• Korean Journal of Poultry Science
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• v.41 no.3
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• pp.197-204
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• 2014

The objective of this study was to evaluate the effects of different levels of red ginseng mare or Korean mistletoe powder on growth performance and physicochemical properties of thigh meat in broiler. A total of 200 broiler chicks were divided into five groups were fed a basal diet (control), basal diet supplemented with 0.5% red ginseng mare (T1), red ginseng mare 1% added (T2), Korean mistletoe 0.5% added (T3), Korean mistletoe 0.5% added (T4) for five weeks. Growth performance and proximate composition of chicken thigh meat were not influenced by all treatments, except for mortality and crude fat, which was significantly lower in all treatments with red ginseng mare or Korean mistletoe powder compared to control. Dietary red ginseng mare and Korean mistletoe supplementation had no significantly effects on pH, WHC, shear force, CIE $L^*$, $b^*$ values, triglyceride and glucose but TBARS values total cholesterol, and LDL-cholesterol were decreased (P<0.05) by the addition red ginseng mare and Korean mistletoe powder. CIE $a^*$ values increased significantly with added red ginseng mare and Korean mistletoe powder relative to the control (P<0.05). It was concluded that the addition of red ginseng mare and Korean mistletoe powder revealed minor improvements in the lipid oxidative stability of chicken meat.

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.835-840
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• 2003

Two hundreds and twenty three pork carcasses of commercial breeds were studied for comparing to technical quality characteristics of pork identified by National Pork Producers Council(NPPC) scale. pH and conductance(C) were taken in 1(pH$_1$, C$_1$), 3(pH$_3$, C$_3$), 6(pH$_6$, C$_6$) and 24hr(pHu, Cu) postmortem on 4~5th thoracic vertebrae. Visual color and CIE value were estimated in longissimus dorsi(LD) muscle in 24hr postmortem on the two sites(4~5th thoracic vertebrae and last vertebrae) using National Pork Producers Council(NPPC) scale and color difference meter. Significant differences were observed in pH$_1$, pHu, Cu, CIE L$^{*}$ value, water holding capacity(WHC) and juiciness at all scales(p〈0.05). But, pH and CIE L$^{*}$value were considerably affected by postmortem time and measuring site. NPPC scale was highly related with CIE L$^{*}$(R$^2$=0.77) and WHC(R$^2$=0.66), and moderately related with C$_{u}$(R$^2$=0.59) and pH$_{u}$(R$^2$=0.54), and poorly related with pH$_3$(R$^2$=0.32), pH$_6$(R$^2$=0.28) and C$_1$～C$_6$(R$^2$=0.03~0.18).

• Journal of Korea Multimedia Society
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• v.12 no.5
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• pp.633-643
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• 2009

We propose a color transfer method that used color contrast based templates to express the visual difference clearly between objects, while remaining the quality of the input image. Our algorithm employs colors of both the input image and template distributed on the $a^{\ast}b^{\ast}$chrominance plane of CIE $L^{\ast}a^{\ast}b^{\ast}$color space. The templates are made by considering the effect of color contrast and have the shape of either a line or a curve represented color distribution of the basic colors based gradation image. These tempates can be modeled on spline curves. We also generate simply new templates with the different basic colors by moving the control points of that curve. The color transfer method using the templates is done through a regressive analysis and color matching. We maintained color coherence of the input image by transforming similarly the color distribution of an input image to the one of templates.

• Korean Journal of Poultry Science
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• v.41 no.1
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• pp.61-68
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• 2014

This study were investigated the effects of dietary supplementation of yacon by-products and mugwort powder on performance, carcass characteristics, pH, TBARS (thiobarbituric acid reactive substance), WHC (water holding capacity), shear force and meat color of broiler thigh meat. Broiler chicks were fed diets for five weeks containing 0% yacon by-products and mugwort powder (Control), 0.5% yacon by-products powder (T1), 1.0% yacon by-products powder (T2), 0.5% mugwort powder (T3), and 1.0% mugwort powder (T4). There were no significant difference in performance among treatments, but mortality was decreased in diets by the supplementation of yacon by-products and mugwort powder than that of control. The total cholesterol, LDL-cholesterol and triglyceride of control were higher than treatment groups and HDL-cholesterol of control was lower than treatment. The TBARS was significantly decreased by the supplementation of yacon by-products and mugwort powder compared to the control (P<0.05), especially, mugwort powder treatment group was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC and shear force were not significantly different. CIE $L^*$ and $a^*$ value of treatment groups showed significantly higher value compared to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In conclusion, a supplementation of yacon by-products and mugwort powder were effective in decreasing TBARS, total cholesterol and LDL-cholesterol and increasing HDL-cholesterol concentration. Mugwort powder supplementation was most effective.

• Korean Journal of Poultry Science
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• v.38 no.2
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• pp.105-112
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• 2011

This study were investigated the effects of dietary supplementation of ground Kalopanax pictus leaves powder on pH, total phenol contents, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, TBARS, WHC, shear force, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed diets for five weeks containing 0% Kalopanax pictus leaves powder (Control), 0.5% Kalopanax pictus leaves powder (T1), 1.0% Kalopanax pictus leaves powder (T2), and 2.0% Kalopanax pictus leaves powder (T3). The pH and TBARS were significantly decreased by the supplementation of Kalopanax pictus leaves powder compared to the control (P<0.05). The total phenol contents and DPPH radical scavenging activity were significantly increased by the supplementation of Kalopanax pictus leaves powder compared to those of the control group (P<0.05), and especially, T3 was significantly (P<0.05) more effective in improving freshness compared to other treatment groups. The WHC and shear force were not significantly different. CIE $L^*$ and $a^*$ value of treatment groups (especially T3) showed significantly higher value compare to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In fatty acid composition, linolenic acid of chicken meat was increased by the supplementation of Kalopanax pictus leaves powder than compared to those of the non-supplementation group. In conclusion, a supplementation of Kalopanax pictus leaves powder was effective in decreasing pH and TBARS, and increasing total phenol contents and DPPH radical scavenging activity.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1120-1130
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• 2018

This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. The water content of tenderloin (73.38%) was the highest in standard pork (p<0.05). A statistically significant difference in crude protein content was shown between standard pork and sow pork (p<0.05). There were significant differences between standard pork and sow pork in shear forces of loin and tenderloin (p<0.01). There was a significant difference in WHC between standard pork and sow pork in loin, tenderloin, and hind legs (p<0.05). The CIE $L^*$ and CIE $b^*$ values of standard loin were significantly higher than those of sow loin (p<0.05). The CIE $a^*$ values of sow loin were significantly higher than those of standard loin (p<0.05). The contents of arachidonic acid for standard pork and sow pork were 0.33% and 0.84%, respectively (p<0.05). However, there was no difference in the total content of unsaturated fatty acid between the two groups. There were no significant differences between standard pork and sow pork after sensory evaluation, except for color and tenderness. The overall acceptability of standard pork was significantly higher than that of sow pork (p<0.05).

• Food Science of Animal Resources
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• v.30 no.5
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• pp.860-866
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• 2010

This study was conducted to investigate the effects of dietary supplementation of garlic by-products on TBARS, WHC (water holding capacity), shear force, pH, total phenol content, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed for 5 wk with experimental diets of 0% garlic by-product (Control), 1% garlic by-product (T1), 2% garlic by-product (T2), and 5% garlic by-product (T3). TBARS and pH were significantly decreased by the supplementation of garlic by-products compared to the control (p<0.05). Compared to the control diet, the total phenol content and DPPH radical scavenging activity were significantly increased by the supplementation of garlic by-products (p<0.05). The total phenol content and DPPH radical scavenging activity of treatment groups were higher than the control; in particular, T3 was significantly (p<0.05) more effective in improving freshness compared to other treatment groups. CIE $a^*$ value of treatment groups (especially T3) showed significantly higher values compared to the control; however, no difference in the CIE $L^*$ and $b^*$ values were observed among treatments. In its fatty acid composition, amounts of linoleic acid and linolenic acid in chicken meat was increased by the supplementation of garlic by-products, but amounts palmitic acid were decreased. In conclusion, supplementation with garlic by-products was effective in decreasing TBARS, pH, and saturated fatty acids, and in increasing total phenol content, DPPH radical scavenging activity, and unsaturated fatty acids.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.40 no.1
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• pp.43-50
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• 2003

Today, the demand of image acquisition systems grows as the multimedia applications go on increasing greatly. Among the systems, film scanner is one of the systems, which can acquire high quality and high resolution images. However due to the nonlinear characteristic of the light source and sensor, colors of the original film image do not correspond to the colors of the scanned image. Therefore color correction mr the scanned digital image is essential in the film scanner. In this paper, polynomial regression method is applied for the color correction to CIE $L^{*}$ $a^{*}$ $b^{*}$ color model data converted from RGB color model data. A1so a film scanner hardware with 12 bit color resolution for each R, G, B and 2400 dpi was implemented by using TMS320C32 DSP chip and high resolution line sensor. An experimental result shows that the average color difference ($\Delta$ $E^{*}$$_{ab}$ ) is reduced from13.48 to 8.46.6.6.6.6.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.309-314
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• 2003

Color and its stability in venison, longissumus dorsi (LD) and quadriceps femoris (QF) muscles, from 8 wild Cervus nippon yesoensis (Japanese Yeso Deer) were investigated by means of the CIE L$^{*}a{*}b{*}$ measurement and autoxidation rate recorded using partially purified myoglobin. It was observed a common feature of the change of three mean values($L^{*}$, $a^{*}$ and $b^{*}$) in both LD and QF that mean value increased at 1 or 2 day post-mortem and then decreased during storage. The differences between 1 and 7 days was the largest in $a^{*}$ value than those in $L^{*}$ and $b^{*}$ values. The mean differences among storage days were only significant in $a^{*}$ except for $b^{*}$ of LD. It was same tendency that the mean difference of CIE $L^{*}$, $a^{*}$ and $b^{*}$ values during refrigerator storage was larger in $a^{*}$ than both in $L^{*}$ and $b^{*}$ reported in beef(Sekikawa et al., 1995) and venison(Stevenson et al., 1989) during storage. The smaller $a^{*}$ value was indicated that bright red of meat changed to dull red, brown red causing met-Mb formation. To compare of color stability with respects to the Mb autoxidation rate, we measured this rate of deer and horse muscles, because horse Mb was considered to have the fastest autoxidation rate among domestic animals, and we used crude Mb and pH 6.0, which might be reflected to the intact meat. Mean value of the autoxidation rate measured in this study in deer was 0.037 and that was 0.026 in horse(sigma). Although there was no significant mean difference and were different Mb purity between deer(A409/A 280 nm = 4.0) and horse(5.6), in generally Mb purity was the higher and the faster autoxidation rate, but this rate in deer was faster than in horse. These results might indicate that venison meat discolors at faster rate compared with beef.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.491-501
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• 2023

Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60℃ and 45+70℃) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, CIE L^*, CIE a^*, CIE b^*, myofibrillar, and sarcoplasmic solubility, with lower temperature and short time having the lower detrimental effect. However, the significant effect can be intensified after the addition of STPP with higher water-holding capacity and tender meat obtained with 0.4% phosphate concentration at any cooking conditions. The STPP lowered the collagen content and increased the protein solubility of myofibrillar and sarcoplasmic, which this degradation is used as a good indicator of tenderness.