% fixed carbon. As the carbonization temperature and time increase, pH of charcoal increases. When the carbonization temperature is $400^{\circ}C$, pH is about 7.5. When the temperature is between 600 to $800^{\circ}C$, pH is about 10 with small difference. The water-retention capacity is not affected by the carbonization temperature and time. The water-retention capacity within 24hr is about 2.5 - 3times of sample weight, and the equivalent moisture content becomes 2-10% after 24 hr.