• Asian-Australasian Journal of Animal Sciences
• /
• v.31 no.1
• /
• pp.129-137
• /
• 2018

Objective: The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Methods: Beef trimmings from commercial butcher were collected, designated into 4 treatments differing in beef trimmings grade and freezing, processed into restructured steaks with 1% microbial transglutaminase and then analyzed for product quality. Results: The results showed that all meat from different groups could be tightly bound together via cross-linking of myosin heavy chain and actin as observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Microbial counts of psychrotrophic and mesophilic bacteria were not affected by treatments (p>0.05), and no detectable of thermophilic bacteria were found. Regarding effect of beef trimmings grade, steaks made from beef trimmings grade II (16.03% fat) showed some superior sensorial qualities including higher tenderness score (p<0.05) and tendency for higher scores of juiciness and overall acceptability (p<0.07) than those made from beef trimmings grade I (2.15% fat). Moreover, a hardness value from texture profile analysis was lower in steaks processed from beef trimmings grade II than those made from grade I (p<0.05). Although some inferior qualities in terms of cooking loss and discoloration after cooking were higher in steaks made from beef trimmings grade II than those made from beef trimmings grade I (p<0.05), these differences did not affect the sensory evaluation. Frozen beef improved the soft texture and resulted in effective meat binding as considered by higher cohesiveness and springiness of the raw restructured product as compared to fresh beef (p<0.05). Conclusion: The results indicated the most suitable raw beef for producing restructured steaks without detrimental effect on product quality was beef trimmings grade II containing up to 17% fat which positively affected the sensory quality and that frozen beef trimmings increased tenderness and meat binding of restructured beef steaks.

• Journal of Sensor Science and Technology
• /
• v.30 no.5
• /
• pp.300-308
• /
• 2021

Usually, during slaughter, the meat is divided into large chunks by part after deboning. The meat chunks are inspected for the presence of needles with an X-ray scanner. Although needles in the meat chunks are easily detectable, they can also be found in trimmings and meat offals, where meat skins, fat chunks, and pieces of meat from different parts get agglomerated. Detection of needles in trimmings and meat offals becomes challenging because of many needle-like patterns that are detected by the X-ray scanner. This problem can be solved by learning the trimmings or meat offals using deep learning. However, it is not easy to collect a large number of learning patterns in trimmings or meat offals. In this study, we demonstrate the use of deep convolutional generative adversarial network (DCGAN) to create fake images of trimmings or meat offals and train them using a convolution neural network (CNN).

• Korean Journal of Soil Science and Fertilizer
• /
• v.31 no.3
• /
• pp.233-237
• /
• 1998

Mineralization of organic N is an important factor in determining the appropriate rate for organic waste application to cropland. The mineralization of organic N was examined using sandy soil amended with three kind of compost (municipal solid waste+biosolid, yard trimmings, yard trimmings+biosolid), respectively. During the 12-week incubation, the mineralization of organic N was determined by analyzing the inorganic N in leachates from unamended and amended soils. Soils amended with com posts made of biosolid had higher initial $NH_4-N$ concentration than unamended soil. Soil amended with compost made of yard trimmings only had slightly lower initial inorganic N concentration than unamended soil. In the soil amended with com post made of yard trimmings+biosolid, however, nitrification rate was enhanced in the first week of incubation. Net N mineralization and nitrification were positive in all treatments. Although the greatest net N mineralization occurred in the soil amended with compost made of yard trimmings+biosolid, the greatest net mineralization and nitrification rates occurred in unamended soil.

• Journal of the Korea Fashion and Costume Design Association
• /
• v.21 no.4
• /
• pp.127-137
• /
• 2019

Nail art, which has been popularized recently, has increased convenience in the direction of nail art design harmonized with clothing and the increased interest and usage of nail art decoration. This study set out to propose practical planar and three-dimensional nail art designs in harmony with modern clothes by applying trimmings common in 18th century women's clothing, which used a variety of attachable decorations. As for the methodology, the investigator examined theories in previous studies, literature, and analyzed the types of trimming in female portraits from the 18th century at the museum at the Palace of Versailles in France. Planar and three-dimensional nail art designs were created for each of the top three trimming types- braids, laces, and ribbons, which were identified through analysis. The study applied the trimmings of the 18th century women's clothes to nail art design and had the following results: First, the top three trimming types were identified based on the analysis of the 18th century portraits. They were then used as motifs in the production of planar and three-dimensional nail art designs. The results show that the motifs of the clothes trimmings were fit for and had practical possibilities for expression in nail art designs. Secondly, diversity and the expansion of ideas in the study of nail art design were promoted. In addition, elements were increased to have mutually complementary effects with clothes. Finally, the study made various attempts at nail design methods by adopting a range of nail art expression techniques including hand painting, 2D & 3D art techniques, and using planar and three-dimensional nail decorations, thus proposing a positive direction for the organization of a curriculum to make use of 18th century women's clothing motifs in nail art education.

• The International Journal of Costume Culture
• /
• v.2 no.2
• /
• pp.45-59
• /
• 1999

The objectives of this study were to identify fashion trend in the late 1990's by using content analysis of the design elements of wedding dresses in wedding magazine photographs. The data were selected among the wedding dress photographs in 1997 issues of two wedding's magazines, 'My wedding'and 'She's Bride'. The identified 455 photographs were classified into 15 major-categories of silhouettes, necklines, sleeves, materials, and trimmings, etc. 15 major-categories were consisted of 232 sub-categories. In the late 1990's, fashion trends of wedding dresses have mixed mainly dome silhouettes(56.0%), bell silhouettes, and tubular silhouettes. One-piece forms(90.8%) were familar more than two-piece forms. Necklines were used mainly such as square neckline(14.0%), high necklines(13.0) blended with other off-shoulder necklines, heart-shape necklines, and sweet-heart necklines, etc. Also camisole and strapless were added in neckline. Long-tight sleeves dominated at the late 1990's because that were used most (21.1%) among 22 sleeves sub-categories. And short sleeve, ruffled below-elbow length sleeves, and french sleeves were also used with the other sleeves. Long length in skirts(98.4%) were common but mini length were used rarely. Satin, lace, and solid cloth were the main materials in wedding dresses, however, spandex and velvet were also used. Various trimmings such as flowers(corsages), ribbons blended with embroidery, small flowers, buttons, frills, strings, and fur trimming are used. Especially, flowers used most(11.8%) among 61 trimmings sub-categories. But simplicity was shown in trimmings because there were dresses not having any decorations(14.3%). The wedding dress of the late 1990's has become more varied in design due to the reflection of changes in society and fashion of everyday garments while the traditional design of the wedding dress has been preserved.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.26 no.8
• /
• pp.1216-1227
• /
• 2002

The objective in the part H of this study was to investigate the effects of materials, sleeves, trimming, and perceivers gender on impression formation. Stimuli consisted of 13 color photographs of a female model wearing a wedding dress which were manipulated according to clothing cues. A semantic differential sale of 4 dimensions was used. These were attractiveness, neatness, femininity, and prettiness. Samples were 312 males and females. For the effect of sleeves, there were significant main effects in attractiveness, femininity, neatness, and prettiness. Three-quarters lace ruffled sleeves increased the perception of positive attractiveness, femininity, and prettiness. Flounced sleeves had a positive effect on the perception of neatness. Long-tight sleeves had a negative effect on the perception of attractiveness, femininity, and prettiness. Sleeveless dresses increased the perception of negative neatness. There was an interaction effect between sleeves and the perceivers gender on neatness. For the onぉ of material, there were significant main effects in neatness, femininity, and prettiness. Solid cloth had a positive effect on the perception of neatness and negatively on prettiness. The combination of lace and solid cloth increased the perception of positive femininity and prettiness. lace had a negative effect on the perception of neatness. Satin increased the perception of negative femininity. There was an interaction effect between material and perceivers gender on prettiness. The main effect of trimmings was its effect on prettiness. Ribbons increased the perception of positive prettiness. Not having any trimmings had a negative effect on the perception of prettiness. There was an interaction effect between timings and the perceivers gender on neatness. The results of this study confirm that image perception of wedding dresses becomes different according to the materials, details, and perceiver's gender.

• Fashion & Textile Research Journal
• /
• v.22 no.6
• /
• pp.739-751
• /
• 2020

This study compares and analyzes bridal wedding styles in Korean and Chinese SNS. For this, 715 photos (362 in Korea and 353 in China) collected on social media (Instagram and Xiaohongshu) were used for analysis. The bridal wedding style was divided by item into wedding dress, makeup, and hairstyle, and detailed characteristics of images and designs were examined through content analysis and statistical analysis. First, in the case of Korea, many wedding dresses showed ball gowns and mermaid silhouettes, white colors, and no details and trimmings. As for the makeup, transparent and natural skin expression, straight eyebrows, and pink and peach lip colors were highlighted; and as for hairstyles, many long hair with half-covered ears appeared. Second, in China, a ball gown, mermaid silhouette, and white color are often seen in wedding dresses, and point colors and use of various details and trimmings are noted. The makeup showed a lot of bright skin expression, brown and black eyebrows, and red and brown lip colors. As for hairstyle, a lot of long hair with completely exposed ears appeared. Third, the comparison of bridal wedding styles between Korea and China indicated that China used relatively more details and trimmings in wedding dresses. As for makeup, Korea has a natural image, and China has a classic image. As for the hairstyle, there were many styles in which Koreans had half the ears covered, and Chinese had no bangs and completely exposed ears.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.24 no.4
• /
• pp.463-474
• /
• 2000

The purposes of this study is to investigate the characteristics of historicism in modern fashion and to introduce the appropriate approaching and application method of costume history. As one of the characteristic of Post modernism, historicism is an important theme in modern fashion. In this study, the background and the characteristic of Post modernism is considered and the historicism in the Post modern architecture and literature is studied. Next, through the artworks of Vivienne Westwood and Christian Lacroix who are excellent in the modernization of historical costume, the historicism in modern fashion is studied. The characteristic of historicism in Post modem architecture and literature comes from the nostalgia, aspiration for the past, and recurrence to the nature. It is not the revival of the past but the crossover of the past and the present. The characteristics of historicism in modern fashion are as follows. ·form; style, silhouette, and items that are shown in the historical costume come with the mixture of modem textile, new technique, and modem design. ·Materials and patterns; classical and romantic patterns, the artwork of the artist, and the fabric which is remake of remains are used. ·Technique; Tailoring techniques and the pattern making of the historical costume are used. ·Trimmings and etc.; Lots of handworks, trimmings and accessaries in that are inspired from the past are used. These elements are not come from a certain place and time but mixed surpassing places and times. With that, not only the form and the position of wearing but the meaning and purpose of wearing are changed.

• The Research Journal of the Costume Culture
• /
• v.15 no.5
• /
• pp.902-915
• /
• 2007

This study examines decorative features found in the traditional costume of the Miao, one of the minority groups in China, and adapts them for the development of modern Korean-style fashion designs in order to present visual sample data and to introduce techniques. As for the research method, both literature and visual data are examined: the former includes Miao-related books and theses; the latter, pictures from various documents and real-life data in the possession of Seoul Women's University. The study result is as follows: 1. The basic structure of Miao costume is consist of a Caftan-type upper garment and an accentuated lower garment, pleats skirt although they are decorated luxuriously with various techniques such as delicate embroidery and dyeing. 2. Details and trimmings in modern shapes are developed and presented by adding modern materials to satin, twists, cross-stitch embroidery, stripe patterns, geometrical patchwork, machine pleats and smoking, trimmings of fringe & feather, and the border line decoration of coloration, braids, piping, embroidery, belts tied and wound with colorful threads. 3. Detachable accessaries such as front reinforcement strips, back reinforcement strips, belts, decorative aprons and patchwork skirts are developed and designed by adapting highlighted layered effects. 4. The silver decoration used as an necessary by the Miao is suitable for modern fashion design in futuristic sense. Various techniques and decorative features of Miao costume display their true value all the more in modern fashion stream in which ethnic trends draw much attention.

• Korean Journal of Agricultural Science
• /
• v.45 no.4
• /
• pp.725-732
• /
• 2018

The vaccination for foot-and-mouth disease (FMD) is an effective way to control FMD. However, the injection of FMD vaccine causes abnormalities in pork meat by the incidence of lesions at the injection site. This study was conducted to investigate the inhibition effects of dietary bromelain, a natural protease derived from pineapple stems, on the incidence of lesions at the vaccination site on pigs. A total of 335 pigs (LYD [Landrace ${\times}$ Yorkshire ${\times}$ Duroc]; 7-week-old) were randomly allotted to two dietary treatments: control (basic diet) and bromelain treatment (diet supplemented with bromelain 1 kg/ton). The injection of FMD vaccine was conducted on 56- and 84-day-old pigs. Pigs with the bromelain treatment were fed a diet supplemented with bromelain for 14 days from 5 days before the vaccine injection. After slaughtering the pigs, the number of carcasses that had abnormal meat at the injection site of the vaccine and the amount of abnormal meat, discarded meat, and trimmings were recorded. Pork from the bromelain treated pigs had a lower incidence of abnormal meat caused by vaccine injection as well as a lower amount of abnormal meat, discarded meat, and trimmings than those of the control (p < 0.05). Our result suggests that dietary bromelain could improve the quality of pork meat by inhibiting incidence of lesions at the vaccine injection site.