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Outside muscle of pork ham were cut to cube(7 10 2 ern) and three Korea traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3) were seasoned by the proportions of meat to seasonings(1 : 1), respectively. The seasoned samples were fermented by fill into plastic box at 0 1 for 10 days. And then, the fermented meat from each pack was vacuum-packaged and stored at 0 1 for up to 9 weeks. pH and shear force were decreased during storage periods in all treatment groups and WHC was decreased with storage in T2. The saccarinity of T1 was increased and salinity increased during storage in all treatment groups. pH of T2 was increased than that of other treatments, while decreased saccarinity and shear force of in T2. The salinity were higher in the order of T1 > T2 > T3. Volatile basic nitrogen (VBN) value were increased with storage in all treatment groups. Thiobarbituric acid reactive substances (TSARS) value of Tl was increased with storage while it was decreased T2. Thiobarbituric acid reactive substances(TSARS) value was higher in the order of T1 > T3 > T2 at 9weeks of storage. Surface meat L' values of T1 was increased with storage and T3 decreased with storage whereas, surface meat a' values of T1 was decreased with storage, and T2 was increased with storage. Surface meat b' values of T3 was decreased with storage. Escherichia coli were decreased during storage periods in all treatment groups.

This study was carried out to evaluate changes in the characteristics of the fermented pork using a Korean traditional seasonings. Biceps femoris were cut to cube(7 12 2 em) and three Korean traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3), were seasoned by the proportions of meat to each seasonings(l: 1), respectively. The seasoned samples were fermented at 0 1 for 10 days. Sensory evaluation did not significantly differ between all treatments. The highest pH among treatments were shown in T2, wheres T3 showed the lowest value. The highest saccarinity was shown in T2, followed by T3. Salinity was shown to be higher in all treatments. Shear force value was the highest in T2 and T3. VBN and TBARS increased during storage. The total bacterial counts was highest of storage 21 days. E. coli. was higher in the order of T2 > T3 > TI. Lactobacilli spp. was higher in the order of T2 > T1 > T3.

Monolithic SiC and SiCf/SiC composite materials have been fabricated by a reaction sintering process. The mechanical properties of RS-SiCf/SiC composites reinforced with Hi-Nicalon SiC fiber have been investigated at elevated temperatures, in conjunction with a detailed analysis of their microstructures. The effect of heat treatment on the microstructure and strength of RS-SiC material was also examined. The characterization of RS-SiC based materials was evaluated by means of SEM, EDS and three point bend test. The RS-SiC material showed an average density of 3.0 Mg/cm3 and an average strength of about 550 MPa. However, the strength of RS-SiC material decreased with increasing heat treatment times. The RS-SiCf/SiC composite also experienced a reduction of room temperature strength at a test temperature of 1300 °C, owing to the creation of internal defects such as matrix oxidation, interfacial debonding and fiber degradation.

This study was carried out to evaluate the quality characteristics of the fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut to cube(7 × 12 × 2cm) and five Korean traditional seasonings such as garlic paste(T1), pickled Kimchi(T2), pickled Kimchi juice(T3), soybean paste(T4), red pepper paste(T5) were seasoned by the proportions of meat to seasonings(1 : 1). The seasoned samples were fermented at 1 ± 1 for 20 days. According to proximate composition analysis, all pork samples contained protein 20 22%, fat 3 5%, moisture 64 70% and ash 1.8 2.0%. However, T5 had high crude fat level and relatively low moisture content. The highest pH among treatments was shown in T1 whereas T3 showed the lowest. Water holding capacity(WHC) of T4 and T5 were higher, while those values were lower in T3 compared with other treatment. Shear force value was the highest in T5, while it was the lowest in T4. TBARS value of T3 was the highest, while that was the lowest in T4. Moreover the highest VBN value was observed in T4 due to fermentation of soy protein. However, the lowest VBN value shown in T1 indicated the inhibition of protein degradation by the garlic. The highest saccarinity was shown in T5 but it was the lowest of in T3. Salinity was shown to be high in T2 and low in T5. L* values of T4 was higher both at the surface and inner side of samples than the others but T5 showed the lowest value. T2 showed the highest a* value but T4 and T5 showed the lowest. In the result of sensory evaluation for cooked meat, T5 had the highest score in all item including overall acceptability, while T4 had the lowest score. Unsaturated fatty acid(UFA) ratio of T5 and T2 were 72.16 and 69.93 respectively, and the ratio of UFA/Saturated fatty acid(SFA) were higher in the order of T5 > T4 > T3 > T1 > T2. Overall quality characteristics were higher in the order of T5 > T2 > T1 > T4 > T3.