• Asian-Australasian Journal of Animal Sciences
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• v.27 no.9
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• pp.1328-1335
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• 2014

Significant SNPs associated with Warner-Bratzler (WB) shear force and sensory traits were confirmed for Hanwoo beef (Korean cattle). A Bonferroni-corrected genome-wide significant association (p< $1.3{\times}10^{-6}$) was detected with only one single nucleotide polymorphism (SNP) on chromosome 5 for WB shear force. A slightly higher number of SNPs was significantly (p<0.001) associated with WB shear force than with other sensory traits. Further, 50, 25, 29, and 34 SNPs were significantly associated with WB shear force, tenderness, juiciness, and flavor likeness, respectively. The SNPs between p = 0.001 and p = 0.0001 thresholds explained 3% to 9% of the phenotypic variance, while the most significant SNPs accounted for 7% to 12% of the phenotypic variance. In conclusion, because WB shear force and sensory evaluation were moderately affected by a few loci and minimally affected by other loci, further studies are required by using a large sample size and high marker density.

• Food Science of Animal Resources
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• v.21 no.3
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• pp.200-207
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• 2001

Effects of dietary chitosan on physico-chemical properties of pork were investigated. A total 24 pigs (55$\pm$5kg) were fed a control diet (a commercial feed) or chitosan-supplemented diets (T1: 0.2% chitosan, T2: 0.4% chitosan, T3: 0.6% chitosan) for 6 weeks. The 6 weeks later the initiated of the experiments, pigs were slaughtered and loins were collected from each treatment groups. The samples were stored at 0$\pm$1$^{\circ}C$ for 15 days. Ultimate pH tended to higher in the control than those in the treatments, and that of T3 was significantly lower than those of the others (P<0.05). Shear force and the total moisture contents were not significantly different between control and treatments and they decreased with storage days (P<0.05). Hunter L* values of control, T1 and T2 were significantly lower than that of T3 at 1 and 10 days (P<0.05). Hunter a* values of control were significantly higher than that of others at 1 and 5 days (P<0.05). Hunter b* values of control were significantly higher than that of others at 5 days (P<0.05).

• Advances in Computational Design
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• v.5 no.4
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• pp.397-416
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• 2020

Functionally graded material (FGM) illustrates a novel class of composites that consists of a graded pattern of material composition. FGM is engineered to have a continuously varying spatial composition profile. Current work focused on buckling analysis of beam made of stepwise linear and quadratic graded material in axial direction subjected to axial span-load with piecewise function and rested on shear layer based on classical beam theory. The various boundary and natural conditions including simply supported (S-S), pinned - clamped (P-C), axial hinge - pinned (AH-P), axial hinge - clamped (AH-C), pinned - shear hinge (P-SHH), pinned - shear force released (P-SHR), axial hinge - shear force released (AH-SHR) and axial hinge - shear hinge (AH-SHH) are considered. To the best of the author's knowledge, buckling behavior of this kind of Euler-Bernoulli beams has not been studied yet. The equilibrium differential equation is derived by minimizing total potential energy via variational calculus and solved analytically. The boundary conditions, natural conditions and deformation continuity at concentrated load insertion point are expressed in matrix form and nontrivial solution is employed to calculate first buckling loads and corresponding mode shapes. By increasing truncation order, the relative error reduction and convergence of solution are observed. Fast convergence and good compatibility with various conditions are advantages of the proposed method. A MATLAB code is provided in appendix to employ the numerical procedure based on proposed method.

• Food Science of Animal Resources
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• v.42 no.2
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• pp.332-340
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• 2022

The objective of this study was to determine the optimal cooking time by considering the cooking loss, shear force, and off-odor reduction of pork large intestines. Commercial pork large intestines were purchased, quartered perpendicularly, and cooked in boiling water for 40, 120, 180, and 240 min. Cooking loss of the samples increased after 240 min of cooking (10.92, p<0.05) while shear force value was lower at 240 min (4.45) compared to that at other cooking times (p<0.001). The amount of major volatile organic compounds showed a decreasing trend with increasing cooking time. In particular, the amount of methyl pentanoate (17,528.71) and methyl isobutyrate (812.51), compounds with a relatively low odor threshold, decreased significantly after 120 min of cooking and no change was observed thereafter (p<0.05). In addition, the amount of 2-pentanol (3,785.65) and 1-propanol (622.26), possibly produced by lipid oxidation, significantly decreased at the same cooking time (p<0.001). In the principal component analysis, only the 40 min cooking time was significantly different from other cooking time by high amounts of 1-propanol, 2-pentanol, and methyl isobutyrate. In conclusion, in the present study, the optimal cooking time for pork large intestines was 120 min in terms of off-odor reduction, cooking loss, and shear force.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.373-384
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• 2010

The present paper describes the effect of cooking temperature on objective meat qualities and volatile components in beef longissimus lumborum. Twenty samples of lumbar vertebrae longissimus muscle from Australian Black Angus (grain-fed and chiller aged for 29 d) were screened. Samples were cooked at 50, 70 or $90^{\circ}C$ in a pre-heated water bath for 1 h and uncooked raw samples were used as control. The results revealed that elevating the heating temperature from 50 to $90^{\circ}C$ led to a significant (p<0.05) increase in WB-shear force, total energy required for WB-shear force, cooking loss, pH and soluble collagen content, whereas a significant (p<0.05) linear decrease in protein solubility was observed. The results also revealed that the WB-shear force at $70^{\circ}C$ was significantly (p<0.05) lower than that observed at $50^{\circ}C$ and $90^{\circ}C$. However, the effect of temperature on cooking loss and protein solubility was notably (p<0.05) higher at $70^{\circ}C$. The detectable volatile components were mostly produced from fat oxidation, and temperature effects on the generation of volatile components were significantly (p<0.05) greater for aldehydes (hexanal, benzaldehyde, nonanal and octanal) than for ketones and hydrocarbons (hexane, benzene, decan, toluene and 3-methylnonane).

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.511-519
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• 1999

To prevent the denaturation of ficin(EC 3.4.22.3) that is a proteolytic enzyme in fig(Ficus carica L.), fig conserve was heated to 55oC. The fig conserve was added as a tenderizer to native Korean cattle beef(KCB), dairy cattle beef(DCB), castrated dairy cattle beef(CDCB), and imported beef(IB). The composition of free amino acids, hydroxyproline content, shear force, cooking loss, morphological changes and sensory evaluation were then investigated to observe the effect of tenderizing beef with fig conserve. Free amino acids and cooking loss of treated beef were higher than those of control, whereas hydroxyproline and shear force were lower. Glutamine in treated beef decreased relatively but asparagine increased. Hydroxyproline was found, in increasing order of abundance, in DCB, CDCB, IB and KCB. By portion, loin was higher than tenderloin in free amino acids, hydroxyproline and shear force but was lower in cooking loss. Observation with a light microgram revealed a surprising loss of muscle fiber in treated beef. In sensory evaluation of uncooked beef, the control was redder than the treated beef(p<0.01~p<0.05). Treatment with fig conserve increased the juiciness of both cooked CDCB and IB(p<0.001) and decreased their hardness(p<0.01~p<0.001).

• Journal of the Ergonomics Society of Korea
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• v.30 no.5
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• pp.597-603
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• 2011

Objective: The objective of this study was to compare one-hand and two-hands lifting activity in terms of biomechanical stress for the range of lifting heights from 10cm above floor level to knuckle height. Background: Even though two-hands lifting activity of manual materials handling tasks are prevalent at the industrial site, many manual materials handling tasks which require the worker to perform one-hand lifting are also very common at the industrial site and forestry and farming. Method: Eight male subjects were asked to perform lifting tasks using both a one-handed as well as a two-handed lifting technique. Trunk muscle electromyographic activity was recorded while the subjects performed the lifting tasks. This information was used as input to an EMG-assisted free-dynamic biomechanical model that predicted spinal loading in three dimensions. Results: It was shown that for the left-hand lifting tasks, the values of moment, lateral shear force, A-P shear force, and compressive force were increased by the average 43%, as the workload was increased twice from 7.5kg to 15.0kg. For the right-hand lifting task, these were increased by the average 34%. For the two-hands lifting tasks, these were increased by the average 25%. The lateral shear forces at L5/S1 of one-hand lifting tasks, notwithstanding the half of the workload of two-hands lifting tasks, were very high in the 300~317% of the one of two-hands lifting tasks. The moments at L5/S1 of one-hand lifting tasks were 126~166% of the one of two-hands lifting tasks. Conclusion: It is concluded that the effect of workload for one-hand lifting is greater than two-hands lifting. It can also be concluded that asymmetrical effect of one-hand lifting is much greater than workload effect. Application: The results of this study can be used to provide guidelines of recommended safe weights for tasks involved in one-hand lifting activity.

• Transactions of the Korean Society of Mechanical Engineers
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• v.10 no.6
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• pp.807-813
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• 1986

The orthogonal cutting method of the nodular graphite cast iron in the lathe turning, whose matrix were formulated under two kinds of annealing conditions, has been experimentally studied and the results investigated. The various characteristics of machinabilities of the nodular cast iron, depending upon its matrix, have been obtained from the results as follows. (1) As depth of cut increases, the cutting ratio and the shear angles tend to slightly increase, and as the containing quantity of ferrite matrix increases, they slightly decrease. (2) As depth of cut increases, the cutting force increases in an approximate straight line, and as the containing quantity of ferrite matrix increases, they decreases and the decreasing rate is about 20-30%. (3) As the containing quantity of ferrite matrix increases, the friction force acting on the tool face decreases and the decreasing rate is about 34-40% in case of the lower depth of cut, but in case of the higher depth of cut the decreasing rate is very small. (4) Both shearing force and vertical force show a lineal increases, and according as ferrite matrix increases there is a decrease by 25% in shearing force and a 12-25% decrease in vertical force. (5) Shearing speed and chip flow speed keep almost a constant value irrespective of matrix.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.668-676
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• 2019

This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during dry aging (0, 1, 2, 3, 4, 7, and 9 wk) in comparison with a commercial refrigerator (CR). Total plate counts (TPC) of the CR group approached 8.07 Log CFU/g at 2 wk of dry aging, thus indicating meat spoilage. Cooking loss, lightness, and shear force of EFR were significantly decreased (p<0.05) at subsequent aging weeks in both the EFR and CR. Aging loss, TPC, TBARS levels increased at subsequent aging weeks; however, pH values were not influenced by aging. At the same aging weeks (1 or 2 wk), the EFR group displayed significantly lower values (p<0.05) of aging loss, pH, TPC, and TBARS levels than the CR group. No significant differences in WHC, cooking loss, and shear force was observed until 2 wk of aging between the EFR and CR groups. The present results show that application of the EFR system improves the tenderness, color, and lipid oxidation stability of pork loin and extends its shelf life in comparison with a commercial refrigeration.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.344-348
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• 2008

This study was carried out to evaluate the correlation between shear force determined by tenderness analyzer and grade decision factors consisting of yield grade (carcass weight, ribeye area, backfat thickness) and quality grade (meat color, fat color, marbling, maturity, texture) in a total of 200 Hanwoo cows. Results showed that there was a negative correlation between shear force and yield grade (r=-0.186, p<0.01), i.e., when the grade of carcass yield increased (A score), the shear force value decreased. Shear force scores showed a significant correlation with marbling scores (r=-0.19, p<0.01), but no correlation with scores of meat color, fat color and texture. The maturity of Hanwoo cows is known to be one of the major factors for evaluating the grade, and the maturity showed no significant correlation with shear force value (r=-0.05, p>0.05). It is possible to get useful information for evaluating the grade of Hanwoo cows if further studies addressing the correlation of water holding capacity, juiciness, taste and overall acceptability with maturity are carried out.