• Asian-Australasian Journal of Animal Sciences
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• 제33권8호
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• pp.1332-1338
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• 2020

Objective: Meat quality characteristics and sensory attributes were evaluated in three age groups (12, 18, and 24 mo) of one-humped camels of the Saudi Arabian Najdi breed. Methods: Thirty-six male camels (12 for each age group) were used. The Longissimus dorsi muscle from each carcass was divided into three parts and subjected to three ageing periods (1, 5, or 10 d) and evaluated for shear force, myofibril fragmentation index (MFI), expressed juice, cooking loss, and sensory attributes. Results: Age had a significant effect on shear force, MFI, expressed juice quantity, and organoleptic properties. Camels slaughtered at 12 mo exhibited lower shear force and MFI, and higher expressed juice quantity, tenderness, juiciness, and overall acceptability than those slaughtered at 24 mo. Ageing had a significant influence on shear force, MFI, expressed juice quantity, but not on cooking loss. Camel meat aged for 10 d exhibited significantly lower shear force values and expressed juice quantity, and significantly higher MFI compared to that aged for 1 d. However, ageing did not significantly affect sensory attributes, except for tenderness, in camels slaughtered at 18 mo. Conclusion: Both instrumental and sensory evaluations showed that young camel meat has desirable quality characteristics, with superior tenderness and juiciness.

• Asian-Australasian Journal of Animal Sciences
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• 제33권8호
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• pp.1339-1351
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• 2020

Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins. Methods: Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4℃. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55℃ for 5 h and then raised to 60℃ for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties. Results: The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV- or SV+TC- treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores. Conclusion: Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.

• 국제지역연구
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• 제15권1호
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• pp.549-570
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• 2011

이 글은 선진국, 개발도상국 그리고 한국에서의 인구고령화 현 상태와 추세를 고찰하는 것을 목적으로 한다. 2009년 현재 세계인구 중 65세 이상 노인의 비중은 8%이다. 한편 노인인구의 비율은 개발도상국(그리고 한국)보다 선진국이 훨씬 높다. 그래서 우리는 인구고령화 현상을 흔히 유럽, 미국, 일본 등 선진국에서 일어나는 현상으로 간주한다. 이는 잘못이다. 미래에는 인구고령화가 선진국보다 개발도상국 그리고 한국에서 훨씬 더 심각한 사회문제로 나타날 것이다. 인구고령화는 선진국보다 개발도상국(그리고 한국)에서 급격하게 진행되고 있다. 그것은 선진국에 비해 개발도상국에서 인구변천이 최근시점에 그리고 단기간에 이루어졌기 때문이다. 그 결과 현재 노년부양비, 노령화지수, 중위연령은 선진국이 한국과 개발도상국보다 더 높지만, 미래에는 그것들은 선진국보다 한국과 개발도상국에서 크게 그리고 급격하게 변동할 것으로 전망된다. 게다가 젊은세대의 부담을 훨씬 더 가중시키는 초고령인구도 선진국보다 개발도상국에서 급격히 증가할 것으로 전망한다. 그러므로 개발도상국에서 개인의 생존전략 혹은 정부정책을 인구고령화에 관련시켜 수립할 때, 우리는 선진국과 개발도상국에서 이와 같이 인구고령화가 상이하다는 사실을 고려할 필요가 있다.

• 한국수산과학회지
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• 제48권5호
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• pp.760-767
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• 2015

First annulus formation and age determination of otoliths were examined for chub mackerel Scomber japonicus collected in Korean waters over the one year from January to December in 2009. Translucent zone was regarded as an annual mark. Age interpretation criteria was based on the data of the number of translucent zone, capture date, and edge type of the otolith, assuming the nominal birthday to be 1 January. Monthly changes in mean marginal index indicated that translucent zone was formed once a year, mainly in June. The otolith of 0-ring group was detected comparing the progression by month of the smaller fish length, appearing to be a single first opaque zone. The average distance from the core to the first translucent zone was ~1.77 mm, provided as supplementary information to increase ageing accuracy. The ageing criteria for chub mackerel was made to determine correct year-class with the purpose of effective stock assessment. This method using nominal birthdate and edge type analysis could estimate age of fish closer to the true age than purely counting the number of translucent zone on a whole otolith.

• 한국가금학회지
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• 제25권2호
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• pp.55-64
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• 1998

This study was carried out to investigate the postmortem changes in physico-chemical characteristics of chicken meat with different breeds. Thigh and breast meats from Korean Native Chicken(KNC, 15-wk old), Wangchoo(15-wk old), and broiler(7-wk old) were stored at 5 ˚C. Differences in postmortem pH changes were not recognized among breeds, and pH showed by the lowest value at the 1st day of postmortem in all breeds. Breast meat had tendency to drop pH faster than thigh meat. Heme pigment contents showed no differences among breeds. KNC showed the lowest cholesterol contents in all breeds, total collagen contents showed the lowest value at the 1st day of postmortem, and thereafter it was gradually increased. Heat soluble collagen contents was lowest in Wangchoo. Water soluble and salt soluble protein showed the lowest extractability at the 1st day of storage. Broiler showed the highest extractability of these proteins and Wangchoo showed the lowest. Water holding capacity(WHC) had increasing tendency whilst cooking loss had decreasing tendency by the ageing. WHC of breast and thigh meat showed the highest values in KNC and broiler, respectively. Myofibrillar fragmentation index (MFI) was significantly increased in all breeds by the ageing. Breast and thigh meat showed almost same MFI in KNC and broiler, and in KNC and Wangchoo, respectively. Hardness of breast meat showed decreasing tendency by the ageing.

• 한국축산식품학회지
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• 제27권2호
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• pp.171-178
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• 2007

본 연구는 숙성온도와 숙성기간이 한우 거세우 배최장근의 육질 특성에 미치는 영향을 구명하고자 숙성온도를 0, $4^{\circ}C$로 하여 2, 7, 14, 21, 28, 49일 동안 숙성하면서 한우 거세우 배최장근의 pH, 전단력, MFI, 가열 및 육즙감량, 전자현미경 관찰, 관능검사 및 아미노산 조성을 분석하였다. pH는 숙성온도가 $0^{\circ}C$일 때 숙성 21일까지, 숙성온도가 $4^{\circ}C$일 때 숙성 14일까지 증가하다가 감소하였다(p<0.05). 전단력 값은 숙성 14일부터 28일까지 $4^{\circ}C$에서 숙성한 배최장근이 $4^{\circ}C$보다 유의적으로 낮았고, 숙성기간이 경과함에 따라 유의적으로 연도가 향상되었다(p<0.05). MFI의 경우 $4^{\circ}C$에서 숙성한 배최장근 보다 $0^{\circ}C$에서 높은 경향을 보였고, 숙성기간이 경과함에 따라 유의적으로 증가하였다(p<0.05). $0^{\circ}C$에서 숙성한 배최장근의 가열 및 육즙감량이 $4^{\circ}C$보다 적은 경향이었고, 숙성기간이 경과함에 따라 유의적으로 증가하였다(p<0.05). 관능검사에서 연도와 다즙성은 $0^{\circ}C$에서 숙성한 배최장근이 $4^{\circ}C$ 보다 좋은 평가를 보였고, 숙성기간이 경과하면서 유의적으로 높은 평가를 얻었다(p<0.05). 전자현미경에 의한 미세구조 변화는 $4^{\circ}C$에서 숙성한 배최장근이 $0^{\circ}C$보다 1주일 빠르게 Z-disk의 붕괴가 확실하게 관찰되었고, 숙성기간이 경과하면서 Z-disk의 붕괴정도가 많아졌다. 아미노산 함량 변화는 $4^{\circ}C$에서 숙성한 배최장근이 $0^{\circ}C$보다 높은 경향이었고, 숙성기간이 경과하면서 각 아미노산 조성의 함량이 유의적으로 증가하였다(p<0.05). 이상의 결과를 종합하면, 한우 거세우 등심의 최적 숙성 조건은 $0^{\circ}C$에서는 14일간, $4^{\circ}C$에서는 7일간 숙성하는 것이 바람직한 것으로 사료되며, 향후 숙성기술의 산업적 적용을 위하여 한우의 부위 및 근육별 적정 숙성기간 설정 연구가 필요할 것으로 생각된다.

• 공업화학
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• 제19권4호
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• pp.427-431
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• 2008

해수 하에서 경시변화에 따른 경질 폴리우레탄 폼의 물성변화를 알아보기 위해 이소시아네이트 인덱스를 변화시키며 경질 폴리우레탄 폼(PUF)을 합성하였다. 해수 하에서 이소시아네이트의 인덱스가 90, 100, 130, 150으로 증가함에 따라 PUF의 인장강도는 각각 10%, 3%, 7%, 4%씩 감소하였고, 압축강도는 각각 7%, 6%, 5%, 4%씩 감소하였다. PUF의 물성저하를 규명하기 위해 PUF의 기공을 확인한 결과 기공의 변화는 없었다. 해수 하에서 PUF의 유리전이온도($T_g$), 인장 모듈러스는 증가하였는데 적외선 스펙트럼 분석결과 우레아, 알로파네이트, 바이우렛이 증가하는 것을 알 수 있었다. 해수 하에서 PUF는 가교도 증가하고 이로 인해 폼이 brittle하게 형성되어 $T_g$의 증가에도 불구하고 기계적 물성이 저하된 것으로 사료된다. 해수 하에서 PUF의 물성변화를 고찰하기 위해 만능시험기, 시차 주사 열량계, 주사 전자 현미경, 적외선 분광계를 이용하였다.

• Structural Engineering and Mechanics
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• 제47권1호
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• pp.1-25
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• 2013

A combined thermal and mechanical action in roller compacted concrete (RCC) dam analysis is carried out using a three-dimensional finite element method. In this work a numerical procedure for the simulation of construction process and service life of RCC dams is presented. It takes into account the more relevant features of the behavior of concrete such as hydration, ageing and creep. A viscoelastic model, including ageing effects and thermal dependent properties is adopted for the concrete. The different isothermal temperature influence on creep and elastic modulus is taken into account by the maturity concept, and the influence of the change of temperature on creep is considered by introducing a transient thermal creep term. Crack index is used to assess the risk of occurrence of crack either at short or long term. This study demonstrates that, the increase of the elastic modulus has been accelerated due to the high temperature of hydration at the initial stage, and consequently stresses are increased.

• 대한임베디드공학회논문지
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• 제11권1호
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• pp.15-20
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• 2016

Recently, the u-IT applications for plants and livestock become larger and control of livestock farm environment has been used important in the field of industry. We implemented wireless sensor networks and farm environment automatic control system for applying to the breeding barn environment by calculating the THI index. First, we gathered environmental information like livestock object temperature, heart rate and momentum. And we also collected the farm environment data including temperature, humidity and illuminance for calculating the THI index. Then we provide accurate control action roof open and electric fan in of intelligent farm to keep the best state automatically by using collected data. We believed this technology can improve industrial competitiveness through the u-IT based smart integrated management system introduction for industry aversion and dairy industries labor shortages due to hard work and old ageing.

• 한국의류학회지
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• 제22권2호
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• pp.193-202
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• 1998

The purpose of this study was to understand clothing condition of elderly men focusing on somatotype variation and satisfaction with ready-to-wear and to provide basic data in designing ready-to-wrar for the elderly men. The questionnaire method was used and one-to-one interviews were held for the elderly residents in Seoul, Deajon, Jonju, and Yeosu areas. The total of 275 questionnaires (from 148 elderly men in the 60's, 99 in the 70's and 28 in the 80's) were collected and used for statistics. SAS package was used for the statistics and the statistics were based on frequency, X2-test, ANOVA, Duncan's multifle range test. The results of the study were as follows; 1) Height (p< .05), weight (p< .001) and Rohrer index (p< .05) decreased significantly with ageing 2) The somatotypes of 75.6% were changed and the 70's 8t the 80's showed significantly (p< .05) higher changing rate compared to the 60's and more changes took place significantly (p< .001) with ageing. 3) The most preferred out wear was suit & tie and next was jumper or shirt. 4) For the mode of getting suit, the highest number 55.3%) purchased ready-to-wear, next (32.0%) was tailored and the least (12.7%) neither purchased nor tailored. The percentage of buying ready-to-wear significantly (p< .01) decreased with ageing. The main reason for getting tailor-made was not well fitting of ready-to-wear (20.7% out of 32.0%). And for the mode of getting suit, there was significant differance with income (p< .001) and pocket money (p< .01). 5) The most important factors in suit and shirt werefirst, size (fitness) and second, comfort in movement. 6) For the wearing feeling of suit, 55.3% showed discomfort. There was significant difference according to the age (p< .05) and pocket money (p< .05). The Discomfort increased with ageing and less pocket money. 7) 62.4% answered it uneasy to Pick out well fitting If comfortable suit. This showed their dissatisfaction with ready-to-wear. 8) As for the items of not well fitting, 64.4% answered in jacket, 60.8% in trousers, 46.0% in shirt. The above result shows that elderly men's somatotype changes as they age, suit is found uncomfortable and it's not easy for elders to pick out comfortable ready-to-wear. So, they seem to have a certain dissatisfaction in ready to wear. Therefore, there is a need for reorganization of size and developing pattern design according to measurement of elderly men.