• Food Science of Animal Resources
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• v.26 no.3
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• pp.297-305
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• 2006

This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at $5{\pm}1^{\circ}C$ for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force ($kg/cm^2$) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from $13.00{\sim}14.98%$. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach $4.4log_{10}CFU/g$ until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.255-261
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• 2007

The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcumin extract. Low-fat sausages made with the addition of curcumin extract had lower (p<0.05) crude fat content, pH and TBARS values than the control sample. The addition of curcumin extract did not affect the water holding capacity, cooking loss, shear force, meat color, texture profile, and total bacterial count in low-fat sausages duringstorage (p>0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p<0.05). In conclusion, low-fat sausages with added 2.5% curcumin extract had a higher acceptability and lipid oxidative stability during storage than products without curcumin extract.

• Korean Journal of Veterinary Research
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• v.45 no.4
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• pp.527-536
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• 2005

The effects of dietary Gleditschia on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4, and 1% Gleditschia for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at $4^{\circ}C$ for 7 days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance (TBARS), color ($L^*$, $a^*$, $b^*$), drip loss and water-holding capacity. There was no significant difference of moisture and crude fat percent in between treatment and control group, and the color stability of pork loin better in all treat groups was more improved during cold storage. The change of pH was significantly increased (p<0.05) in 0.2, 0.4, 1% treatment groups compare to the control group. Water-holding capacity of pig loins was significantly higher (p<0.05) in all treat groups than in control group; 0.2% treat group was the highest in the water holding capacity followed by 0.4, 1, and 0.1% treat groups. Less drip loss of pig loin was observed with samples from Gleditschia-fed pigs except 1% treat group. Unsaturated fatty acid were tend to be decreased and saturated fatty acid were tend to be increased in Gleditschia-treated group. Thiobarbituric acid-reactive substance value of control was significantly higher than that of the Gleditschia-fed group (p<0.05).

• Food Science of Animal Resources
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• v.29 no.3
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• pp.356-363
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• 2009

This study was carried out to investigate the effect of hot boning and curing condition on the quality characteristics of ground chicken breast. Treatments were cured by four conditions follows; control (general curing method), T1 (after hot-boning and then immediately cured), T2 (after hot-boning and immediately cured, then frozen), and T3 (after hot-boning, immediately frozen, refrigerated and then cured). The pH of chicken breast in the state of pre-rigor was 6.22. The pH of cold storage or freezing chicken breast meat respectively were 5.70 or 5.61. The pH of T1 and T2 treatments were significantly higher than those of control and T3 treatment (p<0.05). After stored for 1 wk, the pH value of T1 treatment had a higher value than those of other treatments. T1 treatment had the highest water holding capacity and the lowest cooking loss among all treatments, regardless of the cooking methods. The reduction in diameter for T1 and T2 treatments was lower than those of control and T3 treatment (p<0.05). T1 treatment had the lowest fat loss and moisture loss among all treatments, and the emulsifying capacity of T1 treatment was the highest. The protein solubility of T1 treatment was significantly lower than that of T3 treatment.

• International Journal of Industrial Entomology and Biomaterials
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• v.17 no.2
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• pp.165-168
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• 2008

The hybrid ($CSR2{\times}CSR4$) eggs treated with acid were taken up for the study with an objective to develop long-term preservation schedule. The hybrid eggs obtained with two mating duration (3 h and 6 h) and oviposition period (6 h and 24 h) with two age groups of eggs (24 h and 36 h) were treated with Hydrochloric acid. These eggs were subjected to preservation at $5^{\circ}C$ in single step refrigeration and at $5^{\circ}C$ and $2.5^{\circ}C$ under double step refrigeration from $10{\sim}120$ days. These eggs were released from the cold storage as per the specified durations and incubated at standard conditions and allowed 2 h for hatching at 450 lux light. Hatchability was found to be significantly higher or on par with the control in three treatments (T1, T2 and T4) where the eggs are preserved continuously at $5^{\circ}C$ up to 30 days. However under double step refrigeration, hatching was not significantly affected in 20+60 day's combination of T1 treatment up to 80 days. Bioassay studies of the promising treatment i.e.. T1 with (20+60) days indicated that early stage loss and cocoon yield was found to be on par with the control. Hence this treatment was recommended for preservation of acid treated new bivoltine hybrid layings. Details of the hatchability and rearing performance of long term preservation of acid treated eggs are discussed.

• Fashion & Textile Research Journal
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• v.20 no.4
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• pp.474-481
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• 2018

For this study, we developed clothing in which textile materials that were excellent weather control function for the cold environment and we performed the human subject test with developed clothing to determine the thermal comfort. We used 2 clothing samples developed (A and B, hollow yarn+moisture absorption/quick drying yarn, 3 layers, high stretchable, heat reflection film and lamination treated) and a control sample (Ctrl.) for the human subject test and 8 adult males were used as a human subjects and environmental conditions of chamber were $0{\pm}1^{\circ}C$. $50{\pm}5%RH$, 0.3m/sec. The results were as follows: The average skin temperature and hand, thigh temperature of B were higher than B and Ctrl. (p<.05). The micro-climates of B were near to thermal comfort range which is $32{\pm}1^{\circ}C$ and $50{\pm}10%\;RH$. The chest temperature of B was significantly higher than others (p<.05). The relative humidity of B was lower than others and kept stable rather than others. The thermal sensation of B was near the "neutral" and was significantly different from Ctrl. (p<.01) and the weight loss of B was lower than Ctrl. (p<.05). The counting task and hand temperature was positively related and the counting task value of B and A is bigger than Ctrl. and that of A was bigger than Ctrl. (p<.05).

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1345-1357
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• 2018

Objective: This study examined the influence of dietary supplementation of Nigella sativa seeds, Rosmarinus officinalis leaves and their combination on carcass attributes, fatty acid (FA) composition, gene expression, lipid oxidation and physicochemical properties of longissimus dorsi (LD), semitendinosus (ST), and supraspinatus (SS) muscles in Dorper lambs. Methods: Twenty-four Dorper lambs ($18.68{\pm}0.6kg$, 4 to 5 months old) were randomly assigned to a concentrate mixture containing either, no supplement (control, T1), 1% Rosmarinus officinalis leaves (T2), 1% Nigella sativa seeds (T3), or 1% Rosmarinus officinalis leaves+1% Nigella sativa seeds (T4) on a dry matter basis. The lambs were fed the treatments with urea-treated rice straw for 90 days, slaughtered and the muscles were subjected to a 7 d postmortem chill storage. Results: The T2 lambs had greater (p<0.05) slaughter and cold carcass weights than the control lambs. Dietary supplements did not affect (p>0.05) chill loss, dressing percentage, carcass composition, intramuscular fat and muscle pH in Dorper lambs. Meat from supplemented lambs had lower (p<0.05) cooking and drip losses, shear force, lightness, and lipid oxidation and greater (p<0.05) redness compared with the control meat. The impact of dietary supplements on muscle FA varied with muscle type. Diet had no effect (p>0.05) on the expression of stearoyl-CoA desaturase and lipoprotein lipase genes in LD and ST muscles in Dorper lambs. The T2 and T3 diets up regulated the expression of AMP-activated protein kinase alpha 2 gene in LD and ST muscles and up regulated the expression of sterol regulatory element-binding protein 1 in ST muscle in Dorper lambs. Conclusion: Dietary supplementation of Nigella sativa seeds and Rosmarinus officinalis leaves had beneficial effects on meat quality in Dorper lambs.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.689-696
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• 2016

This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimus muscles were significant (p<0.05) different among pigs. Duroc contained significant (p<0.05) higher fat contents than other pigs, whereas significant (p<0.05) higher moisture contents were observed in Landrace, Yorkshire, and LYD pigs compared to those of Duroc pigs. The values of pH_{24 h} and pH_{14 d} were the highest in Landrace pigs. Myoglobin contents of LYD pigs were higher (p<0.05) than those of purebred pigs. Regarding meat color, Duroc and Yorkshire pigs had higher redness values than Landrace and LYD pigs, while Landrace pigs had the lowest (p<0.05) color values among all pigs. There was no significant difference in shear force or water holding capacity (WHC). Duroc pigs maintained the lowest drip loss during 14 d of cold storage. In sensory evaluation, the marbling scores of Duroc pigs were higher (p<0.05) than other pigs. Regarding fatty acid compositions, total USFA, poly-, n-3, and n-6 contents were the highest (p<0.05) in LYD pigs, while total SFA contents were the highest (p<0.05) in Duroc pigs. Based on these results, purebred pigs had superior overall meat quality to crossbred pigs.

• Food Science and Preservation
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• v.14 no.5
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• pp.457-461
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• 2007

We investigated the effects of both $CaCl_2$ treatment and modified atmosphere packaging (MAP) (compared with non-packaging on 'Fuji' apples from the Young-Joo region of Korea. Apples were dined into 5% (w/v) $CaCl_2$ solution for 15 min and then packaged with or without LDPE film (thickness: 0.025 mm) before cold storage at $0^{\circ}C$. Weight loss of applies in film packaging was lower than that of non-packaging applies, and the apple firmness resulting from $CaCl_2$ treatment and MAP was better than that of apples receiving control treatment. Also, $CaCl_2$ treatment and MAP resulted in improvements in titratable acidity, soluble solid content (SSC), and decay rate compared to control treatments. However, no significant differences in vitamin C content were found amongst apples receiving various treatment. the results suggest that a combination of postharvest calcium dipping and plastic film packaging may effectively preserve 'Fuji' apples, and that the combined treatment are better than either individual treatment.

• Elastomers and Composites
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• v.44 no.1
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• pp.63-68
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• 2009

Recently, much attention has focused on the permanent deformation of roads in hot summer and cracks in cold winter, which are detrimental to safe driving. This leads to necessity of modification of asphalt to resist those deformation. In this study, a type of modified asphalt was prepared by addition of a photoinitiator which is activated by ultraviolet lay. The mechanical and rheololgical properties of photoinitiator-modified asphalt were examined using UTM and rheometer. Results showed that the modified asphalt was effected by ultraviolet and thus tensile strength and storage modulus increased, due to molecular attraction, with initiator content and irradiation dose. Thermal analysis showed less weight loss upon photoinitiator-modification and this indicated that the molecular attraction is the result of cross linking reaction between asphalt molecules induced by photoinitiator. According to long term ultraviolet curing test, properties of the photoinitiator-modified asphalt did not decrease or even increase for 20 years. This indicates that useful life of the asphalt could be extended by addition of photoinitiator.