• Food Science of Animal Resources
• /
• v.27 no.2
• /
• pp.244-249
• /
• 2007

This study was conducted to determine the effect of feeding dietary mugwort on the beef quality during 14 month(from 14 month to 27 month) with 32 heads of fattening Hanwoo. Fattening Hanwoos were randomly allotted 4 treatments(8 heads/treatment): C-1[(control(0%) of Hanwoo steers)], C-2[(control(0%) of Hanwoo heifers)], T-1(supplemented with mugwort powder 2.0% of Hanwoo steers), T-2(supplemented with mugwort powder 2.0% of Hanwoo heifers). The shear force value and water holding capacity(WHC) of longissimus muscle were the highest in T-1($3.20kg/0.5inch^2$, 54.32%) and cookingloss was in C-2(22.22%) than the others(p<0.05). However, panel test scores of juiciness, tenderness and flavor of longissimus muscle were the highest for T-1(5.20-5.50 point) between the treatment group. The total catechin and epicatechen in longissimus muscle were higher in treatment group(0.43-046 mg/kg, 0.056-0.065 mg/kg) than control group(0.23-0.25 mg/kg, 0.031-0.032 mg/kg)(p<0.05). The content of total fatty acid in longissimus muscle were oleic acid(48.45-47.56%), palmitic acid(29.67-28.86%), stearic acid(9.92-10.82%), palmitoleic acid and myristic acid(4.68-5.49%, 2.48-3.89%) of range. In conclusion, the effects of feeding dietary mugwort of Hanwoo steer were improved the quality beef with highly panel test scores(juiciness, tenderness, flavor) and physical-chemical characteristics(shear force value, WHC).

• Food Science of Animal Resources
• /
• v.27 no.2
• /
• pp.190-196
• /
• 2007

This study was carried out to investigate the effects of pressure assisted freezing(PAF) on physicochemical properties of pork meat. Pork meat was frozen under pressure up to 200 MPa at $-60^{\circ}C$, and compared with fresh control. Phase transition temperature decreased with increasing pressure level, while pressure level had no effect on supercooling extent. Increasing pressure level increased pH of meat significantly(p<0.05). Thawing losses of all treatments were significantly higher(p<0.05) than control with the exception of PAF at 200 MPa. Water holding capacity(WHC) was increased significantly(p<0.05) with increasing pressure level up to 100 MPa. Cooking loss tended to decrease with increasing pressure level. In color, CIE $L^*-\;and\;b^*-value$ increased with increasing pressure level, while CIE $a^*-value$ decreased significantly(p<0.05). Increasing pressure level up to 150 MPa increased shear force significantly(p<0.05), however, no significant difference between 150 and 200 MPa in shear force was found(p>0.05). Therefore, the results indicated that excessive pressure level in PAF caused several losses in meat qualities, while PAF at mild pressure level improved meat qualities compared to atmosphere freezing.

• Asian-Australasian Journal of Animal Sciences
• /
• v.25 no.11
• /
• pp.1529-1539
• /
• 2012

A whole genome association (WGA) study was performed to detect significant polymorphisms for meat quality traits in an $F_2$ cross population (N = 478) that were generated with Korean native pig sires and Landrace dams in National Livestock Research Institute, Songwhan, Korea. The animals were genotyped using Illumina porcine 60k SNP beadchips, in which a set of 46,865 SNPs were available for the WGA analyses on ten carcass quality traits; live weight, crude protein, crude lipids, crude ash, water holding capacity, drip loss, shear force, CIE L, CIE a and CIE b. Phenotypes were regressed on additive and dominance effects for each SNP using a simple linear regression model, after adjusting for sex, sire and slaughter stage as fixed effects. With the significant SNPs for each trait (p<0.001), a stepwise regression procedure was applied to determine the best set of SNPs with the additive and/or dominance effects. A total of 106 SNPs, or quantitative trait loci (QTL) were detected, and about 32 to 66% of the total phenotypic variation was explained by the significant SNPs for each trait. The QTL were identified in most porcine chromosomes (SSCs), in which majority of the QTL were detected in SSCs 1, 2, 12, 13, 14 and 16. Several QTL clusters were identified on SSCs 12, 16 and 17, and a cluster of QTL influencing crude protein, crude lipid, drip loss, shear force, CIE a and CIE b were located between 20 and 29 Mb of SSC12. A pleiotropic QTL for drip loss, CIE L and CIE b was also detected on SSC16. These QTL need to be validated in commercial pig populations for genetic improvement in meat quality via marker-assisted selection.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.21 no.10
• /
• pp.490-498
• /
• 2020

In this study, the seismic performance of low-rise piloti buildings with eccentric core (shear wall) positions was analyzed and reviewed. A prototype was selected among constructed low-rise piloti buildings with eccentric cores designed based on KBC2005. The seismic performance of the building showed plastic behavior in the X-direction and elastic behavior in the Y-direction. The inter-story drift is larger than that of a concentric core case and has the maximum allowed drift ratio. The displacement ratio of the first story is much larger than that of upper stories, and the frame structure in the first story is vulnerable to lateral force. Therefore, low-rise piloti buildings with eccentric cores need to have less lateral displacement, as well as reinforcement of the lateral resistance capacity in seismic design and seismic retrofit.

• Journal of Korean Society of Steel Construction
• /
• v.21 no.1
• /
• pp.63-70
• /
• 2009

Failure modes result in fracture or tearing, which may cause deterioration of resistance and reduction of inelastic deformation capacity. The potential failure modes for Special Concentrically Braced Frames (SCBFs) include fracture or tearing of the brace, net section fracture of the brace or gusset plate, fracture of the gusset plate welds, shear fracture of the bolts, block shear, excessive bolt bearing deformation, and buckling of the gusset plate. HSS tubular braces are commonly used in SCBFs, and net section fracture of the tubular brace may also occur through the brace net section at the end of the slot cut into the tube to slip over the gusset plate. This failure mode is categorized as a tension failure mode, and may cause dramatic loss of resistance and brittle behavior. Net section reinforcement is required according to AISC design specifications (AISC 2001). In this paper, the need to reinforce the net section area was discussed. Initially, the results of the net section fracture tests done by the University of California in Berkeley were presented with the modeling of these tests using FE models. To investigate the possibility of net section fracture in an actual frame, the slot end hole model was adapted to the frame FE model, and alternate near-fault histories were applied with tension-dominated cycles, since previous analyses showed that loading history was the most critical factor in net section fracture. The need for this reinforcement (cover plate) and the tension-dominated near-fault history were investigated.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.18 no.2
• /
• pp.54-63
• /
• 2014

Corrugated steel plate structure, which is built by assembling corrugated steel plate segments with bolts on site and filling the surroundings with quality soil, is widely used for buried structures as a eco-corridors, small bridges, and closed conduits. This experimental study is dealt with the static and fatigue performance of bolt connected corrugated steel plates under flexural loading. The experimental variables to verify the fatigue performance are bolt diameters and detailing of connection such as washer and the corrugation dimension of specimens has a $400{\times}150$ mm. The experimental ultimate strength of specimens under static loading was higher than the theoretical strength and all specimen failed by a bearing and tearing failure of bolt hole of upper plate. Therefore, a fatigue tests of specimens had 6.0mm and 7.0mm thickness was conducted in which the load range was up to 209kN and 516kN, respectively. From the fatigue test, failure patterns are changed from plate bearing and tearing which is a typical failure pattern of static failure to a bearing failure of plate and shear failure of bolt, and experimental fatigue limit at $2{\times}10^6$cycles is about 85MPa.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.18 no.5
• /
• pp.41-50
• /
• 2014

This study evaluated the bonding property of fiber and flexural behavior of fiber reinforced concrete. Amorphous steel fiber, hooked steel fiber and polyamide fiber was used for evaluation of bonding property and flexural behavior. As a result, the hooked steel fiber was pulled out from matrix when peak stress. However amorphous steel fiber occurred shear failure because bonding strength between fiber and matrix was higher than tensile strength of fiber. Polyamide fibers occurred significantly displacement to peak stress because of elongation of fiber. After that peak stress, fiber was cut off. Amorphous steel fiber reinforced concrete had a greater maximum flexural load compared with hooked steel fiber reinforced concrete because bonding performance between fiber and matrix was high and mixed population of fiber was many. However flexural stress was rapidly reduced in load-deflection curve because of shear failure of fiber. Flexural stress of hooked steel fiber reinforced concrete was slowly reduced because fiber was pulled out from the matrix. In the case of polyamide fiber reinforced concrete, flexural stress was rapidly lowered because of elongation of fiber. However flexural stress was increased again because of bonding property between polyamide fiber and matrix. The pull-out properties of the fiber and matrix has effect on the deformation capacity and flexural strength of fiber reinforced concrete.

• Journal of Animal Science and Technology
• /
• v.53 no.4
• /
• pp.289-296
• /
• 2011

Swine industry in Korea plays an important role in providing the meat for domestic consumption, and the number of pigs in Korea was about 9.72 million heads as of June, 2010. Meat quality is used to describe any traits which impact the consumer acceptability of fresh meat products. Meat color, firmness, water holding capacity, ultimate muscle $pH_{24h}$ (measured 24 hours post-mortem), shear force, and intramuscular fat percentage (IMF) are generally accepted as important indicators of meat quality and ultimately, consumer acceptance of fresh pork. The objective of this study was to estimate genetic parameters for meat quality traits in Berkshire pigs. The heritability estimates for muscle $pH_{24h}$, lightness (CIE $L^*$), NPPC marbling were 0.61, 0.56 and 0.57, respectively, The heritability estimates for drip loss, cooking loss, shear force were 0.51, 0.66 and 0.56, respectively. The phenotypic correlations between $pH_{24h}$ and lightness (CIE $L^*$), drip loss, cooking loss were negative, ranging from -.45 ~ -.13. The genetic correlations between muscle $pH_{24h}$ and lightness (CIE $L^*$), drip loss were negative, ranging from -.35 ~ -.32. Genetic parameters obtained herein indicate that genetic improvement of muscle $pH_{24h}$ is not related to the NPPC marbling of meat, but rather to improved lightness(CIE $L^*$) and drip loss. Genetic trends of meat quality traits showed increased muscle $pH_{24h}$ and decreased cooking loss and drip loss.

• Journal of Animal Science and Technology
• /
• v.50 no.2
• /
• pp.247-254
• /
• 2008

A total of 40 pigs were used to investigate the feeding effects of supplementary wild grape wine by-product on pork quality of American Berkshire breed in the swine farm of Hamyang area. Treatments were C that was basal diet, and T that was treated by dietary wild grape wine by-product(5%) were added in feed. About 70 kg pigs were bred a period of 88 days, and slaughtered. The pork quality characteristic were measured in pork loin. In chemical composition, moisture and crude fat were not significantly different between C and T, but T were lower(p<0.05) than C. There were no difference in crude protein and crude ash(p<0.05). pH and water holding capacity(WHC) were not significantly different between C and T, whereas the cholesterol and fat shear force of T were lower(p<0.05) than C. There were no different in the meat color, but the Hunter’s L* and W value of T were higher(p<0.05) than C. Oleic acid(C18:1), linoleic acid(C18:2, n-6), arachidonic acid(C20:4, n-6), Essential fatty acid(EFA), and EFA/unsaturated fatty acid were significantly(p<0.05) different between C and T, in the fatty acid compositions of loins. Also, the total amino acid composition of pork were not significantly different between C and T, but essential fatty acid of T was significantly higher(p<0.05) than that of C. This observation suggests that wild grape wine by-product supplements may have some beneficial effects on improving backfat color, shear force, cholesterol and essential fatty acid content of pork loin.

• Food Science of Animal Resources
• /
• v.23 no.2
• /
• pp.122-127
• /
• 2003

A surimi like material was made from fresh pig hearts and used to manufacture emulsion-type sausages for the improvement of quality characteristics. The heart muscles were diced and frozen at -60$^{\circ}C$ until processed. Then, the frozen diced heart muscles were thawed, chopped, filtered, and washed to extract myofibrillar proteins. The residue was centrifuged to take a surimi-like material. Emulsion-type sausages were made different levels of surimi-like material(5∼15%) and compared to the control. Cooking loss(CL, %) and water-holding capacity (WHC, %) were measured on raw meat batter, whereas shear force, hardness, color and panel test were measured after cooking. The addition of the surimi-like material up to 15% level in the sausage formulation reduced CL and increased WHC, as compared to the control. Shear force and hardness values of the control had the highest value, however sausages containing 15% surimi-like material had the lowest value(p<0.05). Increased surimi-like material became darker in color. Although no differences in panel scores of flavor and off-flavor were observed, panellists prefer to select sausages having 15% surimi-like material(p<0.05). These results indicated that a surimi-like material, which was a myofibrillar protein extracted from pig hearts, could be used to manufacture emulsion-type sausage up to 15% to improve cooking yield and textural characteristics without color and flavor defects.