• Journal of Information Management
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• v.40 no.1
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• pp.133-156
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• 2009

In this study, we link informal Web resources to KISTI NDSL's collections using automatic semantic indexing and tagging to examine the possibility of the service which recommends related documents using the similarity between KISTI's formal information resources and informal web resources. We collect and index Web resources and make automatic semantic linking through STEAK with KISTI's collections for NDSL retrieval. The macro precision which shows retrieval precision per a subject category is 62.6% and the micro precision which shows retrieval precision per a query is 66.9%. The experts' evaluation score is 76.7. This study shows the possibility of semantic linking NDSL retrieval results with Web information resources and expanding information services' coverage to informal information resources.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.813-822
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• 2005

This study examined the dietitians 'perception and usage of processed meat products in institute foodservices. Out of 368 questionnaires collected from the subjects in school and business foodservices, 341 were chosen for statistical analysis after 27 were excluded for improper responses. According to the results, dietitian perceived the processed meat products food positively in terms of 'convenience'(3.94) and 'taste'(3.30), but negatively in terms of 'package'(275) and'additive'(2.01). In the frequency of usage, they used 'Ham'(2.51) the most frequently, followed in order by 'Wanja'(2.17), 'Dongas'(1.99), 'Tangsuyook'(1.82), 'Hamburg Steak'(1.71), 'Dduckgalbi'(1.59), 'Bacon'(1.50), 'Luncheon meat'(1.39), and 'Smoked meat'(1.30). The perception of processed meat products was more different according to institutes than dietitian. For dietitian, the frequency of usage was different according to their age and career, while for institute, it differed according to the type of management and the cycle of menu. Also dietitian placed the most importance on 'taste and preference'($90.1\%$) in buying and 'balance of nutrition'($72.0\%$) in cooking processed meat products (Ed- there is no respective comparison here). Finally, in the correlation analysis between perception and usage of processed meat products, the taste had positive correlation with 'Hamburg steak', 'Tangsuyook', and 'Dongas', the additive had positive correlation with 'Tangsuyook', and convenience had negative correlation with 'Tangsuyook' Based on the results of this study, the Processed meat products should be researched, developed, and supplied, with consideration for institution foodseuices.

• Animal Bioscience
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• v.34 no.5
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• pp.904-913
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• 2021

Objective: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). Methods: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. Results: Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/㎟; cooked = 14.72 N/㎟) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. Conclusion: This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.

• Journal of Animal Science and Technology
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• v.63 no.5
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• pp.1169-1181
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• 2021

We investigated the comparative physicochemical attributes, oxidative stability, and microbial characteristics of 28 days dry-aged meat in between boneless sirloin (gluteus medius) and bone-in T-bone steaks (infraspinatus) muscles from Korean Native Hanwoo Steer (KNHS). Results reveal that regardless of the muscles, dry-aging increased protein content and water-holding capacity (WHC) (p < 0.05). Meat from infraspinatus-aged muscle led to darker meat with higher pH values than un-aged meat (p < 0.05). However, fat content, CIE a^*, and CIE b^* remained unchanged in both muscles at aging. At aged meat, thiobarbituric acid reactive substances (TBARS) values from bone-in infraspinatus muscle was 2.5-fold higher than boneless gluteus medius muscle (p < 0.05). Dry-aging led to an increase in the contents of total unsaturated fatty acids (UFAs), monounsaturated fatty acids (MUFAs), and UFA/saturated fatty acids (SFA) in both muscles (p < 0.05). Furthermore, gluteus medius aged muscle concentrated with olic acid (C18:1) compared to infraspinatus aged muscle. Irrespective of the muscles, dry-aging enhanced the total free amino acids (FAAs) as well as tasty, and bitter amino acid contents whereas decreased the tasty/bitter amino acids (p < 0.05). Aromatic amino acid, tryptophan that converted to serotonin was 2-fold higher in boneless gluteus medius muscle than bone-in infraspinatus muscle at pre and post aging processes (p < 0.05). Aged Infraspinatus muscle increased total bacteria (p < 0.05) while no salmonella spp. was detected in both muscles. Taken together, our study confirms that 28 days dry-aging profiling the quality characteristics of boneless sirloin (gluteus medius) and bone-in T-bone steaks (infraspinatus) distinctly while gluteus medius aged steak performs better owing to oxidative stability and functional compounds than infraspinatus aged steak.

• Food Science and Biotechnology
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• v.14 no.3
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• pp.323-327
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• 2005

The effects of commercial marinades were evaluated for their influence on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried beef steaks. Three different commercial marinades A, B, and C tested individually reduced the total HAA formation in fried beef steaks by 44, 38, and 40%, respectively. Three different commercial marinades were also effective in reducing the overall mutagenicity in fried beef steaks. There was, however, no significant difference in the inhibition achieved with three different commercial marinades. Reduction of overall mutagenicity was related to the decrease in HAA formation in fried beef steaks.

• Proceedings of the Korean Information Science Society Conference
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• 2012.06c
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• pp.92-94
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• 2012

시맨틱 웹은 인터넷 환경에서 지식을 표현하고 공유하기 위한 표준 기술들의 집합체이며, 온톨로지는 특정 지식 도메인의 용어와 용어 사이의 관계를 정의한 지식 표현체계이다. 본 연구에서는 시소러스를 SKOS 기반 온톨로지로 모델링하여 LOD로 공개하는 실제적 방법을 제시한다. 시소러스의 어휘 용어 체계와 의미 관계를 분석하고, 이 분석 결과를 활용하여 변환 방식을 정의한 후, SKOS 온톨로지를 생성하며, 그 결과를 DataHub에 등록함으로써 LOD에 공개된다. 과학기술 분야의 한 중 일 대역어와 유사어, 관계어 등의 시소러스를 SKOS 온톨로지로 변환한 데이터는 http://thedatahub.org/dataset/steak에서 확인할 수 있다.

• Food Science and Preservation
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• v.19 no.3
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• pp.420-427
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• 2012

The objective of this research was to investigate the effect of immersion in Rhus verniciflua Stokes extract (RVSE) on the total reducing ability (TRA), protein oxidation and myoglobin oxidation of beef steak (Hanwoo longissimus muscle) stored with high oxygen-modified-atmosphere packaging (MAP) (HOMAP, 75% $O_2$+20% $CO_2$+5% $N_2$) and low oxygen-MAP (LOMAP, 0% $O_2$+20% $CO_2$+80% $N_2$) at $4^{\circ}C$ for nine days. RVSE induced TRA (p<0.05), metmyoglobin (MetMb) formation, and the CIE $H^{\circ}$ value but reduced the carbonyl content and R630-R580, as an index of the intensity of redness by oxymyoglobin, and the CIE $L^*$,$a^*$, and $C^*$ values. HOMAP maintained a lower TRA, MetMb concentration, and CIE $H^{\circ}$ value but had higher R630-R580 and CIE $L^*$, $a^*$, and $C^*$ values compared to LOMAP. Therefore, RVSE induced TRA and protein oxidation stability but reduced myoglobin stability in Hanwoo beef steak. In addition, the effects of HOMAP were opposite those of RVSE.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.133-138
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• 1984

For the purpose of improving the precooked frozen food, the processing conditions of sardine steaks and the effect of soybean protein and corn starch on quality of the products during frozen storage were investigated. Fresh sardines were purchased from Busan Central Whole Sale Market and filleted. And then sardine meats were separated from fillets by fish meat separator. The meats were mixed with 0.5% sodium bicarbonate, 1.5% of table salt and 0.2% of polyphosphate, monosodium glutamate, white pepper, garlic powder and nutmeg, respectively. The mixture was minced with the stone grinder and filled in polyvinylidene chloride film tube and then stored at $-3^{\circ}C$ for 36 hours prior to frozen storage. Sardine steaks containing 3% of soybean protein were superior to those of containing 3% of corn starch or without soybean protein and corn starch on texture and eating quality of them during the period of frozen storage. It is convinced that addition of 3% of soybean protein to the sardine steak was benefically effective for the control of free drip, oxidative rancidity and the improvement of texture. The quality of frozen sardine steaks, by sensory evaluation, were preserved in good eating quality for 90 days during frozen storage.

• Fashion & Textile Research Journal
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• v.5 no.5
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• pp.539-544
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• 2003

The purpose of this study is to research source of soil which is available for non-detergent course, and to develop optimum non-detergent course of washing machine for water soluble soil. The water soluble soil such as grape juice, soy bean paste and soy sauce were easily removed from the fabric but the oil soluble soils such as sesame oil and steak sauce were insurfficiently removed in washing solution without detergent. In the absence of detergent, amount of residual soils increased linearly with increasing number of soiling and washing. To search optimum conditions of washing for non-detergent course, the effect of temperature, washing time and washing method on detergency of soil in non-detergent washing solution was examined. The optimum washing temperature and washing time for non-detergent course were about $40^{\circ}C$, and 7 minutes, respectively. And in the non-detergent washing solution, midterm drain-resupply of water during washing process was good for removal of water soluble soil.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.232-239
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• 1998

This experiment was conducted to investigate radurization effects of gamma ray and electron beam irradiation at 1.5 and 3.0 kGy on beef steaks during 8 days of storage at 5$^{\circ}C$. Total bacteria count, psychrotrophs, mesophiles and thermophiles were analyzed at 2 days intervals. Nonirradiated beef steak was used a scontrol Total bacteria counts, psychrotrophs, mesophiles and thermophiles of the control samples showed 3.03∼4.72 logCFU / g at 0 day and increased to 7.67∼10.90 logCFU / g during 8 days storage except thermophiles. Total bacteria counts, psychrotrophs and mesophiles of beef steaks at 8 days were significantly (p＜0.05) decreased to 3.61∼5.43 logCFU / g by gamma ray and to 3.83∼7.02 logCFU / g by electron beam irradiation at 1.5 and 3.0 kGy. Thermophiles of all irradiated samples at any dose were not detectable through 8 days storage. These results suggested that both gamma ray and electron beam irradiation were effective to extend lag phase of bacterial growth of refrigerated beef. Gamma ray irradiation was better than electron beam irradiation in terms of radurization effects of beef.