This study was conducted to evaluate the acceptability of cured cooked boneless chicken drumettes as a raw material for Chuncheon Dakgalbi and to observe its effect on pH, lipid oxidation, volatile basic nitrogen (VBN) content and total viable count (TVC) during refrigerated storage under vacuum. Boneless chicken drumettes were dry cured with a mixed curing agent (0.20% w/w) consisting of sodium chloride (93.1%), sodium nitrite (5.9%) and sodium bicarbonate (1.0%) for 24 h at 2±2℃. Cured samples were cooked using an oven at 150℃ for 20 min and stored at 5.5±0.5℃ for 60 days under vacuum. Non-cured cooked sample was used as a control. Sensory evaluation was performed on day 2 of storage using 22 untrained panelists and samples were mixed with Dakgalbi sauce and reheated using a microwave for 2 min. There were no significant differences between control and treatment group on appearance, flavor, texture, juiciness and overall acceptability. Cured cooked boneless chicken drumettes had significantly (p<0.05) higher pH, lower lipid oxidation, VBN and TVC consistently during storage in comparison with control. These results suggest that dry curing could be applied to boneless chicken drumettes as raw material for Chuncheon Dakgalbi and could extend its shelf life during refrigerated storage under vacuum.

Mechanical systems using tendon-driven actuators have been widely used for bionic robot arms because not only the tendon based actuating system enables the design of robot arm to be very efficient, but also the system is very similar to the mechanism of the human body’s operation. The tendon-driven actuator, however, has a drawback caused by the friction force of the sheath. Controlling the system without considering the friction force between the sheath and the tendon could result in a failure to achieve the desired dynamic behaviors. In this study, a mathematical model was introduced to determine the friction force that is changed according to the geometrical pathway of the tendon-sheath, and the model parameters for the friction model were estimated by analyzing the data obtained from dedicated tests designed for evaluating the friction forces. Based on the results, it is possible to appropriately predict the friction force by using the information on the pathway of the tendon.