• Journal of Dairy Science and Biotechnology
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• 제26권1호
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• pp.53-57
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• 2008

• 식품산업과 영양
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• 제4권3호
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• pp.59-65
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• 1999

• Journal of Animal Science and Technology
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• 제52권3호
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• pp.237-244
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• 2010

In order to investigate the physiological properties of velvet antler of elk (Cervus e. canadensis) raised in Korea, antlers (n=378) were collected from deer in 8 provinces including Gyeonggi-do (n=53), Gangwon-do (n=49), Chungcheongbuk-do (n=62), Chungcheongnam-do (n=68), Jeollabuk-do (n=52), Jeollanam-do (n=15), Gyeongsangbuk-do (n=30) and Gyeongsangnam-do (n=49). The exterior characteristics (weight, length, girth and crown) of all antlers were measured, and 18 antler samples were randomly selected for measurement of interior characteristics such as specific gravity, capacity and diameter of cross section. The mean antler weight, length of the main beam and mean length of upper section were $4.87{\pm}1.79\;kg$, $83.7{\pm}13.2\;cm$ and $40.6{\pm}11.4\;cm$, respectively. Mean girth of the top, middle and base of the main beam were $27.1{\pm}5.9\;cm$, $22.1{\pm}3.6\;cm$ and $22.9{\pm}3.6\;cm$ respectively, indicating a slight narrowing in the middle of the antler. In each of the tines, the girth at the base was markedly thicker compared to the top. The depth of the crown at the top of the antler, and the average number of crowns and tines were $14.1{\pm}7.0\;cm$, $2.1{\pm}0.6$ and $3.0{\pm}0.5$, respectively. Although there was no significant difference in mean specific gravity between top and base, mean specific gravity of main beam tended to increase from top to base of the antler with decreasing capacity. Additionally, the inner diameter of the base of the antler was significantly reduced compared to that of the top, indicating a greater integumental thickening due to mineralization. Information on the morphological and physiological properties of elk antlers is scarce. Therefore, these results may be useful in providing basic information for the physiological properties of antler, and encourage further studies on antler morphology in other deer species showing species specific differences.

• 한국환경농학회지
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• 제27권3호
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• pp.253-259
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• 2008

과수의 생육기간동안 양분흡수는 과원토양의 환경에 영향을 받는다. 수확기에 신고 배에 Ca 결핍장해과로 보이는 과실의 발생 원인을 조사하기 위하여 과실에 생리장해가 발생한 4개 지역(울산,경주,평택,안성)의 과원 토양의 화학성 및 잎과 과실의 무기성분 함량을 조사하였다. 과실에 생리장해가 발생한 과원 토양의 치환성 Ca 함량은 정상관원에 비해 낮은 반면, 치환성K와 Mg 함량 및 T-N 함량은 높았다(P=0.05). 생리장해 과실의 과육과 과피의 Ca 함량은 건전한 과실에 비해 낮았으며, 과육과 과피의 Mg/Ca 비율은 건전 과실보다 높았다(P=0.05). 잎에 N/Ca 및 K/Ca 비율은 생리장해가 발생한 나무가 건전한 나무의 잎 보다 높았다. 따라서 신고 배의 생리장해는 Ca 함량의 부족에 의해 발생하는 유부과로 판단되며, 이는 토양에 치환성 K와 Mg 이온 및 T-N가 Ca 이온의 흡수에 장해요인으로 작용한 것으로 생각된다.

• 농업과학연구
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• 제45권1호
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• pp.58-65
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• 2018

Meat quality includes technological quality attributes, consumer acceptance, and credence characteristics. In terms of credence characteristics, animal welfare is one of the most interesting topics to both consumers and the livestock industry. Consumers prefer meat produced from livestock that has been raised in low stress and ecofriendly environments. The livestock industry cares about animal welfare to meet the requirements of consumers. Animal welfare is closely associated with the stress and physiological response of livestock to stress. Moreover, stress just before slaughter (i.e., pre-slaughter stress) has negative effects on not only animal welfare but also ultimately on meat quality. It is well-documented that pre-slaughter stress can influence ante- and post-mortem biological changes of the muscles, especially their metabolic properties and metabolites. The metabolic properties and metabolites contents also can modulate the postmortem changes of the muscles. Conversion of muscles to meat during postmortem is a very important process because it determines ultimately the meat quality. Thus, understanding pre-slaughter stress and physiological responses to stress in farm animals is important for animal welfare and meat quality. The purpose of this paper was to examine the concept of stress, physiological responses to stress, measurement of stress, and the relationships between stress indices and meat quality traits.

• 생명과학회지
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• 제12권6호
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• pp.740-744
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• 2002

배지의 물리성이 몇 가지 나리 품종 자구의 기내 증식과 증식된 자구의 순화에 미치는 영향을 구명하기 위해 수행되었다. 기내 인편배양과 자구배양에 의한 자구의 증식은 Oriental hybrid ‘Marco Polo’, ‘Casa Blanca’와 Asiatic hybrid ‘Jolanda’ 세 품종 모두 액체배지보다 고체배지에서 자구로부터 자구를 증식시켰을 때 형성된 자구의 수와 생장이 가장 양호하였다. 기외 순화단계에서는 모든 실험구에서 전배양이 고체배지였던 실험구가 생존율과 맹아율이 가장 높았으며, 특히 전배양에서 자구를 실험재료로 이용했던 실험구가 인편을 이용하였던 것보다 맹아율이 다소 양호하였다.

• International journal of advanced smart convergence
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• 제7권2호
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• pp.38-46
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• 2018

This study proceeded an experiment that can increase such physiological properties of heated radish extract. During the extraction of radish, including the byproduct, an increase in antioxidant properties of radish according the heating temperature was performed. Upon the extracts of radish bark and radish green extract(mucheong), the physiological functionalities and antioxidant activity were investigated. As a result, the color of radish ethanol extract in dependence of heating temperature, showed light brown color at low heating temperature and black color from $150^{\circ}C$. The total polyphenol content significantly increased as a result of heat treatment; 6.7 times and 22 times higher than the control at $110^{\circ}C$ and $150^{\circ}C$, respectively. DPPH radical scavenging ability and antioxidant property increased with increasing heating temperature; in comparison to heat-treated radish at $110^{\circ}C$ and $150^{\circ}C$, $IC_{50}$ decreased by 1/22 times. $IC_{50}$ of the control was 23times higher than $150^{\circ}C$ heat treated radish (Control $IC_{50}$:130.305). According to the graph that represents ABTS activity, antioxidant activity increased in dependence of heat treatment likewise to the total polyphenol content and DDPH radical scavenging activity. Upon heat treatment at $150^{\circ}C$, antioxidant activity in consequence of ABTS assay increased 23 times higher than the control.

• 한국축산식품학회지
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• 제33권3호
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• pp.395-402
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• 2013

Sodium chloride is used to improve various properties of processed meat products, e.g., taste, preservation, water binding capacity, texture, meat batter viscosity, safety, and flavor; however, many studies have shown that sodium chloride increases the resistance of many foodborne pathogens to heat and acid. Listeria monocytogenes has been isolated from various readyto- eat (RTE) meat and dairy products formulated with sodium chloride; therefore, the objective of this paper was to review the effects of sodium chloride on the physiological characteristics of L. monocytogenes. The exposure of L. monocytogenes to sodium chloride may increase biofilm formation on foods or food contact surfaces, virulence gene transcription, invasion of Caco-2 cells, and bacteriocin production, depending on L. monocytogenes strain and serotype as well as sodium chloride concentration. When L. monocytogenes cells were exposed to sodium chloride, their resistance to UV-C irradiation and freezing temperatures increased, but sodium chloride had no effect on their resistance to gamma irradiation. The morphological properties of L. monocytogenes, especially cell elongation and filament formation, also change in response to sodium chloride. These findings indicate that sodium chloride affects various physiological responses of L. monocytogenes and thus, the effect of sodium chloride on L. monocytogenes in RTE meat and dairy products needs to be considered with respect to food safety. Moreover, further studies of microbial risk assessment should be conducted to suggest an appropriate sodium chloride concentration in animal origin foods.

• 한국수산과학회지
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• 제55권4호
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• pp.408-416
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• 2022

This study investigated the physicochemical properties and physiological activities of jelly prepared from gelatin, sugar, bokbunja extract, and different amounts (0, 0.5, 1, 2 and 3%) of fermented sea tangle Saccharina japonica powder (FSP). The jelly moisture, pH, and sugar content slightly increased with increasing the FSP content. Hardness, springiness, gumminess, chewiness, and cohesiveness also increased with increasing FSP concentration. Jelly antioxidant activity did not change significantly with increasing FSP. In contrast, alcohol dehydrogenase and aldehyde dehydrogenase activities in the jellies increased significantly with increasing FSP concentration. β-secretase inhibitory activity in jellies also increased with increasing FSP concentration. Jellies containing 0.5 or 1% FSP achieved the highest overall sensory acceptance scores. Taken together, these data indicate that addition of FSP to jelly appears to improve its quality and physiological activities.

• Fibers and Polymers
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• 제6권1호
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• pp.89-94
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• 2005

The purpose of this study is to offer acoustical database of warp knitted fabrics by investigating frictional sound properties and physiological responses according to structural parameters such as construction, lap form, and direction of mutual guide bar movement. Fabric sounds of seven warp knitted fabrics are recorded, and Zwicker's psychoacoustic param­eters - loudness(Z), sharpness(Z), roughness(Z), and fluctuation strength(Z) - are calculated. Also, physiological responses evoked by frictional sounds of warp knitted fabrics are measured such as electroencephalogram (EEG), the ratio of high fre­quency to low frequency (HF/LF), respiration rate (RESP), skin conductance level (SCL), and photoplethysmograph (PPG). In case of constructions, frictional sound of sharkskin having higher loudness(Z) and fluctuation strength(Z) increases RESP. By lap form, open lap has louder and larger fluctuating sound than closed lap, but there aren't significant difference of physi­ological responses between open lap and closed lap. In direction of mutual guide bar movement, parallel direction evokes bigger changes of beta wave than counter direction because of its loud, rough, and fluctuating sound. Fluctuation strength(Z) and roughness(Z) are defined as important factors for predicting physiological responses in construction and mutual guide bar movement, respectively.