THE QUALITY CHARACTERISTICS OF M. LONGISSIMUS FROM HANWOO (KOREAN CATTLE) WITH DIFFERENT FLOOR SPACE

The quality characteristics of Musculus longissimus from Hanwoo bulls with different floor space were studied. Fifteen heads of bulls were randomly divided into three groups (9, 18 and 27 m²). At 48 h postslaughter, samples were collected and stored at 4  ±  0.5C for 9 days. The n6 / n3 polyunsaturated fatty acid of the meat from cattle in 27 m² was significantly lower ( P <  0.05) than that in other groups. The meat of cattle in 27 m² contained more C20:5 n-3 eicosapentaenoate (EPA) ( P <  0.05) than the meat from cattle in 9 m². The pH value and drip loss of the meat from cattle in 27 m² were significantly higher ( P <  0.05) than those in other groups. The 2-thiobarbituric acid reactive substances and peroxide values of the meat from cattle in 27 m² were significantly lower ( P <  0.05) than those in other groups at 6 and 9 days of storage. The increasing floor space from 9 to 27 m² improved the fatty acid composition, water-holding capacity and lipid stability of the meat.

PRACTICAL APPLICATIONS

Meat quality is one of the important values related to human well-being. Floor space is one of the important factors in animal welfare that affect beef quality. Increasing the floor space from 9 to 27 m² for bulls during the finishing period had improved the meat quality, especially in respect to fatty acid composition, water-holding capacity and lipid oxidation resistance.     

Real-time flow-based video abstraction using OpenCL

A non-photorealistic rendering technique is a method to show various effects different from those of realistic image generation.Of the various techniques,flow-based image abstraction displays the shape...     

Fabrication of β- and β′′-Al2O3 tubes by pressureless powder packing forming and salt infiltration

A new forming method, pressureless powder packing (PLPP), was studied to fabricate the - and -Al2O3 tubes. Alkali sources were infiltrated into the pores of -Al2O3 tube preforms that had been prepared by the PLPP forming method. The composition for the synthesis of -Al2O3 phase was Na2O · 0. 138Li2 · 4.4Al2O3. The -Al2O3 fraction of calcined and sintered bodies was increased with the increase of calcination temperature, and phase formation was largely affected by the type of starting -Al2O3. Large particle size and narrow size distribution of fused -Al2O3 resulted in uniform green microstructure that enhanced the homogeneity of alkali salts after infiltration, which was very important for the -Al2O3 formation. Sintered microstructure was uniform in all specimens but further development was required for density improvement.     

迭代学习控制技术回顾与长期学习控制展望

本文首先回顾了迭代学习控制中初始状态漂移问题和单调收敛性分析的研究技术.其次,综述了高阶迭代学习控制机制及其收敛速度比较和有效性.再次,评述了重复运行大系统和变幅值大工业过程的迭代学习控制机理.最后,展望了长期学习控制的研究趋势等.     

Gelatinization and Retrogradation Characteristics of Hydroxypropylated and Cross-linked Rices

Chemically modified rices were prepared by treating with propylene oxide and epichlorohydrin. Gelatinization and retrogradation characteristics of these modified rices were investigated by using DSC and amylograph. Hydroxypropylation of rice caused an extreme decrease in gelatinization temperature from 62°C to 50°C and reduced the retrogradation rate of cooked rice. In rice treated by both hydroxypropylation and cross-linking the retrogradation was reduced more than for hydroxypropylated rice.