• Asian-Australasian Journal of Animal Sciences
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• v.3 no.4
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• pp.343-346
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• 1990

A study was conducted to determine the effect of prostaglandin $F_2$ alpha ($PGF_2$ alpha) on the reaction time and seminal characteristics of buffalo bulls. Semen was collected from three Murrah bulls in three periods: pre-treatment, treatment and post-treatment. During the treatment period each bull was administered 2 ml $PGF_2$ alpha (Synchrocept, Fenprostalene) im, 1 hour prior to semen collection. In the post-treatment, semen was collected 7 days after the last injection of $PGF_2$. Semen samples were evaluated immediately after collection. Pre-collection injection of $PGF_2$ alpha has no significant effect on reaction time, semen volume, percentage motility, sperm concentration and total number of sperms per ejaculate. Fluctuations in semen color and consistency were observed. There is a significant (p<0.05) increase in the mean percentage of normal spermatozoa during the treatment and post treatment periods. Likewise, administration of PG results into a significant (p<0.05) rise on the average percentage of live sperms but this effect was not manifested in the post-treatment period. Improvement in mass activity was observed during the treatment and post-treatment periods.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.3
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• pp.443-454
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• 2013

Tenderness is the most important meat quality trait, which is determined by intracellular environment and extracellular matrix. Particularly, specific protein degradation and protein modification can disrupt the architecture and integrity of muscle cells so that improves the meat tenderness. Endogenous proteolytic systems are responsible for modifying proteinases as well as the meat tenderization. Abundant evidence has testified that calpains (CAPNs) including calpain I (CAPN1) and calpastatin (CAST) have the closest relationship with tenderness in livestock. They are involved in a wide range of physiological processes including muscle growth and differentiation, pathological conditions and post-mortem meat aging. Whereas, Calpain3 (CAPN3) has been established as an important activating enzyme specifically expressed in livestock's skeletal muscle, but its role in domestic animals meat tenderization remains controversial. In this review, we summarize the role of CAPN1, calpain II (CAPN2) and CAST in post-mortem meat tenderization, and analyse the relationship between CAPN3 and tenderness in domestic animals. Besides, the possible mechanism affecting post-mortem meat aging and improving meat tenderization, and current possible causes responsible for divergence (whether CAPN3 contributes to animal meat tenderization or not) are inferred. Only the possible mechanism of CAPN3 in meat tenderization has been confirmed, while its exact role still needs to be studied further.

• Phonetics and Speech Sciences
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• v.11 no.2
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• pp.15-21
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• 2019

Korean and English are both known to show on-focus pitch range expansion and post-focus pitch range compression (PFC). But it is not clear if this prosodic similarity would make it easy for Korean speakers to learn English focus prosody. In the present study, we conducted a production experiment using phone number strings to examine whether Korean learners of English produce a native-like focus prosody. Korean learners of English were classified into three groups (advanced, intermediate and low) according to their English proficiency and were compared to native speakers. Results show that intermediate and low groups of speakers did not increase duration, intensity, and pitch in the focus positions, nor did they compress those cues in the post-focus positions. Advanced speakers noticeably increased the acoustic cues in the focus positions to a similar extent as native speakers. However, their performance in post-focus positions was quite far from that of native speakers in terms of pitch and excursion size. These results thus demonstrate a lack of positive transfer of focus prosody from Korean to English in L2 learning, and learners may have to relearn it from scratch, which is consistent with a previous finding. More importantly, the results provide further support for the view proposed in other works that acoustic properties of PFC were not easily transferred from one language to another.

• Animal Bioscience
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• v.35 no.3
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• pp.494-502
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• 2022

Objective: The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (-30℃ and -70℃) during storage. Methods: Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor muscle added with 1.5% salt for pH, color (L^*, a^*, b^*), cooking loss (CL), expressible moisture, warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). Results: Pre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p<0.05). pH values were higher for pre-rigor pork loins than those of post-rigor pork loins (p<0.05). Color values did not different among treatments (p>0.05). No color differences were observed during storage period after cooking (p>0.05). The CL (%) of pre-rigor cured pork loins was the lowest when frozen at -70℃. The TBARS and VBN increased from 8 weeks of storage (p<0.05), but no further changed thereafter (p>0.05). Pre-rigor cured pork loins added with 1.0% salt showed similar characteristics to post-rigor pork loins added with 1.5% salt. Conclusion: Cured pork loins could be produced using pre-rigor muscle added with 1/3 of the original salt level (1.5%) and could be stored for up to 4 wks of frozen storage, regardless of a frozen temperature of -30℃ or -70℃ without detrimental effects.

• English Language & Literature Teaching
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• v.18 no.1
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• pp.23-43
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• 2012

This study investigates the effects of three different types of instruction, namely form-based, comprehension-based, and production-based on the development of Korean university students' (n=137) comprehension and production of English relative clauses (RCs). The extent of improvements was analyzed by administering pre-and post-tests consisting of two comprehension tests (selecting the right form of RCs and the right picture descriptions) and one production test (combining two sentences). Findings of this study suggest that all three types of instruction increased participants' comprehension and productions of RCs. However, there appeared differential effects by the instruction type. It was found production-based instruction was most effective in promoting comprehension, followed by comprehension-based instruction. Comprehension-based instruction worked best with the development of production, suggesting that the effects of comprehension training did not only work for increasing comprehension skills, but also transfer to production skills. The type or level of tasks employed for each instruction appeared to play an important role in causing such results. Form-based instruction displayed the lowest improvements in both comprehension and production of RCs. A sentence-combination task employed for form-based instruction appear to result in mere explicit rule explanations without chances to notice rules in context or use their knowledge in practice.

• Journal of Powder Materials
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• v.9 no.6
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• pp.409-415
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• 2002

In this review the methods for production and processing of isolated or agglomerated nanoscale metal particles embedded in organic liquids (nanosuspensions) and polymer matrix composites are elucidated. Emphasis is laid on the techniques of inert gas condensation (IGC) and high pressure sputtering for obtaining highly porous metal powders ("nanopowder") as well as on vacuum evaporation on running liquids for obtaining nanosuspensions. Functional properties and post-processing are outlined in view of applications in the fields of electrically conductive adhesives and anti-microbially active materials for medical articles and consumer goods.mer goods.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2015.05a
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• pp.38-39
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• 2015

This study reviewed slump and air content as pre-hardening characteristics depending on B/P production of amorphous steel fiber-reinforced concrete and evaluated compressive strength, flexural strength and tensile strength as post-hardening characteristics depending on B/P production of amorphous steel fiber-reinforced concrete.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.1
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• pp.7-12
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• 2001

Factors Affecting the Survival of Frozen Thawed Bovine In Vitro Produced Blastocysts. The effect of some factors on the post-thaw survival of a total of 240 in vitro produced bovine blastocysts was investigated using logistic regression analysis. The explanatory variables tested were: type of culture medium before freezing (TCM 199 supplemented with BSA, BSAITS (BSA+insulin+transferrin+selenium), ECS (estrous cow serum) with or without BOEC (bovine oviductal epithelial cells), age of the blastocyst (Day 7, Day 8+9), morphological appearance before freezing (distinct=Q1 or indistinct=Q2 inner cell mass) and type of cryoprotectant (glycerol, 1.0 M or ethylene glycol, 1.6 M). The survival after thawing based on the post-thaw quality and the development after co-culture with BOEC for 24 and 48 hours. Day 7 blastocysts had an almost three times better chance of survival than Day 8+9 blastocysts. Q1, Day 8+9 blastocysts had higher odds to survive after 48 hours in culture than Q2 blastocysts (p<0.05). Blastocysts produced in BSAITS medium had the best chances of survival; however, the odds were not always significant. Blastocysts frozen in glycerol had a better post-thaw quality rating than those frozen in ethylene glycol; however, the difference in post-thaw development at culture was not significant. The relationship between post-thaw quality and post-thaw development at culture was significant (p<0.05). The developmental stage and/or age of the embryo and culture medium where development up to blastocyst takes place affect the post-thaw survival of the bovine embryos.

• Animal Bioscience
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• v.35 no.8
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• pp.1270-1278
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• 2022

Objective: The objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperatures (-30℃ vs -70℃) on quality characteristics of both sausage batter and cooked sausages during frozen storage were observed. Methods: Pre-rigor and post-rigor pork hams were used to manufacture low-fat sausages. Sausages using post-rigor (Post) muscle were manufactured at a salt level of 1.5%, whereas those with pre-rigor (Pre) muscle were processed at salt level of 1.0%. After these muscles were made at two salt levels (1.5% salt, Post-rigor; 1.0% salt, Pre-rigor), Sausage batters were stored at two frozen temperatures (-30℃ vs -70℃). During storage for 12 wks, they were measured for physicochemical and textural properties every 4 wks up to 12 wks. Results: pH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. For PS, there were no differences in most parameters measured among all treatments. However, expressible moisture values (%) of Pre-30 and Pre-70 were lower than those of Post-30 (p<0.05). Conclusion: Regardless of frozen temperature during storage, quality characteristics of pre-rigor PS with salt level of 1.0% salt were similar to those of post-rigor PS with salt level of 1.5%. By using the pre-rigor muscle, salt content could be reduced by one third of the regular-salt level (1.5%) of post-rigor muscle.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.12
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• pp.1775-1779
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• 2012

The aim of the present work was to investigate how colour changes of foal meat can vary after thawing out in relation to the slaughtering age of the horses and to the post-thawing time. Eighteen Italian Heavy Draught Horse (IHDH) foals were used for the trial. They were subdivided in three groups according to their slaughtering age (6, 11 and 18 months). Two different surfaces were investigated for each sample: a fresh cut surface (daily renewed cutting surface: DRCS), and not-renewed cutting surface (NRCS). The redness of both investigated surfaces increased with slaughtering age (p<0.01). Moreover, this parameter decreased during post-thawing time (p<0.01) only on the NRCS, probably due to the myoglobin oxidation processes. Colour is an important visual cue denoting perceived quality by consumers. So, by a chromatic perspective the thawed meat of IHDH foals slaughtered at 6 and 11 months proved to be that which best meets the market requirements.