• Journal of the East Asian Society of Dietary Life
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• v.16 no.1
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• pp.113-119
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• 2006

The physicochemical properties and sensory characteristics for the neck, belly and ham of crossbred pigs SW90 (slaughter weight $90\sim100\;kg$) and SW110(slaughter weight $110\sim120\;kg$) were evaluated to investigate their quality. The water holding capacity, freezing loss, thawing loss, pan boiling loss and water boiling loss were not significantly different between SW90 and SW110, but the thawing loss and water boiling loss of belly were higher than those of other parts(p<0.05). The surface color was not affect by slaughter weight, but the L* value of belly was higher than that of the other parts and a* value was lower than that of the neck and ham(p<0.05). The mechanical texture was not affect by slaughter weight, the hardness of belly was lower than that of the neck and ham, but the springiness, cohesiveness, gumminess, chewiness and shear force of neck and ham were lower than those of belly(p<0.05). The pH, VBN content and TBARS value was not significantly different by slaughter weight. The taste, aroma, texture, juiciness and palatability of SW110 were higher than those of SW90, and the sensory characteristics of belly were higher than those of neck and ham, but their difference was not significant.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.689-696
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• 2016

This study was conducted to find pork quality to meet the needs of consumers. Thus, the meat quality and fatty acid composition of longissimus muscles from purebred pigs (Landrace, Yorkshire, and Duroc) and three-way crossbred LYD pigs were compared and evaluated. Chemical compositions of longissimus muscles were significant (p<0.05) different among pigs. Duroc contained significant (p<0.05) higher fat contents than other pigs, whereas significant (p<0.05) higher moisture contents were observed in Landrace, Yorkshire, and LYD pigs compared to those of Duroc pigs. The values of pH_{24 h} and pH_{14 d} were the highest in Landrace pigs. Myoglobin contents of LYD pigs were higher (p<0.05) than those of purebred pigs. Regarding meat color, Duroc and Yorkshire pigs had higher redness values than Landrace and LYD pigs, while Landrace pigs had the lowest (p<0.05) color values among all pigs. There was no significant difference in shear force or water holding capacity (WHC). Duroc pigs maintained the lowest drip loss during 14 d of cold storage. In sensory evaluation, the marbling scores of Duroc pigs were higher (p<0.05) than other pigs. Regarding fatty acid compositions, total USFA, poly-, n-3, and n-6 contents were the highest (p<0.05) in LYD pigs, while total SFA contents were the highest (p<0.05) in Duroc pigs. Based on these results, purebred pigs had superior overall meat quality to crossbred pigs.

• Journal of the Korea institute for structural maintenance and inspection
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• v.24 no.4
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• pp.81-90
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• 2020

A textile and capillary tube composite panel(TCP) was developed to simultaneously retrofit the seismic performance and the energy efficiency (e.g. heating or insulation performance) of existing unreinforced masonry (URM) buildings. TCP is a light-weight mortar panel in which carbon textile reinforcements and capillary tubes are embedded. Textile reinforcements plays a role of seismic retrofit and capillary tubes that hot water circulates contribute to the energy retrofit. In this paper, the static cyclic loading tests were performed on the masonry walls with/without TCP to understand the seismic retrofit effect of TCP retrofit and the results were summarized. The results of the test showed that the TCP contributed to increase the capacity of the Shear strength and ductility of the URM walls. In addition, the deformation of the wall after cracking was substantially controlled by the carbon textile.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.846-852
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• 2007

The objective of this study was to compare the physical and sensory characteristics of pork from Korean native black pigs ($78{\pm}7kg$, female) to the pork of crossbred black pigs ($115{\pm}5kg$, female), both of which were reared for the same period on Jeju Island. The Korean native black pig showed a lower $L^*$ value (lightness) and higher $a^*$-(redness) and $b^*$-values (yellowness) than the crossbred black pig. There were no statistically meaningful differences between the two pigs' loins, hams and bellies of the two breeds of pig in terms of water holding capacity, thawing loss, cooking loss, myofibrillar protein extract, and fragmentation index. The crossbred black pigs showed greater significant differences among the physical characteristics of each part, as compared to the Korean native black pigs. The cooked meat of the Korean native black pig had superior hardness to that of the crossbred black pig, whereas the raw meat had a lower hardness, chewiness, and shear force value. Finally, there was no significant difference between the two pigs in terms of palatability.

• Journal of the Earthquake Engineering Society of Korea
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• v.18 no.4
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• pp.171-180
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• 2014

Since the execution of structural design by professional structural engineers is not mandatory for small-size buildings in Korea, structural design is conducted by architects or contractors resulting in concern about the seismic safety of the buildings. Therefore, the Korean Structural Engineers Association proposed dedicated structural design criteria in 2012. The criteria were developed based on a deterministic approach in which the structural members are designed only with information of story and span length of the buildings and without structural analyses. However, due to the short time devoted to their development, these criteria miss satisfactory basis and do not deal with structural walls popularly used in Korea. Accordingly, the Ministry of Land, Infrastructure and Transport launched a research on the 'development of structural performance enhancement technologies for small-size buildings against earthquakes and climate changes'.. As part of this research, this paper intends to establish direction for the preparation of deterministic structural design guidelines for seismic safety of domestic small-size reinforced concrete buildings. To that goal, a typical plan of these buildings is selected considering frames only and frames plus walls, and then design is conducted by changing the number of stories and span length. Next, the seismic performance is analyzed by nonlinear static pushover analysis. The results show that the structural design guidelines should be developed by classifying frames only and frames plus walls. The size and reinforcement of structural elements should be provided in the middle level of the current Korean Building Code and criteria for small buildings by considering story and span length for buildings with frames only, and determined by considering the shape and location of walls and the story and span length as well for buildings with frames plus walls. It is recommended that the design of walls should be conducted by reducing the amount of walls along with symmetrically located walls.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.63-70
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• 2017

The purpose of this study was to investigate the effects of proteolytic enzymes in Letinus edodes powder which has the ratio of 0%, 2%, 4%, and 8% on the tenderness and sensory characteristics of beef. Beef eye of rounds were marinated in distilled water (Control), 2% L. edodes (L2), 4% L. edodes (L4), and 8% L. edodes (L8). As a result, the enzyme activities have shown to have higher activity (p<0.001) as the amount of freeze-dried Letinus edodes powder increased. The pH and color of the meat were slightly different between the C (control) group and the sample groups. The cooking loss showed the lowest value of control (p<0.01), and water holding capacity showed the highest value of L8. Furthermore, the sample groups exhibited lower shear force values compared with the control (p<0.05). L4 and L8 showed muscle proteolytic effects compared with the control. In case of sensory evaluation, L4 showed significantly higher values in terms of color (p<0.05), flavor (p<0.01), taste (p<0.01), tenderness (p<0.01), juiciness (p<0.01), and overall acceptance (p<0.01). Based on the results, this study conclude that adding of 4% around freeze-dried Letinus edodes powder may be the best optimization ratio for sensory character and tenderization of the beef.

• Structural Engineering and Mechanics
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• v.32 no.2
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• pp.251-267
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• 2009

Reinforced concrete (RC) structures consist of two different materials: concrete and steel bar. The stress transfer behaviour between the two materials through bond plays an important role in the load-carrying capacity of RC structures, especially when they subject to lateral load such as blast and seismic load. Therefore, bond and slip between concrete and reinforcement bar will affect the response of RC structures under such loads. However, in most numerical analyses of blast-induced structural responses, the perfect bond between concrete and steel bar is often assumed. The main reason is that it is very difficult to model bond slip in the commercial finite element software, especially in hydrodynamic codes. In the present study, a one-dimensional slide line contact model in LS-DYNA for modeling sliding of rebar along a string of concrete nodes is creatively used to model the bond slip between concrete and steel bars in RC structures. In order to model the bond slip accurately, a new approach to define the parameters of the one-dimensional slide line model from common pullout test data is proposed. Reliability and accuracy of the proposed approach and the one-dimensional slide line in modelling the bond slip between concrete and steel bar are demonstrated through comparison of numerical results and experimental data. A case study is then carried out to investigate the bond slip effect on numerical analysis of blast-induced responses of a RC column. Parametric studies are also conducted to investigate the effect of bond shear modulus, maximum elastic slip strain, and damage curve exponential coefficient on blast-induced response of RC columns. Finally, recommendations are given for modelling the bond slip in numerical analysis of blast-induced responses of RC columns.

• Steel and Composite Structures
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• v.34 no.1
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• pp.107-122
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• 2020

Moment resisting stub columns (MRSCs) have increasingly adopted in special moment-resisting frame (SMF) systems in steel building structures, especially in Asian countries. The MRSCs typically provide a lower deformation capacity compared to shear-panel stub columns, a limited post-yield stiffness, and severe strength degradation as adopting slender webs. A new MRSC design with cored configuration, consisting of a core-segment and two side-segments using different steel grades, has been proposed in the study to improve the demerits mentioned above. Several full-scale components of the cored MRSC were experimentally investigated focusing on the hysteretic performance of plastic hinges at the ends. The effects of the depths of the core-segment and the adopted reduced column section details on the hysteretic behavior of the components were examined. The measured hysteretic responses verified that the cored MRSC enabled to provide early yielding, great ductility and energy dissipation, enhanced post-yield stiffness and limited strength degradation due to local buckling of flanges. A parametric study upon the dimensions of the cored MRSC was then conducted using numerical discrete model validated by the measured responses. Finally, a set of model equations were established based on the results of the parametric analysis to accurately estimate strength backbone curves of the cored MRSCs under increasing-amplitude cyclic loadings.

• Smart Structures and Systems
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• v.26 no.3
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• pp.345-360
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• 2020

Modern swarm intelligence heuristic search methods are widely applied in the field of structural health monitoring due to their advantages of excellent global search capacity, loose requirement of initial guess and ease of computational implementation etc. To this end, a hybrid strategy is proposed based on butterfly optimization algorithm (BOA) and differential evolution (DE) with purpose of effective combination of their merits. In the proposed identification strategy, two improvements including mutation and crossover operations of DE, and dynamic adaptive operators are introduced into original BOA to reduce the risk to be trapped in local optimum and increase global search capability. The performance of the proposed algorithm, hybrid butterfly optimization and differential evolution algorithm (HBODEA) is evaluated by two numerical examples of a simply supported beam and a 37-bar truss structure, as well as an experimental test of 8-story shear-type steel frame structure in the laboratory. Compared with BOA and DE, the numerical and experimental results show that the proposed HBODEA is more robust to detect the reduction of stiffness with limited sensors and contaminated measurements. In addition, the effect of search space, two dynamic operators, population size on identification accuracy and efficiency of the proposed identification strategy are further investigated.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.227-233
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• 2007

The purpose of this research was to study the effects of the feeding of dietary citrus byproducts on the physicochemical properties and palatability of Hanwoo rump (HR). The samples for experimental samples consisted of the HR not fed without citrus byproducts pulp (CBP-0) and the HR rump fed with citrus byproducts pulp during the fattening period (CBP-1). The control (CBP-0) HR rump was fed by general practical feeding (roughages and concentrates were fed separately), while the CBP-1 was fed in the same manners as CBP-0 until 17 months but with citrus byproducts then fed fer the next 10 months. There were no significant differences in the $L^*$ (tightness), $a^*$ (redness) and $b^*$ (yellowness) of the HR between the CBP-0 and CBP-1 fed groups. There were no significant differences in the pH, VBN content and EDA between the samples, but the TBARS value of the CBP-1 fed group was lower than that of the CBP-0 fed group (p<0.05). There were no significant differences in the water holding capacity, freezing loss, thawing loss, boiling and roasting logs between the CBP-0 and CBP-1 fed groups. There were no significant differences in the hardness, cohesiveness, chewiness and shear force between the samples, but the springiness of the CBP-1 fed group was higher than that of the CBP-0 fed group (p<0.05). There were no significant differences in the sensory scores for the roasted beef between the CBP-0 and CBP-1 fed groups. There were no significant differences in the taste, flavor, juiciness and palatability of roasted beef the between samples, but the tenderness of the CBP-1 fed group was superior to that of the CBP-0 fed group.