This study was conducted to investigate the effect of whole crop rice based TMR on the meat quality of Korean Native Cattle (Hanwoo). Sixteen Hanwoo steers (average 8 months old) were divided into the control group (commercially marketed TMR) and the WCR-TMR group (whole crop rice based TMR). Feeding trials were carried out up to 30 months of age, and after slaughter, the strip loin were collected and analyzed for meat quality. There were no significant differences in proximate compositions of Hanwoo (P>0.05), and crude protein, crude fat and crude ash were 19.51∼20.23 %, 11.53∼11.35 % and 1.10∼1.12 %, respectively. There was no significant difference in water holding capacity and cooking loss between treatments (P>0.05), but it was slightly lower in the control group. Among the various functional components in meat, β-carotene was not detected, but α-tocopherol was significantly higher in WCR-TMR group and vitamin A content in control (P<0.05). The a*-value in the meat color index decreased significantly with longer storage period in the control group, whereas the WCR-TMR fed group showed no significant difference (P>0.05) according to the storage period. There were no difference between the treatments in the TBARS (2-Thiobarbituric acid reactive substances) value used as an indicator of lipid oxidation and in fatty acid content. But the control group had high myristic acid content, whereas the WCR-TMR supplemented group showed higher oleic acid and linoleic acid content. In conclusion, feeding of WCR based-TMR increased the α-tocopherol content, which is a functional ingredient in meat, and the other components were not significantly different from the control. Therefore, it was judged that there was no significant difference between WCR based and conventional TMR in meat quality characteristics.

국내에서 육성된 벼 품종의 저장관련 기초기반연구로 저온 플라즈마를 이용하여 현미와 백미의 저장에 따른 미생물 생육변화를 관찰하였다. 본 연구에서 사용한 플라즈마는 컨테이너형 유전격벽 플라즈마로 공기방전을 이용하여 고품질 밥쌀용 품종인 삼광과 가공용 품종인 팔방미를 0, 10 및 20분간 처리하여 4, 25℃에서 2달간 저장하여 분석하였다. 플라즈마 처리한 현미 및 백미의 일반호기성미생물 분석결과 저장 초기에는 현미의 경우 2.99~3.49 log CFU/g, 백미는 2.65~3.35 log CFU/g이 검출되었으며, 8주 저장 시 플라즈마 처리군이 0.62~1.11 log CFU/g 적게 생육되었다. 곰팡이의 경우 저장 초기에는 품종에 관계없이 현미는 2.16~2.40 log CFU/g, 백미는 1.82~2.16 log CFU/g이 검출되었다. 특히 플라즈마 20분 처리한 백미의 경우 저온 저장하였을 때, 곰팡이가 검출한계 이하로 나타났다. 이상의 결과를 종합하여 볼 때 저온 플라즈마 기술은 현미와 백미의 저장 중 미생물 생육을 억제하는 것으로 나타났으며 미생물학적 품질 변화의 최소화를 위하여 저온저장이 효과적이라고 판단된다.

국내 시판 중인 선식의 유통 안전성 확보를 위한 기초기반연구로 대기압 플라즈마 처리한 선식의 품질 특성 평가를 진행하였다. 본 연구에서 이용한 플라즈마는 컨테이너형 유전격벽 플라즈마로 방전 가스는 공기를 활용하여 0, 5, 10 및 20분 처리하였고 미생물 감균효과, 색도, pH관능평가를 진행하였다. 일반 호기성 미생물 분석 결과 20분 처리 시 약 1.70 log CFU/g 감소하였으며 B. cereus, B. subtilis 및 E. coli O157:H7을 이용한 접종 시험 결과 각각 2.20, 2.22 및 2.50 log CFU/g 감소하였다. 색도 측정결과 플라즈마 처리에 의해 명도 값은 증가하였으나 적색도 및 황색도는 감소하였다. 플라즈마 처리에 의한 선식의 pH측정 결과 처리시간에 따라 감소하는 경향을 보였다. 하지만 플라즈마 처리에 의해 단백질 지질산화가 일어나 관능 품질이 저하되는 경향을 보였다. 따라서 공기로 방전된 대기압 플라즈마 기술은 선식의 품질안전성을 개선할 수 있으나, 관능적 품질 특성 개선을 위한 후속연구가 필요하다고 판단된다.

Background: In the stroke patients with the characteristics of hemiplegic gait, turning direction of the affected and unaffected side influences turning time. Therefore, it is important to investigate the walking response to turning directions in stroke patients. Objects: This study aimed to measure the walking time while turning direction in hemiplegic patients depending on balance ability measured by Berg Balance Scale. Methods: A group of forty-five subjects with stroke (Berg Balance Scale score≥46 were twenty-eight, Berg Balance Scale score≤45 were seventeen) were enrolled in this study. Subjects were asked to perform the Timed Up and Go test. Testing indications included two directions for turning in each subject. These indications were for turning toward the affected and unaffected side in stroke patients. The duration of total analysis duration, sit to stand phase, stand to sit phase, mid-turning phase, and end turning phase were recorded. The obtained data were analyzed by using paired t-test and Wilcoxon signed rank test in the group that are below and above 45 points of Berg Balance Scale score. The significance level was set at ɑ=.05. Results: There were significant increase time in the analysis duration and end turning phase duration while subjects were turned the unaffected side in stroke patients that presented a Berg Balance Scale score≤45 (p<.05). However, the comparison between the affected side and the unaffected side in the stroke patients with Berg Balance Scale score≥46, revealed no significant differences of the measured parameters. Conclusion: This finding should be suggested in the specific definition of turning direction for evaluation with Timed Up and Go test in the Berg Balance Scale score≤45, and other intervention for hemiplegic patients need to be suggested the direction of turning during walking training program.

국내 선식의 유통 안전성 확보를 위한 기초기반연구로 저온플라즈마 처리한 시판 선식의 품질 특성 평가를 진행하 였다. 본 연구에서 사용한 플라즈마 시스템은 서울대학교에서 개발된 컨테이너형 유전격벽 플라즈마로 방전 가스는 공기를 활용하여 0, 5, 10 및 20분간 처리하였고 미생물 감균효과, 색도, 과산화물가 및 관능평가를 국립식량과학원 및 서울대학교에서 공동으로 수행하였다. 일반 호기성 미생물 분석 결과 20분 처리 시 약 1.70 log CFU/g 감소하였으며, Bacillus cereus 및 Escherichia coli O157:H7을 이용한 접종 시험 결과 각각 2.20 및 2.50 log CFU/g 감소하였다. 색도 측정 결과 플라즈마 처리에 의해 명도 값은 증가하였으나 적색도 및 황색도 값은 감소하는 경향을 보였다. 하지만 플 라즈마 처리에 의해 지질 산화가 일어나 관능적 품질이 저하되는 경향을 확인할 수 있었다. 본 연구 결과 공기로 방전 한 저온 플라즈마 기술은 선식의 품질안전성을 개선할 수 있으나, 관능적 식미향상 및 품질개선을 위한 후속연구가 필요하다고 판단된다.

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℃ 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.

This study investigated the quality change of strip loin from hanwoo with quality grade 2 produced by dry aging, and compared the quality of dry-aged strip loin with that of strip loin from hanwoo with quality grade 1+. Hanwoo strip loins with quality grade 1+ (SL1) and 2 (SL2) after a day of slaughter and dry-aged strip loin (DSL2) aged for 21 days at 2℃ with 85% humidity were obtained from local markets. The proximate composition, pH, cooking loss, lipid oxidation, instrumental color (CIE L*, a* and b* value) and sensory properties of the strip loins were measured. DSL2 contained low moisture and high protein contents compared with SL2, and low fat, high protein, and high ash contents compared with SL1 (p<0.05). The pH and cooking loss were higher and lower, respectively, in DSL2 compared to SL2 (p<0.05). SL1 had a higher pH than DSL2 (p<0.05). However, the cooking loss was not different between SL1 and DSL2. The TBARS value was the highest in DSL2 and the lowest in SL2 (p<0.05). DSL2 had higher L* and b* value compared with SL2 (p<0.05). There were no significant differences of L*, a* and b* values between DSL2 and SL1. Sensory properties such as the color, flavor, taste, texture, and acceptability of DSL2 were higher than those of SL2 (p<0.05). There was no significant different in all sensory properties between DSL2 and SL1. According to the results, dry aging can improve the nutritional and sensorial quality of strip loin with quality grade 2 to quality comparable to quality grade 1+.

근내지방도(IMF)가 한우육의 품질 및 기능성분에 미치는 영향을 조사하기 위하여, 250두의 한우를 근내지방 함량 에 따라 Low(<14%, n=96), Medium(14～17%, n=83), High(>17%; n=71) 세 그룹으로 분류하고, 7일간 숙성 후 등심육의 품질 및 기능성분을 분석하였다. 한우 등심육의 수분 함량은 IMF와 반비례하였으며, High IMF 그룹은 Low IMP 그룹 에 비하여 낮은 드립 감량을 나타내었다. 기능성 didpeptide 함량은 IMF에 따라 유의적 차이가 없었으나, High IMF 그룹은 다른 그룹보다 낮은 inosine monophosphate, 높은 hypoxanthine, 낮은 histidine 함량은 나타내었다. 불포화지방산 의 비율은 IMF에 따라 유의적 차이가 없었다. 저지방육의 건강지향적 가치를 고려할 때 지나친 IMF를 목표로 하는 육종 및 사양은 지양되어야 할 것으로 판단되었다.

This study was carried out to evaluate the genotoxicity of the gamma-irradiated (0, 5 and 10 kGy) milk and ice cream. The Salmonella typhimurium reversion assay was performed using S. typhimurium TA98, TA100, TA102, TA1535 and TA1537 as tester strains. The number of revertant colonies were not increased in both milk and ice cream, compared with negative controls with or without metabolic activation. There were no significant differences among the irradiation doses. These results indicate that the gamma-irradiated milk and ice cream do not show any genotoxic effect under these experimental conditions, and that they may be safe genotoxically.

Effect of gamma irradiation on quality properties of half-cooked noodle was studied. The noodle were treated with lactic acid(0.1%, w/w), heat(10 min in boiling water) or their combination after cooking for 3 min, and irradiated at 0, 5 and 10 kGy. The noodle were stored at 25℃ for 5 weeks and microbial population, Aw, pH, and texture profiles were examined. Fungi were completely eliminated by gamma-irradiation with 5 or 10 kGy does. Number of aerobic bacteria were also decreased by 2 and 4 log cycles with dose of 5 and 10 kGy, respectively. The D_(10) values of aerobic bacteria were 2.34-2.95 kGy. Growth of the aerobic bacteria that survived even at 10 kGy of irradiation were significantly inhibited during storage. Acidification of half-cooked noodle was suppressed by gamma irradiation but A_w were not affected. Stickiness was decreased at the beginning of storage by gamma irradiation but was restored after 3 weeks. The results indicated that the gamma irradiation would be useful to improve quality and storage stability of half-cooked noodle.

국내에서 생산되는 벼의 저장안전성 확보를 위한 기초기 반연구로 플라즈마 기술을 이용하여 벼의 저장기간 및 온도에 따른 미생물 생육 및 성분 변화를 관찰하였다. 플라즈마 시스템은 컨테이너형 유전격벽 플라즈마로 공기방전방식을 이용하여 삼광, 청품, 미소미, 팔방미 품종을 0, 10 및 20분간 처리하여 4℃, 25℃에서 2달간 저장하여 실험하였 다. 미생물 생육 변화를 관찰한 결과 저장 초기에는 일반호기성 미생물은 3.46-3.86 log CFU/g, 곰팡이는 2.27-2.86 log CFU/g이 검출되었다. 저장온도 및 기간에 따라 일반호기성 미생물 및 곰팡이의 생육은 증가하였으며, 품종간의 큰 차이는 없었다. 저장한 후의 미생물 분석 결과 플라즈마 처리 군의 미생물이 약 1.50 log CFU/g 적게 생육되었다. 플라즈마 처리한 벼의 수분함량을 측정한 결과 플라즈마 처리에 의한 큰 차이는 관찰되지 않았으나, 저장온도가 올라가면 수분함량이 감소하는 것을 확인하였다. 지방은 플라즈마에 의해 감소하는 경향을 보였으나, 단백질 함량은 플라즈마 및 저장조건에 따른 일관적인 변화는 관찰되지 않았다. 아밀로스 함량의 경우 삼광, 청품, 미소미 품종은 플라즈마에 의한 함량 변화는 관찰되지 않았으나 팔방미는 증가하는 경향을 보였다. 이상의 결과를 종합하여 볼 때 플라즈마에 의해 벼의 저장안전성을 개선할 수 있으며 품질 변화의 최소화를 위하여 저온저장이 효과적이라고 판단된다.

This study was conducted to investigate the reliability of automatic cracked and bloody egg detector according to the age of the hens and the level of the detector. The results of this study are expected to be helpful in the implementation of the Korean egg grading system, which is expected to improve egg quality for consumers. An official egg grader randomly selected 1,000 eggs for each experiment (total 36,000 eggs), ran them through the automatic detector, and conducted labor inspection using the eggs that were classified by the detector as cracked, bloody, and normal eggs. The results showed that more cracked eggs were laid by hens aged 40-60 weeks than by hens aged 30 weeks (p<0.05). Also, when the detector level increased from four to seven (i.e., when it became less sensitive), its cracked eggs detection rate dropped, and the total rate of cracked eggs was consistent after the labor inspection of the classified eggs. The automatic detector achieved over 97 percent accuracy. The bloody eggs constituted only 0.005 percent of all the samples, and all the detector-detected eggs were bloody eggs after the labor inspection of both the bloody and normal egg lines. Therefore, it can be concluded that the automatic cracked and bloody egg detector was reliable and can be used in the egg grading system. Considering that cracked eggs should be less than 9 percent of first-grade eggs in the present egg grading system, the use of an automatic crack detector may help provide better-quality eggs to consumers by producing less than 5.5 percent cracked eggs.