• Korean Journal of Poultry Science
• /
• v.42 no.2
• /
• pp.101-108
• /
• 2015

This study investigated the initial pH measured at 15 min post-mortem, ultimate pH, water holding capacity (WHC), and color of meats obtained from five lines of Korean native chicken (KNC) for the development of breed for high-quality meat. In addition, the effect of sex was examined. In total, 595 $F_1$ progeny (Black [B], Grey-Brown [G], Red-Brown [R], White [W] and Yellow-Brown [Y]) from 70 full-sib families were used. Chickens were slaughtered at 20 wk of age and the measurement traits of all breast and thigh meats from 595 chickens were analyzed. The initial pH at 15 min post-slaughter of the breast and thigh meats was affected by the line and sex of Korean native chicken (P<0.05). However, there was no line and sex effect on ultimate pH and WHC of the breast and thigh meat except that the ultimate pH of thigh meat had line effect. Except for the $L^*$ value of breast meat, the meat color was significantly affected by line and sex (P<0.05). The ultimate pH showed consistently negative correlation with the $L^*$ value and positive correlation with the $a^*$ value in breast and thigh meats. Based on the results, we concluded that the line W in male chickens and the line G and W in female chickens may be good candidates for the selection to develop breed for high-quality meat because these lines showed property of high initial pH or/and ultimate pH.

• Korean Journal of Food Science and Technology
• /
• v.18 no.3
• /
• pp.245-248
• /
• 1986

The seasonal variation in lipid contents and fatty acid composition in the muscle of sardine, Sardinops melanosticta, caught between April, 1985 and March, 1986 was studied. The lipid contents in the muscle varied remarkably from 5.2 to 17.2% for the whole muscle, from 1.6 to 8.4% for the white muscle and from 8.8 to 20.8% for the dark muscle through the sampling periods. The lipid contents in the sardine muscle showed the lowest value in January, and the highest value in July, and the major fatty acids in the muscle were 16:0, 18:1, 20:5 and 22:6. The seasonal variation in fatty acids of sardine showed a tendency of high levels of polyenes such as 20:5 and 22:6 and low levels of saturates and monoenes such as 16:0 and 18:1 during the season of low lipid, while that showed the high levels of saturates and monoenes, and the low levels of polyenes during the season of high lipid.

• International Commerce and Information Review
• /
• v.15 no.2
• /
• pp.109-128
• /
• 2013

With the growth of contents business, the expansion of domestic culture contents into global market became active. However, while some field such as game, music and movie have made fine results, education contents has failed to make significant success in global market. Therefore, this study intends to look into a case of Contents Management Institute(CMI), which spread G-Learning into La Ballona Elementary School located in LA. In this case, CMI successfully dealt with diverse difficulties to conduct a G-Learning class in the school and helped to increase students' achievement. Based on analyzing this case, this study suggests three reasons behind the success. First, by separating platform and learning contents in development process, CMI could save the cost in contents development and handle problems swiftly. Second, it could be possible to use human resources efficiently by constucting a support organization. Third, by sharing information and doing persuasion CMI could lead to chain persuasion process among local decision makers.

• Parasites, Hosts and Diseases
• /
• v.35 no.1
• /
• pp.63-66
• /
• 1997

In a 43-year-old Korean man who underwent radical gastrectomy due to a malignant stromal tumor, was found to have an enlarged Iymph node at transverse mesocolon. The Iymph node exhibited histologically necrotizing eosinophilic granuloma formed around a track containing sections of a nematode larva. The well preserved nematode sections revealed polymyarian muscle cells, Y-shaped lateral cord, a large excretory gland cell, intestine and eosinophilic cuticle. The nematode sections were identified as a larva of Anisnkis species In Korea, thIns is the first case of elrtragas trio into stinal anisakiasis.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.27 no.2
• /
• pp.114-120
• /
• 1994

To clarify the effect of storage temperature on the morphological and histological changes of plaice, Paralichthys olivaceus muscle at early stages after killing, the changes in breaking strength of muscle, morphological observation of myofibrils and histological observation of extracellular spaces during storage at $0^{\circ}C\;and\;10^{\circ}C$ were studied. The maximum breaking strength of samples stored at $0^{\circ}C$ was reached within 10hrs and then it dropped significantly (p<0.05) from 10hrs to 25hrs of storage. However, breaking strength was not increased in fresh muscle stored at $10^{\circ}C$ and gradually decreased after 10hrs storage. In myofibrils prepared from dorsal muscle immediately after death, A-band, I-band, H-band and Z-line in sarcomere were clearly distinguishable from each other. Due to muscle contraction, it was not easy to distinguish H-band from I-band observed in sarcomere stored at $0^{\circ}C$ after 10hrs storage. But, in the case of samples stored at $10^{\circ}C$, H-band could be observed dimly until 15hrs of storage. The changes in morphological myofibrils were closely related to increase of breaking strength. No extracellular space was observed among muscle cells immediately after killing. Stored samples at $0^{\circ}C$ showed extracellular spaces after 15hrs storage. On the other hand, samples stored at $10^{\circ}C$ didn't show any extracellular spaces until 15hrs storage and showed extracellular spaces after 24hrs storage. It was thought that the post-mortem tenderization of plaice muscle was closely related to the gradually disintegration of the extracellular matrix structure after killing.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.27 no.4
• /
• pp.327-334
• /
• 1994

This study was undertaken to clarify the effect of killing methods on the morphological and histological changes of plaice, Paralichthys olivaceus muscle at early stage after killing. Killed samples by the three different methods were stored at $5^{\circ}$, and the changes in breaking strength of muscle, morphological observation of myofibrils and histological observation of extracellular spaces through storage were monitored. Samples killed by electrifying in sea water showed the maximum value of breakin strength immediately after killing and then it dropped significantly(p<0.05) until 2.5hrs passed. Breaking strength of samples killed by spiking at the head instantly and dipping in sea water including anesthetic rose steadily over 10hrs and 15hrs after killing, respectively. In myofibrills prepared from dorsal muscles immediately after spiking at the head instantly, A-band, H-band, I-band, and Z-line in sarcomere were clearly distinguishable each other. Due to muscle contraction by electrical stimulation, it was impossible to distinguish H-band from I-band observed in sarcomere immediately after killing for samples killed by electrifying. But, in the cases of samples killed by spiking and dipping, H-band could be observed dimly until 10hrs and 15hrs storage. No extracellular space was observed among muscle cells immediately after spiking at the head instantly. Samples killed by spiking at the head instantly and dipping in sea water including anesthetic showed extracellular spaces among all muscle cells after 15hrs and 25hrs storage, respectively. The other hand, samples killed by electrifying in sea water (110V, 30sec.) showed a few extracellular spaces immediately after killing and then it showed extracellular spaces among all muscle cells after 2.5hrs storage.

• Restorative Dentistry and Endodontics
• /
• v.35 no.1
• /
• pp.24-29
• /
• 2010

The purpose of this study was to find out the relationship of radiographic lesion size, gender, age of patients and radiographic character to the diagnosis of periapical cyst and granuloma. The data was collected from 187 periapical lesions of 167 patients who undergone apical surgery at Department of Conservative Dentistry, Seoul National University Dental Hospital from 2003 to 2005. The lesion were surgically removed and send for biopsy to the Oral Pathology Laboratory. From the initial radiograph, lesion size was calculated using $PiViewSTAR^{(R)}$ (INFINITT, Korea) program. The obtained data were statistically evaluated using SPSS (p<0.05). The result were as followings: 1. From 187 biopsy samples, the incidence of periapical cyst was 28.34% and granuloma was 65.24%. 2. There was a significant correlation between periapical cyst and the size of radiographic lesion (p<0.01). 3. There were no significant correlations between age, gender, location of lesion and the final diagnosis (p>0.05). 4. There was a significant correlation between the non-demarcation of the lesion and the incidence of periapical granuloma (p<0.01).

• Korean Journal of Poultry Science
• /
• v.41 no.3
• /
• pp.181-189
• /
• 2014

This study was conducted to investigate the effect of chicken skin and pork backfat on quality of Dakgalbi-taste chicken sausage as fat sources. The sausages were manufactured with 100% chicken breast without fat sources, 85% chicken breast meat with 15% chicken skin or 85% chicken breast meat with 15% pork backfat, respectively. Batters for production of chicken sausage were mixed with 5% Dakgalbi sauce and 4.92% ingredients (meat and lipid basis) for 20 min and then stuffed into casing. All cooked sausages were vacuum-packaged and stored at $4^{\circ}C$ for 14 days. Moisture and crude protein contents were higher in the control, and crude lipid content was higher in chicken sausage with pork backfat (p<0.05). Unsaturated fatty acids content and monounsaturated fatty acids/saturated fatty acids ratio of sausage with pork backfat were lower than those of control and sausage with chicken skin (p<0.05), which were influenced by fatty acids compositions of fat sources. The chicken sausage with pork backfat showed a lower hardness and chewiness, and higher springiness measured by food texture analyzer. The sausage with pork backfat had a high level of water holding capacity (WHC) during storage (p<0.05). In conclusion, Dakgalbi-taste chicken sausage containing chicken skin had higher unsaturated fatty acid compositions, but showed lower textural quality compared with that containing pork backfat.

• Food Science of Animal Resources
• /
• v.28 no.4
• /
• pp.395-400
• /
• 2008

This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

• Proceedings of the KOR-BRONCHOESO Conference
• /
• 1979.05a
• /
• pp.4.4-5
• /
• 1979

The degree of hearing impairment of chronic otitis media will indicate the nature and severity of middle ear pathology especially condition of ossicular chain, size of ear drum perforation and location of granulation tissue in the middle ear cavity. The subjects were 189 ears of tympanoplasty for chronic otitis media and divided into four groups as follows: Normal ossicular chain with only ear drum perforation (group I), normal ossicular chain with granulation tissue only around the ossicles regardless of any other region (group II), ossicular ankylosis or fixation of handle of malleus to promontory with or without granulation tissue around the ossicle (group III) and ossicular interruption by partial or complete destruction(groupf IV). The results were concluded as follows: 1) The average hearing threshold of chronic otitis media was 44.6 dB and hearing threshold was closely related to the condition of ossicular chain. Hearing threshold became greater in order of normal ossicular chain, ankylosis and interruption. 2) The average hearing threshold of ossicular interrupted group was 49.1 dB and it was greater in the cases of total destruction than that of partial destruction. 3) The hearing loss in the cases of normal ossicular chain with only tympanic membrane perforation was within 45 dB and this level was presumed to represent normal ossicular function. The degree of hearing loss was in proportion to the size of ear drum perforation and when over 45 dB, other middle ear pathology was suggested. 4) In the cases of small ear drum perforation with normal ossicular function, the hearing threshold was within 30 dB. 5) In the type of audiogram, flat type was 30.2% and ascending type 35.4%. Descending type was more frequent in the cases of normal ossicular mobility with granulation tissue around the ossicle and flat type was observed frequently in the cases of ossicular ankylosis. 6) Carhart's notch was seen in 14 cases (7.4%) and observed mainly in ossicular ankylosis. 7) There was no relation between hearing threshold and histopathological type of granulation tissue in chronic otitis media. However the degree of hearing impairment was related to the location of granulation tissue in the middle ear cavity. 8) Authors recognized the granulation tissue compensated the function of interrupted ossicular chain.