• 원예과학기술지
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• 제33권3호
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• pp.364-374
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• 2015

This study investigated quality changes in fresh-cut burdocks treated with hot water and anti-browning agents. The combined treatment using both heat treatment and anti-browning agents delayed the browning of burdocks, especially for those dipped in hot water and a solution of green tea extract plus NaCl. This treatment reduced the respiration rate and inhibited the growth of microorganisms more than heat treatment alone. The organoleptic quality of burdocks treated with the combined method proved to be the best according to sensory evaluation. Hence, this combined treatment using heat and anti-browning agents can enhance overall quality of processed fresh-cut root vegetables by browning inhibition and shelf-life extension.

• 한국식품영양과학회지
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• 제36권5호
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• pp.622-628
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• 2007

Fresh-cut 채소 제품이 소비자에 의해 선택되어 소비되려면 이의 친환경적 원료생산과 가공, 포장, 서빙에 이르는 전 과정에서 체계적인 품질관리가 이루어져야 하며 갈변제어, 연화제어 및 미생물적 제어 등 관련 기술의 연구개발이 요구된다. 본 연구에서는 시중 유통 판매되고 있는 fresh-cut 채소제품의 품질을 비교평가하기 위해 현재 유통되고 있는 9개사 제품을 선정하였으며, 관능검사를 포함하여 vitamin C, 무기질, 중금속 함량, 잔류농약 및 미생물오염 정도를 조사하였다. 관능평가에서는 갈변 등 품질변화로 인해 전반적인 기호도가 그다지 높지 않았다. 채소류에서 중요 영양성분인 vitamin C 함량은 9개사 모든 제품의 주재료인 양상추에서 거의 검출되지 않았고 다른 채소류의 vitamin C 함량 역시 식품성분표보다 소량이었다. 무기질 함량 역시 극히 소량이었는데, 이는 박피, 절단 등의 최소 가공 공정을 거치면서 파괴되기 쉬운 vitamin C와 무기질이 대부분 손실되었기 때문으로 사료된다. 안전성측면에서 평가한 잔류 중금속 함량의 경우 몇 개의 제품에서 구리와 납이 소량 검출되었으며 잔류농약은 검출되지 않았다.

• 한국초지조사료학회지
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• 제10권3호
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• pp.158-163
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• 1990

This experiment was to study the effect of pure mineral nitrogen fertilizing on seasonal distribution of dry matter yield and the advisable mineral nitrogen amounts on grassland. The results were as follows: 1. With longer regrowth periods the absolute dry matter yields and the nitrogen-efficiences due to nitrogen fertilizing increased substantially, whereas the quality declined at the relatively lesser cutting frequencies. 2. The first cut at 3-cut regimes, the first and fourth cut at 4-cut regimes, and the second and last cut at 5-and 6-cut regimes showed the highest nitrogen-efficiency, respectively. 3. By the sigmaformed process of production curve the most efficient mineral N-dressing rate per ha and cut was calculated: 42-56kg N on the 3-cut areas, 39-55kg N on the 4-cut areas, 38-47kg N on the 5-cut areas and 35-48kg N/ha/cut on the &cut areas. 4. In dependence on site and kind of calculation the economical borders were reached with the following dressings of mineral N/ha/cut: 90-100kg on the 3-cut areas, 70-100kg on the 4-cut areas and 50- 90kg on the 5-and 6-cut areas.

• Asian-Australasian Journal of Animal Sciences
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• 제26권5호
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• pp.723-731
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• 2013

This study provides a comparative analysis of the effects of pre-slaughter penetrative and non-penetrative stunning and post-slaughter stunning on meat quality attributes in longissimus lumborum (LL) and semitendinosus (ST) muscles in heifers. Ten animals were assigned to each of four treatment groups: i) animals were subjected to conventional Halal slaughter (a clean incision through the structures at the front of the upper neck - the trachea, oesophagus, carotid arteries and jugular veins) and post-cut penetrating mechanical stun within 10 to 20 s of the neck cut (Unstunned; US); ii) high power non-penetrating mechanical stunning followed by the neck cut (HPNP); iii) low power non-penetrating mechanical stunning followed by the neck cut (LPNP); and iv) penetrative stunning using a captive bolt pistol followed by the neck cut (P). For each carcass, muscle samples were removed within 45 min of slaughter, portioned and analysed for pH, cooking loss, water holding capacity (WHC), tenderness (WBS), lipid oxidation (TBARS) and color, over a two week storage period. Stunning did not affect pH and cooking loss. Significant differences in water holding capacity, tenderness, lipid oxidation and color were present at different storage time points. HPNP stunning resulted in lower WHC and color values, particularly lightness ($L^*$), higher TBARS values and peak force values compared with those stunned using LPNP, P and US. These adverse effects on quality were mostly encountered in the ST muscle. In conclusion, the meat quality achieved using P, LPNP and US treatments was comparable, and no treatment stood out as considerably better than another.

• Agricultural and Biosystems Engineering
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• 제1권2호
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• pp.100-105
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• 2000

Quality sorting of cut flowers is very essential to increase the value of products. There are many factors that determine the quality of cut flowers such as length, thickness, and straightness of stem, and color and maturity of bud. Among these factors, the straightness of stem and the maturity of bud are generally considered to be more difficult to evaluate. A prototype grading and sorting machine for cut flowers was developed and tested for a rose variety. The machine consisted of a chain-drive feed mechanism, a pneumatic discharge system, and a grading system utilizing color image processing and neural network. Artificial neural network algorithm was utilized to grade cut roses based on the straightness of stem and maturity of bud. Test results showed 89% agreement with human expert for the straightness of stem and 90% agreement for the maturity of bud. Average processing time for evaluating straightness of the stem and maturity of the bud were 1.01 and 0.44 second, respectively. Application of neural network eliminated difficulties in determining criteria of each grade category while maintaining similar level of classification error.

• 한국가금학회지
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• 제39권3호
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• pp.163-166
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• 2012

This study was carried out to compare the cut meat yields of Cobb and Avian and their profits at productive aspect. Two different breeds, Cobb (34,086,758 birds) and Avian (4,087,600 birds) produced from January 2009 to August 2009 were used. The whole chickens were divided into cut meats including tenderloins, breast fillets, whole wings, boneless thighs, and drumsticks. The growth performance and cut meat yield of Cobb and Avian were measured to investigate possible profit difference. Cobb was superior in the aspect of production performance to Avian with significant differences in survival rate and slaughtering age. As the weight gained, the yields of Cobb increased in breast fillets and boneless thighs as well as lean meat percentage. Significantly higher yield (%) of breast fillets was produced by Cobb at size 14 when compared with Avian. However, there was no significant difference in expected market prices for both cut meat and whole chicken meat between the two breeds in all sizes.

• 한국터널지하공간학회 논문집
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• 제4권4호
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• pp.287-300
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• 2002

터널굴착 발파기술로 새로 개발된 Composition Presplitting Angle Cut (COPA)은 기존 공법과는 달리 심발부에 먼저 인장파괴를 통하여 선균열 (사전절단)을 형성시킨다. 본 연구에서는 선균열 효과를 검증하기 위하여 굴진효율과 소음 진동의 발생크기를 측정하는 현장시험을 실시하였다. 그리고 이 공법의 경제성 및 작업성 (시공성)을 비교하기 위하여 동일한 조건에서 기존의 발파공법을 동시에 시험하여 그 결과를 비교하였다. 시험 결과 COPA - Cut 발파공법이 기존 발파공법보다 굴진효율이 증가하고 소음 진동이 감소되었다. 또한 경제성, 시공성 및 품질관리 측면에서 우수하다는 것을 확인 되었다.

• 현장농수산연구지
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• 제24권4호
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• pp.30-34
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• 2022

본 연구는 일조방해에 의한 광환경의 변화가 절화 장미의 생산성과 품질에 미치는 영향을 분석하기 위해 절화용 스탠다드 장미 'Monet' 품종에 인위적으로 차광 처리하여 일조를 방해하고 일조방해 시간에 따른 장미의 절화수량과 생육특성을 조사하였다. 일조방해 시간에 따른 절화 장미 'Monet'의 단위면적(3.3m²)당 절화수량은 무처리구에서 40본인 반면 4시간, 8시간, 12시간 처리구에서는 각각 32본, 29본, 25본으로 일조방해 시간이 증가함에 따라 절화수량이 감소되는 경향을 나타내었다. 절화 장미의 품질과 관련된 절화 특성의 경우에도 무처리구에 비해 12시간 처리구에서 화폭과 화고, 꽃잎의 길이와 폭 등 모든 특성에서 10~20% 정도 감소하였다. 또한 절화 장미의 상품성을 결정하는 화경장과 꽃대 굵기, 절화중 등의 생육특성도 일조방해 시간이 증가됨에 따라 감소하는 경향을 보였다. 이에 반해 개화소요일수는 24.3일에서 27.7일로 14.0% 증가하는 등 일조방해 시간이 증가됨에 따라 전반적인 생육은 위축되고 개화는 지연되는 특성을 나타내었다. 본 연구의 결과에서 일조방해 시간이 증가함에 따라 꽃의 크기가 감소하고 화경장 및 절화의 생체중 등이 감소한 것은 일조방해로 인해 일평균 광합성광량자속밀도(PPFD)가 감소하고 이에 따라 총광합성량이 감소하면서 장미의 생장과 발달에 필요한 양분을 충분히 공급받지 못했기 때문으로 판단된다.

• 한국식품저장유통학회지
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• 제30권3호
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• pp.369-382
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• 2023

We examined the changes in the physicochemical quality characteristics and antioxidant activity of fresh-cut Fuji apples (Malus pumila) during processing and storage after treatment with browning inhibitors. The primary aim was to elucidate processing suitability and storability. We observed that in the processing stage of slicing fresh Fuji apples, there were no significant differences in 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability and ferric-reducing antioxidant power (FRAP). However, after NaClO treatment, total flavonoid and total polyphenol contents decreased. When freshcut Fuji apples were treated with browning inhibitors and stored at 4℃, the L value and hardness decreased; however, the weight loss rate increased based on the storage period of all fruit groups treated with Citrus unshiu Markovich (CuM), calcium ascorbate (CA), and ascorbic acid (AA). The pH increased after 2 days of storage in 1% CuM and after 6 days of storage in 1% CA; however, no changes in pH were observed during the storage period in 1% AA. The DPPH radical scavenging activity was generally good under storage conditions of 1% AA at 4℃ and 1% CA at 20℃. Furthermore, FRAP remained relatively constant under storage conditions of 1% CA. The quality characteristics and antioxidant activity of fresh-cut fruits during processing and storage can be used as basic data for industries. Furthermore, we can gain confidence in quality improvements by improving the production and distribution environment of fresh-cut agricultural products.

• Journal of Microbiology and Biotechnology
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• 제20권2호
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• pp.363-369
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• 2010

This study was conducted to investigate the effects of different sanitizers and contact times on storage quality and microbial growth in fresh-cut broccoli. Fresh broccoli samples were cut into small pieces, washed each for 90 s and 180 s in normal tap water (TW), $100\;{\mu}/l$ chlorinated water (CL, pH 7), electrolyzed water (EW, pH 7.2) containing $100\;{\mu}/l$ free chlorine, or $2\;{\mu}/l$ ozonated water ($O_3$). Then, samples were packaged in 30-${\mu}m$ polyethylene bags and stored at $5^{\circ}C$ for 9 days. No significant differences were observed in gas composition and color parameters ($L^*$, $a^*$, $b^*$, and hue angle) among different sanitizers with contact times. No off-odor was detected during the storage. A longer contact time was not effective in reducing microbial population, except with $O_3$ washing. $O_3$ with 90 s was not much effective in reducing microbial population compared with Cl or EW. However, samples washed with $O_3$ for 180 s observed the lowest numbers of total aerobic and coliform plate counts. The result suggested that, a longer contact time of ozone can be used as a potential sanitizer to maintain the microbial quality and safety of fresh-cut broccoli.