The objective of this study was to investigate the effects of gender on meat quality traits and sensory characteristics of pork loin. A total of 90 pork carcasses (180 days old, 45 barrows and 45 gilts, each gender group was consisted of fifteen 1+, 1 and 2 carcass grades) were selected and loin cuts were excised to investigate meat quality, electronic tongue measures and sensory panel test. There were significant differences in drip loss (1.66% vs 1.21%), released water (12.19% vs 10.68%) and cooking loss (23.67% vs 21.04%) between loins from barrow and gilt (p<0.05). However, no significant differences in meat color (CIE L* a* b*) and shear force were observed between gender groups (p>0.05). Umami and richness values of barrow were significantly higher than those of gilt, while barrow had significantly lower sourness value compared to gilt (p<0.05). On the sensory evaluation, barrow scored higher in flavor, juiciness and tenderness both, and as a result, barrow (5.51 points) also scored significantly higher than gilt (4.86 points). These results suggest that the umami intensity and sensory taste of barrow loin are superior to gilt loin due to its high water-holding capacity.

용해와 주조, 압출과 열처리 기술의개선으로 고강도, 고파괴인성의 AI-Li-Cu 합금(2090 AI합금)을 제조하였다. 또한 준 산업용 규모(20kg)의 잉고트 제조공정을 확립하기 위해서 (1)선 (2)기계적 성질들에 미치는 열처리 영향 (3) 인장시험, 파괴인성 시험(KIc) 및 피로균열 전파시계를 갖고 있으며 최종 제품의 인장강도는 최대시효 조건에서 534MPa부터 566MPa이었고 연신율은 9%에서 11.9%정도였다. C-T 시편을 이용한 파괴인성 시험 결과 최대시효 조건에서 평면변형 파괴인성 (KIc)값은 39MPa√m였고 미시효 조건에서는 23MPa√m였다. 또한 0.1, 0.3, 0.5의 하중비에서 피로균열 전파시험을 행하였을때 임계응력 확대계수(δKth)는 각각 6.0, 5.3, 4.3 MPa√m이었다.