• Journal of Ginseng Research
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• v.14 no.2
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• pp.228-228
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• 1990

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2006.04a
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• pp.283-284
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• 2006

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2006.10a
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• pp.141-142
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• 2006

• Food Science of Animal Resources
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• v.22 no.2
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• pp.151-157
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• 2002

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for their proximate composition and physico-chemical characteristics. The fresh pork loins were stored at 2$^{\circ}C$ for 50 days and analyzed with an interval of 5∼10 days. In proximate analyses, the moisture contents of pork loins from the company I were higher, the protein contents from the company II were higher, and fat contents from the companies II and III were higher compared to those from the other companies. The pH of loins increased as storage period increased. The shear value of loins from company II showed significantly lower level and tended to decrease during storage. However, the water holding capacity and the purge loss of loins from company II increased during storage periods.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.389-396
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• 2005

Physico-chemical properties of ssamjang prepared by industrial process were investigated. Overall experiments were planned by central composite design for five independent variables, kochujang mash aging period $(X_{1})$, doenjang aging period $(X_{2})$, doenjang content $(X_{3})$, sterilization temperature $(X_{4})$, and storage temperature $(X_{5})$. Storage period had no consistent effect on moisture content of ssamjang. Doenjang having longer aging period showed lower moisture content than that having shorter aging period. Titratable acidity and pH of ssamjang gradually increased and decreased with storage period, respectively, with pH of ssamjang significantly affected by aging period of doenjang and kochujang mashes, and sterilization and storage temperatures. Amino nitrogen contents of ssamjang increased during storage and were more affected by sterilization temperature than by aging period and content of doenjang, and storage temperature. Crude protein content of ssamjang irregularly changed during storage, and was slightly affected by content of doenjang.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.311-314
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• 1992

Several Physico-chemical properties of the retentate obtained from reverse osmosis of soybean curd whey were studied. The contents of sucrose, raffinose and stachyose in the retentate were 32.59%d.b., 4.76%d.b. and 9.99%d.b., respectively. Potassium (5.23%d.b.), in the retentate was a dominant element in ash. Protein content (18.69%d.b.), amino acid composition and subunit pattern of protein in PAG-electrophoresis were somewhat different from those of the soybean protein. Emulsification activity, emulsification stability and viscosity of protein isolated from soybean curd whey (WPI) were slightly inferior compared to protein isolated from soybean (SPI), with the exception of solubility that depended on the pH of WPI.

• Korean Journal of Poultry Science
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• v.23 no.4
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• pp.193-201
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• 1996

This experiment was carried out to find out the effect of packing methods on physico-chemical properties of breast and thigh meats in chicken, which was dried by air spray chilling method. The chicken carcass was cut into breast and thigh muscles, which were either vacuum packed or atmosphere packed, and stored at -2O˚C for 1, 4, 8, 12 and 16 wk after quick freezing at -45˚C for 35 min. The pH values of atmosphere-packed breast meat and vacuum-packed breast meat after one wk of storage were higher than those of atmosphere-packed thigh meat and vacuum-packed thigh meat(P< .05). The pH values increased as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). Total moisture contents of breast meats after one wk of storage were higher than those of thigh meats. The total moisture contents decreased slowly as storage period extended, but no significant difference was detected between two packing method(vacuum vs. atmosphere). The shear force value of thigh meat was higher than that of breast meat. The shear force values of both meats decreased as storage period extended, regardless of packing method. The water soluble protein extractability of thigh meats was higher than that of breast meat, and the water soluble protein extractability of all treatments decreased until 8 wk after storage, but increased gradually after 8 wk of storage period. The salt soluble protein extractability of breast meat was higher than that of thigh meat, and the salt soluble protein extractability of all treatments decreased as storage period extended. With regard to the packing method, the vacuum packing showed higher value than that of atmosphere packing method until 8 wk of storage. Total lipid contents of atmosphere- and vacuum-packed thigh meats at 1 wk of storage were higher than those of breast meats, and the total lipid contents of all of treatments decreased as storage period extended. However, no significant difference was detected between two packing methods. The fatty acid contents of breast and thigh meats were in order of o1eic(33,5~42.4), palmitic(19.7~30.8) and linoleic acid(10.8~17.4).

• Journal of environmental and Sanitary engineering
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• v.20 no.1 s.55
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• pp.1-11
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• 2005

This research was performed to investigate the generation and physico-chemical characteristics of municipal solid wastes in the east coast of gangwon. The results were as follows: i) The generation rate of G city and Y gun were 0.187-0.384 $\cal{kg/cap/d}$ and 0.136-0.259 $\cal{kg/cap/d}$. Apparent density of G city and Y gun were 137.9-191.9 g/L and 157.3-238.3 g/L, respectively. ii) The wastes consisted of $76.1-97.5\%$ of combustibles and $2.5-23.9\%$ of incombustibles in G city. And the wastes consisted of $73.7-98.6\%$ of combustibles and $1.4-26.3\%$ of incombustibles in Y gun. Most of municipal solid wastes are composed of food, paper, and vinyl-plastics waste. Water content of commercial area, agricultural resident, detached resident, apartment area, school zone were 42.5-45.9, 37.6-43.4, 32.4-38.4, 29.3-32.3, $6.8-26.9\%$, respectively. iii) The low heating value of G city and Y gun were 1,125.5-2,540.7 $\cal{kcal/kg}$, 1,104.4-2,062.3 $\cal{kcal/kg}$, and school and apartment area were higher than commercial area.

• Korean Journal of Veterinary Service
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• v.14 no.2
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• pp.110-120
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• 1991

28 porcine enteroviruses were isolated from 86 pig-feces of 9 swine farms located in south region, Chung-buk, from March to September 1990. Physico-chemical properties and pathogenicity of isolates were investigated. Results obtained throughout experiments are summarized as follows. According to the age, weanlings(40-90 days), sucklings(10-30 days) and adult pigs(6 months over) showed the isolation rate of 67%. 8% and 4%, respectively. By physico-chemical tests, YD-90/22, YD-90/43 and YD-90/64 strains were found to be ether, chloroform and PH stable. Nucleic acid test suggests the virus to have a DNA genome. Most of the Isolates were not evident of hemagglutinin using erythrocytes from various mammalian & avian. 22 strains among the isolates were shown CPE type I and the remainders were CPE type II. 3 strains among isolates of CPE type I strains were neutralized with high titers to serotype 2 antiserum. In the study on virus growth curve in PK-l5 cells, YD-90/22, YD-90/43 and YD-90/64 strains showed the maximum infectivity titers($10^{6.0}-l0^{6.5} TCID({50}ml$) at 4days post inoculation(PI). When 30 day-old commercial piglets were inoculated only intraoral route with the YD-90/22 strain at $10^{6.0} TCID_{50}ml,$ piglets not showed the symptoms. But piglets inoculated by intramuscle route, intraoral and intramuscle route after pretreat with dexamethasone(2.5mg /kg) for 5 days were shown the symptoms of anorexia, diarrhea, pyrexia and ataxia at 4th-6th days PI. The viral reisolation in the virus-inoculated piglets was examined from feces. The viruses were recovered intermittently from 2nd to 16th day PI and at 4th-6th day PI, all piglets excreted viruses.

• the MEAT Journal
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• s.34 winter
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• pp.40-47
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• 2007

This study was conducted to determine the effect of L. casei KCTC 3109 on physico-chemical characteristics and TBARS values of fermented pork meat. Each pork meat were allotted to two treatments ; Control (0%), T1 (supplemented with L. casei KCTC 3109 10%). The pH tenderness and water holding capacity (WHC) of T1 were higher than those of control (p<0.05), cooking loss of control was higher than T1. Water content, crude fat and ash were not significantly different, crude protein was higher in T1 compared with control (p<0.05). L*, a* and b* values of control were higher than those of T1 (p<0.05). TBARS values was higher in T1 (0.02 MA mg/1,000 g) than control (0.19 MA mg/1,000 g) (p<0.05).