• Asian-Australasian Journal of Animal Sciences
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• 제15권4호
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• pp.591-595
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• 2002

Three hundred thirty five progeny testing steers of Korean beef cattle were evaluated ultrasonically for back fat thickness (BFT), longissimus muscle area (LMA) and intramuscular fat (IF) before slaughter. Class measurements associated with the Korean yield grade and quality grade were also obtained. Residual standard deviation between ultrasonic estimates and carcass measurements of BFT, LMA were 1.49 mm and $0.96cm^2$. The linear correlation coefficients (p<0.01) between ultrasonic estimates and carcass measurements of BFT, LMA and IF were 0.75, 0.57 and 0.67, respectively. Results for improving predictions of yield grade by four methods-the Korean yield grade index equation, fat depth alone, regression and decision tree methods were 75.4%, 79.6%, 64.3% and 81.4%, respectively. We conclude that the decision tree method can easily predict yield grade and is also useful for increasing prediction accuracy rate.

• 한국식품영양학회지
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• 제28권3호
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• pp.415-421
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• 2015

This study investigated the quality change of strip loin from hanwoo with quality grade 2 produced by dry aging, and compared the quality of dry-aged strip loin with that of strip loin from hanwoo with quality grade $1^+$. Hanwoo strip loins with quality grade $1^+$ (SL1) and 2 (SL2) after a day of slaughter and dry-aged strip loin (DSL2) aged for 21 days at $2^{\circ}C$ with 85% humidity were obtained from local markets. The proximate composition, pH, cooking loss, lipid oxidation, instrumental color (CIE $L^*$, $a^*$ and $b^*$ value) and sensory properties of the strip loins were measured. DSL2 contained low moisture and high protein contents compared with SL2, and low fat, high protein, and high ash contents compared with SL1 (p<0.05). The pH and cooking loss were higher and lower, respectively, in DSL2 compared to SL2 (p<0.05). SL1 had a higher pH than DSL2 (p<0.05). However, the cooking loss was not different between SL1 and DSL2. The TBARS value was the highest in DSL2 and the lowest in SL2 (p<0.05). DSL2 had higher $L^*$ and $b^*$ value compared with SL2 (p<0.05). There were no significant differences of $L^*$, $a^*$ and $b^*$ values between DSL2 and SL1. Sensory properties such as the color, flavor, taste, texture, and acceptability of DSL2 were higher than those of SL2 (p<0.05). There was no significant different in all sensory properties between DSL2 and SL1. According to the results, dry aging can improve the nutritional and sensorial quality of strip loin with quality grade 2 to quality comparable to quality grade $1^+$.

• 한국수산과학회지
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• 제52권3호
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• pp.199-208
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• 2019

The present study compared the sensory and physicochemical characterizations of Alaska pollock Theragra chalcogramma roe according to the L, M, S, 2S, KA, KB, KC, and G grades. The mean weights of the Alaska pollock roe were 81.2 g (74.1-85.7 g) in the L grade, 48.4 g (41.1-54.8 g) in the M grade, 38.6 g (33.5-45.6 g) in the S grade, 29.3 g (25.7-34.2 g) in the 2S grade, 45.7 g (41.4-50.0 g) in the KA grade, 41.4 g (37.7-46.1 g) in the KB grade, 38.3 g (36.0-42.6 g) in the KC grade, and 15.0 g (14.2-15.6 g) in the G grade. The results of the sensory (transparency, physical damage, texture, and odor) and physicochemical (moisture, amino nitrogen and volatile basic nitrogen contents, Hunter redness, and texture) evaluations revealed that, in the normal group, the quality of Alaska pollock roe was highest in the L grade followed by the M, S, and 2S grades whereas, in the cut-group order, the quality was highest in the KA grade followed by the KB, KC, and G grades. The present results suggest that the L, M, S, 2S, KA, and KB grades could be used for high-quality Alaska pollock roe products.

• 한국임상수의학회지
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• 제5권1호
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• pp.1-7
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• 1988

An observational study was conducted to evaluate the effect of anterior pituitary gonadtropin on super-ovulation in donors, embryo quality, development stage of embryo, transfer location, corpus luteum quality of recipient, ease of transfer and induced versus natural estrus on pregnancy rates. The data were collected from 451 non-surgical transfers of fresh and frozen bovine embryos. 1. The average number of CL, formed in ovaries which were stimulated with follicular stimulating hormone, and/or APG, were 11. 1${\pm}$1.21, 12.3${\pm}$1.84, respectively. The numbers of embryos recovered were 8.2${\pm}$1.35, 8.7${\pm}$ 1.39, and the numbers of transferable embryos were 6.4${\pm}$0.98. 6.6${\pm}$1.01. respectively. 2 There was no effect of spontaneous versus prostaglandin-induced estrus of recipients on pregnany rates of either fresh (61.5% vs. 59.5%) or previously frozen(54.5% vs. 58.5%) embryos. 3. There were significant differences(p<0.05) in pregnancy rates for embryo grade 1(63.6%), grade 2 (45.4%) and grade 3 (30.4％) in fresh group and for grade-1 (60.5%), grade-2 (47.8%) and grade-3 (18.1%) in previously frozen embryos. 4. The recipients transfered with embryo morulae were found to have a lower (p<0.05) pregnancy rates than those transfered with embryos of blastocyst in be th fresh and previously frozen embryos. 5. There was no significant difference between transfer locations in pregnancy rates using both fresh and frozen embryos. 6. Attempts to select recipients for high pregnancy rates on the basis of corpus luteum (CL) quality were performed. CL were classified into 3 quality grades, on the basis of size and prominence. Quality grades 1 and 2 group had higher (p<0.05) pregnancy rates than grade-3 group using both fresh and frozen embryos. 7 Ease of transfer was ranked to a scale of one to three on the basis of increasing difficulty (time required). Transfers ranted as ease score 1 and 2 had significantly higher (P<0.05) pregnancy pregnancy rates (45.8%, 66.6%) than ease score 3 (27.7%, 31.8%) using both fresh and frozen embryos respectively.

• 한방안이비인후피부과학회지
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• 제30권3호
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• pp.20-30
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• 2017

Background : Tinnitus is common disorder with many possible causes and a symptom of many different diseases but has no effective treatment. Approximately 20% of tinnitus patients experience the disorder to a degree that their quality of life and productivity are impaired. Objectives : 1. Through symptoms of tinnitus, we tried to find out the relationship of Heo-sil(虛實) and Jang bu byun jeung(臟腑辨證). 2. By testing THI, we tried to evaluate the quality of life between high-grade tiny noise and low-grade roar tinnitus patients group. Methods : 34 patients were recruited in this study who was ill with tinnitus. They wrote out the questionnaire about tinnitus and the tinnitus Handicap Inventory(THI). Results : 1. The vast majority of high-grade tiny noise patients are Heojeung(虛症). 2. The vast majority of low-grade roar patients are Siljeung(實症). 3. The number of patients with intermittent and persistent tinnitus is similar. 4. In high-grade tiny noise, Sin jung hyu son type(腎精虧損型) patients are less comfortable with quality of life than Bi wi heo yak type(脾胃虛弱型) patients. 5. Low-grade roar patients are less comfortable with quality of life than high-grade tiny noise atients Conclusions : Jang bu byun jeung(臟腑辨證) and Distinguishing between Heo(虛) and Sil(實) is expected to have positive effects on tinnitus treatment.

• 한국축산식품학회지
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• 제33권3호
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• pp.305-316
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• 2013

The strategy for increasing the palatability of Hanwoo beef through fattening could lead to a decline in yield grade. The aim of this study was to examine the meat quality traits of Longissimus dorsi (LD) muscle from carcasses of Hanwoo steers at different yield grades. A total of 246 Hanwoo steers was divided into the following yield grades: A (n=77), B (n=76) and C (n=93). Meat quality traits, including proximate composition, cholesterol content, nucleotide content, dipeptide content, creatine and creatinine, free amino acid content, fatty acid composition, instrumental meat color, pH, water holding capacity, drip loss, cooking loss, and sensory qualities of the LD muscle from the 3 yield grades of Hanwoo carcasses were measured. The decline in yield grade from A to C resulted in an increase in crude fat and cholesterol content as well as a decrease in inosine 5'-monophosphate and aspartic acid in the LD muscle (p<0.05). In terms of fatty acid composition, the LD muscle from yield grade A had higher SFA and PUFA and lower MUFA content than that from yield grade C (p<0.05). However, the ratio of PUFA/SFA and n-6/n-3 did not differ among LD muscles from the 3 yield grades. There were no significant differences among other meat quality traits in relation to the yield grade. In conclusion, we suggest that the changes of substances related with health and flavor can be considered in order to obtain better quality Hanwoo beef.

• Journal of Animal Science and Technology
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• 제47권6호
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• pp.1095-1100
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• 2005

본 시험은 초음파진단기를 이용한 한우의 도체육질 예측기법의 확립과 예측율 향상을 목적으로 실시하였다. 도체육질 등급별 초음파 표준화상과 초음파 육질 index를 활용한 decision tree 분석을 이용하여 24개월령 거세한우 66두의 도체육질 등급을 예측하였으며, 그 결과를 요약하면 다음과 같다. 초음파 육질 index를 이용한 의사결정나무 분석 결과, 초음파 화상 내 늑골의 선명도가 육질 등급에 가장 큰 영향을 미치는 것으로 나타났다. 거세한우 66두를 대상으로 초음파 육질 index에 의한 도체육질 등급의 예측율은 86.4%를 나타났으며, 도체 등급별 초음파 표준화상을 이용한 78.8%에 비해 7.6%의 예측율 향상을 보였다.

• Asian-Australasian Journal of Animal Sciences
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• 제33권8호
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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.

• Journal of Animal Science and Technology
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• 제45권1호
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• pp.151-156
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• 2003

국내에 생우로 수입된 호주산 육우 Hereford, Angus, Murray Grey, Hereford${\times}$Angus 각각 10두의 도체등급 특성을 비교 분석하여 수입생우의 국내 비육에 대한 기초자료를 제시하고자 실시하였다. 육량등급요인 중 등지방 두께는 Hereford종이 13.7mm로 가장 얇았으며, Angus, Murray Grey, Hereford${\times}$Angus은 각각 18.20, 18.90, 17.30mm로 나타났다(p<0.05). 배최장근 단면적에서는 품종간 유의적인 차이가 나타나지 않았으며(p>0.05), 육량지수는 Hereford종이 64.63으로 가장 높았고, Murray Grey종이 62.43으로 가장 낮았다(p<0.05). 육질등급요인 중 육색은 다른 품종들에 비하여 Hereford종이 낮았으며, 지방색은 Angus종이 가장 높았다(p<0.05). 성숙도는 다른 품종에 비하여 Angus종이 가장 낮았으며(p<0.05), 근내지방도, 조직감에서는 품종간에 차이가 없었다. 품종별 근내지방도 등급 출현율은 Angus종이 근내지방도 1++등급 이상이 50%를 차지하여 가장 높았으며, Hereford종이 전두수 1++등급 미만으로 가장 낮게 나타났다. 품종별 최종 도체등급 출현율에 있어서 육질등급에서는 Angus종이 육질 2등급 출현율이 20%로 가장 좋았으며, Hereford종과 교잡종(Hereford$\times$Angus)은 100% 육질 3등급으로 가장 저조한 성적을 보였다. 육량등급 출현율에 있어서는 Hereford종이 육량 B등급 출현율 30 %로 가장 좋은 성적을 보였으나, Angus종과교잡종(Hereford${\times}$Angus)은 100% 육량 C등급으로 가장 저조한 성적을 보였다. 전체적으로 볼 때 교잡종은 전 두수 육질 3등급, 육량 C등급을 보여 육질 및 육량 면에서 가장 저조하였다. 본 연구결과 수입생우(거세우)는 한우거세우에 비하여 육량, 육질 모든 면에서 저조한 결과를 보였다. 그러나 비육시험에서 한우와 동일하게 시험을 하지 못한 면에서는 아쉬운 점이 있었으며, 한우거세우와 정확한 비교를 위해서는 동일조건에서 한우와 수입생우의 비교시험이 필요하다고 사료된다.

• 한국작물학회지
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• 제35권3호
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• pp.259-264
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• 1990

맥주맥은 품질이 대단히 중요하므로 원맥의 합리적인 품질유지 체계를 확립하기 위한 연구의 일부로서 원맥의 저장기간, 저장환경, 원맥의 등급, 원맥의 품종별 혼합가공시의 문제점들을 맥아제조면에서 실험 검토한 바 그 결과를 요약하면 다음과 같다. 1. 우리나라 기후조건에서 상온실내 저장을 1년이상하면 2% 이상, 3년차에는 8% 이상의 발아율 감소를 초래하였으며 따라서 원맥의 저장기간을 단축해야 품질이 향상될 것이다. 2. 낮은 등급일수록 저장기간에 따른 원맥의 발아율 감소가 심하였으므로 하위 등급의 저장기간을 단축해야 한다. 3. 우리나라 양곡 저장고의 1급 창고에서는 15개월간의 저장기간에는 발아율에 큰 차이가 없었으나, 등외창고에서는 13개월 저장 이후 발아율이 급격히 감소되었다. 4. 1,000입중과 정립율은 16개월간 저장기간까지에 저장고의 등급과 저장기간에 따른 큰 변이가 없었다. 5. 두 품종의 혼합가공시의 입중 변이는 단일품종의 입중변이보다 커지며, 맥주맥의 맥아율은 종실의 크기와 품종에 따른 차이가 컸으므로 혼합가공을 피해야 하고 정립율 제고를 위한 육종과 아울러 맥아 생산단계까지는 품종별로 원맥의 생산, 축장 및 맥아제조가 이루어지는 체계수립이 절실히 요구된다.