• 농업과학연구
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• 제42권2호
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• pp.131-139
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• 2015

This study investigated the quality properties of smoked breast meats produced by fresh and frozen-thawed duck meat. Each thirty breast meats from fresh and frozen-thawed duck carcass was used for this study. The yield of smoked breast meat was measured right after curing and smoking of raw duck breast meat. And, the number of total aerobic bacteria, color, texture, and sensory property of vacuum-packaged smoked breast meats were evaluated during storage at $4^{\circ}C$ for 28 days. No significant difference was found in yield between smoked breast meats produced by fresh and thawed duck meats (p>0.05). The number of total aerobic bacteria and color of smoked breast meat produced by thawed duck meat were not significantly different compared with those by fresh one throughout storage period (p>0.05). The all texture properties were not significantly different between smoked breast meats produced by fresh and thawed duck meats by 14 days of storage (p>0.05). However, on day 21 and 28, the hardness and gumminess of smoked breast meat produced by fresh duck meat were significantly higher than those by thawed one (p<0.05). In sensorial property, smoked breast meat produced by thawed duck meat received significantly high scores in color, juiciness, and tenderness on days 0, 14, and 28 and in flavor and overall acceptance on days 0 and 14 compared with those by fresh one (p<0.05). Therefore, we concluded that the use of thawed duck meat for producing smoked duck meat product may be not worse than the use of fresh duck meat in quality of smoked duck meat product. In addition, the use of thawed duck meat may be better in sensorial quality of smoked duck meat product than that of fresh one.

• Agricultural and Biosystems Engineering
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• 제1권1호
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• pp.38-42
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• 2000

Though the freshness for agricultural products is an important factor related to their quality management, this terminology is being used restrictedly because it is very subjective. In this study, a dimensionless index which had the span of the maximum of 1 through the minimum of 0 was proposed to describe freshness of the product with time-variant quality and was applied to Tsugaru and Fuji apples. First, the compressive properties having the linearity in their change regarding time elapsed after harvest were selected. For Tsugaru apple, bio-yield and rupture forces had high correlation with time while for Fuji, bio-yield and rupture deformations had high correlations. When the slope, or ratio of force to deformation, was considered, the effect of cultivar could be neglected. When the linearly time-variant compressive properties for Tsugaru and Fuji apples were involved in the freshness indices, they described well freshness of apples. Also, the freshness decay constant depicted a characteristic which related to freshness decay rate. Therefore, the freshness index can be utilized to manage the quality during storage and distribution of apples.

• Journal of Biosystems Engineering
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• 제23권6호
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• pp.615-620
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• 1998

The nondestructive internal quality evaluation of agricultural products has been strongly required from the needs for individual inspection. In recent, ultrasonic wave has been considered as a solution for this problem. It transmit well through most materials and can handle safely and easily. However, specially in a watermelon, it is known that general frequency band (higher than 20kHz) ultrasonic waves do not transmitted well due to severe attenuation. The objectives of this study were to find out the proper waveform and frequency of the ultrasonic waves that transmit well inside the watermelon, and to analyze the transmitted waveform in order to make clear the structure of wave propagation in watermelon. The result of several experiments showed that 2kHz shear wave was the most suitable for the detection of internal cavity in the watermelon. Also, it was found that the surface wave did not influence the directly transmitted bulk wave. These results could be a basis of application of ultrasonic wave on the evaluation of internal quality of the watermelon.

• 한국축산식품학회지
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• 제36권3호
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• pp.326-334
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• 2016

This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (a_w) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product. After spent hen meat was ground, formulated, reformed and then dried in convection oven at 85℃ for 2 h followed by 60℃ for 1 h, all jerky samples showed values of a_w ≤0.85 with total aerobic bacteria, yeast and mold and Staphylococcus aureus counts were reduced to undetectable levels. Moreover, the results showed that the 15% glycerol added jerky showed superior quality, indicated by the lowest a_w, low protein aggregation as evaluated by sorption isotherm and the lowest shear value as compared to sorbitol added and control samples (p<0.05). Regardless effect of humectant, roasting could improve the quality of the jerky via enhanced sensory attributes by increasing color, appearance, flavor and overall acceptability scores (p<0.05). Therefore, spent hen meat could be used as a potential raw material for jerky in which soft product texture obtained by the addition of glycerol and intense flavor resulted from roasting process after drying, leading to sensory acceptance.

• Natural Product Sciences
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• 제10권4호
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• pp.141-151
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• 2004

Platycodi Radix, as one of the most important traditional oriental materia medica, is utilized frequently in clinical practice and dietary in China, Korea, and Japan. To evaluate definitely the quality of Platycodi Radix, and provide scientific data for commodity circulation, new product development and clinical application of Platycodi Radix, we summarized its medical history, application status, chemical compositions, bioactivities, cultivation, international circulation, quality evaluation, dosage and safety, and brought forward some constructive suggestions on further establishment of international criteria for quality control of Platycodon grandiflorum.

• 농촌계획
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• 제21권2호
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• pp.137-147
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• 2015

In this study, consumers who have experience of visiting Jeongsun Arirang Market has been selected as samples to understand the characteristics of agricultural products purchase. For this, double hurdle model was used in order to resolve sample selection problem and obtain consistent estimator. The key points are the following. First, as the age increases(up to 59.8 years), chances of purchasing the products at traditional market increase as income increases. Second, when the residence area is outside of Gangwon-province, the purchase amount of the products increased compared to those from visitors within the Gangwon province. Also, visitors who use public transportations purchase less products compared to those who use their own car. Third, probability of agricultural products increase as the visitors consider positive effect the product purchase leads to the local farmers. Fourth, if the visitors consider the quality of the agricultural products, probability of purchasing agricultural product at the site increases. However, if the visitors consider the freshness of the agricultural products, the purchase amount rather drops. Fifth, the probability of purchase increases as visitors consider the brand of traditional market.

• 농촌지도와개발
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• 제14권1호
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• pp.171-195
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• 2007

Gyeonggi rice has been placed relatively favorable market position in the domestic rice market. With the superiority of its quality, gyeonggi rice has been well recognized to consumers. The price of gyeonggi rice has placed higher position than that of others. But, gyeonggi rice are facing crisis on the competition by regional brands. Therefore, this study was carried out to find the differentiated marketing strategies on problem related with the product differentiation and brand marketing of gyeonggi rice. In order to find out how much the effort on the product differentiation of gyeonggi rice affects the price and brand recognition, fifty RPCs in gyeonggi province were surveyed. As the results, $22{\sim}23%$ of harvested rice which was gathered into RPC was come out 'obscurity of production origin' when we consider material hull rice in the original production territory by collecting time and channel. With comparing sales weight of gyeonggi rice by the place of shipment, agricultural cooperative channel was the highest by 44.7%. And, wholesaler comes to 17.7%, discount outlet store was 13.9%, large quantity delivery in business was 11.1%, and department store was only 5.2%. Finally, we could consider to adopt the traceability system on gyeonggi rice distribution system from production to consumers' table to get consumers' credibility and compete imported high quality rice.

• 농촌지도와개발
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• 제4권1호
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• pp.201-209
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• 1997

The objective of this study were 1) to review concepts of user information satisfaction (UIS), 2) to analyze tools for measuring user information satisfaction, 3) to identify factors affecting information satisfaction. The study was carried out by the analysis of literatures related to information system. The construct of UIS has been operationalized in many different ways. Several studies employed single-item rating scales; such scales have been criticized as unreliable. Single-item scales also provide little information as to what the user finds dissatisfying(satisfying) and are thus of limited utility outside a research setting. Multiple-item UIS measures have become increasingly common. Generally, they are of two types. The first focuses on the information system product. With such diverse names as "system acceptance", "output quality", and "appreciation", these scales focus on the content of the information system and the manner in which the information is presented. The second type of multiple-item scale includes the organizational support for developing and maintaining the system as well as the system product itself. This type of instrument contains items concerned with training, documentation, development procedures, systems maintenance, etc., as well as items related to system content. Thus it provides an indicator of the overall quality of information services provided by an information service function. Generally, UIS measures have not been carefully validated. Recently, however, several rigorous attempts have been made to develop valid and reliable UIS measure.

• 스마트미디어저널
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• 제13권1호
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• pp.9-17
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• 2024

본 연구는 농산물의 품질, 수익 및 의사결정 효율성을 향상시키기 위한 통합적인 농업 유통망 관리시스템을 개발하는 데 목적이 있다. 우리는 YOLOX 객체 탐지 알고리즘을 기반으로 한 농작물 성숙도 체크와 Prophet 모델을 기반으로 한 시장 가격 예측이라는 두 가지 핵심 기술을 채택하였다. 객체 탐지 모델을 훈련함으로써, 다양한 성숙도 단계의 농작물을 정확하게 식별할 수 있게 되어 출하 시기를 최적화할 수 있었다. 동시에, 과거 시장 가격 데이터를 수집하고 Prophet 모델을 사용하여 가격을 예측함으로써, 출하시기 결정권자들에게 신뢰할 수 있는 가격 추세 정보를 제공하였다. 연구 결과에 따르면, 휴일 요소를 고려한 모델의 성능이 그렇지 않은 모델보다 두드러지게 우수하다는 것이 밝혀져서 휴일이 가격에 미치는 영향이 강함을 증명하였다. 이 시스템은 농민 및 농산물 유통 관리자에게 강력한 도구 및 의사결정 지원을 제공하여, 다양한 계절과 휴일 기간 동안 현명한 의사결정을 내릴 수 있게 도와준다. 아울러, 농산물 유통망을 최적화하고 농산물의 품질과 수익을 향상시킬 수 있다.

• International Journal of Industrial Entomology and Biomaterials
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• 제34권2호
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• pp.17-22
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• 2017

Cooked mature silkworms have received increasing attention as a new source of income for sericultural farms. Quality improvement of these worms as the end-product requires prevention of the following: inclusion of unfertilized silkworm eggs, mixing with impurities, producing undercooked or overcooked mature larvae, and mixing spewed silk substance. Preventing unfertilized eggs and impurities and reducing undercooked or overcooked mature larvae can be achieved by sericultural farms. However, the prevention of spewed silk substance requires the development of new techniques. This study developed new techniques for optimum cold storage temperature, soaking, and hydro-thermal treatment to minimize the spewing of mature larvae prior to steaming: when larvae mature after 7 days on the $5^{th}$ instar, they should be soaked in water at room temperature of $25^{\circ}C$ immediately upon collection and stored at $8^{\circ}C$ for less than 3 days. They should be soaked in boiling water for approximately 10 s immediately before steaming to kill the larvae and cooked with steam. This method allows for the production of high-quality mature larvae without spewed silk substance. These new techniques will considerably improve the production of well-cooked quality mature larvae by minimizing silk substance spewed out from the larvae.