• Journal of the korean veterinary medical association
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• v.30 no.11
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• pp.679-688
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• 1994

In order to monitor the parasites, fecal samples were taken from chicken (n=1,000), turkey(n=157), helmeted guineafowl(n=149), pheasant(n=190) and duck(n=190) in Chonbuk area. The identification of the parasites were determined by the fecal examination us

• Journal of the Korean Society of Clothing and Textiles
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• v.1 no.2
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• pp.71-80
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• 1977

From the period of King Tae-Jong up to the third year of King In-Jo, the bestowal system for queen's court dresses from the Myeong Dynasty was one which was much lower than that of China. This system was applied to the queens' court dresses in the early Yi Dynasty. The pheasant's pattern on Jeockwan and Hapee probably indicates that Daesam was possibly regarded as Jeockyoe. In fact, according to Kaeredogam, Jeockyoe was for the first time made in the third year of King Kwanghae, which is the oldest record on Jeockyoe and Daesam. At the age of King Seon-Jo, a new type of queen's clothing was taken as an inevitable result of Japanese Invasion. Jeockyoe system was gradually made ceremonious until the period of King Yeong-Jo through Kakhonjeongye and Kukjosokoryeycobo; it became that of Queen Myeong-Jo's in the end. The traditional Jeockyoe system might have been interblended with Daesam. Yeodae was queen's usual dress and its pattern was the same as that of every women's dresses at Court.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.489-497
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• 1995

The purpose of this study was to survey the various kinds of cooked beef products focusing on 'Chim' (a steamed beef products) through historical literatures written from 1670 to 1945 in korea. 'Chim' was recorded 25 times in the references and could be classified to 5 groups based on major ingredients such as stomach, intestine, lean meat, tail and ribs. Among the eleven cooked products of 'Chim', 'Kalbi-chim' (a steamed ribs) was recorded most frequently and 'Sundae-chim' (sausage-like product) was the next. Though 'Kalbi-chim' has been used untill present day but 'Sundae-chim' was disappeared in the early 19th centuries. Ribs were most popular ingredient among the major ingredients such as stomach, intestines, lean meat, tail, feet and ribs. Twenty one kinds of subingredients including pheasant meat, blood clot and flour were used for 'Chim'. Decorating ingredients such as roasted sesame power, pine nut and thin-layer fried eggs and seasonings such as pepper, roasted sesame powder, tripe, garlic, soy sauce and seasonings such as pepper, roasted sesame powder, tripe, garlic, soy sauce and sesame oil were used for 'Chim'.

• Korean Journal of Agricultural Science
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• v.20 no.2
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• pp.181-188
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• 1993

Frozen korean traditional poultries(Manyker, Korean native fowl, Ogol fowl and Pheasant) were thawed at $5^{\circ}C$, and $20^{\circ}C$ in the air, and using a microwave oven. Effect of thawing methods on the quality of Korean poultry was investigated. The pH of the poultry muscle was lowered after thawing in all treatments. The pH of the muscle thawed by microwave oven was the lowest. The quantity of drip released after thawing was the least in a microwave thawing. The quantity of drip in Maniker and Pheasant was loss than Ogol fowl. The relationship between pH and water binding capacity showed highly significant, and the drip quantity after thawing increased as the pH decreased. Leg muscle has higher strength than breast muscle in all the Korean poultry. Shear strength of all the poultry muscle showed closely relative related to the pH. As the pH lowered, the shear strength of the muscle was also decreased.

• Korean Journal of Poultry Science
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• v.20 no.4
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• pp.203-208
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• 1993

The objective of this study was to investigate the correlation among the measurements of the body weight and shank length at the age of 0, 4, 8, 12, 16 and 20 wk, and to investigate the regression of the final body weight at the age of 20 wk in selection on the body weight and shank length before 12 wk of age. From the simple correlation analysis, the range of correlation coefficients between body weight and shank length at the same age were 0.50~0.83 from females, and 0.57~0.85 from males over all wk of age(P＜0.01). Correlation coefficient between the body weights at hatch and 20 wk of age was 0.44(P＜0.01), but it was not significant(P＞0.05) between the shank length at hatch and body weight at 20 wk of age. The favorable regression models for the estimation of the body weight at the age of 20 wk from both body weight and shank length before 12 wk of age were the models with the independent variables of measurements at hatch and 12 wk of age($R^2$＝0.96), with the measurements at 8 and 12 wk of age($R^2$＝0.96), and with the measurements at 0, 8 and 12 wk of age ($R^2$＝0.96).

• Korean Journal of Veterinary Service
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• v.25 no.3
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• pp.245-257
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• 2002

The gene encoding the HN protein from the CBP-1 strain, a heat stable Newcastle disease virus (NDV) isolated from diseased pheasants in Korea, was characterized by reverse transcriptase- polymerase chain reaction(RT-PCR) and the nucleotide and amino acid sequences were analyzed following cloning of the HN gene. In all of the NDV strains studied, a 1.75 kb size cDNA fragment for the HN gene was generated by RT-PCR and smaller specific band sizes harboring the internal portions of the HN gene were also detected by using four pairs of primers. The RT-PCR was sensitive enough to detect viral transcripts when the virus titer was above 25 hemagglutination units. The amplified 1.75 kb cDNA was cloned into a BamHI site of the pVL1393 Baculo transfer vector. The nucleotide sequences of the 1,758 bp HN gene from the CBP-1 strain were determined by the dye terminator cyclic sequencing method. The gene sequences were compared among the strains of CBP-1, Texas GB, Beaudette C, LaSota, B1 and Ulster. The homology of the CBP-1 HN gene to other HN variants was 97.8% to Texas GB, 98.4% to Beaudette C, 95.4% to LaSota, 95.6% to B1 and 90.2% to Ulster. As the deduced 577 amino acid sequences were compared among the strains, the homology for CBP-1 HN appeared to be 96.7% to Texas GB, 97.9% to Beaudette C, 95.5% to LaSota, 95.5% to B1 and 92.7% to Ulster. It was evident that the amino acid sequences included 5 sites for N-asparagine linked glycosylation and 12 cysteine residues. The three conserved leucine residues within the predicted transmembrane domain of the HN protein are amino acid 30, 37 and 44. The three antigenic sites on the HN protein of NDV are amino acids 347(Glu), 481(Asn) and 495(Glu). These data indicate that the genotype of the CBP-1 strain is more closely associated with the strains of Texas GB and Beaudette C than it is for the LaSota, B1 and Ulster strains.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.27-32
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• 2004

The antagonistic microorganisms against Salmonella gallinarum causing fowl typhoid were isolated from the gut of wild pheasant. The isolated L19, L33, L50 strains were showed the characteristics of isolated Gram negative, rods, catalase positive and oxidase negative. Finally, all strains were identified as Sphingomonas sanguis by $Biolog^{\circledR}$ system. The optimal carbon sources of Sphingomonas sanguis L19, L33 and L50 for the these growth ~ere glucose, saccharose, and fructose respectively. But the optimal carbon sources of S. sanguis L19,L33, L50 for the antagonistic material production were maltose, galactose, and saccharose respectively. The optimal nitrogen sources of S. sanguis L19, L33, L50 for the growth were yeast extract, yeast extract, and $NH_4H_2PO_4$ respectively. But the optimal nitrogen sources of S. sanguis L19, L33 and L50 for the antagonistic material production were $(NH_4)_2SO_4$ urea, $(NH_4)_2S_2O_8$ espectively.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.478-485
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• 2009

The purpose of this study was to investigate the Jorim of meat and poultry in Korean modern cookbooks. Jorim is a traditional Korean method of braising meat and poultry with soy sauce or gochujang. This study evaluated jorim in 10 books published in Korea from the end of 1800 to 1987 and to develop cooking models of beef jorim, pork jorim, and chicken jorim. The main ingredients in the jorim were beef, pork, chicken and pheasant. Other ingredients in the jorim included pine nuts, beef, eggs, radishes, bean sprouts, onions, bamboo shoots and pepper. In Sieuijeanseo, which was published at the end of the nineteenth century, the method called for braising meat directly in soy sauce. However, other modern cookbooks suggested boiling the meat prior to braising. Despite jorim being a popular sub-dish in Korea, there has been a decrease in the varieties available.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.119-125
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• 1992

To analyze food material and table wares in daily reception dishes of Choson Dynasty, studied historic book 'Young jeob Dogam Zabmulsek Euigwae' (1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. Food material for reception Chinese envoy were vegetable, pickled vegetable, soup (?水), brown seaweed, kelp, green seaweed, garlic, pine mushroom, mushroom, driedfish, fish egg, shrimp, pork, pheasant, fowl, salted fish shrimp and etc, various fruits preserved in honey, green peajelly, buck wheat jelly and bean curd. 2. The table wares were rice bowl(鉢里), small bowl of porcelain(甫兒), water bowl(大貼), plate(貼是), small dish(鍾子), small earthen ware jar(東海), jar(缸), pottery(甕), table(盤), chopsticks(?), washbowl(洗面盆), earthen ware steamer(甑), kettle(釜), brazier(爐), measuring cup(升), unit of measure(合), meter(稱子), spoon(匙), chest (函), lid(蓋), large rice bowl(所羅) and bowl(椀).

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.158-169
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• 2015

Tean Mado Shipwreck No. 3 is presumed to have been shipwrecked between 1260 and 1268. It departed from a Southern costal area of Yeosu in Jeonnam Province to Ganghwa Island, its final destination at which the temporal regime of Koryo Dynasty was located. In the shipwreck, a total of 35 wooden tablets were found, and forwarding places, senders, receivers, descriptions, and quantities of freight were written on the wooden tablets. The names of receivers included Kim Jun, who was influential in the late Musin Era of the Koryo Dynasty, and key institutions such as Junmin and Sambyulcho of the Musin force. Twenty wooden tables had lists of food items such as barley, abalone, salted-fermented abalone, mussel, dried mussel, salted fermented mussel, dried shark meat, fish oil, pheasant, and dried dog meat. The food items in the late 13th century were systematically examined using scientifically determined food organic remains and records of wooden tablets among the marine relics of Mado Shipwreck No. 3.