• Journal of Environmental Science International
• /
• v.23 no.7
• /
• pp.1367-1373
• /
• 2014

This study was conducted to evaluate the effects of heating hatching eggs on the number of day-old chicks, egg temperature and egg weight during extended storage, and to provide basic information for improving hatchability to livestock producers. Eggs (Hy-line) were subjected to the following treatments: "control": eggs were maintained in an incubator after storage for 8 days; "T1": eggs were preheated for 8 hours at $23.9^{\circ}C$ after storage for 8 days in a hatchery; "T2": eggs were initially heated for 8 hours at $37.8^{\circ}C$ in an incubator and then preheated for 8 hours at $23.9^{\circ}C$ in a hatchery after storage for 8 days. The results were as follows: First, at the end of the experiment, the total number of day-old chicks was higher in T1, followed by T2 and then the control. This indicated that chick hatchability may be improved when eggs are preheated. Second, compared with the control, the number of day-old female chicks was expected to be higher in treatments with pre-heating; however, the results indicated the opposite effect. Third, as storage time lengthened, the factor that influenced preheating (the main effect and interactions) was not egg weight but egg temperature measured in the upper, middle and bottom parts of incubator. The temperatures recorded in all treatments ranged from 37.97 to $38.40^{\circ}C$ in the upper parts of incubator, 37.80 to $38.26^{\circ}C$ in the middle parts of incubator, and 37.94 to $38.59^{\circ}C$ in the bottom parts of incubator over storage. In conclusion, preheating was very effective in improving hatchability, and egg temperature was the main factor affecting preheating and hatchability.

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.7
• /
• pp.1013-1020
• /
• 2017

Objective: Stripe marks, which occasionally occur on the shell, do not cause breakage to the shell and shell membranes of eggs. This study investigated the quality of intact eggs (IEs), minor stripe-marked eggs (MEs), severe stripe-marked eggs (SEs), and cracked eggs (CEs) during 3-week storage at $25^{\circ}C$. Methods: Shell eggs were collected the day after being laid and were washed. Among them, eggs without any visual cracks or stripe marks on the shells were evaluated as IEs by the plant employees using candling in a darkened egg storage room; the remaining eggs exhibited some eggshell defects. At day 3, the eggs were further categorized into IEs, MEs, SEs, CEs, and broken eggs (BEs) on the basis of the description given. Except BEs, which were discarded, the remaining eggs were stored at $25^{\circ}C$ (approximate relative humidity 50%) and then analyzed. Results: Stripe marks were observed primarily within the first 3 days after washing. At day 3, CEs had significantly (p<0.05) lower Haugh unit values, but all eggs had grades AA or A, according to the United States Department of Agriculture standard. As storage time increased, differences in egg quality between groups were more obvious. IEs had the highest eggshell breaking strength. During storage, the total plate counts and pathogens, namely Escherichia coli, Campylobacter spp., Staphylococcus aureus, and Salmonella spp., were not detectable in the internal content of IEs and SEs. Conclusion: In conclusion, cracks degraded egg quality severely and minor stripe marks only slightly influenced the egg quality.

• Asian-Australasian Journal of Animal Sciences
• /
• v.6 no.3
• /
• pp.417-422
• /
• 1993

This study was designed to determine the changes of ATP-related compounds, especially the concentration of IMP, and compares the relationship between IMP and flavor of pork loin chops during storage as three different storage temperatures (include $4^{\circ}C$ CF and PF). Pork loin chops were kept under $4^{\circ}C$ $-1.5{\pm}0.5^{\circ}C$ (control freezing storage) and $-3{\pm}0.5^{\circ}C$ (partially freezing storage). The changes of TBA values, ATP-related compounds, pH values, in CF stored samples were higher than PF stored samples, but it had lower TBA values than $4^{\circ}C$ storage. The IMP concentration reached their peak after 2 days in $4^{\circ}C$, 5 days in CF and 7 days in PF storage, and the ATP, ADP, AMP contents of the loin chops showed minimum, respectively. Flavor of meat sensory score for $4^{\circ}C$ stored samples were more intense (p<0.05) than CF and PF samples on day 2 of storage. However, after storage for 5 days, flavor scores for CF samples were more intense (p<0.05) than $4^{\circ}C$ and PF samples. Flavor scores for PF samples were more intense (p<0.05) than $4^{\circ}C$ and CF on day 7 of storage. As the meat with the peak of IMP contents was most preferred, it was considered that the content of IMP was related to the flavor of meat and that CF, PF had influence on the IMP content.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.10
• /
• pp.1449-1455
• /
• 2006

Raw oysters were treated at $10^{\circ}C$ and $22^{\circ}C/350$ Mpa/15 min, and microbial counts and quality were measured during storage of 14 days at $10^{\circ}C$. Total viable cell count (TVCC) in untreated oyster increased greatly during storage from starting inoculum of $1.6\times10^2\;CFU/mL$, and reached to $5.6\times10^2\;CFU/mL$ after 4 days of storage. TVCC of the pressure-treated was about $10^1\;CFU/mL$ right after high hydrostatic pressure treatment and increased slowly during storage, and about $10^3\;CFU/mL$ even after 7 days of storage. Lactic acid bacteria count (LABC) in the untreated was increased greatly during storage from starting inoculum of $3.3\times10^3\;CFU/mL$ at 3 days of storage and $7.2\times10^4\;CFU/mL$ after 4 days of storage. LABC in the pressure-treated was detected only after 5 days of storage, and about $10^2\;CFU/mL$ after 8 days of storage. The pH of the untreated was 6.19 and decreased gradually during storage, and 5.83 after 4 days of storage. The pH of the pressure-treated showed little change during storage, and 6.07, 6.03 and 5.82 after storage of 4, 8 and 14 days, respectively. Volatile basic nitrogen (VBN) in the untreated was 16.8 mg%, and maintained almost constant until 1 day of storage, and then increased suddenly, and 30.1 mg% after 4 days of storage. VBN of the pressure-treated stayed unchanged during storage, and about 20 and 23 mg% even after 4 and 8 days of storage, respectively. Hunter $L^*,\;a^*\;and\;b^*$ values were increased until 2 days of storage and then showed no change during storage. Demerit score was the lowest in the thawed raw oyster, and then in the increasing order of the pressure-treated (4 day and 8 day storage) and the untreated (4 day storage).

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.315-321
• /
• 2006

Sixteen somimembranosus muscles were seamed out from sixteen left carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each treatment was aged in plastic box at $1^{\circ}C$ for 10 days. These samples were vacuum-packaged after treatment with sauces and held in a chill at $1^{\circ}C$ for 28 days. The pH of aged port in general, was decreased significantly (p<0.05) with storage in all treatments. Its falling rate was the slowest in T4 of all treatments, while it was faster in T2 and T3 than in T4. The salinity of aged pork was decreased (p<0.05) for T2 with increased storage days, but increased (p<0.05) for T1. The salinity showed T2 to be significantly higher (p<0.05) than T1 and T4 on 1 day, but to be lower(p<0.05) than T1 on 28 day. The saccharinity of T3 was significantly higher (p<0.05) on 1 day than those of T1 and T4, but decreased (p<0.05) on 14 and 28 day. While saccharinity of T1 was significantly the lowest(p<0.05) of all treatments on 1 day and increased (p<0.05) with increased storage days. For T1 and T2, the WHC (water holding capacity) results showed higher (p<0.05) on 14 day than on 1 and 28 day. On 28 day, the WHC result showed T4 to be the highest(p<0.05) of all treatments, but T2 to be the lowest (p<0.05). On 28 day, the shear force results showed a big difference (p<0.05) among treatments, being in order of T4>T3>T2>T1. Panelists rated T1 as having higher(p<0.05) aroma, flavor and overall acceptability than other treatments.

• Journal of Bio-Environment Control
• /
• v.28 no.3
• /
• pp.197-203
• /
• 2019

This study was carried out to investigate the effect of chlorine water and plasma gas treatment on the quality and microbial control of Latuca indica L. baby Leaf during storage. Latuca indica L. baby leaves were harvested from a plant height of 10cm. They were sterilized with $100{\mu}L{\cdot}L^{-1}$ chlorine water and plasma-gas (1, 3, and 6hours), and packaged with $1,300cc{\cdot}m^{-2}{\cdot}day^{-1}{\cdot}atm^{-1}$ films and then stored at $8{\pm}1^{\circ}C$ and RH $85{\pm}5%$ for 25days. During storage, the fresh weight loss of all treatments were less than 1.0%, and the carbon dioxide and oxygen concentrations in packages were 6-8% and 16-17%, respectively for all treatments in the final storage day. The concentration of ethylene in the packages fluctuated between $1-3{\mu}L{\cdot}L^{-1}$ during the storage and the highest concentration of ethylene was observed at 6 hours plasma treatment in the final storage day. The off-odor of all treatments were almost odorless, the treatments of chlorine water and 1 hour plasma maintained the marketable visual quality until the end of storage. Chlorophyll content and Hue angle value measured at the final storage day were similar to those measured before storage in chlorine water and 1 hour of plasma treatments. E. coli was not detected immediately after sterilization in all sterilization treatments. After 6 hours of plasma treatment, the total bacteria fungus counts were lower than the domestic microbial standard for agricultural product in all sterilization treatments. The total aerobic counts in the end storage day increased compared to before storage, whereas E. coli was not detected in all sterilization treatments. The sterilization effect against bacteria and fungi was the best in chlorine water treatment. Plasma treatment showed sterilization effects, but within a prolonged period of time. In addition, the sterilization effect decreased gradually. These results suggest that chlorine water and plasma treatment were effective in maintaining Latuca indica L. baby Leaf commerciality and controlling microorganisms during postharvest storage.

• The Korean Journal of Food And Nutrition
• /
• v.31 no.1
• /
• pp.127-134
• /
• 2018

To prolong the shelf-life of chicken breast meat, samples were treated with gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 7~15 ppm for eight days at $4^{\circ}C$. The microbial, physicochemical properties and sensory evaluation of the treated samples were investigated. The total number of bacteria in the control increased during storage and showed 6.78 log CFU/g on the 8th day of storage, but $ClO_2$ gas treatments showed 6.24~6.58 log CFU/g at the same time. The initial pH of chicken breast meat was 6.00 and gradually increased during storage. And $ClO_2$ gas treatments did not show any significant difference from the control during storage period, but maintained a generally lower pH than that of the control. The lightness, redness, and yellowness during storage were not significantly different between the control and the 7~10 ppm $ClO_2$ gas treatments. However, as the storage period was increased, the redness of 15 ppm $ClO_2$ gas treatment was reduced. The cooking loss and shear force were not different between the control and $ClO_2$ gas treatments during the storage period. Volatile basic nitrogen (VBN) increased in the control from the 6th day of storage and 23.80 mg% in the 8th day of storage. However, VBN of $ClO_2$ treatments showed lower than that of the control. In the change of sensory evaluation during storage, 10 ppm $ClO_2$ treatment showed the highest preference in odor, appearance and overall acceptance during storage period.

• Korean Journal of Remote Sensing
• /
• v.39 no.5_4
• /
• pp.1125-1134
• /
• 2023

Out of the total 17,000 reservoirs in Korea, 13,600 small agricultural reservoirs do not have hydrological measurement facilities, making it difficult to predict water storage volume and appropriate operation. This paper examined univariate and multivariate long short-term memory (LSTM) modeling to predict the storage rate of agricultural reservoirs using remote sensing and artificial intelligence. The univariate LSTM model used only water storage rate as an explanatory variable, and the multivariate LSTM model added n-day accumulative precipitation and date of year (DOY) as explanatory variables. They were trained using eight years data (2013 to 2020) for Idong Reservoir, and the predictions of the daily water storage in 2021 were validated for accuracy assessment. The univariate showed the root-mean square error (RMSE) of 1.04%, 2.52%, and 4.18% for the one, three, and five-day predictions. The multivariate model showed the RMSE 0.98%, 1.95%, and 2.76% for the one, three, and five-day predictions. In addition to the time-series storage rate, DOY and daily and 5-day cumulative precipitation variables were more significant than others for the daily model, which means that the temporal range of the impacts of precipitation on the everyday water storage rate was approximately five days.

• Asian-Australasian Journal of Animal Sciences
• /
• v.17 no.4
• /
• pp.548-553
• /
• 2004

Patties were prepared using Barbari male goats meat (age about 4 yrs) and packed in HDPE under vacuum (VP) and aerobically (AP). Packed patties were stored at 4$\pm$1$^{\circ}C$ and evaluated for physico-chemical, microbiological and sensory changes on days 0, 5, 10, 15, 20 and 25. Overall mean water activity ($a_{w}$), moisture (%), fat (%), pH, TBA number and W-B shear force values (kg/$cm^{2}$) of patties were 0.983, 61.93, 18.39, 6.38, 0.150 and 0.86, respectively. Except pH that was significantly higher and TBA number significantly lower in VP patties, treatment had no significant (p>0.05) effect on other physico-chemical traits. However, storage period significantly (p<0.05) affected physico-chemical traits. Moisture (63.79%) and $a_{w}$ (0.985) were significantly (p<0.05) higher on day 25. Patties became firmer on day 20 onwards as indicated by higher W-B shear force. Though packaging method had no significant effect, storage period influenced microbial counts. The standard plate counts (SPC), which were initially log 5.98 CFU/g decreased significantly (p<0.05) on day 10 followed by steady increase and reaching log 4.89 on day 25. Almost similar trend was observed for psychrotrophic bacteria counts. Lactic acid bacteria counts declined as the storage period progressed. Coliforms, and yeast and mould counts were either not detected by the method used or were very low in numbers. All samples of AP patties revealed swollen, greasy and sticky surface with spongy texture on day 20 whereas only some of the VP patties shown such changes on day 20. Results indicated that vacuum packaging had definite advantage in preserving the sensory quality of patties than aerobic packaging but it did not help in extending the shelf-life beyond 15 days.

• Korean journal of food and cookery science
• /
• v.18 no.2
• /
• pp.129-135
• /
• 2002

The effects of adding green tea powder on the quality and storage characteristics of tofu were studied. As the addition of green tea powder increased, the moisture content of tofu was decreased but those of crude protein and the crude ash were increased. The addition of green tea powder increased the production of whey and consequently decreased the yield of tofu. At the beginning of storage, the pH of the tofu with green tea powder was increased, but decreased rapidly at the eighth day of storage. The pH of tofu-soaking solution was decreased during the storage period. The L and b values showed no significant changes but a value was increased during storage. Textural characteristics of tofu added with green tea powder also did not show significant changes during storage. Although the total plate counts and absorbances of soaking solution of tofu were increased during storage, the samples with 1.0% green tea powder had the lowest TPC (3.0$\times$10$\^$6/ CFU/ml) and the lowest absorbance (0.175) at the eighth day of storage.