• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1019-1025
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• 2015

The influence of aging on the flavor precursors and volatile compounds of top round beef was studied. The concentrations of free amino acids, nucleotides, creatine, dipeptides, and volatile compounds were measured after top round from Hanwoo was aged at $4^{\circ}C$ for 21 days. The amount of free amino acids in top round significantly increased with the increase of aging period. There was no effect of aging on the concentrations of adenosine monophosphate or inosine in top round. The inosine monophosphate content of top round significantly decreased with age, while the hypoxanthine content increased. The concentrations of creatine, carnosine, and anserine in top round were not influenced by aging. In total, 24 volatile compound were identified in aged, cooked top round. Of these, the quantities of aldehydes (propanal, pentanal, hexanal, heptanal, octanal, and nonanal), hydrocarbons (pentane and octane), 2-butanone, ethyl acetate, and pyridines (4-ethynyl-pyridine and 4-acetyl-pyridine) significantly increased after aging. We conclude that the flavor of top round can be improved by aging.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.731-737
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• 2015

This study was conducted to compare the meat qualities of loin (m. longissimus dorsi) and top round (m. semimembranosus) from Hanwoo and Holstein veal. Ten Hanwoo and Holstein calves were randomly selected from a local cattle farm and raised. They were slaughtered when they were 8 mon old and weighed. Weight and percentage in primal cuts and slaughter performance of Hanwoo and Holstein veal calves are obtained. Immediately after weighting, slices of loin and top round muscles were sampled. After vacuum packaging, the samples were subjected to proximate composition, physicochemical and microbiological analyses. Dressing weight and percentage were heavier and greater (p<0.05) in the Holstein than in the Hanwoo. Water contents of the top round muscle was higher in the Holstein than in the Hanwoo (p<0.05). Water-holding capacity, protein content and CIE L* (lightness) of both muscles were higher in the Holstein than in the Hanwoo veal, whereas fat content, pH, cooking loss, a* (redness), and b* (yellowness) were higher in the Hanwoo than in the Holstein veal (p<0.05). Thiobarbituric acid and volatile basic nitrogen values of both the muscles were lower in the Hanwoo than in the Holstein veal during the first 10 d of storage (p<0.05).

• Food Science of Animal Resources
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• v.34 no.5
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• pp.674-682
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• 2014

The objective of this study was to investigate the physico-chemical and sensory properties of loin (m. longissimus dorsi) and top round (m. semimembranosus) beef from 3-, 6-, 9-, and 12 mon-old Holstein calves. For both loin and top round muscles, the moisture contents were decreased, whereas the protein and fat contents were increased, as the slaughtering age increased. In terms of meat color, for both muscle types, CIE $L^*$ values were decreased, whereas CIE $a^*$ values and myoglobin content increased as the slaughtering age increased. pH values were significantly higher in the 3 mon-old group than in the other groups. The Warner-Bratzler shear force (WBSF) values were lowest for loin muscles from the 12 mon-old group; however, there was no significant difference for top round muscle among the 4 age groups. Cooking loss for both loin and top round muscles were significantly higher for the 3 mon-old group than for the other groups. The water holding capacity (WHC) of both muscles were highest for the 12 mon-old groups (p<0.05). In fatty acid composition of the 12 mon-old groups, loin muscles had significantly higher levels of C14:0, C16:1n7, C18:1n9, and mono-unsaturated fatty acids (MUFA), and top round muscles had significantly higher levels of C16:1n7, C18:1n7, C18:1n9, MUFA, MUFA/SFA. Loin muscle from the 3- and 12 mon-old groups had significantly higher scores for tenderness and overall likeness. Top round muscle from the 9- and 12 mon-old groups had significantly higher scores for overall likeness than those from the other age groups.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.752-756
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• 2013

This study was carried out to investigate the effect of cooking condition on the water-soluble flavor precursors relevant to postmortem glycogen metabolisms in various beef muscles from Hanwoo (Korean cattle). The loins, striploins, top rounds, and eye of rounds from 40-mon-old heifers were cooked in either with $100^{\circ}C$ water bath (wet-cooking) or $180^{\circ}C$ household electric oven (dry-cooking) until attained to about $80^{\circ}C$ of internal temperature before the measurements of amounts of macroglycogen, proglycogen, free glucose, and lactate. The macroglycogen and proglycogen contents were not significant differences in all beef muscles between the wet-cooking and dry-cooking treatments. Regardless of cooking condition, the both loin and top round had higher (p<0.05) two types of glycogen than the eye of round. The free glucose and lactate contents presented higher trends in the dry-cooking treatment compared with the wet-cooking treatment. The wet-cooked top round had higher (p<0.05) free glucose than the wet-cooked eye of round. Moreover, the top round contained the highest lactate content regardless of cooking condition. Consequently, it is considered that the dry-cooking treatment would be more beneficial to the flavor of cooked beef muscles than the wet-cooking treatment.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.823-832
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• 2017

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.

• Korean Journal of Agricultural Science
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• v.41 no.4
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• pp.433-440
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• 2014

This study was conducted to investigate the effect of age on the contents of carnitine, free amino acid, and nucleotide-related compound in Holstein calf meat. Twenty calves were allocated into four age groups (3, 6, 9, or 12 mon of age; n=5/group), and ribeye (M. longissimus dorsi) and top round (M. semimembranosus) were excised from left side of each carcass on day 1 post-mortem. Carnitine contents for ribeye and top round were 0.79~1.16 and 0.65~1.26 mg/100 g, respectively, and those showed a tendency to be the highest in 3 mon group. The contents of majority of free amino acids were the highest (p<0.05) in ribeye and top round from 12 mon group. The contents of adenosine monophosphate, inosine monophosphate, and inosine were the highest (p<0.05) in ribeye and top round from 12 mon group, but hypoxanthine content was the lowest (p<0.05) in those from 12 mon group. These findings suggest that age decreases the carnitine content but increases free amino acid and good taste-related nucleotides contents in Holstein calf meat.

• Journal of Animal Science and Technology
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• v.57 no.7
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• pp.24.1-24.5
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• 2015

The objective of this study was to investigate the physicochemical and microbial quality of loin (m. longissimus dorsi) and top round (m. Semimembranosus) in Holstein veal produced from two slaughter age groups (5 and 8 months of age). A total of 20 Holstein calves were randomly selected from a local cattle farm. The slaughtered cold carcasses were vacuum-packaged. The samples were analyzed for proximate composition and physicochemical analyses and stored for 1, 7, 10, 20 and 30 days for microbiological analyses. Fat and protein contents of loin for the 8 month group were higher than those for the 5 month groups (p < 0.05). For both loin and top round muscles, the pH, cooking loss and the shear force values for the 5 month group was higher than those for the 8 month group (p < 0.05). On the other hands, the water-holding capacity (WHC) for the 8 month group was higher than those for the 5 month group (p < 0.05). In terms of meat color, CIE $L^*$ (lightness) for both muscle were higher in the 5 month group than in the 8 month groups. On the other hands, $a^*$ (redness) were higher in the 8 month group than in the 5 month groups (p < 0.05). Total aerobic counts in all samples remained up to 30 days at values less than 7 log CFU/g. However, there was no significant difference for both muscles between the two age groups. The results indicate that Holstein muscles from the 8 month group had desirable quality properties than those from the 5 month group.

• Journal of the Korean Society of Costume
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• v.34
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• pp.169-182
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• 1997

Focusing on khotan located in the southern Silk Route which was one of the most important kingdoms in the Tarim Basin this study attempts to examine the changes of costume in Khotan by compar-ing the costumes in the painted panel showing the story of silk princess with the excavated costumes from ancient tombs. Furthermore this study attempts to inves-tigate the impacts of cultural exchange be-tween China and its western neighboring country Eastern and Western Turkestan on costume. Excavated costumes from the Shanpula ancient tomb in the region of Khotan and from ancient Niya in the esat-ern border of Khotan and discoveries from Rawak and Dandan-oilik near by Yotkan the ancient capital of Khotan are exam-ined. Basic Khotan's costume was the two piece style of tops and trousers. Over the basic costume wearing a top wear with half sleeves was popular. Skirt was worn by women. Even though there were many kinds tops were classified into the two types kaftan and tunic. Thouth Khotan maintained a association with China for a long time the style of Khotan costume had imbued to China. Top wear with half sleeves was worn frequently in Khotan. Also in China top wear with half sleeves was worn as over-wear which was called ban-xiu ban-bi bei-zi Costume style of China is covering the body profoundly and wrapping front edge toward the right. The types of chi-nese top wear with half sleeves for exam-ple round-neck·confronting front edge crossing-neck·confronting front edge tu-nic type discord with the traditional chi-nese costume style There were many cas-es that half sleeved top wear was worn as over wear in T'ang dynasty. The phenom-enon was due to the prevalence of 'ho' (foreign) and half sleeved top wear was introduced by the countries to the west of China Khotan. A round neck garment was a general type for the men of cuntries to the westof China. Also Chinese wore round neck garment since South and North Dynasty The type of Chinese round neck garment was not tunic but kaftan. From costume relics and ancient paintings the type of Khotan's round neck garment was tunic which was recorded on the Chinese histori-cal documents as " guan-tou-shan" that is tunic the type of persian costume, Even thgough the painted panel showing the sto-ry of silk princess was made in the it me when Turks was a dominion on Central Asia Khotan's costume style was not changed toward Turk's costume style and remained tunic style.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.810-819
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• 2012

This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, <5; G2, 6-8; G3, >9 years old). The intramuscular fat content (%) was higher for loin and top round of G1 (p<0.05) than that in the other groups. There was no difference in age groups for the top round; however, the loin of G1 had lower protein content (p>0.05). Total collagen content was lower in the top round of G3 (p<0.05). The loin and top round muscles of G1 had higher $a^*$ values and lower Warner Bratzler shear force values than that in the other age groups (p<0.05). The loin muscles of G1 were lower in percentage of cooking loss and higher in the water holding capacity than the loin in the other groups (p<0.05). The loin of G1 had lower total content of saturated fatty acids, whereas the top round of G1 had higher total content of monounsaturated fatty acids and lower total content of polyunsaturated fatty acids than that in the other age groups (p<0.05). Alanine was the highest free amino acid in the loin of Hanwoo beef, followed by glutamine, glycine, isoleucine and proline. The loin of G1 had higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine and lysine than those in the other groups (p<0.05). The loin of G3 contained higher 3-methylbutanal, furfural, octanal, 1-(acetyloxy)-2-propanone, 1-octanol, 2,5-dimethylpyrazine and 2-ethyl-2,5-dimethylpyrazine in volatile flavor components than the loin in G1(p<0.05).

• Journal of the Korea Fashion and Costume Design Association
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• v.16 no.4
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• pp.99-116
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• 2014

The purpose of this study was to examine the state of scrub wearing among scrub uniforms medical staff. The results of the research is the following. First, As for the state of scrub uniforms, they wore scrubs only while they gave medical treatment and took care of routine work. Regarding the design of their current scrubs, type 1 was dominant, and the most common color was dark sky blue. Second, Concerning considerations for scrub design, they answered that scrubs should be designed to give no inconvenience during job performance. As for the image, they placed the most importance in a clean image due to hygiene. In relation to preference for color, pattern and materials, they had the most preference for dark blue, no pattern and materials that would not easily be contaminated. Third, As to preference for the length of the top, they were most fond of hip length, and short sleeves were their favorite length of sleeve. Concerning the design of the front and the back of the top, they had a liking for a box style with no straight cutting line. As for the design of the neckline, hem and pocket of the top, they had the most preference for round neckline, square bottom and round patch pocket respectively. Fourth, when the design preference of the respondents was analyzed, there were a difference between the men and the women in preference for neckline design. The women had a liking for round neck, whereas the men were fond of V neck. And the women showed a higher preference for rubber waistband than the men for the waist design of the pants. No gender differences were found in preference for color, pattern and the length of the top.