• 한국포장학회지
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• 제21권3호
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• pp.115-120
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• 2015

마는 다양한 생리활성물질을 포함하여 항 당뇨, 혈당강화 및 콜레스테롤 저하 효과가 있는 것으로 보고된다. 본 연구에서는 마를 각각 진공 알코올 전 처리하여 포장한 경우와, 진공 포장 후 블랜칭 처리 시 갈변(PPO 활성) 및 품질변화에 미치는 영향을 조사하였다. 평가는 색도변화, 경도변화, 미생물 총 균수를 측정하였고, 블랜칭 처리구의 경우 갈변현상과의 유의성을 알아보기 위해 PPO 활성도 변화를 추가적으로 측정하였다. 실험 결과, 알코올 전 처리구의 경우 농도에 따른 색의 변화가 유의적인 차이가 있었으며, 5% 알코올 처리가 대조구나 10% 처리보다 갈변억제 효과가 있었다. 하지만 블랜칭 처리구의 경우 유의적인 색의 변화가 나타나지 않았다. 또한 PPO 활성도가 1분 블랜칭의 경우 대조구 대비 50% 이하로, 5분 처리구는 85%의 활성이 감소된 것으로 보아 갈변억제 효과가 있었음을 알 수 있었다. 경도의 경우 두 실험구 모두 감소하는 것으로 나타났으며, 특히 1분 이상 블랜칭 처리한 처리구의 경우 대조구에 비하여 10 N 이상의 경도가 저하되는 것으로 나타났다. 미생물은 두 처리방법 모두 감소 추세를 보였으며, 알코올 전 처리구의 경우 알코올의 농도에 따라 감소 추세를 보였고 블랜칭 처리구의 경우 처리 시간에 따른 감소 추세를 보였다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권2호
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• pp.256-265
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• 2014

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

• 대한불안의학회지
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• 제13권2호
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• pp.123-131
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• 2017

Objective : The PTSD Checklist (PCL) is a self-report screen for posttraumatic stress disorder (PTSD) that can be scored for both diagnostic assessment and symptom severity measurement. The most recent revision of the Diagnostic and Statistical Manual of Mental Disorders (DSM-5) contains a number of changes to the definition of PTSD, and the aim of this study was to assess the psychometric properties of the Korean version of the PCL for the DSM-5 (PCL-5-K). Methods : The participants were 204 Korean veterans of the Vietnam War who completed the PCL-5-K, the Mini Mental Status Examination (MMSE), PTSD module of Structured Clinical Interview for DSM-5, Research Version (SCID5-RV PTSD module), Korean version of Impact of Event Scale-Revised (IES-R-K) and Combat Exposure Scale (CES-K). Results : The PCL-5-K demonstrated good internal consistency (${\alpha}=0.972$) and test-retest reliability (r=0.96); the suggested cut-off score for PTSD diagnosis was ${\geq}37$ with 0.88 sensitivity and 0.96 specificity. The PCL-5-K scale correlated highly with the IES-R-K and CES-K. Factor analysis identified only one factor. Conclusion : Among elderly Korean veterans of the Vietnam War, the PCL-5-K demonstrated similar psychometric qualities to those of both the original PCL and subsequent versions. It is expected that the PCL-5-K will be a useful PTSD screening tool.

• 한국식품조리과학회지
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• 제20권6호
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• pp.589-597
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• 2004

This study was conducted to investigate the effects of various kinds of electrolyzed and chlorinated waters on the sensory and microbiological qualities of fresh-cut lettuce and to determine the most suitable electrolyzed water for the vegetable dishes, without heat treatment, at institutional foodservices. The sensory evaluation resulted in higher scores on the 1st-day of storage for the EW-1 (diaphragm type 1) and EW-3 (non-diaphragm type) compared to that for EW-2 (diaphragm type 2), with regard to their appearance, discoloration, texture, taste and overall acceptability characteristics. However, over time, EW-3 ranked highest, with a score of 8.00 (very like), on the 4th-day of storage, which maintained the highest level up to the 7th-day of storage, at which time the score was 7.00 (fairly like). The CW (chlorinated Water) had a significantly lower score, due to the smell of chlorine, although there was no concern with relation to chlorine residue from the electrolyzed waters. Microbial examinations of the total plate count revealed that immersing lettuce into EW-3 brought about l/3,000 to 1/30,000 reductions in the microbial counts of the TW treatment or untreated samples for up to seven days of storage. The CW treatment gave a 1/10 reduction in the microbial counts compared with the TW (tap water) treatment. The coliform bacterial counts also showed similar trends to those of the total plate count values. With regards to the psychotropic bacterial count, EW-3 was able to result in as much as a 1/30,000 reduction in the initial counts. As vegetable dishes, such as salad, can not be heat-sterilized, the utilization of EW-3 for the preparation of vegetable dishes without heat treatment will be an excellent choice to improve the critical control point in production state as a new effective means for sanitizing management.

• 한국축산식품학회지
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• 제34권2호
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• pp.185-191
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• 2014

This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire ${\times}$ Landrace ${\times}$ Duroc (YLD), Yorkshire ${\times}$ Chester White ${\times}$ Yorkshire (YCY), and Yorkshire ${\times}$ Berkshire ${\times}$ Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at $0^{\circ}C$ for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.

• 대한치과보철학회지
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• 제45권1호
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• pp.98-106
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• 2007

Statement of problem: Current tendencies of the implant macrodesign are tapered shapes for improved primary stability, but there are lack of studies regarding the relationship between the implant macrodesign and primary stability. Purpose: The purpose is to investigate the effect of implant macrodesign on the implant primary stability by way of resonance frequency analysis in the bovine rib bones with different kinds of quality. Material and method: Fifty implants of 6 different kinds from two Korean implant systems were used for the test. Bovine rib bones were cut into one hundred pieces with the length of 5 cm. Among them forty pieces of rib bones with similar qualities were again selected. For the experimental group 1, the thickness of cortical part was measured and 20 pieces of rib bones with the mean thickness of 1.0mm were selected for implant placement. For the experimental group 2, the cortical parts of the remaining 20 pieces of rib bones were totally removed and then implants were placed on the pure cancellous bone according to the surgical manual. After placement of all implants, the implant stability quotient(ISQ) was measured by three times, and its statistical analysis was done. Results: There are statistically significant differences in ISQ values among 4 different kinds of Avana system implants in the experimental group 2. For the experimental group 1, Avana system implants showed significantly different ISQ values, but when differences in the thickness of cortical parts were statistically considered, did not show any significant differences in ISQ values. Among Oneplant system implants, there are no significant differences in ISQ values for the experimental group 2 as well as for the experimental group 1. Conclusion: Within the limits of this study, bone quality and implant design have some influences on the primary stability of implants. Especially in the bone of poor quality, tapered shape of implants are more favorable for the primary stability of implants.

• 한국방송∙미디어공학회:학술대회논문집
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• 한국방송공학회 2006년도 학술대회
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• pp.127-132
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• 2006

Quantization in video coding plays an important role in controlling the bit-rate of compressed video bit-streams. It has been used as an important control means to adjust the amount of bit-streams to at]owed bandwidth of delivery networks and storage. Due to the dependent nature of video coding, dependent quantization has been proposed and applied for MPEG-2 video coding to better maintain the quality of reconstructed frame for given constraints of target bit-rate. Since Scalable Video Coding (SVC) being currently standardized exhibits highly dependent coding nature not only between frames but also lower and higher scalability layers where the dependent quantization can be effectively applied, in this paper, we propose a dependent quantization scheme for SVC and compare its performance in visual qualities and bit-rates with the current JSVM reference software for SVC. The proposed technique exploits the frame dependences within each GOP of SVC scalability layers to formulate dependent quantization. We utilize Lagrange optimization, which is widely accepted in R-D (rate-distortion) based optimization, and construct trellis graph to find the optimal cost path in the trellis by minimizing the R-D cost. The optimal cost path in the trellis graph is the optimal set of quantization parameters (QP) for frames within a GOP. In order to reduce the complexity, we employ pruning procedure using monotonicity property in the trellis optimization and cut the frame dependency into one GOP to decrease dependency depth. The optimal Lagrange multiplier that is used for SVC is equal to H.264/AVC which is also used in the mode prediction of the JSVM reference software. The experimental result shows that the dependent quantization outperforms the current JSVM reference software encoder which actually takes a linear increasing QP in temporal scalability layers. The superiority of the dependent quantization is achieved up to 1.25 dB increment in PSNR values and 20% bits saving for the enhancement layer of SVC.

• Journal of Animal Science and Technology
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• 제47권1호
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• pp.73-82
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• 2005

This study was carried out to evaluate changes in the characteristics of the fermented pork using a Korean traditional seasonings. Biceps femoris were cut to cube(7 ${\times}$ 12 ${\times}$ 2 em) and three Korean traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3), were seasoned by the proportions of meat to each seasonings(l: 1), respectively. The seasoned samples were fermented at 0 $\pm$ 1 $^{\circ}C$ for 10 days. Sensory evaluation did not significantly differ between all treatments. The highest pH among treatments were shown in T2, wheres T3 showed the lowest value. The highest saccarinity was shown in T2, followed by T3. Salinity was shown to be higher in all treatments. Shear force value was the highest in T2 and T3. VBN and TBARS increased during storage. The total bacterial counts was highest of storage 21 days. E. coli. was higher in the order of T2 > T3 > TI. Lactobacilli spp. was higher in the order of T2 > T1 > T3.

• 패션비즈니스
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• 제18권3호
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• pp.73-90
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• 2014

Paper, once known and used only as a medium for printing or handicrafts, is now being used in new fields including artistic clothing, and an environment-friendly material for fashion, while the functionality of its formative characteristics and esthetics have been newly highlighted. On this basis, this study performed a content analysis of paper couture and categorization of types of paper modeling techniques based on 904 paper couture submitted to paper fashion shows, exhibitions and contest exhibits from 2001 to 2013. Analysis results showed that paper textile types were most common at 86.64%, while techniques using laminating, bonding, overlapping or paper as-is represented 62.17%. Expressive techniques in which paper was cut or torn and attached to paper clothing was 11.62%, paper folding was 5.75%, drawing and coloring 4.65%, and finally, paper cutting was 2.65%. Meanwhile, among paper modeling techniques using paper yarn textiles, a paper weaving technique was 6.75%. Moreover, other techniques in which paper modeling techniques or subsidiary clothing was blended were 3.65%, and Dak peeling textiles were 1.33%. Paper paste moulding textiles types represented 1.44%, above all papier $m{\hat{a}}ch{\acute{e}}$ techniques of 0.55% and creasing and holding techniques were 0.88%. Paper is sufficient to express the artists' creativity as well as having qualities as an artistic medium, such as variability through combined use with other materials, variation in form, suitability for reuse of waste paper, and environmental friendliness. Also, various paper modeling techniques can be blended with textiles for a generalized technology that overcomes the limits of paper and textiles.

• Journal of Animal Science and Technology
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• 제61권1호
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• pp.35-40
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• 2019

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and $Landrace{\times}Yorkshire{\times}Duroc$ (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at $0^{\circ}C$ for 24 h in a chilling room. Then, the ham portion of the carcasses were cut and processed by dry-curing for physicochemical analyses. The dry-cured hams from Berkshire contain higher crude protein, fat, and ash level than those from LYD, whereas the hams from LYD had higher moisture contents than those from Berkshire(p < 0.05). The pH values of the hams from Berkshire were lower than those from LYD (p < 0.05). The hams from Berkshire had lower $L^*$ and $b^*$ values than those from LYD (p < 0.05). Palmitoleic acid (C16:1), oleic acid (C18:1), elaidic acid (C18:1t), monounsaturated fatty acids, and ratio of n-6 and n-3 fatty acids (n-6/n-3) in the ham from Berkshire were higher than LYD (p < 0.05). Free amino acids such as aspartic acid, threonine, serine, asparagine, glutamic acid, and lysine in hams from Berkshire were higher than those from LYD (p < 0.05). The microbial population had no significant difference between Berkshire and LYD dry-cured ham. The cross sections of dry cured ham showed difference from different breeds using scanning electron microscope and indicates some differences in texture. Considering the meat quality parameters of ham, hams from Berkshire could provide variety of ham for consumer who are seeking various different qualities and stories.