• 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).

• Food Science of Animal Resources
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• v.33 no.1
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• pp.119-124
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• 2013

This study was conducted to investigate meat quality and sensory characteristics between castrated and non-castrated dairy goats. Dairy goat of Saanen breeds was slaughtered at an age of 6 mon. Then, characteristics of dairy goat meat were analyzed to chemical compositions, collagen content, pH, meat color, cooking loss, water-holding capacity, shear force, protein solubility, and myofibrillar protein fractions by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Also, odor from dairy goat meats was analyzed by sensory evaluation and volatile substances by gas chromatography-mass spectrometry (GC-MS). As a result, the chemical compositions and physicochemical characteristics were not significantly different between castrated and non-castrated dairy goats meat. Also, there is no difference protein solubility (sarcoplasmic, myofibrillar and total protein) and protein fraction by SDS-PAGE. Sensory evaluation results in odour scores are highly (p<0.05) non-castration dairy goat meat better than castration. As a result, overall palatability was higher (p<0.05) in castrated goat meat when compared with non-castrated one. The indole and octadecanoic acid by GC-MS based on sensory evaluation results were only detected in non-castrated dairy goat meat. Therefore, distribution for goat meats castrated compared to non-castrated dairy goat meat is expected to be able to get a good response to the Korean consumer.

• Journal of Korean Society of Forest Science
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• v.47 no.1
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• pp.44-51
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• 1980

In order to find out the suitable methods that can omit the earth healing and increase the survival through improving the seedling-healing and transportable methods. Several trials with plastic vinyl have been done and its results are as follows: 1. Though P. rigitaeda seedling have been stored in the black and white vinyl sack for 35 days in the storehouse. This seedling have survived with very high percentage as Table 1. This means that the earth healing work at the nursery or planting area can be omitted if seedling sould be stored in the storehouse by using the vinyl sack. The possibilities of long-period storage in the black and white vinyl sack seem to be come from the reasons that air humidity in the sack is nearly 100% and its air temperature is only around $15^{\circ}C$ with very little difference between day and night time. This sack also can be utilized in place of the planting sack, and though this sack with seedling have been laid under direct sunshine for 1 to 2 days. Any difference between the sack stored in the storehouse has not been observed on the survival specially Table 2. 2. When the bundled seedling have been covered with the black and white vinyl instead of earth healing, even if these seedling have been laid for 18 days under the vinyl. This seedling show us high survival as Table 3. High humidity with nearly 95%, very little difference of air temperature between day and night time under the vinyl and not so big difference between out-and inside temperature could be reasons of high survival to be considered. So through covering by the black and white vinyl. The labour power for earth healing works can be saved also. 3. In order to protect the healed seedling from the direct sunshine and the eva-transpiration. Black vinyl net and reed mat could be effective for this purpose. Because vinyl net could intercept around one to third, reed mat two to third of total solar energy and also suppress more than 50% of total water loss by the transpiration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.352-359
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• 2016

White bread added with brown rice fiber was prepared by addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase. Effects on product quality and sensory evaluation were examined. There were no significant differences in pH of dough before the 1st fermentation among the experiments. Dough made by addition of hemicellulase had a significantly higher pH after the 1st fermentation compared to the control group, whereas pH of bread had reverse effects. Fermentation power of dough expansion increased as incubation time increased. Addition of hemicellulase to samples significantly increased specific volume, baking loss, and water activity compared to the control sample. Moisture content was the lowest upon addition of 0.020% hemicellulase. For color, lightness was the highest in the control bread samples, greenness of the 0.015% addition sample was the lowest and yellowness of the 0.005% addition sample was the highest. For textural characteristics, hardness, gumminess, and chewiness were maximum in the control group. Cohesiveness and springiness were not significantly different between the samples. In the sensory evaluation, color, flavor, bran flavor, bitterness, astringency, and coarseness were not significantly different among the samples. Softness and overall acceptability were highest at the 0.020% addition level but lowest at the 0.010% level. The results indicate that addition of 0.020% hemicellulase to brown rice fiber white bread is optimal for quality and provides products with reasonably high overall acceptability.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.10
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• pp.195-202
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• 2019

This study was undertaken to investigate whether the local Woori black pigs could replace Duroc as the terminal sire in order to reduce foreign currency outgoings. This study compared the physicochemical properties of pork loins in two cultivars of three-way crossbred pigs: Landrace ${\times}$ Yorkshire ${\times}$ Duroc (LYD) and Landrace ${\times}$ Yorkshire ${\times}$ Woori black pig (LYW). A total of 119 pigs (59 LYD and 60 LYW) aged 180 days were used in the experiment. After 24 hours of cooling, pork loins were assessed for their physicochemical traits, meat color, fatty acid and sensory evaluation. The moisture content and water holding capacity showed no significant difference between the two cultivars. Fat content and cooking loss were significantly higher in LYW than in LYD (p<0.05), whereas shear force and pH were significantly lower in LYW than LYD (p<0.05). Redness ($a^*$), yellowness ($b^*$), and stearic acid (C18: 0) content were also significantly higher in LYW than in LYD (p<0.05). Sensory evaluation revealed significantly higher meat color and flavor in LYW than LYD (p<0.05). Taken together, these results indicate that certain physicochemical qualities are improved in the LYW cultivar, as compared to LYD. Therefore, Woori black pig (W) has the potential to be substituted for Duroc, a breeding pig used currently.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.2
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• pp.111-118
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• 2016

Acne vulgaris is a chronic inflammatory condition characterized by comedo, papule, cyst, nodule and postinflammatory hyperpigmentation. Meanwhile, it is also induced by adverse event of drugs. Among them, acneiform folliculitis is a side effect of epidermal growth factor receptor (EGFR) inhibitor, which is an anticancer agent, and its incidence may occur in upward of 75 ~ 100% of cases. The main method of acne vulgaris treatment is oral antibiotics, retinoids, topical medication and so on. However, it is limitation that teratogenicity caused by retinoids and antibiotic resistance increased by using antibiotics. In this study, we aimed to evaluate the clinical efficacy and safety of topical recombinant human (rh) EGF in treating facial acne vulgaris. Twenty three Koreans (age: 10 ~ 29 years) with mild to moderate acne vulgar participated in the study and applied topical rhEGF cream (trouble control EGF) with 3 products (trouble control clarifying cleansing foam, trouble control all-clear filling toner, redroll calming moisture) on their face twice daily for four weeks. Several assessment methods were applied: Acne lesion counts score by investigator's global assessment, efficacy and satisfaction score by subjects. Skin sebum output level, hydration level and redness level were also measured at each visit. At the final visit, skin sebum level, transepidermal water loss, skin redness statistically decreased and acne lesions (comedone, papule) were statistically reduced. No severe side effects were observed during the study. In conclusion, topical rhEGF seems to be an effective and safe adjuvant treatment option for mild acne vulgaris.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.1
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• pp.63-71
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• 2015

Moisturizers are the most prescribed products in dermatology. Treatment with moisturizers aims to maintain skin integrity and overall well-being by providing a healthy appearance. Moisturizers perform very important functions in baby care; however, there are few studies on the effects of moisturizers on the skin of infants. To investigate the effects of moisturizers on the skin of healthy full-term infants and toddlers, thirty-one healthy, full-term, 6- to 36-month-old infants and toddlers without any dermatologic conditions received moisturizer applied to the whole body except the eyes and diaper area after bathing twice daily for 4 weeks. Clinical assessments were conducted before treatment, immediately after the treatment period, and 1 and 4 weeks after treatment. At all visits, skin hydration, transepidermal water loss (TEWL), skin pH, and skin roughness were measured, the skin surface was photographed, and any adverse events were recorded. After using moisturizer, skin hydration significantly increased and TEWL and roughness significantly decreased. The skin pH was modified to mildly acidic and the skin surface was visually smoother than before treatment. There were no statistical significant differences of effects of moisturizers according to age and sex, and adverse events were not observed. The results of moisturizer application on the skin were increased skin hydration, recovery of barrier function, balancing skin pH within a mildly acidic range, and increasing the smoothness of the skin surface for 4 weeks.

• Food Science and Preservation
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• v.15 no.5
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• pp.725-730
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• 2008

The effects of acetic acid fermented juice prepared with submerged culture media of Antrodia camphorata mycelium (AJA: pH 3.2, acidity 2.0, Brix degree 3.2) on blood glucose levels and serum lipid profiles of rats in which diabetes was induced with streptozotocin (STZ) were investigated. Rats were divided into normal controls (NC), diabetic controls (DM), and groups receiving diluted (1:1, with water) AJA (A1) and undiluted AJA (A2). The volume of liquid given to both A1 and A2 animals was 0.5 mL/100 g body weight. In the A1 and A2 groups, compared with the DM group, polyphagia, liver enlargement, and weight loss caused by diabetes were considerably alleviated, but did not attain the levels of NC group rats. In the A1 and A2 groups, the levels of blood glucose were 17.1% and 28.2% lower than in the DM group. There was no significant difference in the levels of fructosamine between the DM and A1 group, but the A2 group had a level 16.3% lower than the DM group. In the A1 and A2 groups, compared with the DM group, serum triglyceride levels decreased by 44.1-48.0%, serum total cholesterol by 24.0-31.1%, and serum LDL-cholesterol by 25.2-51.1%. The level of HDL-cholesterol in A2 animals rose by 45.9% compared to NC rats. The results show that AJA may be a useful beverage for diabetes patients, offering both antihyperglycemic activity and improvement in levels of serum lipids.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.1
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• pp.21-28
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• 2009

Detailed information on soil characteristics is of great importance for the use and conservation of soil resources that are essential for human welfare and ecosystem sustainability. This paper introduces soil inventory of Korea focusing on national soil database establishment, information systems, use, and future direction for natural resources management. Different scales of soil maps surveyed and soil test data collected by RDA (Rural Development Administration) were computerized to construct digital soil maps and database. Soil chemical properties and heavy metal concentrations in agricultural soils including vulnerable agricultural soils were investigated regularly at fixed sampling points. Internet-based information systems for soil and agro-environmental resources were developed based on 'National Soil Survey Projects' for managing soil resources and for providing soil information to the public, and 'Agroenvironmental Change Monitoring Project' to monitor spatial and temporal changes of agricultural environment will be opened soon. Soils data has a great potential of further application in estimation of soil carbon storage, water capacity, and soil loss. Digital mapping of soil and environment using state-of-the-art and emerging technologies with a pedometrics concept will lead to future direction.

• Korean Journal of Poultry Science
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• v.45 no.4
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• pp.261-272
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• 2018

This study was conducted to evaluate the difference in the quality of chicken thigh meat from conventional and animal welfare farms during refrigeration storage over 9 days. Chicken thigh meat from conventional (CTC, n = 30) and animal welfare farms (CTW, n = 30) was tested. The pH value was significantly lower in CTW (6.28) than in CTC (6.37) on day 1; however, no significant differences were found on subsequent days. The yellowness of CTW was higher than that of CTC on day 1, but CTW showed lower yellowness than did CTC on day 7 and 9. The cooking loss, water holding capacity, lightness, redness, and coliform levels of CTC did not show any significant difference when compared with CTW during storage. The shear force of CTW was significantly higher than that of CTC on day 1, 3, 7, and 9. Total microorganism and coliform in CTC and CTW increased with increasing storage days. On day 7 and 9, the total microorganism level of CTW was lower than that of CTC. The thiobarbituric acid value of CTW was lower than that of CTC on day 9. The volatile basic nitrogen (VBN) of CTW was lower than that of CTC during storage. Anserine content and 1,1-diphenyl-2-picryl-hydrazyl(DPPH) scavenging activity of CTW was significantly higher than CTC on day 1. These results suggest that CTW stayed fresher for longer than did CTC because of low total microorganism level on day 7 and 9, and VBN during refrigerated storage.