• The Journal of the Acoustical Society of Korea
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• v.24 no.4E
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• pp.132-138
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• 2005

The purpose of this study is to measure the acoustic properties of Tofu and Acorn Curd (Dotori Muk), which are possibly used as tissue mimicking materials (TMMs). Due to its availability and low cost, Tofu was suggested as a TMM by several researchers who measured only sound speed and attenuation. The acoustic properties of Tofu and Muk including the backscattering coefficient were measured in this paper. Sound speed was measured by the time shift in a pulse echo setup. Attenuation coefficients and backscattering coefficients were measured by a broadband method using both 5 MHz and 10 MHz transducers in the frequency domain. The measured acoustic properties of both Tofu and Muk are observed to be similar to those of biological tissues such as beef liver or beef heart.

• Applied Biological Chemistry
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• v.51 no.4
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• pp.329-333
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• 2008

This study was designed to estimate the shelf-life of the popular chilled foods kimbab (rice rolled in dried laver), samgak kimbab (triangular rice rolled in dried laver), eomook (fish surimi, boiled fish paste) mook (acorn-starch jelly), and tofu (soybean curd) in large discount markets and convenience stores. Different types of chilled foods were stored at 5, 7, and 10 for 7 and 28 days, and changes in the total numbers of the aerobic bacteria were monitored. Values of 6 and 7 log cfu/g were used as the standard. Ready-to-eat foods stored at 5 showed a much longer shelf-life compared to storage at 10. The respective percentage increases in the shelf-life observed at both 7 and 5 were kimbab (70%, 171%), samgak kimbab (87%, 143%), soybean curd (46%, 95%), fish surimi (46%, 99%), and mook (45%, 87%). To reduce the microbiological contamination, storages at 7 and 5 are recommended for the increases of 45-88 and 87-171% in the shelf-life of these chilled foods.

• Korean Journal of Veterinary Service
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• v.25 no.2
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• pp.127-133
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• 2002

The case reports for clostridium type A enterotoxemia in Formosan deer have rarely been reported. This paper describes a natural case of type A enterotoxemia in farmed Formosan deer in Cheongwon-gun. A dead, male 10-month-old Formosan deer was submitted to Chungbuk Livestock and Veterinary Research Institute, March 24, 2001 and examined. That deer was fed with assorted grain feed, oak leaves, acorn and bean curd. Grossly there was no visible external change. Despite of the carcass being examined within 12 hours of death, there was a quite degree of posonortem decomposition. There was severe hemorrhage in the serosa of abomasum and small intestine. Much blood tinged and watery contents were contained in those organs. Also there were severe swelling of spleen, some red foci in hepatic parenchyma. Microscopically there were severe congestion and hemorrhage in mucosa submucosa, muscular layer, and serosa of abomasum and small intestine. Also spleen and pancreas showed severe Congestion and hemorrhage. There were multifocal hemorrhage with hepatic necrosis in periportal area and focal mononuclear cell deposition in sinusoid. In bacterial culture for small intestine, Cl perfringens was isolated. By toxin typing for the strain, that had $\alpha$ -toxin belonged to type A. In electronmicroscopy for feces, no vims particle was detected. Considering clinical signs, gross lesions, microscopic lesions, bacterial culture, and toxin typing of the isolate, this case was diagnosed as enterotoxemia by Cl perfringens type A.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.126-136
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• 2016

This study was performed to investigate menu preferences of adult customers for Korean food made from Korean traditional sauces. A total of 962 valid responses were used for data analysis. Statistical analyses were conducted using the SPSS package program (ver 20.0). The results of this study are summarized as follows: overall preferences were highest for braised spareribs, followed by braised short ribs, grilled beef ribs, and bulgogi. On the other hand, overall preferences were lowest in eggplant namul, followed by squid and radish soup, and grazed lotus roots and burdock. Female's overall preferences were significantly higher than male's for nine menu items, including japchae and seasoned acorn starch curd with vegetables, whereas male's overall preferences were significantly higher than female's for 19 menu items, including grilled deodeok and frozen pollack stew. Moreover, the menu item that was most significantly preferred was soybean sprouts soup in subjects aged under 20 years and Korean meatballs in subjects in their twenties. Subjects in their forties showed significantly higher preferences for 15 menu items, including braised hairtail, grilled deodeok, and seasoned and grilled yellow corvina compared to other age groups. Furthermore, menu preferences of production service workers were significantly higher than other groups for frozen pollack stew, loach stew, grilled dried pollack, steamed dry pollack, dried pollack soup, eggplant namul, and seasoned and grilled yellow corvina, whereas menu preferences of official professional workers and students were significantly higher than those of production service workers for braised short ribs, grilled beef ribs, seasoned and simmered chicken, mixed noodles, Korean meatballs, stir-fried rice pasta with vegetables, spicy soft bean curd stew, japchae, mung bean jelly mixed with vegetables and beef, bibimbap, and stir-fried squid. The results show that menu preferences of adults customers differed depending on gender, age, and occupation. In conclusion, the results of this study should provide foodservice managers with information about menu planning for target customers of commercial or non-commercial foodservice cafeterias and recipe development of low-sodium Korean foods.