• Radiation Oncology Journal
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• v.14 no.4
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• pp.291-297
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• 1996

Purpose : This study was performed to evaluate survival, failure patterns, and prognostic factors of MMR patients after radiation therapy. We also discussed the need for chemotherapy. Materials and Methods : A retrospective analysis was done for 23 patients with MMR who were treated with radiation therapy from June 1985 to November 1992. There were 19 male and 4 female patients, The patients' age ranged from 17 to 71 years (median 39 years). Systemic symptoms including fever, weight loss, or malaise were found in $30\%$ of the patients. The nasal cavity was most frequently involved No patients had nodal involvement at diagnosis. There were 2 patients with distant metastasis at presentation. Radiation therapy was delivered five times a week, 1.8 Gy daily, total $45\~54$ Gy (median 50.4 Gy) using 6 MV X-ray No patients received chemotherapy as initial treatment. Results : Overall 5-year and 10-year survival rates were $52.4\%$ and $44.1\%$, respectively. Seventy Percent(12/17) of the patients achieved complete response to radiotherapy, and $29.4\%$ (5/17) achieved partial response. The Patients with complete response showed a better 5-year survival rate than those with partial response ($66.9\%$ vs. $20\%$. p=0.004). Symptom duration before diagnosis, the presence of systemic symptom, and the number of primary sites had no influence on survival. The patterns of failure were as follows: local failure(1), failure in adjacent site(1), local and distant failure(1) distant metastasis(2). and conversion to malignant lymphoma(1). We could not find factors associated with the patterns of failure. Conclusion : The most important facto associated with survival was the response to radiotherapy. Seventeen percent of the patients had distant metastasis, and the salvage after distant metastasis was not successful. However. about $50\%$ of the patients could achieve long-term survival with local radiation therapy alone. Therefore, chemotherapy of MMR should be done after a prospective randomized study for the factors associated with distant metastasis.

• Journal of the Korean Society of Food Culture
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• v.4 no.3
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• pp.245-251
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• 1989

To estimate the nutritional values and the optimum cooking method of the Cow's rumen-reticulum (tripe) which is a Korean traditional food, the nutrients of raw tissue of tripes, the changes in total N, ${\alpha}-amino$ N, calcium and phosphorus contents and nucleotides and their related compounds contents in soup stock prepared of tripe tissues according to various boiling time period with saucepot or pressure cooker and various ratios of the water to the tripe (wt/wt) were measured. No significant difference was observed in nutrients contents between rumen (1st stomach) and reticulum (2nd stomach) which contained 83% moisture, 0.4-0.5% ash, 3% fat, 13% protein, 50-56 mg% calcium, 75-76 mg% phosphorus. 75-77 mg% ${\alpha}-amino$ N on fresh weight basis. The results obtained show that the significant loss of nutrients observed after removing epitherial cell layer from tripe, and in aspect of the nutrients contents, the nucletides contents, and the sensory evaluation score in soup stock, the optimum cooking time period of tripe was 8 hours in boiling in saucepot and 1 or 2 hours in cooking in pressure cooker, and the ratio of the water to the tripe (wt/wt) was above ten.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.295-303
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• 2005

A total of 120 pigs were used to investigate the effect of feeding probiotics on physico-chemical properties and sensory evaluation of pork loin. About 50kg pigs were randomly alloted into one of six experimental diet groups (C1:commercial diet feed the gilt; C2:commercial diet feed the barrow; T1:$0.5\%$ YC2000 feed the gilt T2:$0.5\%$ YC2000 feed the barrow; T3:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the gilt; T4:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the barrow). Pigs were slaughtered at approximately 110kg live weight. Crude fat and crude ash were not difference among the treatments. However, water content was higher in T1 and T2 compared to other treatment and the protein level of T3 was higher than those of other treatments. All of dietary probiotic groups showed higher pH compared to control. Especially, pH of T1 and T2 were higher among the dietary probiotic groups. Cholesterol level of dietary probiotic groups were lower compared to control. In meat color, $a^{*}$ was higher in T1 and $b^{*}$ was lower in T2 compared to other treatments. In sensory evaluation of cooked meat, aroma, flavor, tenderness, juiciness and overall palatability were higher in control, whereas T3 and T4 showed higher score in tenderness, juiciness and overall palatability. T3 had higher myristic acid. palmitoleic acid and oleic acid, whereas arachidonic acid was lower in T3. In conclusion, dietary probiotic groups were much better than other treatments in cholesterol, color, tenderness and juiciness. But drip loss of dietary probiotic groups showed higher due to lower pH compared to control.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.175-188
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• 2005

This study investigated the effects of silkworm droppings (SWD) added diet feeding on quality characteristics of pork loin meat Pigs were divided into 7 treatment groups (10 pigs/group) and subjected to one of seven treatment diets $(0,\;1\%,\;2\%\;and\; 3\%\;SWD\;for\;4 weeks,\;1\%\;2\%\;3\%$ SWD for 8 weeks, SWD diets; total fed diets) before slaughter. Pork loin were collected from the animals (110kg body weight) slaughtered at a commercial slaughterhouse. Pork loin meat were packaged aerobically and then stored at $4^{\circ}C$ for 2, 5, 8, or 12 days. Samples were analyzed for general composition, texture characteristics and physico-chemical properties. pH value was not significantly different between the control and SWD treatment groups. pH of control and SWD treatment groups were increased as the storage period passed General composition, cooking loss and texture was not significantly different between the control and SWD treatment groups. WHC of SWD treatment group was higher than that of control group. WHC of control and SWD treatment groups were significantly decreased as the storage period passed (p<0.05). Meat and fat color (CIE $L^{\ast}$, $a^{\ast}$, $b^{\ast}$) were no significant differences between the control and SWD treatment groups. $L^{\ast}$ and $b^{\ast}$ value of meat color were decreased as the storage period passed There was a not significantly difference in shear force value among control and SWD treatment groups. Shear force value was decreased significantly during storage in all treatment groups. In all results, dietary SWD-supplementation was not affected in general components, texture characteristics and physico-chemical properties. It is suggested that dietary SWD-supplementation could produce of high quality pork.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.168-177
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• 2009

This study was conducted to investigate the dietary effects of locally grown herbs (Mentha piperascens, PM; Rubus coreanus, RC; Tagetes patula, MG) on the growth performance and meat quality of broiler chicken. A total of 600 1-d-old Ross male broiler chicks were divided into eight groups and were fed control diets (antibiotics-medicated or non-medicated commercial diets) or experimental diets (non-medicated diets containing 0.3 or 0.5% PM, 0.3 or 0.5% RC, or 0.3 or 0.5% MG) for 5wk. The body weight gains and feed conversion rates (FCRs) in all the groups that were fed diets containing PM, RC, or MG were significantly improved compared to those in the non-medicated control group (p<0.05). The relative weights of various organs, the serum cholesterol levels, and the GOT/GPT activities in all the groups were also not significantly different. The superoxide dismutase (SOD)-like activities in the groups that were fed diets containing 0.3% PM or 0.3% MG were significantly increased compared to those in the non-medicated control group (p<0.05). The number of cecal lactic-acid bacteria in the groups that were fed diets containing 0.3% PM or 0.5% RC tended to increase. The malondialdehyde contents in the leg muscles were significantly lowered by feeding with PM or MG (p<0.05). The physicochemical properties of the edible meat, including the shear force, water-holding capacity, heat loss, pH, and muscle color degrees $(CIEL^*.\;a^*.\;b^*)$, were not affected by the dietary treatments. It has been suggested that spontaneous Korean plants promote the growth of broilers and may delay lipid oxidation in edible muscles without any negative effect when added in broiler diets.

• Journal of Animal Science and Technology
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• v.48 no.5
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• pp.747-758
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• 2006

A total of 30 pigs (average 60kg) were used to investigate the influence of breeds on meat quality. Pigs were alloted into one of three experimental groups [A (Landrace×Yorkshire×Duroc), B (England Berkshire), and C (Kagoshima Berkshire)]. Pigs were slaughtered at approximately 110kg of live weight for measurement of meat qualities. Crude protein was significantly higher in B than those of other pig breed groups. Shear force value was higher and pH was lower in A than those of other pig breeds. In color, C was significantly higher in a* of meat color and lower in b* of fat color and in brittleness, hardness, springiness, chewiness as compared with other pig breeds. Essential fatty acid were significantly higher in A and lower in B than those of other pig breeds. Aspartic, threonine, serine, glutamic and phenylalanine were higher in C, whereas glycine, alanine, cystine, valine, leucine, tyrosine, histidine, lysine and arginine were significantly higher in A. In sensory evaluation of fresh meat, color was significantly higher in C. However, moisture, crude fat, crude ash and drip loss, marbling score, overall acceptability of fresh meat and all items in sensory evaluation of cooked meat were not significant difference among the pig groups. In conclusions, loin from Kagoshima Berkshire had the lowest shear force and the highest a* value. In the current study few effects of pig breeds were observed. Further studies are needed on the relationship between physico-chemical properties and the pig breeds.

• Journal of Bio-Environment Control
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• v.29 no.3
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• pp.239-244
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• 2020

Effect of 6kg large unit with the carton box (20% open ratio) and MA box (10,000cc·m^-2·day^-1·atm^-1 oxygen transmission rates modified atmosphere package), and the 100g small unit with MA film on asparagus sensory quality were evaluated. The CO₂ concentration depended largely on the packing unit and maintained at around 3% in small MA packages, whereas in the MA box increased to 12%. Ethylene concentration rapidly increased until after 3 days of storage in MA packages and then decreased to maintain 5μL·L^-1. Unrelated to the unit size, the lower weight loss was obtained in MA packages. A significant difference in visual quality was shown since the 15th day, the best and worst were the MA box and small MA package on the finish day. Off-odor was the highest in small MA packages and the lowest in the carton box (< 3.0). Although there was no significant difference in firmness among all treatments, the packages showed the highest firmness in tips and stems, respectively. The sugar content and hue angle decreased during storage, but there was no statistical difference in all treatments. EL was lowest and highest in small MA package and carton box, respectively. On the 10th day, the total aerobic bacteria was lowest in small MA packages, but no significant difference on the 20th day. E. coli was not found in all treatments on the 10th day, while it was the lowest in the MA box on the 20th day. The mold and yeast were not observed during the whole storage. Based on the above results, the carton box packaged with 10,000cc OTR film was more effective in maintaining the quality of green asparagus with the suitable CO₂ concentration for asparagus cold storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1358-1365
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• 2017

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 10%, 20%, 30%, 50%) of fucoidan red yeast (Monascus purpureus) rice powder (FRYR). The weight and pH of muffins increased as the amount of FRYR increased. The height and baking loss rate of muffins significantly decreased when amounts of FRYR increased (P<0.05), whereas moisture content was not significantly different between all samples. L value and b value of muffins significantly decreased when amounts of FRYR increased (P<0.05). However, a value of muffins significantly increased when amounts of FRYR increased (P<0.05). Hardness, chewiness, and brittleness increased with increasing FRYR concentration. Cohesiveness was higher with 30% FRYR, whereas springiness was not significantly different between the samples. In the sensory evaluation, the appearance and crumb color of muffins was higher in groups containing 0% FRYR, whereas flavor, taste, texture, and overall acceptability scores were highest for muffins with 50% FRYR added. The total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of muffins significantly increased with increasing addition of FRYR (P<0.05). Therefore, addition of FRYR could satisfy the sensory function and functional requirements of muffins. Furthermore, this study proposes the development of various products using fucoidan red yeast rice.

• Restorative Dentistry and Endodontics
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• v.32 no.4
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• pp.385-396
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• 2007

The aims of this study were to compare the shaping effect and safety between single length technique recommended by manufacturer and crown-down technique using Mtwo rotary file and to present a modified method in use of Mtwo file. Sixty simulated root canal resin blocks were used. The canals were divided into three groups according to instrument and the manner of using methods. Each group had 20 specimens. Group MT was instrumented with single length technique of Mtwo, group MC was instrumented with crown-down technique of Mtwo and group PT was instrumented with crown-down technique of ProTaper. All of the rotary files used in this study were operated by an electric motor. The scanned canal images of before and after preparation were superimposed. These superimposed images were evaluated at apical 1 to 8 mm levels Angle changes were calculated. The preparation time, weight loss, instrument failure and binding, canal aberrations, and centering ratio were measured. Statistical analysis of the three experimental groups was performed with ANOVA and Duncan's multiple range tests for post-hoc comparison and Fisher's exact test was done for the frequency comparison. In total preparation time, group MT and group MC were less than group PT. In the aberrations, group MT had more elbows than those of group MC and group PT. The binding of group MC was least and group MT was less than group PT (P < 0.05). Under the condition of this study, crown-down technique using Mtwo rotary file is better and safer method than single length technique recommended by the manufacturer.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.495-503
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• 2010

Analyses were conducted to estimate the effect of quality grade on the carcass characteristics, physico-chemical and sensory traits of Longissimus dorsi in Hanwoo. A total of 42,113 carcasses were selected on the basis of five quality grades (grade $1^{++}$, $1^+$, 1, 2, and 3) and an additional 258 samples of Longissimus dorsi were used to evaluate the beef quality. The increase in quality grade from grade 3 to grade $1^{++}$ was significant (p<0.05) for carcass weight (from 338.7 kg to 387.2 kg), backfat thickness (from 7.45 mm to 12.23 mm) and marbling score (from 1.09 to 8.31). In contrast, significantly decreased levels of meat color, fat color, texture and maturity were apparent with increasing quality grade (p<0.05). Increasing quality grade was also correlated with significant increases (p<0.05) in crude fat contents (from 3.57% to 25.68%) and water holding capacity (from 52.41% to 58.03), and a decrease of the Warner-Bratzler shear force from 8.29 kg to 2.83 kg. The highest $L^*$ value (41.53) and highest cooking loss (22.11%) were observed with grade $1^{++}$ and 3 beef, respectively. There was no difference observed on $pH_{24}$ (5.53 to 5.66) among the quality grades, which were within the normal range. Sensory evaluation experiments revealed that quality grades were associated with significantly altered (all p<0.05) tenderness, juiciness, flavor, and overall acceptability. The crude fat contents showed significant correlation with juiciness (r=0.59), tenderness (r=0.71), flavor (r=0.55), and overall acceptability (r=0.69). The lower sensory trait scores were related to higher WBs. Grade $1^+$ Hanwoo beef had a significantly higher WBs and lower fat contents when compared to grade $1^{++}$ Hanwoo beef (p<0.05).