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In this work, a design approach of three thermally activated delayed fluorescence (TADF) emitters to extend the device lifetime of the TADF sensitized fluorescent devices was studied. Three TADF materials, 5-{4,6-bis[4-(tert-butyl)phenyl]-1,3,5-triazin-2-yl}-2-(10,15-diphenyl-10,15-dihydro-5H-diindolo[3,2-a:3',2'-c]carbazol-5-yl)benzonitrile (tTCNTruX), 4-[3-cyano-4-(10,15-diphenyl-10,15-dihydro-5H-diindolo[3,2-a:3',2'-c]carbazol-5-yl)phenyl]-2,6-diphenylpyrimidine-5-carbonitrile (PCNTruX) and 4-(4-{10,15-bis[4-(tert-butyl)phenyl]-10,15-dihydro-5H-diindolo[3,2-a:3',2'-c]carbazol-5-yl}-3-cyanophenyl)-2,6-diphenylpyrimidine-5-carbonitrile (PCNtTruX), were synthesized as sensitizers for TADF-sensitized fluorescent organic light-emitting diodes. The two tTCNTruX and PCNtTruX TADF emitters were designed to have Dexter energy transfer with blocking groups either in the donor or acceptor unit of the donor-acceptor-type TADF sensitizer. The TADF materials showed small singlet-triplet energy splitting and a high reverse intersystem crossing (RISC) rate for effective sensitization of the fluorescent emission of the fluorescent emitter. tTCNTruX- and PCNtTruX-sensitized fluorescent devices showed maximum external quantum efficiencies (EQEs) of 17.7 % and 11.5 % in the yellow and red devices, respectively, which were higher than those of TADF-sensitized devices with the corresponding TADF sensitizer without a blocking group. Moreover, the device lifetime was also extended by employing the tTCNTruX and PCNtTruX sensitizers. This work demonstrated that the tTCNTruX and PCNtTruX sensitizers are effective to improve the maximum EQE and device lifetime of TADF-sensitized fluorescent devices.

Yellow thermally activated delayed fluorescence (TADF) materials were synthesized using 2,4,6-triphenylpyrimidine-5-carbonitrile and 4-(3-cyanophenyl)-2,6-diphenylpyrimidine-5-carbonitrile acceptors combined with a very strong donor moiety of 5,10-diphenyl-10,15-dihydro-5H-diindolo[3,2-a:3′,2′-c]carbazole. The strong electron acceptors and the strong donor twisted from the acceptor plane with a large dihedral angle decreased the singlet and triplet energy gaps and managed the Dexter energy transfer. The 4-(4-(10,15-diphenyl-10,15-dihydro-5H-diindolo[3,2-a:3′,2′-c]carbazol-5-yl)phenyl)-2,6-diphenylpyrimidine-5-carbonitrile yellow TADF emitter showed short delayed fluorescence lifetime, high rate constant of reverse intersystem crossing and a high external quantum efficiency (EQE) of 21.6%. The TADF emitter was used as the sensitizer of the yellow emitting 2,8-di-tert-butyl-5,11-bis(4-tert-butylphenyl)-6,12-diphenyltetracene and the TADF assisted fluorescent organic light-emitting diodes achieved a high EQE of 20.2% and a device lifetime of 1400 h up to 90% of the initial luminance of 1000 cd m−2. This study provides a strategy for developing yellow TADF emitters to assist the fluorescence emission to achieve high EQE and long lifetime simultaneously.

Sulfur-containing amino acids such as methionine, cysteine, and taurine are present in animals and plants with biological functions. The aim of this study was to determine the antioxidant activities of representative sulfur-containing amino acids using various in vitro antioxidant assays including radical scavenger activities against DPPH·, ABTS·, and superoxide radicals, ferric reducing antioxidant power, hydrogen peroxide scavenging activity, and metal chelating activities. Of the three sulfur-containing amino acids, cysteine had the highest DPPH·, ABTS·, and O2− radical and H2O2 scavenging activities, FRAP, and metal chelating activities except for Fe2+ chelating. However, methionine and taurine failed to show DPPH· or ABTS· radical scavenging activity. Based on the results of the present study, sulfur-containing amino acids with excellent antioxidant abilities might be useful for the food processing industry as antioxidant additives to extend shelf-life of food or food products and offer beneficial pharmacological effect against cell damage caused by oxidative stress. Keywords: Sulfur containing amino acid, Antioxidant, Cysteine, Radical scavenging activity, Oxidative stress

The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China-sourced meat products. Several objective measures were strongly related to the flavour perceptions: (i) texture: instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma: volatile compounds (e.g., alcohols and esters) associated with microbial fermentation and spices (terpenes and sulphur compounds) and (iii) taste: kokumi taste receptor responses. The fat released at oral temperature was associated with unsaturated fatty acids (r = 0.73). However, there was less explanatory worth for associations between sensory perceptions and proximate composition, water activity, pH or L*, a*, b* colourimetry.

Objective The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. Methods There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and 2% AGP (T2, T3, and T4). Pork patties with vacuum packaging were roasted at 71°C for core temperature, stored at 4°C for 14 d, and then reheated for 1 min using a microwave. Results The AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after re-heating process. T4 added patties improved textural and sensory properties compared to the control. Conclusion The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.

This study investigated the effect of storage state (chilled state on sous-vide, CS; frozen state without thawing on sous-vide, FS; and frozen/thawed states on sous-vide, TS) and sous-vide cooking temperature (65°C and 72°C) on the longissimus dorsi muscle quality of pork. FS showed a higher moisture content than that of CS and TS (p

Although the yellow mealworm (Tenebrio molitor L.) is a promising alternative protein source, the effects of processing conditions on functional properties are unclear. In this study, a protein extract of yellow mealworm larvae (PEYM) was subjected to different heat temperature (55°C, 75°C, and 95°C) with different time (20, 40, and 60 min) to evaluate the functional properties and protein oxidation. Different heat temperature treatment significantly affected the exposure of surface hydrophobicity of the proteins and protein molecule aggregation, which reached maximum levels at 95°C for 60 min. Protein oxidation was inversely proportional to the temperature. Both the highest carbonyl value (1.49 nmol/mg protein) and lowest thiol value (22.94 nmol/mg protein) were observed at 95°C for 60 min. The heating time-temperature interaction affected several functional properties, including solubility, emulsifying potential, and gel strength (GS). Solubility decreased near the isoelectric point (pH 5 to 6). As the temperature and heating time increased, emulsifying properties decreased and GS increased. The oil absorption capacity and foaming properties decreased and the water absorption capacity increased. These results confirmed that PEYM is a suitable source of proteins for processing and applications in the food industry.

Objective The objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin. Methods Grade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to four groups which were commercial beef (CON, control group), frozen beef (Hanwoo frozen, HF; 40 days in −18°C freezer), wet-aged beef (Hanwoo wet-aging, HW; 21 days), and dry-aged beef (Hanwoo dry-aging, HD; 40 days). HW and HD were stored in a 80%±5% relative humidity cooler at 1°C. Results The HF group showed a significantly higher cooking loss and expressible drip with significantly higher pH compared to other groups. In addition, protein and fat contents in the HD group were higher than those in other groups (p

The antioxidant effects of Allium hookeri root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at 4±1℃. AHR was mixed at concentrations of 0.5% (w/w, T2) and 1% (w/w, T3) with minced longissimus dorsi muscle. Meatballs containing AHR (T2 and T3) were compared to those containing 0.05% (w/w) ascorbic acid (T1) as a reference and without antioxidant as a control. The 2-thiobarbituric acid reactive substances (TBARS) value, disulfide bond formation, carbonyl contents, and volatile basic nitrogen (VBN) value of T2 were lower than those of the control during storage (p

The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control. Effect of cooking on aggregation, hydrophobicity, and in vitro digestibility were significantly higher in the DA group than in the control. After cooking, the protein in DA sirloins was more oxidized than in the control samples. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis result, the low molecular weight bands (below 17 kDa) increased in the DA group, finding that the protein characteristics of dry-aged beef was affected by cooking.

This study investigated the effects of aging methods (wet aging and dry aging) and aging times (7 and 14 days) on the physicochemical and sensory characteristics of meat quality using pork loin. Dry-aged loin (DA) had significantly lower moisture content and higher crude fat protein content than wet-aged loin (WA). The pH of DA was significantly higher than that of WA and it increased with the aging time. DA showed lower cooking loss and higher aging loss than WA (p

A total of 60 three-way crossbred (Landrace, Duroc, and Yorkshire) pigs were divided into two groups (processed sulfur-fed pigs (SFPs) and nonprocessed sulfur-fed pigs, (NSFPs)) and used to determine the effect of supplementation with 3 g kg-1 processed sulfur on water-soluble precursors, free amino acids, and taste of meat using an electronic tongue, during refrigerated storage.; Results: Glycogen and glucose levels of SFP were significantly higher than in NSFPs. Glycogen levels decreased and glucose levels increased during storage (P < 0.001). The pH and moisture content of SFPs were higher than in NSFPs. Inosine of SFPs was higher than in NSFPs (P < 0.05). Hence, umami and richness tastes of SFPs were higher than in NSFPs and increased during storage. The total free amino acid content of both groups was not different, although it increased during storage (P < 0.001). The umami taste of water-soluble precursors was improved in meat derived from SFPs during refrigeration.; Conclusion: The storage time and dietary supplementation with processed sulfur increased the taste components of meat. Application of an electronic tongue system can be used to distinguish the taste characteristics of different types of pork, based on differential supplementation and aging. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.

The aim of this study was to evaluate the effect of aging/freezing sequence and freezing rate on quality attributes and oxidative stability of frozen/thawed pork loins (M. longissimus lumborum, n = 6). Six treatments were prepared by combining 3 aging/freezing sequences (FT, freezing/thawing only; AFT, aging prior to freezing/thawing; and FTA, freezing/thawing and aging) with 2 freezing rates (slow- and fast-freezing). The lowest purge/thaw loss and drip loss were found for AFT, in which fast-freezing reduced total exudate loss (P 0.05). Aging combination (AFT/FTA) decreased shear force of frozen/thawed pork loins, and FTA with slow-freezing caused the lowest shear force (P 0.05). However, aging combination regardless of the sequence accelerated discoloration and lipid/protein oxidation during display (P 0.05). This study suggests that aging prior to freezing coupled with fast-freezing could be an effective way to minimize quality defects of frozen/thawed only meat, particularly water-holding capacity and tenderness.

The objective of this study was to determine the effect of Allium hookeri supplementation with whey powder in pig diet on meat quality, oxidative stability and sensory characteristics of Longissimus dorsi muscle samples. A total of 60 pigs were randomly assigned into the following three groups (four replicate pens per group with five pigs per pen): CON group, basal diet; AH, dietary supplementation with 10 g A. hookeri/kg feed and AHW, dietary supplementation with 5 g A. hookeri/40 g whey powder/kg feed. Proximate composition of muscle sample was not significantly affected by A. hookeri supplementation. On average, the AHW group showed higher pH but less cooking loss than the CON group. However, the AH and AHW groups had lower (p

Highly efficient red thermally activated delayed fluorescence organic light-emitting diodes were developed using a reverse intersystem crossing activating host derived from phenylcarbazole and pyridofuropyridine. An ambipolar type 3-(9-phenyl-9H-carbazol-3-yl)furo[2,3-b:5,4-b′]dipyridine (3PCzPFP) host material was prepared by coupling pyridofuropyridine with 9-phenylcarbazole via the 3-position of the 9-phenylcarbazole. The 3PCzPFP host material was doped with a red-emitting thermally activated delayed fluorescence emitter and reached a high quantum efficiency of 24.3%, which is one of the highest quantum efficiencies of red thermally activated delayed fluorescence devices. The material design, with a high dipole moment facilitating reverse intersystem crossing and ambipolar charge transport character, increased the quantum efficiency of the red thermally activated delayed fluorescence devices.

This study aims to investigate antioxidative and antibacterial properties of fresh garlic (non-aged, NG) and aged garlic (AG) by-products extracted with distilled water, ethanol, or chloroform. To determine their antioxidative and antibacterial capacities, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging assay, and H2O2 radical scavenging activity, Fe2+ chelating activity, total ferric reducing antioxidant power (FRAP), and disc diffusion tests were performed. Total phenol and flavonoid contents from distilled water extract of AG were significantly higher than those of NG. DPPH, ABTS, FRAP, and H2O2 scavenging activities of distilled water extract of AG were higher than those of NG. However, Fe2+ chelating activities of ethanol and chloroform extracts were higher than those of distilled water extracts for both NG and AG. Antibacterial effects of AG were higher than those of NG. In conclusion, aged garlic showed more potent antioxidant and antibacterial effects than fresh garlic.

In this work, dibenzothiophene type host materials modified with 9 H -carbazole, 9 H -carbazole-3-carbonitrile and 9-phenylcarbazole were synthesized for high quantum efficiency and elongated lifetime in blue thermally activated delayed fluorescent (TADF) organic light-emitting diodes. Three host materials having one or two CN modified carbazole units were prepared for strengthened chemical bond as well as improved electron transport properties. The host materials designed using the carbazole and CN modified carbazole units built on the dibenzothiophene core showed low driving voltage, high quantum efficiency and elongated lifetime at the same time without any sacrifice of device performances in the blue TADF devices.

Lifetime improvement of green phosphorescent organic light-emitting didoes (PHOLEDs) by an exciplex type host was studied by mixing a hole transport type host and an electron transport type host. A pyrrolocarbazole type material was developed as the hole transport type host and a triazine type material was the electron transport type host. The exciplex type mixed host showed much longer lifetime and improved efficiency compared with each host material constituting the exciplex type mixed host. Hole and electron stability of the exciplex host was proposed as the key factor for the long lifetime of the green phosphorescent device.

BACKGROUND The objective of this study was to evaluate effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg during display storage. Two hundred and forty 1-day-old male chicks (5 bird per pen) were subjected to four treatments in a 2 (thermoneutral condition at 21 °C and cyclic heat stress at 32-21-32 °C for 10 h day−1) × 2 (regular diet with 0 or 0.25 g kg−1 Bacillus subtilis) factorial design. Chickens were harvested at day 46, and pairs of whole legs were collected at 1 day postmortem. The chicken legs were deboned, ground, tray-packaged with oxygen-permeable film, and displayed for 3 days. RESULTS Heat stress and probiotic supplementation had no impacts on pH, water-holding capacity, color, protein functionality, lipid lipolysis, and lipid/protein oxidation stability (P > 0.05). Display storage increased the pH and lipid oxidation of ground chicken legs (P < 0.05). In addition, protein oxidation occurred during display storage, determined through increased carbonyl group (P = 0.0109) and reduced thiol group (P < 0.0001). CONCLUSION The results indicate that chronic heat stress and probiotic supplementation had no practical adverse impacts on protein functionality and oxidative stability of ground chicken leg meat.

2,8-Bis(9,9-dimethylacridin-10(9 H )-yl)dibenzo[ b,d ]thiophene 5,5-dioxide (AcDBTO) was developed as a dibenzothiophene-dioxide acceptor based emitter for use as a thermally activated delayed fluorescent emitter for color tunable organic light-emitting diodes. The dibenzothiophene-dioxide acceptor was modified with two strongly electron donating dimethylacridine donors, which enabled delayed fluorescence behavior in the AcDBTO emitter. The AcDBTO based device demonstrated quantum efficiency of 14.5% as a green delayed fluorescent device and wide emission wavelength from 502 nm to 525 nm with little change of the quantum efficiency.

CN-modified host materials, 9-(2-(9-phenyl-9H-carbazol-3-yl)phenyl)-9H-carbazole-3-carbonitrile (o-CzCN) and 9-(3-(9-phenyl-9H-carbazol-3-yl)phenyl)-9H-carbazole-3-carbonitrile (m-CzCN), which can improve the external quantum efficiency and lifetime of both blue phosphorescent and thermally activated delayed fluorescent (TADF) emitters were developed. A molecular design approach to stabilize the molecular structure and reduce the energy gap produced two high triplet energy host materials of o-CzCN and m-CzCN compatible with the phosphorescent and TADF emitters. The new host materials lowered operation voltage, increased quantum efficiency, and elongated lifetime of both phosphorescent and TADF devices.

A novel pyrrolocarbazole moiety was developed as a new donor moiety of thermally activated delayed fluorescent emitters. The new pyrrolocarbazole donor moiety possessed stronger donor strength than carbazole and better stability than acridine, which enhanced the quantum efficiency and lifetime of the thermally activated delayed fluorescent emitters. The pyrrolocarbazole donor, diphenyltriazine acceptor, and a phenyl linker merged emitter performed as a highly efficient delayed fluorescent emitter by providing high quantum efficiency of 17.7%.

This study evaluated the lignan contents of raw omija (R) and sugared omija (S), byproducts discarded after the use of raw omija, by HPLC and determined their bioactivity by feeding rats R and S for eight weeks. S retained 63% more lignan than R. Body weight gains in the raw omija-fed group (RO) and sugared omija-fed group (SO) decreased significantly compared to that of the control group (CON, p &lt, 0.05). Glucose and aspartate aminotransferase levels in the serum of the experimental groups were lower than those in CON, especially in SO (p &lt, 0.05). The amount of atrial natriuretic peptide in RO decreased significantly compared to that in CON (p &lt, 0.05). The renin activity in RO increased and that in SO decreased compared to the same in CON (p &gt, 0.05). Therefore, it was suggested that sugared omija contains lignan compounds and potentially contributes to bioactivity in that it decreases blood glucose levels and blood pressure.

Organic light-emitting diodes are currently under research to achieve high efficiency and long life by using thermally activated delayed fluorescence (TADF) materials. In particular, many studies have focused on ensuring high efficiency in fluorescent devices by introducing TADF materials. Herein, four kinds of orange-colored TADF materials were synthesized and introduced into 5,10,15,20-tetraphenylbisbenz[5,6]indeno[1,2,3-cd:1',2',3'-lm]perylene (DBP) red fluorescent devices as assistant dopants. These TADF materials assisted in achieving high efficiency in DBP devices by reducing nonradiative process by Dexter energy transfer and harvesting singlet excitons by a Forster resonance energy transfer process. Among the four TADF materials, 2-(3,5-di-tert-butylphenyl)-6-(9,9-diphenylacridin-10(9H)-yl)-1H-benzo[de]isoquinoline-1,3(2H)-dione (DtBIQAP) showed a higher reverse intersystem crossing rate and a smaller nonradiative rate constant than the other two materials, which can reduce the exciton loss process. As a result, the DtBIQAP-assisted DBP device showed a high maximum external quantum efficiency of 18.2 % and color coordinates of (0.63, 0.37) in red fluorescent organic light-emitting diodes. This study provided a strategy of developing assistant dopants for high external quantum efficiency in TADF-assisted fluorescent devices.

This study was performed to evaluate the quality of fermented sausages manufactured with processed sulfur-fed pigs. The fermented sausages were divided into two groups; one was manufactured with non sulfur-fed pigs (NP), the other one was made with processed sulfur-fed pigs (SP). No differences were found in moisture and fat contents (p>0.05) between NP and SP, but the protein and ash contents of SP were significantly higher than those of NP (p

The present study was performed to determine the effect of dietary supplementation with processed sulfur on the quality and stability of vacuum packaged pork during aging time. All groups were designated into two groups; NP, a group fed basal diet and SP, a group fed basal diet and processed sulfur, 3 g/kg feed. Following vacuum packaging, Longissimus dorsi muscles were vacuum-packaged and stored under refrigerated condition (1-2℃) for 21 d. Weight loss of the SP group was lower (p0.05) difference in TPC between the both groups during storage. Therefore, vacuum packaged pork from pigs fed processed sulfur had better aging yield and storage stability than pork from pigs fed basal diet.

The objective of this study was to determine the effect of dietary supplementation with whey powder (WP, 1g/kg feed) from weaning to slaughter (150 d) on dry-aged loin quality of pigs. Fifty-eight pigs were randomly divided into two dietary treatment groups (seven replications of four pigs per treatments). Basal diet with 0.1% whey powder was supplied to the WP group. Basal diet was used for the control group (CON). Diet whey protein did not appear to influence the moisture or protein contents. However, ash and fat contents were significantly (p

Stable host materials based on dibenzothiophene and 9-phenylcarbazole were synthesized to elongate the life span of blue phosphorescent organic light-emitting diodes (PHOLEDs). Three host materials with the 9-phenylcarbazole moiety directly linked with dibenzothiophene moiety via 1, 3, and 4- positions of 9-phenylcarbazole were compared in terms of lifetime and efficiency of the blue PHOLEDs. The connection between dibenzothiophene and 9-phenylcarbazole through 3- position of carbazole was an effective way of improving the lifetime of the blue PHOLEDs more than twice and the molecular structure was well correlated with the lifetime of the blue PHOLEDs.

A molecular design having t-butyl groups surrounding a donor-acceptor type core structure was developed as an approach to obtain high external quantum efficiency by suppressing concentration quenching effect caused by strong intermolecular interaction. The donor-acceptor type core structure was surrounded by six t-butyl groups to separate the donor-acceptor core structure between molecules. A heptazine acceptor and a diphenylamine donor based thermally activated delayed fluorescent emitter protected by the multiple t-butyl units achieved maximum external quantum efficiency of 32.6% at 1% doping concentration and 23.0% even at a high doping concentration of 20% by reducing concentration quenching effect. Furthermore, the lifetime of the thermally activated delayed fluorescent devices was also improved relative to that of the previous emitter with the same acceptor. The external quantum efficiency and device lifetime are better than any other results reported in the orange TADF OLEDs.

The aim of this study was to determine the effect of dietary supplementation with Allium hookeri (A. hookeri) added whey powder on the physicochemical characteristics of dry-cured loin (CON, basal diet; AH, addition of 1% A. hookeri; AHW, addition of 0.5% A. hookeri and 4% whey powder) during manufacturing (pre- and post-salting, drying and ripening process) and analyse their sensory characteristics using electronic tongue. Crude fat and weight yield of AH were higher (P < 0.05) than those of CON. The AH inhibited (P < 0.05) lipid oxidation and the reduction of redness during manufacturing. The percentage of some free amino acids (tyrosine, methionine, phenylalanine, isoleucine and leucine) in AHW was higher (P < 0.05) compared with those in CON. Monounsaturated fatty acid composition was the highest (P < 0.05) in AHW. Sensory evaluation by panellists did not show significant differences among the three groups (CON, AH and AHW). However, the richness of AH and AHW was significantly higher compared with that of CON based on electronic tongue analysis. Taken together, these results revealed that AH supplementation with whey powder had higher oxidative stability and enhanced dry-cured loin quality.

The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control. Effect of cooking on aggregation, hydrophobicity, and in vitro digestibility were significantly higher in the DA group than in the control. After cooking, the protein in DA sirloins was more oxidized than in the control samples. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis result, the low molecular weight bands (below 17 kDa) increased in the DA group, finding that the protein characteristics of dry-aged beef was affected by cooking.

The antioxidant effects of Allium hookeri root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at 4±1℃. AHR was mixed at concentrations of 0.5% (w/w, T2) and 1% (w/w, T3) with minced longissimus dorsi muscle. Meatballs containing AHR (T2 and T3) were compared to those containing 0.05% (w/w) ascorbic acid (T1) as a reference and without antioxidant as a control. The 2-thiobarbituric acid reactive substances (TBARS) value, disulfide bond formation, carbonyl contents, and volatile basic nitrogen (VBN) value of T2 were lower than those of the control during storage (p

This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the longissimus dorsi muscles were collected from the carcasses. As results, pork processed with sulfur had significantly higher moisture and ash contents compared to those of CON but lower crude fat, pH, expressible drip, lower redness and yellowness, and greater lightness. Pork processed with sulfur showed significantly lower total lipid content, triglycerides, and atherosclerosis index but significantly higher high-density lipoprotein cholesterol. Feeding processed sulfur significantly lowered myristic acid, heptadecanoic acid, and stearic acid contents, whereas monounsaturated fatty acids and oleic acids were significantly higher compared to those in the CON. Higher amounts of polyunsaturated fatty acids and n-6 fatty acids were observed in the pork processed with sulfur than that of the CON. Therefore, supplementing pigs with dietary sulfur improved nutrient and meat quality.

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p

Acridine modified dibenzothiophene derivatives were synthesized as host materials of imidazole ligand based Ir emitters for blue phosphorescent devices. The shallow energy levels of the acridine based host materials by the strong electron donating acridine moiety were well matched with the energy levels of Ir blue triplet emitter derived from imidazole. Additionally, strong electron transporting character of the acridine moiety could increase hole density in the emitting layer and balance holes and electrons. The energy level matching between the host and dopant materials and increased hole density in the emitting layer provided a very high external quantum efficiency of 27.8% in the blue phosphorescent organic light-emitting diodes.

This study was performed to investigate the chemical composition, mineral status, oxidative stability, and texture attributes of dry-cured ham from pigs fed processed sulfur (S, 1 g/kg feed), and from those fed a basal diet (CON), during the period from weaning to slaughter (174 d). Total collagen content and soluble collagen of the S group was significantly higher than that of the control group (p