• Korean Journal of Poultry Science
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• v.44 no.1
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• pp.41-49
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• 2017

This study was conducted to identify the quality and functional properties of meat and meat batter among commercial broilers and two different ages of spent layers. Breast and whole leg meat samples were prepared from the broilers and spent layers to compare meat quality traits: Commercial broiler (Arbor Acre; 6-week-old) and two different ages of spent layers (Hy-Line; 70 and 95-week-old). Three types of meat batters containing breast meat as 50% of total ingredients were also prepared to analyze processing qualities. The broiler showed the highest water holding capacity (p<0.05) and the lowest cooking loss value (p<0.05) in both meat and meat batter samples. The breast and leg meat of the 95-week-old layers showed the highest shear force value (p<0.05), and also showed the highest shear force and hardness values in the meat batter. Although the oldest layer meat showed tougher textural traits than the 70-week-old layers, no significant differences were found for cooking loss and water loss values in both the meat and meat batter samples. Besides, panelists gave equivalent scores within different ages and parts of the cooked layer meats in the sensory evaluation. Similar ratios of polyunsaturated fatty acids to saturated fatty acids, and omega-6 to omega-3 fatty acids were obtained from both the 70-week-old layer and 95-week-old layer meats. In conclusion, the 95-week-old spent layers, especially for breast meat, had equivalent potential as raw materials for processed meat products compared to the 70-week-old layers.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.11
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• pp.5947-5955
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• 2013

This study was intended to estimate the axial deformation of joint between pavement modules in the rapid-constructible modular pavement system, and to investigate the applicability of two-phase composites for a joint material, which was composed of cement paste, epoxy, or polyurethane as a matrix and sand as particles. A case which had supports under the pavement module as well as a case which the module was put on roadbed directly were considered in FEM analysis for the axial deformation. The effect of self-weight, live load, thermal change, and drying shrinkage were estimated and the thermal change was found to cause the largest deformation compared to the others. Deformation capacity of two-phase composites was predicted using the modified shear-lag model. In the analytical results for the elastic modulus and maximum tensile strain with different volume fractions of sand, 20~30 % replacement of sand was revealed to satisfy the required strain capacity with economy when if the width of joint was designed to be 15~20 mm.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.650-663
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• 2021

The objective of this study was to examine the relationship between meat quality attributes and the changes of sarcoplasmic protein acetylation and myofibrillar protein acetylation in lamb longissimus thoracis et lumborum muscles at different postmortem phases. Protein acetylation, color, pH, shear force, myofibril fragmentation index and cooking loss were measured. The total level of acetylated sarcoplasmic proteins showed a negative relation with pH, a positive relation with a^*, b^* and cooking loss at the pre-rigor phase. Sarcoplasmic proteins acetylation affected postmortem pH by regulating glycolysis, which in turn affects color and cooking loss. The total level of acetylated myofibrillar proteins showed a positive relation with shear force at the pre-rigor phase. Myofibrillar proteins acetylation affected meat tenderness by regulating muscle contraction. This study indicated that acetylation played a regulatory role of meat color, water-holding capacity, and tenderization process at early postmortem.

• Journal of the Earthquake Engineering Society of Korea
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• v.1 no.1
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• pp.57-67
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• 1997

The objective of present paper is to investigate elasto-plastic behaviour and estimate the resistance capacity of a beam-shear wall structural system against earthquake ground accleration exciations. Pushover analysis is adopted to estimate inttiate and post stiffnesses and yielding point for inelastic response analysis in LPM (Lumped Parameter Mass) model, and modified Clough model is used as the hysteresis rule of each story. Three earthquake waves are used in the analysis but their peak ground accelerations are changed to be 0.12g, 0.24g. It is assumed that the earthquakes act in the longigtudianl direction of a 25 Story apartment building which consists of two some unit plan. The distribution of story ratio and ductility ratio are estimated and discussed within Korean, Japanese code and UBC.

• Journal of the Earthquake Engineering Society of Korea
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• v.8 no.5 s.39
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• pp.1-14
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• 2004

The seismic behavior of a 1/3-scale model of a two-story unreinforced masonry (URM) structure typically used in constructing low-rise residential buildings in Korea is studied through a shaking table test. The purposes of this study are to investigate seismic behavior and damage patterns of the URM structure that was not engineered against seismic loading and to provide its experimental test results. The test structure was symmetric about the transverse axis but asymmetric to some degrees about longitudinal axis and had a relatively strong diaphragm of concrete slab. The test structure was subjected to a series of differentlevels of earthquake shakings that were applied along the longitudinal direction. The measured dynamic response of the test structure was analyzed in terms of various global parameters (i.e., floor accelerations, base shear, floor displacements and storydrift, and torsional displacements) and correlated with the input table motion. Moreover, different levels of seismic performance were suggested for performance-based design approach. The results of the shaking table test revealed that the shear failure was dominant on a weak side of the 1stfloor while the upper part of the test model remained as a rigid body. Also, it was found that substantial strength and deformation capacity existed after cracking.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.557-563
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• 2015

The present study was carried out to investigate the effects of soy protein hydrolysates (SPHs) addition on the quality characteristics of pork patties. The SPHs was prepared by subcritical water process (SWP) at 180℃ without holding time and mixed with the pork patty components at varying concentrations (0-3%), and the patties were stored at 4℃ for 14 d. As quality parameters, instrumental color, thiobarbituric acid-reactive substances (TBARS), pH, water holding capacity (WHC) and shear force were measured at the end of storage. Regardless of SPHs concentration, the addition of SPHs significantly manifested low L* and high a* values compared to those of untreated control (p<0.05). For b* value, addition of SPHs in the 0.5-1.5% was unaffected, while >2.0% of SPHs caused significantly lower b* than control (p<0.05). The color changes in pork patties with and without SPHs were also identified in visual appearance where the pork patties containing 0.5-2.0% showed bright red color which was comparable to brownish color of control and patties containing >2.5% SPHs. Lipid oxidation was delayed by the addition of 0.5-1.5% SPHs, while it was accelerated by the addition of 3% SPHs. The pH of patties increased with increasing concentration of SPHs, whereas there were no significant differences in WHC and shear force of patties. Consequently, the results indicated that the addition of 0.5-1.5% SPHs had a potential advantage in suppressing oxidative deterioration of fat-containing meat products during chilled storage.

• Journal of the Korean Geotechnical Society
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• v.34 no.10
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• pp.5-16
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• 2018

The ever-increasing amount of waste vinyl is causing big environmental problems. In particular, those from farming industry are sometimes left on site or even illegally reclaimed due to the lack of environmental concerns and capacity for collection, which worsens the situation. It is, therefore, believed that the recycling of waste vinyl is the most ideal solution in the viewpoint of environmental preservation. In this context, the potential of vinyl strip as a ground reinforcing material is investigated to expand the application of waste vinyl recycling. In this study, a series of uniaxial compression tests and resonant column tests were performed for sand specimens reinforced with vinyl strips and cement to investigate their reinforcing effects on static and dynamic behaviors. The changes in the uniaxial compressive strength (UCS), the shear modulus and the damping ratio according to the mixing ratio of vinyl strips and cements were analysed for sand specimens, having 40% and 60% relative densities, under various mixing conditions. As a result, both the static and dynamic reinforcing effects of vinyl strip-cement mixture were confirmed and the optimum mixing ratio was proposed.

• Journal of Animal Science and Technology
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• v.47 no.3
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• pp.457-464
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• 2005

A total of 80 pigs were used to investigate the effect of crossbred method on meat quality. Crossbred pigs were alloted into one of two experimental groups[T1 : Landrace ${\times}$ Yorkshire ${\times}$ Duroc(LYD) and T2: Yorkshire ${\times}$ Berkshire ${\times}$ Berkshire(YBB)]. Crossbred pigs were slaughtered at approximately 110kg live weight, and pH, cooking loss, texture, shear force, color(CIE $L^*$ $a^*$ $b^*$), fatty acid composition and sensory evaluation were measured in pork loin. Crude fat percentage was higher in YBB, whereas protein was higher in LYD than that for the other groups. Shear force was lower in YBB than LYD, but, pH and water-holding capacity were not significantly different. In meat color, $L^*$ was higher in YBB than LYD, whereas $a^*$ and $b^*$ were not significantly different between breeds. Hardness, adhesiveness and gumminess of YBB were significantly lower than LYD. Saturated fatty acid of YBB was lower than that for LYD and essential fatty acid was higher in YBB. In sensory evaluation of cooked meat, color, marbling score and overall acceptability were significantly higher in YBB, Aroma, flavor, taste, juiciness and overall acceptability of YBB were significantly higher than LYD in fresh meat. In conclusion, the overall meat quality was better in YBB than that for LYD.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.553-564
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• 2020

The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and 0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin and 0.3% carrageenan). The moisture content was the highest for the semi-dried restructured jerky from G0.5C and G1C groups, which showed the lowest for shear force value (p < 0.05). The processing yield of semi-dried restructured jerky with carrageenan was higher compared to that of the control group (p < 0.05). The rehydration capacities of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration capacity of the control group (p < 0.05). Water activity, lightness, yellowness, flavor score, texture score, and overall acceptability were the highest (p < 0.05) for the semi-dried restructured jerky from the G1C group. No significant (p > 0.05) difference was observed in appearance score among restructured jerky prepared from duck skin gelatin and carrageenan. Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried restructured jerky formulations results in the optimization of quality characteristics.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.403-416
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• 2018

In this study, the dietary effects of probiotics with a liquid application system on meat quality and physicochemical characteristics of pigs were evaluated. A total of 80 Landrace${\times}$Yorkshire${\times}$Duroc (LYD) 3-way crossbred pigs (average age $175{\pm}5d$) were assigned to a conventional farm and a probiotics farm equipped with a liquid probiotics application system (40 pigs in each farm). The two treatments were: CON (diet without probiotics) and PRO (diet with probiotics). Dietary probiotics decreased shear force in the longissimus muscle compared to the control group (p<0.05). The treatment diet did not affect backfat thickness, carcass weight, meat color, cooking loss, water holding capacity (WHC), and drip loss. Dietary probiotics significantly reduced ash, salinity, and pH (at 5 and 15 d) (p<0.05). There was no significant effect on thiobarbituric acid reactive substance (TBARS) values. Polyunsaturated fatty acid (PUFA) and omega fatty acids (${\omega}3$ and ${\omega}6$) were significantly (p<0.05) higher in the PRO group, whereas monounsaturated fatty acid (MUFA) was decreased. The free amino acid composition, serine, lysine, histidine, and arginine levels were significantly lower in the PRO than in the control group. The treatment group exhibited higher nucleotide compounds (hypoxanthine, inosine, GMP, IMP) than the controls. Also, levels of ascorbic acid and thiamin were significantly different (p<0.05), while minerals were not significantly different between the groups. In conclusion, feeding of probiotics had effects on shear force, ash, salinity, pH, PUFA, and some amino acids which related to taste and flavor without any negative effects on the pigs' carcass traits.