The objective of this study was to investigate the effect of amino acid and vitamin C supplementation on the quality attributes of top round (TR) muscle from Korean cattle (Hanwoo). Sixteen-month-old steers were divided into three different feeding groups and raised until they were 28 months old. A control group (9 heads) was fed a basal diet and rice straw, whereas two experimental groups (8 heads/group) were fed a basal diet and rice straw supplemented with rumen-protected amino acids (≥16.0% L-lysine monohydrochloride, ≥8.0% DL-methionine) and vitamin C at a dose of 100 g/head/day (AA+VC group) or only vitamin C at 100 g/head/day (VC group). After slaughter, TR muscle (M. semimembranosus) was collected from carcasses and used to measure the quality attributes. Crude fat content was significantly higher (p<0.05) in the AA+VC group than in the VC group. No significant difference was observed for water-holding capacity and shear force value between the control, AA+VC, and VC groups. Contents of the free amino acids (FAAs) glycine, aspartate, and glutamate were significantly higher (p<0.05) in the VC group than in the control group. Sensory evaluation of tenderness and flavor preference revealed significantly higher scores (p<0.05) in the AA+VC group than in the control group. These findings suggest that vitamin C supplementation increases the contents of some FAAs, and the combined supplementation of amino acids and vitamin C improves the marbling and sensory attributes of TR muscle in Hanwoo.

Background: The toe-spread-out (TSO) exercise has been introduced as a strengthening exercise for the abductor hallucis muscle in subjects with hallux valgus. Visual biofeedback using ultrasound imaging during exercise, may increase the ability to selectively contract the abductor hallucis muscle, compared with exercise alone. Objects: The aim of this study was to investigate the effects of ultrasound imaging visual feedback during the TSO exercise with respect to its influence on the angle of the first metatarsophalangeal joint (1st MPJ) and the cross-sectional area (CSA) of the abductor hallucis muscle in subjects with hallux valgus. Methods: Twenty-five healthy young subjects with a mean average age of 22.5 years, and a standard deviation of 2.3 years, were recruited for this study. Hallux valgus was defined as an angles greater than 15° angle of 1st MPJ. Goniometric measurement was used to determine the angle of 1st MPJ. In addition, an ultrasound system was used to collect the CSA of the abductor hallucis muscle in each foot. The angle of the 1st MPJ and CSA of the abductor hallucis were measured in three positions; the resting position, during TSO exercise, and during TSO exercise in conjunction with real-time ultrasound imaging feedback. All data analyzed using a repeated analysis of variance with Bonferroni correction in order to compare the dependent variables in all three positions. Statistical level of significance was set up as p<.05. Results: The angle of the 1st MPJ was noted to be significantly reduced and the CSA of the abductor hallucis to be significantly greater during TSO exercise used in conjunction with ultrasound imaging visual feedback, compared to when the values were recorded during TSO exercise alone (p<.05). Conclusion: Based on these findings, it can be concluded that the application of ultrasound imaging visual feedback during TSO exercise is more effective in contracting selectively the abductor hallucis than the use of exercise alone.

본 연구는 마약중독자들의 재발경험에 대한 질적 내용분석 연구로서 마약중독자들의 재발에 영향을 미치는 개인, 가족, 사회적 차원에서의 요인을 규명하는 것이다. 이를 위해 연구자들은 마약중독에서 탈출하여 1년 이상 단약을 유지하였으나 다시 재발한 7인으로 연구참여자 집단을 구성했다. 원자료를 분석한 결과 65개의 의미내용을 구성하였고, 신체적 차원에서는 ‘몸의 과각성’, ‘사라진 금단의 재연’, 가족차원에서는 ‘가족 무관심’, ‘가족 회피’, ‘부부 엇박자’, 사회적 차원에서는 ‘스스로 고립을 자초’, ‘무뢰한으로 살아가기’, ‘가면쓰고 살기’로 나타났다. 마지막으로 심리﹡정서적 차원에서는 ‘무망감’, ‘분노’, ‘대체물 찾기’, ‘자기낙인 부여’, ‘생활리듬의 실종’, ‘재무장한 도덕의 해체’로 나타났다. 이와 같은 연구결과에 근거하여 첫째, 도덕적 재무장과 해체, 둘째, 마약중독 재발과 관계된 총체적 차원에서의 동요, 셋째, 회복을 유지하는데 있어서 가족관계의 중요성에 대한 논의와 제언을 하였다.

본 연구는 홀스타인 거세육우(총 18두, 생후 4개월령, 체중 160kg)의 성장단계별 농산부산물 TMR 사 료의 에너지 수준(T1, TDN 75~84%; T2, TDN 77~85%)과 출하월령(18, 20 및 22개월)별로 배치하여 각 출하월령별 등심과 우둔육의 육질 및 관능특성을 조사하였다. 등심육의 경우 근내지방함량은 처리구 1은 22개월령 그룹이, 처리구 2는 20개월 및 22개월령 그룹이 유의적으로 가장 높았다(P<0.05). 우둔 육의 경우 처리구 1과 2가 모두 22개월령 그룹이 근내지방 함량이 가장 높았다(P<0.05). 처리구 2는 18개월령 그룹이 단백질 및 수분함량이 유의적으로 가장 높았다(P<0.05). 콜라겐 함량은 처리구 모두 출하월령간에 유의적인 차이가 없었다(P>0.05). 육질특성에서 등심육은 처리구 1의 경우 보수력, 전단 력, 가열감량, 육색에 있어서 급여기간 그룹간 유의적인 차이가 없었다(P>0.05). 처리구 2에서는 보수 력만 18개월과 20개월령 그룹이 가장 높았다(P>0.05). 우둔육은 처리구 1의 경우 보수력, 전단력, 가열 감량, 육색의 백색도에 있어서 급여기간 그룹간 유의적인 차이가 없었으며 단지 육색에서 적색도와 황 색도만 22개월령이 가장 높았다(P>0.05). 처리구 2의 경우 18개월령 그룹이 보수력이 가장 높았고 전 단력은 가장 낮았으며 가열감량은 18개월과 20개월령 그룹이 낮았다(P<0.05). 관능특성에 있어서 등심 육의 경우 처리구 1은 18개월과 20개월령이 연도점수가 높았고 20개월령 처리구가 향미 및 전반적인 기호도 점수가 유의적으로 높았다(P<0.05). 처리구 2는 연도, 다즙성, 향미 및 전반적인 기호도 점수 모두 20개월과 22개월령이 유의적으로 높았다(P<0.05). 우둔육의 경우 처리구 1은 연도가 18개월과 20 개월령이 유의적으로 높았고 전반적인 기호도는 20개월령이 유의적으로 높았다. 처리구 2는 18개월령 이 연도만 유의적으로 높았다(P<0.05). 결론적으로 홀스타인 거세육우는 농산부산물 TMR 사료를 22개 월령까지 급여한 그룹이 근내지방도는 높았으나 육질 및 관능특성은 18개월령 또는 20개월령이 더 우 수하였으므로 이러한 점을 고려하여 출하하는 것이 바람직할 것으로 생각된다.

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

This study developed an up-flow wetland providing either an eco-friendly follow-up process of medium-sized public treatment facility for livestock manure or a non-point source pollution controller near livestock farms. The four bench-scale up-flow wetlands were operated with four different bed media sets. The removal efficiencies of the wetland effluent for CODCr, TN, TP, SS were 35.2 %, 29.5 %, 31.2 % and 52.2 % for set 1(Blank, without reed, with bio-ceramic), 40.6 %, 43.4 %, 42.2 % and 55.4 % for set 2(with bio-reed&without bio-ceramic), 45.2 %, 48.7 %, 46.6 % and 66.3 % for set 3(with bio-reed&bio-ceramic), 32.9 %, 27.3 %, 29.3 % and 54.1 % for Set 4(with reed&bio ceramic), respectively. The set 3 condition having a mixture of bio-reed and bio-ceramic showed the highest efficiency in the bench-scale evaluation. This study suggests a mixture of bio-reed and bio-ceramic as suitable bed media in the construction of artificial wetlands near livestock farms. Soils including the bed media were monitored during the evaluation for trace elements. Soil analysis results were satisfied with the Korean Soil Contamination Standard. This study showed that the up-flow constructed wetland was feasible to treat the effluent livestock wastewater treatment facility.

Concerns about water quality in the Nakdong River have been raised because the Nakdong River will change from a lotic environment to a lentic environmental due to the installation of eight weirs to be constructed as part of the Four Major Rivers Restoration Project. The rapid urbanization and industrialization of the middle and the lower reaches of Nakdong River causes the indiscreet discharge of uncleanly living sewage and industrial wastewater. And the water quality of lower reaches of Nakdong River is getting seriously worse. Owing to the water shortage of Nakdong River and the closing of reaches because of the estuary dyke in the dry season, the velocity of a moving fluid is almost accumulated under 0.03m/sec. Then a pollutant is piled up on the bottom of the river. Polluted sediment is formed and nutrition level of water is increased more and more. The eutrophication state propagated to dark brown or green from eutrophication often comes out. Therefore in this study, we measured Chl. a of chlorophyll sensor (YSI6600V2) and aceton extraction through field observation in the Nakdong River and Samrangjin. And we evaluated the reliability of chlorophyll sensor. In correlation analysis between chlorophyll sensor and aceton extraction, it shows high relation in general. And it also shows high relation among the chlorophyll sensor and aceton extraction of the dominant diatom (Skeletonema costatum), Dinophyta (Prorocentrum minimum) in the Nakdong River estuary by laboratory analysis results.

Polytetrafluoroethylene (PTFE) membrane has high resistance to chlorine, which is a great advantages in chemical cleaning to recover water flux during membrane processes in drinking water systems. A humic kaolin water with approximately 4 mg/L of DOC and 10 NTU of turbidity was prepared as a feed water. Coagulation pretreatment with or without settling was applied. The coagulation with settling showed the greatest water production. The reduced flux was effectively recovered by NaOCl cleaning, i.e., 21% recovery by 50 mg/L of NaOCl cleaning and 49% recovery by 500 mg/L NaOCl cleaning. The images of SEM and AFM analyses were corresponded to the water flux variation. However, when the floc was accumulated on the membrane surfaces, the efficiency of NaOCl cleaning was substantially limited. In addition, dynamic contact angle became greater after cleaning, which indicates changes in characteristics of fouling layer such as surface hydrophobicity. Proper cleaning technologies during enhanced backwash using NaOCl would expand application of PTFE membranes in drinking water systems.

본 연구의 목적은 육우 송아지 출하월령(3, 6, 9, 12개월) 조건에 따른 채끝등심(m. longissimus lumborum)과 꾸리육(m. tricep brachii)의 이화학적 육질 특성 및 지방산 조성에 미치는 특성을 비교하여 송아지고기의 상품성을 조사해 보고자 수행하였다. 채끝등심육과 꾸리육 모두 출하월령이 증가됨에 따라 수분 함량은 감소하였던(73.20~79.23%) 반면에 단백질(19.51~23.13%) 및 지방(0.76~1.99%) 함량은 증가하였다. 육색의 경우 두 부위 모두 출하월령이 증가됨에 따라 L*값(30.62~43.81)은 감소하는 반면에 a*값과 b*값은 증가하였다 (P<0.05). pH는 채끝등심육은 3개월령(5.96)이 꾸리육은 3개월(5.67) 및 6개월(5.73) 령이 다른 출하월령들 보다 유의적으로 높았다(P<0.05). 미오글로빈 함량은 채끝등심과 꾸리육 모두 출하월령이 증가할수록 증가하였다(P<0.05). 전단력을 측정한 경과 채끝등심육 은 3개월령(5.94 kg)과 12개월령(4.34 kg)이 6개월(9.16kg) 및 9개월령(9.57 kg) 보다 유의적으로 낮았으며, 꾸리육은 3개월령(2.83 kg)이 9개월 (4.47 kg)령 보다 유의적으로 낮았다(P<0.05). 가열감량은 채끝육의 경우 출하월령간에 유의적인 차이가 없었으나 꾸리육은 다른 출하월령들 보다 12개월(28.37%)령이 낮았고 3개월(36.55%)령이 높았다(P<0.05). 한편 채끝등심과 꾸리육은 모두 12개월령이 근절길이가 길었고 보수력이 유의적으로 높았다(P<0.05). 지방산 조성을 분석한 결과 채끝등심육은 3개월령에 C18:2n6, C20:1n9, 총 다가불포화지방산 (PUFA), 포화지방산에 대한 다가불포화지방산의 비율(PUFA/SFA) 및 오메가-6(ω-6) 지방산 함량이 유의적으로 높았고 12개월령에는 C16:1n7, C18:1n9, 총 단가불포화 지방산(MUFA), 총 포화지방산에 대한 총 단가불포화 지방산의 비율(MUFA/SFA) 지방산 함량이 유의적으로 높았다(P<0.05), 꾸리육의 경우 3개월령에 C20:1n9 함량이 높았고 12개월령에는 C14:0, C18:1n9, 총 단가불포화지방산(MUFA) 및 총 포화지방산에 대한 총 단가불포화 지방산의 비율(MUFA/SFA) 함량이 유의적으로 높았다(P<0.05).

Fruit peels are potential sources of proteases which can help to the proteins digestion and the encapsulation technique is widely used in food industry, which preserves active ingredients in food products by forming coating membrane. In the present study, the effect of addition of encapsulated fruit peels (kiwi, T1; pineapple, T2; pear, T3; fig, T4) on the quality stability of press ham was studied during refrigerated storage (1, 15 and 30 days). In the first experiment, the press ham was prepared with either encapsulated fruit peels or fruit peels powder (without encapsulation) and we observed that the press ham formulated with fruit peels powder showed a texture defect, but no change with encapsulated fruit peels probably due to the proteolytic activity of proteases were prevented by the encapsulation. In the second experiment, the press ham were made with 0.1% encapsulated fruit peels or normal press ham (control) and stored at different days as mentioned above. Our results revealed that T2 showed the highest moisture content, while the control had the highest fat content. The press hams made with all types of encapsulated fruit peels had significantly higher hardness value than the control throughout the storage. Additionally, higher taste, texture and acceptability scores were found in the press ham with encapsulated fruit peels than those in the control. Overall, it is suggested that the addition of encapsulated fruit peels into meat products may enhance the protein digestion and absorption during the digestive processes without the negative effect on texture and sensory traits.

향기를 가진 미니다화성계 품종을 육성하기 위해 강하 고 향기를 가지는 P. violacea 와 붉은색 화색을 가지는 중륜계 품종인 P. George Vasquize 간 인공교잡을 통해 잡종후대를 육성하였다. 무균파종과 조직배양을 통해 약 280개의 잡종후대를 얻어냈으며 각각의 개체들이 향기의 강도와 종류가 달랐지만 대부분 모든 잡종개체들에서 향 기가 있었다. 개화기에 화색과 화형 그리고 향기의 유무 등을 고려하여 7개체를 1차 선발하였고 2차 개화시기에 꽃배열, 화수, 생육속도 등을 조사하여 최종적으로 향기 가 강하고 화색이 밝은 적색인 미니다화성 한 계통(06- SC-29) 을 선발 육성하였다. SPME-CG/MS를 통한 향 기 분석에서 51개의 성분을 검출하였고 그 중 myrcene, sabinene, ocimene, cineolebergamototene, cardinene 과 linalool 등이 성분함량이 높게 검출되어 이 물질들이 주 요 향기성분 인 것으로 추정되었다. 향기발현 관련유전 자를 분리하기 위해 유향성 꽃에서 mRNA를 분리 후 NGS 분석을 시도하여 염기서열정보를 확보하고 이미 알려 진 향기관련 유전자의 정보를 통해 호접란 향기발현관련 유 전자 정보를 가진 contig와unigene을 찾아내었다. 꽃향기 발 현에 중요한 역할을 하는 4개의 효소 linalool synthase(LIS), geranyl diphosphate synthase(GDPS), ocimene synthase(OS), farnesol kinase(FNK)를 coding하는 유전자 염기서열정보를 확보하여 다른 식물의 향기 유전자와 homology를 비교 하고, 꽃의 발달단계별, 꽃의 화기조직별 향기관련 유전자들에 대한 발현 정도를 검정하였다. 꽃의 발달 단계별 향기유전자는 유향종에서는 정도 차이는 있지만 거의 모 든 단계에서 발현이 관찰되었으나 무향종에서는 발현되 지 않거나 아주 약하게 발현되었다. 유향종의 화기조직 별 발현유무검정에서는 4개의 유전자가 꽃잎, 꽃받침, 암 술, 꽃술대에서 모두 고르게 발현되었다.

Sediment basin that is typical facility installed for development business to prevent soil erosion has low removal efficiency and therefore, it causes complaints from the residents and has a bad effect on ecosystem.Thus there is a limit to control soil erosion using the existing design methods of sediment basin, so the purposes of this study is providing suitable design factors for sediment basin with regarding soil characteristic of development areas and analysing sedimentation characteristic by inflow concentration changes.The results, for analyzing the sedimentation characteristic by soil concentrations within approximately 2,000 ~ 20,000 mg/L of initial SS concentration, indicated similar sedimentation trends for same soil in the supernatant regardless of initial concentrations. However, for different soil characteristic (percent finer), there are different results in sedimentation rate and concentrations of the supernatant.Thus it is recommended that sediment basin to prevent soil erosion during construction should be designed based on retention time derived from soil sedimentation experiments regardless of inlet concentration. In addition, installing the soil erosion prevention facility at the back to satisfy effluent water quality should be considered to minimize soil erosion effectively.

The research on the actual condition of indoor asbestos concentration in Korea has not been thoroughly accomplished up to now. In this research the ratio of asbestos-containing buildings and indoor asbestos concentration was studied. This investigation was conducted in 2012 and 2013 and buildings were categorized based on region, building type by use, existing space(ground or basement), and construction year, respectively. Also the indoor asbestos concentration change was monitored to evaluation the efficiencies of two types of asbestos-concentration abatement devices.As a result, the ratio of asbestos-containing buildings in Seoul was largely decreased. The ratio of asbestos-containing buildings was higher in hospitals and schools regionally and in ground buildings than in basement. The average indoor asbestos concentrations were 0.0011, 0.0008 piece/cc in 2012 and 2013 investigation, respectively. Those values were much lower than standards(0.01 piece/cc), therefore the threat of indoor asbestos concentration might be negligible. In asbestos-concentration abatement experiments, the circulation velocity of ventilator were changed 2-6.7 m/sec. With 6.7 m/sec of velocity of ventilator, the concentration of indoor asbestos was fluctuated and maximum value was 2.4 piece/cc. With 4.5 and 2 m/sec of velocities of ventilator, the maximum concentration of indoor asbestos was fluctuated and maximum value was 0.9 piece/cc. This indicated that the concentration of indoor asbestos was decreased partly due to the free drop of asbestos. From these results, the proper velocity of ventilator seems to be between 4.7 and 6.5m/sec under this circumstance and further research is required. These research results may be used to guideline of asbestos management policy.

The residents'odor complaint is steadily increasing by odor causing from sewage system. A current drainage facilities and septic tank are included in the individual sewerage according to Sewerage Act. However, definitions and legal standards of drainage tank are insufficient. In addition, specifications and maintenance standards related to structure and size are not established.In this research, effect of drainage tank in individual sewage facilities on the odor occurrence was studied and the concentrations of H2S and composite odor were measured.From the measurements, the concentration of H2S and composite odor were 1 ppm ~ 5 ppm and 1.04 OU ~ 4.05 OU, respectively, before pump operation. Also, the concentration of H2S and composite odor were 5 ppm ~ 33 ppm and 5.10 OU ~ 35.04 OU, respectively, after pump operation. The concentration of SS in the effluent from drainage tank was ranged from 840 mg/L to 1,980 mg/L. These high concentration of SS seemed to be the major source of foul smell when high concentrated suspended solids in the public sewerage system were decomposed and then emitted.In this research, correlation coefficient (R2) between H2S and composite odor before and after pumping were 0.925 and 0.918, respectively.

The aim of this study was to compare the effects of different thawing methods including; refrigerated at 4℃ for 6 hr, soaked in 15℃ water for 40 min, exposed to room temperature (25℃) for 4 hr, and microwaved (600 W) for 2 min on the water-soluble nutritional component and meat quality trait of Hanwoo beef. The thawing beef by the refrigerated method resulted in significantly lower cooking loss, drip loss and loss of water-soluble vitamin B group, whereas the water-soaked method had higher loss of vitamin B group (p<0.05). Furthermore, total aerobic counts and coliforms were significantly lower in the meat samples thawed by the refrigerated method than that in the samples thawed by the other methods when stored for 6 days at 4℃. However, the thiobarbituric acid reactive substance (TBARS) content was found significantly (p<0.05) higher in the microwaved method than that in the other thawing methods. Based on the results obtained in the present study, it is concluded that the thawing methods had remarkable impact on the water-soluble nutritional components, quality properties and storage stability of meat. Therefore, the present study recommends that the thawed meat needs to be consumed and should not be stored for long time due to the acceleration of its quality deterioration

This research was conducted to estimate the effect of packaging methods on the color and taste-related precursors in Hanwoo (Korean cattle) beef during aging. Following packaging with vacuum (VACP), low oxygen-modified atmosphere (LOMAP; 0% O2/20% CO2/80% N2) or vacuum skin+LOMAP (VSP+LOMAP), the loins and top rounds were aged at 2℃ for 14 days and lipid oxidation (TBARS content), surface color, glucose and lactate contents were measured. TBARS and glucose contents were not different by packaging methods in both loins and top rounds. The a* (redness), b* (yellowness) and C* (chroma) values were higher (p<0.05) in VACP-aged beef as compared to the other beef. Lactate content was significantly higher (p<0.05) in both LOMAP- and VSP+LOMAP-aged beef than in VACP-aged beef at day 14 of aging. These findings suggested that VACP was the most effective in maintaining color stability but LOMAP was more effective in maintenance of some taste-related precursor compared to VACP.

The aim of this study was to develop the production of crossbred pigs suitable to the Korean consumers’demand. Crossbred (Jeju native pig × Landrace) pigs (n=175) at the age of 200 days, approximately classified into three slaughter weight groups (59~95 kg, 96~110 kg and 111~148 kg) were used to investigate the carcass traits and retail cuts characteristics. We have chosen longissimus dorsi, triceps brachii, biceps femoris, semimembranosus muscles, shoulder butt, thoracic vertebra (5-11th) and last thoracic vertebra for investigations of aforementioned parameters. The results showed that the 111~148 kg group had larger loin area, higher scores for meat color, quality and carcass grade than the other remaining groups (p<0.05). Weights of shoulder butt, rib, picnic shoulder, loin, belly, tenderloin, ham retail cuts, lean meat, fat and bone increased with increasing carcass weight (p<0.05). Ratios of shoulder butt, picnic shoulder, tenderloin, ham, lean meat, skin and bone in the 59~95 kg group were higher than that of the other groups (p<0.05). Ratios of belly in the 96~110 kg group were higher than that in the 59~95 kg group (p<0.05) but similar to the ratios of the 111~148 kg group. Total length, longest length and shortest length of belly increased with increasing carcass weight (p<0.05). Additionally, the longest width and shortest width of belly in 59~95 kg group were lower (p<0.05) than that in the other remaining groups. Length of shoulder butt increased with increasing carcass weight (p<0.05) whereas, the width of shoulder butt showed no differences between the groups. Weights of triceps brachii of picnic shoulder, biceps femoris and semimembranosus muscles of ham increased with increasing carcass weight (p<0.05). Overall, the crossbred pigs of 111~148 kg group possessed better quality and carcass grade however, the yield of belly in 96~110 kg group was higher than the other groups. Based on the consumption preference of Korean consumers therefore, the slaughter weight of crossbred pigs at ≥96 kg could produce higher economic benefit.

The objective of this study was to investigate meat quality and nutritional composition of 10 cuts (loin, striploin, chuck roll, chuck tender, short plate, brisket, bottom round, top sirloin, eye of round, and top round) from quality grade 1 beef from 11 Hanwoo steers at Hanwoo Experimental Station of National Institute of Animal Science. The protein contents were higher in top round (Udoon) and eye of round (Hongduke) and lower in loin (Dngsim) and short plate (Abjin) when compared to the other cuts (p<0.05). Whereas the intramuscular fat contents were highest in loin (12.51%), those were lowest in top round (4.14%) (p<0.05). The calories were higher in loin and short plate and lower in top round, chuck tender (Guri), top sirloin (Bosup), eye of round, chuck roll (Moksim), and bottom round (Sulgit) (p<0.05). The cooking loss (%) was 24.38% in loin and it was lower than the other cuts (p<0.05). The bottom round had higher water holding capacity (WHC) and chuck tender had lower WHC than those in the other cuts (p<0.05). In meat color, L* values were higher in loin and lower in top round than the other cuts (p<0.05). Total saturated fatty acid contents were higher in loin and lower in bottom round than the other cuts (p<0.05). In amino acid compositions, top round had significantly higher than those in the other cuts (p<0.05). The iron contents were higher in chuck tender and chuck roll contained higher iron contents than those of the other cuts (p<0.05). In conclusion, the meat quality and nutritional properties were significantly different among 10 cuts in the same quality grade of Hanwoo beef. Therefore, the provision of the meat quality and nutritional information of 10 cuts to consumers could be important for utilization and balanced consumption of different cuts.

The aim of the present study was to evaluate the effect of ultimate pH of semimembranosus muscle on quality characteristics of dry-cured ham. The sample selection was determined based on ultimate pH of semimembranosus muscle, and samples were then classified into three groups: A (pH 5.61±0.09), B (pH 5.86±0.06) and C (pH 6.13±0.09). Our results depicted that the ultimate pH had a significant effect on the quality characteristics of dry-cured ham. Particularly, as the ultimate pH increased, the pH values of the dry-cured hams significantly (p<0.05) increased while weight loss decreased. Significantly (p<0.05) higher CIE a*, b* and chroma values were observed in the dry-cure hams from the samples with lower ultimate pH. Additionally, the values of some texture characteristics (e.g., hardness and chewiness) significantly (p<0.05) decreased as the ultimate pH increased. However, no significant differences among the three pH groups were observed for water activity, salinity, volatile basic nitrogen (VBN), calorie as well as sensory properties of dry-cure hams (p>0.05). These results clearly demonstrate that the ultimate pH of semimembranosus muscle is more related to quality characteristics than sensory attributes of dry-cured ham.

The objective of this research was to evaluate the changes of water-soluble flavor precursors in loin and top round from Hanwoo (Korean cattle) beef during aging at 2℃ for 14 days. The glycogen, glucose and lactate contents were not significantly influenced by beef parts and aging. Among nucleotide-related compounds, inosine 5'-phosphate (IMP) and inosine contents were significantly (p<0.05) lower in loin compared with top round but hypoxanthine content was not significantly different between beef parts. Moreover, during aging, IMP content significantly (p<0.05) decreased while inosine and hypoxanthine contents significantly (p<0.05) increased. It is concluded that aging highly affected the nucleotide-related compounds among water-soluble flavor precursors in loin and top round from Hanwoo.