• Korean Journal of Acupuncture
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• v.27 no.2
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• pp.107-120
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• 2010

Objectives : The aim of this study is to measure pulse waveforms by applying 5-level graded pressure, and selecting optimum pulse waveforms. Also to proposing the possibility of using AW(Area of the 1/3 upper height of h1) rate in respect to AT(Total Area) for risk assessment of hypertension or arteriosclerosis is another aim of the study. Methods : Pulse waveforms of normotensive were measured by 5-level graded pressure. The pulse waveforms well reflecting properties of blood vessel(having the largest h1) were selected for optimum pulse waveforms. Various parameters(h-parameter, t-parameter, and others) of optimum pulse waveforms were analyzed. AIx(Augmentation index) was calculated by height-parameters to assess arterial stiffness. The area rate of the 1/3 upper height for h1 in respect to total area was analyzed according to aging. Results : According to aging 1. in height-parameter, h2 and h3 were increased but h5 was decreased. 2. In time-parameter, t2, t3, and t5 were getting short. 3. Area of systolic period was increased, and that of diastolic period decreased. 4. AIx rose by aging. 5. AW was significantly increased despite no changes in AT. Conclusions : By analyzing optimum pulse waveforms of 5-level graded pressure method, we could complement weakness of single graded pressure method. Also, possibility of applying the AW rate to risk assessment of hypertension or arteriosclerosis was confirmed in normotensive population which might not be assessed by AIx.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.679-692
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• 2018

The effects of high-pressure processing (HPP) treatment on the quality characteristics of low graded Hanwoo beef marinated with five different sauces (soy, fish, fish-soy, soy-fish and fish-soy-meat sauces) obtained from Asian countries were studied. The Hanwoo beef striploins were marinated with the aforementioned sauces (at ratio: 3:1 w/w) for 3 days at $4^{\circ}C$ before they were treated with HPP at 550 MPa for 5 min at $10^{\circ}C$. All the sauces used were equalized to a same salt level of 12.5%, and the samples marinated with a 12.5% brine solution were served as a control. After treating with the HPP, all the samples were stored for further 7 days at $4^{\circ}C$ for analyses. Results revealed that HPP treatments showed some effects on technological quality traits (pH, cooking loss and color) but had no effect on the collagen contents of the marinated beef. Noticeably, the HPP treatment led to the increases in amounts of free amino acids associated with monosodium glutamate-like taste and sweet taste in the samples marinated with fish sauce or soy-fish sauce, fish-soy sauce and fish-soy-meat sauce whereas, it only reduced these amino acids in the samples marinated with soy sauce or control. Furthermore, the total bacteria count in all the marinated beef samples treated with HPP were significantly (p<0.05) lower than those of the non-HPP-treated samples throughout the storage periods. It is concluded that HPP could be applied for enhancing the taste-active compounds production such as free amino acids, and improving the shelflife stability of the marinated beef.