• Food Science of Animal Resources
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• v.23 no.4
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• pp.292-298
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• 2003

This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531％, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.

• Journal of Animal Science and Technology
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• v.63 no.5
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• pp.1086-1097
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• 2021

This study examined the impact of using total mixed ration (TMR) and concentrate on feed intake, daily gain, carcass yield grade, and carcass quality grade of Hanwoo steers and its subsequent economic efficiency. Thirty six 7-month-old Hanwoo steers were assigned to one of the four treatment groups, and each group was divided into three repeated pens, with each repeated pen comprising three steers. The treatment groups were: 1) separate feeding with commercial concentrate and forage (namely, SCF) for the entire experimental period; 2) TMR feeding for a growing period followed by SCF for the early and late fattening period (namely, TMRGSCF); 3) TMR feeding for growing and an early fattening period followed by SCF for the late fattening period (namely, TMREFSCF); and 4) TMR feeding for the entire experimental period (namely, TMRW). The results showed that the SCF treatment had significantly (p < 0.05) higher feed intake during the growing period than other treatments. In contrast, the total feed intake had little difference during early and late fattening as well as the whole period regardless of feeding strategies. Daily gain showed no difference during the growing period. However, it was significantly higher in SCF and TMREFSCF treatments for the early and late fattening period, respectively (p < 0.05). The daily gain during the total raising period is in the order of TMREFSCF > TMRGSCF > SCF > TMRW. Carcass characteristics, including carcass weight, loin eye muscle area, and carcass yield grade, did not significantly differ among different treatments. However, TMRW treatment, wherein TMR was fed for a long time, showed that the cold carcass weight was less compared with other treatments, but carcass yield grade was higher with thinner backfat. Backfat thickness was in the order of SCF > TMRGSCF > TMREFSCF > TMRW, showing that the thickness reduced with longer TMR feeding (p < 0.05). TMRGSCF, which numerically had a higher carcass quality grade, showed higher economic efficiency, whereas SCF showed low economic efficiency. In conclusion, it was more feasible to apply TMR strategy in the growing and early fattening period and then SCF for the early or late fattening period to improve carcass yield, quality grade, and economic efficiency.

• Journal of Korean Society on Water Environment
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• v.32 no.3
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• pp.281-290
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• 2016

In the northernmost basin of the Bukhan River, pollution sources can have a concentrated distribution. In these basins, small streams show low flow with various and rapid water quality change in low pollutants load. Therefore, a water quality improvement plan of small streams and main stem will be necessary to establish the characteristics of small streams. This study selected a representative Hwacheon-gun in the northernmost basin of the Bukhan River. Hydro analysis was performed with GIS tools using DEM. A total of 152 small streams were listed. A total of 51 survey locations were selected after applying the selection criteria. Flow rate and water qualities were investigated. Pollution sources and pollutants loads were calculated for each basin. Pollution grade and typological classification were performed by cluster analysis using standardized environmental condition factors. As a result, G04, G01, H01 locations were found to have the worst pollution grades whereas J01, P01, and P02 had less pollution. Typological analyses were able to classify six types for the surveyed small streams. An effective water quality improvement plan was obtained based on the results of pollution grade and typological analysis using environmental condition factors of this study.

• Korea Journal of Hospital Management
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• v.15 no.3
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• pp.1-16
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• 2010

As a cross-sectional study, this study was aimed to investigate and compare the job efficiency and satisfaction of nurses according to the hospital grade. Survey was conducted by mail on June 2009, and the respondents were 1,016 nurses working in 15 hospitals which are 9 high-grade general hospitals and 6 general hospitals. The percent of nurses acknowledging their hospital grades is 34.5%, and that is 20.5% at high-grade general hospitals. As the result of review of studies, it is concluded that under the circumstance that differential rates are contracted to calculate fees for hospital services and copayment of patients are according to nursing grades and hospital grades, the degree of nurses' awareness of insurance fees impact on their performance like recording of care and prescription. In order to improve nurses' performance, they need to be educated about the national insurance fee system. In hospitals with higher nursing grade and more beds, the levels of nursing quality and faithfulnes and their job satisfaction were higher. Nurses' awareness of their hospital nursing grade was related to the quality of nursing but not the faithfulness. Nurses working in higher nursing-grade hospital are more self-respect and satisfied at their jobs, and their job efficiencies are not significantly different. The current nursing fees based on the proper number of nurses per beds of nursing units should be changed to be based on the amount of job per nurse by their nursing protocol, and the nurse staffing standard should be differentiated between nursing grades. As the aspect of nursing, 24-hours patient care, it is difficult to improve nurses' job satisfaction, and in the other hand, that tends to depend on their income level. In the current circumstance, comprehensive research is required to investigate the propriety of 25% of the inpatient fees as the nursing management charge.

• Journal of Environmental Health Sciences
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• v.31 no.5 s.86
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• pp.398-403
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• 2005

This study is undertaken to find the optimal method to make the decision on the degree of water pollution by comparison of K-WQI, KOE-WQI that is made for index with the water quality index and water quality environment standard of the Frame Act on Environment Policy as the result of survey for water quality reality on the major point of the Yeongsan river from 2002 to 2004. The water quality of major rivers has some differences depending on seasons. however, under the water quality standard by the $BOD_5$ density, most of rivers displayed the water quality level of $II{\sim}III$ grading, and on K-WQI that is classified by indexing for 10 categories of pH, DO, $BOD_5,\;COD,\;SS,\;T-N,\;NH_3-N,\;NO_{3^-}$ N, T-P, and E-Coli and classified into 5 groups from 100 points to 40 points, they displayed the score distribution of the first grade in water quality for $85{\sim}100$ points to the second grade in water quality for $70{\sim}84$ points. On KOE-WQI that is classified by indexing for 5 categories of pH, DO, $BOD_5$, COD and T-coli and classified into 5 groups from 90 points or above for outstanding and 29 points or below for very bad, and the water quality distribution is made ranged from the first grade in water quality for 90 points or more to the third grade in water quality for $69{\sim}50$ points. In addition, for the contribution of the water quality decline, the Environmental standard has significant dependency on the $BOD_5$ density, with K-WQI contributing in various water quality decline depending on the environment around the river area of $BOD_5,\;T-N,\;NH_3-N,\;NO_3-N,\;T-P$, and E-Coli, and KOE-WQI acting os the factor contributing to lower the water quality decline by $BOD_5$, COD, and T-coli. As such, the current water quality environment standard has high dependency on $BOD_5$ and KOE-WQI excludes some nitrogen and phosphorus that considers the river environment that the grade in water quality is set by some category, and K-WQI reflected well of the ecology environment of rivers with the diversity of the assessment factor as well as to have the low dependency of specific factor to be objective.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.287-293
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• 2013

This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade $1^{{+}{+}}$, $1^{+}$, 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p<0.05). In contrast, increasing quality grade correlated with significant increase in crude fat contents (from 8.18% to 19.55%). Crude fat contents showed a negative correlation with moisture content (r=-0.966), myoglobin content (r=-0.998), and WBs (r=-0.969). In sensory evaluation experiments it was revealed that quality grades were associated with significantly altered (all p<0.05) flavor, taste, juiciness, tenderness, and overall acceptability. Moisture contents showed negative correlation with taste (r=-0.969) and overall acceptability (r=-0.988). Crude fat contents showed significant correlation with taste (r=0.971), tenderness (r=0.983) and overall acceptability (r=0.968). WBs showed negative correlation with taste (r=-0.957) and overall acceptability (-0.978). The marbling score of fresh meat showed significant correlation with taste (r=0.958), juiciness (r=0.953), and overall acceptance of cooked meat. These results could be used as a fundamental dataset to evaluate the effect of quality grade on the physicochemical and sensory characteristics of Hanwoo beef.

• Journal of Korean society of Dental Hygiene
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• v.8 no.3
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• pp.115-126
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• 2008

Purpose : The research which sees width for a wide gain and loss is about brush qualitative management of the child about dental hygiene of the child is investigated the brush qualitative actual condition. Methods : The data which is collected used SPSS(Statistical Package for the Social Science) WIN 11.5 programs and analyzed, a frequency and a percentage with analytical technique, in order to grasp the general quality of the investigation object person produced to examine is about the brush quality control actual condition of the children opinion t-test (verification) frequency analyses and $x^2$(Chi-square) verifications, executed. Result : The followings are the findings of this research. First, the children about the reason which wipes this 83.4% the thing protection dental caries answer back, followed in grade and considers the difference which was visible(p<0.001). Second, wipes whether to experience is educated answer back 83.0% was educated, followed in sex and considers the difference which was visible(p<0.05). Third, when 1 time is brush quality of the children doing, in grade and the time when becomes disturbance was, most between 2~3 minutes followed considers the difference which was visible(p<0.01). Fourth, when 1 time is brush quality of the children doing, in grade and the time when becomes disturbance was, most between 2~3 minutes followed considers the difference which was visible(p<0.01). Fifth, when 1 time is brush quality of the children doing, in grade and the time when becomes disturbance was, most between 2~3 minutes followed considers the difference which was visible(p<0.05, p<.001). Sixth, Use duration of the toothbrush the child of most was 3~6 months, according to grade and sex was visible the difference which considers. Conclusion : Are oral healthily of the children is the knowledge which relates with a brush quality and practical degree important. Therefore this there must be dental health education program development will be able to improve, means must reflect the dental health education at the time of.

• Journal of Soil and Groundwater Environment
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• v.17 no.1
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• pp.22-32
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• 2012

This study suggests a method to grade groundwater quality quantitatively using statistical approaches for evaluating the quality of groundwater in wells included in the Groundwater Quality Monitoring Network (GQMN). The proposed analysis method is applied to GQMN data from 2001 to 2008 for nitrate nitrogen, chloride, trichloroethylene, potential of hydrogen (pH), and electrical conductivity. The analysis results are obtained as groundwater quality grades of the groundwater representing each of the monitoring stations. The degree of groundwater contamination is analysed for water quality parameters, district, and usage. The results show that the degree of groundwater contamination is relatively high by nitrate nitrogen, bacteria and electrical conductivity and at Seoul, Incheon, Gwangju, Gyeonggido and Jeollado. The degree of contamination by nitrate nitrogen and trichloroethylene is especially high when the groundwater is used for agricultural and industrial water, respectively. It is evaluated that potable groudnwater in GQMN is significantly vulnerable to nitrate nitrogen and bacteria contamination.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.310-318
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• 2004

Eating quality is a reflection of consumer satisfaction, while beef quality grade describes carcass characteristics of chiller assessment which are largely influenced by production systems including breeding and feeding schemes. On the other hand, it should be emphasized that high palatability of beef is a function of production and processing components including breed, nutrition, animal handling, post-slaughter intervention and cookery. Numerous efforts have been made by Korean beef industry and research institutes to deliver high quality beef with which domestic beef consumers are satisfied. However, majority of studies have tended to focus on improvement of intramuscular fat content with little attention on its effect on consumer-based eating quality. Furthermore, there is very limited accessible information(if any) on relative importance of eating characteristics (eg, tenderness, juiciness and flavor intensity) to consumer satisfactory rate and palatability grade. On this regard, our recent results indicated, for example, that when m. longissimus was prepared by a thin-slice style BBQ, relative weightings of tenderness, juiciness and flavor intensity for consumer satisfactory rate were 0.4, 0.35 and 0.25, respectively. When eating quality was graded into 4 groups by a sum of tenderness, juiciness and flavor intensity after multiplying these coefficients, consumers responded that the palatability score for high quality beef should be higher than 79 points. Based on our recent experiments, the current report is intended to highlight relative importance of eating quality characteristics on consumer satisfactory rate, and threshold of eating quality grade. In addition, post-slaughter intervention techniques such as electrical stimulation and tenderstretch are given as examples of critical control points of palatability assurance program of Hanwoo beef.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.531-539
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• 2023

The objective of this study was to determine the effects of quality grade (QG), and back-fat thickness on the carcass traits and meat quality properties of Hanwoo steers. Fifty carcasses were sorted into two QG (QG 1+ and 1) and three back-fat thickness (<10 mm, 10 to 19 mm and ≥19 mm) groups. After investigating the carcass traits (rib eye, back-fat thickness, weight, color, yield index, maturity, marbling score, and texture), the longissimus lumborum muscles from the carcass groups were collected and analyzed for meat quality (pH, color, cooking loss, and moisture), texture profiles [Warner-Bratzler shear force (WBSF), and tensile tests], and fatty acid. Results showed that marbling score (p<0.001), moisture (p<0.05) and tensile tests values (p<0.05) had a significant differences between QG1+ and QG1. No differences in pH, color traits, cooking loss and WBSF values occurred between the QG groups. Regarding the back-fat thickness effect, we observed that the carcass weight, yield index (p<0.001), yield grade (p<0.001) and marbling score (p<0.05) had a significant differences among the back-fat thickness groups. Regarding the meat quality, moisture content and WBSF values (p<0.01) among the back-fat thickness groups. The back-fat thickness did not affect the pH, color, cooking loss and tensile tests. The QG and back-fat thickness did not affect the fatty acids contents (p>0.05). It may be concluded that the carcass traits and meat quality were significantly affected the QG and back-fat thickness.