• 한국축산식품학회지
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• 제34권2호
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• pp.238-244
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• 2014

This study was conducted to compare the carcass characteristics and meat quality characteristics of Duroc breed and crossbred pigs (Landrace ${\times}$ Yorkshire ${\times}$ Duroc, LYD). Duroc and crossbred pigs did not show differences in carcass characteristics. Crossbred pigs had higher moisture and protein content than Duroc breeds. However, Duroc breeds had a higher fat content than the crossbred pigs. In meat quality characteristics, crossbred pigs showed higher values of drip loss and cooking loss over Duroc breeds, while Duroc breeds showed higher ultimate pH value compared to that of crossbred pigs. However, there were no differences in water holding capacity and shear force value. In myoglobin content, crossbred pigs had higher content compared to that in the Duroc population. In subjective evaluation and sensory characteristics, Duroc breeds showed significantly higher scores in all categories except for tenderness over the crossbred pigs. However, in storage characteristics, Duroc breeds showed reduced tendency relative to crossbred pigs. Crossbred pigs had higher unsaturated fatty acid content than Duroc breeds did. In these results, Duroc breeds showed excellent meat quality characteristics with its higher intramuscular fat content and pH value, lower drip loss and cooking loss and higher juiciness and flavor, compared to the crossbred pigs.

• 한국축산식품학회지
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• 제39권6호
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.

• Journal of electromagnetic engineering and science
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• 제16권3호
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• pp.150-158
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• 2016

This paper reports on a study of LiNiZn-ferrite composite as a radiation absorbent material (RAM). The electromagnetic (EM) wave absorbers are composed of an EM wave absorbing material and a polymeric binder. The surface morphology, chemical composition, weight percent of the ferrite composite of the toroid sample, magnetic properties, and return loss are investigated using field emission scanning electron microscopy (FE-SEM), energy dispersive X-ray spectroscopy (EDX), X-ray photoelectron spectroscopy (XPS), thermogravimetric analysis (TGA), vibrating sample magnetometer (VSM), and network analyzer. For preparing the absorbing sheet, chlorinated polyethylene (CPE) is used as a polymeric binder. The EM wave absorption properties of the prepared samples were studied at 4 - 8 GHz. We can confirm the effects of the thickness of the samples for absorption properties. An absorption bandwidth of more than a 10-dB return loss shifts toward a lower frequency range along with an increase in the thickness of the absorber.

• 한국식품영양학회지
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• 제11권5호
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• pp.580-584
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• 1998

Tenderization of beef by the addition of barks(Morus alba Linne) and its sensory properties were observed by shearing test, cooking loss, pH, protein content and sensory evaluation. Shear force was decreased as the addition level of barks (Morus alba Linne) increased. Tenderization effect of beef was increased 8,8% at the addition level of 2.5%, 25% at 5.0%, 4.7% at 7.5%, 58% at 10% barks(Morus alba Linne). Cooking loss was observed 44.50% at the no addition, 45.3% at 2.5%, 45.8% at 5.0%, 47.5% at 7.5%, 50.0% at 10% addition level of barks (Morus alba Linne). As the addition level of barks(Morus alba Linne) increased pH of cooked beef decreased to the range of 5.6 to 5.46. As the addition level of barks (Morus alba Linne) increaed protein content of beef decreased whereas protein content of cooled liquor increased. The addition of barks(Morus alba Linne) improved the sensory quality of cooked beef. Especially, tenderness scored the highest value in 10% added beef and other quality factors color, flavor, juiciness and overall quality were evaluated significantly high in 5% added beef. Therefore 5% addition level of barks(Morus alba Linne) for cooking beef was suggested as the desirable level of addition.

• Applied Biological Chemistry
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• 제27권3호
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• pp.146-150
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• 1984

3품종의 사과를 4가지의 저장 조건에서 6개월간 저장하면서 중량감소(重量減少)와 품질(品質)의 변화(變化)를 조사(調査)한 후에 이들의 변화를 예측할 수 있는 식을 얻었다. 소형저온저장고 $(^{\circ}C)$에서 발생된 중량감소율의 변화는 직선식으로 예측할 수 있었으며, 품질은 품종이나 저장 조건에 관계 없이 중량감소가 5%이상 발생되면 현저히 열화(劣化)되었다. 또한 저장중 품질의 변화를 사과의 경도 및 산도 만을 측정하여 관능검사와 같은 결과를 얻을 수 있는 직선식을 만들어 상품성 예측을 가능케하였다.

• 한국정보처리학회논문지
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• 제7권2S호
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• pp.649-655
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• 2000

Real-time application programs have constraints which need to be met between media-data. These constraints represents the delay time ad quality of service between media-data to be presented. In order to efficiently describe the delay time and quality of service, a new synchronization mechanism is needed. Proposed paper is a dynamic synchronization that minimized the effects of adaptive transmission delay time. That is, the method meets the requirements of synchronization between media-dat by handling dynamically the adaptive waiting time resulted from variations of delay time. In addition, the mechanism has interval adjustment using maximum delay jitter time. This paper decreases the data loss resulted from variation of delay time and from loss time of media-data by means of applying delay jitter in order to deal with synchronization interval adjustment. Plus, the mechanism adaptively manages the waiting time of smoothing buffer, which leads to minimize the gap from the variation of delay time. The proposed paper is suitable to the system which requires the guarantee of high quality of service and mechanism improves quality of services such as decrease of loss rate, increase of playout rate.

• 한국약용작물학회지
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• 제16권3호
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• pp.188-191
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• 2008

Poncirus trifoliata Rafinesque has been used as the immature fruit of the trifoliate orange tree. This study was carried out to investigate the quality change of Poncirus trifoliata Rafinesque depending on packing materials (vacuum packing, PP (polypropylene) packing, gunny sack packing), storage places and storage periods up to 12 months. The change of loss on drying content, content of poncirin were measured during the 12 months. As a result, the loss on drying content was decreased rapidly in gunny sack packing after storage of 12 months at room temperature. The content of poncirin was decreased generally according to storage conditions and its average loss percent was 38.8%.

• 한국항해항만학회지
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• 제45권5호
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• pp.231-237
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• 2021

Enhancing the performance of maritime wireless communication has been highlighted by the issue of cell planning in the sea area because of lack of an appropriate Propagation Loss Model (PLM). To resolve the cell planning issue in vast sea areas, it was essential to develop the (PLM) matching the intended sea area. However, there were considerable gaps between the prediction of legacy PLMs and field measurement in propagation loss and there was a need to develop the adjusted PLM (A-PLM). Therefore, cell planning was performed on this adjusted model, including modification of the base station's location, altitude, and antenna azimuth to meet the quality objectives. Furthermore, in order to verify the availability of the cell planning, Communication Service Quality Monitoring System (CS-QMS) was developed in the LTE-Maritime project to collect LTE signal quality information from the onboard equipment at regular intervals and to ensure that the service quality was high enough to satisfy the goals in each designated grid. As a result of verification, the success rate of RSRP was 95.7% for the intensive management zone (IMZ) and 96.4% for the interested zone (IZ), respectively.

• Journal of Animal Science and Technology
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• 제65권5호
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• pp.1081-1093
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• 2023

This study aimed to compare meat quality traits between Berkshire and crossbreed (Landrace × Yorkshire × Duroc), and to investigate the relationship between meat quality traits and fatty acid composition. 20 Berkshire and 20 crossbreed pigs were used to compare pork loin quality and to determine the relationship between measured variables. 23 variables were measured including proximate composition, pH, drip loss and cooking loss, Warner-Bratzler shear force, and fatty acid composition. Berkshire had higher moisture content, pH, water-holding capacity, saturated fatty acids, and redness than the crossbreed pig (p < 0.05). The fat content and polyunsaturated fatty acid were low (p < 0.05) in Berkshire. Correlation analysis showed a negatively correlation between moisture and fat content, and a positively correlation between saturated fatty acid and fat content. Moreover, saturated fatty acid and polyunsaturated fatty acid were negatively correlated. As a result of factor analysis and partial least square regression, saturated fatty acid and polyunsaturated fatty acid were estimated to be the main factors affecting quality characteristics of pork. Pig breed is associated with differences in meat quality, and fatty acid composition can have an effect on meat quality parameters.

• 한국물환경학회지
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• 제22권4호
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• pp.619-625
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• 2006

Amount of soil loss is important information for the proper water quality management, In this research, annual average soil loss of the Geum River basin was estimated using RUSLE (Revised Universal Soil Loss Equation) and GIS (Geographic Information System). Input data were manipulated using ArcGIS ver. 8.3. From crop field which constitute 8.2% of the Geum River Basin, annual average soil loss was estimated as 53.6 ton/ha/year. From the rice paddy field which constitutes 20% of the Geum River Basin, soil loss was estimated as 33.5 ton/ha/year, In comparison, forestry area which constitutes 61.8% of the basin discharged 2.8 ton/ha/year, It could be known from this research that appropriate measures should be implemented to prevent excessive soil loss from the agricultural areas.