• 월간낙농육우
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• v.18 no.12 s.200
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• pp.94-98
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• 1998

TMR사양은 이제 낙농가에게 확고한 젖소 사양관리의 한부분으로 자리매김을 하고 있다. 1993년 정부의 시범사업으로 TMR공동배합소를 설치하고 운영해오면서 연구, 습득한 내용들을 많은 낙농가와 공유하고자 TMR관련하여 글을 다음과 같이 낙농육우지에 연재코자 합니다. 독자 여러분의 많은 관심과 지도를 부탁드립니다.

• 월간낙농육우
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• v.18 no.11 s.199
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• pp.94-97
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• 1998

TMR사양은 이제 낙농가에게 확고한 젖소 사양관리의 한부분으로 자리매김을 하고 있다. 1993년 정부의 시범사업으로 TMR공동배합소를 설치하고 운영해오면서 연구, 습득한 내용들을 많은 낙농가와 공유하고자 TMR관련하여 글을 다음과 같이 낙농육우지에 연재코자 합니다. 독자 여러분의 많은 관심과 지도를 부탁드립니다.

• 월간낙농육우
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• v.18 no.10 s.198
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• pp.106-109
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• 1998

TMR사양은 이제 낙농가에게 확고한 젖소 사양관리의 한부분으로 자리매김을 하고 있다. 1993년 정부의 시범사업으로 TMR공동배합소를 설치하고 운영해오면서 연구, 습득한 내용들을 많은 낙농가와 공유하고자 TMR관련하여 글을 다음과 같이 낙농육우지에 연재코자 합니다. 독자 여러분의 많은 관심과 지도를 부탁드립니다.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.115-121
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• 2003

The pork quality was determined with following treatments. The meat samples were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(Control), 3% beef tallow and 2% perillar seed oil(T1), 250 ppm vitamin E(a-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vitamin E in T3(T4), 3% beef tallow and 2% CLA(Conjugated linoleic acid, T5). T1 had the lowest sarcomere length, salt solubility and total protein contents among the treatments. Salt solubility and total protein content of T2 and T4 which had been fed diets containing Vit. E were higher than those of T1 and T3 which had not been fed diets without Vit. E. pH and water holding capacity(WHC) values of control were higher than those of T1, T3 and T5, while WHC of T2 and T4 was higher than those of T1, T3 and T5. The hunter L value of meat and a value of fat showed higher in T5 than those in control, T, T3. The adhesiveness of T3 and the springiness of T5 in cooked meat showed higher level than other treatments.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.1-6
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• 2019

Horse fat was vacuum-extracted from fatty tissues of Jeju and Halla horse meat and their physicochemical properties were compared to those of commercial lard and beef-tallow. For color, ${\Delta}E$ was found to be decreased when crystallized. Although acid values of horse fat were higher than those of lard and beef-tallow, p-anisidine and totox values were lower. The iodine value of beef-tallow was the lowest (44.61), and those of horse fat and lard were similar (57.53-57.74). Only horse fat contained ${\alpha}-tocopherol$. The contents of ${\gamma}-tocopherol$ in Jeju and Halla horse fat, lard, and beef-tallow were 7.08, 4.57, 2.13, and 1.91 mg/kg, respectively. Palmitoleic acid ($C_{16:1}$) was found in horse fat. Melting and crystallization curves of horse fat displayed two endothermic and exothermic peaks which were differentiated from lard and beef-tallow. These results indicated that horse fat demonstrates different physicochemical properties compared to lard and beef-tallow, when applied to various types of lipid products.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.288-292
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• 1998

Thermooxidative stabilities of soybean oil, beef tallow and palm oil were studied during frying of steamed noodles. Steamed noodles were fried in $150^{\circ}C$ oils for 70 sec at the interval of 30 min. The frying oil was taken every 8 hrs for the analysis of peroxide value (PV) and free fatty acid (FFA) content, fatty acid composition, and tocopherol and tocotrienol content. A little change was shown in PV and FFA content in soybean oil during frying; on the other hand, rapid increase in beef tallow and palm oil was observed. Unsaturated fatty acid content was the highest in soybean oil, followed by palm oil and beef tallow. While fatty acid composition in soybean oil was not changed during frying, unsaturated fatty acid content decreased and saturated fatty acid increased in beef tallow and palm oil, which showed susceptibility to the oxidation. The ratio of linoleic acid to palmitic acid did not show difference with frying time in soybean oil: however, it decreased in other oils with a high correlation with frying time and higher decreasing rate in palm oil was observed. These suggested that soybean oil was the most stable to thermooxidation and the stability was followed by beef tallow and palm oil. Tocopherol was disappeared during frying and 87.5, 81.1, and 73.1% were remained in soybean oil after 8, 16 and 24 hour frying, respectively. Also the rate decreased in the order of ${\gamma}-,\;{\beta}-\;and\;{\alpha}-tocopherol$. However, 34.2 and 169.0 ppm tocopherol and tocotrienol which were present in control samples of beef tallow and palm oil were completely disappeared by 8 hr frying. Therefore, high thermooxidative stability of soybean oil resulted from higher residual amount of tocopherol during frying, and lower stability of palm oil than beef tallow was partly due to high degree of unsaturation.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.9-15
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• 2003

All diets were based on feeds of fattening period pigs(LY x D, ca. 90 kg) with six treatments, which were the control, containing 5% beef tallow(C), 3% beef tallows and 2% perilla seeds oil(T1), 250 ppm vit. E(${\alpha}$-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vit. E in T3(T4), and 3% beef tallow and 2% CLA(T5), respectively. Produced porks and their carcass characteristics were as follows. The daily gain of pigs was higher in T2 and 73 than any other treatments(p<0.05). Its T2 and T3 was 3.71 and 3.80 respectively, however, there was no significance in feed intake. The highest back fat thickness was shown in control group on market weight, while there was no significant difference on their initial weight. Loin-eye muscle area did not show any significant difference on initial weight and on market weight, however, its T5 was about twice as large as T2's. Content of triglyceride in blood was high in control group as compared to others; especially, the values for T3, T4 and T5 were significantly low(p <0.05). There was no significant difference in total cholesterol contents, and the ratio of HDL cholesterol/total cholesterol was higher in vit. E treated samples than untreated sample. Atherogenic index was high in sample with T3 and low in sample with T2. The perilla seed oil, squid fish oil, and vit. E decreased atherogenic index. Dressing percentage, back fat thickness, and grade did not show any significant difference(p >0.05); however, T2, C and T3, T1 and T5 showed 4.67, 4.29, 4.00 respectively, in grades.

• 월간낙농육우
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• v.18 no.9 s.197
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• pp.104-106
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• 1998

TMR사양은 이제 낙농가에게 확고한 젖소 사양관리의 한부분으로 자리매김을 하고 있다. 1993년 정부의 시범사업으로 TMR공동배합소를 설치하고 운영해오면서 연구, 습득한 내용들을 많은 낙농가와 공유하고자 TMR관련하여 글을 다음과 같이 낙농육우지에 연재코자 합니다. 독자 여러분의 많은 관심과 지도를 부탁드립니다.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.10a
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• pp.808-813
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• 2005

Structural integrity assessment of defected pipe is important in fitness for service evaluation and proper engineering assessment is needed to determine whether pipelines are still fit for service. This paper present a failure prediction of gas pipes made of APIl X65 steel with gouge using stress-modified true fracture strain, which is regarded as a criterion of ductile fracture. For this purpose, API X65 pipes with gouge are simulated using elastic-plastic FE analyses with the proposed ductile failure criterion and the resulting burst pressures are compared with experimental data. Agreements are quite good, which gives confidence in the use of the proposed criteria to defect assessment fer gas pipelines. Then, further extensive finite element analyses are performed to obtain the burst pressure solution of pipes with gouge as a function of defect depth, length and pipeline geometry.

• Food Science of Animal Resources
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• v.23 no.3
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• pp.227-235
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• 2003

The results were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(C) as control and 2% perilla seed oil(Tl), 3% beef tallow and 2% squid viscera oil(T2), 3% beef tallow and 2% CLA(conjugated linoleic acid, T3). All porks were stored at 1$^{\circ}C$ for 28 days. pH value of control group was higher than other treatments. Water holding capacity(WHC) did not show any significant difference among treatments, however, WHC of C and T3 was increased as storage days increased. Protein solubility of T3 was higher than the other treatments, but that of all groups increased up to 14 days of storage and then decreased. The a* value of C was higher than the others, but b* value was low on 28 days of storage. Volatile base nitrogen(VBN) value of T3 showed the highest level, but that of Tl was the lowest. Thiobarbituric acid reactive substances(TBARS) of T2 and T3 were' higher than those of C and Tl. In sensory analysis, meat color and overall acceptability of C were higher than those of the other treatments in raw meat, and meat appearance was higher than level in Tl.