• Asian-Australasian Journal of Animal Sciences
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• v.31 no.10
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• pp.1670-1676
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• 2018

Objective: This study was conducted to enable on-line prediction of primal and commercial cut weights in Korean slaughter pigs by AutoFom III, which non-invasively scans pig carcasses early after slaughter using ultrasonic sensors. Methods: A total of 162 Landrace, Yorkshire, and Duroc (LYD) pigs and 154 LYD pigs representing the yearly Korean slaughter distribution were included in the calibration and validation dataset, respectively. Partial least squares (PLS) models were developed for prediction of the weight of deboned shoulder blade, shoulder picnic, belly, loin, and ham. In addition, AutoFom III's ability to predict the weight of the commercial cuts of spare rib, jowl, false lean, back rib, diaphragm, and tenderloin was investigated. Each cut was manually prepared by local butchers and then recorded. Results: The cross-validated prediction accuracy ($R^2cv$) of the calibration models for deboned shoulder blade, shoulder picnic, loin, belly, and ham ranged from 0.77 to 0.86. The $R^2cv$ for tenderloin, spare rib, diaphragm, false lean, jowl, and back rib ranged from 0.34 to 0.62. Because the $R^2cv$ of the latter commercial cuts were less than 0.65, AutoFom III was less accurate for the prediction of those cuts. The root mean squares error of cross validation calibration (RMSECV) model was comparable to the root mean squares error of prediction (RMSEP), although the RMSECV was numerically higher than RMSEP for the deboned shoulder blade and belly. Conclusion: AutoFom III predicts the weight of deboned shoulder blade, shoulder picnic, loin, belly, and ham with high accuracy, and is a suitable process analytical tool for sorting pork primals in Korea. However, AutoFom III's prediction of smaller commercial Korean cuts is less accurate, which may be attributed to the lack of anatomical reference points and the lack of a good correlation between the scanned area of the carcass and those traits.

• The Journal of Internal Korean Medicine
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• v.15 no.1
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• pp.176-209
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• 1994

1. The Jung-Sa(正邪) of the Excessive Liver-Symptoms belongs to the eleven symptoms, there are blue face, blue thin fingernail, anger, fancy of larg body, dizziness, eye flame, Bell's palsy, hard swelling pain at braest, side pain going on the belly from the side, side pain and movement at the left side. 2. The Mi-Sa(微邪) of the Excessive Liver-Symptoms belongs to the four symptoms, there are meat in eye, edema in cheek, lack of appetite and diarrhea. 3. The Juk-Sa(賊邪) of the Excessive Liver-Symptoms belongs to the only one symptom, this is nosebleeding. 4. The Hu-Sa(虛邪) of the Excessive Liver-Symptoms belongs to the three symptoms, there are scrotum constraction, strain in belly and constipation. 5. The Sil-Sa(實邪) of the Excessive Liver-Symptoms belongs to the twenty eight symptoms, there are red eye, raised eyes(兩眼上?), spitting blood, sternocostal turgid pain, turgidity in belly, drooping testis, vomiting water acid, sickening, belching, confusion, impatience, frequent forgetfulness, headache, giddness, eye pain, deaf, ringing in the ear, feeling inverse, drying mouth, stuffiness sensation in the chest, chest pain, stuffiness sensation in the belly, bellyache, quadriplegia, spasm of extremities, tremor, alternate spells of fever and chills, high fever and strain in muscle. 6. Those symptoms, Red corner of the eye, red face, swelling on the forehead, stiff-neck and back strong, opisthotonos, constracture of the limbs, vomiting yellow bitter water, speech impediment, epilepsy, depression, strong tongue, different thing in throat, fullness and distention of the gastric region, feeling sick and tenesmus, have no connected with the Excessive Liver-Symptoms(肝實證) 7. The Excessive Liver-Symptoms(肝實證) is connected with the ganjabyoung(肝自病) and Hwa(火) which the pathology is, than because Mock(木) is excessive and Mock-Saeng-Hwa(木生火), the ganjabyoung(肝自病) and Sil-Sa(實邪) are many. 8. There are the sixteen symptoms with the exception of The Excessive Liver-Symptoms(肝實證), because supposed that the scholars in medicine included the union syndroms(合病), the combine syndroms(兼病) and the analysis of symptoms(辨證) in The Analysis of Five Visceral Symptoms. 9. During consideration of the symptoms at the above statements, where are many causes by Gan-Pung(肝風), there is difficult of distinction between the excessive Liver-Symptoms(肝實證) and C.V.A(Cerebral Vascular Attack). Because than NaeKyung(內經) distinguished between the excessive Liver-Symptoms(肝實證) and C.V.A., the future medical specialists connected with the excessive Liver-Symptoms(肝實證) and C.V.A.. 10. An appearance of Sang-Hwa(相火) that the liver possessed is divided into an appearance of Hwa(火), there will be making a study att the more necessary. 11. The cuases of each syndroms are consist of the origins of syndroms, its pathology and the positions where the syndroms appeared, I consider that is the various ways how judge the syndroms except the Five Pathogenic Factors(五邪). 12. If more than study will be achieved in all, the new definition will be standed about the Excessive and Deficient Five Visceral Syndroms(五臟虛實證), I consider this will be the foundation data that study the Oriental Medicine and the important data that is a judgement standard of clininc.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.496-499
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• 1994

The antioxidant effect of capsaicin, the pungent principle of red pepper and oleoresin extracted from red pepper was investigated by measuring TBA(Thiobarbituric acid) value and hydroperoxide value using CL-HPLC(Chemiluminescence-high performance liquid chromatography) during storage at $30^{\circ}C$. The antioxidant activity of capsaicin and oleoresin was compared with erythorbate already used. The antioxigenic effect of capsaicin and oleoresin was very effective to the preservation of ground bacon belly meat. Especially, oleoresin have a remarkable effect to prevent the peroxidation of ground bacon belly meat. Capsaicinoids were known as the main additives in Korea, but the antioxidant activity of meat products has not been reported. So, we suggest that capsaicin, especially, oleoresin combined with other natural antioxigenic substances as like tocopherol may be effective to prevent the oxidation of ground bacon belly meat.

• Korean Journal of Agricultural Science
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• v.41 no.3
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• pp.229-236
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• 2014

This study presents the estimates of heritabilities of body measurement traits and carcass traits, and genetic and phenotypic correlations of those traits for crossbred pigs in Korea. Body and ultrasound (A mode: Piglog 105) measurements in 221 pigs including body weight, length, height and width, three back fat thickness at the points of 4th, 14th rib and chine bone, eye muscle area and lean meat percent were collected at the ages of 70, 145 and 180 days and then slaughtered to measure carcass weight, back fat, belly, collar butt, spare rib, picnic shoulder, hind leg, loin, tenderloin, lean meat yield and intramuscular rough fat content in loin. Genetic analysis was done using a multi-trait animal model. Heritabilties of the body measurements were ranged from 0.331 to 0.559 and three measurements of back fat thickness were also high as range varying from 0.402 to 0.475 for the ages of 145 and 180 days. However, eye muscle area was moderate (0.296) at the age of 180 days. Heritabilities of retail cut yields were also high as ranged from 0.387 to 0.474 and of IMF content in loin was 0.499. Heritabilities of the cut percent traits were ranged from 0.249 to 0.488. Important positive genetic and phenotypic correlations were noted for all carcass yield traits (0.298 to 0.875 and 0.432 to 0.922, respectively). IMF showed low negative genetic correlations with carcass yield traits, such as carcass weight, picnic shoulder, hind leg, loin, tenderloin and lean meat yield whereas low positive genetic correlations with back fat, belly, collar butt and spare rib. Loin, tenderloin and lean meat percent showed negative genetic correlations with carcass weight, back fat thickness, collar butt, spare rib and picnic shoulder percent. The four body measurements at the ages of 70, 145 and 180 days had positive genetic correlations with belly, shoulder butt, spare rib, picnic shoulder and hind leg percent, but negative genetic correlations were shown with loin and tenderloin percent except body measurements at 70 days. The results suggest that carcass yield are negatively correlated with intramuscular fat content, which is a major factor deciding pork quality and the yield of loin and tenderloin are not increased as much as increase in body size. However, the proportions of belly and collar butt are increased with the body size. In conclusion, selection strategy should be designed according to the preference on composition of carcass in each country.

• Journal of the Korean Society of Costume
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• v.52 no.2
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• pp.115-124
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• 2002

The purposes of this study were to classify somatotype was obtained from the factor scores of the upper half of bodies and analyze the Somatometric characteristics. The sample group (hereinafter referred to as "1st age group") was drawn from bays at the ages 7 to 8 living in Pusan and Kyungsangnam-do. Data from each boy comprised 36 anthropometric measurements and 7 photographic measurements. The study reached following conclusions. 1. According to the analysis to draw Somatometric factors by the 1st age group, seven indicative factors were obtained from measurements of the upper half of bodies. The most significant factor "sectional size" and the second most significant factor "longitudinal size" characterized most aspects of body shape of boys at the ages 7 to 8. 2. According to the analysis of Somatometric characteristics by the upper half of bodies, the 1st age group was categorized into three types : Boys in type 1 had highest stature, biggest frame, broadest shoulders, most protruded chest and shoulder blades and flattest belly : boys in type 2 had shortest stature, smallest frame, sloping shoulders and most protruded belly boys in type 3 had quite high stature and his other measurements were close to the averages of this age group.he averages of this age group.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2014.10a
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• pp.527-532
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• 2014

Generator is the main equipment of a power plant that generates electric power. The line frequency is 60Hz, since that is operated at 3600rpm in fossil power plant. Therefore, the specific frequency 120Hz by the electromagnetic excitation force is generated inherently. If the looseness of stator at generator happens, abnormal sound that has 120Hz and the harmonic frequency is emitted from generator frame. In that case, binding of end-winding or re-wedging is needed for the reduction of sound level. In case of severe level of sound, belly band can be additionally installed at core. In this paper, the characteristics of generator sound is described and modal data is analyzed after installation of belly band.

• Journal of the Korean Society of Propulsion Engineers
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• v.25 no.5
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• pp.53-64
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• 2021

SpaceX has lowered rocket launch cost innovatively and put first stage reuse to the practical use with Falcon 9. Now the company is developing Starship system that is fully reusable with the heaviest payload in the world. So the system can lower the cost much more and fulfull more diverse mission. For the system the company have developed Raptor engine which is a full-flow staged combustion cycle one with methane fuel. And for the full reusability the company is manufacturing and testing the system prototypes with the barely used technologies such as stainless steel tank, belly flop and retropropulsion during descent. In this study the specification, missions and design features of the system are investigated. Also the development processes of Raptor engine and initial 13 Starship prototypes, which have been manufactured very rapidly, are presented.

• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.739-751
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• 2021

The thawing process is usually essential for imported pork because this product is typically distributed frozen. Consumers prefer fresh pork because discoloration, nutrient spills, and microbial contamination are high during the thawing process. The illegal act of selling frozen pork by disguising it as fresh pork through various methods can occur for the benefit of the difference in the sales price. However, there is some difficulty in securing systematic and objective data, as sensory tests are generally performed on imported pork. In the experiment conducted here, the electrical conductivity and dielectric properties of pork neck and pork belly products were measured. The amounts of change before and after freezing were compared through a statistical analysis, and a new method for determining frozen meat was proposed based on the analysis results. The weight was reduced compared to that before freezing due to the outflow of drips from the thawing process, but there was no difference in the drip loss level due to the thawing method. Vacuum packaging was found to lead to more drip loss than regular packaging, but the difference was not statistically significant. Frozen pork neck meat can be determined by measuring the electrical conductivity in the lean parts and the dielectric characteristic in the fatty parts. Frozen pork belly is determined by measuring the dielectric constant of the part closest to the outer fat layer.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.29-32
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• 2005

This experiment aimed to estimate the effect of imperfect rice on rice palatability. Rice cultivar, Ilpumbyeo, was cultivated by direct-seeding on flooded paddy surface with 11 kg/10a nitrogen application. Palatability of harvested rice was measured by NIR spectroscope. Brown rice was divided according to their appearance namely, perfect, discolored, green-kerneled, and immature opaque with a composition ratio of $75.7\%,\;11.0\%,\;8.0\%,\;and\;5.3\%$ respectively. When the perfect brown rice was milled, the grain were composed of head, cracked, and white core & belly, at $64.7\%,\;25.3\%\;and\;10.0\%$ respectively. The milled rice of discolored brown rice had similar composition with the perfect rice. The milled green-kerneled vice, on the other hand, had $36\%$ head rice and $64\%$ white core & belly rice. The immature opaque brown rice, when milled, had $25.3\%$ white core & belly and $74.7\%$ damage & opaque rice. With the respect to grain quality, the viscosity of white core at belly rice and damaged & opaque rice was lower than that of head rice. In contrast, their protein content was a little higher than that of head rice. The palatability value of pure imperfect rice was much lower than head rice. The palatability value of damaged & opaque rice was the lowest among the imperfect rices. When mixed with head rice, the damaged & opaque rice impacted on the deterioration of vice palatability. Mixing $1\%$ each of white core at belly rice and damaged h opaque rice decreased the palatability value by $5\%$ as compared with the head rice.

• Journal of Animal Science and Technology
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• v.55 no.3
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• pp.203-210
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• 2013

The present study was undertaken to investigate the effects of the decreased carcass grade due to overweight on meat quality traits of the loin and belly. Out of 500 carcasses from 85- to 150-kg market pigs, seven average-size $1^+A$ carcasses, seven 1A and twelve 1B carcasses almost weighing the upper limits allowed for the A (95 kg) and B (99 kg) grades, respectively, and 12 1B carcasses weighing 100 kg or greater were selected for the present study. Marbling score was greater in the $1^+A$ grade than in any other grade, whereas color and textural properties of the muscle and fat of the carcass did not differ among the four carcass grades. Physicochemical characteristics of the loin including the color, pH, chemical composition, and others pertaining to the textural properties changed minimally with decreasing carcass grade. Off-odor of the fresh loin and belly was not influenced by the carcass grade whereas dripping was lowest in the $1^+A$ grade; color and marbling were not influenced or minimally influenced by the carcass grade. Overall acceptability of the fresh primals, however, did not differ among the carcass grades. In cooked loin and belly, a trend of decreased taste and acceptability with decreasing carcass grade was evident, albeitat a low slope, with a significant difference detected between $1^+A$ and 2C grades. In conclusion, the decreased pig carcass grade due to overweight is accompanied by a slightly decreased meat quality, suggesting that the yield grade of pig carcass is also somewhat reflective of meat quality.