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Pollution of Pb in paddy field soil and rice plants at roadside areas;II. A study of the relationship between the content of Pb in paddy field soil and rice plants (도로변(道路邊)에 인접(隣接)한 경작지(耕作地) 토양(土壤) 및 작물체중(作物體中)의 연오염(鉛汚染);제(第)2보(報) 경작지(耕作地) 토양중(土壤中)의 연함량(鉛含量)과 작물체중(作物體中) 연함량(鉛含量)과의 관계(關係))

Lee, Seog-June;Kim, Jang-Eok
- Korean Journal of Environmental Agriculture
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- v.10 no.2
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- pp.138-148
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- 1991
The object of this stduy was to investigate the pollution by Pb in rice plants which were cultivated in paddy field soils located near roadside areas and to discover the relationship between lead content in rice plants and soils. Samples of soils and rice plants were collected directly from paddy fields at various distances from highways and expressways located in Kyungpook province. The results obtained were as follows : 1. The average content of Pb in each part of the rice plant was 12.8ppm in roots, 4.8ppm in leaves, 4.3ppm in stems, and 0.4ppm in brown rice. 2. The content of Pb in roots showed highly positive correlation with the Pb content of the soil. 3. The Pb content in stems, leaves, and brown rice showed positive correlation with the Pb content in roots. 4. The content of organically bounded, carbonate, and sulfide Pb in soils showed highly positive correlation with the Pb content in roots. 5. The absorption ratio showed positive correlation with soil pH and negative correlation with the content of Fe in soils.
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Post-slaughter Intervention Techniques to Ensure Tenderness of Beef Muscles for Korean Consumers (한국 소비자 쇠고기 연도 보증을 위한 도축후 도체 처리기술)

황인호
- Journal of Animal Science and Technology
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- v.48 no.6
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- pp.921-932
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- 2006
Management to improve beef tenderness is always been a historical idea, but during the recent past it has become an issue of prime importance to the meat scientists and the industries as well. Variation in tenderness is the prime explanation for consumer’s dissatisfaction for the concern meat. It has been well documented that both postmortem proteolysis and sarcomere length have significant effect on meat tenderness and its consistency. Electrical stimulation and tenderstretch techniques have been used by a number of countries to underpin carcass quality assurance schemes focused on eating quality. The mechanism(s) by which the postmortem interventions improve tenderness (or prevent toughness) has not been fully elucidated. However, it is evident that electrical stimulation accelerates the development of rigor mortis so that prevention of cold shortening is possible and ageing commences at higher temperatures. On the other hand, tendersretch appears to prevent meat toughness via placing tension of the myofibrils and connective matrix during rigor development. Previous findings indicated that electrical stimulation and tenderstretch improved beef tenderness even for fattened cattle under moderate chilling conditions. Recent studies demonstrate beef tenderness to be one of the most important factors determining satisfaction levels of Korean beef consumers. There are number of studies which reported that electrical stimulation and tenderstretch techniques improved Hanwoo tenderness and color. It is believed that the techniques are mostly useful wherein controls of carcass size, fatness and/or chilling regimes are not easy such as Korean beef industry. However, Korean beef industry is one such area where postmortem intervention techniques have not been adopted so far. Taking into consideration of the Korean beef industry, wherein carcass size and fatness varies the post-slaughter intervention technique could be the most feasible measurement to ensure eating quality. The manuscript attempts to highlight the current knowledge aiming primarily towards the assurance of beef tenderness.
https://doi.org/10.5187/JAST.2006.48.6.921 인용 PDF KSCI