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- 저자 : ( Pomin Li ) (검색결과 2 건)
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( Spencer Lin ),( Pomin Li ) 한국농업기계학회 2018 한국농업기계학회 학술발표논문집 Vol.23 No.1
In order to overcome trade liberalization and climate change which are two major issues in current agriculture worldwide, the responds are to develop smart agriculture and agro-bio-economy hoping to minimize and optimize the production variables during the big environmental changes. Department of agricultural machinery of vocational high school always plays the role of a promoter of Taiwan's agriculture on the basis of people's livelihood or on the international stage in the past decades. And it became more important to implement the integration of smart agriculture into curriculum for teaching after adding the agricultural biotechnology elements. In this research, problem based learning, PBL, was imported in one-year course for vocational high school student. Based on PBL strategies, teachers will teach students to discuss and integrate related new technology elements (AI, IR, IoT, and big data) and existing agricultural technologies. By introducing this innovative teaching method, we can effectively improve students' learning achievements for intellectual agriculture and analysis skill in the practical application of maximum effectiveness.
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Improving Meat Tenderness by using Protease Extract from Paddy Oats (Gnetum gnemon) Fruit Peel
( Cahyo Indarto ),( Shyang-chwen Sheu ),( Pomin Li ) 한국농업기계학회 2018 한국농업기계학회 학술발표논문집 Vol.23 No.1
This study investigated the possibility of an agricultural waste, paddy oats (Gnetum gnemon L.) fruit peel, as a source of protease extract, particularly used as a meat tenderizer. The effect of paddy oats protease extract on meat tenderness was evaluated and compared to those of commercial papain, commercial bromelin, and control. Paddy oats protease extract showed the high meat tenderizing activity since it resulted in shear force value of meat sample 46% lower than that of control, and similar (p<0.05) with those of commercial papain and commercial bromelin. Panelists scored the meat sample treated with paddy oats protease extract much more tender (7.4) than that of control (5.8), using a 10 point hedonic scale and no different (p<0.05) from those of commercial papain and commercial bromelin with score 7.3 and 7.7, respectively. Paddy oats protease extract also consistently ranked high for all evaluated parameters, therefore paddy oats protease extract could have a high potential as a meat tenderizer for improving tenderness quality of meat.
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