• Journal of Animal Science and Technology
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• v.55 no.3
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• pp.211-217
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• 2013

The objective of this study was to investigate the physical and chemical composition, fatty acid profile and sensory property of horse meat according to meat quality grade (1 and 2) and cuts (loin, chuck roll and top round). The lipid content of loin was significantly higher (p<0.05) in grade 1 (4.65%) compared with grade 2 (2.31%), whereas moisture content was lower (p<0.05) in grade 1 than in grade 2. The pH value was significantly lower (p<0.05) in loin than in other cuts regardless of meat quality grade. Shear force value of loin was significantly different (p<0.05) between grades 1 (5.87 $kg/cm^2$) and 2 (10.86 $kg/cm^2$). Water-holding capacity values of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Meat color values ($L^*$, $a^*$ and $b^*$) of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Palmitoleic acid of loin in grade 1 (11.39%) was higher (p<0.05) than that in grade 2 (5.36%). Stearic acid of loin in grade 1(3.58%) was lower (p<0.05) than that in grade 2 (7.02%). Overall palatability of loin, chuck roll and top round did not differ (p>0.05) between grades 1 and 2. Therefore, meat quality grade had mainly affected lipid and moisture contents, shear force, palmitoleic acid and stearic acid of horse loin; and horse loin of grade 2 had lower pH and higher $L^*$, $a^*$ and $b^*$ than the other cuts.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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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 $1^+$.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.30 no.3
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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.

• Journal of Korean Society on Water Environment
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• v.32 no.3
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• pp.281-290
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• 2016

In the northernmost basin of the Bukhan River, pollution sources can have a concentrated distribution. In these basins, small streams show low flow with various and rapid water quality change in low pollutants load. Therefore, a water quality improvement plan of small streams and main stem will be necessary to establish the characteristics of small streams. This study selected a representative Hwacheon-gun in the northernmost basin of the Bukhan River. Hydro analysis was performed with GIS tools using DEM. A total of 152 small streams were listed. A total of 51 survey locations were selected after applying the selection criteria. Flow rate and water qualities were investigated. Pollution sources and pollutants loads were calculated for each basin. Pollution grade and typological classification were performed by cluster analysis using standardized environmental condition factors. As a result, G04, G01, H01 locations were found to have the worst pollution grades whereas J01, P01, and P02 had less pollution. Typological analyses were able to classify six types for the surveyed small streams. An effective water quality improvement plan was obtained based on the results of pollution grade and typological analysis using environmental condition factors of this study.

• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.1
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• pp.129-137
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• 2018

Objective: The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Methods: Beef trimmings from commercial butcher were collected, designated into 4 treatments differing in beef trimmings grade and freezing, processed into restructured steaks with 1% microbial transglutaminase and then analyzed for product quality. Results: The results showed that all meat from different groups could be tightly bound together via cross-linking of myosin heavy chain and actin as observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Microbial counts of psychrotrophic and mesophilic bacteria were not affected by treatments (p>0.05), and no detectable of thermophilic bacteria were found. Regarding effect of beef trimmings grade, steaks made from beef trimmings grade II (16.03% fat) showed some superior sensorial qualities including higher tenderness score (p<0.05) and tendency for higher scores of juiciness and overall acceptability (p<0.07) than those made from beef trimmings grade I (2.15% fat). Moreover, a hardness value from texture profile analysis was lower in steaks processed from beef trimmings grade II than those made from grade I (p<0.05). Although some inferior qualities in terms of cooking loss and discoloration after cooking were higher in steaks made from beef trimmings grade II than those made from beef trimmings grade I (p<0.05), these differences did not affect the sensory evaluation. Frozen beef improved the soft texture and resulted in effective meat binding as considered by higher cohesiveness and springiness of the raw restructured product as compared to fresh beef (p<0.05). Conclusion: The results indicated the most suitable raw beef for producing restructured steaks without detrimental effect on product quality was beef trimmings grade II containing up to 17% fat which positively affected the sensory quality and that frozen beef trimmings increased tenderness and meat binding of restructured beef steaks.

• Journal of Veterinary Clinics
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• v.5 no.1
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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.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.3
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• pp.202-208
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• 2014

This study was carried out investigate the effects of dietary addition of mineral and sugar on the dry matter intake, daily gain, yield grade and quality grade of Hanwoo (Bos taurus coreanae) steers. Three diets fed to steers included a control diet (concentrate mix and rice straw : C) and two treatments diet (control diet + black sugar 100 g + mineral 100 g : T1, and control diet + black sugar 150 g + mineral 50 g : T2). The results are summarized as follows; total feeding intake, body weight gain and daily gain did not show significant differences among the three treatments. Cold carcass weight was significantly (p<0.05) higher in T2 than in the other two treatments (C and T1). There was no significant difference in yield traits of back fat thickness, longissimus muscle area and yield grade among the three treatments (C, T1 and T2). Marbling score showed significantly (p<0.05) higher in order of T2 (5.67) > T1 (4.67) > C (3.67). Meat color, fat color, texture and maturity were no significant difference. Quality grade was higher in T2 than in the other two treatments (C and T1), but there was no significant difference. The results show that marbling score and quality grade of Hanwoo can be increased by high dry matter intake with feeding addition of mineral and sugar.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.292-298
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• 2003

This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531％, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.

• Journal of Korean society of Dental Hygiene
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• v.8 no.3
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• pp.115-126
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• 2008

Purpose : The research which sees width for a wide gain and loss is about brush qualitative management of the child about dental hygiene of the child is investigated the brush qualitative actual condition. Methods : The data which is collected used SPSS(Statistical Package for the Social Science) WIN 11.5 programs and analyzed, a frequency and a percentage with analytical technique, in order to grasp the general quality of the investigation object person produced to examine is about the brush quality control actual condition of the children opinion t-test (verification) frequency analyses and $x^2$(Chi-square) verifications, executed. Result : The followings are the findings of this research. First, the children about the reason which wipes this 83.4% the thing protection dental caries answer back, followed in grade and considers the difference which was visible(p<0.001). Second, wipes whether to experience is educated answer back 83.0% was educated, followed in sex and considers the difference which was visible(p<0.05). Third, when 1 time is brush quality of the children doing, in grade and the time when becomes disturbance was, most between 2~3 minutes followed considers the difference which was visible(p<0.01). Fourth, when 1 time is brush quality of the children doing, in grade and the time when becomes disturbance was, most between 2~3 minutes followed considers the difference which was visible(p<0.01). Fifth, when 1 time is brush quality of the children doing, in grade and the time when becomes disturbance was, most between 2~3 minutes followed considers the difference which was visible(p<0.05, p<.001). Sixth, Use duration of the toothbrush the child of most was 3~6 months, according to grade and sex was visible the difference which considers. Conclusion : Are oral healthily of the children is the knowledge which relates with a brush quality and practical degree important. Therefore this there must be dental health education program development will be able to improve, means must reflect the dental health education at the time of.