• Korean journal of food and cookery science
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• v.18 no.2
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• pp.225-231
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• 2002

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.319-325
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• 2004

The objective of the present study was to investigate the effect of processing conditions on the physical and sensory properties of pork cutlet produced from chilled pork loin (T1), the cured and massaged chilled pork loin (T2), the cured and massaged frozen pork loin (T3), frozen pork loin (T4), massaged frozen pork loin (T5). Water holding capacity (WHC) of pork cutlets were not significantly different among the treatments. In chilled pork loin, WHC of T2 were slightly higher than that of T1. T4 showed the lowest WHC among all treatment group. In meat color, CIE L$\^$*/, a$\^$*/. b$\^$*/ values in chilled pork loin were not significantly different between T1 and T2. L$\^$*/ values of T3 and T5 were higher than that of T4. a$\^$*/ values were not significantly different among the all treatments. T3 produced through the curing and massaging treatment showed the highest tenderness in shear force (p< 0.001), while force value (kg/㎤) of T4 were the highest among all treatments. Separation ratio of wheat dough from pork cutlet was highest (p.<0.001) in T4. In triangle test, T1 : T3 combination was higher than that of other pairs. No differences in acceptability of sensory evaluation were observed among T1, T2, T3, and T5 groups, while the frozen pork showed the lowest (p<0.001) acceptability. In conclusion, pork cutlets from T4 with the curing and/or massaging process showed similar acceptance than those from chilled pork loins, and this treatments may contribute to promote the consumption of frozen pork loins.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.296-303
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• 2011

This study was conducted to determine the effects of stevia (Stevia rebaudiana Bertoni) and charcoal supplementation on meat quality traits in finishing pigs. A total of 420 pigs (LYD) were randomly allocated into seven treatments with three replications. The dietary treatments were T1 (control, basal diet), T2 (basal diet+0.3% stevia), T3 (basal diet+0.6% stevia), T4 (basal diet+0.3% charcoal), T5 (basal diet+0.6% charcoal), T6 (basal diet+0.3% stevia+0.3% charcoal), and T7 (basal diet+0.6% stevia+0.6% charcoal). Pigs were slaughtered conventionally on each marketing day and chilled overnigth. At 24 h postmortem, the Longissimus muscle from left side between the 6th and 14th rib was removed for the meat quality traits. The T6 group showed a higher pH, water holding capacity (p<0.05), and lower drip loss (p<0.05) than those in the T1 group. The T6 group showed lower (p<0.05) $L^*$ (lightness) and $b^*$ (yellowness) values and higher $a^*$ (redness) color value than those in the T1 group, resulting in a redder surface meat color. In the subjective evaluation, marbling and color scores improved in the T6 group compared to those in the other treatments. In the panel test, the T6 group tended to have higher tenderness and juiciness scores than those in the T1 group. In the storage characteristics, all treatments showed similar 2-thiobarbituric acid and volatile basic nitrogen values as well as total microbial counts during 7 d of cold storage. As a result, dietary supplementation with 0.3% stevia and 0.3% charcoal showed the highest meat quality traits and storage characteristics in finishing pigs.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.497-505
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• 2012

The nutritional, physicochemical and sensory quality characteristics of chilled loins of Jeju Black Cattle, Hanwoo and imported Australian beef were compared. For nutritional properties, moisture and crude protein contents of Jeju Black Cattle beef were 65.91% and 17.39% respectively, the lowest among the comparison groups. On the other hand, their crude fat and crude ash contents were 15.89% and 0.79%, respectively, the highest among the comparison groups. There was a significant difference in crude ash content, but there was no significant difference in the other properties. The Fe and Zn contents of Jeju Black Cattle beef were 29.85 and 48.13 ppm, respectively, lower than those of Hanwoo beef, although the difference was not significant. These values were higher than those of Australian beef (p<0.05). There was no significant difference among the samples in contents of Ca, P, Na and Cu. The total amino acid and essential amino acid contents of Jeju Black Cattle beef were 16.81% and 9.08%, respectively, the lowest among the samples, although the difference was not significant. The ratio of essential amino acids to total amino acids of Jeju Black Cattle beef was 54.01%, the highest among the samples. The saturated fatty acid (43.25%), stearic acid (13.51%), linoleic acid (2.39%) and essential fatty acid (2.47%) contents of Jeju Black Cattle beef were the lowest. However, their unsaturated fatty acid (56.69%), oleic acid (47.80%) and MUFA/SFA ratios were the highest, and there were significant differences compared with Australian beef. There was no significant difference in the PUFA/SFA ratio. Among physicochemical properties, redness ($a^*$) of Jeju Black Cattle beef was the highest while melting point was the lowest (p<0.05). There were no significant differences in lightness ($L^*$), yellowness ($b^*$), pH, water holding capacity, cooking loss or shear force value. For sensory properties, raw meat aroma, cooked meat aroma and palatability of Jeju Black Cattle beef were superior compared to other comparison groups, with significant differences in comparison with Australian beef (p<0.05). However, there were no significant differences in taste, juiciness, or tenderness of cooked meat.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.297-305
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• 2006

This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at $5{\pm}1^{\circ}C$ for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force ($kg/cm^2$) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from $13.00{\sim}14.98%$. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach $4.4log_{10}CFU/g$ until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.

• Journal of Oral Medicine and Pain
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• v.31 no.4
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• pp.355-364
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• 2006

Headache is a common disease which influences not only individually but also socially. Temporomandibular disorders(TMD) refers to pain and dysfunction within the temporomandibular joint(TMJ) and associated muscles. TMD is presented commonly, and 70% of population are found to have one or more related symptom. A number of studies have been conducted to verify the association between headache and TMD, and some authors have proposed that headache and TMD may be related. In this study, we studied the patterns of headache presented by the patients who visited the TMJ and Orofacial pain clinic. Among the patients participated in this study, tension type headache showed the highest prevalence(48.5%), followed by migraine without aura(15.0%), probable migraine(10.6%), migraine with aura(7.1%), probable tension type headache(4.8%), and other primary headaches(1.8%). The high prevalence of tension type headache may be due to the accompaniment of orofacial pain by pericranial muscle tenderness. Comparison of sex showed that the rate of migraine was higher in female than male(female to male ratio 35.8:25.3). In age analysis, the rate of migraine was high in the twenties(42.2%) and the thirties(40.0%). As the age increased, the rate of migraine decreased, and this trend was in accordance with the previous studies. The percentage of the patients who had previously received treatment was only 26.2%, and that of those who were aware of the diagnosis was merely 8.7%. Therefore, it is not common for headache patients to get treatment, however, since orofacial pain is often accompanied by headache, more systematic diagnosis as well as precise treatment would be necessary. Moreover, since TMD could induce and aggravate headache, proper evaluation and management of TMD would be essential for diagnosis and treatment of headache. In the future, more systematic and broad investigation on the influence of causative factors of TMD on headache as well as the change in headache pattern with the treatment of TMD would be required.

• The Journal of the Korean bone and joint tumor society
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• v.15 no.1
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• pp.34-43
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• 2009

Purpose: Glomus tumors are rare benign vascular tumors, usually located in the skin or soft tissue of extremities. Approximately 30-50% of glomus tumors occur in subungal area, but glomus tumors have been described in every location even where glomus bodies are not or rarely present. The purpose of this study was to identify clinical, histologic and MRI characteristics of soft tissue glomus tumor. Materials and Methods: Between 1993 and 2008, eight patients underwent surgery of soft tissue Glomus tumor at our institution. Exclusion criteria were patients with Glomus tumors in digits, stomach, trachea and glomus tympanicum. We analyzed medical records, interviews, physical examinations, MR findings and histolocial types retrospectively. Results: There were four men and four women. The mean age was fourty-seven years. The mean prevalence time was eight-point-nine years. In the classic triad of symptoms, all eight patients had pain and tenderness. Two patients complained of cold sensitivity. Two showed skin color changes. After surgery, two showed symptom improvement (VAS $9^{\circ}{\rightarrow}8$, $8^{\circ}{\rightarrow}5$) and?six showed complete disappearance of symptoms. Slightly symptom improvemented (VAS $9^{\circ}{\rightarrow}8$) one had additional surgery two times after first surgery due to relapse/remaining Glomus tumor. The mean size was 13.9 mm. In histology, six were 'solid glomus tumor', one was a mixture of 'solid glomus tumor' and 'lomangioma' and one was 'malignant glomus tumor'. MR findings showed isointense signal on T1 image, high signal on T2 image and strong enhancement on the Gadolinium enhanced image. Conclusion: Glomus tumor has low recurrence rate and malignant change, rapid diagnosis and surgical excision is critical in treatment to prevent unnecessary pain of patient.

• The Korean Journal of Pain
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• v.20 no.2
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• pp.163-168
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• 2007

Background: Temporomandibular joint disorder (TMD) is a group of musculoskeletal conditions characterized by pain in the pre-auricular area, limitation of jaw movement and palpable muscle tenderness. Thermography is a nonionizing, noninvasive diagnostic alternative for the evaluation of TMD. This study was conducted to evaluate the usefulness of thermography in the assessment of TMD. Methods: Thermography was conducted on the 61 patients who had been diagnosed with TMD, and on the 34 normal symptom-free volunteers. The temperature differences between opposite sides of the temporomandibular joint (${\Delta}T_{TMJ}$) and the masseter muscle (${\Delta}T_{MST}$) were calculated. The sensitivity and specificity of thermography was calculated at the cut off values of 0.2, 0.3, and $0.4^{\circ}C$. Results: In the patient group, the ${\Delta}T_{TMJ}$ was $0.42{\pm}0.38^{\circ}C$ and the ${\Delta}T_{MST}$ was $0.38{\pm}0.33^{\circ}C$, whereas in the control group the ${\Delta}T_{TMJ}$ was $0.10{\pm}0.07^{\circ}C$ and the ${\Delta}T_{MST}\;0.15{\pm}0.10^{\circ}C$. In addition, the patient group demonstrated a significantly lower level of thermal symmetry than the control group (P < 0.001) in both the temporomandibular joints and the masseter muscles. The sensitivity of thermography at the cut off values of 0.2, 0.3 and $0.4^{\circ}C$ was 67.2, 49.2, and 42.6% in the temporomandibular joint (TMJ) and 60.7, 49.2 and 37.7% in the masseter muscle, respectively. The specificity of thermography at the cut off values of 0.2, 0.3 and $0.4^{\circ}C$ was 88.2, 100, and 100% in the TMJ and 61.8, 91.2 and 100% in the masseter muscles, respectively. The accuracy of thermography at the cut off values of 0.2, 0.3 and $0.4^{\circ}C$ was 74.7, 67.4, and 63.2% in TMJ and 61.1, 64.2 and 60.0% in the masseter muscles, respectively. Conclusions: Temperature differences exist between the opposite sides of the TMD and masseter muscles in patients with TMD. Although the sensitivity of thermography in the diagnosis of TMD is low, it has high specificity in the evaluation of TMD, and is therefore applicable to patients with TMD.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.811-820
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• 2004

Objectives of this study was to determine the comparisons of physico-chemical characteristics in crossbred pigs(Korean native breed ${\times}$ Landrace breed) by feeding periods. A total of 150 pigs were sampled from commercial farm, and assigned into three treatedrnents. Feeding peirods of Tl, T2 and T3 were below 200 days, 220-220 days, over 220 days, respectively. Live weight, carcass weight and backfat thickness were significantly(P<0.05) increased with feeding period increased, and final grade score have significantly(P<0.05) lower when feeding period was increased. pH and water content were significantly(P<0.05) lower when feeding period was increased(over 220days). However, intramuscular fat have no significantly different among the treatments. $L^* and b^* were significantly(P<0.05) lower and a^*$ was significantly higher(P<0.05) when feeding period increased. Cooking loss was higher in the order of Tl > T3 > T2. Shear force values was significantly(P<0.05) decreased by feed period increase. In fatty acids, myristic acid, palmitic acid, stearic acid and saturated fatty acid(SFA) in T2 were significantly(P<0.05) lower in T2, whereas linolenic acid, unsaturated fatty acid(UFA), essential fatty acid(EFA), UFA/SFA and EFA/SFA were significantly higher in T2 compared with other treatment. However palmitoleic acid and arachidonic acid were no significantly different with feeding periods. As a result of this study, crossbred pigs was increased live weight and carcass weight with feeding periods. and improved meat color and tenderness with feeding periods. However, final grade score was decreased with feeding periods

• Pediatric Infection and Vaccine
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• v.4 no.2
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• pp.210-217
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• 1997

Purpose: To prevent residual physical disability and chronic infection, prompt diagnosis and adequate treatment are important in the skeletal infections in children. Although radioisotope scanning is knwon as the method of choice for early diagnosis of bone infection, we conducted a study on twenty nine children who had skeletal infections to reevaluate the most appropriate way in diagnosis and management. Methods: A retrospective study was conducted on twenty nine children, who were admitted to the departments of Pediatrics and Orthopedic Surgery and who had acute osteomyelitis or septic arthritis, through review of medical records, radiologic & radioisotope study results. Their diagnoses were confirmed by bacteriologic cultures on the aspirated specimens from suspected bony lesions. Results: 1) Among twenty nine patients, there were 6 infants including 5 newborn infants, and 23 children were aged between 1 and 15 years. Male to female ratio was 1.4 to 1. 2) Point tenderness was noted in all cases, and the common physical signs were swelling, limitation of motion, fever and local heat in the order of frequency. 3) Fifty two percents of the patients were diagnosed within a week after onset of symptoms and all cases were within 15 days. 4) Leukocytosis was noted in only 58.6% of cases but erythrocyte sedimentation rate was increased in all cases except only one case. Staphylococcus aureus was revealed as the most common etiologic agent. 5) Radioisotope scans showed hot uptake in five of six cases(83.3%) who had no abnormal finding on plain skeletal radiolograms. Conclusions: Although radioisotope scan and MRI are helpful in early diagnosis before radiologic finding was detected on plain X-ray film, the antimicrobial therapy can be started after bacteriologic study of the aspirated specimens from the suspected skeletal lesions if skeletal infection is highly suspected clinically.