• The Korean Journal of Food & Health Convergence
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• v.4 no.3
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• pp.12-21
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• 2018

This research was conducted at agric physical lab, Department of Animal science, Faculty of Agriculture to determines the effects of marinating spent layer meat with basil leaf paste on drip loss and sensory attributes under different post mortem conditions. In the light of this, the poultry industry is obliged to continuously grow for a steady supply of quality poultry meat. Marinating the spent layer hen's meat with fresh basil leaves (Ocimum basilicum) in addition to subjecting the meat to 0, 6, 12, and at 24 hours post mortem aging before cooking increased it's organoleptic attributes which was readily acceptable to consumers. Marination of meat with herbs or spices like basil leaves paste had enhanced consumer's preference for taste, texture aroma, colour and overall acceptance. Marination improved consumer acceptance of spent layer meat irrespective of parts and post mortem aging. However, the majority of the respondents preferred meat marinated and subjected to 12 hours of post mortem aging. It is recommended that more quantity of marinate should be added further studies should in order to determine more effect of fresh basil leaves rough paste. And more hours of postmortem aging should be increased in order to determine more effect of fresh basil leaves rough paste marinate.

• Journal of Navigation and Port Research
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• v.34 no.7
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• pp.533-538
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• 2010

English is the accepted common working language of the maritime world and being competent in its use is essential to the safety of ships, their crews and the marine environment. This paper is a response to the urgent need to find a suitable solution to the problem of providing maritime students with quality instruction in Maritime English. This paper will show what type of English instructor is best suited to help cadets have at least a basic grasp of Maritime English communication, with a view to possessing the level required by STCW 95 within the shortest time. It presents ways that maritime institutes can develop their own qualified or 'marinated' English Instructors and what qualifications should be required. It is concluded that by further essential research, interviews and questionnaires etc., the language needs of the university and shipping industry in Korea as a whole can be clearly verified. By examining such data, the present language education systems can be evaluated as to efficacy and relevance, allowing the establishment and implementation of 'best practice' within the training institute. This will result in making excellent informed decisions and choices about how best to improve the language competencies of graduating cadets, thereby creating the catalyst for the success of future seafarers whilst raising the image of the institute and Korean shipping worldwide.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.325-337
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• 2018

This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi (LD) muscles. Three marinade formulations were prepared with 2% NaCl, 2% NaCl+0.5 M lactic acid and 2% NaCl+0.5 M sodium lactate. In this study marinade uptake, pH, free water, cooking loss, drip loss and color properties were analyzed. Injection time had significant effect on marinade uptake levels of samples. Regardless of marinate formulation, marinade uptake of pre-rigor samples injected with marinade solutions were higher than post rigor samples. Injection of sodium lactate increased pH values of samples whereas lactic acid injection decreased pH. Marinade treatment and storage period had significant effect on cooking loss. At each evaluation period interaction between marinade treatment and injection time showed different effect on free water content. Storage period and marinade application had significant effect on drip loss values. Drip loss in all samples increased during the storage. During all storage days, lowest CIE $L^*$ value was found in pre-rigor samples injected with sodium lactate. Lactic acid injection caused color fade in pre-rigor and post-rigor samples. Interaction between marinade treatment and storage period was found statistically significant (p<0.05). At day 0 and 3, the lowest CIE $b^*$ values obtained pre-rigor samples injected with sodium lactate and there were no differences were found in other samples. At day 6, no significant differences were found in CIE $b^*$ values of all samples.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.746-751
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• 2005

The purpose of this study was to evaluate the selective marinates, red win, ginger, ginseng, and green tea, for improving the sensory characteristics of pork hind legs. The marinated samples of pork hind legs were analyzed for their physicochemical propenies and sensory characteristics. Especially, overall acceptabilities of them were compared with bacon the most palatable pork meat to Koreans. After marinating, all the meats except the red wine marinated meat showed pH increase. After cooking, all the marinated meat including red wine marinated meat recorded further pH increase. The water holding capacities(WHC's) of the marinated meats except the ginger one showed a tendency of decrease. however, who's or all the cooked meats were increased greatly. Only the L-value or the green tea marinated meat increased After cooking, the L-values of the red wine and ginseng marinated meats were lower than that of the unheated cooked meat The a-value of the green tea marinated meat recorded the lowest In the hardness and gumminess test all the marinate treatments showed lower values than the control did. the brittleness of all the marinated meats except the ginger one decreased The flavor of the cooked ginger marinated meat was improved to the similar level of bacon. The textures of all the treatments except the green tea marinated meat were improved the overall acceptability of the ginger or ginseng marinated meat improved greatly to $87.6\%$ of bacon$(100\%)$.