• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.78-88
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• 2013

Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at $4^{\circ}C$ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.241-245
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• 1995

Focusing on quality problems of delayed chilling porcine muscle, the effects of delayed chilling and aging on the contents of ATP-related compounds and taste of pork were investigated. Twelve Landrace pigs were employed and bisected: left sides were delay-chilled(DC) at room temperature($20^{\circ}C$) for 3 hrs, whereas right sides were conventionally chilled(CC). ATP-related compounds tested were adenosine triphosphate(ATP) and its derivatives in pork muscle, inosine monophosphate(IMP), guanosine monophosphate(GMP) and L-glutamate in cooked broth. DC sides showed more rapid pH decline and degradation of nucleotides than did CC sides. The levels of ATP and adenosine monophosphate(AMP) were not changed significantly. However, adenosine diphosphate(ADP) and IMP showed the highest levels at the 1st and 5th day, respectively. Hypoxanthine(Hx) was gradually increased(p<0.05) during aging. During aging, the IMP contents cooked broth tended to decrease, while the GMP and L-glutamate contents increase. As a result of these, the taste score got better and finally the results of sensory evaluation became increased(p<0.05). However, compared to CC sides, DC sides did not seem to lower taste of pork.

• Korean Journal of Agricultural and Forest Meteorology
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• v.6 no.2
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• pp.140-147
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• 2004

Agrometeorological information is essential in many agricultural decisions if it reaches the user in a timely and appropriate manner. Agriculture is the backbone to local, regional, and global economic development. Thus, strengthening agrometeorological application to diverse agricultural sectors will benefit economic development. This paper discusses three distinct organizational minions that all share the same need for improved information technology. The World Meteorological Organization's (WMOs) Commission for Agricultural Meteorology (CAgM) has global responsibility for improved agrometeorological services of Members to aid agricultural production and to conserve natural resources. The United States Department of Agriculture, World Agricultural Outlook Board, publishes monthly World Agricultural Supply and Demand Estimates, considered to be a benchmark for both government and industry in production and trade decisions. The National Drought Policy Commission (NDPC), created by an act of the United States Congress, formulated a national drought policy based on preparedness rather than on crisis management. All three organizations recognize the need for IT applications in agricultural meteorology and have been active in implementing this technology. The development of information technology offers new means of dissemination of agrometeorological products. World Agrometeorological Information Service (WAMIS) has taken advantage of the global Internet application to offer WMO Members a dedicated web server to host agrometeorological bulletins and training modules.

• Archives of design research
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• v.16 no.1
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• pp.35-44
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• 2003

In the past era, acquisition and utilization of useful information was the main origin of competition. Nowadays, unlike that era, is the era of knowledge information(management) in which we should create a new knowledge on the basis of information and apply it to the field of practice. And more acquisition of information is no more the competitive power of any person, any company and any nation because in such the era of knowledge management, anyone can access and get the information he needs, utilizing internet-based searching system. Such demands of the times of knowledge management change rapidly in each field through knowledge management system and researches about knowledge management are actively processed in various academic branches. However, in our field of design, researches about those demands(knowledge management) still remain on the level of one-dimensional searching service for general data about design. Therefore, in this study, we developed building database of researches on form, color, aesthetical elements, preference image word, satisfaction etc. about CI/BI of home electronics goods, living goods, apparels, and food goods companies, also suggesting searching system through which you can obtain useful data and information helpful for designers to process CI/BI works of new product by using that database. Especially, in case of developing specific CI/BI, various search results through help of suggested system will supply a useful design concept. And more, cross table which is the result of analysis two-dimensional categorical data about existing design factors(such as form, color, aesthetical elements, preference image word, and satisfaction) will make contribution for designers to create a new design knowledge.

• Journal of the Korean Society for Library and Information Science
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• v.54 no.2
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• pp.5-28
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• 2020

This study was conducted to discuss concrete ways to contribute to the sustainability of the planet by actively applying and using digital and IT resources in libraries. To this end, a survey was conducted for librarians of public libraries, and the results were as follows. First, librarians' awareness of the seriousness of environmental problems and the degree of eco-friendly activities were very high, but their awareness of library green IT and familiarity with eco-related terms were very low. Nevertheless, there was a high degree of agreement on the importance of applying green IT to libraries. Second, the areas evaluated as having the highest contribution to eco-friendliness and greening of the library were found in the equipment and product operation area, followed by the service area and the network and system area. Third, how do you think library green IT will have a social impact? The highest opinion was given that it could increase the awareness of the library's social responsibility as a social infrastructure. In conclusion, it seems that the library's green IT can contribute to improving library perception by making the public perceived as an institution that has a social responsibility as a social infrastructure.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.69-76
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• 1998

This study was investigated to determine the effect of additives and ionic strength on the functionality of extracted proteins in preblends in order to use less additive in restructured meat products. Preblends contained the combinations of sodium chloride (NaCl; 0, 4.5, 9.0%), sodium tripolyphosphate (STPP; 0, 2.5, 5.0%), and tetrasodium pyrophosphate (PP; 0, 2.44, 4.88%). The pH values increased linearly with increasing STPP and PP concentrations (p<0.01). In the equivalent ionic strengths, PP was more effective than STPP in increasing pH. Phosphate ions were more effective on total extractable protein (used 1 M NaCl buffer) than chloride ion at equivalent ionic strengths. Solubility was decreased by adding NaCl and increasing total extractable proteins. Meat sulfhydryl contents were high with increasing total extractable proteins. When protein extracts were heated at $65^{\circ}C$, 7 min, meat sulfhydryl contents decreased and surface hydrophobicity increased (p<0.01). However, all protein extracts showed no differences in SDS-PAGE pattern. In conclusion, PP is more effective than STPP in order to use less additive but there was no linear relationship between functionnal improvement and ionic strength.

• Korean journal of communication and information
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• v.57
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• pp.84-108
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• 2012

This article is concerned with exploring labour market transformation in newspaper industry and thereby looking into skill formation and professionalization of journalists. In Korea, according to previous research, newspaper journalist labour market had been characterized by a low inter-firm mobility of workers and patterns of long-term employment and firm-based skill training. However, over the past few years, as new product strategies of newspaper firms has changed due to management crisis employers pull back from the responsibilities of investment on skill training and securing job stability for journalists. However, in spite of overall weakened firm-based skill formation systems within the market, there still seems to be long way to build alternative systems of skill developments for them. As a result, it will be argued that, in the absence of manifest labor market institutions such as apprenticeships or skill certification system, which are assumed to traditionally certify workers' professionalization, occupational identity and professionality of newspaper journalist labour market will be weakened. Labor market data from interviews with journalists in the newspaper industry are used in order to test this hypothesis.

• Journal of Korea Port Economic Association
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• v.28 no.1
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• pp.143-157
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• 2012

By strengthening the market control and expanding the networks, providers of global logistics are expanding their service scope. The warehouses connect networks to internal and external warehouses by using logistics providers. The paper focuses on analyzing the efficiency of warehouses on each district. Therefore, the study classifies the factors which specify the efficiency of a total logistics of warehouse industry and warehouses' employees and the number of warehouses on district. Furthermore, the most recently published reports by National Center for Statistics in 2012 was used in order to guarantee credibility of the study. This study utilizes five years of materials, which are from 2005 to 2009. By applying SBM (Slack Based Measure), DEA Window model, and the Malmquist productivity model, the trend in efficiency and stableness were analyzed. The principal purpose of the paper is evaluating the efficiency. Also, analyzing its determinants and illustrating a long-term relationship between the regional warehouses and annual turnover of the warehouses were used as output measures. In addition, the number of warehouses of each region, employees, warehouses equipments, and the Logistics Warehouses Providers were used as input measurements. As a result, Malmquist productivity model and annual stableness has shown a continuous increasing. Ultimately, to be approved as product of Korea, a new stratiges that meet the standards and Rules of Origins by FTA should be developed. Therefore, there must be a development that takes regional characteristics into consideration.

• The Journal of the Korea Contents Association
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• v.20 no.1
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• pp.142-151
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• 2020

The reason why today's public actively uses social communication is that the necessary information is collected and classified under the name of social big data through the web space to create the big data era, an ecosystem of information. In order for big data information to be used by the public, it is necessary to visualize it easily. This study categorized the types of visualization according to the information of social big data, and targeted the experienced students including the related majors and the general public who need to directly utilize and study the actual big data visualization as an experience evaluation target. As a result of analyzing the experiences of the experienced people, important implications for the visualization method for managing, analyzing, and utilizing the data were derived. The big data visualization strategy is to be expressed in a way that fits the data environment and user's eye level on SNS. In the future, if big data visualization is applied to product service or social trend, it will be an important data in terms of broadening its role, scope of application, and application.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1241-1247
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• 2007

Contents of polyphenol compounds and the physiological activity of extracts from Grifola frondosa by water and methanol extraction were investigated to determine their functional effects. A functional beverage was developed using the extracts. The yield and phenolic compounds content of the water extracts were highest (49.2% and 327 mg/100 g, respectively), while for the methanol extraction method they were 28.7% and 130 mg/100 g, respectively. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was 76.3% for the water extract and 65.4% for methanol extract, whereas the superoxide dismutase (SOD)-like activity was low ($26.3{\sim}36.8%\;at\;1,000{\mu}g/mL$ concentration) Angiotensin converting enzyme (ACE) inhibitory effect of water extract (75.1%) was higher compared to the methanol extracts (41.2%). Tyrosinase inhibition activity was 42.5% for the water extracts and 31.8% for the methanol extracts at $1,000{\mu}g/mL$ concentration. The most acceptable formulation for G. frondosa beverage developed was 0.5% G. frondosa water extract, 8.0% oligosaccharide, 2.0% green tea extract, 2.0% jujube extract, 1.0% Solomon's seal extract, 0.01% vitamin C, and 2.0% apple extract. The final product had 9.8 Brix and color values of L, 35.2+1.1; a, 3.2+0.2; b, 13.6+0.3.