• Asian-Australasian Journal of Animal Sciences
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• v.33 no.8
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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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• v.33 no.8
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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.

• International Area Studies Review
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• v.15 no.1
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• pp.549-570
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• 2011

The purpose of this article is to review the current states and future trends in the more developed countries(MDC), the less developed countries(LDC), and Korea. In 2009, the percentage of persons ages 65 and older in the world's population is 8%. However, the ratio of elderly to the total population is higher in MDC than LDC (and Korea). In future, population ageing will be a serious social problem in the LDC (and Korea). Population ageing process will occur at a much faster rate in LDC (and Korea). The reason is that the demographic transition in LDC (and Korea) has occurred in much shorter and recent periods. Though the ageing indices such as the old-age dependency ratio, aging index, and the median ages are higher in MDC, they will change rapidly in LDC. In addition, the oldest old population will increase in LDC than MDC. Therefore, when establishing the government policy related to population ageing, we need to consider the different population ageing process between in MDC and in Korea(or LDC).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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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.

• Korean Journal of Poultry Science
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• v.25 no.2
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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.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.171-178
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• 2007

This study was conducted to investigate the effect of ageing temperature(0 and $4^{\circ}C$) and time(2, 7, 14, 21, 28, and 49 days) on the meat quality of longissimus muscle from Hanwoo steer. The pH, Warner-Bratzler shear force(WBSF), myofibrillar fragmentation index(MFI), cooking and purge loss, sensory, morphological changes, and amino acid composition were assessed. The pH of longissimus muscle increased significantly(p<0.05) for 21 days at $0^{\circ}C$ and 14 days at $4^{\circ}C$, but decreased thereafter. Longissimus muscle aged from 14 days to 28 days at $4^{\circ}C$ had a lower WBSF than longissimus muscle aged at $0^{\circ}C$(p<0.05). The WBSF of longissimus muscle decreased significantly(p<0.05) with ageing time. The MFI, cooking and purge loss, tenderness, and juiciness scores were higher for longissimus muscle aged at $4^{\circ}C$ than at $0^{\circ}C$. As ageing time increased, the MFI, cooking and purge loss, tenderness, juiciness, and amino acid composition of longissimus muscle increased significantly(p<0.05) with ageing at 0 or $4^{\circ}C$. Transmission electron microscopy showed Z-disk degradation and morphological changes of the myofibrils correlating with increased tenderness during the ageing time. Based on these results, the proper ageing conditions of longissimus muscle of Hanwoo steer were 14 days of ageing at $0^{\circ}C$ or 7 days of ageing at $4^{\circ}C$. However, further study on the application of ageing technology to this industry is necessary for the optimization of ageing conditions for the sub-primals or muscles from Hanwoo beef.

• Applied Chemistry for Engineering
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• v.19 no.4
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• pp.427-431
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• 2008

The rigid polyurethane foams (PUF) were prepared using polyols with 90, 110, 130, and 150 isocyanate index. The effect of sea water on the physical properties of PUF with the increase in isocyanate (NCO) index and ageing time was investigated. Tensile strengths and compressive strengths of the PUFs decreased up to 10% and 7% with an increase in ageing time, respectively. Cell morphology of the PUF under sea water was turned out to be the same as that in the ambient condition. It was observed that $T_g$ and tensile modulus of the PUF under sea water increased. The results showed an additional cross-link reaction of non-reacted MDI and the change of NCO peak as observed from FT-IR spectrum.

• Structural Engineering and Mechanics
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• v.47 no.1
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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.

• IEMEK Journal of Embedded Systems and Applications
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• v.11 no.1
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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.

• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.2
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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.