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Meat Quality and Storage Characteristics of Finishing Pigs by Feeding Stevia and Charcoal (스테비아와 숯이 급여된 비육돈의 육질 및 저장특성)

  • Lee, Jae-Joon;Park, Sung-Hyun;Jung, Dong-Soon;Choi, Yang-Il;Choi, Jung-Soek
    • Food Science of Animal Resources
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    • v.31 no.2
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    • pp.296-303
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    • 2011
  • This study was conducted to determine the effects of stevia (Stevia rebaudiana Bertoni) and charcoal supplementation on meat quality traits in finishing pigs. A total of 420 pigs (LYD) were randomly allocated into seven treatments with three replications. The dietary treatments were T1 (control, basal diet), T2 (basal diet+0.3% stevia), T3 (basal diet+0.6% stevia), T4 (basal diet+0.3% charcoal), T5 (basal diet+0.6% charcoal), T6 (basal diet+0.3% stevia+0.3% charcoal), and T7 (basal diet+0.6% stevia+0.6% charcoal). Pigs were slaughtered conventionally on each marketing day and chilled overnigth. At 24 h postmortem, the Longissimus muscle from left side between the 6th and 14th rib was removed for the meat quality traits. The T6 group showed a higher pH, water holding capacity (p<0.05), and lower drip loss (p<0.05) than those in the T1 group. The T6 group showed lower (p<0.05) $L^*$ (lightness) and $b^*$ (yellowness) values and higher $a^*$ (redness) color value than those in the T1 group, resulting in a redder surface meat color. In the subjective evaluation, marbling and color scores improved in the T6 group compared to those in the other treatments. In the panel test, the T6 group tended to have higher tenderness and juiciness scores than those in the T1 group. In the storage characteristics, all treatments showed similar 2-thiobarbituric acid and volatile basic nitrogen values as well as total microbial counts during 7 d of cold storage. As a result, dietary supplementation with 0.3% stevia and 0.3% charcoal showed the highest meat quality traits and storage characteristics in finishing pigs.

TOOTH MOVEMENTS TO THE SITE OF ALVEOLAR BONE GRAFT (구순구개열 환아에서의 치조골이식)

  • Cho, Hae-Sung;Park, Jae-Hong;Kim, Gwang-Chul;Choi, Seong-Chul;Lee, Keung-Ho;Choi, Yeung-Chul
    • Journal of the korean academy of Pediatric Dentistry
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    • v.34 no.1
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    • pp.140-149
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    • 2007
  • Cleft lip and palate are congenital craniofacial malformation. Reconstruction of dental arch in patient with alveolo-palatal clefts is very important, because they have many problems in functions and esthetics. Malnutrition, poor oral hygiene, respiratory infections, speech malfunctions, maxillofacial deformity, and psychological problems may be occured without proper treatment during the long period of management of the cleft lip and palate. So the treatment should be managed with a multidisciplinary approach. Bone grafting is a consequential step in the dental rehabilitation of the cleft lip and palate patient A complete alveolar arch should be achieyed of the teeth to erupt in and to form a stable dentition. And the presence of the cleft complicate the orthodontic treatment. Therefore bone grafting in patients with cleft lip and palate is a widely adopted surgical procedure. Grafted bone stabilizes the alveolar process and allows the canine or incisor to move into the graft site. After the bone grafting, orthodontic closure of the maxillary arch has become a common practice for achieving dental reconstruction without any prosthodontic treatment. Various grafting materials have been used in alveolar clefts. Iliac bone is most widely fovoured, but tibia, rib, cranial bone, mandible have also been used. And according to its time of occurrence, the bone graft may be divided into primary, early secondary, secondary, late secondary. Bone grafting is called secondary when performed later, at the end of the mixed dentition. It is the most accepted procedure and has become part of treatment of protocol A secondary bone graft is performed preferably before the eruption of the permanent canine in order to provide adequate periodontal support for the eruption and preservation of the teeth adjacent to the cleft. In this report, we report here on a patient with unilateral cleft lip and palate, who underwent iliac bone graft. The cleft was fully obliterated by grafted bone in the region of the alveolar process. The presence of bone permitted physiologic tooth movement and the orthodontic movement of adjacent tooth into the former cleft area. Satisfactory arch alignment could be achieved in by subsequent orthodontic treatment.

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Analysis of vitamin B12 in fresh cuts of Korean pork for update of national standard food composition table (국가표준식품성분표 개정을 위한 국내산 돈육의 부위별 비타민 B12 함량 분석)

  • Mun, Geum-Ju;Song, Wonju;Park, Sun-Hye;Jeong, Beom-Gyun;Jung, Gil-Rak;Choi, Kap Seong;Kim, Jin-Hyoung;Choi, Youngmin;Chun, Jiyeon
    • Food Science and Preservation
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    • v.24 no.7
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    • pp.983-991
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    • 2017
  • This study was performed to update the National Standard Food Composition Table (NSFCT) published by Korea Rural Development Administration, especially focusing on vitamin $B_{12}$ for Korean pork. Total 7 primal and 22 retail fresh cuts of Korean pork were analyzed for vitamin $B_{12}$ and the applied immunoaffinity-HPLC was validated. Vitamin $B_{12}$ assay by immunoaffinity-HPLC obtained recoveries over 95% and coefficient variations of precision below about 10%, which met the limits required for validation acceptance. Limits of detection and quantification of immunoaffinity-HPLC were 0.01 and $0.33{\mu}g/100g$, respectively. Quality control chart showed that analysis performance was excellent during the entire of study. Vitamin $B_{12}$ contents of pork cuts significantly varied depending the types of primal and its retail cuts (p<0.05). Belly, Boston butt, rib cuts showed relatively high vitamin $B_{12}$ contents compared to other primal cuts. Vitamin $B_{12}$ content of pork retail cuts were also significantly different within the same primal cuts (p<0.05). Among 22 retail cuts, the highest vitamin $B_{12}$ was observed in Tosisal in belly primal part ($0.98{\mu}g/100g$) while both Aldeungsimsal in loin and Hongdukkaesal in hide leg were the lowest by $0.33{\mu}g/100g$. This study provides reliable vitamin $B_{12}$ data for the Korean pork fresh cuts through standard sampling, method validation and analytical quality control, which would be used for update of Korean NSFCT.

A Study on the Sanitary Status at Various Types of Restaurants in Changwon City (창원시 식품접객업소의 위생실태에 관한 조사연구)

  • 이경혜;류은순;이경연
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.4
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    • pp.747-759
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    • 2001
  • The sanitary status of 264 restaurants was investigated to develop a program of sanitary education at restaurants for improving sanitary levels of restaurant and consumers’ food safety. This investigation was performed through direct interviews on general items and sanitations for employees, facilities, equipments and food treatment. The restaurants are grouped into four different types according to the food served: Korean style food, Japanese style raw fish, roasted ribs, and western style food. It is found that sanitary education for employees are conducted at 66.5% of the total restaurants. The highest percentages are obtained by Korean style food restaurants (83.1%) and the lowest by western style food restaurants (55.6%).Washing facilities for employees are equipped at only 66.8% of the total restaurants. In the personal sanitation, 96.6% of the employees wash their hand after touching a dirty stuff, 77.5% after touching money and 57.1% after using telephone. It is also revealed that during food preparation shoes, overgarments, and caps are worn by 58.5%, 55.5%, and 20.6% of the employees, respectively. 73.5% of the restaurants are equipped with dish storages facilities while only 59.2% of restaurants have sterilizers for dishes. Also, chopping boards are sterilized more than once a week by 74.8% of them and knives everyday by 71.6%, 15.4% of restaurants sterilize their knives only once a week. 56.8% of restaurants check temperatures of the refrigerators and 26.2% of restaurants do not even sterilize the refrigerators. 31.8% of restaurants sterilize the kitchens with sodium hopochlorite after cooking. 93.3% of the restaurants store the raw food and the cooked foods separately. 49.8% of the restaurants refroze thawed food and 19.4% of the restaurants reuse leftovers. The frozen foods are thawed at room temperature by 49.4% of the total restaurants and 66.7% of the roasted rib restaurants.

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Recent Progress in Air-Conditioning and Refrigeration Research: A Review of Papers Published in the Korean Journal of Air-Conditioning and Refrigeration Engineering in 2014 (설비공학 분야의 최근 연구 동향: 2014년 학회지 논문에 대한 종합적 고찰)

  • Lee, Dae-Young;Kim, Sa Ryang;Kim, Hyun-Jung;Kim, Dong-Seon;Park, Jun-Seok;Ihm, Pyeong Chan
    • Korean Journal of Air-Conditioning and Refrigeration Engineering
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    • v.27 no.7
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    • pp.380-394
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    • 2015
  • This article reviews the papers published in the Korean Journal of Air-Conditioning and Refrigeration Engineering during 2014. It is intended to understand the status of current research in the areas of heating, cooling, ventilation, sanitation, and indoor environments of buildings and plant facilities. Conclusions are as follows. (1) The research works on the thermal and fluid engineering have been reviewed as groups of heat and mass transfer, cooling and heating, and air-conditioning, the flow inside building rooms, and smoke control on fire. Research issues dealing with duct and pipe were reduced, but flows inside building rooms, and smoke controls were newly added in thermal and fluid engineering research area. (2) Research works on heat transfer area have been reviewed in the categories of heat transfer characteristics, pool boiling and condensing heat transfer and industrial heat exchangers. Researches on heat transfer characteristics included the results for thermal contact resistance measurement of metal interface, a fan coil with an oval-type heat exchanger, fouling characteristics of plate heat exchangers, effect of rib pitch in a two wall divergent channel, semi-empirical analysis in vertical mesoscale tubes, an integrated drying machine, microscale surface wrinkles, brazed plate heat exchangers, numerical analysis in printed circuit heat exchanger. In the area of pool boiling and condensing, non-uniform air flow, PCM applied thermal storage wall system, a new wavy cylindrical shape capsule, and HFC32/HFC152a mixtures on enhanced tubes, were actively studied. In the area of industrial heat exchangers, researches on solar water storage tank, effective design on the inserting part of refrigerator door gasket, impact of different boundary conditions in generating g-function, various construction of SCW type ground heat exchanger and a heat pump for closed cooling water heat recovery were performed. (3) In the field of refrigeration, various studies were carried out in the categories of refrigeration cycle, alternative refrigeration and modelling and controls including energy recoveries from industrial boilers and vehicles, improvement of dehumidification systems, novel defrost systems, fault diagnosis and optimum controls for heat pump systems. It is particularly notable that a substantial number of studies were dedicated for the development of air-conditioning and power recovery systems for electric vehicles in this year. (4) In building mechanical system research fields, seventeen studies were reported for achieving effective design of the mechanical systems, and also for maximizing the energy efficiency of buildings. The topics of the studies included energy performance, HVAC system, ventilation, and renewable energies, piping in the buildings. Proposed designs, performance performance tests using numerical methods and experiments provide useful information and key data which can improve the energy efficiency of the buildings. (5) The field of architectural environment was mostly focused on indoor environment and building energy. The main researches of indoor environment were related to the evaluation of work noise in tunnel construction and the simulation and development of a light-shelf system. The subjects of building energy were worked on the energy saving of office building applied with window blind and phase change material(PCM), a method of existing building energy simulation using energy audit data, the estimation of thermal consumption unit of apartment building and its case studies, dynamic window performance, a writing method of energy consumption report and energy estimation of apartment building using district heating system. The remained studies were related to the improvement of architectural engineering education system for plant engineering industry, estimating cooling and heating degree days for variable base temperature, a prediction method of underground temperature, the comfort control algorithm of car air conditioner, the smoke control performance evaluation of high-rise building, evaluation of thermal energy systems of bio safety laboratory and a development of measuring device of solar heat gain coefficient of fenestration system.

Effect of Cooking methods with Various Heating Apparatus on the Quality Characteristics of Beef (가열기구에 따른 조리방법이 소고기의 품질특성에 미치는 영향)

  • Jeon, Ki-Hong;Kwon, Ki-Hyun;Kim, Eun-Mi;Kim, Young-Boong;Sohn, Dong-In;Choi, Jin-Young
    • Culinary science and hospitality research
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    • v.19 no.5
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    • pp.196-205
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    • 2013
  • This study showed the chemico-physical characteristics and sensory evaluation of beef loin and ribs with various kinds of cooking apparatus and methods like pan heating, boiling, grilling, steaming, cooking heating, charcoal heating and double layer pan heating. Double layer pan filled with Phase Change Materials(PCM) heating was also tested. Heating time of beef loin and ribs by oven heating was the longest as 55.5 and 25.7 min. Cooking loss of beef loin and ribs were 40.49%, 27.98% each and showed biggest in charcoal heating(p<0.05). In the chemical analysis, grilling resulted in the highest protein contents of 29.3% in the loin and double layer pan heating had 28.6% in the ribs. In the loin, 20.3% of crude fat was the highest in the double layer pan heating, and 21.9% of crude fat of ribs in the PCM heating(p<0.05). In the test of shearing forces, double layer pan heating had the lowest result of $9.14kg/cm^2$ in the loin and $7.03kg/cm^2$ in the ribs. In the 9 point-scale sensory evaluation, PCM treatment showed the best result of 7.67 in the juiciness of loin and single layer pan heating and grilling treatment had the highest score of 7.00 in the ribs. Loin in the PCM heating had 7.11 and ribs in the grilling had 7.13, showing the best in overall acceptability. With this experiments, we could find the chemico-physical and sensory characteristics of beef loin and ribs were affected by various cooking methods.

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Effects of Reed (Phragmites communis) on Growth Performance, Carcass Characteristics, and Meat Quality in Hanwoo Steers (갈대 급여가 한우 거세우의 발육, 도체 및 육질특성에 미치는 영향)

  • Lee, Sang Min;Chang, Sun Sik;Chung, Ki Yong;Kim, Hyeong Cheol;Choi, Sun Ho;Jeong, Ha Yeon;Yang, Boh Suk;Lee, Sung Sill;Cho, Young Moo
    • Journal of Life Science
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    • v.22 no.10
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    • pp.1392-1398
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    • 2012
  • This study investigated the effects of diet of different forages on growth performance and carcass characteristics of Hanwoo steers. Twenty-one Hanwoo steers were randomly allocated to three groups (fed hay, reed, and reed with rice straw) of seven steers each. Initial and final body weights of control, T1, and T2 groups were 125.5, 128.3, 128.3 kg and 697.4, 614.6, 706.7 kg, respectively. Average daily gain tended to increase in controls (0.70 kg/d) and the T2 group (0.71 kg/d) but not as much in the T1 group (0.60 kg/d); however, there was no significant difference. DMI was not significantly different among the treatment groups, but T1 was relatively lower than the other groups. For the yield traits, carcass weight was not significantly different between controls and the T2 group but was greater in the T2 group compared to the T1 group (p<0.05). Back fat thickness and rib eye area were higher in controls and T2 compared to T1; yield grade (A:B:C, %) was greater in T1 (43:57:0) compared to the other groups (control 0:71:29; T2 29:42:29). For the quality traits, fat color and texture were not significantly different among groups. However, meat color and maturity were significantly greater in T1 compared to T2 (p<0.05). Marbling score and appearance rate of over 1st meat quality grade were greater in the control and T2 groups compared to the T1 group. Based on the results, growth performance, feed utilization, and carcass traits appeared to improve when roughage containing rice straw plus reed was offered. Therefore, reed is worth considering as a roughage source for fattening Hanwoo steers.

Evaluation of Image Quality According to Presence or Absence of Upper limbs in Scan Field of View During CT Examinations (Including LUNG MAN) (CT 검사 시 스캔 범위 내 상지 유무에 따른 영상의 질 평가(LUNG MAN 포함))

  • Zhang, Yuying;Zheng, Haoyang;Jung, Kang-gyo;Cho, Yu-Jin;Cho, Pyong-Kon
    • Journal of radiological science and technology
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    • v.40 no.4
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    • pp.567-573
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    • 2017
  • The purpose of this study was to evaluate whether or not there was artifact when the upper limb could not be lifted to the top of the head during multi-detector computed tomography(MDCT) scans of the chest and abdomen. Contrast radiography of the human and chest phantom was performed with 128channal MDCT. Under the same conditions(120 kVp, 110 mAs, standard algorithm)both hands lifted up and put down each time in the human experiment. In the chest phantom experiment, the radiography was carried out when the upper limb phantom was adjusted at a certain distance(0, 3, 7 cm) from the chest phantom. Subsequently, the values of Noise, CT number, SNR, and CNR were measured in the field of concern. The noise value of fat, rib, and muscle increased when the arm was lifted in humans(0.79, 47.8, 27%). Furthermore, when the upper limb was lowered, the noise value of muscle and lung increased in the phantom(31.2, 9.4%). In addition, the noise value of the muscles and lung decreased by 5, 25.12% and 5.6, 15.35% as the upper limb moved about 0,3,7cm away from the chest. When the chest and abdominal radiography were performed, in the case of the presence of other parts outside the inspection area, the probability of artifact was minimal while the distance was more than 3cm away from the upper limb to the chest and abdomen.

Video-Assisted Thoracic Surgery Lobectomy: Experience with 36 Cases (비디오 흉강경을 이용한 폐엽절제술: 치험 36예)

  • Lee, Hee-Sung;Lee, Jae-Woong;Kim, Kun-Il;Cho, Sung-Woo;Park, Sang-Jun;Kim, Hyoung-Soo;Shin, Yoon-Cheol;Shin, Ho-Seung
    • Journal of Chest Surgery
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    • v.42 no.6
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    • pp.732-737
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    • 2009
  • Background: Many video-assisted thoracic surgery (VATS) lobectomies are performed as a potential alternative to thoracotomy despite the controversy about the safety and the associated morbidity/mortality rates. Material and Method: Between November 2006 and August 2008, we performed 87 lobectomies (VATS 36, Thoracotomy 51) and we retrospectively reviewed the surgical treatment results. A VATS lobectomy was performed by a 4~5 cm thoracotomy without rib spreading and this included anatomic hilar dissection, individual vessel and bronchus stapling and lymph node dissection. Result: We studied 52 male and 35 female patients whose age ranged from 6 to 79 (average age: $59.8{\pm}15.0$ years). The cases were diagnosed with lung cancer (66) (SQC 24, ADC 38, others 4), pulmonary metastasis (2), carcinoid (2) and benign diseases (17). There was no intraoperative death. Postoperative complications were seen in 5 (15.6%) VATS and 33 (64.7%) thoracotomies, and perioperative death caused by adult respiratory distress syndrome occurred in 1 (2.8%) VATS and 3 (5.9%) thoracotomies. Three patients Underwent conversion to thoracotomy (8.3%). The mean time to chest tube removal was 6 days for VATS and 9.4 days for thoracotomy (p<0.001), and the mean length of the hospital stay was 8 days for VATS and 12.8 days for thoracotomy (p<0.001). Conclusion: VATS lobectomy can be performed safely with low morbidity/mortality rates. Furthermore, all the patients benefited from earlier postoperative rehabilitation and less pain and they were candidates for an earlier return to normal activities.

$^{99m}Tc$-HMPAO-labelled Leucocyte Scintigraphy in the Diagnosis of Infection after Total Knee Replacement Arthroplasty (인공슬관절 전치환술 환자에서 $^{99m}Tc$-HMPAO-백혈구 스캔을 이용한 인공관절 감염의 진단)

  • Park, Dong-Rib;Kim, Jae-Seung;Ryu, Jin-Sook;Moon, Dae-Hyuk;Bin, Seong-Il;Cho, Woo-Shin;Lee, Hee-Kyung
    • The Korean Journal of Nuclear Medicine
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    • v.33 no.4
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    • pp.413-421
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    • 1999
  • Purpose: This study was performed to evaluate the usefulness of $^{99m}Tc$-HMPAO-labelled leucocyte scintigraphy for diagnosing prosthetic infection after total knee replacement arthroplasty without the aid of following bone marrow scintigraphy Materials and Methods: The study subjects were 25 prostheses of 17 patients (one man and 16 women, mean age. 65 years) who had total knee replacement arthroplasty. After injection of $^{99m}Tc$-HMPAO-labelled leucocyte, the whole body planar and knee SPECT images were obtained in all patients. The subjects were classified into three groups according to clinical suspicion of prosthetic infection. Group A (n=11) with high suspicion of infection; Group B (n=6) with equivocal suspicion of infection, and Group C (n=8) with asymptomatic contralateral prostheses. Final diagnosis of infection was based on surgical, histological and bacteriological data and clinical follow-up. Results: Infection was confirmed in 13 prostheses (11 in Group A and 2 in Group B). All prostheses in Group A were true positive. There were two true positives, one false positive and three true negatives in Group B, and six true negatives and two false positives in Group C. Overall sensitivity, specificity, and accuracy for diagnosis of the infected knee prosthesis were 100%, 75% and 88%, respectively Conclusion: $^{99m}Tc$-HMPAO-labelled leucocyte scintigraphy is a sensitive method for the diagnosis of infected knee prosthesis. However, false positive uptakes even in asymptomatic prosthesis suggest that bone marrow scintigraphy may be needed to achieve improved specificity.

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