• Food Science of Animal Resources
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• v.35 no.4
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• pp.449-458
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• 2015

The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were categorized into five groups (quality grade 1++, 1+, 1, 2, and 3) and were vacuum-packaged and stored. The samples were kept for 1, 4, 6, 8, 11, 13, 15, 18, 20, 22 and 25 d for analyses. As the quality grade was increased, moisture, protein and ash contents decreased (p<0.05). Higher quality grade corresponded with higher fat contents. The shear force values decreased with increasing quality grade and showed decreases sharply during the first 4 d (p<0.05). pH, water holding capacity, cooking loss, and volatile basic nitrogen for grade 1++ groups were lower than for grade 3 (p<0.05). CIE L* and b* values increased as increased quality grade (p<0.05). Meat color decreased until 13 d and fluctuated after 15 d of storage (p<0.05). Regarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased storage time for 15 d improved sensory scores attributes. Results indicate that a high quality grade could positively influence physicochemical and sensory properties.

• Korean Journal of Environmental Agriculture
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• v.18 no.2
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• pp.122-125
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• 1999

The water quality of the Keum river was surveyed at 4 sites from April to September in 1995 and 1997. Average values of inorganic contents analyzed in 1997 were pH 7.2, EC 0.18dS/m, $NH_4-N$ 0.60mg/l, $K^+$ 4.12mg/l, $Ca^{2+}$ 12.12 mg/l, $Mg^{2+}$ 2.75mg/l, $Na^+$ 15.1mg/l, $NO_3-N$ 1.97mg/l, $PO_4^{3-}$ 0.15mg/l, $PO_4^-$ 18.9mg/l, $Cl^-$ 21.8mg/l, Fe 0.22mg/l, COD 19.7mg/l. On the basis of these values, it was suitable for the irrigation source. Water pH of the Keum river ranged from 6.7 to 8.0. EC of the Daecheong-dam was maintained below 0.13dS/m, but those of the middle and lower stream were ranged from 0.13dS/m to 0.32dS/m. Monthly average values of all the ration contents were the highest in April and were decreased thereafter. And it was slightly increased in September. However $NO_3-N$, $SO_4^{2-}$ contents were higher in June than any other months. All the inorganic contents were the highest at Taepyeong-ri, Yeongi-gun due to sewage water and livestock wastes. The inorganic contents were negatively correlated with precipitation, generally.

• The Journal of the Korea Contents Association
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• v.17 no.11
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• pp.588-599
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• 2017

This paper analyzes internet access model between ISP, CP and end users where CP uses various technologies to provide direct access to ISP owning subscribers to consume its own contents in low cost and high quality. The level of access charge depends on the competitiveness of CP market. When CP market is perfect competitive, the level of access charge is identical to that of social optimum while when CP market is monopoly, the level of access charge is influenced by the sensitivity of the contents price to access charge for CP. The dead weight loss due to monopoly market in CP can be removed by the regulation of access charge. Socially optimal access charge in monopoly market of CP is lower than that in competitive market. This is because the regulator wants to set access price to lower level to reduce welfare loss from monopoly in CP market where CP determines the price to over marginal cost.

• Korean Journal of Plant Resources
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• v.11 no.3
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• pp.358-362
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• 1998

This study was carried out to examine the effect on the contents of dietary fiber, mechanical properties, and sensory quality of bread contained with 10% of high-fiber Camellia (Camellia japonica L.) seed flour. Bread added by dietary fiber was the contents of moisture, protein and ash higher than control bread, while the contents of lipid lower than that of control bread. The high-fiber with Camellia seed flour contained 8.6% soluble dietary fiber, 43.7% insoluble dietary fiber, and 52.3% total dietary fiber. The ratio of insoluble dietary fiber/soluble dietary fiber in the high-fiber with Camelia seed flour was 5 times. Bread with the addition of dietary fiber contained 6.9% total dietary fiber. With the addition of dietary fiber, water absorption , mixing time loaf weight, and hardness increased, but the loaf volume decreased . The sensory quality on bread added by dietary fiber was somewhat low in color, appearance, crumb texture, mouthfeel, flavor and overall preference was higher than that of control bread.

• Journal of The Korean Society of Grassland and Forage Science
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• v.17 no.4
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• pp.363-370
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• 1997

This experiment was carried out to investigate the effect of the mixed rates of endophyte-he and -infected seed on the endophyte fkquency, dry matter yield and forage quality of tall fescue(Festuca arundinacea Schreb.) at the Experimental Field of Grassland and Forage Crops Division, National Livestock Research Institute, Suweon, from 1993 to 1994. The results obtained are summarized as follows: Endophyte frequency was increased with mixed rates of higher endophyte-infected seed, however, it was not different between mixed rates of endophyte-free and -infected seed. DM yield of tall fescue was not different between mixed rates of endophyte-fke and -infected seed, and CP, NDF, ADF and IVDMD contents of forage quality were not influenced by mixed rates of endophyte-he and -infected seed. However, the weed contents were slightly increased with high level of endophyte-free seed. The results demonstrated that endophyk-fke tall fescue did not seem to be greatly weak under poor conditions, if the weed contents were slightly increase.

• Journal of Animal Science and Technology
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• v.63 no.2
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• pp.405-416
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• 2021

The aim of the study was to determine the effect of whole milk powder (WMP) as heterologous proteins on chicken breast emulsion-type sausages. The quality properties of WMP on such chicken breast emulsion-type sausages were investigated by measuring the proximate composition, pH, color, cooking yield, protein solubility, and by applying other methods, such as texture profile analysis (TPA), microphotograph, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and electronic nose. The crude fat, protein, and ash contents of 15% WMP samples were significantly higher than the control samples (p < 0.05). The redness of the cooked samples significantly increased with an increase in the WMP contents (p < 0.05). The cooking yield of WMP treated samples was significantly higher than the control sample (p < 0.05). Additionally, the hardness, gumminess, and chewiness of WMP treated samples were significantly higher than the control sample (p < 0.05). The sarcoplasmic and myofibrillar proteins of samples containing 15% WMP were significantly higher than the control samples (p < 0.05). The result of SDS-PAGE showed that the C protein, sarcoplasmic protein, actin, and tropomyosin increased with an increase in the WMP contents. The principal component analysis plot of WMP-treated samples was clearly different from that of the control samples. Based on these results, it was predicted that WMP could be useful as heterologous protein on emulsion-type sausage.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.514-520
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• 2012

This study examined the effects of various oils used in the preparation of goami baked Yackwa dough on the quality characteristics of goami baked Yackwa. To determine the optimal amount of oil for goami powder Yackwa dough, the hardness and moisture contents of both the flour and goami powder dough were measured. Dough hardness was the highest in flour Yackwa while moisture contents was the highest in goami Yackwa. Baked weight and dip syrup weight were heavier in flour. Hardness, a-values, and b-values were the highest in flour Yackwa, whereas moisture contents and L-values was the highest in goami Yackwa. In a sensory evaluation, overall preference was the highest for goami Yackwa and flour Yackwa made with 10% oil.

• Journal of the Optical Society of Korea
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• v.13 no.1
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• pp.139-145
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• 2009

Computational integral imaging (CII) is a new method for 3D imaging and visualization. However, it suffers from seriously poor image quality of the reconstructed image as the reconstructed image plane increases. In this paper, to overcome this problem, we propose a CII method based on a smart pixel mapping (SPM) technique for partially occluded 3D object recognition, in which the object to be recognized is located at far distance from the lenslet array. In the SPM-based CII, the use of SPM moves a far 3D object toward the near lenslet array and then improves the image quality of the reconstructed image. To show the usefulness of the proposed method, we carry out some experiments for occluded objects and present the experimental results.

• Culinary science and hospitality research
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• v.24 no.2
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• pp.96-102
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• 2018

The objective of this study was to assess the quality characteristics of Sulggitteok prepared with different ratios of chestnut powder: 0%, 5%, 10%, 15%, and 20%. The moisture content of the chestnut Sulggi without added chestnut powder was 38.24% than that of any other chestnut powder added groups and gradually decreased from 33.34~26.27% based on the addition of chestnut powder. In terms of color, the lightness (L) decreased significantly but redness (a) and yellowness (b) significantly (p<0.001) increased with increasing contents of chestnut powder. The total polyphenol content and DPPH free radical scavenging activity increased as the amount of chestnut powder increased and decreased. Total phenol contents of phenol contents was higher in the 10% added group (347.50 mg GAE/100 g) and DPPH radical scavenging activity was significantly higher in the 5% added group ($69.35{\pm}2.02%$) and 10% added group ($74.33{\pm}2.29%$). Texture profile analysis showed that the hardness, adhesiveness, chewiness were higher than that of the control. The result of sensory evaluation test and the overall acceptability showed that the taste, color, flavor, chewiness, softness and overall acceptability were the highest in the 10% added group while the color and flavor showed no significant different group. Based on these results, it is suggested that chestnut Sulggi with up 10% added chestnut powder can be developed as products.

• The Journal of the Korea Contents Association
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• v.14 no.8
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• pp.406-415
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• 2014

In this study, the fast-growing market in the Food Service Industry Study of the delivery service. The first objective of this study is to classify consumers food-related lifestyle and the second is the dimension of the delivery service quality will derive. According to the consumer's food-related life style, make about the consumer's delivery service quality perception and satisfaction to evaluate the differences. Food-related lifestyle 'health seeking type', 'fashion pursuit type', 'type taste pursue', 'seek safety-type', 'seek convenience-type' was separated, cluster analysis 'taste pursuit group', 'high-interest in foods group', 'seek convenience-group' were classified. Delivery service quality 'food quality', 'economic', 'ease of ordering', 'employee quality', 'sanitation', 'order quality' and were classified into six. That of 'food quality' and 'economic' factor were significantly different from the consumer group, but also the 'order quality', 'food quality', 'sanitation' and the order of the large degree of influence on satisfaction, respectively.