• Journal of The Korean Society of Grassland and Forage Science
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• v.30 no.3
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• pp.257-266
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• 2010

This study was carried out to investigate the effect of feeding whole crop barley silage (WBS) on the growth performance, gain, feed requirement, carcass grade and beef quality of Hanwoo steers in 1999 to 2001. Twenty one steers were allocated, and divided into three treatment groups which fed rice straw only (control), WBS only, and fresh rice straw silage plus WBS during overall period ad libitum. Concentrates were fed at 1.5% level of live-body weight during growing stages, 4~12 months of age, at 1.8% level of live-body weight during early fattening stages, 13~18 months of age, and ad libitum after late fattening stages, 19~27months of age. The production yields of WBS were 17,135 kg as a silage, and 6,011 kg as a dry matter per ha, and the quality of WBS was 2~3 grade, while that of rice straw silage was 4grade. The daily gain with feeding of WBS (0.70 kg) during experimental period was higher than that of control group (0.65 kg), and the concentrate requirement (7.31 kg) per kg gain in WBS was lower than that of control (8.95 kg). The effects of gain and feed efficiency were very distinct during growing stage. i.e., the daily gain of WBS (0.84 kg) was increased by 65% compared to control (0.51 kg), and the concentrate requirement (4.16 kg) per kg gain in feeding of WBS was decreased by 35%, compared to control (6.39 kg). Meat quality with WBS was higher than that of control. Frequency rate of 1 and/or $1^+$ grade, and marbling score of feeding of WBS were 62.5% and 4.38, while those of control were 37.5% and 2.75, respectively. The results of the sensory evaluation showed that Hanwoo beef fed with WBS were better than that of control. In conclusion, feeding of WBS was desirable to improve daily gain, reduction of concentrates, feed efficiency and meat quality of Hanwoo steers.

• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.747-758
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• 2006

A total of 30 pigs (average 60kg) were used to investigate the influence of breeds on meat quality. Pigs were alloted into one of three experimental groups [A (Landrace×Yorkshire×Duroc), B (England Berkshire), and C (Kagoshima Berkshire)]. Pigs were slaughtered at approximately 110kg of live weight for measurement of meat qualities. Crude protein was significantly higher in B than those of other pig breed groups. Shear force value was higher and pH was lower in A than those of other pig breeds. In color, C was significantly higher in a* of meat color and lower in b* of fat color and in brittleness, hardness, springiness, chewiness as compared with other pig breeds. Essential fatty acid were significantly higher in A and lower in B than those of other pig breeds. Aspartic, threonine, serine, glutamic and phenylalanine were higher in C, whereas glycine, alanine, cystine, valine, leucine, tyrosine, histidine, lysine and arginine were significantly higher in A. In sensory evaluation of fresh meat, color was significantly higher in C. However, moisture, crude fat, crude ash and drip loss, marbling score, overall acceptability of fresh meat and all items in sensory evaluation of cooked meat were not significant difference among the pig groups. In conclusions, loin from Kagoshima Berkshire had the lowest shear force and the highest a* value. In the current study few effects of pig breeds were observed. Further studies are needed on the relationship between physico-chemical properties and the pig breeds.

• Journal of Animal Science and Technology
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• v.55 no.3
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• pp.195-202
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• 2013

The present study was undertaken to investigate the effects of increasing pig market weight on the incidence of the 'caky-fatty' belly, carcass grade and carcass quality traits. To this end, 500 (Yorkshire ${\times}$ Landrace) ${\times}$ Duroc market pigs consisting of equal numbers of barrows and gilts were slaughtered at body weights ranging from 85 to 150 kg and their carcasses were analyzed. Backfat thickness (BFT; mm) of the barrows and gilts regressed on live weight (kg) linearly as follows: BFT (y) = 0.1827x + 3.4825 ($r^2$ = 0.4671) and y = 0.2015x-0.6972 ($r^2$ = 0.4736), respectively. The caky-fatty belly, which, by definition of the present study, had = 55% fat by weight in the dorsal-side half of a 5 cm-wide belly strip between the $11^{th}$ and $12^{th}$ ribs, was found in 10 carcasses from barrows. However, no belly was condemned as 'caky-fatty' by the retailers. Total number of carcasses which were down-graded on account of overweight was as many as 101 (20.2%). The $1^+A$-grade carcasses exhibited a superior intramuscular fat score to all other grades, but except for this and the defective quality traits, no visible differences were found in carcass quality among different carcass grades. In conclusion, the current carcass grading system, which is sparingly reflective of the carcass quality and also under-evaluates the larger but otherwise normal carcasses, may as well be revised. Moreover, the incidence of the caky-fatty belly appears not to be a critical factor to be considered when increasing the pig market weight.

• Journal of Korean Home Economics Education Association
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• v.25 no.4
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• pp.63-77
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• 2013

The purpose of this study is to develop the home economics-relevant program on Korean traditional culture for adolescents from multicultural families for them for experience it directly, set up ego-identity and improve social adaptability. Further, we checked the effectiveness and efficiency of the developed program. First we developed the program composed of a total of 12 sessions based on experiencing Korean culture. It consists of largely 5 madang(parts) centered on themes such as Eowool madang, Hangeul madang, Play madang, Cooking madang and hostory madang. We ran the developed program for 3 months targeting a total of 18 persons composed of the adolescents from multicultural families and their mothers residing in S city of eastern area of Jeonnam province. We measured the participants' ego-identity, social adaptibility and participation satisfaction to examine the effectiveness of the program. The results of pre-test, post-test and satisfaction which are evaluation instruments used in this program are as follows. First, it appeared that the self-identity of the adolescent of multicultural families inceased by 0.30 from average score of 3.03 before the participation in the program to 3.33 after the participation. Social adaptability increased by 0.30 from average 3.11 before the participation to 3.41 after the participation. Second, in the program participation satisfaction, it appeared that first the middle satisfaction marked average 3.30 which exceeded median value at 3.00, meaning a little high satisfaction, whereas the final satisfaction had an averagescore of 4.03, which means a big satisfaction concerning the program participation. The results indicated that the home economics-relevant program was effective in improving the ego-identity and social adaptability of adolescents from multicultural families and supporting a role of as a member of Korean family.

• Journal of Aquaculture
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• v.20 no.1
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• pp.51-55
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• 2007

This study was conducted to evaluate the muscle quality of the olive flounder fed on extruded pellet (EP) diets compared with a raw fish moist pellet (MP) diet for olive flounder, Paralichthys olivaceus in a commercial scale for a year. The sensory and physical qualities and palatable compounds were compared for evaluation of muscle quality in fish. Four diets were formulated for this experiment: two experimental EP diets (EP 1 and 2), one commercial EP diet (CEP) and MP diet. Crude lipid of fish fed EP1 and EP2 was significantly higher (P<0.05) than that of fish fed CEP, but not significantly different from that of fish fed MP (P>0.05). In the palatable compounds, the free amino acids composition were much alike in that of all the diets. Proline, glycine and alanine from fish fed diet EPs were the most abundant compound among amino acid compositions. There was little difference in the free amino acid compositions of all flounder from localities and the growing conditions between wild and cultured fishes. Taurine of fish fed EP1 was dominantly high over that of fish fed EP2, CEP and MP. In all nucleotides and their related compounds, ATP and IMP from fish fed EP diets were higher (P<0.05) than those of fish fed MP. In the sensory score, overall-acceptability of fish fed EP2 were significantly higher (P<0.05) than that of fish fed EP1, CEP and MP. Hardness of physical properties from fish fed EP2 was significantly higher (P<0.05) than those of fish fed CEP (P<0.01). These results strongly suggest that diets EP could be developed to replace MP diet for the grow-out stage of olive flounder without adverse effect on growth performance.

• Sleep Medicine and Psychophysiology
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• v.3 no.1
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• pp.68-78
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• 1996

Objective : The Mini-Mental State Examination(MMSE) and Brief Cognitive Rating Scale(BCRS) are frequently using screening tests fur evaluating the cognitive function in clinical practice and research. The authors tried to evaluate the clinical usefulness of these tests for the patients with non-traumatic subcortical cerebrovascular disease. Method : We administered the MMSE and BCRS to 85 patients and 195 normal control group. In order to compare the test results according to the lesion site, we divided patients into left sided lesion group(21 patients), right sided lesion group(31 patients) and both sided lesion group(13 patients). Their cognitive function was evaluated by the BNA and daily living functional activity was examined by the IADLs(Instrumental Activities of Daily Living Scale)and GERRI(Geriatric Evaluation by Relative's Rating Instrument). Results : The results are as follows : 1) In the BNA, the patients scored significantly lower than control group at all items(except Right-Left Orientation and Motor Impersistence), but there were no difference in the MMSE(total score and all 5 items), and only 2 items(recent memory and self-care) were significantly different between two groups in the BCRS. 2) In the comparison by lateralization, there were significant differences among three groups at 3 items(Left Tactile Form Perception, Left Finger Localization and Right Finger Localization) in the BNA. But, there were no difference in the MMSE and BCRS. 3) In the correlation between daily living functioning and the MMSE/BCRS, control group showed no relation(except item of cognitive functioning), but patient group was significantly correlated with 3 items(social functioning, instrumental activities of daily living and cognitive functioning). Conclusions : These findings suggest that MMSE and BCRS are not useful as the test for cognitive function and discrimination of lateralization in patients with non-traumatic subcortical cerebrovascular disease. However, scores of these tests may be related with the functional level(such as daily living function) of patients.

• Journal of the Korean Society of Marine Environment & Safety
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• v.21 no.6
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• pp.672-678
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• 2015

The types of hazardous and noxious substances (HNS) being transported by sea in Korea are at about 6,000, HNS transport volume accounts for 19% of total tonnage shipped in Korea, and the increase rate of seaborne HNS trade in Korea is 2.5 times higher than the average increase rate of the world seaborne HNS trade. Reflecting this trend, HNS spill incidents have been frequently reported in Korean waters, and there are increasing social demands to develop HNS management technology for the preparedness, response, post-treatment and restoration in relation to HNS spill incidents at sea. In this study, a risk-based HNS prioritization system was developed and an HNS risk database was built with evaluation indices such as sea transport volume, physicochemical properties, toxicities, persistency, and bioaccumulation. Risk scores for human health and marine environments were calculated by multiplying scores for toxicity and exposure. The top-20 substances in the list of HNS were tabulated, and Aniline was ranked first place, but it needs to be managed not by individuals but by HNS groups with similar score levels. Limitations were identified in obtaining data of chronic toxicity and marine ecotoxicity due to lack of testing data. It is necessary to study on marine ecotoxicological test in the near future. Moreover, the priority list of HNS is expected to be utilized in the development of HNS management technology and the relevant technologies, after the expert's review process and making up for the lack of test data in the current research results.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.285-290
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• 2001

To utilize canned oyster processing waste water effectively, this study was carried out to prepare instant powdered soup using the waste water (IPSW), Instant powdered souu from oyster hot-water extracts (IPSE) was prepared by mixing hot-water extracts powder (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing IPSW, mixed powder from wash water and boiling liquid waste, instead of powder from hot-water extracts and table salt, was added (powder from boiling liquid waste: powder from wash water= 12: 8) and other additives were added in proportion to those in the IPSE, The IPSW consists mainly of carbohydrates (about $72\%$). It was not different from the IPSE. The volatile basic nitrogen, viable cell counts, coliform group of the IPSW contains 33.4 mg/100g, $2.2\times10^4CFU/g$, <180 MPN/100g, respectively, and its water activity has 0.257. So it was a hygienically safe and conservable instant food. The main fatty acids of IPSW were 16: 0 and 18: 1n-9. Its chemical score of protein was $61.4\%$ and its main inorganic matter was iron. According to a sensual evaluation, in contrast to the IPSE, the IPSW had a bit lower aroma but better taste, It was concluded from the above chemical and sensory evaluation that even the boiling liquid waste which had been mostly abandoned because of its high table salt content can be used as a good material for instant powdered soup if it's powdered and mixed adequately with powder from wash water, and its table salt content is properly adjusted.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.107-115
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• 2000

Preservative effects of natural preservatives, citric acid and salt on chopped garlic were investigated. Bacterial multiplying and browning of chopped garlic were very effectively repressed by 0.5-1% citric acid. Salt had an effect on the repression of bacteria multiplying and browning of chopped garlic except for 1% NaCl. Synergistic effect between citric acid and NaCl was also very good for decreasing bacteria multiplying and maintaining Hunter color of chopped garlic. Compounded effect of the GF. citric acid. and ascorbic acid was somewhat proper in the sensory evaluation of chopped garlic. And the sensory evaluation score was the highest in chopping size 3mm(diameter) and viscosity 4500cp. of chopped garlic.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.1-15
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• 2015

For the consumption extension of Chinese artichoke(Stachys sieboldii MIQ), the quality characteristics and sensory evaluation of white pan bread prepared with different levels of added Chinese artichoke powder(0, 3, 6, 9, and 12%) were investigated. Volume changes of dough, moisture contents(p<0.001), and baking loss rate(p<0.001) decreased with increasing levels of Chinese artichoke powder. In addition, with an increase in the level of Chinese artichoke powder, the volume and specific volume of white pan breads significantly decreased(p<0.001 and p<0.001, respectively) whereas the weight of white pan breads significantly increased (p<0.001). In terms of color, the lightness(L) decreased, but the redness(a) and yellowness(b) increased with increasing Chinese artichoke powder levels(p<0.001). From the texture profile analysis(TPA) of white pan breads, hardness, chewiness(p<0.05), gumminess(p<0.001), and adhesiveness(p<0.001) increased whereas springiness and cohesiveness(p<0.01) decreased according to the levels of added Chinese artichoke powder. In the attribute difference test, crumb color(p<0.001), grain size(p<0.05) decreased whereas grain uniformity, yeast flavor, acridity flavor(p<0.001), plainer taste(p<0.05), sweet taste(p<0.01), acridity taste(p<0.001), firmness, springiness, moistness, softness, and chewiness increased in accordance with levels of added Chinese artichoke powder. Overall acceptability showed that the sample containing 9% Chinese artichoke powder had the highest score (p<0.001). As a result, the optimal ratio of Chinese artichoke powder for white pan bread was determined to be 9%.