• 대한치과기공학회지
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• 제43권4호
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• pp.168-174
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• 2021

Purpose: This study was conducted to investigate alloys spectrophotometrically including yttrium of nickel-chromium (Ni-Cr) alloys, which are used as substitutes for the regulation of beryllium and provide helpful improvements in Ni-Cr alloys. Methods: Four groups of specimens (ZN, ZY, SN and EM) were prepared for analysis. Color parameters were measured with a spectrophotometer, and color difference (∆E^*) was calculated. The t-test and one-way analysis of variance test were used to determine significant difference, and the Tukey test was used to identify where the differences were. To measure the spectroscopic reflectivity, the spectroscopic reflectance was measured and converted into CIE L^*, a^*, b^* color system. Results: The ∆E^* value of each metal ceramic group after opaque firing of Ni-Cr alloy with and without yttrium was <2, and the total group color difference (∆E^*) was below 1 in the dentin ceramic all experimental group. However, the a^* and b^* values of the metal ceramic groups were higher than that in the lithium disilicate all ceramic group, and the chroma was higher than the natural tooth. The brightness of all experimental groups was similar to that of the shade guide sample. Conclusion: Yttrium added to Ni-Cr alloys showed similar CIE L^*, a^*, b^* values to Ni-Cr alloys that did not contain yttrium, indicating that yttrium had no effect on color in metallic ceramic systems.

• 한국축산식품학회지
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• 제42권4호
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• pp.557-565
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• 2022

The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat (RTE) empal gentong. Raw beef meat was pre-cooked in water bath at 90℃ for 0 min (C), 10 min (T1), 20 min (T2), and 30 min (T3) prior to retorting process at 121℃ and pressure at 70,000 Pa. Results showed that pre-cooking treatments in all treated samples could reduce fat contents in empal gentong's meat by 0.02% (T1), 0.28% (T2), and 1.13% (T3) respectively. Highest precooking time tends to increase the pH and CIE a^* values. However, CIE b^* values, water holding capacity, and sensory analysis were not affected by pre-cooking duration which must have been affected by sterilization process after pre-cooking. In conclusion, pre-cooking treatment before sterilization in producing empal gentong is a probable technique to reduce its fat content and improve its physical quality. A specific treatment at 90℃ for 10 min is recommended to achieve optimum quality of RTE empal gentong's meat.

• 한국축산식품학회지
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• 제43권1호
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• pp.113-123
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• 2023

This study investigated the predictability of cooking loss of pork loin through relatively easy and quick measurable quality properties. The pH, color, moisture, protein content, and cooking loss of 100 pork loins were measured. The explanatory variables included in all linear regression models with an adjust-r² value of ≥0.5 were pH and the protein content. In the linear regression model predicting cooking loss, the highest adjust-r² value was 0.7, with pH, CIE L^*, CIE b^*, moisture, and protein content as the explanatory variables. In 30 pork loins, electrical conductivity was additionally measured, and as a result of linear regression analysis for predicting cooking loss, the highest adjust-r² value was 0.646 with electrical conductivity measured at 40 Hz, with pH and color as the explanatory variables. Ordinal logistic regression analysis was performed to predict the three grades (low, middle, and high) of loin cooking loss using pH, color, and 40 Hz electrical conductivity as the explanatory variables, and the percent concordance was 93.8%. In conclusion, the addition of electrical conductivity as an explanatory variable did not increase the prediction accuracy of the linear regression model for predicting cooking loss; however, it was demonstrated that it is possible to predict and classify the cooking loss grade of pork loin through quality properties that can be measured quickly and easily.

• 한국축산식품학회지
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• 제43권2호
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• pp.232-244
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• 2023

We investigated the effects of different phosphate replacements on the quality of ground pork products cured with sodium nitrite or radish powder to determine their potential for achieving clean-label pork products. The experimental design was a 2×5 factorial design. For this purpose, the ground meat mixture was assigned into two groups, depending on nitrite source. Each group was mixed with 0.01% sodium nitrite or 0.4% radish powder together with 0.04% starter culture, and then processed depending on phosphate replacement [with or without 0.5% sodium tripolyphosphate; STPP (+), STPP (-), 0.5% oyster shell calcium (OSC), 0.5% citrus fiber (CF), or 0.5% dried plum powder (DPP)]. All samples were cooked, cooled, and stored until analysis within two days. The nitrite source had no effect on all dependent variables of ground pork products. However, in phosphate replacement treatments, the STPP (+) and OSC treatments had a higher cooking yield than the STPP (-), CF, or DPP treatments. OSC treatment was more effective for lowering total fluid separation compared to STPP (-), CF, or DPP treatments, but had a higher percentage than STPP (+). The STPP (+) treatment did not differ from the OSC or CF treatments for CIE L^* and CIE a^*. Moreover, no differences were observed in nitrosyl hemochrome content, lipid oxidation, hardness, gumminess, and chewiness between the OSC and STPP (+) treatments. In conclusion, among the phosphate replacements, OSC addition was the most suitable to provide clean-label pork products cured with radish powder as a synthetic nitrite replacer.

• 한국축산식품학회지
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• 제43권5호
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• pp.901-913
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• 2023

This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics of aged pork loin were evaluated to determine the effects of wet and dry (normal and Jeju Scoria) aging methods and aging time (0, 10, 20, 30, and 40 days) on meat quality. The aging methods altered pH and CIE L^* after 10 days of aging. However, the aging method did not alter the pH and CIE L^* of the aged pork loin after 10 days of aging. The shear force was significantly lower in the Scoria aging method than in the wet aging method after 10 and 20 days of aging. Both the normal and Scoria aging methods increased aging loss compared to the wet aging method, which could be attributed to longer air exposure times of the two non-packaged aging methods than in the packaged aging method. The scoria aging method had significantly higher contents and ratios of saturated (SFA) to mono-unsaturated fatty acids but lower ratios of poly-unsaturated fatty acids to SFA than the wet aging method. The content of most free amino acids significantly increased with aging time, especially those related to the sweet, and umami categories. In summary, this study suggests that the Scoria aging method provides positive aspects of eating quality, such as improvement of meat tenderness and taste, including umami, with minimum changes in the overall meat quality.

• Nuclear Engineering and Technology
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• 제55권12호
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• pp.4642-4646
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• 2023

The Tb³⁺ or Eu³⁺-doped Lu₂Gd₁Ga₂Al₃O₁₂ phosphor were fabricated by funace at 1500 ℃ for 12 h using a solid state reaction. The XRD (X-ray diffraction_Panalytical X'Pert Pro) and FE-SEM (field emission scanning electron microscope) are measured to confirm the crystalline structure and surface morphology of the phosphor. The Tb³⁺-doped Lu₂Gd₁Ga₂Al₃O₁₂ phosphor emits the lights in 470~650 nm wavelength range due to transitions from ⁵D₄ to ⁷F_j. Therefore, it shows the green region in the CIE chromaticity diagram under both UV and X-rays excitations. The Eu³⁺-doped Lu₂Gd₁Ga₂Al₃O₁₂ phosphor emits the lights in 550~750 nm wavelength range because of ⁵D_i to ⁷F_j. The emission is confirmed to be in the red region using the CIE chromaticity diagram. The Tb³⁺ or Eu³⁺-doped Lu₂Gd₁Ga₂Al₃O₁₂ phosphor shows the characteristic f-f transition with a long decay time, which is about several milliseconds. They have the high efficiency of light emission for X-ray because of their high effective Z number (Z_eff = 58.5) and density. Therefore, they are very much promising phosphors for X-ray imaging application in medical fields.

• 한국축산식품학회지
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• 제44권3호
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• 한국축산식품학회지
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• 제44권3호
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• pp.570-585
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• 2024

This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20℃ and 25℃. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a^* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a^* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25℃, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25℃, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20℃. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25℃ compared to 20℃ when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25℃; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.

• Journal of Animal Science and Technology
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• 제47권4호
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• pp.525-536
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• 2005

본 시험은 우모분의 사료적 가치를 향상시키기 위하여 우모 단백질 분해균인 Bacillus sp.를 우모분에 접종하여 비육돈의 단백질 공급원인 대두박에 수준별로 대체하여 총 5처리구로 설정하였으며, 각 처리구당 3반복으로 임의배치하였다. 시험사료 급여구의 증체량, 사료요구율, 육의 아미노산 함량 및 도체특성을 조사․분석하였다. 사양시험은 5처리$\time$3반복$\time$10두로서 총 150두를 공시하여 70일간 실시하였다. 비육 전기간(0-70일간) 동안의 일당증체량은 Bacillus sp. 접종 우모분으로 대두박의 20%를 대체․급여한 BSM 20구가 0.95kg으로서 일반 우모분으로 10%와 20%를 대체․급여한 CSM 10구와 CSM 20구의 0.80-0.81kg에 비하여 증가 하였으며, 사료요구율도 2.94로서 우수하였다(P<0.05). 도체중은 BSM 10구와 BSM 20구가 각각 81.84kg과 83.77kg으로서 CSM 10구와 20구의 74.75kg과 76.07kg에 비하여 유의적으로(P<0.05) 증가하였다. A등급 출현율은 BSM 20구가 35.03%로서 대조구의 32.78%에 비하여 뚜렷하게 향상되었다. 육색의 CIE L*값은 BSM 10구가 45.56으로서 가장 낮았으며, CSM 20구는 59.96으로서 가장 높았다(P<0.05). CIE a* 값은 대조구가 9.35로서 BSM 10구와 BSM 20구의 7.56과 7.42에 비하여 높았다(P<0.05). 이상의 결과를 종합하면, 비육돈을 사육할 경우에는 Bacillus sp. 접종 우모분으로 대두박의 20%를 대체․급여함으로서 체중의 증가 및 사료요구율이 개선되었으며, 돼지 등심의 육색과 지방색에도 이상이 없을 뿐 아니라 육질 A등급 출현율도 크게 향상되었다. 특히, 일당 증체량으로 환산할 경우에는 출하일령을 약 8일 정도 단축시킬 수 있기 때문에 대체 단백질 사료자원의 확보 뿐만 아니라 농가 소득증대에도 크게 기여할 것으로 사료된다.

• 한국축산식품학회지
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• 제31권1호
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• pp.86-91
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• 2011

본 연구는 사료 내 무청 및 시금치의 첨가급여가 육계의 조직 내 루테인 축적률 및 육질에 미치는 효과를 알아보고자 수행하였다. 대조구는 기본배합사료를 이용하였고, 처리구는 기본배합사료에 시금치로부터 추출한 루테인 화합물(2.223%), 무청분말(2%) 및 시금치분말(0.61%, 1.83%)을 각각 첨가하였다. 증체량, 사료섭취량 및 사료요구율에 있어서는 처리구간 유의적인 차이가 없는 것으로 나타났다. 닭 피부의 색깔을 측정한 결과, 황색도에 있어서 무청분말 처리구와 시금치분말 1.83% 처리구가 다른 처리구에 비해 유의적으로 높은 것으로 나타났다(p<0.05). 닭 가슴살의 육색을 측정한 결과, 명도의 경우 대조구가 처리구에 비해 유의적으로 낮게 나타났다(p<0.05). 시금치분말 1.83% 처리구는 대조구에 비해 적색도 값은 유의적으로 낮고(p<0.05), 황색도 값은 유의적으로 높게 나타났다(p<0.05). 지방산화도의 경우 루테인 화합물 처리구가 다른 처리구에 비해 냉장저장 중 낮은 값을 보였으나 유의적인 차이는 없었다. 닭 조직내 루테인 축적률을 조사한 결과 시금치분말 1.83% 처리구의 간 조직에서만 미량 검출되었다. 이상의 결과를 전체적으로 종합해 볼 때, 시금치분말 1.83% 첨가구에서 육색(적색도 및 황색도)에 영향을 주는 것으로 나타났으나, 지방산화도 및 루테인 축적률에 있어서는 효과가 없는 것으로 나타났다. 따라서 향후 닭고기 조직내 루테인 축적률 및 선행연구와 같이 지방산화도의 효과를 보기 위해서는 시금치 원물질 급여 보다는 시금치로부터 추출한 루테인 화합물의 농도를 높여서 첨가급여 하는 것이 바람직할 것으로 사료된다.