• Food Science of Animal Resources
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• v.21 no.4
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• pp.292-299
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• 2001

Chicken surimi from mechanically deboned chicken meat was prepared with 0.2% oleoresin spices such as rosemary, thyme, sage, mace, marjoram, and bay. Samples were stored at -18$\^{C}$ for 14 weeks to observe quality change including lipid oxidation, color and textural properties. The pH of surimi decreased from pH 7.44∼7.58 stored at 1 day to pH 7.03∼7.13 stored at 14 weeks. The control surimi showed higher level of pH during storage periods. Color stabiilty of surimi decreased during frozen storage both in control and oleoresin added surimi. Control surimi comparatively maintained higher color stability during frozen storage because of higher L* and a* values, and lower b*. On the contrary, the marjoram addition significantly decreased L* and a* value, and increased b* value compared with other oleoresins. Therefore, the color of surimi seems to be affected original color of oleoresin spice itself. Gel strength showed loser level in oleoresin added surimi than control surimi. Oleoresin spices inhibited lipid oxidation significantly because less thiobarbituric acid-reactive substance(TBARS) were accumulated in oleoresin added surimi than control surimi. Sage was the most effective in minimizing lipid oxidation in frozen surimi as TBARS of sage added surimi stored for 14 weeks maintained only 42% compared with that of control. In conclusion, the 6 kinds of oleoresin in this experiment retarded oxidative rancidity in chicken surimi but there was no beneficial effect on the surface color and gel strength.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.38B no.9
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• pp.722-727
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• 2013

Medical treatment for animals is very difficult as the opinions of pets' masters take priority over treatment regardless of the seriousness of pets' disease or the needs of medical treatment. In case that a pet has heart disease, especially, it is difficult to get the direct answer from the pet's master on the decision or confirmation of treatment. For those reasons, it is almost impossible to predict and treat the pet before an emergency like the heart failure or an unexpected death happens. Using stethoscope can be the first diagnosis method to check the heart or any kinds of disease inside the body. High-tech equipments like CT, X-ray or Ultrasound can be used, but they can only be used as a second choice of diagnosis method since it requires professional skills and its high price. That's why stethoscope is still the best diagnostic tool when one makes the first diagnosis. In this study, we give a detailed account of digital diagnosis system in which veterinarians can analyze the sound from stethoscope without bringing it to their ears and make a diagnosis wherever they are. And we suggest a new concept of diagnosis system surrounding, which shows the relativeness of disease through Level Crossing Rate(LCR) and energy level from the stethoscope sound made in this system.

• Journal of Animal Environmental Science
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• v.15 no.2
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• pp.155-160
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• 2009

This study was carried out to investigate the feasibility of Multi Process of Aerobic Digestion (MPAD) for recycling of swine manure slurry as fertilizer. MPAD consisted of three kinds of difference process which are thermophilic aerobic oxidation (TAO) system, lime solidification system, and reverse osmosis (R/O) membrane system. TAO system was studied well previously for decade. The chemical composition of the lime-treated solid fertilizer was as like that organic matter 17.4%, moisture 34.1%, N 0.9%, P 1.7%, K 0.3%, Ca 12.7%, and which was expected to be useful as acid soil amendment material. The concentrated liquid material produced by R/O membrane system was also expected as a good fertilizer for crops production and soil fertility improvement.

• Journal of Animal Environmental Science
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• v.15 no.3
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• pp.199-208
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• 2009

This study was conducted to investigate the effects of dietary silicate minerals on ammonia emission from the excreta and performance in laying hens. A total of one thousand and twenty 49 week-old Lohmann brown layers were divided into three treatment groups consisting two replicates of 170 birds each. The experimental diets were containing three kinds of silicate minerals (Sand, Na-bentonite and SY feldspar) added at the level of 2% by top-dressing. Ammonia emission from the excreta was significantly decreased (p<0.05) by the supplementation of Na-bentonite or SY feldspar. N concentration of the excreta was significantly higher (p<0.05) for the hens fed Na-bentonite or SY feldspar compared to those fed sand. However, no significant differences were observed in feed intake and laying performance with over 80% laying rate observed for all the treatments. Egg shell strength was diminished when SY feldspar was added to the diet. As a whole, the results obtained from the experiment indicated that supplementation of Na-bentonite or SY feldspar added at 2% to the laying hen diet should not affect laying performance but help to reduce ammonia from the excreta at the same time.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.699-710
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• 1996

The sacrificial foods using at 88 villages in Andong area where the village sacrificial rituals are performed, were investigated in 1994. The finding are as follows; 1. Since the village sacrificial rituals keep ancientry, white Baeksulki without any ingredients is used as Ddock (a steamed rice cake) in 74 villages, and in 5 villages the Baeksulki was served just in Siru (a tool used to prepare Ddock). The type of meat serving in rituals has been changing from large animal to small animal and the type of light from bowl-light to candle. 2. Though the ritual observes Confucianism style, memorial address was offered in 34 villages and only in 8 villages, liquor was served 3 times and the address was offered. In 60 villages, liquor was served only once, and calling village god, bowing twice, and burning memorial address paper were performed in order. Burning paper has been meaningful in rituals. 3. Tang (a stew) was served in 21 villages, and in 18 villages even Gook (a soup) was not used. The numbers of village which do not use cooked rice and Ddock are 14, respectively. 4. Fruits are essential in rituals foods. In 63 villages, 3 kinds of fruits are served and this is contrasted with even number of fruits in Bul-Chun-Wi Rituals. 5. In 25 villages, fish and meat are not served. As meat, chicken in 19 village are served. Meat Sikhae (a fermented rice beverage) prepared with meats or fish are served in 5 villages. Slice of dried meat is served in 73 villages commonly. 6. In gender of god for village shrine, woman in 43 villages, couple in 17 villages, man in 9 villages, mountain god in 2 villages, villages tree, etc were enshrined. In 52 villages liquor is served in rituals (liquor is used in 58 villages including serving god), in 28 villages sweet liquor (Gamju) is served for god (sweet liquor is used in 46 villages), and liquor, water, or sweet liquor is just displayed on table but not served in 8 villages. Incensing is found to be not common in village ritual, only in two villages it is performed. The most appropriate rituals food is thought to be pig for mountain god. Home dishes can not be used in village ritual and spoon is not used and chopstick is prepared from wild plant. Meat and fish are used in the raw.

• Journal of Animal Science and Technology
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• v.44 no.5
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• pp.507-518
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• 2002

A multiple-trait stochastic computer simulation model was constructed to predict the breeding schemes and selection methods on Hanwoo(Korean cattle). The model could be used four kinds of selection criteria (random, phenotype and true or estimated breeding values). At the test run in various population size for 20 years, all estimated parameters of the each simulated populations were resulted similar to input parameters. The deviations between input and output values of parameter in the large population were smaller than in the small population. The simulated results obtained from ten small populations consisted with one sire and ten dams in each population for 500 years were as follows; Inbreeding coefficients of population were similar to theoretical estimating function. Mean values of each traits selected were randomly drifted by generation, but they were converged into a value when inbreeding coefficients came close to one. Additive genetic variances within each population were reduced by generation, and they were converged into zero when inbreeding coefficients came close to one. These results indicated that the simulated populations hold to statistical properties of input parameters.

• KSBB Journal
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• v.8 no.5
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• pp.465-472
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• 1993

The comparison of the capabilities of cell growth of four different kinds of commercially available microcarriers was carried out by culturing anchorage-dependent animal cells, Vero-6, in a spinner flask. Using 3 g/l of Cytodex 3, the maximum final cell density was about $1.4{\times}10^6$ cells/ml and increased up to $2.0{\times}10^6$ cells/ml by increasing microcarrier concentration up to 5 g/l. The macroporous collagen microcarriers, VX-100, informatrix, and Cultispher-G showed the final cell concentration of $4{\times}10^6$ cells/ml, $2.1{\times}10^6$ cells/ml, and $3.2{\times}10^6$ cells/ml, respectively at the microcarrier concentration of 5g/1. According to this result, VX-100 showed better cell growth than informatrix and cultispher-G and also showed about 2 fold increase in final cell density comparing to Cytodex 3 solid bead. When the intermittent bead-to-bead transfer technique was introduced in the culture using Cytodex 3 bead and cultispher-G, the result was very successful and the cells grew out very well. The recovered cells by dissolving collagen microcarrier using collagenase enzyme were mostly viable and grew out very well on the surface of the fresh microcarriers.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.283-296
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• 2003

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality characteristics of emulsion-type sausage. Each treatments replaced pork back fat with CLA-corn oil (CLA-CO), CLA-safflower seed oil (CLA-SSO) and CLA-lard (CLA-LD) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, texture, thiobarbituric acid reactive substances (TBARS), fatty acid composition and CLA content of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. During storage, pH of control showed higher pH value than that of CLA-vegetable and CLA-lard treatments. The pH values of all treatments was significantly low at storage 14 days (p<0.05). The color L* and a*-value of all the treatments was not significantly changed with the storage periods. Color b*-value of CLA-treatments was higher than that of control during the storage period. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids composition were decreased with CLA replacements than that of the control. Whereas linolenic acid content extremely increased by replacement of CLA-vegetable. CLA content of CLA-treatments was extremely increased than that of the control. The cohesiveness, springness, gumminess and brittleness of CLA-LD treatment was significantly higher (P<0.05) than that of the other treatments. The TBARS value of all treatments were significantly increased (P<0.05) as the storage period was passed. TBARS of sausage products containing CLA-CO was the lowest. Summing up the a forementioned results, emulsion-type sausage manufacturing with CLA-vegetable oil and CLA-lard was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality sausage can be manufactured with the extent of storage period and CLA accumulation.

• Journal of Dairy Science and Biotechnology
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• v.30 no.1
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• pp.23-30
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• 2012

This study was carried out to investigate the quality characteristics of yoghurt with varying contents of Sanmeoru (Vitis amurensis Ruprecht) wine (SW). Yoghurts were fermented with 2 kinds of lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus; Yo-$MIX^{TM5}505$, Danisco, Denmark). The changes in quality characteristics were investigated during fermentation and storage, and anthocyanin composition was analyzed after fermentation. The pH decreased in all treatments, while titratable acidity and viscosity gradually increased during fermentation. The viscosity of the yoghurt with 5.0% cultured SW added was higher than in other groups. The viable counts of lactic acid bacteria gradually increased during fermentation. The sample of the 5.0% cultured SW-yoghurt was higher than that of the other groups. The pH slowly decreased during the storage period; this was lower in the control yoghurt than in the yoghurts containing SW, and the changes of titratable acidity in the samples containing 5.0% and 30.0% cultured SW were lower than that in the yoghurt containing 1.0% cultured SW and in the control. The change in viscosity and number of viable cells during storage was higher in the yoghurts containing SW than in the control group. The levels of anthocyanin increased with the SW content in the yoghurt. Sensory scores for taste of the yoghurt with 1.0% added SW was significantly higher than for the other groups. Yoghurt with added SW kept at $4^{\circ}C$ for 12 days retained its quality characteristics fairly well.

• 대한핵의학회:학술대회논문집
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• 2001.05a
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• pp.24-34
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• 2001

Restenosis remains a major limitation of percutaneous coronary interventions. Numerous studios including pharmacological approaches and new devices failed to reduce the restenosis rate except coronary stenting. Since the results of $BENESTENT^{1)}\;and\;STRESS^{2)}$ studies came out, coronary stenting has been the most popular interventional strategy in the various kinds of coronary stenotic lesions, although the efficacy of stenting was shown only in the discrete lesion of the large coronary artery. The widespread use of coronary stenting has improved the early and late outcomes after coronary intervention, but it has also led to a new and serious problem, e.g., in-stent restenosis. Intravascular radiation for prevention of restenosis is a new technology in the field of percutaneous coronary intervention. Recent animal experiments and human trials have demonstrated that local irradiation, in conjunction with coronary interventions, substantially diminished the rate of restenosis. This paper reviews basic radiation biology of intracoronary radiation and its role in the inhibition of restenosis. The current status of intracoronary radiation therapy using Re-188 liquid balloon is also discussed.