The focus of the study was to maximize the output data for Korean cuisine. This study evaluated the nutritional retention factor for different cuts of Korean beef (Hanwoo beef) subjected to various cooking methods. Five cuts (short rib, sirloin, chuck roll, tenderloin, and fore shank) of Korean Hanwoo beef were prepared and used in this experiment. Two different cooking methods (dry-heat cooking and moisture-heat cooking) were applied to each cut. The sodium contents of dry-heat cooked short rib (86.44), sirloin (76.81), tenderloin (86.65), and fore shank (85.89) decreased. Potassium contents of dryheat cooked sirloin (94.99), chuck roll (89.19), and fore shank (92.66) decreased. Calcium contents of dry-heat cooked sirloin (61.49), chuck roll (73.97), and fore shank (91.46) decreased. Iron contents of dry-heat cooked chuck roll (79.71), and tenderloin (90.79) decreased. Phosphorus contents of dry-heat cooked sirloin (87.87), and tenderloin (99.88) decreased. Mineral contents of all cuts cooked by moisture-heat decreased. Finally, the nutritional retention factor represents output data of each cooking method with yield % of each item.

This study evaluates the nutritional retention factors influencing beef based on different cuts and boiling. Two cuts (brisket and shin foreshank) were prepared from beef and used in this experiment. Boiling methods were applied to each cut. The fat content of the boiled shin foreshank cut (236.43%) exceeded that of the brisket cut (142.38%). The moisture content of the boiled brisket cut (47.68%) was lower than that of the shin foreshank cut (49.54%). The sodium content of the boiled shin foreshank cut (47.89%) exceeded that of the brisket cut (37.30%). The potassium content of the boiled brisket cut (41.90%) exceeded that of the shin foreshank cut (39.63%). The calcium content of the boiled brisket cut (48.43%) was lower than that off the shin foreshank cut (71.34%). The phosphorus content of the boiled brisket cut (58.09%) exceeded that of the shin foreshank cut (57.24%). The iron content of the boiled brisket cut (72.72%) was lower than that of the shin foreshank cut (87.29%). Nutritional retention factors represent output data on cooking methods with a yield (%) for each item.

No abstract

A simple and cost‐effective vertical alignment mode, named Smart Viewing Angle(SVA) mode, for active‐matrix (AM) LCDs was developed where all the domain dividers are fabricated only on the TFT substrate side. The crucial component is the director control electrode (DCE) under the openings of the pixel electrode. The DCE maintains higher voltage than that of the pixel electrode via additional TFTs, which distorts the electric field in such a way that stable domain division is accomplished. Compared to the conventional VA modes where the additional process is required, SVA mode can achieve the wide viewing angle without any additional processes.

Proximate components and mineral contents of Daucus carota L. were investigated following cooking using 5 different methods (i.e., boiling, pan-roasting, stir-frying, deep-fat frying, and steaming), and their retention rates were also evaluated. Weight loss was evaluated in all cooked carrot samples, and significant difference in (p<0.05) proximate components and mineral contents were found upon variation in the cooking method. The highest protein, fat, and ash contents were detected in deep-fried carrots, while a high content was found in raw, boiled, and steamed carrots. In retention rates of carrot by cooking method, frying sifnificantly lowered 40.89%. Mineral (Na, Fe, Cu) retention rates were significantly lowered by boiling and steaming, resulting in rates of 70%. Carrots were cooked by using different methods and the retention rates of β-carotene and vitamin E according to cooking methods of carrots were investigated., In amino acid retention rates, deep-frying was lowest examined (Arg: 61.64%, Cys: 93.97%). Therefore, these data can be used as a basis for the processing of carrots.