• 한국축산식품학회지
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• 제35권1호
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• pp.50-57
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• 2015

Fish sarcoplasmic protein (SP) is currently dumped as waste from surimi industry and its recovery by practical method for being the non-meat ingredient in meat industry would be a strategy to utilize effectively the fish resource. This study was aimed to apply pH treatment for fish SP recovery and evaluated its effect on pork myofibrillar protein (MP) gel. The pH values of fish SP were changed to 3 and 12, and neutralized to pH 7 before lyophilizing the precipitated protein after centrifugation. Acid-treated fish SP (AFSP) showed about 4-fold higher recovery yield than that of alkaline-treated SP and water absorption capacity was also about 1.2-fold greater. Because of the high recovery yield and water absorption capacity, AFSP was selected to incorporate into MP with/without microbial transglutaminase (MTG). The effects of AFSP and MTG on the physicochemical and rheological characteristics of MP and MP gel were evaluated. MTG induced an increase shear stress of the MP mixture and increase the breaking force of MP gels. MP gel lightness was decreased by adding AFSP. MP gel with MTG showed higher cooking loss than that without MTG. A reduction of cooking loss was observed when the AFSP was added along with MTG, where the insoluble particles were found. Therefore, AFSP could be contributed as a water holding agent in meat protein gel.

• Asian-Australasian Journal of Animal Sciences
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• 제20권12호
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• pp.1865-1873
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• 2007

An experiment was performed to evaluate the effects of dietary metabolizable energy (ME) and lysine on carcass characteristics and meat quality in Arbor Acres (AA) broilers from 1 to 56 days of age. A total of 2,970 1-d-old male broiler chicks were randomly allocated to nine dietary treatments (three ME levels in combination with three lysine levels), and dietary ME and lysine concentrations were formulated by varying corn, soybean meal, tallow, and L-lysine sulfate concentrations. Live body weight (BW), carcass weight (CW), dressing percent, breast muscle weight (BMW), yield of breast muscle, muscle color (CIE L*, a*, and b*), pH values 45 min and 24 h postmortem ($pH_{45}$, and $pH_{24}$), meat shear force value (SFV), and water loss rate (WLR) were evaluated. Results showed that live body weight and dressing percent increased (p<0.05) as dietary energy increased. Higher dietary lysine content improved breast muscle weight. Neither carcass weight nor yield of breast muscle was affected by dietary energy or lysine content. Higher ME increased the b* value (p = 0.067) and $pH_{24}$ value (p<0.05), whereas it decreased SFV (p<0.05) and WLR (p = 0.06). Only water loss rate was influenced (p<0.01) by dietary lysine, which was higher in broilers from the high lysine diet as compared to those from medium or low lysine diets. The $pH_{45}$ value and L* value of breast muscle were not affected by ME or lysine. Significant interaction of dietary ME and lysine was found on a* value of breast muscle. These results indicated that dietary ME and lysine had important effects on breast muscle growth and meat quality, however their effects were different. Different concentrations of dietary ME and lysine might be considered to improve meat quality.

• 전기학회논문지P
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• 제59권1호
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• pp.77-82
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• 2010

This study evaluated the characteristics and reliability of an auger crane with a built-in hydraulic extender. The field test of the hydraulic extender was performed with the hydraulic lines filled with hydraulic fluid and free of air. The pressure generated during the test was measured with a digital pressure gauge. The crane was considered to have undergone one cycle of the excavation process after it had performed excavation under three conditions at the same location. This process was performed three times in total. From the results of the excavation using the hydraulic extender, it was found that the maximum pressure and torque measured were 19.9 [MPa] and 895.4 [$kgf{\cdot}m$], respectively. The rotation force of the auger crane generated at this time signifies a horizontal force. If the excavation diameter of the auger crane is increased, the rotation speed is reduced causing the circumferential speed to also be reduced. The torsional shear stress of the extendable auger crane was calculated to be approximately 23.5 [MPa]. However, the rotation shaft material used for this system was carbon steel for machine structural use (SM45C). Since the minimum torsional yield stress is greater than 150 [MPa] according to KS D 3752, it means the equipment has secured a safety factor greater than 6. Therefore, it was found that when performing work using the extendable auger crane, it exhibited no problems with the safety and reliability of its shaft.

• 한국축산식품학회지
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• 제25권3호
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• pp.304-309
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• 2005

본 연구는 오리육의 출하 일령(45, 70일)에 따른 수율 및 물리적 특성, 지방산 조성의 변화를 구명하고자 본 연구를 수행하였다. 45일령 오리육의 100수에 대한 평균체중은 2.2kg이었고, 현재 가장 많이 소비되는 2.1 kg 대의 대분할 부분육 수율은 통 다리가 $14.1\%$, 통 날개 $8.7\%$, 통 가슴 $12.5\%$로 통 다리와 통 가슴의 비율이 거의 유사하게 나타났으며, 소분할은 북채 $6.8\%$, 넓적다리 $7.3\%$, 가슴살 $11.7\%$, 안심 $0.8\%$로 나타났고, 날개 $2.6\%$, 봉 $4.9\%$로 날개보다는 봉이 2배 가까이 높은 것으로 나타내었다. 지방산에서 oleic acid(C18:1, n9) 조성은 가슴육이 $50.87\~51.32\%$, 다리육 $49.84\~50.03\%$로 가슴육에서 $1.03\~1.29\%$ 정도 많은 것으로 나타내었다. 사육 일령에 따른 가슴부위의 Oleic acid의 조성은 45일에서 70일령으로 증가함에 따라 50.87에서 $51.32\%$로 높아졌다. Docosahexaenoic acid(C22:6, n3, DHA)는 가슴육에서는 전혀 검출되지 않았으나 다리육에서 $0.13\~0.28\%$로 미량이 검출되었다. 육색에서 적색도를 나타내는 $a^{*}$ 값은 가슴부위에서 $16.67\~17.92$를 나타내었고 다리부위는 $15.81\~17.15$로 가슴 및 다리육의 적색도가 비슷한 경향을 나타내었고, 사육일령에 따라서는 일정한 경향을 나타내지 않았다. 가열 감량은 가슴육에서 $26.37\~28.79\%$이고 다리육은 $30.32\~31.32\%$로 다리육에서 가열감량이 $2\~4\%$ 증가한 것으로 나타내었다. 그러나, 사육일령에 따라서는 일정한 경향을 나타내지 않았다. 전단력은 가슴육에서 45일령이 $2.20\;kg/0.5inch^2$, 70일령 $2.84\;kg/0.5inch^2$로 사육일령이 증가함에 고기의 연도도 함께 증가하는 것으로 나타내었다.

• 한국구조물진단유지관리공학회 논문집
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• 제21권3호
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• pp.114-120
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• 2017

본 논문에서는 국내 비내진상세 조적채움벽 RC 골조의 내진성능을 파악하기 위하여 실규모 크기의 비내진상세 조적채움벽 RC 골조를 대상으로 정적실험을 실시하였으며, 기존 비내진상세 RC 골조 의 정적 실험결과와의 비교 분석을 통하여 조적채움벽체가 RC 골조의 내진성능에 미치는 영향에 대하여 평가하였다. 실험 결과. 조적채움벽 RC 골조 실험체는 조적채움벽체에 의한 압축력으로 기둥, 보, 접합부 등 골조 전체에 균열 등의 손상이 발생하였으며, 접합부 전단균열이 벌어지고 철근이 노출되면서 취성 파괴되었다. 한편, 조적체움벽 RC 골조 실험체의 수평하중과 층간변형각 관계는 벽체 슬라이딩 균열, 기둥 균열 등으로 강성이 저하되었으며, 철근 항복이후 최대 내력에 도달하고 접합부 균열의 확대, 철근 노출 등으로 내력이 최대 내력의 40% 정도로 저하되었다. 조적채움벽체로 인하여 기둥 상 하단 및 접합부에만 집중되던 손상이 기둥, 보, 접합부 등 골조 전체에 분산되어 발생하였으며, 기둥의 전단균열이 아닌 접합부의 전단균열의 확대로 최종 파괴되었다. 또한, 조적채움벽체로 인하여 RC 골조의 강성은 12.42배, 내력은 3.63배 증가한 반면에, 강성 증가에 따라 최대 내력 시의 층간변형각은 0.18배, 파괴시의 변형은 절반 이하로 감소하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권11호
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• pp.1653-1658
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• 2002

The objectives of this study were to examine calpain activity and meat tenderness by three different feeding patterns in Korean native cattle (KNC). Total forty-five animals were assigned each fifteen in long term restriction feeding (LTFR), long-term restriction feeding and hormone treatment (LTFR-tH), and short term non-restriction feeding (STFNR), respectively. Concentrate was restricted based on body weight in exp 1 and 2. However, it was fed ad libitum in exp. 3. Hormonal implantation was made with $M-PO^{TM}$ for bulls and with $F-TO^{TM}$ for heifers at 18, 20, 22 months of age in exp. 2. Animals were purchased (3-5 month old) from local cattle market and managed in two local farms and university research unit at three different years. Animals were slaughtered at 24 months for long-term trial and at 18 month for short term-trial. Loin and tender loin muscle was used for calpain activity and meat quality. Calpain proteolytic system was not changed by treatment. However, calpastatin activity was low in short-term trial. The calpain and calpastatin activity is reciprocal relationship, therefore, the high calpain activity may effect on quality grade. The shear force value was decreased as the processing of aging after postmortem. On the other hand, the cooking loss was significantly higher in short-term than in long-term trial, and then gradually decreased by the aging. Hormone implants to increase meat yield influenced to calpastatin activity more powerfully than calpain activity to meat tenderness. In meat color-a*, there was not significant difference in loin. Meat color-b* was decreased as postmortem aging time increased in tenderloin. Western blots were done to learn whether these proteins are degraded during postmortem storage and whether this degradation temporally parallels the decrease of shear force value. Vinculin was detected at 0 day and 1 day and degraded after 3 day. In conclusion, Calpain activity was affected slightly on meat tenderness. But meat tenderness was influenced by calpastatin, more effectively.

• Asian-Australasian Journal of Animal Sciences
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• 제21권11호
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• pp.1616-1623
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• 2008

This study was conducted to determine the effect of hot environment and dietary crude protein level (CP) on performance, carcass characteristics, meat visual quality, muscle chemical composition and malondialdehyde (MDA) concentration of tissues in broilers. Two hundred and sixteen 21-d old Arbor Acre broilers were used in a $4\times3$ factorial arrangement and randomly reared in 4 environmental chambers and fed on 3 diets with different CP levels for 3 weeks. The results showed: (1) when air temperature (AT) rose to $33^{\circ}C$, average daily feed intake, average daily gain, carcass weight, right breast meat weight, left thigh and drumstick meat weight decreased (p<0.05) and feed conversion rate decreased (p<0.05), but the ratio of carcass to live weight and of left thigh and drumstick meat weight to carcass weight increased (p<0.05). (2) There were significant differences in pH and shear force in breast meat, and shear force, L* and a* in thigh meat (p<0.01 or 0.05) among hot environments. Dietary CP level tended to affect breast meat pH and pH and L* of thigh meat (p<0.06 or 0.09). Compared to the normal temperature ($22^{\circ}C$), low temperature ($15^{\circ}C$) and hot humid (AT $33^{\circ}C$, relative humidity (RH) 80%) treatments significantly (p<0.05) decreased the tenderness of thigh meat. L* and a* value in thigh meat under high temperature treatments, regardless of RH, were higher (p<0.05) than those under normal temperature. (3) Protein content in breast and thigh meat of broilers fed under high temperature ($33^{\circ}C$) was lower (p<0.05) than that under $22^{\circ}C$, but fat content had an adverse change. High temperature ($33^{\circ}C$) increased the moisture of breast meat significantly (p<0.05). Protein content in breast meat increased significantly (p<0.05), in which fat content had an adverse change (p<0.05), when the dietary protein rose. (4) MDA concentration in liver and breast meat under hot humid (AT $33^{\circ}C$, RH 80%) treatment increased markedly (p<0.05). (5) High humidity could sharpen the bad effect of high temperature on performance, carcass yield and choice cuts, crude protein and moisture content in breast meat. It was concluded that a hot environment could affect the performance and meat quality of broiler chicks more significantly than CP level and that high humidity would aggravate the bad influence of high temperature on the broiler.

• 한국가금학회지
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• 제42권4호
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• pp.327-333
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• 2015

본 연구는 닭발 젤라틴 첨가에 따른 재구성 닭고기 육포의 이화학적 및 관능특성 변화에 대하여 조사하였다. 처리구별로 재구성 닭고기 육포 제조 시 젤라틴을 0%(control), 1%, 2%, 3%를 첨가하여 제조하였다. 일반성분 측정결과, 닭발 젤라틴의 첨가량이 증가할수록 닭고기 육포의 수분과 단백질 함량은 유의적으로 증가하였고(P<0.05), 지방과 회분 함량은 닭발 젤라틴의 첨가량이 증가할수록 감소하는 경향을 보였다. 닭발 젤라틴의 함량이 증가함에 따라 재구성 육포의 pH는 감소하였으며, 수분활성도는 대조구와 처리구 모두 0.83~0.84의 범위에서 유의적 차이를 보이지 않았다. 메트마이오글로빈은 닭발 젤라틴의 함량이 증가함에 따라 감소하였고, 재수화율과 총균수는 대조구와 처리구 간의 유의적 차이를 보이지 않았다. 닭발 젤라틴의 첨가량이 증가함에 따라 건조수율은 증가하였으며, 전단력은 감소하는 경향 을 보였다. 색도는 3% 닭발 젤라틴을 첨가한 재구성 닭고기 육포의 색도가 가장 낮은 값을 나타내었으며(P<0.05), 연도, 풍미, 다즙성, 전체적인 맛에 대한 항목에서 유의적 차이를 보이지 않았다. 이러한 결과로 볼 때, 재구성 닭고기 육포에 닭발 젤라틴을 첨가하여 조직감을 증진시킬 수 있으며, 닭발 젤라틴은 향후 부드러운 재구성 닭고기 육포 제조시 기능성 소재로 활용할 가능성이 있을 것으로 사료된다.

• 한국축산식품학회지
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• 제23권2호
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• pp.122-127
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• 2003

본 연구는 유화형 소시지 제조시 이용되는 원료육에 대해 돼지 심장근으로부터 획득한 근원섬유 단백질 추출물인 수리미 유사물의 대체첨가가 제품의 품질특성에 미치는 영향을 구명하고자 수행하였다. 그 결과, 원료육에 대해 15% 수리미 유사물을 대체한 처리구가 대조구에 비해 가열감량은 유의적(p<0.05)으로 낮게 나타났고, 보수력은 유의적(p<0.05)으로 높게 나타났다. 전단가 및 경도에 있어서도 수리미유사물의 대체처리구가 대조구에 비해 유의적(p<0.05)으로 낮게 나타났다. 육색에 있어 명도(L)는 수리미유사물을 대체한 처리구가 대조구에 비해 유의적(p<0.05)으로 낮게 나타났으며, a, b값은 유의적인 차이가 나타나지 않았다(p>0.05). 한편, 관능검사 결과 대조구와 처리구간에 향미와 불쾌취에 있어 유의적인 차이가 나타나지 않았지만, 전체적인 기호도에 있어 15% 수리미유사물 대체처리구가 유의적(p<0.05)으로 높은 점수를 얻었다. 이상의 결과를 종합해 볼 때, 유화형 소시지제조시 돼지 심장근에서 획득한 근원섬유 단백질 추출물을 원료육 대비 15%까지 대체하더라도 가열감량을 낮춰 제품 수율을 높일 뿐만 아니라 보수력을 높이고 조직감을 부드럽게 하여 기호성을 증진시키는 효과를 얻을 수 있을 것으로 사료된다.

• 콘크리트학회논문집
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• 제22권4호
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• pp.489-498
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• 2010

철근 콘크리트 구조물의 명확한 성능평가를 수행하기 위해 재료 및 구조적 특성이 구조물에 미치는 영향에 대한 분석이 필요하다. 구조물의 성능에 영향을 미치는 성능영향인자는 구조물의 재료적 특성인 콘크리트 강도, 종방향주철근, 횡구속 철근, 구조적 특성인 형상비, 축하중에 대하여 총 5가지로 정의하였다. 각각의 성능영향인자 변화에 따른 고유치 해석과 비선형 정적해석을 수행하여 각각의 성능영향인자들이 구조물의 항복 변위와 항복 기저전단력 및 연성비의 정적성능에 미치는 영향을 분석하였다. 또한 비선형 정적해석의 결과를 이용하여 FEMA-440에서 제안된 수정된 능력스펙트럼법을 이용하여 성능평가를 수행하였고, 이에 따라 구조물의 성능점을 도출하였으며 각각의 성능영향인자가 미치는 영향을 분석하였다. 성능영향인자 변화에 따른 해석 결과, 고유치해석과 비선형 정적해석의 따른 고유주기와 연성비는 구조적 특성이 재료적 특성에 비해 구조물에 더 큰 영향을 미치는 것으로 나타났고, 그 중 형상비의 영향이 가장 크게 작용하였으며, 수정된 능력스펙트럼법을 이용한 성능평가 결과, 고유주기와 연성비와 마찬가지로 구조적 특성 중 형상비의 영향이 가장 크게 작용하였다.