In this study, in relation to the demolition of the building as a research reactor, in order to establish a basic design for preparation for relocation and installation of the TRIGA Mark-II, the present conditions such as actual measurements and structural safety were investigated, as well as technologies and cases related to the relocation and installation of cultural properties. Based on this, the basic design for the relocation and installation of cultural assets was established by reviewing the disassembly and transport design of the TRIGA Mark-II and the basic plan for the relocation site. Although the structural safety of the current self-weight of the structure is judged to be reasonable, when lifting the structure, it is necessary to consider a method of lifting the foundation by reinforcing the foundation so that the tensile force can be minimized in the structure. As for the technology to be applied before TRIGA Mark-II, the technology before non-transplacement was confirmed as the most reasonable method in terms of preserving the original form, securing safety, and securing economic feasibility. Among the non-replacement technologies, the methods that can be applied before reactor 1 can be largely classified into three types. The three methods to be reviewed can be largely classified into the traditional rail movement method, the movement method using transport equipment, and the crane movement method. Each required period was calculated from the basic design results, and the modular trailer method was judged to be the most efficient. From the basic design results, the required period for each stage according to the mobile construction method was calculated. Depending on the calculation result, the modular trailer method is judged to be the most efficient. However, the final construction method should be selected according to the detailed design results. Overall, the results obtained through this study suggest that it is possible to create a memorial hall without the previous installation of TRIGA Mark-II if the structure foundation is composed independently of the building foundation after conducting a detailed characteristic investigation on the foundation of the TRIGA Mark-II structure.

Korea Research Reactor 1&2 (KRR-1&2), Korea’s first research reactor, began dismantling in 1997. As of 2022, the demolition of general areas such as offices has been completed, and contaminated areas such as reactor rooms remain. On the other hand, construction waste generated in contaminated areas of nuclear facilities cannot be disposed of as general industrial waste. It is predicted that about 5,000 tons of construction waste will be generated if the contaminated area of KRR-1&2 is demolished. In this study, the application plan for the demolition of contaminated area of KRR-1&2 was reviewed through a review of laws and cases related to domestic and overseas disposal. The only method for disposing of construction waste in contaminated areas that can be applied in Korea is clearance in accordance with Nuclear Safety Commission Notice No. 2020-06. In addition, there has been no case of demolishing large-scale nuclear facilities in Korea. Therefore, there are limitations in domestic laws and standards to be applied to the dismantling of contaminated areas of KRR-1&2. The IAEA and the United States specify comprehensive matters such as optimization of radiation protection and minimization of waste products. The EU recommends demolition after decontamination by removing contaminated areas before demolition of buildings. It also presents three options for reuse, recycling, and disposal of buildings and building waste. In particular, in the case of Germany, detailed radioactivity measurement methods for deregulation of buildings and building waste are presented in accordance with the EU’s guidelines. As a result of synthesizing this, it is judged that the EU and Germany building clearance plan will be suitable for domestic application.

We developed a polymerase chain reaction (PCR)-based molecular method for sexing and identification using sexual dimorphism between the Zinc Finger-X and -Y (ZFX-ZFY) gene and polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) for mitochondrial DNA (mtDNA) cytochrome B (CYTB) gene in meat pieces and commercial sausages from animals of different origins. Sexual dimorphism based on the presence or absence of SINE-like sequence between ZFX and ZFY genes showed distinguishable band patterns between male and female DNA samples and were easily detected by PCR analyses. Male DNA had two PCR products appearing as distinct two bands (ZFX and ZFY), and female DNA had a single band (ZFX). Molecular identification was carried out using PCR-RFLP of CYTB gene, and showed clear species classification results. The results yielded identical information on the sexes and the species of the meat samples collected from providers without any records. The analyses for DNA isolated from commercial sausage showed that pig was the major source but several sausages originated from chicken and Atlantic cod. Applying this PCR-based molecular method was useful and yielded clear sex information and identified the species of various tissue samples originating from livestock.

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.

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 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 effects of substituting fat with different levels of pork rind on quality characteristics of emulsified sausage were investigated. Five sausage batches were manufactured by partially replacing fat with 0, 5, 10, 15, 20% pork rind. After manufacturing, the sausages were vacuum-packaged and stored at 4℃ for 1, 7, 14, 21 and 28 days. The results indicated that the increase in levels of pork rind resulted in lower calorie whereas higher moisture, protein, collagen contents (p<0.05). Use of pork rind resulted in an increase in amounts of minerals such as Cu, K, Mn, Na, P and Zn, and free amino acids such as aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine and iso-luecine, as compared with the control (0% pork rind). On the other hand, no significant differences in the sensory properties of sausage with added pork rind were observed. Based on the results in the present study, it is suggested that pork rind can be used as a fat replacer in manufacture of emulsified sausage without adverse effect on the quality characteristics and sensory properties as well.

This study was investigated the effects of marinating beef with thirteen different commercial vinegars on quality traits of Biceps femoris (BF) muscle of Hanwoo. Samples were divided into thirteen portions and injected with vinegar which was equivalent to 10% of the sample weight. The samples were all marinated for 15 hrs at 4℃ for experiments. The pH and cooking loss were tended to decrease (p<0.05) on all the vinegars and swollen rate was increased only on pomegranate vinegar. Shear force was decreased on all the thirteen commercial vinegars except persimmon vinegar. Most of commercial vinegars had influenced on water holding capacity, excluding omija-persimmon, pomegranate and grape vinegars. The yield was the greatest with the aloe-apple (p<0.05). Redness (a) was stable on aloe-apple and omija-persimmon vinegars. With an improvement of experimental design and process for future work, the results could be suggested to industrial utilization wherein low-quality meat could be improved by simple marination.