The amount of pollutants from stationary sources of businesses classified into 1-3 type in Gyeongju was found to be 0.70 ton/yr for PM-10, 13.95 ton/yr for SO2, and 37.12 ton/yr for NOx ; with respect to area sources, 1.02 ton/yr for PM-10, 13.44 ton/yr for SO2, and 21.10 ton/yr for NOx ; and with respect to mobile sources 963.91 ton/yr for PM-10, 1415.02 ton/yr for SO2, and 5612.70 ton/yr for NOx. This study surveyed the concentration distribution of PM-10, SO2, and NO2 in the air in around Gyeongju and Pohang, and found that high concentration was mainly distributed around Pohang Steel Industrial Complex and the around of mobile sources. In Gyeongju area, SO2 was predicted to increase from 0.002 ppm in 2006 to 0.005 ppm in 2015, and that of NO2 was predicted to increase from 0.004 ppm to 0.010 ppm during the same period. At this point, practicing guidelines to reduce air pollutants and management plan for environmental pollutants should be devised, and also practicing and management programs to protect the stone cultural properties from environmental pollutants and other chemical, physical, and biological factors should be actively introduced.

Swine industry in Korea plays an important role in providing the meat for domestic consumption, and the number of pigs in Korea was about 9.72 million heads as of June, 2010. Meat quality is used to describe any traits which impact the consumer acceptability of fresh meat products. Meat color, firmness, water holding capacity, ultimate muscle pH24h (measured 24 hours post-mortem), shear force, and intramuscular fat percentage (IMF) are generally accepted as important indicators of meat quality and ultimately, consumer acceptance of fresh pork. The objective of this study was to estimate genetic parameters for meat quality traits in Berkshire pigs. The heritability estimates for muscle pH24h, lightness (CIE L*), NPPC marbling were 0.61, 0.56 and 0.57, respectively, The heritability estimates for drip loss, cooking loss, shear force were 0.51, 0.66 and 0.56, respectively. The phenotypic correlations between pH24h and lightness (CIE L*), drip loss, cooking loss were negative, ranging from-.45-.13. The genetic correlations between muscle pH24h and lightness (CIE L*), drip loss were negative, ranging from-.35~-.32. Genetic parameters obtained herein indicate that genetic improvement of muscle pH24h is not related to the NPPC marbling of meat, but rather to improved lightness(CIE L*) and drip loss. Genetic trends of meat quality traits showed increased muscle pH24h and decreased cooking loss and drip loss.

Makgeolli is made from rice or flour, yeast, and nuruk, a fermentation starter. The flavor of makgeolli is affected by sugars, amino acids, organic acids and volatile flavor compounds produced by various microorganisms. In this study, lactic acid bacteria (LAB) were isolated from unsterilized makgeolli samples collected from several provinces in Korea, and then later identified. Under anaerobic conditions, LAB density ranged from 5.0×10 6 to 1.5×10 8 CFU/mL; yeast density ranged from 2.5×10 7 to 1.5×10 8 CFU/mL. Of the LAB isolated from makgeolli, 1,126 were analyzed using restriction fragment length polymorphism (PCR-RFLP) analysis of 16S rRNA, which allowed for classification into five groups. Of the 1,126 LABs tested, 130 produced γ-aminobutyric acid (GABA).

Objective of this study was to develop a Korean Berkshire line produced using organized management techniques. A total of 448 pigs divided into five line groups were slaughtered and analyzed for their meat quality. pH values were lower in line 1 (pH 5.69) and line 3 (pH 5.65) (p<0.05) than in the other lines. Moisture contents were significantly higher in line 5, and the intramuscular fat contents (3.07%) were significantly higher in the other four lines. Water holding capacity (WHC) was higher for line 3 (58.36%) while Warner-Bratzler shear force (WBS) values were significantly higher for line 4 (2.84 kg/0.5inch 2 ) than in the other lines (p<0.05). For meat color properties, L values (CIE L) were 51.59 for line 5, and this value was higher than the other lines. There were no significant differences in a* values and b* values among the five lines (p>0.05). Therefore, line 5 was selected as the growth type, whereas line 4 was selected as the Korean Berkshire line that produced pork significantly higher in pH and significantly lower in meat color (lightness), drip loss, and WBS.

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