This study examined the effects of hot deboning and the irradiation of raw pork on the physicochemical properties of pork sausages. Pigs were deboned with a carcass (loin surfaces) temperature of 5℃ (cold) or 15℃ (hot). Each deboned raw pork loins were then irradiated at 0 kGy or 4 kGy. Emulsion-type sausages were prepared from each treated meat with other ingredients including fat, ice, salt, phosphate, and seasoning powder. Then sausage products were analyzed for their physiochemical properties and microbial spoilage up to 10 days. Emulsion stability of sausage products with hot deboning was better than the cold carcass up to three days. Sausage products with irradiated hot carcasses showed less cooking loss than from non-irradiated carcasses on day 10. Hardness, gumminess, and chewiness of the sausages decreased significantly with increasing storage time for all sausage products (p<0.05), but the sausage products with irradiated hot carcasses showed a smaller reduction compared with non-irradiated. Lipid oxidation was not significantly different in the sausage products with hot or cold deboning (p>0.05), but the sausage products from non-irradiated meats showed changes from 0.43 to 1.59 (MDA mg/kg of meat) in 10 days (p<0.5). Total plate count and E. coli count were significantly lower in the sausage products from irradiated meat (p<0.05). Finally, irradiating hot deboned meat at 4 kGy can be an excellent alternative for producing raw meat for sausages with promising microbiological and physicochemical properties.

We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

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.

Background : This study was carried out to distribute superior cultivars to farmers by analyzing growth characteristics of ginseng and effectively set the target for breeding by investigating annual agronomic characteristics of ginseng. Methods and Results : As a plant materials, Chunpoong (CP), Yunpoong (YP), Gopoong(GP), Gumpoong (GU) and Sunun (SU) were transplanted in Eumseong (ES), Geumsan (GS) and Yeoncheon (YC) on March 2013. Cultivation and management were conducted on the basis of the standard guidelines. According to stem and petiole by region, YC represent the largest stem diameter, leaf length and petiole length of cultivars, followed by those in ES and those in GS. Leaf growth of cultivars was overall the best in YC. Although CP had long and narrow leaves in all regions, YP and SU had short and narrow leaves. Root weight of all cultivars was the best in YC, but there was no significant differences by them. Growth of CP, YP and GP was generally good in ES. Growth of cultivars was relatively even in GS, but it was poor compared to cultivars which were cultivated in ES and YC. Conclusion : There were considerable differences in root growth of cultivars. However, this results suggest that CP of 4-year-old is produced stably in some regions because it had a small coefficient of variation.

Background : Recently, there is a urgent demand for development of new varieties with enhanced resistance to various biotic/abiotic stresses. In order to develop ginseng varieties with such traits, systematic breeding program and comprehensive field studies are prerequisite. Methods and Results : ‘Cheonmyeong' seeds were collected in 2008 from the farmer field of Buyeo. Physiological investigation and propagation were conducted from 2009 to 2011. It was given the name 'Eumseong No. 8 through the observed yield trial from 2012 to 2013 and local adaptability was carried out from 2014 to 2015. All phenotypes including agronomic characteristics, seed yield, and physiological response to biotic/abiotic stresses were investigated according to the ginseng GAP and UPOV guidelines. Yellow-red leaf and pink berry at maturing stage were observed. The time of emergence, flowering and berry maturity of the ‘Cheonmyeong’ were faster than those of ‘Chunpoong’. Stem length of ‘Cheonmyeong’ was shorter than that of ‘Chunpoong’, whereas stem diameter was thicker than that of ‘Chunpoong’. Main root length was shorter but main root diameter is thicker than that of ‘Chunpoong’. Number of seeds of ‘Cheonmyeong’ was fewer than that of ‘Chunpoong’ but 1,000-seeds weight and stratification rate were higher than those of ‘Chunpoong’. The yield performance of this variety was 661 kg/10 a in local adaptability test for two years, which is 22% higher than that of ‘Chunpoong’. ‘Cheonmyeong’ showed strong resistance to phytophthora blight, mulberry mealybug and nematode and moderate resistance to alternaria blight. ‘Cheonmyeong’ did almost not occur yellow spot of aerial part and rusty skin of root, show moderate resistance at high temperatures. Conclusion : Our study demonstrated that ‘Cheonmyeong’ is an ideal variety with heavier root weight and enhanced stress resistance and contribute will enhance biotic/abiotic stress resistance and increase the farmers' income.

Sorghum is the fifth most important cereal in the world as one of the staple food. For the use of natural dye, we have done some researches about sorghum red pigments extracted from stalk and leaves on its physiochemical properties, extracting methods and applications. The researches involved maximum extraction of sorghum pigment and analysis of its processing condition. Total polyphenol and tannin contents were measured by varieties and different plant parts. The stabilities of pigment by irradiation and heat treatment for processing were measured by colorimeter and thermal gravimetric analysis (TGA). In addition, hybrid nano-silica composites with sorghum pigment were made by combining with polyvinyl alcohol, polyvinyl acetate and sodium silicate. Water silica hybrids with sorghum pigment were performed by emulsion treatment. Nano-silica particles were identified and measured their size to be about 200 ~ 400 nm by SEM analysis.

개간지에서 대두를 재배함에 있어서 시비의 효과를 구명하기 위하여 개간지에는 10a당 N.P.K:4.10.8 kg의 시용구를 비롯하여 무비구를 포함한 6개 처리구를 설치하고 효과를 비교하고저 따로 숙전에다 N.P.K:4.10.8 kg의 시비구를 설치하여 수량과 성분함량을 조사한 결과를 요약하면 다음과 같다. 1. 개간지는 같은 수준의 시비에서도 숙전보다 청예수량이나 자실수량이 극히 적었고 자실의 단백질함량도 적었다. 2. 같은 개간지내에 있어서는 질소의 시용량이 많을수록 자실수량이 많았다. 3. 자실성분에 있어서 숙전은 단백질과 지방함량이 개간지보다 많았고 탄수화물은 개간지가 숙전보다 많은 경향이었다. 4. 개간지에 있어서 자실성분함량은 처리간에 유의성이 인정되지 않았다. 5. 수량과 밀접한 관계가 있는 100입중, 1주협수 간장 간중등은 자실수량과 정의 상관을 나타냈으며 1%수준의 유의성이 인정되었다.