• 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.21 no.4
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• pp.323-328
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• 2001

Meat quality of the domestic pork carcasses(n=330) classified in 3 groups according to the Hunter L values postmortem($\leq$50, 50.1∼55.0 and $\geq$55.1) was investigated. The carcass temperature(3, 5, 10 and 15hr postmortem) and temperature falling rate of postmortem increased as the Hunter L value increased. The pH postmortem(pH$\_$ohr/, pH$\_$24hr/) decreased as the Hunter L value decreased. In physical traits, the water holding capacity(WHC) increased and the purge loss decreased as the Hunter L value increased. However, shear force, cooking loss and fat hardness were not significantly different among different. Hunter L value groups(p<0.05). The meat color indices(CIE L*, a*, b*, chroma, hue and ΔE) increased as Hunter L value increased. The sensory characteristics had no significant difference among different Hunter L value groups(p<0.05). In conclusion, the results suggested that Hunter L values were related with pork quality such as temperature, pH, physical traits and color.

• 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.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.350-361
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• 2020

Quality control of meat products is one of the main concerns of consumers, governmental control authorities, and retailers. The purpose of this study was to employ ribose-induced Maillard reaction in detection of meat adulteration and differentiation of fresh-chilled from frozen-thawed minced veal. The browning intensity was assessed through measuring the absorbance at 420 nm with a spectrophotometer as well as the direct analysis of the color and pH. The results showed that CIE b*, CIE a*, and A_420* values in the extract of fresh-chilled veal were significantly (p<0.05) higher than frozen-thawed samples. The extract of frozen meat samples stored at -18℃ became significantly darker and more yellowish compared to -4℃. The results showed that the A_420* value in the frozen-thawed veal stored at -4℃ and -18℃ was reduced by approximately 17.22±3.53% and 11.68±2.49%, respectively, compared with fresh-chilled veal. The findings also showed that the storage temperature of minced veal and the heating time in this reaction had a significant effect on all tested variables (p<0.0001). The proposed method can be considered as an easy, quick, and inexpensive test for differentiating between the fresh-chilled and frozen-thawed minced veal.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.684-692
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• 2011

The quality attributes of thigh meat from a certified meat-type commercial Korean native chicken (WoorimatdagTM, WM) and a commercial broiler (Ross, CB) raised under the same environmental conditions, were compared. One-d-old, mixedsex WM (200), and 200 broilers (Ross, CB) each were randomly assigned to floor pens (20 chickens per pen). The production stages (I, II, and III) were selected based on similar live weight. The crude fat contents of WM thigh meat were lower than those of CB. WM thigh meat contained higher stearic and arachidonic acid contents but lower palmitoleic and oleic acid contents compared to those of CB. The thigh meat color CIE $L^*$- and CIE $b^*$-values of WM were lower, but inosine-5'-monophosphate content was higher in WM than CB in whole production stages. WM thigh meat showed higher collagen content, hardness, springiness, gumminess, and chewiness than CB. In sensory evaluation, odor, taste, and overall acceptance were higher while color was lower in WM. Based on these results, it can be concluded that even if commercial broilers are raised under the same environmental conditions as WM, the unique quality attributes of WM thigh meat are distinctively unique.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.372-380
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• 2011

This study was conducted to assess meat quality and sensory properties of pork bellies from immunocastrated males (IC) compared to meat from surgically castrated males (SC), intact males (IM), and females (FE). Pork bellies from IC had significantly higher pH values than meat from either SC or FE. Pork bellies from IC showed lower CIE $L^*$ values than those from SC, but were redder (higher CIE $a^*$ values) than meat from SC or FE. However, no differences in visual color were observed between pork bellies from IC and SC pigs using National Pork Producer Council scales. Water holding capacity was higher in SC and FE than that in IC. IC showed no significant difference in cooking loss and shear force values compared with those of SC. Both SC and IC had improved fat content when compared to that in IM, and IC meat showed a similar fat content to that of FE. Pork bellies from IC showed higher ratings for all visual evaluation traits than those of SC and were the same as meat from FE. Boar odor was not significantly different among the treatments. IC was rated similar to SC for taste, tenderness, and overall acceptability.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.197-208
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• 2020

The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2℃ or 7℃, followed by cooking to 75℃, and cooling and storage at 2℃-3℃ until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L^⁎ values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a^⁎ values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.

• Journal of the Korean Ceramic Society
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• v.50 no.3
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• pp.195-200
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• 2013

Here, we report preparation of cyan ceramic nano-pigment for inkjet printing and the Ni substitutional effects on the cyan color. $MgAl_2O_4$ was selected as the crystalline host network for the synthesis of nickel-based cyan ceramic nano-pigments. Various compositions of $Ni_xMg_{1-x}Al_2O_4$ ($0{\leq}x{\leq}1$) powders were prepared using the polymerized complex method. The powder was then preheated at $400^{\circ}C$ for 5 h and finally calcined at $1000^{\circ}C$ for 5 h. XRD patterns of $Ni_xMg_{1-x}Al_2O_4$ showed a single phase of the spinel structure in all the compositions. The particle sizes ranged from 20 to 50 nm in TEM observations. The characteristics of the color tones of $Ni_xMg_{1-x}Al_2O_4$ were analyzed by UV-Visible spectroscopy and CIE $L^*a^*b^*$ measurement. CIE $L^*a^*b^*$ measurement results indicate that the pigment color changes from light cyan to deep cyan due to the decrease of the $a^*$ and $b^*$ values with an increase of an Ni substitutional amount. In addition, the thermal stability and the binding nature of $Ni_xMg_{1-x}Al_2O_4$ are also discussed using TG-DSC and FT-IR results respectively.

• Journal of the Korean Institute of Telematics and Electronics D
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• v.36D no.12
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• pp.31-36
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• 1999

The $Mg._5Zn._5SiN_2:Tb$ and $Mg._5Zn._5SiN_2:Eu$ materials were synthesized and studied to develop new phosphors for thin-film electroluminescent device application. Photoluminescence and cathodoluminescence characteristics of the synthesized phosphors were similar to general emission spectra of Eu, Tb ion, respectively. The CIE color coordinates, threshold voltage and luminance of the $Mg._8Zn._2SiN_2:Eu$ thin-film electroluminescent device fabricated by electron-beam deposition system were x=0.47, y=0.46, 47V, and 23.5 cd/$cm^2$ at 80V, respectively. The capacitance-voltage and charge-voltage characteristics of the thin film electroluminescent devices were also measured.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.37 no.1
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• pp.36-43
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• 2000

The sulfur pressure and TRA(rapid thermal annealing) conditions of the fabricated SrS:CuCl TFEL devices were optimized to improve blue color luminance. The thickness of the phosphor layer of SrS:CuCl TFEL devices fabricated by electron beam deposition system was 6000 ~ 8000 ${\AA}$. The fabricated TFEL devices were annealed at 800 $^{\circ}C$ for 3 min. It was shown that the crystallinity of SrS:CuCl phosphor was improved by an increase in RTA temperature and RTA time. Blue color was emitted from the TFEL device with emission peak wavelength of 468 nm and 500 nm. The CIE color coordinates were x = 0.21, y = 0.33. The luminance($L_{40}$) of TFEL device strongly depended on the sulfur pressure of deposition chamber and increased from 262 cd/$m^2$ to 728 cd/m2 as the sulfur pressure increased from $8{\times}10^{-6}$ torr to $2{\times}10^{-5}$ torr.