• 제목, 요약, 키워드: fiber type composition

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구성형태(構成形態)에 따른 파티클과 파이버로 제조(製造)한 패널의 물리적 및 기계적 성질 (Physical and Mechanical Properties of Panels Fabricated with Particle and Fiber by Composition Types)

  • 윤형운;이필우
    • 목재공학
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    • v.20 no.2
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    • pp.9-22
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    • 1992
  • The aim of this research was to investigate physical and mechanical properties of various composition panels, each fabricated with a ratio of fiber to particle of 2 to 10. Type A consisted of fiber-faces and particle-core in layered-mat system. Type B consisted of fiberboard-faces on particleboard-core. Type C consisted of fibers and particles in mixed-mat system. The results obtained from tests of bending strength, internal bond, screw holding strength and stability were as follows: 1. The bending strength and internal bonding of both the Type A panel and the Type B panel were higher than those of the Type C panel and three-layered particle board. 2. The mechanical properties of the Type C panel showed the lowest values of all composition methods. It seems that the different compression ratios of the particle and fiber interrupted the densification of the fibers when hot pressed. 3. The dimensional stability of layered-mat system panels consising of fiber-faces and particle-core was better the than control particleboard. 4. In composition methods of particle and fiber, layered-composition method was more resonable than mixed-composition. The Type B panel had the highest mechanical properties of all the composition types. 5. The Type A panel was considered the ideal composition method because of its resistance to delamination between the particle-layer and the fiber-layer and because of its lower adhesive content and more effective manufa cturing process.

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Estimation of Correlation Coefficients between Histological Parameters and Carcass Traits of Pig Longissimus Dorsi Muscle

  • Ryu, Y.C.;Rhee, M.S.;Kim, B.C.
    • 아세아태평양축산학회지
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    • v.17 no.3
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    • pp.428-433
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    • 2004
  • The aim of this study was to investigate the histochemical parameters of muscle fibers, and to estimate the correlation between these histological parameters and carcass traits in pigs. A total of 230 crossbred Duroc$\times$(Yorkshire$\times$Landrace) pigs (149 gilts and 81 castrated male pigs) was evaluated. Carcass traits (carcass weight, backfat thickness, and loin eye area), muscle fiber size (crosssectional area, diameter, and perimeter), muscle fiber number (density of fibers/$mm^2$ and total number of fibers), and fiber type composition (percentages of myofibers and relative areas of each fiber type) were evaluated. Mean cross-sectional area (CSA) and type IIB fiber CSA were positively correlated to carcass weight, backfat thickness and loin eye area. Mean fiber CSA was mostly related to type IIB CSA (r=0.98) as a result of the high percentage of type IIB fibers in the longissimus muscle. Correlations between fiber diameters and perimeters were also high, and showed similar results with CSA. Mean fiber density was negatively correlated to carcass weight (r=-0.24), backfat thickness (r=-0.18) and loin eye area (r=-0.27). To the contrary, total fiber number was positively correlated with carcass weight (r=0.27) and loin eye area (r=0.53). Carcass weight and loin eyZe area were not significantly related to muscle fiber composition. For backfat thickness, there was an opposition between type IIA percentage, which was positively related and type IIB percentage, which was negatively related. Fiber type composition of type I and IIA fibers were negatively correlated to that of type IIB fibers (r=-0.67 to -0.74). In the present study, carcass weight and loin eye area were positively correlated to CSA and negatively correlated to fiber density. But, these relationships were generally low. The fiber density was strongly affected by muscle fiber size and the total fiber number was affected either by CSA of muscle fiber and loin eye area. Fiber type composition was much more related to their numerical abundance than their CSA.

The Relationships between Muscle Fiber Characteristics, Intramuscular Fat Content, and Fatty Acid Compositions in M. longissimus lumborum of Hanwoo Steers

  • Joo, Seon-Tea;Joo, Sung-Hyun;Hwang, Young-Hwa
    • 한국축산식품학회지
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    • v.37 no.5
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    • pp.780-786
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    • 2017
  • The objective of this study was to investigate the relationship between muscle fiber characteristics, intramuscular fat (IMF) content, and fatty acids composition in longissimus lumborum (LL) muscle from Hanwoo steers. The LL muscles were obtained from four quality grades (QG) carcasses and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of muscle fiber types among muscles from four QGs. Both FNP and FAP of type I increased while those of type IIB decreased with increasing QG from QG 2 to QG $1^{{+}{+}}$ (p<0.05). Also, with increasing QG, the saturated fatty acid (SFA) proportion decreased while monounsaturated fatty acid (MUFA) increased significantly (p<0.05). IMF content was positively correlated with both FNP and FAP of type I, but negatively correlated with those of type IIB. The proportions of SFA and MUFA were significantly (p<0.001) correlated with both type I and IIB composition. These results implied that muscle fiber type composition is an important factor influencing fatty acid composition in LL muscle of Hanwoo steer.

Histochemical Characteristics in Relation to Meat Quality Traits of Eight Major Muscles from Hanwoo Steers

  • Joo, Sung-Hyun;Lee, Kyu-Won;Hwang, Young-Hwa;Joo, Seon-Tea
    • 한국축산식품학회지
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    • v.37 no.5
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    • pp.716-725
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    • 2017
  • The objective of this study was to determine the relationship between composition of muscle fiber types and meat quality traits of eight major muscles from Hanwoo steers. Longissimus lumborum (LL), psoas major (PM), semimembranosus (SM), semitendinosus (ST), gluteus medius (GM), triceps brachii (TB), rectus abdominis (RA) and superficialis flexor (SF) muscles were obtained from 9 Hanwoo steers and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of fiber types among these 8 major muscles. SF had the highest FNP of type I (55.9%), followed by PM (46.4%), TB (45.4%), RA (38.5%), LD (36.8%), GM (36.0%), SM (22.2%), and ST (18.8%). FAP of type IIB ranged from 9.9% in SF to 58.7% in ST. Meat quality traits, including fat content, myoglobin content, collagen content, CIE $L^*$ and $a^*$, drip and cooking loss, sarcomere length and Warner-Bratzler shear force, were all significantly (p<0.05) different among these muscles. Due to such diversities among these 8 muscles, lack of correlations were found between fiber type composition and meat quality traits. These results suggest that correlation for each individual muscle should be used to improve meat quality and profitability of retail beef cuts.

The Relationship between Muscle Fiber Composition and Pork Taste-traits Assessed by Electronic Tongue System

  • Hwang, Young-Hwa;Ismail, Ishamri;Joo, Seon-Tea
    • 한국축산식품학회지
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    • v.38 no.6
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    • pp.1305-1314
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    • 2018
  • To investigate relationships of electronic taste-traits with muscle fiber type composition (FTC) and contents of nucleotides, porcine longissimus lumborum (LL), psoas major (PM), and infra spinam (IS) muscles were obtained from eight castrated LYD pigs. FTC and taste-traits in these three porcine muscles were measured by histochemical analysis and electronic tongue system, respectively. IS had significantly higher proportion of type I fibers while LL had significantly higher proportion of type IIB than other muscles (p<0.05). IS had the highest inosine monophosphate (IMP) content while LL had the lowest IMP content (p<0.05). In contrast, LL had significantly higher hypoxanthine content compared to PM and IS (both p<0.05). For taste-traits, IS had significantly higher umami and richness values but lower sourness value than LL and PM (p<0.05). Sourness and astringency values of LL were significantly higher than those of IS (p<0.05). The proportion of type IIB fiber was positively correlated with sourness and astringency but negatively correlated with saltiness. These results suggest that sourness and astringency tastes are increased with increasing proportions of type IIB fibers in porcine muscles due to increase of hypoxanthine content. These results also imply that umami and richness tastes are increased with increasing contents of type I and IIA fibers because of increased IMP content in porcine muscles.

섬유 구성인자에 의한 지오텍스타일의 수리학적 특성 평가 (Assessments of Hydraulic Properties of Geotextiles with Fiber Composition Factors)

  • 전한용;정진교;장용채
    • 한국지반신소재학회논문집
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    • v.2 no.1
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    • pp.47-55
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    • 2003
  • 14가지 니들펀치 부직포 지오텍스타일의 섬유구성인자인 두께, 기공도, 섬유장 및 직경 등이 수평투수성에 미치는 영향을 평가하였으며, 두께변화, 수평투수도, 압축 하중 하에서의 수평투수성을 구성방정식에 의해 분석, 평가하였다. 그리고 섬유 패킹 밀도가 다른 라미나(laminar) 지오텍스타일 복합재료를 제조하여 라미나 구조가 수직투수성에 미치는 영향을 평가하였다. 수평투수도는 부직포 지오텍스타일의 두께가 증가할수록 커졌으며, 기공도와 섬유직경이 커질수록 수평투수계수는 증가하였다. 수직응력이 증가할수록 기공도의 영향은 감소하였으며, 섬유장이 길수록 수평투수계수는 약간 크게 나타났다. 구성섬유의 직경이 클수록 수평 투수계수는 커지며, 직경의 비슷할수록 유사한 투수계수를 나타내었다. 라미나 지오텍스타일의 수직 투수성은 내부 경계면에서의 손실 수두에 영향을 받으며, 경계면에서 투수로의 연결형상은 bell mouth형이거나 부드러운 유입관 형태로 평가 되었다.

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Effects of Muscle Mass and Fiber Number of Longissimus dorsi Muscle on Post-mortem Metabolic Rate and Pork Quality

  • Ryu, Youn-Chul;Choi, Young-Min;Kim, Byoung-Chul
    • Food Science and Biotechnology
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    • v.14 no.5
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    • pp.667-671
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    • 2005
  • The aim of this study is to investigate the effects of the muscle mass and fiber number on post-mortem metabolic rates and pork quality. Carcass traits, muscle fiber characteristics, and type of fiber composition were evaluated using a sample of 200 cross-bred pigs. The muscle mass was divided into two groups according to carcass weight and loin-eye area measurements (heavy or light). In addition, the muscle histological characteristics were divided into two groups according to the muscle fiber density and total number of muscle fibers (high or low). All the carcass traits were significantly different in the muscle mass groups. Increasing weight significantly affected the cross-sectional area (CSA) of all fibers. The low group, which had a low muscle fiber number indicating a larger CSA of fibers, and especially the heavy-low group had the highest CSA levels of fibers. The fiber number percentage and the area percentage were significantly different in the groups categorized by fiber number. The heavy-high group indicated a normal rate of pH decline and the R-value. In addition, pigs with a heavy muscle mass and high muscle fiber number indicated normal drip loss, lightness, and protein denaturation. The present results suggest that increasing the total muscle fiber number has a beneficial effect on increasing the muscle mass without deteriorating the meat quality.

일방향 응고시킨 Al-Fe-Ni, Al-Fe-B 합금의 기계적 성질 및 조직 (The structure and mechanical properties of unidirectionally solidified Al-Fe-Ni, Al-Fe-B alloy)

  • 김여원;신문교
    • 한국마린엔지니어링학회지
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    • v.10 no.4
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    • pp.57-66
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    • 1986
  • The microstructure and mechanical properties of unidirectionally solidified Al-Fe-Ni and Al-Fe-B alloys have been studied in varying the some conditions. To investigate the change of microstructure and mechanical properties was carried out by the varying the composition and solidification rate from 1.2 to 80 mm/min at temperature gradient 60 .deg. C/cm. The results obtained are as follow; 1. In proportion to the increase of the solidification rate, the type of crystallized phase of these composite alloys was changed by added element. a) The crystallized phase of composite alloy in added nikel was changed from the rod-type fiber to platetype fiber. b) The crystallized phase of composite alloy in added boron was changed from the plate-type fiber to rod-type fiber. 2. The strength was rapidly increased with the changing process of crystallized fiber from the plate-type fiber to the rod-type.

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Effects of Wheat Fiber, Oat Fiber, and Inulin on Sensory and Physico-chemical Properties of Chinese-style Sausages

  • Huang, S.C.;Tsai, Y.F.;Chen, C.M.
    • 아세아태평양축산학회지
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    • v.24 no.6
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    • pp.875-880
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    • 2011
  • This study introduces the addition of wheat fiber, oat fiber, and inulin to Chinese-style sausages, in amounts of 3.5% and 7%, respectively. Researchers used analysis of general composition and texture properties, and sensory evaluation to assess the influence of these three types of dietary fiber on the quality and palatability of Chinese-style sausages. Results showed that the type and amount of dietary fiber introduced did not significantly influence the general composition, color, and total plate count of sausages. However, the addition of wheat fiber and oat fiber significantly hardened the texture of Chinese-style sausages (p<0.05). A greater amount of dietary fiber added implied a harder texture. Added inulin did not influence the texture of Chinese-style sausages (p>0.05). Results of product assessment showed that, aside from sausages with 7% wheat fiber scoring less than 6 points (on a 9-point scale) in terms of overall acceptability, the other groups of Chinese-style sausages scored over 6 points. Judges preferred the sausage groups with 3.5% added oat and wheat fiber. This study demonstrates that adding fiber to Chinese-style sausages to increase the amount of dietary fiber is feasible.

Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat

  • Hwang, Young-Hwa;Joo, Sung-Hyun;Bakhsh, Allah;Ismail, Ishamri;Joo, Seon-Tea
    • 한국축산식품학회지
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    • v.37 no.6
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    • pp.948-954
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    • 2017
  • The objective of this study was to investigate the relationship between muscle fiber characteristics and fatty acid composition of four major muscles in Korean native black goat (KNBG). Longissimus lumborum (LL), psoas major (PM), semimembranosus (SM), and gluteus medius (GM) were obtained from five male KNBGs of 36 mon of age and subjected to histochemical analysis and to determine fatty acid composition and meat quality traits. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of fiber types among these four muscles. PM had the highest FNP of type I and the lowest FNP of type IIB, while SM had the highest FNP of type IIB. The highest fat content was observed in LL while SM had the lowest fat content. The proportions of SFA and MUFA were significantly (p<0.05) different among four muscles due to differences in the majority of fatty acids such as oleic (C18:1) and palmitic (C16:0) acids. The PUFA/SFA ratio was significantly (p<0.05) different among four muscles, and the highest PUFA/SFA ratio was observed in PM. Results suggested that LL and PM might be healthful because of higher desirable fatty acid value and PUFA/SFA ratio, respectively. Also, data showed that correlations between muscle fiber types and fatty acids proportion of goat muscles were reversed with those of cattle muscles.