• 한국축산식품학회지
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• 제35권4호
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• pp.524-532
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• 2015

The objective of this study was to investigate the effects of high post-mortem temperature application on development of pale, soft, exudative (PSE) turkey meat characteristics in terms of local slaughter conditions. Within this scope, it was targeted to obtain PSE-like muscles benefiting from different post-mortem temperature applications. Immediately after slaughter, turkey Pectoralis major (n=15) muscles were kept at various post-mortem temperatures (0, 10, 20, 30, and 40℃) for 5 h. pH values of 40°C treatment were lower than four other treatments (p<0.05). L* values, drip loss, cook loss, and thawing loss of 40℃ group were higher than the other groups (p< 0.05). Napole yield of 40℃ treatment indicated that high post-mortem temperature decreases brine uptake. Protein solubility of 40℃ group was lower than 0℃ group (p<0.05). Expressible moisture did not differ between 0 and 40℃ treatments. Hardness, gumminess and chewiness of 40℃ treatment were higher than 0℃ treatment. The results of this research showed that high post-mortem temperature treatment induced development of PSE-like turkey meat, with lower pH, paler color, higher technological and storage losses, and reduced protein solubility and texture.

• 한국식품영양학회지
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• 제11권5호
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• pp.580-584
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• 1998

Tenderization of beef by the addition of barks(Morus alba Linne) and its sensory properties were observed by shearing test, cooking loss, pH, protein content and sensory evaluation. Shear force was decreased as the addition level of barks (Morus alba Linne) increased. Tenderization effect of beef was increased 8,8% at the addition level of 2.5%, 25% at 5.0%, 4.7% at 7.5%, 58% at 10% barks(Morus alba Linne). Cooking loss was observed 44.50% at the no addition, 45.3% at 2.5%, 45.8% at 5.0%, 47.5% at 7.5%, 50.0% at 10% addition level of barks (Morus alba Linne). As the addition level of barks(Morus alba Linne) increased pH of cooked beef decreased to the range of 5.6 to 5.46. As the addition level of barks (Morus alba Linne) increaed protein content of beef decreased whereas protein content of cooled liquor increased. The addition of barks(Morus alba Linne) improved the sensory quality of cooked beef. Especially, tenderness scored the highest value in 10% added beef and other quality factors color, flavor, juiciness and overall quality were evaluated significantly high in 5% added beef. Therefore 5% addition level of barks(Morus alba Linne) for cooking beef was suggested as the desirable level of addition.

• Asian-Australasian Journal of Animal Sciences
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• 제15권12호
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• pp.1677-1679
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• 2002

This experiment was carried out to evaluate the tenderness of meat and it''s correlation with other carcass traits of Hanwoo steers. The significantly (p<0.01) higher mastication and shearing were observed in boiled meat than in the raw meat but the coefficient of variations were greater in raw meat than in boiled meat. The correlation between raw and boiled meat for shearing and penetration were positive and significant (p<0.01). Negative and significant correlations were observed between mastication and eye muscle area (p<0.05) and also between shearing and cooking loss (p<0.01) in raw meat whereas, penetration in raw meat was positively and significantly (p<0.05) correlated with age of the steers. Shearing in boiled meat negatively and significantly correlated with age (p<0.05), carcass weight (p<0.01), back fat thickness (p<0.01) as well as muscle score (p<0.01). The pH was not significantly correlated with tenderness in both raw and boiled meat. There were possibilities that the tenderness of boiled meat could be predicted from the raw meat.

• Elastomers and Composites
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• 제32권1호
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• pp.20-28
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• 1997

This study have Investigated the effect of various factors related to the physical properties of vulcanizated rubber compounds. rubber type, carbon black type and carbon black loading were selected as main factors and evaluation were tested by tables of orthogonal arrays with 3 factors and 3 levels. rubber types have affected cure time, tensile strength, and $T_g$ as main factor and carbon black loading have affected viscosity, scorch time, maximum torque, hardness, 300% modulus, rebound, heat build-up, $0\;&\;60^{\circ}C$ tangent delta, PICO and CUT/CHIP loss as main factor but the effects of carbon black type have affected only bound rubber content.

• 한국포장학회지
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• 제13권2호
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• pp.59-65
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• 2007

Packaged food products often undergo retort processing, a thermal processing in a pressurized vessel called a retort, to ensure their microbiological safety or shelf-stability under normal non-refrigerated conditions of storage and distribution. Retort processing is generally aimed to accomplish commercial sterility of packaged foods with acceptable nutritional and sensorial qualities. Fundamental principles on retort processing, such as thermal resistance kinetics of target microorganism, heat penetration theory, and methods for evaluating process sterility and food quality loss, were reviewed. Factors affecting process severity, heat transfer mechanism, and heat penetration efficiency were summarized. General features of retortable packaging formats including metal cans, glass jars, and plastic packages were also briefly reviewed.

• Elastomers and Composites
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• 제33권1호
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• pp.44-51
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• 1998

The purpose of this experiments were investigated on the physical properties of rubber com-pounds containing two types carbon black. Bound rubber and interaction coefficient for com-pounds with pure carbon black were higher than those for the compounds with dual phase carbon black. Slightly higher values in 300% modulus and tensile strength indicated that the ratio of rubber-filler bound to rubber-rubber bound of pure carbon black were higher than those of com-pounds with dual phase carbon black. It was founded that dynamic properties, that is rebound, heat build-up, 0 & $60^{\circ}C$ tan $\delta$, and cut and chip loss of compounds with dual phase carbon black were better than those of compounds with pure carbon black, but abrasion property of dual phase carbon black was lower than those of pure carbon black because of low reinforcing ability.

• Elastomers and Composites
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• 제34권1호
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• pp.11-19
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• 1999

카본블랙 첨가량, 촉진제에 대한 황 함량비에 따른 가황고무의 점탄성 특성을 반발탄성, 저장 및 손실 모듈러스, tan ${\delta}$를 통하여 고찰하였다. 반발탄성은 촉진제에 대한 황 함량비가 낮을수록, 배합고무중 카본-블랙의 체적분율이 낮을수록 높게 나타났다. 저장 모듈러스는 카본블랙 첨가량과 변형이 증가할수록 감소하였으나, 가황시스템과는 무관하게 나타났다. 특히 카본블랙 첨가량이 낮은 수준 ($40{\sim}50phr$)에서는 변형이 3% 이상에서, 첨가량이 높은 수준(60phr 이상)에서는 변형이 6% 이상에서 일정한 저장 모듈러스를 보이고 있어 입자간에 형성되는 망상구조는 6% 이상의 변형에서 파괴됨을 알 수 있다. 손실 모듈러스는 카본블랙 첨가량이 낮은 수준에서는 별다른 영향이 없으나, 높은 수준에서는 1% 변형에서 최대값을 보인 후 완만히 감소하였다. Tan ${\delta}$는 가황시스템에 대한 의존성은 약하나 카본블랙 첨가량 및 변형이 증가함에 따라 증가하였으나, 카본블랙 첨가량에 관계없이 2% 변형에서 최대값을 나타내었다.

• Animal Bioscience
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• 제37권1호
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• pp.116-122
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• 2024

Objective: This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes. Methods: Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel. Results: Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel. Conclusion: Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP.

• 한국기계가공학회지
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• 제19권3호
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• pp.99-104
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• 2020

Modern people spend a lot of time indoors. Oil mist has a very fatal effect on the cook's health. Range Hood's filter plays a very important role in removing oil mist from kitchen. In this study, we applied coanda effect to increase the collection efficiency of filter. Original, Bottom, Slide Three shapes were simulated, and the two shapes were measured and compared using a wind tunnel tester. Pressure loss is measured below 2.0mmAq for all three filters, making them easy to use indoors. The simulation results were 15% for the original filter, 22% for the bottom filter, and 30% for the slide filter. The wind tunnel tester obtained 26% of the original filter and 30% of the slide filter. Research is needed to increase the collection efficiency by 50%.

• Asian-Australasian Journal of Animal Sciences
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• 제23권12호
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• pp.1645-1656
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• 2010

This study was conducted to investigate the effects of strain on broiler performance, and age at slaughter and postchilling (PC) aging time on meat quality traits. A total of 500 one-day-old chicks (250 Hubbard classic and 250 Lohman) were reared under commercial conditions. Half of the broiler birds from each strain were slaughtered at 32 days and the other half at 42 days old. At each processing day, 168 carcasses were randomly selected (84 Hubbard and 84 Lohman) and divided into groups of 28 carcasses within each strain, and aged for 0, 4 and 24 h after chilling. Average weekly body weight was comparable between strains. Feed conversion ratio was higher (p<0.05) for the Hubbard strain during the second and third week of age. Initial carcass pH was significantly (p<0.05) affected by age where younger birds (32-d-old) had lower pH values than older (41-d-old) birds. Breast temperature was higher (p<0.001) for Lohman than Hubbard at 0, 2 and 4 h of PC. Younger birds had a lower breast temperature (p<0.001) at all measured times of PC. Thaw loss, cook loss and water holding capacity were not significantly affected by strain, age or aging time. Lohman strain had more tender meat (p<0.05) than Hubbard strain, and tenderness was improved with the increase of broiler age and aging time. Meats from Hubbard were lighter and less red than those from Lohman strain where younger birds had darker color. In conclusion, strain, age at slaughter and PC aging duration are critical to breast meat quality characteristics, and 4 h of aging are required before deboning in order to obtain more tender fillets.