• Food Science of Animal Resources
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• v.33 no.6
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• pp.757-762
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• 2013

This study was conducted to develop a processing method for dry-curing beef ham with Korean traditional sauces and to investigate the quality properties of the dry-cured beef hams. Semitendinosus muscle from Hanwoo was spread with sundried salt (C), sun-dried salt mixed with red pepper paste (T1), and sun-dried salt mixed with soybean paste (T2), and inserted into washed Hanwoo large intestine. It was then dried and fermented for 75 d. Moisture contents of the hams were 46-48%, without any significant differences. T1 showed the lowest pH among the three dry-cured hams, while water holding capacity (WHC) of T2 was found the lowest (p<0.05). In mechanical color determination, C showed higher CIE $a^*$ and CIE $b^*$ than T1 and T2 (p<0.05), however CIE $L^*$ did not show any significant difference. In texture, T1 demonstrated significantly lower springiness than C (p<0.05). The sensory properties of all dry-cured hams did not show any significant difference, but T1 indicated a higher taste, saltiness and overall acceptability than others, whereas C gathered the highest score in color and flavor. In conclusion, the dry-curing by combination of sun-dried salt mixed with red pepper sauce (T1) showed higher quality properties of the Hanwoo dry-cured ham.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.491-496
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• 2012

The objective of this research was to investigate the effect of the fattening period (18, 21, and 24 mon) on the oxidative stability of Holstein beef patties. The ground Holstein steer beef samples (M. longissimus dorsi) were stored at $4^{\circ}C$ for 12 d and used for lipid oxidation, protein oxidation, myoglobin oxidation, and color measurements. Fat content was significantly (p<0.05) higher in the 24 mon group than in the 18 mon group. 2-thiobarbituric acid reactive substances content and metmyoglobin concentration were the highest (p<0.05) in the 24 mon group from 8 d of storage. Conjugated dienes content was significantly (p<0.05) higher in the 21 and 24 mon groups. Carbonyl content was the highest (p<0.05) in the 24 mon group at 12 d of storage. In surface meat color, the CIE $L^*$ value showed a lower level in the 21 and 24 mon groups from 4 d of storage. Although the CIE $a^*$ value was further lowered, the CIE $b^*$ value maintained a higher value in the 24 mon group during storage, compared to the other groups. Therefore, greater fattening period increased lipid oxidation, protein oxidation, and myoglobin oxidation in Holstein beef patties. Partially, the 24 mon group had the lowest oxidative stability.

• The Journal of the Korea Contents Association
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• v.7 no.2
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• pp.109-116
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• 2007

To reduce the effect of color distortions on reading colors, it is more desirable to statistically process as many pixels in the individual color region as possible. This process may require segmentation, which usually requires edge detection. However, edges in color codes can be disconnected due to various distortions such as dark current, color cross, zipper effect, shade and reflection, to name a few. Edge linking is also a difficult process. In this paper, k-means clustering was performed on the images where edge detectors failed segmentation. Experiments were conducted on 311 images taken in different environments with different cameras. The primary and secondary colors were randomly selected for each color code region. While segmentation rate by edge detectors was 89.4%, the proposed method increased it to 99.4%. Color recognition was performed based on hue, a*, and b* components, with the accuracy of 100% for the successfully segmented cases.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.434-447
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• 2014

Though the edible bovine by-products are widely used for human consumption in most countries worldwide but the scientific information regarding the nutritional quality of these by-products is scarce. In the present study, the basic information regarding the yields, physicochemical and nutritional compositions of edible Hanwoo bovine by-products was studied. Our results showed that the yields, physicochemical and nutritional composition widely varied between the by-products examined. The highest pH values were found in rumen, reticulum, omasum and reproductive organ. Heart, liver, kidney and spleen had the lowest CIE $L^*$ values and highest CIE $a^*$ values. Liver had the highest vitamin A, B2 and niacin contents whereas the highest B1 and B5 contents were found in kidney. The highest Ca content was found in rumen, reticulum, omasum, head and leg while the highest Mn and Fe contents were found in rumen, omasum and spleen, respectively. Liver had the highest Cu content. Total essential amino acids (EAA)/amino acids (AA) ratios ranged between the by-products from 38.37% to 47.41%. Total polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 2.26% to 26.47%, and most by-products showed favorable PUFA/SFA ratios. It is concluded that most of by-products examined are good sources of essential nutrients and these data will be of great importance for promotion of consumption and utilization of beef by-products in future.

• Restorative Dentistry and Endodontics
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• v.31 no.4
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• pp.312-322
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• 2006

The objectives of this study were to evaluate the effect of surface roughness on the surface color and translucency of the composite resins. Two composite resins (Esthet-X, Dentsply, Milford, USA and Charisma, Kulzer, Domagen, Germany) were used to investigate the surface color. Charisma was used to investigate the translucency. 40 disc samples (diameter: 8 mm, thickness: 5 mm) were made by each product to measure the surface color. Polymerized each sample's one side was treated by Sof-Lex finishing and polishing system (Group C, M, F, SF). 40 disc samples (diameter: 6 mm, thickness: 1 mm) were prepared to measure the opacity. 1 mm samples were ground one side with #600, #1000, #1500 and #2000 sandpapers. CIE $L^{*}a^{*}b^{*}$ values of each 5 mm thickness samples, and XYZ values of 1 mm thickness samples on the white and black background were measured with spectrophotometer (Spectrolino, GretagMacbeth, Regensdorf, Switzerland). Mean surface roughness (Ra) of all samples before and after surface treatment was measured using the Surface Roughness Tester SJ-301 (Mytutoyo, Tokyo, Japan). Regardless of type and shade of the composite resin, $L^{*}$ values measured in group C were higher than others (p < 0.05), and $L^{*}$ value decreased as the Ra value decreased except B3 shade of Esthet-X. But there were no significant difference in $a^{*}$ values among groups. In control group and SF, highest $b^{*}$ values were measured (p < 0.05), except B1 shade of Esthet-X. Contrast ratio decreased as the Ra value decreased (p < 0.05). With the above results, difference of surface roughness has influence on surface color and translucency of dental composite resins.

• Journal of the Korean Society of Clothing and Textiles
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• v.46 no.3
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• pp.494-512
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• 2022

Hair toners containing polyphenol or Vitamin B5 were investigated according to their recovering effects on hair damaged by bleaching. Surface morphology, CIE L*a*b* values, and tensile properties of hair were measured. The amount of protein leaking from hair was investigated using the Bradford protein assay. The amino acid composition of hair was examined using the HPLC instrument. Hair became severely damaged after bleaching, showing cuticle structure with surface melt down and rolled up tip, a decrease in tensile strength, an increase in protein leak, and an increase in the proportion of cysteic acid. When bleached hair was treated with the two types of hair toner, positive effects were seen in the recovery of cuticle structure and retention of bleached color, an increase in tensile strength, a decrease in protein leak up to certain days, and an increase in the retention of protein examined by the HPLC analysis of amino acids. Hair treated with B5 toner showed better effects on the increase of tensile strength compared to the hair treated with PP toner. Hair treated with PP toner showed better retention of color, less protein leak, and a lower proportion of cysteic acid compared to the hair treated with B5 toner.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.04a
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• pp.235-241
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• 2011

Effects of thermal aging on color variations of various papers were evaluated. With thermal aging, most of papers showed a special trend in $a^*$-$b^*$ plane: $a^*$ (red-green) values of the samples were reduced at beginning and after a turning point it was increased while $b^*$ (blue-yellow) was kept increased (yellowing of paper). In case of filter paper which consists of chemical pulps, the changes in $a^*$ value was occurred late compared with other samples. In case of the copy paper with optical brightening agent, the turning point in $a^*$ was not observed while a constant increase in $b^*$ was observed. In case of color paper, no specific trends in $a^*$-$b^*$ were found.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.222-227
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• 2002

Efficacy of submersion aging in chilled water of vacuum-packed Hanwoo beef was investigated. At 24 hours post-mortem, the somimemebranosus portion of Hanwoo carcass was excised and sliced (2.5cm, thickness). After beef core samples(6$\textrm{cm}^2$${\times}$2cm) were prepared and vacuum packed, the samples were randomly assigned to the four treatments which were conventional refrigerator at 4$^{\circ}C$(control), conventional refrigerator at 1$^{\circ}C$(T1), submersion in chilled water at 4$^{\circ}C$(T2) and submersion in chilled water at 1$^{\circ}C$(T3). Samples were stored for 3, 7, 10 and 14 days to measure meat color(CIE L*, a*, b*), deoxymyoglobin, oxymyoglobin and metmyoglobin percentage, thiobarbituric acid reactive substance (TBARS) value, purge loss(%) and total heam pigment content. CIE a* value of samples was not significantly changed by treatment during the storage. However, metmyoglobin content of T2 samples was significantly (p<0.05) lower than those of control and T1,T3 during storage. Also, TBARS value of T3 samples was significantly (p<0.05) lower than those of control and T2 samples. T3 showed the lowest purge loss%, whereas control remarked the highest purge loss(%). Total heam pigment of all samples were not significantly changed during the storage. These results suggested that submersion aging in chilled water could keep the myoglobin stability and reduce lipid oxidation and purge loss of vacuum packed beef during storage.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.557-565
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• 2009

Effects of the addition of kimchi powder on the physico-chemical and sensory properties of semi-dried sausages were investigated at the following kimchi powder concentrations: control (0%), T1 (1%), T2 (2%), and T3 (3%). pH of the semi-dried sausages containing kimchi powder decreased with the addition of kimchi (p<0.05). Also, the addition of kimchi powder to the sausages significantly decreased the CIE $L^*$ and increased the CIE $a^*$ and CIE $b^*$ values (p<0.05). The T3 treatment resulted a higher mositure lose than other treatments. TBARS values of the T2 and T3 groups were significantly lower (p<0.05) than that of the control, while T3 had the highest VBN value among treatments at the end of the storage period. Addition of kimchi powder to semi-dried sausages improved the overall sensory properties of the sausages, and increased the softness and tenderness. These results suggest that addition of 2% kimchi powder to semi-dried sausage is helpful to improve the quality of sausages.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.426-443
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• 2020

In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. The first batch was control (C) sample formulated with %100 beef fat, other batches were codded as GE50, GE75, and GE100 respective to the percentage of beef fat replaced with GE. The addition of GE to sausage formulation resulted in an increment in moisture and protein contents while a decrement was observed in fat content (p<0.05). pH, cooking yield and water holding capacity values of GE added samples were found lower than C (p<0.05). GE addition caused lower CIE L* values in samples, however, this trend was not observed in CIE a* and CIE b* values. Initially, the lowest peroxide and the highest TBARS values were recorded in GE100 samples on the 0^th d (p<0.05). Peroxide and TBARS values were in the limits. The texture of samples was softened while total saturated fatty acid content reduced up to 52.61% with the incorporation of GE (p<0.05). Taken together, our results showed that GEs can be used as fat replacers in meat product formulations without causing undesirable quality changes.