• KAPE Magazine
• /
• no.70
• /
• pp.4-5
• /
• 2002

• KAPE Magazine
• /
• no.46
• /
• pp.4-5
• /
• 2000

• KAPE Magazine
• /
• s.132
• /
• pp.4-5
• /
• 2007

수입산쇠고기의 종류가 늘어나면서 국내산쇠고기와의 등급 비교에 대한 궁금증이 커지고 있다. 외국에서는 등급이 주로 유통단계까지 반영되는 반면에 우리나라에서는 소매단계까지 적용되고 있다. 본 정보지에서는 주요 국가별 소 등급판정에 대한 전반적인 표기방법을 살펴보고자 한다.

• KAPE Magazine
• /
• s.148
• /
• pp.4-5
• /
• 2008

축산물등급판정소는 2003년부터 매년 12월이면, 축산농가가 1년간 총 출하한 소 돼지의 등급판정결과에 대하여 그 성적이 우수한 농가를 선정 및 시상했다. 이는 선도농가의 사기를 높이고, 우수농가의 Know-how를 공유하여 고품질 축산물생산을 유도하고자 함에 그 목적이 있다. 본 정보지에서는 올해로 6회째 맞이하는 "2008 등급판정결과 우수농가 시상"의 26명 주인공들을 소개하고자 한다.

• Food Science of Animal Resources
• /
• v.30 no.6
• /
• pp.997-1006
• /
• 2010

The objective of this study was to investigate the proximate composition, pH, meat color, water holding capacity (WHC), cooking loss (CL), cholesterol content, and trans-fatty acid content of Hanwoo beef according to quality grade and cut. Five cuts [Cheggt (strip loin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from 15 Hanwoo animals [3 bulls and 12 steers, 24-30 months old]. Three animals were selected from each quality grade of $1^{++}$, $1^+$, 1, 2, and 3. The protein and moisture contents (%) were significantly higher, and the fat contents (%) were significantly lower in 3 quality grade compared to the other grades (p<0.05). pH values of chuck roll and strip loin were significantly lower in $1^+$ quality grade (5.61 and 5.51) than those in 3 quality grade (5.88 and 5.92) (p<0.05). CIE L* values were significantly higher in the $1^{++}$ quality grade group (38.52-42.69%) than in 3 quality grade (33.02-36.08) (p<0.05). In the $1^{++}$ and 2 quality grade groups, CIE $L^*$ values of loin were significantly higher than those of other cuts (p<0.05). CIE $a^*$ values of loin (28.11) in 1 quality grade were the highest, whereas those of strip loin (15.36) in 3 quality grade were the lowest (p<0.05). WHC was not significantly different among the five cuts or quality grades. In CL, loin and strip loin were significantly lower in $1^{++}$ quality grade than in 3 quality grade (p<0.05), and they were also significantly lower (22.21-24.81%) than the other cuts in the same quality grade (p<0.05). The loin in $1^{++}$ (41.26 mg/100 g), $1^+$ (43.23), and 1 quality grades (48.63) had higher cholesterol contents (%) than in 2 (36.02) and 3 quality grades (29.84) (p<0.05). Cholesterol contents of the five cuts in $1^{++}$ quality grade (39.44-43.31%) were significantly higher than those in 3 quality grade (28.09-32.39%). The trans-fatty acid contents of the five cuts were 1.08-2.72%. The loin, strip loin, brisket, and top round in 3 quality grade had significantly higher trans-fatty acid contents than those of the other grades (p<0.05).

• Food Science of Animal Resources
• /
• v.29 no.6
• /
• pp.726-735
• /
• 2009

This study was conducted to investigate the Warner-Bratzler shear force (WBS), sarcomere length, total collagen contents and consumer tests of different cuts of Hanwoo beef based on quality grade. Five cuts [Cheggt (striploin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from Hanwoo beef (bulls and steers, 24-30 months old) and grouped by their quality grades ($1^{++}$, $1^+$, 1, 2 and 3). The WBS values of chuck cut in $1^{++}$, $1^+$ and 1 quality grade groups were 5.47 (kg/0.5 $inch^2$), 5.46 (kg/0.5 $inch^2$) and 6.54 (kg/0.5 $inch^2$), respectively, which were significantly lower than those of chuck in quality grade 3, which was 8.41 (kg/0.5 $inch^2$) (p<0.05). The sarcomere length of the quality grade groups were significantly longer for brisket (3.72 ${\mu}m$) of $1^{++}$ quality grade than for that of 3 quality grade brisket (p<0.05). Brisket of $1^{++}$ and 2 quality grade had significantly greater sarcomere lengths than strip loin and top round in the same quality grade (p<0.05). The total collagen contents of strip loins in the $1^{++}$, $1^+$, and 1 quality grade groups (1.17, 1.18 and 1.14 g/100 g, respectively) were significantly lower than those of the 3 quality grade group (1.63 g/100 g) (p<0.05). The overall sensory scores of tenderness and juiciness for the five cuts of $1^{++}$ quality grade were significantly higher than those of the other quality grade (p<0.05). Among the five cuts, loin had the highest tenderness and juiciness scores (p<0.05), whereas top round had the lowest tenderness and juiciness scores (p<0.05). Overall, there were significant differences in the WBS and sensory properties among quality grades and cuts (p<0.05). However, the sarcomere length and total collagen contents of chuck roll, top round and loin did not differ among quality grades.

• 월간 기계설비
• /
• no.11 s.208
• /
• pp.78-82
• /
• 2007

내년 1월부터 2,000세대 이상 공동주택을 건설하는 사업주는 입주자 모집공고안에 주택에 대한 성능등급(주택의 소음, 구조, 환경, 생활환경 등급, 평가 항목에 따라 1-5등급으로 구분)을 미리 표시해야 한다. 이에 따라 건설업체는 성능등급을 받은 자재를 선호할 것으로 보여져 성능등급을 받은 자재에 대한 관심이 높아질 전망이다. (주)청완산업이 새로 개발한 Double Up System은 화장실 소음 1등급과 구조부문 수리용이성 1등급을 획득, 건설업계의 러브콜이 예상된다. 또한 욕실 배관을 층상배관으로 시공 함으로써 시공의 용이성과 함께 소음걱정 해소, 쾌적한 환경 및 다양한 인테리어가 기대된다.

• Journal of Korea Game Society
• /
• v.12 no.5
• /
• pp.13-22
• /
• 2012

Rating system, which generated by struggling and negotiating of many social groups, helps us to anyalyze plenty of social factors. With this point of view this article attempts to examine the game rating system of Iran, that started in 2009. At the beginning, the nubmber and ratio of prohibited games were very high. Most prohibited games have contents of violence with religious distortion or women's nudity. But recently the case of prohibition is not seen and the ratio of age rate is changed to that of other countries. The system and operation of ESRA is influenced by multiple factors like the willingness to support game industry of government, the understanding of industrial value, the acknowledgement of cultural effect of game and etc.

• Journal of Korea Entertainment Industry Association
• /
• v.13 no.5
• /
• pp.247-262
• /
• 2019

This study involved the effects of home-visit program with cognitive-stimulating activities on cognitive function and memory self-efficacy of an elderly with dementia special rating(5rates). The study was conducted from February 11 to April 26, 2019 using a 65-year old woman residing in G Metropolitan City. The individual subject study used an A-B-A design. The subject performed activities that required thinking and resolving in order to stimulate both her body and cognition. The activities chosen were easily accessible to those having a form of mild dementia, rates 5 dementia special rating, and repetitively stimulated the subject's intellectual capacity in an attempt to increase her degraded cognitive functioning. Specifically, the activities exercised both short-term memory and recollection using familiar letters, numbers, and bodily movements frequently encountered in daily life. The program positively affected the subject's memory and concentration. In addition, the program was found to be feasible for home use by those with mild dementia, obviating the need to travel to a location like a welfare center. The author presents specific activities for stimulating cognition that can effectively intervene to positively influence the cognitive functioning and memory of those with rates 5 dementia special rating.

• 한우개량
• /
• no.7 s.22
• /
• pp.8-14
• /
• 2000

쇠고기 등급판정은 육량등급 A, B, C의 3단계와 육질등급 1+, 1, 2, 3의 4등급으로 매겨진다. 육질등급은 근내지방도에 의하여 대부분 결정되나 육색, 육의 조직감 및 지방색이 결정적인 영향을 주기도 한다. 그러나 여기에는 주로 육색에 관하여 다뤄보기로 한다. 육색은 육색기준을 7단계로 분류하여 놓고 있는데 3-5의 범위가 바람직하다. 하지만 육색이 나쁜 것은 다른 항목이 아무리 우수하다 하여도 육색에 의해 육질판정의 불이익을 받기 때문에 그냥 넘어갈 문제가 아니다. 따라서 여기에서는 등급판정에 불리한 암적 색육을 방지하고 육색을 좋게하는 각종 실험방법을 소개하여 보기로 한다.