• Food Science of Animal Resources
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• v.36 no.2
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• pp.215-222
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• 2016

The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB), and stored for 10 d at different aging temperatures (2, 14, or 25℃). The microbial growth, shear values, meat color, and nucleotide-related flavor compounds of the samples were analyzed. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and Escherhia coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose. Irradiation reduced the total aerobic bacteria (TAB) over the storage, but higher aging temperature increased the TBA. Thus TAB increased sharply in non-irradiated and high temperature-aged (14, 25℃) beef samples after 5 d. With increasing aging temperature and aging time, shear force values decreased. Lipid oxidation could be reduced by short aging time at low aging temperature. The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the aging period. As aging period and temperature increased, IMP decreased and hypoxanthine increased. Considering microbial and physicochemical properties, irradiation can be used for raw beef to be aged at relatively high temperature to shorten aging time and cost.

• International Journal of Highway Engineering
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• v.9 no.4
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• pp.45-54
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• 2007

This study was carried out for developing artificial short-term aging(SA) and long-term aging(LA) methods of asphalt mixtures in which the aging level is properly matched with those of RTFO and PAV aged binders, respectively. The specimens were made of the short-term aged loose asphalt mixture which was kept in a convection oven at $154^{\circ}C$ for 2 hours and were aged at $110^{\circ}C$ for 24, 48, 72 and 96 hours for SA. Large molecular size(LMS) were measured using GPC after SA and LA to evaluate aging extents of each mixture with aging time. It is shown that the LMS was increased with aging time increment and that from the LMS(%) change ratio, it was possible to suggest an appropriate artificial aging time which is corresponding level of aging with RTFO and PAV. It was found that SA was somewhat strong and LA for 48 hours at $110^{\circ}C$ would be appropriate if sort-term aging is properly controlled.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.149-159
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• 2021

This study examined the effects of different wet-aging times on the physicochemical characteristics and microbial profile of longissimus lumborum (LL) and biceps femoris (BF) muscles from Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH, cooking loss, shear force, meat color, free amino acid, total bacteria, and coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging at 4℃ under vacuum packaging. The results showed that different wet-aging times led to significant pH variations between the muscles throughout the aging period. The wet-aging time did not affect the WHC and cooking loss in meat from the LL muscle. In the BF muscle, however, meat wet-aged for five days had a significantly higher WHC and less cooking loss than meat aged for 0, 10, and 15 days. The meat from the LL muscle wet-aged for five days produced tenderer meat (low shear force value) than the unaged meat (p < 0.05). Moreover, the color was similar in the LL muscle regardless of the number of aging days. In the BF muscle, the redness (a*) was higher in the meat wet-aged for 15 days compared to that aged for 0, 5, and 10 days (p < 0.05). Regardless of the muscles, an increase in wet-aging time led to an increase in the total free amino acids contents in both muscles (p < 0.05). On the other hand, the tasty/bitter amino acid ratio was significantly higher for five days of wet-aged meat than 10 and 15 days of aging from the BF muscle. In addition, regardless of the muscles, the total bacteria and coliform counts were significantly lower for five days of wet-aged meat than 10 and 15 days of aging (p < 0.05). Therefore, chevon wet-aged for five days is an optimal aging period under vacuum packaging that fortifies meat quality with a minimal microbial negative defect.

• Korean System Dynamics Review
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• v.16 no.1
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• pp.75-91
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• 2015

The price-volume in land by land categories is evaluated with dynamic approaches in the era of aging society This research tries to investigate in the respect of major factors such as real estate, macro-economics, and population that is simulated by land categories. The system dynamics approaches on price-volume in land are forecasted until 2020 using the data in the period of 2000-2014. In regard to methodologies, this research adopted system dynamics to evaluate the relationships between price-volume in land and aging society. The meaningful results have been found during the last over 10 year's analysis as the dynamic relations with major factors. Regarding land categories, this research tries to overcome former research limitations. As an implication from the price-volume in land, it confirmed that the multifaceted aspects show that system dynamics approach effectively simulated them by price-volume in land with the population of aging society.

• Archives of design research
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• v.19 no.3 s.65
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• pp.117-130
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• 2006

This paper analyzed the current status of universal design in the Republic of Korea (Korea) and Japan. In the case of Japan, the aged society or the super aged society has been preparing from 1985 when the aging rate was 10%. Japan's activity to prepare it became promoted during 1990's when per capita Gross National Income (GNI) was $$20,000{\sim}40,000$. In Korea, the preparation for the aging society such as physical environment, barrier free buildings or traffic systems, economic support and investigation or survey is not yet sufficient. Korea must start preparation for an aged society, possibly and quickly. And it needs to prepare until 2026, when the aging rate will be 20%. To prepare a barrier free and an aged society must consider both aging and economic status.

• Korean journal of communication and information
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• v.61
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• pp.159-179
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• 2013

This study aims to consider the criteria and signification of 'aging' constructed in media in Korean society that has entered aging society. For the purpose, this study analyzed KBS the representative TV health programs. According to the result, designs the measurable indexes of aging to rank the casts. And it emphasizes to the casts that cannot reach a certain level the support from medical experts or advanced medical technology. With such characteristics of individual text, this paper found the ideological codes of the health programs. They contrast the elderly who have achieved successful aging from those that have not. They define the aged who have not practiced self-management or medical control to prevent aging properly as failure and also make fun of them. They draw aging that was not regarded as some kind of disease in the past into the area of medicine. Besides, the medicalization of aging regarded as an object for treatment may come to strengthen the control of medical experts and also individualize social issues.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.622-628
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• 2006

Kochujang was prepared with various concentrations of Maesil extracts (0, 1, 2, and 5%) and the physicochemical characteristics of Maesil extracts added Kochujang ('Maesil Kochujang') were investigated during aging of 100 days. pH decreased slightly during aging. Titratable acidity, on the other hand, increased with aging, reaching at the highest level at the 40 days of aging and then decreased slowly. The changes of moisture content were complicated in the beginning, but after 60 days it increased slowly. The water activity decreased but salt concentration increased consistently in all samples during aging. L* and a*-values decreased during aging and L*, a*, and b*-values decreased significantly with high amount of Maesil extract in the sample. Soluble solid contents increased slowly while reducing sugar contents increased for up to 40 days and then decreased. Amino nitrogen contents increased steadily after 40 days of aging and they reached at $230.00{\sim}246.00mg%$ upon 100 days of aging.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.4 s.48
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• pp.445-448
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• 2004

Aging is divided into intrinsic aging and photo-aging. Intrinsic aging is naturally occurred as the time passed and photo-aging is induced by the UV radiation of skin. The main reason of aging is the free radicals and the degeneration of the cellular materials by free radicals. In this paper, we checked the anti-aging effects of Mallotus japonicus bark extracts. It has the ability to scavenge free radicals and the SOD like activity. Also, it reduced the cell damage by hydrogen peroxide treatment. Mallotus japonicus bark extracts showed the excellent activity on inhibiting the UV induced cell damage and DNA damage. In conclusion, Mallotus japonicus bark extracts can be used as active ingredients for anti-aging cosmetics.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.27-34
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in flue-cured leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3O, B1O, C1L and D3L) were stored during 24 months(May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. Yellow(b), pH values and total sugar contents of four grades were significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between taste and irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and those of the panel sensory attributes. The ratio of maximum change in taste attribute was larger than that in irritation attribute during aging. The optimum aging periods estimated by taste for A3O, B1O, C1L and D3L were 17.8, 14.9, 10.8, and 9.8 months, respectively. The thin leaf(Primings and Cutters) undergo satisfactory aging earlier as compared to bodied leaf(Leaf and Tips). The results suggest that decrease of aging period for thin leaf from 18～21 to 9～12 months may be beneficial to save storage cost in flue-cured tobacco.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.6
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• pp.440-446
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• 2018

This study examines the contrasting effects of an aging workforce on organizational innovation and the moderating role of age diversity. By utilizing a knowledge-based view, this study asserts that an aging workforce can contribute to organizational innovation to some degree due to accumulated firm-specific knowledge and experiences as well as various social networks within and outside the firm. On the contrary, as the portion of an aging workforce increases, the negative effect of the aging workforce on organizational innovation can overwhelm the positive effects because of the limitations of new knowledge creation. In addition, this study explores the effect of age diversity to moderate the relationship between aging workforce and organizational innovation.Empirical findings showed that an aging workforce and organizational innovation had an inverted-U relationship, and age diversity moderated this curvilinear relationship as this study predicted. These theoretical arguments and empirical findings highlight the necessity to explore the complex effects of an aging workforce on organizational innovation as well as additional factors influencing the relationship between aging workforce and firm innovation.