• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.871-880
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• 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
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• v.12 no.2
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• pp.107-122
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• 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
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• v.31 no.3
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• pp.305-314
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• 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
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• v.31 no.2
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• pp.90-97
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• 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
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• v.27 no.4
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• pp.440-449
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• 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).

• Korean Journal of Heritage: History & Science
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• v.40
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• pp.307-323
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• 2007

One of the distinguishing features of late Jeosun s Hanshi (poem in Chinese) is the numerous creation of Yeonjachyung Keesokshi (serial poem on folklore) which describes the folk manner and folk way of life in detail. Keesokshi s subject matter is the folklike in general including local features, geography, climate, local production, humanity, social conducts, and daily labor for living as well. By its material characteristics, Keesokshi reflects detailed life conditions of the society members in each levels, and represents the local customs as well as the folk emotions. Among the several kinds of Keesokshis, a Sesi Keesokshi focuses only in reciting the folk customs on each seasonal festival days, and the great numbers of such serial poems appear during the latter part of the Jeosun Dynasty. Its overall background is the transition of artistic trend which came after many social changes such as expansion of realism, uprising national consciousness, shaken status system, and the rising of 'Jeosun si motives in the Hansi history. Moreover, each writers various experiences and their interests in the reality and critical minds of common people contributed a crucial roll in creation of Sesi Keesokshi. 178 of the 584 remaining serial Sesi Keesokshi are written particularly about the folk customs in The Grand Full Moon Festival (the first full moon of a year by the lunar calendar). These Hanshis widely reflect the common ways of living by directly accepting the seasonal folk customs as the subject matters. Especially, close to the reality, these poems positively express the people's simple vigorous lives and create unrestrained lively image by describing the joys and sorrows of the folk ewistence along with their craving. Also, it is notable to have customs such as 'Shil-Ssa-Um' and 'No-gu-ban-kong-yang' as subjects for its rarity in other literatures.

• Korean Journal of Heritage: History & Science
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• v.40
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• pp.271-306
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• 2007

One of the distinguishing features of late Jeosun's Hanshi (poem in Chinese) is the numerous creation of Yeonjachyung Keesokshi (serial poem on folklore) which describes the folk manner and folk way of life in detail. Keesokshi's subject matter is the folklike in general including local features, geography, climate, local production, humanity, social conducts, and daily labor for living as well. By its material characteristics, Keesokshi reflects detailed life conditions of the society members in each levels, and represents the local customs as well as the folk emotions. Among the several kinds of Keesokshis, a Sesi Keesokshi focuses only in reciting the folk customs on each seasonal festival days, and the great numbers of such serial poems appear during the latter part of the Jeosun Dynasty. Its overall background is the transition of artistic trend which came after many social changes such as expansion of realism, uprising national consciousness, shaken status system, and the rising of 'Jeosunsi' motives in the Hansi history. Moreover, each writer's various experiences and their interests in the reality and critical minds of common people contributed a crucial roll in creation of Sesi Keesokshi. 178 of the 584 remaining serial Sesi Keesokshi are written particularly about the folk customs in The Grand Full Moon Festival (the first full moon of a year by the lunar calendar). These Hanshis widely reflect the common ways of living by directly accepting the seasonal folk customs as the subject matters. Especially, close to the reality, these poems positively express the people's simple vigorous lives and create unrestrained lively image by describing the joys and sorrows of the folk existence along with their craving. Also, it is notable to have customs such as 'Shil-Ssa-Um' and 'No-gu-ban-kong-yang' as subjects for its rarity in other literatures.

• The Journal of Korean Society for Radiation Therapy
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• v.27 no.2
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• pp.115-122
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• 2015

Purpose : The aim of this study, evaluate the accuracy of HeaxPOD evo RT system using the non-coplanar beam. Materials and Methods : 13 treatment plans are used which applied non-coplanar beams and 10 treatment plans which coplanar beams are used. the correction value what adjust to 6D couch is determined by each patient's setup errors only rotation direction. The study executed followings. first, Applying the correction value, measure the point dose and calculate the ${\gamma}$-index(${\gamma}=3%$ / 3 mm, ${\gamma}=2%$ / 2 mm). second, acquire data as previous methods without correction by HexaPOD. Results : For comparing the two results, we find out the more precise applying HexaPOD by point dose 0.2% in coplanar and non-coplanar. in the case of ${\gamma}$-index<1(${\gamma}=3%$ / 3 mm), more precise 2.2% in coplanar and 7% in Non-coplanar. Particularly, ${\gamma}$-index<1(2% / 2 mm) show the difference 9.2% in coplanar and 15.1% non-coplanar between apply HexaPOD and dose not apply HexaPOD. Conclusion : Using the HexaPOD is more precise than without HexaPOD. It suggests that HexaPOD evo RT system is very useful for precise and high dose delivery.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.703-712
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• 2017

In this study, the fat contents and fatty acid compositions of Korean beef (tenderloin, loin, strip loin, chuck roll, foreshank, top blade, top round, brisket point, center of heel, and ribs) and pork (tenderloin, loin, shoulder loin, foreshank, jowls, ham, eye of round, belly, skirt meat, and ribs) parts were investigated. The fat contents of Korean beef ranged from 5.25% (top round) to 35.94% (brisket point). The major fatty acids were palmitic acid (C16:0), stearic acid (C18:0), and oleic acid (C18:1, n-9); especially, oleic acid was the most abundant. Loin had similar fat content as ribs, but there were some differences in fatty acid composition. Linolenic acid (C18:3, n-3) and linoleic acid (C18:2, n-6) were the most abundant fatty acids in strip loin and ribs (38.63 mg/100 g and 564.71 mg/100 g, respectively). Arachidonic acid (C20:4, n-6) was only found in strip loin, top blade, and ribs, and its amounts were in the following order: ribs (2.50 mg/100 g)> strip loin (1.33 mg/100 g)> top blade (1.19 mg/100 g). Total trans-fatty acid (TFA) content of top round was the lowest among all parts, and the ratio of unsaturated fatty acid (UFA) was the highest in foreshank. The fat contents of pork ranged from 4.16% (tenderloin) to 18.47% (belly), but there was no significant difference in fat content between tenderloin, loin, foreshank, ham, and eye of round. The major fatty acids were palmitic acid, stearic acid, oleic acid, and linoleic acid, and their amounts were in the following order: oleic> palmitic> linoleic> stearic acid. Docosahexaenoic acid (C22:6, n-3) was only detected in belly, and the TFA content of belly was the highest. The ratio of UFA was highest in ham. These findings will be useful in the development of standardization data on fatty acid composition in different parts of Korean beef and pork.