• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.11
• /
• pp.1629-1640
• /
• 2015

This study was performed to compare carcass traits, sensory characteristics, physiochemical composition, and contents of nucleotides, collagen, and free amino acids among quality grades (QG) and to understand the association between QG and above parameters in loin and rump of Korean cattle steer. Loin and rump samples were obtained from 48 Korean cattle steers with each of four QG (QG 1++, 1+, 1, and 2; average 32 months of age). Carcass weight and marbling score (MS) were highest in QG 1++, whereas texture score measured by a meat grader was highest in QG 2. A correlation analysis revealed that MS (r = 0.98; p<0.01) and fat content (r = 0.73; p<0.01) had strong positive correlations with QG and that texture had a strong negative correlation (r = -0.78) with QG. Fat content in loin was highest but protein and moisture contents were lowest in QG 1++. Our results confirmed that a major determinant of QG is the MS; thus, intramuscular fat content. The International Commission on Illumination $L^*$, $a^*$, and $b^*$ values in loin were highest in QG 1++. Numeric values of shear force in loin were lowest in QG 1++, whereas those of tenderness, juiciness, and overall acceptability tended to be highest in QG 1++ without statistical significance. QG was strongly correlated with juiciness (r = 0.81; p<0.01) and overall acceptability (r = 0.87; p<0.001). All sensory characteristics were higher (p<0.05) in loin than those in rump. Adenosine-5'-monophosphate (AMP) and inosine-5'-monophosphate (IMP) contents in both loin and rump did not differ among QGs. No nucleotide (AMP, IMP, inosine, hypoxanthine) was correlated with any of the sensory traits. Total, soluble, and insoluble collagen contents in loin were higher in QG 1++ than those in QG 1. All three collagens had lower content in loin than that in rump. All three collagens were positively correlated with tenderness, juiciness, and overall acceptability. Glutamic acid content did not significantly differ among the four QGs in either loin or rump. In conclusion, it is confirmed that QG is associated with sensory traits but nucleotide contents in beef may not be a major factor determining meat palatability in the present study.

• Proceedings of the KIEE Conference
• /
• 2004.11c
• /
• pp.304-306
• /
• 2004

With the developing of current multimedia broadcasting, user will be provided for lots of various content through the various channel and media. Content provider and consumer want the various service using content with the better quality which is fit to users' preference. For transmitting this content in the limited transmission channel capacity, it needs to transmit the highly compressed content. The content of 3D mesh model-based on MPEG-4 enables the various content service that provides the lower size and the resonable quality, and Personalize(Targeting) service just provide the contents that user more wants and likes. This paper presents the study on the targeting service using compression of 3D mesh model-based on MPEG-4 and the adaptation of Embedded Graphic application program using it.

• Journal of the Korean Geophysical Society
• /
• v.7 no.3
• /
• pp.217-224
• /
• 2004

20 groundwater samples in Sahagu Busan were analyzed to understand the characteristics of groundwater quality of the area. Using the data, physical and chemical property, mineral contents, water-rock reaction of the groundwater carried out. The water type in the area is Ca2+-HCO3- and Ca2+-(Cl-+SO42-). Average EC value of the groundwater is 540μS/cm, but in the case of several samples influenced by eawater, the value is up to 4,140μS/cm. Some samples are exceeding the drinking water tandard in NO3-N and NH4-N. On the other hand, contamination by heavy metal is not found.

• Journal of Digital Contents Society
• /
• v.4 no.2
• /
• pp.181-189
• /
• 2003

The requirement of distributed multimedia applications is the need for sophisticated QoS(quality of service) management. In terms of distributed multimedia systems, the most important catagories for quality of service are a timeless, volume, and reliability In this paper, we discuss a method for increasing reliability through fault tolerance. We describe the design and implementation of the ECA running on distributed multimedia environment. ECA is a system is able to classify automatically a software error based on distributed multimedia. This papaer explains a performance analysis of an error classification system running on distributed multimedia environment using the rule-based DEVS modeling and simulation techniques. In DEVS, a system has a time base, inputs, states, outputs, and functions.

• Herbal Formula Science
• /
• v.16 no.1
• /
• pp.95-107
• /
• 2008

Objectives : Hwangnyeonhaedok-tang(HNHDT) is the one of well-known traditional herbal formula and has been widely used for the treatment of various diseases in Korea. For the quality improvement of commercial traditional herbal formula, we investigated the quality of prepared HNHDT. Methods: We measured the contents of baicalin, berberine and geniposide in the HNHDT Ex preparations on the market by HPLC and compared with the official notice of ingredients. Results: In 3 preparations of HNHDT covered with the national health insurance(NHI), the content of baicalin was various from 32.83mg to 185.05mg, the total berberine was $12.0{\sim}50.75mg$ and geniposide was $12.57{\sim}44.84mg$. Contents of marker ingredients in NHI Preparations were below the standard and showed a large variation. In 7 non NHI Preparations of HNHDT and the standard(STD) HNHDT manufactured in laboratory, the content of baicalin was $37.16{\sim}115.69mg$, the total berberine was $5.62{\sim}28.43mg$ and geniposide was $10.98{\sim}113.47mg$. But, because composition of non-NHI preparations is different from NHI preparations, every maker's contents were up to the notice for baicalin and berberine. There was newly enforced standard regulations of geniposide in non-NHI preparations, so contents of geniposide was up to that standard only in JI and STD. Conclusions: There was a large variation of contents in the HNHDT Ex preparations on the market and the quality differences were existed between NHI and non-NHI preparations of HNHDT. Further studies for evaluation of efficacy differences and standardization of manufacturing processes are necessary.

• Journal of Animal Science and Technology
• /
• v.57 no.11
• /
• pp.34.1-34.5
• /
• 2015

Himalayan dock (Rumex nepalensis) was evaluated for forage value and antinutrients under three, five and seven weeks cutting intervals in the temperate environment. Dry matter (DM) content was measured for each cutting interval. Forage quality parameters such as Crude Protein (CP), Acid Detergent fiber (ADF), Neutral Detergent Fiber (NDF), Calcium (Ca) and Phosphorus (P) were analyzed. Plants with seven weeks cutting interval gave higher DM yield. CP and P content were significantly higher for three weeks cutting intervals. Average CP contents were 31.38 %, 30.73 % and 27.32 % and average P content 0.58 %, 0.52 % and 0.51 % for three, five and seven weeks cutting intervals, respectively. Ca content did not differ significantly between cutting intervals. The average Ca content were 0.91 %, 0.90 % and 90 %, for three, five and seven weeks cutting intervals, respectively. Tannin and mimosine contents were not significantly different between cutting intervals. Average tannin contents were 1.32 %, 1.27 % and 1.26 % and mimosine 0.38 %, 0.30 % and 0.28 % for three, five and seven weeks cutting intervals, respectively. The study concluded that R. nepalensis could be a potential source of protein for livestock. The study also suggests seven weeks harvesting interval to provide plants with high dry matter yield, high forage quality and very low levels of anti-nutrients.

• Culinary science and hospitality research
• /
• v.9 no.2
• /
• pp.22-32
• /
• 2003

The cheese cakes of three family restaurants (A, B, and q were compared for water activity, Brix, free sugar contents, color difference, viscosity, and sensory evaluation. The carbohydrate contents of cheese cake made in B is higher than the others. However, the products in C have the highest values for the crude protein contents. In viscosity, the products in C have the lowest values in cutting strength and compression strength. In order to measure the quality of cheese cake for different family restaurants, 83 undergraduate students were selected. It is found that they like the products in A better than those in Band C for aroma, sweetness, and taste. The results suggest that the taste is the most important factor for quality, and the aroma is the secondary effective factor.

• International Journal of Quality Innovation
• /
• v.10 no.2
• /
• pp.77-96
• /
• 2009

Industry competition environment is not being meaning of internal and external distinction. This may be phenomenon of globalization progress. In this time, we wish to examine present level in our enterprise and also analyze cause relation between 7 category of China Excellence Performance model which is modified Malcolm Baldridge Model and compare with China enterprise by using the same questionnaire with China. It is right opportunity to obtain information by comparing China enterprise with the Korea. This questionnaire composition and contents used as it is questionnaire contents that enforce in 2007 in China CAQ. The survey on Korea enterprises' is 509 by KSA in 2008, China is surveyed 1679 by CAQ in 2007. In Korea 'leadership', 'strategy planning', 'customer and market', 'measurement, analysis and improvement' 'resources management' and 'process management' stronger than China, but in China 'performance results' is stronger than Korea.

• Proceedings of the Korea Contents Association Conference
• /
• 2003.11a
• /
• pp.321-327
• /
• 2003

In the era of global competition, international competitiveness depends greatly on the prompt provision of overseas information. In the field of Science and Technology, it is very important to catch the research or technical trends of advanced countries in time. In this paper, we explain the process of collecting, evaluating, and distributing KISTI's overseas S&T trend information service. We also explain a quality management system which evaluates the quality of the information without loosing promptness.

• Proceedings of the Korean Operations and Management Science Society Conference
• /
• 2004.10a
• /
• pp.323-326
• /
• 2004

In recent years, domestic e-learning market has made rapid progress in its quality and quantity with the astonishing rate growth of internet. Although educational Websites are replacing the traditional second level education market, many of those Websites' contents have poor or unknown quality. To build an effective educational Website, it is essential to have clear evaluation criteria. Therefore, this study aims to examine what evaluation factors influence the satisfaction level of educational Websites for elementary school students. In conclusion, implications are discussed along with limitations and future research direction.