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정지택(J. T. Jeong),이진규(J. K. Lee),최정석(J. S. Choi),정영철(Y. C. Jung),정종현(J. H. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2017 동물생명과학연구 Vol.9 No.-
This study was conducted to compare the physico-chemical meat quality characteristics of longissimus muscle among domestic purebred pigs. A total of 94 longissimus muscle(20 Duroc, 43 Landrace, and 31 Yorkshire) were used for analysis of meat quality characteristics. Landrace and Yorkshire pigs were significantly higher in the lightness (L*) values than Duroc (p<0.05), whereas redness (a*) and yellowness (b*) values were not significantly different (p>0.05). There were no significant differences in the shear force, water holding capacity and cooking loss among the pigs. The drip loss (48hr) value of Duroc was significantly lower than the Landrace and Yorkshire pigs (p<0.05). The fat content of Duroc was higher than Landrace and Yorkshire pigs (p<0.05). The fat content of Duroc was higher than Landrace and Yorkshire pigs significantly (p<0.05). However, there were no significant differences in the moisture, protein, and ash contents. In the subjective evaluation, the color, marbling and hardness values of Duroc were higher than those of the other pigs (p<0.05). As a result, it is suggested that Duroc pigs is superior in terms of drip loss, marbling and meat color compared with the other two breeds, and this information about domestic purebred pigs would be as a basic data for production of high-quality pork.
정지택(J. T. Jeong),최영석(Y. S. Choi),이진규(J. K. Lee),최정석(J. S. Choi),정영철(Y. C. Jung),정종현(J. H. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2016 동물생명과학연구 Vol.8 No.-
This study was conducted to compare the quality characteristics of pork loin from crossbred combination in pigs. The crossbred combination were Y×Y, YL×Y, YL×D and YL×L(L:Landrace, Y:Yorkshire, D:Duroc). In the proximate composition, the moisture content of YL×D was higher compared with the other crossbred combination. The fat content of YL×Y was significantly higher compared with the other crossbred combination(p<0.05). There ware no significantly difference in share force, WHC, dip loss and cooking loss. The lightness (L<SUP>*</SUP>) value of YL×Y was significantly higher compare with the other crossbred combination(p<0.05). The redness (a<SUP>*</SUP>) values of Y×Y was higher compared with the other crossbred combination. In sensory characteristics, the juiciness, tenderness, flavor and overall acceptability of YL×D were higher compared with the other crossbred combination. As results, it is considered that this information about crossbred combination pigs would be used as a basic data for improvement of pork quality.
FEA를 PIV를 이용한 Butterfly Valve의 유동특성에 대한 연구
정종현,이동화,배인환,박영철 동아대학교 생산기술연구소 2002 生産技術硏究所硏究論文集 Vol.7 No.2
A particle image velocity experiment of butterfly valve flows and numerical simulation of them are a useful technique to investigate the physical phenomena of the flow field. A numerical analysis was carried out on incompressible fluid flows in a butterfly valve by using ANSYS-FLOTRAN. Characteristics of the butterfly flows at different valve disk opening angles with a uniform incoming velocity were investigated. Comparisons of ANSYS-FLOTRAN results with other results, i.e., experimental results, were made to determine the accuracy of the employed method. Results of the analysis may be useful in the valve design.