• 한국식생활문화학회지
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• 제9권1호
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• pp.23-41
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• 1994

In this study kinds of Lamb cooking and preservation and the ingredients of lamb cooking are surveyed through the references written from 1670 to 1943. The lamb cooking found in the literature totaled to more than 53. They can be classified into fourteen different groups according to their processing features which as follows: Salnum and Pyunyuk(boiled and slices of boiled), Kui(roasted), Chim(steamed), Whe(raw meat), Hounjae(smoking), Po(dried), Juk(gruel), Tang(soup), Sundae(stuffed small interstines), Jokpyun(jellied foot), Jungol(happiness pot), Sikhae(salt+meat+malt), Oumjang(salted meat), Kunjo(dried). Korean lamb cooking methods were primarily adopted from Mogolia in late Korea Dynasty but they had unique characteristics different from Mongolian ones. Furthermore, they were creatively applied to other meat cooking such as beef, pork and dog. About twenty one ingredients were mainly used in lamb cooking, including fresh meat, ribs, breast, heart, liver and the like. In particular, most popularly used ones were fresh meat and the heart in internal organs, which coincide with the main ingredients in beef cooking of today. The number of seasoning used in lamb cooking was twelve and especially salt, vineger, ginger and stone leek were most commonly used ones. Fourteen other addition were put into lamb cooking and the rice(Korean) wine was the most frequently used addition.

• 한국축산식품학회지
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• 제38권5호
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• pp.959-969
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• 2018

This study investigated the effects of deep freezing and storage temperature ($-50^{\circ}C$, $-60^{\circ}C$, and $-80^{\circ}C$) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions ($-18^{\circ}C$) were adopted. As quality and freshness parameters, drip loss (thawing loss and cooking loss), water-holding capacity (WHC), texture profile analysis (TPA), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) were evaluated during 5 months of storage. Temperature influenced the drip loss and WHC, and deep freezing minimized the moisture loss during frozen storage compared to the normal freezing condition. Lamb frozen and stored at deep freezing temperature showed better tenderness than that stored in normal freezing conditions. In particular, lamb frozen at lower than $-60^{\circ}C$ exhibited fresh lamb-like tenderness. Regardless of temperature, evidence of lipid oxidation was not found in any frozen lamb after 5 months, while TVBN was dependent on the applied temperature. Therefore, this study demonstrated that deep freezing could potentially be used to maintain freshness of lamb for 5 months. From the quality and economic aspects, the freezing and storage condition of $-60^{\circ}C$ is estimated as the optimum condition for frozen lamb.

• 한국식품조리과학회지
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• 제21권4호
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• pp.536-544
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• 2005

In the results of sensory evaluation, beef steak was preferred with the highest overall acceptability while lamb steak was less preferred than pork in flavor and overall acceptability. Sensory tests were conducted to examine whether taste, aroma, or texture is the dominant contributor to people's ability to identify the animal species of meat. The meat samples used were beef, pork, and lamb. Panelists wearing eye masks ate cooked pieces, patties, and heated soups prepared from the meats of these 3 species with and without pinching their noses to regulate the aroma sensation. The results led us to the conclusion that aroma is the most important contributor to the identification of lamb meat, with texture being the 2nd most important contributor. The contribution of taste appeared much smaller than that of aroma and texture. A sensory evaluation of lamb steaks with added herbs or herbal vegetables showed that steak with ginger and rosemary was preferred as having the significantly highest overall acceptability. It was also more preferred au 3 kinds of steak with added garlic and mint, garlic and rosemary, and ginger and mint in appearance, taste and flavor, although there was no significant difference. In difference test, odor was least noticeable in lamb steak when ginger and rosemary were added. Its taste gained the highest preference level, although the difference was not significant. A sensory evaluation that measured the effect of herbs and herbal vegetables on lamb steaks showed that steak with ginger and rosemary had the significantly highest overall acceptability. The second most preferred was beef steak, which had most significantly preferred in taste, and which ranked lower than lamb in flavor with no significant differences. The difference test showed lamb steak with ginger and rosemary scored the least odor and the highest level of palatability.

• Asian-Australasian Journal of Animal Sciences
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• 제30권7호
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• pp.1021-1028
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• 2017

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

• Journal of Nutrition and Health
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• 제24권1호
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• pp.20-29
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• 1991

This study was carried out to compare the protein quality of lamb and beef meat. by feeding to growing rats. Sixty weanling rats, 30 males and 30 females, were blocked into 12 groups(6 gruops of males and 6 groups of females). They were fed casein. beef, or lamb as a protein source at two levels, 6 and 15%, for 5 weeks. The amount of food intake. food efficiency ratio, protein efficiency ratio. body weight gain. and the weights of skeletal muscles and liver were measured. Nitrogen retention, protein content in the liver and skeletal muscles, and the levels of protein and cholesterol in the serum were also assayed. Summarzing the results, there were no significant differences between lamb and beef on the growth and nitrogen utilization in the rats fed same percentage of protein diet. However. rats fed 15% protein diet showed significantly higher growth rate than those fed 6%. Therefore, it can be concluded that lamb is as good a protein food as beef in terms of protein quality.

• 한국전산구조공학회:학술대회논문집
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• 한국전산구조공학회 2004년도 가을 학술발표회 논문집
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• pp.429-436
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• 2004

For the in-situ health monitoring of critical members in civil infra-structures, ultrasonic guided Lamb waves-based non-destructive evaluation (NDE) is very suitable. However, a chief drawback of the Lamb wave techniques is that multiple modes exist at all frequencies and the modes are generally dispersive, which means that the received signals may be very complicated. To overcome these complications, selective transmitting and receiving of a single A/sub 0/ mode within a frequency range can be adopted. Furthermore, a wavelet technique can be utilized to decompose the Lamb wave response into wavelet coefficients as a tool for signal processing. The changes in the Lamb waves interacting with damages in the steel plates are successfully characterized by this wavelet technique, through the amplitude change of the wavelet coefficients. In this paper, the feasibility of detecting a line crack on the surface of a steel plate and loosened bolts in a joint steel specimen using the Lamb waves and the wavelet technique is investigated.

• 한국추진공학회:학술대회논문집
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• 한국추진공학회 2010년도 제35회 추계학술대회논문집
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• pp.559-562
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• 2010

판재를 통과하며 진행하는 Lamb wave는 주파수와 두께에 따라 전파 속도가 다른 특성을 지니며 진행한다. 이러한 특성은 분산이라고 하며, 대칭과 비대칭 모드 2개의 특성을 갖는다. 특히, 복합재료에서는 방향에 따라 속도가 변화하는 특성을 갖는데, 본 논문에서는 복합재 판재에서 초음파 전파속도 실험과 이론값과 차이에 대해서 살펴 본다.

• 한국정밀공학회지
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• 제29권8호
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• pp.887-895
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• 2012

Lamb waves have received a great attention in the structural health monitoring (SHM) societies because they can propagate over relatively large distances in wave guides such as thin plates and shells. The time-of-flights of Lamb waves can be used to detect damages in a wave guide. However, due to the inherent dispersive and multi-mode characteristics of Lamb waves, one must decompose the Lamb wave modes into the symmetric and anti-symmetric modes for SHM applications. Thus, this paper proposes a decomposition method for the two-mode Lamb waves based on two rules: the group velocity ratio rule and the mode amplitude ratio rule. The group velocity ratio rule means that the ratio of the group velocities of fundamental symmetric and anti-symmetric modes is constant, while the mode amplitude ratio rule means that the magnitude of the fundamental symmetric modes of all measured response signals should be always larger than those of the anti-symmetric mode once the input signal is applied so that the magnitude of fundamental symmetric mode of excited Lamb-wave is larger than that of anti-symmetric mode, and vice versa. The proposed method is verified through the experiments ducted for an aluminum plate specimen.

• 한국소음진동공학회논문집
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• 제21권12호
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• pp.1120-1131
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• 2011

Researches using time reversal acoustics(TRA) for impact localization have been paid attention to recently. Dispersion characteristics of Lamb waves, which restrict the utility of classical nondestructive evaluation based on time-of-flight information, can be compensated through the application of TRA to Lamb waves on a plate. This study investigates the spatial focusing performance of time reversal Lamb waves on a plate using finite element analysis. In particular, the virtual sensor effect caused by multiple wave reflections at the boundaries of a plate is shown to enable the spatial focusing of Lamb waves though a very small number of surface-bonded piezoelectric(PZT) sensors are available. The time window size of forward response signals, are normalized with respect to the number of virtual active sensors. Then their effects on the spatial focusing performance of Lamb waves are investigated.

• Composites Research
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• 제18권2호
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• pp.46-51
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• 2005

본 논문은 램파(Lamb waves)를 이용한 능동검사시스템을 구조 건전성 모니터링 시스템에 적용하기 위하여 램파의 특성연구를 수행하였다 연구는 보다 실제 구조물에 근접한 구조물을 고려하여 두께변화가 있는 준등방성 복합재 평판을 대상으로 PZT 탐촉자(transducer)를 표면에 부착하여 수행하였다. 본 연구에서는 두께변화로 인한 램파의 전파특성을 분석하기 위하여 간단하지만 새로운 기법을 적용하였다 본 연구의 결과는 램파의 전파특성은 상대적으로 얇은 구조물에 민감하였고 두께변화가 램파의 전파에 미치는 영향을 보여 주었다. 또한 본 연구에 사용한 분석기법은 램파를 이용한 구조 건전성 모니터링에 적용할 수 있는 가능성을 보여주었다.