• 발명특허
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• 제35권3호
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• pp.8-14
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• 2010

• Asian-Australasian Journal of Animal Sciences
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• 제27권8호
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• pp.1164-1173
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• 2014

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

• 대한핵의학회지
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• 제23권1호
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• pp.63-69
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• 1989

In order to develop technetium-99m-labelled human albumin microsphere (HAM) for lung scintigraphy, various experimemts such as preparation and fractionation of HAM, establishment of optimal labelling conditions, determination of radiochemical purity, stability test and biodistribution of $^{99m}Tc-HAM$ were carried out. HAM was prepared from the suspension of 1ml aqueous human serum albumin (25%) in 130 ml of olive oil at $130\sim135^{\circ}$ with vigorous stirring. The resulting HAM was fractionated with microsieve to get the desired particle size $(15\sim50\mu)$ and autoclaved for sterilizaiton. The HAM particles were treated with stannous chloride and the pH of the suspension was adjusted to $3.0\sim3.5$ with phosphate buffer. After freeze-drying the contents of single reaction vial containing 5 mg of HAM and 0.2 mg of $SnCl_2$ it was reacted with $Na^{99m}TcO_4$. The labelling yield was higher than 99.5% and the stability of $^{99m}Tc-HAM$ was high enough to maintain 99.1% of radiochemical purity up to 24 hours. Lung and liver uptake in mice was found to be 94% and 0.9%, respectively. Excellent rabbit and human lung scans were also obtained.

• Reproductive and Developmental Biology
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• 제29권4호
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• pp.259-267
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• 2005

The present study was conducted to investigate gelatinolytic activities in HAM and to determine whether there are any changes in gelatinolytic activity profiles when the cells are cultured in hepatogenic medium. Placenta was obtained during caesarean section of the volunteers, with informed consent. HAM were isolated from amniotic membrane using collagenase type A HAM were cultured in hepatogenic medium for 3 weeks and the conditioned media were obtained at day 7, 14 and 21. The zymographic pattern of gelatinolytic activity of the HAM did not undergo a change during passages. When the HAM were cultured in a fibronectin-coated dishes in a hepatogenic medium, there was no significant difference of the gelatinase pattern between before and after culture. However, when bFGF was added to the culture, a dramatic increase of 62kDa and 59kDa gelatinases was observed. Interestingly, when ITS instead of FN was present, HAM-conditioned medium also showed a similar increase of both gelatinases. Immunoblotting analysis demonstrated that both 62kDa and 59kDa gelatinases were the active form of MMP-2 resulting from the turnover of MMP-2 proform. Futher study will be necessary to determine the relationship between bFGF and active MMP-2 during hepatogenesis of HAM.

• 한국축산식품학회지
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• 제36권2호
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• pp.275-282
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• 2016

This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

• Journal of Yeungnam Medical Science
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• 제12권1호
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• pp.124-134
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• 1995

Ham's F-10 기본 배양액과 이 배양액에 여러가지 농도의 EDTA와 태아제대혈청을 단독 또는 같이 혼합한 배양액을 얻어 각각의 배양액에서 5-10주된 백서를 이용하여 2 세포기 배아의 단계적 분할정도를 96시간 동안 관찰하였다. Ham's F-10 기본 배양액에 비해 태아제대혈청이나 EDTA $50{\mu}M$에서 $100{\mu}M$을 단독 또는 함께 첨가한 배양액에서 2 세포기의 배아의 상실배기 난할률이 매우 높았으며 (p<0.05), 포배기 난할률은 태아제대혈청과 EDTA $50{\mu}M$에서 $100{\mu}M$을 첨가한 배양액에서 유의하게 높았다(p<0.05). 체외수정실에서 흔히 사용되는 태아제대혈청을 첨가한 배양액과 비교시 태아제대혈청과 EDTA $100{\mu}M$을 첨가한 배양액에서 상실기 난할률이 유의하게 높았다(p<0.05). 태아제대혈청과 여러 농도의 EDTA를 첨가한 배양액과 EDTA만 첨가한 배양액의 비교에서 태아제대혈청과 EDTA $50{\mu}M$ 및 $100{\mu}M$을 첨가한 배양액에서 EDTA $200{\mu}M$만 첨가한 배양액에 비해 상실기 난할률이 매우 유의하게 높았고(p<0.05), 포배기 난할률은 태아제대혈청과 EDTA $100{\mu}M$을 첨가한 배양액이 EDTA $200{\mu}M$을 단독 또는 태아제대혈청과 함께 넣은 배양액에 비해 유의하게 높았다(p<0.05). 결론적으로 Ham's F-10 기본 배양액에 태아제대혈청과 적정 농도의 EDTA $50{\mu}M$ 및 $100{\mu}M$을 첨가한 배양액에서 초기 수정란의 분할이 우수함을 알 수 있고, 이는 수정란의 배양시 적절한 배양액을 선택할 수 있는 기초 자료로서 유용할 것으로 사료된다.

• 한국축산식품학회지
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• 제34권3호
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• pp.372-377
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• 2014

This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3 (1.5% NaCl+0.5% whey protein), T4 (1.5% NaCl+0.5% whey protein+0.15% OSCP), T5 (1.5% NaCl+0.5% whey protein+0.3% OSCP), and T6 (1.5% NaCl+0.5% whey protein+0.5% OSCP). Addition of OSCP significantly increased the ash content and pH of restructured pork ham (p<0.05), but did not affect the cooking loss and water holding capacity values of restructured pork ham. Addition of OSCP had no effect on Hunter a and b surface color values of restructured pork ham, but did decrease the Hunter L surface color value (p<0.05). The addition of 0.5% OSCP showed significantly higher chewiness and springiness values of restructured pork ham, compared with the addition of phosphates (p<0.05). In conclusion, the addition of OSCP combined with low NaCl and 0.5% whey protein can be considered a viable substitute for phosphates in the curing agent, when processing restructured pork ham.

• 한국축산식품학회지
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• 제37권6호
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• pp.889-897
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• 2017

In this study, a nanoemulsion formulation for encapsulating turmeric extract was developed and its physicochemical characteristics including particle diameter, zeta potential, polydispersity index, and stability were determined. The turmeric nanoemulsion (TE-NE) droplets exhibited small diameter (165 nm), low PDI (0.17), and high zeta potential (-31.80 mV), all desirable characteristics in nanoemulsions, as well as stability in a wide range of pH. The TE-NE was spray-dried as a means to allow its incorporation into food products and reduce potential transport and storage costs. The resulting powder exhibited a pale yellowish appearance and had a curcuminoids content of 0.39 mg/g. The spray-dried TE-NE powder was incorporated into minced pork to make canned ham, and the sensory characteristics of the ham were evaluated. As a result, the canned ham incorporating TE-NE powder received the same overall acceptability score as the control, and only exhibited slight yellowing. By contrast, ham incorporating turmeric extract exhibited substantial yellowing, and its appearance was considered less acceptable by the panelists. Therefore, the TE-NE formulation could be incorporated into canned ham and other meat products without substantially affecting their sensory qualities.

• The Journal of Korean Physical Therapy
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• 제36권1호
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• pp.21-26
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• 2024

Purpose: The study was undertaken to investigate the electromyographic activities of the gluteus maximus (GM), hamstring (HAM), and multifidus (MF) in three different sling locations during bridge exercise in the supine position. Methods: Twenty healthy male subjects participated. An electromyography device was used to measure the muscle activities of the GM, HAM, and MF muscles. Subjects were asked to perform bridge exercises with three different sling locations as follows: 1) Bridge exercise with an ankle sling; BEAS, 2) Bridge exercise with a calf sling; BECS, and 3) Bridge exercise with a knee sling; BEKS in random order. The analysis was conducted using one-way repeated ANOVA and the Bonferroni post hoc. Significance was set at α=0.01. Results: HAM muscle activity was significantly different in the three conditions (BEAS, BECS, BEKS) (adjusted p-value [p_adj]<0.01), and HAM muscle activity was significantly smaller during BEKS than during BEAS or BECS (p_adj<0.01). Muscle activity ratio (GM/HAM) during BEKS was significantly greater than muscle activity ratios during BEAS or BECS (p_adj<0.01). Conclusion: BEKS is recommended to inhibit HAM muscle activity and improve the GM/HAM muscle activity ratio.

• 한국전문물리치료학회지
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• 제21권4호
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• pp.15-22
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• 2014

The purpose of this study was to determine the muscle activities of the erector spinae (ES), gluteus maximus (Gmax), gluteus medius (Gmed), and the hamstring (HAM) and the ratios of Gmax/ES, Gmax/HAM, and Gmed/HAM during the prone heel squeeze (PHS) with different knee flexion angles ($45^{\circ}$, $90^{\circ}$, and $135^{\circ}$). Fifteen young and healthy subjects (8 men, 7 women) were recruited for the study. Surface electromyography signals were collected on ES, Gmax, Gmed, and HAM during PHS. A separate one-way analysis of variance with repeated measures was used to determine the significance of the muscle activities of ES, Gmax, Gmed, and HAM and the ratios of Gmax/ES, Gmax/HAM, and Gmed/HAM with different knee flexion angles during PHS. There was a significant increase in the Gmax activity at the knee flexion of $90^{\circ}$ in comparison with that of the $45^{\circ}$ (p=.016). There were significant increases in the Gmed activity at the knee flexion of $90^{\circ}$ (p=.008) and $135^{\circ}$ (p=.006) in comparison with that of the $45^{\circ}$. There were significant decreases in the HAM activity at the knee flexion of $90^{\circ}$ (p=.009) and $135^{\circ}$ (p=.004) in comparison with that of the $45^{\circ}$. There were significant increases in the Gmax/HAM muscle activity ratio at the knee flexion of $90^{\circ}$ (p=.007) and $135^{\circ}$ (p=.012) in comparison with that of the $45^{\circ}$. There were significant increase in the Gmed/HAM muscle activity ratio at the knee flexion of $135^{\circ}$ in comparison with that of the $45^{\circ}$ (p=.008). The knee flexion of $90^{\circ}$ during PHS can induce decreasing activity of HAM and increasing activity of Gmax, and the knee flexion of $135^{\circ}$ during PHS can induce decreasing activity of HAM and increasing activity of Gmed. Hence, PHS with different knee flexion positions could be considered for the different target muscle.