• Title/Summary/Keyword: 햄

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Study on the Cooperation of Merce Cunningham and Robert Rauschenberg (머스 커닝햄과 로버트 라우센버그의 협업 연구)

  • Park, Sung-Hye
    • The Journal of the Korea Contents Association
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    • v.15 no.10
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    • pp.105-115
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    • 2015
  • The inter-disciplinarity in arts is not confined to recent issues. It has been sought to exceed the boundaries of each genre for the novelty and vision different from before. Among those efforts, this thesis focuses on the collaboration of Merce Cunningham and Robert Rauschenberg who were leading artists in 1960s. Their collaborative works marked with innovative concepts ever in performing arts. They pursued new possibilities in both dance and painting through reformist experiments of chance operation, or improvisational encounters of the unexpected. After the end of their collaboration, they developed their own artistic creations such as Cunningham's shifting from theater to video dance executed in virtual space of computer and Rauschenberg's new "Combines" series. This study examines how the two artists practically embodied the concepts of chance, impermanence and formlessness, centering around their meaningful collaborations from 1954 to 1964.

Effects of Injection of Red Wine on Physico-chemical Characteristics of Pork Loin Ham (레드와인 주입량에 따른 등심햄의 품질 특성)

  • Ha, So-Ra;Choi, Jung-Seok;Jin, Sang-Keun
    • Journal of Life Science
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    • v.25 no.10
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    • pp.1139-1147
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    • 2015
  • This study was conducted to evaluate the effects of injection of red wine on physico-chemical characteristics of pork loin ham during cold storage. The pork loin hams were manufactured by injection of red wine as Control (0%), T1 (3%), T2 (6%), T3 (9%), and were analyzed, while stored at 10±1℃ for 4 weeks, respectively. As a result of the injection of red wine, the pH values of pork loin ham were reduced, whereas WHC values were increased compared to the control (p<0.05). However, there was no significant difference in cooking loss. In meat color, as injection of red wine increased, the lightness values were reduced, and redness values were increased during 4 weeks. In texture profile analysis, values in shear force, brittleness, gumminess and adhesiveness were increased as red wine injection increased (p<0.05). But, injection of red wine reduced the VBN values until 2 weeks. Treatment groups with more than 3% red wine showed lower TMC values than control until 3 weeks (p<0.05), whereas Lactobacillus counts were significantly increased by injection of red wine since 2 weeks. In conclusion, red wines showed the effect of increasing the quality characteristics related to physical and storage in pork loin ham during cold storage, and proper injection level was 3% when pork loin ham processed.

Reduction of Tumbling Time and Improvement of Shear Value for the Manufacture of Restructured Hams using Transglutaminase (재구성 햄 제조 시 Transglutaminase 첨가에 의한 텀블링 시간의 단축과 전단력 증진 효과)

  • 이홍철;진구복
    • Food Science of Animal Resources
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    • v.24 no.1
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    • pp.23-28
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    • 2004
  • The objective of this study was to reduce the tumbling time with improved binding capacity for the manufacture of restructured hams(RHs) using a transglutaminase(TGase). The RHs had 73.9∼75.7% moisture, 3.63∼4.18% fat, 16.6∼20.6% protein with pH values of 5.95∼6.10 and water activity of 0.95∼0.96. No differences in hunter color values or functional properties were observed with the addition of 0.3% TGase or increased tumbling time. However, RHs without TGase had lower(p<0.05) textural profile analysis(TPA) values than those with TGase, regardless of tumbling time. Improved shear values were also observed with increased tumbling time only in RHs without TGase or with the addition of 0.3% TGase as well. This study indicated that 1 hr tumbling with the addition of 0.3% TGase improved the textural characteristics, as compared to the control 1(1 hr tumbling without TGase), resulting in similar shear values of the treatment, which tumbled for 4 hrs without TGase.

The Effects of Salting Levels and Drying Periods on Weight Loss and Nutritional Compositions of Dry-cured Ham under Controlled Ripening Condition (건염햄 제조시 소금수준과 건조기간이 제품 중량감소 및 영양적 특성에 미치는 영향)

  • Seong, Pil-Nam;Cho, Soo-Hyun;Kang, Geun-Ho;Kim, Jin-Hyoung;Park, Beom-Young;Jeong, Da-Woon;Jung, Jae-Hong;Jeong, Seok-Geun;Kim, Dong-Hoon
    • Journal of Animal Science and Technology
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    • v.54 no.1
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    • pp.35-41
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    • 2012
  • The aim of this study was to offer information about appropriate processing method for dry cured-ham with controlled ripening condition. In this study, three different treatments were performed: High salt group (HS), 18 hams were salted with 70 g $kg^{-1}$ salt (w/w) Middle salt group (MS), 18 hams were salted with 50 g $kg^{-1}$ salt Low salt group (LS), 18 hams were salted with 30 g $kg^{-1}$ salt. Also three drying periods were applied (180 days, 270 days and 360 days). The weight loss in HS was higher (5.62%) on curing step and in LS was higher (12.35%) on post-salting step compared to other groups. On fermentation stage, weight loss of HS was higher than that of LS (p<0.05). Weight loss on drying was increased as the drying period passes (p<0.05). Moisture contents were significantly (p<0.05) decreased and fat contents were significantly (p<0.05) increased in all treatment groups as drying period increased. The different drying periods affected fatty acid compositions on all salting levels; saturated fatty acid contents were increased (p<0.05) with more drying, whereas unsaturated fatty acid contents were decreased (p<0.05) as drying period increased.

Microbiological and Mutagenical Safety Evaluation of Gamma Irradiated Ready-to-Eat Foods of Animal Origin (즉석식품 제조를 위한 육가공제품의 감마선 조사에 따른 미생물 및 유전독성학적 안전성 평가)

  • Lee Na-Young;Jo Cheorun;Kang Ho-Jin;Hong Sang-Pill;Kim Young-Ho;Lee Kyong-Haeng;Byun Myung-Woo
    • Food Science of Animal Resources
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    • v.25 no.1
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    • pp.13-19
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    • 2005
  • The radio-sensitivity of pathogens and the effect of irradiation on microbiologican safety and mutagenicity of meat products such as seasoned and cooked beef and ham were investigated. Samples were radiation-sterilized and inoculated at 10/sup 7/ cfu/g with each of the four pathogens including Salmonella typhimurium, Escherichia coli, Staphylcoccus aureus, and Listeria ivanovii. No viable cells of pathogens were observed in the sample irradiated with 3 kGy. The D/sub 10/ value of inoculated pathogens in seasoned and cooked beef and ham were 0.24∼0.48 and 0.39∼0.45, respectively. Results of Ames test performed with non-irradiated and irradiated seasoned and cooked beef and ham were both negative at the level of 625, 1,250, 2,500, 50,000, and! 10,000 ㎍ sample/plate, respectively. Results indicate that low dose (2∼3 kGy) irradiation is effective to ensure safety for seasoned and cooked beef and ham with toxicological wholesomeness.