To evaluate the quality of ground meat products during storage, beef, pork and chicken samples were prepared. The thiobarbituric acid reactive substances (TBARS) value of a raw beef sample (3 months at -20℃) increased by 1.4 times and the value (7 days at 4℃) increased by 2.9 times. The TBARS value of a cooked beef sample (3 months at -20℃) increased by 1.7 times and the value (7 days at 4℃) increased by 9.8 times. In refrigerated preservation, the increase in the TBARS value of the cooked samples was remarkable. All the cooked samples had a higher non-heme iron content than the raw ones. In the cooked beef, pork and chicken samples after storage for 24 hours at 40℃, the TBARS values were kept at a low level, as the added concentration of EDTA was 50 μmol / 100 g (meat) or more. The addition of EDTA was considered to be the reason for causing non-heme iron to no longer act, so that the progress of lipid oxidation in the samples would be suppressed. In addition, as a result of examining the influence of antioxidant on cooked beef sample, the citric acid added sample had low TBARS values and suppressed lipid oxidation.

  It is known that the feed of hens affects the quality of eggs. The eggs of hens which were fed a fossil shell diet were reported to have higher egg shell strength. We compared the eggs of hens fed coral powder feed (C samples) and the eggs of hens fed standard feed (S samples) in terms of cooking characteristics.

  The quality of S samples and C samples, the weight ratio of egg shell, egg white, and yolk, egg shell thickness, and the texture of the boiled eggs were measured. Moreover, the structure was observed using scanning electron microscopy coupled with energy dispersive X-ray spectroscopy, the raw egg white and yolk were analyzed in terms of their total amino acids using HPLC, and sensory evaluation was performed.

  The degree of decreasing Haugh unit for C samples was suppressed. C samples had higher amounts of calcium in the whole egg, the egg shell and membrane than standard samples. Sensory evaluation indicated that the taste preferences for the C samples of boiled yolk were significantly higher than those for the S samples.

  Fabric friction is an important clothing property, and slippery or anti-slippery fabrics are used for various purposes, such as garments, medical care, nursing, sports and so on. However, the meaning of the term “slippery” depends on the person or the investigation, and it involves sensory elements to a great extent. In order to eliminate any misunderstanding, it is necessary to differentiate between physical properties of slippery fabric using a friction coefficient and sensory properties of slippery fabric, and to clarify the difference between slippery and smooth. Following our investigation, this paper suggests a definition of the term “fabric friction.”