• Journal of Veterinary Clinics
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• v.24 no.3
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• pp.406-409
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• 2007

A 12-year-old female mixed Chihuahua dog was referred because of acute blindness and progressive tetraparesis. Mutifocal lesions in the cerebrum were noted on brain magnetic resonance images and cerebrospinal fluid analysis showed monocytic pleocytosis. Based on these results, granulomatous meningoencephalitis (GME) was strongly suspected. Cerebral lesions were definitely diagnosed as GME based on histopathological findings and positive results of immunohistological stains of brain with T-cell marker (CD3). This report describes the clinical findings, diagnostic imaging characteristics, and immunohistopathologic features of GME in an old dog. In addition, this case demonstrates that clinical signs of GME were mediated by perivascular infiltration of T lymphocytes and identification of causes in T cell-mediated inflammation should be further studied.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.216-220
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• 2004

경남 진주 소재 대형유통매장에서 유통경과일자가 비슷하고 인지도가 상대적으로 높은 5개 회사 제품(Ha, E, H, J, P)의 냉장돈육 목심을 구매하여 과도한 지방과 결체조직을 제거한 후 육질 분석을 실시하였다. 일반성분은 지방 함량이 높은 처리구들이 수분함량이 낮게 나타났으며 Ha와 H 브랜드 돈육은 정상육의 pH를 나타내었으며, P 브랜드 돈육은 PSE육에 다소 가까웠으며, E와 J 브랜드 돈육은 PSE 육으로 판단되었다. pH가 낮은 브랜드육들이 가열감량이 높게, 보수력은 낮게 나타났다. E 브랜드육의 $L^{\ast}$값이 가장 높게 나타났으며 Ha와 H 브랜드육의 $L^{\ast}$값은 다른 브랜드육에 비해 낮게 나타났다. $a^{\ast}$값은 Ha, H, J 브랜드육이 높게 나타났으며, $b^{\ast}$값은 Ha와 P 브랜드육이 낮게 나타났다. Ha와 J 브랜드육이 관능검사에서 전반적으로 높게 나타났으며, 지방산 조성은 J 브랜드 돈육이 포화 지방산의 함량이 높게, 다가 불포화지방산 함량은 낮게 나타났다. 또한 E 브랜드 돈육의 linoleic acid(Cl8:2)와 arachidonic acid(C20:4) 함량은 다른 브랜드 돈육보다 높게 나타났다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.95-117
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• 2003

본 연구는 한우육의 육질등급과 저장기간에 따른 육질 및 저장특성과 맛성분의 차이를 조사하고자 실시하였으며, 도축 24시간 후 도체등급판정을 실시한 한우 36두의 등심부위를 시료로 취하여 $2^{\circ}C$ 냉장실에서 14일간 저장하면서 이화학적 특성 및 관능적 특성을 조사하였다. 그 결과를 요약하면 다음과 같다. 육질등급에 따른 도체 특성에 있어서 등급간의 지방두께, 배최장근 단면적 및 육량등급은 차이가 없었으며, 육색과 지방색, 성숙도 등도 차이가 없는 것으로 나타났으나 조직감은 1등급육이 3등급육에 비하여 좋은 것으로 나타났다. 1등급육은 3등급육에 비하여 지방함량(9.87${\pm}$2.23%)이 높았으며, 수분함량(67.75${\pm}$l.63%)이 낮았으나(p<0.05), 단백질함량은 육질등급간에 차이가 없었다. 도축 24시간후의 L, b, h-값은 등급간에 차이가 없었으며, a와 C-값은 2등급육이 다른 등급에 비하여 다소 높게 나타났다. L, a, b-값 모두 저장기간이 경과함에 따라 다소 증가하였다. pH는 육질등급간에 차이가 없었으며 저장기간에 따른 차이도 없었다. 1등급육은 3등급육에 비하여 드립감량은 다소 낮은 것으로 나타났으며, 가열감량은 등급간에 유의적인 차이는 없었으나 1등급육이 가장 적은 가열감량을 나타냈다. 보수력은 1등급육이 2, 3등급육에 비하여 유의적으로 높았으며, 근절길이와 콜라겐 함량은 등급간에 차이가 없었다. 전단력값은 3등급육이 1, 2등급육에 비하여 다소 높은 전단력값을 보였으나 유의적인 차이는 없으며, 근원섬유 소편화도는 등급간에 차이가 없었다. 저장기간이 경과합에 따라 전단력값은 점차적으로 낮아졌고 근원섬유 소편화도는 유의적으로 증가하였다. 1등급육이 2, 3등급육에 비하여 TBA가가 높았고, VBN함량은 낮았으나 유의적인 차이는 없었으며, 저장기간이 경과함에 따라 TBA가와 VBN함량은 증가하였다. 관능평가에서 풍미는 육질 등급간에 차이가 없었으나, 연도, 다즙성 및 전체적인 기호도는 1등급육이 3등급육에 비하여 다소 우수한 것으로 나타났다.

• Korean Security Journal
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• no.49
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• pp.11-36
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• 2016

The prior studies have well established the factors of correctional staff's stress at work. However, it is not clearly identified gender-specific factors influencing female correctional officers' level of stress. Thus, this study aims to examine factors particularly influencing female correctional officers' stress, such as child-rearing and work conflict, overwork bounden, and strains from male-oriented organizational culture. This current data utilized a set of survey data drawn from female correctional officers from 124 prisons located in different regions in this nation. Finally, a total of 172 female correctional officers's survey data was used for the analysis. A set of multivariate analyses reveal that security staff role, satisfaction for life, positive perception toward correctional officers' leadership in prison decreased the risk of stress among female correctional officers. Regarding work-job conflicts variables, child-rearing and work conflict and strains from male-oriented organizational culture were significantly associated with female correctional officers' stress. Yet, the direction of the two variables were different. For female officers, child-rearing and work conflict was not a risk factor for stress in that i decreased the level of stress. But the variable of strains from male-oriented organizational culture was a risk factor for female officers' stress level. Further suggestions for the future studies, discussion on contributions of the current study and policy implications were discussed in the last part of this article.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.350-355
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• 2003

This study was carried out to clarify the effect of addition of perilla leaf powder (PLP) and carcass grade on the quality and palatability of pork sausage. The chemical composition, pH, calorie, water holding capacity, surface color, textural properties and amino acid composition of the samples were determined, and sensory characteristics were evaluated. Moisture and crude ash were not different among sausage of four type. Crude fat of grade B sausage was higher than that of grade E sausage, and grade B sausage added PLP was higher than grade B sausage without PLP. Crude Protein of grade E sausage was higher than that of grade B sausage. The pH of grade E sausage added PLP was highest, and calorie of grade B sausage without PLP was highest among sausage of four type. Water holding capacity of grade B added and free PLP was significantly higher than grade I sausage. The residual nitrite of sausage added PLP was significantly lower than sausage without PLP. In case of Hunter's $L^{*}$, grade B sausage and free PLP sausage were significantly higher than grade E sausage and sausage added PLP, respectively. In case of Hunter' $a^{*}$, grade E sausage and free PLP sausage were significantly higher than grade B sausage and sausage added PLP. Hunter's $b^{*}$ of sausage added PLP was higher than that of free PLP sausage. Textural properties, hardness, springiness, cohesiveness and chewiness were significantly different among sausage of four type, but gumminess of grade E added PLP was lowest among sausage of four type. Total amino acid was not significantly different among sausage of four type. Sensory color and texture of grade B sausage were superior to grade I sausage, palatability of free PLP sausage was superior.sage was superior.

• Korean Journal of Poultry Science
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• v.38 no.1
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• pp.45-50
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• 2011

A case of aspergillosis in 39-day-old layer chickens having a history of gradual emaciation and subsequently death with nervous signs such as torticollis and lack of equilibrium was documented. Based on the results from serology and polymerase chain reaction (PCR) test, this flock was not affected with known viral or bacterial diseases. On postmortem examination of the affected birds, multiple white to yellow nodules measuring 1~5 mm in diameter were observed in the lungs, cerebrum, liver and kidney. Microscopically, these nodules were identified as granulomatous lesions characterized by mixed population of multinucleated giant cells and lymphocytes. By periodic acid-schiff staining and nucleotide sequencing analysis, Aspergillus flavus with characteristic septate and branched hyphae were identified in the granuloma of lung and cerebrum. This case was a chronic and multisystemic aspergillosis specialized to central nervous system caused by Aspergillus flavus infection in the layer flocks.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.115-121
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• 2002

This study was carried out to investigate the effect of ultrasonic treatmeat time on the quality and palatability of fried chicken meat. Moisture content, U-10 treatment (chicken meat treated by ultrasonification for 10 minutes) of breast and leg were lower than those of the control, protein contents were not different between samples. Fat content was higher with increasing ultrasonic treated time. Frying loss of ultrasonic treated breast and leg were lower than those of the control, water holding capacity of ultrasonic treated breast and leg were higher than those of the control with increasing ultrasonic treated time. Rheological textures between control and ultrasonic treated samples were not different. L* value(lightness) between control and ultrasonic treated samples were not different, but L* values of breast were higher than those of the leg. And a* value(redness) was not effect by ultrasonic treatment, but a* value of leg were higher than those of the breast. Amino acid composition has included many glutamic acid, aspartic acid, lysine, leucine and arginine. Oleic acid and linoleic acid occupied beyond 50% of fatty acid composition. And taste, texture, juiciness and palatability improved with increasing ultrasonic treated time.

• Journal of the Korean Society of Radiology
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• v.82 no.2
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• pp.475-480
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• 2021

Xanthogranulomatous pyelonephritis (XGP) is a rare type of chronic bacterial nephritis, which rarely involves the invasion of adjacent organs or the formation of fistulas due to tissue-destructive granulomatous reactions. Although the invasions of various adjacent organs have been reported in several cases of XGP, MRI data on their features are limited. MRI has a better soft-tissue resolution than CT. Thus, it can identify the extent of extrarenal involvement in advanced XGP, and the findings can be used in treatment planning. Herein, we report a rare case of XGP with nephropleural fistula formation diagnosed using CT and MRI.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.702-710
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• 1991

The effects of washing and desinewing on the composition, fuctional properties, storage stability and texture of spent layer meat were investigated. Spent layer meat subjected to treatments involving water washing, bicarbonate washing and desinewing showed increases in moisture content and decreases in protein content, hydroxyproline content and heme pigment content. Increases in salt extractable protein content and water holding capacity and decreases in buffering capacity and emulsifying capacity were also observed. The 2-thiobarbituric acid values of washed and desinewed samples increased slowly during storage indicated the increase in storage stability compared to the control. Sample rolls prepared from bicarbonate washed and desinewed thigh and drumstick meats were scored by trained sensory panelists as less tough than the products made of ground thigh and drumstick meats.

• Journal of the korean academy of Pediatric Dentistry
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• v.28 no.2
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• pp.310-315
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• 2001

The soft tissue tumors that occur commonly in newborn infants include palatal and gingival cyst of the newborn, congenital epulis, hemangioma, teratoma, pyogenic granuloma, and irritation fibroma. Such soft tissue tumors in the alveolar ridge of newborns are usually treated by surgical excision. If untreated, they can cause airway obstruction and breathing difficulty due to aspiration. They also cause discomfort during oral feeding. If nasal feeding is tried, since vomitting is impossible, there is a risk of aspiration pneumonia. In this case, a newborn infant visited our hospital with soft tissue tumor as chief complaint, and the infant was treated by surgical excision. It appeared to be similar to pyogenic granuloma and irritation fibroma upon histologic exam. However, it was different from those diseases since multinucleated giant cells were observed and it was congenital. The pathologic process of this neoplasm is not clear. This case is reported, since it is difficult to classify it as a specific disease.