• 한국축산식품학회지
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• 제38권1호
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• pp.143-151
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• 2018

The effects of proteolytic enzymes (bromelain and bromelain+papain) and a ginger extract were assessed on collagen content and solubility, thermal shrinkage temperature of connective tissue, pH, cooking loss, drip loss, and Warner-Bratzler shear force (WBSF) of M. pectoralis profundus isolated from the beef brisket cut. Both proteolytic enzymes and ginger extract led to a significant increase in cooking loss and collagen solubility compared with untreated controls. On the other hand, the peak ($T_p$) thermal shrinkage temperature markedly decreased in all treatments compared with those in controls. Samples treated with bromelain, bromelain + papain, and ginger extract showed a significant decrease in WBSF by 36%, 40%, and 37%, respectively, compared with untreated controls. Our findings suggest that ginger extract are useful for post-mortem tenderization of meat containing high levels of collagen, compared to control even though, bromelain and bromelain + papain treatments have higher collagen solubility than ginger extract.

• 소성∙가공
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• 제8권1호
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• pp.78-91
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• 1999

The endless hot rolling has been focused as an innovative process technology for increasing the productivity drastically and reducing the imperfection of quality in hot rolled steel strip. To realize it in actual mill, a lots of new facilities such as bar coiler, movable LASER welder and high speed strip shear should be equipped. And also it is necessary to develop the control technique for changing the roll gap and rolling speed during rolling, which is named as Flying Gap and Speed Change control technology. To prevent a strip rupture caused by excessive tension, it is very important to minimize fluctuations in strip thickness and intension during FGSC control. In this paper, the mathematical model for FGSC control algorithm was suggested and dynamic simulation is performed to accertain the effect of suggested control method on fluctuations in strip thickness and tension. For endless hot rolling simulation, a lots of FGSC control situations, for instance - strip thickness change from strip to strip - strip width change from strip to strip - carbon content change from strip to strip are considered.

• 동력기계공학회지
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• 제5권3호
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• pp.56-63
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• 2001

A slitter is a sort of machinery to cut sheet materials in rolls continuously in the longitudinal direction. Recently slitter line users have requiring higher quality and precision in products in addition to high productivity. A finite element analysis has been performed to investigate the effect of processing factors on shear planes in the slitting of Shrinkage Band(S,K.B.). For the analysis, Hot-dip 55% aluminum-zinc alloy-coated steel sheets and coils(SAZCC) is selected as a material. The results obtained are that deformation was concentrated along the very narrow zone and the maximum slitting load decreases by increasing the knife clearance. Also effective strain decreases according to the clearance increases.

• Asian-Australasian Journal of Animal Sciences
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• 제14권12호
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• pp.1763-1768
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• 2001

The combined effects of low voltage electrical stimulation (ES) and early short-term temperature conditioning on meat quality of Hanwoo beef (Korean native cattle) during storage were investigated. Shear force was influenced by ES and aging. Combination of ES and the $30^{\circ}C$ conditioning resulted in higher myofibril fragmentation index and improved lightness. There was no substantial difference in drip loss among treatments but ES samples showed higher cooking loss than control. Negative effect on shelf-life was not found by early short-term high temperature conditioning. Therefore, the meat quality of Korean native cattle was effectively improved by the combination of ES and the $30^{\circ}C$ conditioning.

• Korea-Australia Rheology Journal
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• 제19권2호
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• pp.81-88
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• 2007

Blends of collagen dispersion (COL) with poly(vinyl alcohol) (PVA) in different weight ratios were investigated by oscillatory rheometry, Fourier transform-infrared spectroscopy and scanning electron microscopy. It was found that even with 80% of PVA, the COL/PVA blends behaved more like collagen dispersion than pure PVA solution in the dynamic thermal and frequency processing, for instance, a dominant elastic appearance (G'>G"), a similar shear thinning behavior and the thermal denaturation below $40^{\circ}C$. However, influence on the blend behaviour by PVA was noticeable, for instance, an increase of dynamic denaturation temperature, the decreasing intensity of amide I, II and III bands as well as the diminishing irregular pores on the surface of blends. The interaction between collagen and PVA could be observed, especially at the regions with low content or high content of PVA.

• 소성∙가공
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• 제25권5호
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• pp.306-312
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• 2016

Effects of manufacturing conditions, such as austenitizing temperature, patenting temperature and carbon content in steels, on mechanical properties, especially on reduction of area (RA), of hyper-eutectoid steel wires were investigated. RA increased and then decreased with transformation temperature. This was attributed to the presence of abnormal structures in steels transformed at low transformation temperatures and the occurrence of shear cracking during tensile testing of steels transformed at high transformation temperatures. The increase of austenitizing temperature resulted in the increased austenite grain size and consequently the decrease of RA. The decrease of RA with increasing the carbon content in steels was attributed to the increased fraction of cleavage fracture in tensile fractured surfaces.

• Asian-Australasian Journal of Animal Sciences
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• 제15권4호
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• pp.585-590
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• 2002

The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different levels (0, 12, 15, 18 and 21%) of sucrose was prepared. Fifteen frozen boneless pork legs from different animals were used in this trial. Sucrose is a non-reducing disaccharides and would not undergo non-enzymatic browning. Some studies pointed out that sucrose might be hydrolyzed during freezing, dehydration and storage into glucose and fructose, and cause non-enzymatic browning in meat products. The results showed that moisture content and water activity of pork jerky decreased with increase of the level of sucrose. At the same time, shear value was increased due to the reduced moisture content and water activity by osmotic dehydration. However, a higher level of sucrose had a significantly negative effect on protein solubility and extractability of myosin heavy chain of pork jerky due to non-enzymatic browning. From the results of sensory panel tests, the pork jerky with 21% of sucrose seems to be more acceptable by the panelists in hardness, sweetness and overall acceptability.

• 한국가시화정보학회지
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• 제12권2호
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• pp.9-12
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• 2014

Conventional electrospray and air spray methods have the vulnerabilities of limited flow rate (throughput) and droplet size, respectively. Since high throughput with uniform size of droplet is required for various applications, an improved technique should be adopted. Here, we report a combined system of an air pressure and an electric field and evaluate the atomization performance of it. The air flow allowed applying high flow rate range and the electric field reinforced the atomization process to generate fine droplets. A correlation between two forces was investigated by comparing the droplet produced by each method. The atomized droplets were measured and visualized by image processing and a particle image velocimetry (PIV). The quantitative results were achieved from the parametric space and the effect of both forces was analyzed. The motion of charged droplets followed the outer electric field rather than the complex vortex in the shear layer so that the droplets accelerated directly toward the grounded collector.

• 한국축산식품학회지
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• 제42권1호
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• pp.98-110
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• 2022

Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky was prepared by injecting different concentrations of brine at different hot-air drying times (0-800 min). When the brine injection levels were increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, were significantly improved owing to the relatively high water content and the formation of porous structures. The physicochemical properties (e.g. meat color, porosity, shear force, and volatile basic nitrogen) of the beef jerky injected with 30% brine were improved owing to the shortened drying time. Scanning electron microscopy images showed that the beef jerky structure became porous and irregular during the brine injection process. Our novel processing technique for manufacturing beef jerky leads to improved quality characteristics and shortened drying times.

• 한국축산식품학회지
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• 제32권6호
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• pp.740-748
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• 2012

This research was conducted to develop a new approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning (conventional sauce/CS and new approach of seasoning by adding the curing mixture/CSA), and cooking methods. Three chicken breeds (broiler, old broiler and spent laying hen) were divided into five experimental groups: broiler-CS, old broiler-CS, old broiler-CSA, spent laying hen-CS, and spent laying hen-CSA. All samples were stored at $5^{\circ}C$ for 12 d. For sensory evaluation, all samples were cooked with conventional cooking (pan grilling) or high temperature and pressure cooking (at $121^{\circ}C$ with pressure 1.5 $Kg_f/cm^2$ for 30 min). The chicken material analysis showed that the moisture and crude protein content, cooking loss and shear-force of the old broiler and spent laying hen were higher (p<0.05) than those of the current broiler, but the crude ash, crude lipid and WHC were lower (p<0.05). The addition of CSA increased the pH value and reduced the lipid oxidation at the end of storage regardless of chicken breeds (p<0.05). The high temperature and pressure cooking method seemed to increase the taste, smell and overall-acceptability scores of the old broiler and spent laying hen Chuncheon Dakgalbi regardless of the implementation of new approach of seasoning (CSA). In conclusion, an old broiler and spent laying hen can be used as material of Chuncheon Dakgalbi by the application of a new approach of seasoning and cooking method.