• Food Science of Animal Resources
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• v.35 no.6
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• pp.757-764
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• 2015

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

• Journal of the Korea Concrete Institute
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• v.19 no.1
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• pp.67-74
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• 2007

We perform an experimental study of concrete beam with pultruded fiber reinforced polymer(FRP) plank using as a permanent formwork and the tensile reinforcement. A satisfactory bond at the interface between the smooth surface of the pultruded plank and the concrete must be developed for the FRP plank and the concrete to act as a composite structural member. Two kinds of aggregate were bonded to the FRP plank using a commercially available epoxy. No additional flexural or shear reinforcement was provided in the beams. For comparison we test two types of control specimen. One control did not have any aggregate bonded to the FRP plank and the other control had infernal steel reinforcing bars instead of the FRP plank. The beams were loaded by central patch load to their ultimate capacity. The experimental results were compared to current ACI 318 (2005) and ACI 440 (2006) code predictions. This study demonstrates that the FRP plank has the potential to serve as formwork and reinforcing for concrete structures.

• Journal of the Korean GEO-environmental Society
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• v.8 no.3
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• pp.59-65
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• 2007

Excess pore pressures in low permeability soils may not dissipate quickly enough and decrease the effective stresses inside the soil, which in turn may cause a reduction of the shear strength at the interface between the soil and the reinforcement in MSE walls. For this condition the dissipation rate of pore pressures is most important and it varies depending on wall size, permeability of the backfill, and reinforcement length. In this paper, a series of numerical analysis has been performed to investigate the effect of those factors. The results show that for soils with a permeability lower than $10^{-3}cm/sec$, the consolidation time gradually increases. The increase in consolidation time indicates the decrease in effective stress thus it will result in decrease in pullout capacity of the reinforcement as verified by the numerical analyses. It is also observed that larger consolidation time is required for longer reinforcement length (longer drainage path).

• Journal of the Korean Geotechnical Society
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• v.33 no.1
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• pp.39-56
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• 2017

Distribution of both axial force and skin friction should be investigated in order to estimate pull-out capacity of ground anchors. Numerical method of computing load-transfer characteristics of the ground anchors, however, has not been specified and studies on this area are not sufficient. This study suggested the numerical method of simulating the characteristics of axial force and skin friction distribution against the tension type ground anchors. Also, debonding behaviors of skin friction and axial force were calculated by the suggested numerical method as a function of load levels. As a result of the review, it is confirmed that the distributions of axial force and skin friction by the suggested numerical method are relatively similar to those of field test results.

• Korean Journal of Food Science and Technology
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• v.49 no.2
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• pp.158-161
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• 2017

This study investigated the quality change in dry aged beef cattle loins (temperature: $3{\pm}1$, lative humidity: $75{\pm}5%$, period: 14 days), compared to non-aged beef cattle loins (control). The water content of dry aged loins was lower than that of the control (p<0.001). The fat content, protein content, pH value, and redness in dry aged loins were higher than in the control. Moreover, dry aging significantly improved the water holding capacity and cooking yield of beef cattle loin (p<0.001). The shear force of dry aged loins was significantly lower than in the control (p<0.01). The flavor, tenderness, juiciness, and overall acceptability of dry aged loins were higher than in the control according to sensory evaluation. Therefore, dry aging can improve the quality properties of beef cattle loins.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.151-157
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• 2002

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for their proximate composition and physico-chemical characteristics. The fresh pork loins were stored at 2$^{\circ}C$ for 50 days and analyzed with an interval of 5∼10 days. In proximate analyses, the moisture contents of pork loins from the company I were higher, the protein contents from the company II were higher, and fat contents from the companies II and III were higher compared to those from the other companies. The pH of loins increased as storage period increased. The shear value of loins from company II showed significantly lower level and tended to decrease during storage. However, the water holding capacity and the purge loss of loins from company II increased during storage periods.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.563-577
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• 2020

This study assessed breed differences in fatty acid composition and meat quality of Longissimus thoracis et lumborum (LTL) and semitendinosus (SE) of Angus×Chinese Simmental (AS), Wagyu×Chinese Simmental (WS), and Chinese Simmental (CS). CS (n=9), AS (n=9) and WS (n=9) were randomly selected from a herd of 80 bulls which were fed and managed under similar conditions. Fatty acid profile and meat quality parameters were analyzed in duplicate. Significant breed difference was observed in fatty acid and meat quality profiles. AS exhibited significantly (p<0.05) lower C16:0 and higher C18:1n9c compared with CS. AS breed also had a tendency (p<0.10) to lower total saturated fatty acid (SFA), improve C18:3n3 and total unsaturated fatty acid (UFA) compared with CS. Crossbreed of AS and WS had significantly (p<0.05) improved the lightness, redness, and yellowness of muscles, and lowered cooking loss, pressing loss, and shear force compared with CS. These results indicated that fatty acid composition and meat quality generally differed among breeds, although the differences were not always similar in different tissues. Fatty acid composition, meat color, water holding capacity, and tenderness favored AS over CS. Thus, Angus cattle might be used to improve fatty acid and meat quality profiles of CS, and AS might contain better nutritive value, organoleptic properties, and flavor, and could be potentially developed as an ideal commercial crossbreed.

• Journal of Korean Society of Steel Construction
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• v.13 no.4
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• pp.419-431
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• 2001

This study was to investigate structural behavior of composite structure beams composed of end-RC. center-Steel according to respective reinforcing method for connection zone composed of different materials (SRC) while attaching main bars on steel-flange by welding. The main reinforcing methods are as follows ; non-reinforcing, vertical shear reinforcing (type-stirrup), inclined reinforcing(type-x), horizontal reinforcing(type-web, 0.3L), double horizontal reinforcing (type-web, 0.3L), vertical reinforcing (type-flange, 0.3L). Consequently, It showed little difference in structural properties like ductility and strength according to the attaching method of main bars. For Maximizing the structural properties of composite beam, the most effective methods were vertical reinforcing one and double horizontal reinforcing one.

• Tribology and Lubricants
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• v.33 no.3
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• pp.85-91
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• 2017

This work studies the flow behaviors in the gap between the friction pad and separator in wet-clutch systems. The fluid volume of the lubricant is modeled using the entire system of wet-clutch pack of a dual clutch transmission that has larger outer radius of odd gear shifts and smaller inner radius of even gear shifts. Flow behaviors in the gap of the clutch pad are computed using the gear shift modes that consider the real relative velocities between the friction pad and separator. Flow behaviors in the gap of the disengaged clutch pad are mainly investigated for the wet-clutch system, whereas the engaged clutch pad is modeled with no fluid rate through the contacting surfaces. The developed hydrodynamic fluid pressures and velocity fields in the clutch pad gap are computed to obtain the relevant information for managing flow rates in wet-clutch packs under dual operating conditions during gear shifts. These hydrodynamic pressures and velocity fields are compared on the basis of each gear level and gap location, which is necessary to determine the effects of groove patterns on the friction pad. Shear stresses in the gap locations are also computed on the basis of the gear level for the inner and outer clutch pads. The computed results are compared and used for the design of cooling capacity against frictional heat generation in wet-clutch pack systems.

• Journal of Korean Society of Steel Construction
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• v.22 no.5
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• pp.465-475
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• 2010

In the horizontally curved bridges, girders are subjected to the combined action of vertical bending and torsion due to their curvatures without any eccentric loads. As subjected to bending and torsion, the ultimate strength of steel/concrete composite box girders are limited by the diagonal tensile stress in the deck concrete induced by the St. Venant torsion. To determine the ultimate strength of composite box girders in bending and torsion and their interactions, this study conducted a 3-dimensional FEA and classical strength of materials investigation. Using ABAQUS, the FEA fully utilized advanced nonlinear analysis techniques simulating material/geometrical nonlinearity and post-cracking behaviors. The ultimate strength from numerical data were compared with theoretically derived values. Concurrent compressive stresses in the concrete deck improve the shear-resisting capacity of concrete, thereby resulting in an increased torsional resistance of the composite box girder in positive bending. The proposed interaction equation is very simple yet it provides a rational lower bound in determining the ultimate strength of concrete/steel composite box girders.