• Food Science of Animal Resources
• /
• v.28 no.3
• /
• pp.363-372
• /
• 2008

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers' palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were separated from 5 Hanwoo steer beef (28-30 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling, and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated as tenderness, juiciness, flavor, and overall acceptability. The consumer living location, age, gender, occupation, monthly income, and cut were significantly related with the scores of sensory properties when steer beef were cooked as boiling cooking (p<0.05). The eating habit and aging of beef were also significantly related with the tenderness and overall acceptability scores (p<0.01) when beef were cooked as boiled. In grill cooking, living location, aging, and cut had the significant effect on the sensory properties of Hanwoo steer beef (p<0.01). When steer beef were prepared by Korean traditional roast cooking, consumer's sensory scores were significantly different by the living location, age, occupation, monthly income, eating habit of consumers, aging and beef cut (p<0.001). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution rate of tenderness, juiciness, flavor and overall acceptability for beef cut depending on cooking methods. In conclusion, Korean consumers' palatability for Hanwoo steer beef were related to the socio-demographic factors and the sensory scores were different by cut and cooking methods.

• Food Science of Animal Resources
• /
• v.28 no.4
• /
• pp.422-430
• /
• 2008

This study was conducted to investigate the nutritional composition and meat quality properties of Hanwoo steer beef by different cut. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yanaji (brisket)] prepared from 10 Hanwoo steers (28-30 months old) were used for this experiment. The range of pH was 5.46-5.64. In the chemical analysis, Hongduke contained highest protein contents (21.15%) and Dngsim had lowest protein contents (16.94%) (p<0.05). Fat contents were higher in Dngsim whereas those of Guri, Hongduke and Udoon were significantly lower when compared to the other cuts (p<0.05). There were not significantly different in meat color (L, a and b values) properties only except that L values were significantly higher in Dngsim among 10 cuts (p<0.05). Cooking loss (%) was higher in Guri, Hongduke, Udoon and Yangji whereas it was significantly love. in Cheggt (p<0.05). Warner-Bratzler shear force (WBS) was significantly higher in Abjin $(6.24inch^2/kg)$, whereas Dngsim $(3.45inch^2/kg)$ and Cheggt $(3.50inch^2/kg)$ were significantly lower than the other cuts (p<0.05). There was no significant difference in water-holding capacity (WHC) among 10 cuts (p>0.05). Total amino acid contents were significantly higher in Hongduke (p<0.05). Hongduke was highest in most kinds of amino acids, however, Udoon had the highest methionine and histidine contents among 10 cuts (p<0.05). Glutamate contents were high in all cuts and followed by aspartate, leucine and lysin. With regard to mineral contents, Ca was ranged from 47.63-70.69 mg/kg and Fe was ranged from 15.09-26.68 mg/kg in 10 cuts. Zn was highly contained in Guri (50.56 mg/kg) when compared to the other cuts (p<0.05).

• Journal of the Korean Institute of Landscape Architecture
• /
• v.37 no.5
• /
• pp.98-108
• /
• 2009

The purpose of this study is to analyze the characteristics of limited methods, economics and breeding appropriateness of native and imported ground cover plants in the methodology of a shallow soil rooftop garden. The new shallow soil rooftop gardening method uses a total of 13cm in soil thickness, including 4.5cm of top soil on a 7.5cm rock-wool-mat stacked onto a 1cm roll-type-draining plate. The total construction cost for each method of soil level within the design price standard for SEDUM BLOCK is 89,433won/$m^2$, and for DAKU is 92,550won/$m^2$. By comparing those two methods, the construction cost of the shallow soil artificial foundation methodology is 45,000won/$m^2$; this shows the new method is 50% less expensive than the existing method of shallow soil rooftop gardening. The experiment was executed on the rooftop of the Korean National Housing Corporation to ensure validity of the shallow soil artificial foundation planting, and the sample plants which were imported and grown now in native covering. A list investigating the growing plants was made of the cover rate in each plant class, both while alive and the dry plant weight. The native ground cover plants, Sedum kamtschaticum, Sedum middendorffianum, Allium senescens, Sedum sarmentosum, Aquilegia buergariana, and Caryopteris incana increased the cover rate, live weight and dry weight in the shallow soil artificial foundation method. Among the imported cover plants, Sedum sprium and Sedum reflexum, the cover rate increased and growth conditions improved. However, some species needed weed maintenance. After examination with the less expensive shallow soil artificial foundation method and growth analysis, it was found that rooftop gardens are a low-cost option and the growth of plants is great. This result shows the new method can contribute to the proliferation of rooftop gardens in urban settings.

• Journal of the Korean Institute of Landscape Architecture
• /
• v.28 no.4
• /
• pp.29-43
• /
• 2000

This study is carried out to investigate the cahracteristics of green management practices and green speed(i.e., ball-roll distance) on 129 Golf Courses in Korea, and to explain the effects of managemet practices that affect green speed. Data collected from green-keepers were subjected to frequency, correlation analysis, and multi-regression analysis using SPSSWIN(Statistical Package for the Social Science). The results are as follows. 1. In spring mowing height, 3.5-4 mm appeared the highest frequency(44.4%) and 4-4.5mm mowing height appeared the high frequency(41.0%). In summer mowing height, 4.5-5mm appeared the highest frequency(51.3%). In fall mowing height, 4-4.5mm appeared the highest frequency(41.0%). 2. In N-fertilizing amount of February and November, 0(zero) g/$m^2$ appeared the highest frequency. In N-fertilizing amount, of June and July 0-2 g/$m^2$ appeared the highest frequency. In N-fertilizing amount, of March, May, August, and September 2-4 g/$m^2$ appeared the highest frequency. In N-fertilizing amount, of October 2-4 or 6-8 g/$m^2$ appeared the highest frequency. 3. In spring topdressing times, 3-6 times appeared the highest frequency(52.6%). In spring topdressing amount, more than 2mm appeared the highest frequency(35.9%). In summer topdressing tierms, 0-3times appeared the highest frequency(71.8%). In summer topdressing amount, 0.5-1mm appeared the highest frequency(46.2%). In fall topdressing times, 0-3times appeared the highest frequency(47.4%). In fall topdressing amount, more than 2mm appeared the highest frequency(35.9%). 4. In spring irrigation tiems, 3-4times/a week appeared the highest frequency (30.6%). In spring irrigation amount, the irrigation below 5mm/day under appeared the highest frequency(38.7%). In summer irrigation times, 4-7times/ a week appeared the highest frequency(38.9%). In summer irrigation amount, 5-10mm/a day appeared the highest frequency(45.2%). In fall irrigation times, 2-3times/a week appeared the highest frequency(36.1%). In fall irrigation amount, the irrigation below 5mm/a day under appeared the highest frequency(45.2%). 5. In spring aeration times, 2 times appeared the highest frequency(55.2%). In spring aeration depth, 5-10mm appeared the highest frequency(81.6%). In fall aeration times, 1 time appeared the highest frequency(82.5%). In fall aeration depth, 5-10mm appeared the highest frequency(86.8%). 6. In spring green speed, 1.98-2.28 or 2.59-2.89mm appeared the highest frequency(32.7%). In summer green speed, 1.98-2.28mm appeared the highest frequency (46.9%). In fall green speed, 1.98-2.28mm appeared the highest frequency(38.8%). 7. The factors which affect green speed were mowing height, N-fertilizing, season, topdressing, irrigation, and aeration. Vertical mowing did not affect green speed. The order of the relevant important factors was mowing height >: N-fertilizing > season > topdressing > irrigation > aeration. Mowing height and N-fertilizing were the most important factors in green speed. As mowing height decreased, green sped always increased. As total N-fertilizing amount decreased, green speed increased. In summer, green sped decreased remarkably. As topdressing times increased and the topdressing amount decreased, green sped increased. As irrigation times increased and irrigation amount decreased, green speed increased.

• Journal of Animal Science and Technology
• /
• v.49 no.6
• /
• pp.857-870
• /
• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• Journal of Animal Science and Technology
• /
• v.49 no.6
• /
• pp.871-880
• /
• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.2
• /
• pp.107-122
• /
• 2002

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the flood composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were fur February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat ash and dietary fiber were 57.7~107.7% 42.9~131.9%, 79.2~118.3%, 54.5~ 100%, 40.7~80.8% and 42.1~113.2%, respectively.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.31 no.3
• /
• pp.305-314
• /
• 2011

This study was conducted to investigate the effect of harvest stage of corn on the quality of gunny bag silage manufactured with corn grown in paddy land of Department of Animal Resources Development, National Institute of Animal Science, RDA from 2009 to 2010. Corn "Kwangpyungok" was harvested at three different growth stages (milk, yellow ripen and ripen stage) and ensiled at each harvest stages. The content of crude protein (CP) of corn in gunny bag silage decreased with delayed harvest maturity, but the contents of ADF (acid detergent fiber), NDF (neutral detergent fiber), TDN (total digestible nutrient) and in vitro dry matter digestibility (IVDMD) were not changed with delayed harvest maturity. The contents of moisture, pH, and the nutritive values at three different harvest stages were not influenced by the method of silage manufacture and inoculant. The content of lactate in corn bag silage at milk stage was significantly increased (P<0.05), as compared with that of round baled corn silage. However, The contents of lactate in corn bag silage at yellow ripen stage and ripen stage were significantly decreased (P<0.05). Flieg's score in corn bag silage manufactured at milk stage increased as compared with that of round baled corn silage, and Flieg's score was hardly influenced by inoculant. Therefore, we suggest that manufacture method of bag silage can be new silage technique to improve the fermentation of corn silage and that smallscale stock farmer could be substituted bag silage for roll bale silage on small farm land.

• Journal of Bio-Environment Control
• /
• v.31 no.2
• /
• pp.90-97
• /
• 2022

This study was carried out to investigate the effect of side vent heights on temperature and relative humidity inside and outside the single-span plastic greenhouse (W: 7 m, L: 40 m H: 3.9 m) during natural ventilation. Four different heights (120, 100, 80, 60 cm) of the side vent were used as an experimental condition. Variations of temperature and relative humidity inside and outside the greenhouse and the differences between heights were compared by using one-way ANOVA. In the daytime, the difference in temperature between inside and outside the greenhouse was dropped from 14.0℃ to 7.1℃ as the side vent height increased. The temperature difference in the nighttime was less than 0.2℃ regardless of the height. One-way ANOVA on the temperature difference between heights presented that the statistical significance was founded between all of the combinations of height in the daytime. The difference in relative humidity between inside and outside the greenhouse was grown from -13.8% to -22.2% with a decrease in the side vent height. The humidity difference in the nighttime was less than 1% regardless of the height. One-way ANOVA on the humidity difference revealed that most of the side vent heights showed significance in the daytime but between 100 and 80 cm was not significant. It seemed because the external air became cooler during the experiment with a height of 80 cm. Conclusively, this study empirically demonstrated that the higher side vents resulted in the decrease of differences in temperature and relative humidity between inside and outside the greenhouse, and also the effect of side vent height was statistically significant. This study may be helpful for deciding the height of the side vent effective for controlling temperature and relative humidity in a single-span greenhouse during natural ventilation.

• Food Science of Animal Resources
• /
• v.27 no.4
• /
• pp.440-449
• /
• 2007

This study was conducted to investigate the compositions of different cuts of Hanwoo bull beef. 10 cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi(brisket)] were prepared from 10 Hanwoo bulls (-24 month old) slaughtered during 3 consecutive days. There were no significant differences in the calorie contents among the 10 cuts (p<0.05). In cholesterol content, Hongduke was significantly lower (26.74 mg/100 g) and Abjin was significantly higher (31.08 mg/100 g) than the other cuts (p<0.05). Free amino acid analysis revealed that there were high contents of glutamate (94.33-216.36 mg/100 g) and alanine (154.88-200.31 mg/100 g), followed by arginine, phenylalanine and lysine in the 10 cuts. In addition, Abjin, Bosup, Cheggt, Hongduke, Sulgit and Udoon had significantly higher inosine monophosphate (IMP) contents than Dngsim or Moksim (p<0.05). Inosine contents were highest in Bosup and Sulgit, whereas hypoxanthine contents were highest in Guri (p<0.05). Total collagen contents were significantly higher in Abjin followed by Yangi, Guri and Moksim (p<0.05). With regard to fatty acid composition, Dngsim had significantly higher $C_{18:0}$ than the other cuts, and Udoon had significantly higher $C_{20:4n6}$ than the other cuts (p<0.05). Total contents of saturated fatty acids (SFA) were significantly higher in Abjin, Dngsim and Yangi, whereas total contents of unsaturated fatty acids (UFA) were significantly higher in Hongduke than the other cuts (p<0.05).