• Journal of Radiation Industry
• /
• v.5 no.4
• /
• pp.383-391
• /
• 2011

This study was conducted to investigate the applicability of gamma irradiation for improving the quality of paprika and Japanese apricot extract-treated nitrite free pork jerky. Pork jerky was gamma-irradiated at 0, 3, 5, 7 and 10 kGy and physiochemical properties such as proximate composition, 2-thiobarbituric acid (TBARS) values, color stability, texture, and sensory property were then evaluated. The results showed that the treatment of paprika and Japanese apricot extract to the pork jerky increased Hunter color value and texture property and at the same time decreased TBARS values. When gamma irradiated, natural pigment extract-treated pork jerky did not produce any change in its proximate composition (moisture, crude protein, crude lipid contents), and TBARS values. However, the redness (a-value) of pork jerky increased as the irradiation dose increased, whereas shear force of pork jerky was decreased. Sensory result showed that gamma irradiation induced to decrease the sensory scores. Therefore, these results suggest that gamma irradiation and the addition of paprika and Japanese apricot extracts could be an effective mean to improve color and texture of restructured pork jerky without use of nitrite.

• Journal of the Korea Institute of Information Security & Cryptology
• /
• v.31 no.6
• /
• pp.1171-1179
• /
• 2021

Image forensic is performed to check image limpidness. In this paper, a robust scheme is discussed to detect median filtering in low quality images. Detection of median filtering assists in overall image forensic. Improved spatial statistical features are extracted from the image to classify pristine and median filtered images. Image array data is rescaled to enhance the spatial statistical information. Features are extracted using Markov model on enhanced spatial statistics. Multiple difference arrays are considered in different directions for robust feature set. Further, texture operator features are combined to increase the detection accuracy and SVM binary classifier is applied to train the classification model. Experimental results are promising for images of low quality JPEG compression.

• Food Science of Animal Resources
• /
• v.30 no.1
• /
• pp.13-19
• /
• 2010

To investigate the differences in the quality characteristics between commercial Korean native chicken (KNC) and broiler (CB), nutritive and quality parameters of the two chicken species were determined. The KNC thigh muscle had a lower content of crude fat and higher crude ash than the CB thigh. In regards to the fatty acid composition, KNC breast muscle had a higher content of arachidonic acid (C20:4) than CB. The level of inosine was higher in the CB thigh muscle than KNC but there was little difference in other nucleotide compounds. The KNC breast had higher amounts of glycine, alanine, and proline than CB, which are closely related to high quality meat flavor. The sensory acceptance was not significantly different between the breast and thigh of KNC and CB. However, KNC had higher cohesiveness, chewiness and gumminess than CB, which are indicative of a unique texture property. Based on these results, commercial KNC may have superior nutritional quality, taste, and unique texture when compared with CB. Thus, the consumer preference for KNC may be partially explained by these distinctive quality characteristics.

• Asian-Australasian Journal of Animal Sciences
• /
• v.19 no.1
• /
• pp.102-108
• /
• 2006

Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of myosin heavy chain (MHC). However, the effect of MTGase on MHC from low-quality meat was less than that from the normal meat when the reaction time was not enough. The breaking strength of the heat-induced gel made of myosin B from low-quality meat with MTGase was lower than that of normal meat. Sausage made with low-quality meat with MTGase did not exhibit improved hardness, as compared to that made with normal meat. Results of this study indicated that use of low-quality meat in the manufacture of sausage was feasible to get textural property equal to that of normal meat sausage, when a half or more of the raw material was normal meat and MTGase was used in the sausage.

• 제어로봇시스템학회:학술대회논문집
• /
• 2004.08a
• /
• pp.2059-2064
• /
• 2004

Texture analysis is an important role for automatic visual insfection. This paper presents an application of wavelet extension and Gray level co-occurrence matrix (GLCM) for detection of defect encountered in textured images. Texture characteristic in low quality images is not to easy task to perform caused by noise, low frequency and small dimension. In order to solve this problem, we have developed a procedure called wavelet image extension. Wavelet extension procedure is used to determine the frequency bands carrying the most information about the texture by decomposing images into multiple frequency bands and to form an image approximation with higher resolution. Thus, wavelet extension procedure offers the ability to robust feature extraction in images. Then the features are extracted from the co-occurrence matrices computed from the sub-bands which performed by partitioning the texture image into sub-window. In the detection part, Mahalanobis distance classifier is used to decide whether the test image is defective or non defective.

• Korean journal of food and cookery science
• /
• v.18 no.6
• /
• pp.655-660
• /
• 2002

We examined the quality characteristics and texture of Jokpyuns with chicken and codfish. In proportion to the increase of water addition, the color became lighter and the texture characteristics decreased in So-Jokpyuns, which were prepared with cow feet. The texture and taste had an influence on overall preference of So-Jokpyun. Yongbon-Jokpyun which was prepared with cow feet and chicken was much preferred to So-Jokpyun in the appearance and texture, and showed a similar preference with So-Jokpyun. However, Sodaegu-Jokpyun which was prepared with cow feet and codfish was not preferred to So-Jokpyun in all items including appearance and texture, and the overall preference was remarkably low. Overall preference of Yongbong-Jokpyun and Sodaegu-Jokpyun was greatly related with the preference of taste and flavor. The lightness and the degree of yellow color of Yongbong-Jokpyun were higher and the degree of red color was lower than So-Jokpyun. On the other hand, the results of lightness, degree of red and yellow color in Sodaegu-Jokpyun were opposite to those of Yonsbong-Jokpyun. In case of the hardness, Yongbong-Jokpyun was the lowest and Sodaegu-Jokpyun was similar with So-Jokpyun. Adhesiveness of Yongbong-Jokpyun and Sodaesu-Jokryun was lower than that of So-Jokpyun. There was no difference in the springiness and cohesiveness among 3 kinds of Jokpyun.

• The Journal of Natural Sciences
• /
• v.5 no.2
• /
• pp.33-38
• /
• 1992

A new texture segmentation-based image coding technique which performs segmentation based on roughness of textural regions and properties of the human visual system (HVS) is presented for multime-dia teleconference. The segmentation is accomplished by thresholding the fractal dimension so that textural regions are classified into three texture classes; perceived constant intensity, smooth texture, and rough texture. An image coding system with high compression and good image quality is achieved by developing an efficient coding technique for each segment boundary and each texture class. We compare the coding efficiency of this technique with that of a well established technique (discrete cosine transform (DCT) image coding).

• Preventive Nutrition and Food Science
• /
• v.9 no.2
• /
• pp.107-112
• /
• 2004

Texture hardening of Yackwa during storage is the major quality deterioration of Yackwa. In this study the effects of gellan gum and xanthan gum on texture hardening of Yackwa during storage were studied. Instrumental hardness and sensory evaluation results showed that addition of 0.05 % and 0.1 % of gellan gum or 0.1 % and 0.5 % of xanthan gum significantly decreased the hardness of Yackwa by 32 ∼ 63 % after 4 weeks of storage. Retardation of texture hardening was obtained even at the 0.05 % level of gellan gum, indicating that gellan gum was a more potent texture modifier for Yackwa than xanthan gum. Correlation analysis between moisture content and hardness of Yackwa showed that there was high correlation between moisture content and hardness of Yackwa after 4 weeks storage ($r^2$=-0.998), regardless of the initial moisture content. These results suggest that retardation of texture hardening during storage is primarily related to moisture retention of Yackwa during storage.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
• /
• 1996.03a
• /
• pp.24-29
• /
• 1996

The seniconductor, which is precision product, requires many inspection processes. The surface conditions of the semiconductor chip effect on the functions of the semiconductors. The defects of the chip surface is crack or void. Because general inspection method requires many inspection processes, the inspection system which searches immediately and preciselythe defects of the semiconductor chip surface. We propose the inspection method by using the computer vision system. This study presents an image processing algorithm for inspecting the surface defects(crack, void)of the semiconductor test samples. The proposed image processing algorithm aims to reduce inspection time, and to analyze those experienced operator. This paper regards the chip surface as random texture, and deals with the image modeling of randon texture image for searching the surface defects. For texture modeling, we consider the relation of a pixel and neighborhood pixels as noncasul model and extract the statistical characteristics from the radom texture field by using the 2D AR model(Aut oregressive). This paper regards on image as the output of linear system, and considers the fidelity or intelligibility criteria for measuring the quality of an image or the performance of the processing techinque. This study utilizes the variance of prediction error which is computed by substituting the gary level of pixel of another texture field into the two dimensional AR(autoregressive model)model fitted to the texture field, estimate the parameter us-ing the PAA(parameter adaptation algorithm) and design the defect detection filter. Later, we next try to study the defect detection search algorithm.

• Food Science of Animal Resources
• /
• v.35 no.5
• /
• pp.660-668
• /
• 2015

This study was performed to investigate the chemical composition, mineral status, oxidative stability, and texture attributes of dry-cured ham from pigs fed processed sulfur (S, 1 g/kg feed), and from those fed a basal diet (CON), during the period from weaning to slaughter (174 d). Total collagen content and soluble collagen of the S group was significantly higher than that of the control group (p<0.05). The pH of the S group was significantly higher than that of the control group, whereas the S group had a lower expressible drip compared to the control group. The S group also showed the lower lightness compared to the control group (p<0.05). In regard to the mineral status, the S group had significantly lower Fe²⁺ and Ca²⁺ content than the control group (p<0.05), whereas the proteolysis index of the S group was significantly increased compared to the control group (p<0.05). The feeding of processed sulfur to pigs led to increased oxidative stability, related to lipids and pigments, in the dry-cured ham (p<0.05). Compared to the dry-cured ham from the control group, that from the S group exhibited lower springiness and gumminess; these results suggest that feeding processed sulfur to pigs can improve the quality of the texture and enhance the oxidative stability of dry-cured ham.