• Asian-Australasian Journal of Animal Sciences
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• v.26 no.11
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• pp.1630-1636
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• 2013

An investigation was carried out to assess the carcass characteristics and meat quality aspects of immunocastrated male pigs of medium genetic potential for lean meat deposition in carcass (53 to 55%). When the crossbred Large White x Landrace pigs (n = 45) were 70 days old, they were distributed in a totally randomized design in three treatments (castrated males, females and immunocastrated males) with three replicates of five animals. The pigs were slaughtered when they were 140 days old. Carcass temperature and pH were recorded twice, at 45 min and 24 h after slaughter. The carcasses were evaluated for hot and cold carcass yield, commercial cuts yield, length and depth, back fat thickness, loin eye area and lean meat percentage. The Longissimus dorsi muscle was extracted for analysis of color ($L^*$, $a^*$, $b^*$), exudate loss, cooking loss and centesimal and sensorial analysis of the meat. There were no significant differences for the evaluated parameters between castrated males, immunocastrated males and females, except for backfat thickness between the 7th and 8th thoracic vertebra and the point P2 (lower for immunocastrated males) and carcass temperature at 45 min post slaughter (higher in immunocastrated males), however, this did not interfer with the rate of pH decrease post mortem and the meat quality. The results from this research did not indicate a benefit of immunocastration on carcass characteristics of pigs of medium genetic potential for lean meat deposition in carcass, when compared to surgical castration.

• Journal of Animal Science and Technology
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• v.47 no.3
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• pp.457-464
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• 2005

A total of 80 pigs were used to investigate the effect of crossbred method on meat quality. Crossbred pigs were alloted into one of two experimental groups[T1 : Landrace ${\times}$ Yorkshire ${\times}$ Duroc(LYD) and T2: Yorkshire ${\times}$ Berkshire ${\times}$ Berkshire(YBB)]. Crossbred pigs were slaughtered at approximately 110kg live weight, and pH, cooking loss, texture, shear force, color(CIE $L^*$ $a^*$ $b^*$), fatty acid composition and sensory evaluation were measured in pork loin. Crude fat percentage was higher in YBB, whereas protein was higher in LYD than that for the other groups. Shear force was lower in YBB than LYD, but, pH and water-holding capacity were not significantly different. In meat color, $L^*$ was higher in YBB than LYD, whereas $a^*$ and $b^*$ were not significantly different between breeds. Hardness, adhesiveness and gumminess of YBB were significantly lower than LYD. Saturated fatty acid of YBB was lower than that for LYD and essential fatty acid was higher in YBB. In sensory evaluation of cooked meat, color, marbling score and overall acceptability were significantly higher in YBB, Aroma, flavor, taste, juiciness and overall acceptability of YBB were significantly higher than LYD in fresh meat. In conclusion, the overall meat quality was better in YBB than that for LYD.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.42 no.2
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• pp.78-85
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• 2006

A survey on the fishing gear for octopus drift-line fishing was done in Gangwon-do, Sacheon, Gyeongnam and Hokkaido, Japan, while a survey on the environments of fishing grounds used data from January to August from the Korea east coast farming forecast system of Donghae Fisheries Research and Development Institute. The present situation of fishing was examined with boats engaging in drift-line fishing from March to August in the coastal waters along Gangneung. The fishing tackle for octopus drift-line fishing was made manually, and the size, shape, and weight of the hook and number of shooting used vary according to the fishing time and region. Lead is used as the material for sinkers. As bait, pork fat with skin is mostly used in Gangwon-do. The temperature of the bottom water layer in the coastal fishing ground of Gangneung from April to June ranges from $3.2-12.4^{\circ}C$, which is the optimal temperature for octopuses. During July and August, the temperature ranges from $5.0-20.6^{\circ}C$. The maximum difference between day and night temperatures reached up to $9.2^{\circ}C$. Salinity is generally stable at $33.2-35.324.6%_{\circ}$, which does not affect the inhabitation of octopuses. The octopus catch reached its peak from May to July, while most octopuses weighed less than 1 kg (76.7%). The results show that it is effective to carry out octopus drift-line fishing up to a depth of 40 meters; and that the maximum number of octopuses per line is obtained with an operation time of six hours.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.1
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• pp.85-93
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• 2017

Objective: This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. Methods: Four formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity ($a_w$), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process. Results: At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products. Conclusion: The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made

• Journal of Biomedical Engineering Research
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• v.34 no.3
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• pp.141-147
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• 2013

Ultrasonic shears is currently in wide use as an energy device for minimal invasive surgery. There is an advantage of minimizing the carbonization behavior of the tissue due to the vibrational energy transfer system of the transducer by applying a piezoelectric ceramic. However, the vibrational energy transfer system has a pitfall in energy consumption. When the movement of the forceps is interrupted by the tissue, the horn which transfers the vibrational energy of the transducer will be affected. A study was performed to recognize different tissues by measuring the impedance of the transducer of the ultrasonic shears in order to find the factor of energy consumption according to the tissue. In the first stage of the study, the voltage and current of the transducer connecting portion were measured, along with the phase changes. Subsequently, in the second stage, the impedance of the transducer was directly measured. In the final stage, using the handpiece, we grasped the tissue and observed the impedance differences appeared in the transducer To verify the proposed tissue distinguishing method, we used the handpiece to apply a force between 5N and 10N to pork while increasing the value of the impedance of the transducer from 400 ${\Omega}$.. It was found that fat and skin tissue, tendon, liver and protein all have different impedance values of 420 ${\Omega}$, 490 ${\Omega}$, 530 ${\Omega}$, and 580 ${\Omega}$, respectively. Thus, the impedance value can be used to distinguish the type of tissues grasped by the forceps. In the future study, this relationship will be used to improve the energy efficiency of ultrasonic shears.

• Journal of Nutrition and Health
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• v.11 no.4
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• pp.39-48
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• 1978

The present study is concerned with nutritional status and palatability of the packed-lunch in elementary school children in Daejeon city. Rice and side dishes in the lunch box were weighed and the contained nutrients were analyzed by the Food Composition Table. The result of survey is as follows; 1) The means of nutritional values of 523 lunch boxes were calorie 562.48 Cal. percentage of the recommended dietary allowances.(79.11%), protein 19.16gr. (88.43%), animal protein 6.03gr. (83.50%), calcium 110.75mg (48.15%), iron 2.20mg. (56.15%), Vitamin A 328.16 I.U.. (49.22%), Vitamin $B_1$ 0.22mg. (59.45%), Vitamin $B_2$ 0.14mg (32.56%), Niacin 3.20mg. (68.08%), Vitamin C 9.79mg. (73.44%). All the nutrients are under the recommended dietary allowances. 2) The correlation between the boys and girls in the intake of protein, calcium, iron, Vitamin A, Vitamin $B_1$, Niacin index revealed statistical significancy at the level of P<0.01. 3) According to the intake of calorie, the ratio of carbohydrates, protein and fat is 78 : 14 : 8, which is excessive meal of carbohydrate. 4) Among the total intake of the protein consists of 30.20% for the boys and 32.90% for the girls. 5) The most favorite food for boys and girls from the packed-lunch is kimchi, egg, ham, sausage, cuttle-fish, laver and beef, and pork and pickles are most undesirable items. 6) The most favorite snack is bread, cake, ice cream, chocolate, fruits and milk. 7) Both boys and girls like Kimchi, fried and saute foods but dislike Namul (seasoned green vegetables) the most. 8. The side dishes of the packed·lunch lack in variety of cooking method.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.9
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• pp.1294-1298
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• 2005

The objective of the present study was to investigate the effects on growth performance, meat quality parameters and fatty acids of meat by restricted diet amount on finishing Berkshires. A total of 180 pigs (Berkshire, initially 52 kg BW) at 100 days of age were allotted in arrangement in a completely randomized design (10 pigs per pen), blocked arrangement of treatments with 3 replications. The variables were market ages (180, 200 and 220 days) and in which was also included sex (gilts and barrow). All the pigs were restrictively fed so that day could be marked at 103 kg. Pork quality was evaluated from 4 pigs of each treatment. Average daily gain (ADG) and average daily feed intake (ADFI) were decreased (p<0.05) with age increase. The ratio of feed to gain was increased (p<0.05) at 200 and 220 days compared to that of 180 days. Moisture and crude protein of longissimus dorsi muscle (LM) at 180 days were increased (p<0.05) compared to 200 and 220 days. Crude fat was increased (p<0.05) by age and crude ash was lower (p<0.05) at 180 days than at 220 days. Red to green meat color scale (CIE a$^{*}$) increased (p<0.05) at 200 and 220 days more than at 180 days. Regarding fatty acid composition in meat, saturated fatty acids (SFA) was increased more (p<0.05) at 220 days than at 180 and 200 days. The results indicate that even with a restricted diet of low nutrient supplement, there was an improvement in Berkshire meat quality parameters.

• Journal of Nutrition and Health
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• v.33 no.4
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• pp.429-437
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• 2000

Contributions of specific foods to absolute intake and between-person variance in 13 nutrients were examined to develop a short food frequency questionnaire (FFQ) for the Korean elderly using dietary data collected by a semiquantitative FFQ with 96 food items. The contributions of specific foods to 90% absolute nutrient intake were measured by assessing their percentage to the total consumption of a nutrient by our samples(n=98). To assess the contribution of the foods to the between-person variance in intake of each specific nutrient, stepwise multiple regression was performed. Cumulative R2 served as the measure of contribution to variation in intake. The most important food source of absolute intake was rice for energy and protein. Important foods of between person variance contribution include bread for energy and pork for protein. Important foods of absolute and variance contribution of nutrient intake were similar for fat(noodles including jajangmyun and kalguksu), calcium(anchovy and milk) and vitamin A (carrot). The number of foods necessary to account for the variation in nutrient intake among older people in Korea differ considerably by nutrient: 18 - 43 and 8-26 foods were accounted for the respective 90 and 80% of absolute intake depending on nutrients. Carbohydrates and vitamin A and C had relatively a few major sources, thus may be assessed well by a small number of foods. Conversely, iron, potassium and B vitamins appear to need longer lists of foods. Fewer numbeer (6 - 12 and 4 - 9) of foods were required for the corresponding percentages of between-person variation for all nutrients. Depending on nutrients, 0.980-0.995 and 0.924-0.987 were respective correlation coefficients of nutrient intakes measured by 96 food items with those by lists of foods for 90% and 80% of absolute intake contribution. These findings suggest that an incomplete food list on the basis of its contribution to absolute and between person variation intakes may still be effective in discriminating among individuals. The results of this study may be useful in the design and use of dietary questionnaire.

• Nutritional Sciences
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• v.5 no.3
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• pp.161-167
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• 2002

Research on diet, acculturation, and ethnicity has suggested that immigrants dietary patterns differ from people who do not have immigration experience. The purpose of this paper is to present preliminary descriptive findings concerning consumption of foods that are common in Korean and American diets, by people of Korean descent residing in California. Adults (18 years of age or older, N=1334) of Korean descent who could be reached by listed residential telephone number in California were randomly selected and telephone-interviewed by closely supervised bilingual (Korean-English) interviewers who were specially trained for this task. This study found that dietary patterns of Koreans living in California differed according to age and gender; also, the frequency of consumption of foods differed according to number of years of residence and acculturation. Koreans who reported higher levels of acculturation to American society ate less of traditional Korean foods such as Kimchi and ate significantly more higher-fat foods common in the American diet. Increased acculturation was also related to an increased frequency of alcohol drinking. Older Koreans tended to eat slightly more of traditional foods such as rice, Kimchi, fruits, and fish, compared to younger Koreans. Women tended to eat healthier foods than men, consuming green vegetables, Kimchi, milk, cheese/yogurt, fruits, and bread more frequently. Koreans reporting longer residences in the United States reported a greater consumption of pork, bread, and soda.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.344-348
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• 2001

This study was carried out to examine the effect of vitamin E additive supplements on the meat quality of finishing pigs. Two treatments were provided as commercial diet and commercial diet +vitamin E 200 IU. Dressing percent and carcass length were not different between treatments. Longissimus muscle color and longissimus muscle firmness were a significant differences between two treatments(P<0.05). However, longissimus muscle marbling. longissimus muscle loin area and back fat thickness were not significantly differences. Water holding capacity was increased along the level supplement of vitamin E increased(P<0.05). However. there were not differences on shear force, thawing loss, and cooking loss between treatments. L*, a*, b* and TBARS value were not different between treatments. In conclusion. longissimus muscle color and water holding capacity were affected by vitamin E supplement.