• Korean Journal of Poultry Science
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• v.45 no.3
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• pp.137-145
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• 2018

This study was carried out to investigate the effect of carcass weight on the physicochemical and sensory traits of duck meat. In total, 150 duck carcasses were divided into five different weight groups. The fat content in both breast and leg meats tended to increase with increased carcass weight. The cooking loss was significantly higher in the <2,200 g weight group and decreased with increased carcass weight. There was no significant difference in pH, water-holding capacity, lightness, or redness among carcass weight groups. The shear force was significantly higher in the ${\geq}2,800g$ weight group. The oleic acid (C18:1, n9) content in both the breast and leg meats tended to increase with increased carcass weight. The unsaturated fatty acid content in the breast meats was similar for all the groups whereas its content in the leg meats increased with increased weight groups. There was no significant difference in the sensory scores among the treatments. Taken together, it may be said that the carcass weight had minor effects on the physicochemical traits of duck meat. Further studies are needed to determine the effects of different carcass weights in the same raising period on duck meat quality.

• Journal of Animal Science and Technology
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• v.48 no.2
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• pp.269-278
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• 2006

This study was performed to extend the shelf-life of duck breast treated with NaCIO(20, 50ppm), lactic acid(1, 2%) and acetic acid(1, 2%). Changes in microbial counts, storage characteristics and color values of duck breasts were determined during storage at 4℃ for 7 days. Although pH values were not different on the first day of storage. they increased up to 3rd days of storage and decreased gradually thereafter. Thiobarbituric acid reactive substances(TBARS) of duck breasts treated with lactic acid and acetic acids were lower TBARS than those with lactic acid on the 7th days of storage. Volatile basic nitrogen(VBN) didn't differ among the treatments(P>0.05). Although the microbial counts were increased in all treatments, acetic acid treatment had lower microbial counts among the treatments during storage. These results indicated that acetic acid would be the best treatment to extend the shelf-life of duck breasts among others.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.66-72
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• 2004

The study was conducted to investigate the effect of dietary onion supplementation on physicochemical properties of duck meat. The ducks were raised for 38 days(1,500 g of live weight) in rice paddle and slaughtered. Samples including breast and leg were stored at 4$^{\circ}C$ for 12hrs and then used as experimental materials. The ducks were allotted into 3 treatments(C-0%, T1-3%, T2-6%) according to dietary supplementation of onion. The ducks meat were stored at 4${\pm}$1$^{\circ}C$ for 12hrs. In proximate analyses, the moisture, crude protein and crude ash of breast muscle were significantly increased(p<0.05) with increasing onion percentages but crude fat content was significantly decreased(p<0.05). The moisture and crude protein of leg muscles were significantly increased(p<0.05) with increasing onion percentages but crude fat and crude ash were significantly decreased(p<0.05). The pH of breast muscle was significantly decreased(p<0.05) with increasing onion percentages, the pH of leg muscle was be highest in T1(p<0.05). Water holding capacity(WHC) significantly increased(p<0.05) with increasing onion percentage in both muscles. Hunter L＊ was significantly decreased with increasing onion percentage in breast muscles while Hunter b＊ significantly increased(p<0.05). In fatty acids composition of duck meat, mono-unsaturated fatty acid(MUFA) significantly decreased(p<0.05) while poly-unsaturated fatty acid(PUSFA) and EFA(essential fatty acid) were significantly high(p<0.05) with increasing onion percentage.

• Asian Oncology Nursing
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• v.12 no.1
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• pp.27-34
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• 2012

Purpose: This study was conducted to identify the impact of fatigue, pain, anxiety and depression on the quality of life (QOL) among breast cancer patients. Methods: This study was conducted from July 12th to July 20th, 2010. One hundred and fifty breast cancer patients were recruited from D city in Korea. The instruments used in this study were the fatigue, pain, anxiety, depression and the quality of life scales for patients with breast cancer. Data were analyzed using descriptive statistics, t-test, ANOVA, Pearson correlation coefficients and multiple regression with the SPSS/WIN 12.0 program. Results: The quality of life for cancer patients showed a significant relationship with fatigue, pain, anxiety and depression. The significant factors influencing quality of life were fatigue, pain, anxiety and depression that explained 65.6% of the variance. Conclusion: Patients with breast cancer experienced fatigue, pain, anxiety and depression which led to a negative effect on quality of life. The results suggest that intervention programs to reduce fatigue, pain, anxiety and depression could improve the quality of life for breast cancer patients.

• Women's Health Nursing
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• v.22 no.1
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• pp.30-38
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• 2016

Purpose: This study was conducted to examine effects of a sexual function improvement program on sexual distress, sexual satisfaction and marital intimacy among breast cancer survivors. Methods: With quasi-experimental design, a total of 54 women after breast surgery were assigned into experimental group (n=28) and control group (n=26) after recruited via convenience sampling. They were endocrine surgery outpatients in university hospital at Chonnam province. Experimental group received a sexual function improvement program 5 sessions over 5 weeks. Sexual distress, sexual satisfaction, and marital intimacy were examined with self-report structured questionaries. Data were analyzed using $x^2$ test, Fisher's exact, independent t-test, and analysis of covariance with SPSS 17.0/window program. Results: Women who participated in the sexual function improvement program had lower sexual distress (F=27.29, p<.001), higher sexual satisfaction (t=3.09, p=.003) higher marital intimacy (F=17.51, p<.001) than the women who did not participate. Conclusion: Results suggest that a sexual function improvement program can be effective strategy to improve sexual distress, sexual satisfaction and marital intimacy. Therefore, this program can be regarded as useful nursing intervention program for breast cancer survivors.

• Asian Oncology Nursing
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• v.11 no.3
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• pp.179-185
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• 2011

Purpose: This study analyzed recent trends of instrument usage assessing cognitive function of breast cancer patients undergoing chemotherapy. Methods: The researcher collected 64 studies outside the country that were published between January 1996 and August 2010. Results: There was no study on the instrument assessing all domains of cognitive function in breast cancer patients undergoing chemotherapy. Most instruments assessing cognitive function of breast cancer patients have been used for patients with dementia, depression, and/or organic brain damage. Also the objective neuropsychological tests such as the grooved pegboard for the psychomotor area, RCFT copy in visuospatial skill area and the WAIS-III block design have low sensitivity for measuring cognitive function in breast cancer patients, thus they are not good for applying to breast cancer patients. Conclusion: There is a need to develop an instrument which has good sensitivity and specificity for measuring the cognitive function of the breast cancer patients who experienced cognitive impairment after chemotherapy treatment. In addition, the developed instrument needs to be accessible and feasible in any nursing clinical setting for the purpose of accurate assessment and evaluation of the cognitive function among breast cancer patients.

• Korean Journal of Human Ecology
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• v.9 no.1
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• pp.47-61
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• 2000

The purpose of this study was to examine the performance and properties of sports wear that have the excellent wearing sensation and are in harmony with the functions of human bodies. With four kind(sample A, B, C, D) of materials which have different water vapor transmission, the physiological responses of human bodies and the changes of subjective sensations were studied through the actual aerobic sports program at $20^{\circ}C$, 60%R.H. The forehead temperature had the minimal variation among the local skin temperatures. The fabrics of low water vapor transmission demonstrated high breast temperature. There are significant differences among materials depending on the humidity in clothes(especially back and breast), which was about 6 % for breast and about 14 % for back. The order of loss in body weight was in the opposite direction to that of water vapor transmission for each material.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.9
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• pp.1316-1320
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• 2001

The objectives of this study were to investigate the quality characteristics of restructured pressed smoked duck steak from the breast meat of Cherry Valley ducks. Different levels of isolated soybean protein (ISP) (0, 15 and $30g{\cdot}kg^{-1}$) or carrageenan (5, 10 and $15g{\cdot}kg^{-1}$) were added to manufacture the restructured pressed smoked duck steak. The results were as follows: No significant differences were observed for moisture, crude fat, crude protein, cooking loss and water holding capacity of products from all treatments. The panel test scores showed that color, flavor and binding ability of products were considered acceptable. The drip loss in control sliced-products was significantly higher than products containing ISP or carrageenan (p<0.05) during storage at $-18^{\circ}C$ for 12 weeks. The pH value, volatile basic nitrogen (VBN) value and thiobarbituric acid (TBA) value of vacuum-packaged products did not change significantly during storage at $-18^{\circ}C$ for 6 weeks. However, TBA values increased with storage time. The viable bacterial counts were about $10^{3}-10^{4}CFU/g$ during storage at $-18^{\circ}C$ for 12 weeks. The products remained good quality during the storage period.

• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.7-14
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• 2006

The effects of aerobic and vacuum packaging of fresh duck meat on meat qualities including color, cooking loss, shear force, lipid oxidation and fatty acid composition during cold storage were investigated. The result showed that pH of the samples were decreased as increasing storage time, and leg meat showed significantly (p<0.05) higher than breast meat. Redness showed significantly (p<0.05) higher value in breast meat compared to leg meat as increasing the storage time. However, TBARS value showed significantly (p<0.05) higher in breast meat compared to leg meat as increasing storage time. This result suggested that the lower pH affected lipid oxidation and discoloration of the meat samples. However, fatty acid composition of 1 day storage time showed that aerobic packaging of leg meat had lower (p<0.05) ratio of palmitic acid and higher (p<0.05) ratio of linoliec acid, whereas vacuum packaging of leg meat showed higher (p<0.05) ratio of palmitic acid at 7 days storage time than other treatments. Therefore, this data speculated that saturated fatty acid like palmitic acid and unsaturated fatty acid like linoleic acid were affected by lipid oxidation at different storage time. Finally, aerobic packaging meat accelerated lipid oxidation compared to vacuum packaging meat, hence self life was no longer better than vacuum packaging meat without relation of different type of meat from duck.