• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.244-252
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• 1999

Intensive selection for muscle development and against fat deposition in pigs during the last 50 years has contributed to the increased incidence of porcine stress syndrome (PSS) and pale soft exudative pork (PSE). Genetics, nutrition and management, preslaughter animal handling, stunning, dehairing and carcass chilling influence the incidence and magnitude of the PSE condition. The normal incidence of PSE has been reported to range from 10 to 30%, but in some isolated instances is up to 60%. The elimination of halothane-positive pigs in breeding programs has reduced PSS and PSE. Further improvements in meat quality by terminal sire evaluation and selection can be achieved within halothane-negative populations because around 20% of the variation in meat color and water binding capacity seems to be genetically related. Pre-slaughter handling on the farm, during transit to the packing plant and at the packing plant can greatly influence the meat quality, contributing 10 to 25% of the variation. An effective stunning method, skinning instead of scalding/dehairing and rapid post-slaughter chilling further reduce the incidence of PSE pork. In addition to proper care and handling a carcass-merit based marketing system, that reflected the value differential between desirable and undesirable meat quality in the pricing system for pigs, would provide a great incentive to change pork production systems in order to improve meat quality, thus improving the image and usefulness of pork as food.

• Transactions of the Korean Society of Mechanical Engineers
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• v.17 no.6
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• pp.1389-1403
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• 1993

A procedure has be developed to optimize the product's tipping position in designing a die face for manufacturing automobile outer panels. Two design requirements are considered in optimizing the tipping position. One is to satisfy that all the points on the product should have a uniform distribution of drawing depths. The other is to guarantee that the user-specified area on the product should first contact with the binder wrap. The problem to satisfy the design requirements described above is analogous to the flatness calculation problem in the area of metrology if some constraints can be imposed. Thus the problem can be solved by the simulated annealing method, which is one of the optimization methods. The developed procedure was tested with the real die face design problem and the usefulness was verified by the diagram of the drawing depth.

• Journal of the Society of Naval Architects of Korea
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• v.31 no.2
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• pp.15-21
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• 1994

In the previous researches on mesh curve fairing method, a set of discrete data points in a mesh can be selected as variables. End tangent vectors can not be variables. This restriction makes some problems in preparing the end tangent vectors at the bow or stern parts, because their slopes are not infinites or zeros. In this paper end tangent vectors are included as variables and the more smooth results are obtained. Also two methods of constructing ship hull surface from mesh curves are examined. It is shown that the skinning method is better than non-uniform B-spline fitting method in representing the area near boundary. The generation of a ship surface is given as an example.

• Journal of KIISE:Computer Systems and Theory
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• v.33 no.10
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• pp.759-767
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• 2006

The level-of-detail (LoD), which is a method of reducing polygons on mesh, is one of the most fundamental techniques in real-time rendering. In this paper, we propose a novel level-of-detail technique applied to the virtual character's motion (Motion LoD). The movement of a virtual character can be defined as the transformation of each joint and it's relation to the mesh. The basic idea of the proposed 'Motion LoD' method is to reduce number of joints in an articulated figure and minimize the error between original and simplified motion. For the motion optimization, we propose an error estimation method and a linear system reconstructed from this error estimation for a fast optimization. The proposed motion simplification method is effectively useful for motion editing and real-time crowd animation.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.425-429
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• 1998

Three pork fabrication processing were examined for isolation and serotyping of Listeria monocytogenes. Three hundred thirty samples were collected from gloves, knife sharpeners, knives, cutting boards, conveyer belts, skinning machines, working room air, pig carcasses, and cut meat. Among the 234 samples taken from processing environment, the isolation rates of Listeria monocytogenes and other Listeria spp. were 17.5%, 34.2% respectively. Isolation rates of Listeria monocytogenes from different specimens during processing were 20.8% in gloves, 21.3% in knife sharpeners, 14.6% in knives, 20.8% in cutting boards, 28.6% in conveyer belts, 16.7% in skinnig machines. Listeria monocytogenes and other Listeria spp. were not detected in working room air. Isolation rate of Listeria monocytogenes 14.6% in pork was increased compared to that of 8.5% in pig carcasses (p<0.05). The serovars of 41 isolates from processing environment were 4b 36.6%, 1/2a 24.4%, 4ab 17.0%, 4a 4.9%, 1/2c 2.4%, and 4c 2.4%. The serovars of 4b, 1/2a, 4ab were detected from carcassess and cut meats.

• Journal of the Korea Computer Graphics Society
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• v.16 no.3
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• pp.21-30
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• 2010

We present a real-time simulation method for muscles which are actuated by skeletal structure based on anatomical properties of the muscles. Muscles are designed by their two endpoints attached to either bones or other muscles and their volume are preserved approximately during the deformation. Skin deformation animation is obtained by a simple skinning due to the muscle deformation. We present also the performance data for a human-like multi-linked character which has bones, muscles, and skin. According to our experimental result, we can get skin deformation animation with a few tens of muscles in real-time. The method proposed in this paper can be applied to obtain skin deformation animation for multi-linked characters appear frequently in real-time environments such as games.

• Journal of Korean Dental Science
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• v.14 no.2
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• pp.101-109
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• 2021

Purpose: For minimally invasive procedures, three-dimensional (3D) anatomical knowledge of the structures of the face is essential. This study aimed to describe the thickness of the skin and subcutaneous tissue and depths of the facial muscles located in the infraorbital region using a 3D scanner to provide critical clinical anatomical guidelines for improving minimally invasive cosmetic procedures. Materials and Methods: The 3D scanning images of 38 Korean cadavers (22 males and 16 females; age range: 51~94 years at the time of death) were analyzed. Eight facial landmarks (P1~P8) were marked on the cadaveric faces. The images were scanned in three steps-undissected face, hemiface after skinning, and revealing the facial muscles. Student's t-test was used to identify significant differences. Result: The skin and subcutaneous tissue tended to become thicker from the upper to lower and medial to lateral aspects, and the muscles followed the same pattern as that of the most superficial located muscle and the deepest located muscles. No significant sex-related differences were found in the skin at any landmark. However, the muscles tended to be deeper in the female participants. Conclusion: The study data can serve as a basis for creating or enhancing clinical anatomy-based guidelines or improving procedures in the infraorbital region.

• Journal of the Korea Computer Graphics Society
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• v.28 no.4
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• pp.1-11
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• 2022

The Skinned Multi-Person Linear Model (SMPL) is the most widely used parametric 3D Human Model optimized and learned from CAESAR, a 3D human scanned database created with measurements from 3,800 people living in United States in the 1990s. We point out the lack of racial diversity of body types in SMPL and propose K-SMPL that better represents Korean 3D body shapes. To this end, we develop a fitting algorithm to estimate 2,773 Korean 3D body shapes from Korean body measurement data. By conducting principle component analysis to the estimated Korean body shapes, we construct K-SMPL model that can generate various Korean body shape in 3D. K-SMPL model allows to improve the fitting accuracy over SMPL with respect to the Korean body measurement data. K-SMPL model can be widely used for avatar generation and human shape fitting for Korean.

• KOMUNHWA
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• no.70
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• pp.63-88
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• 2007

The purpose of this writing is to examine the places and instruments of the dissection for deformed animal carcasses excavated in shellfish stacks of the period of the Proto-Three Kingdoms(삼한) and the Three Kingdoms(삼국). The remains were chosen, which had been excavated and finished in the analysis of the animal carcasses, and the main objects are all shells and deer, especially among Mammalia. As the result, the dissection of shells was not taken place in the habitats of the animals, but inside or around of the residence of the people. For deer, too, it was done in the public place or specific area around and inside the residence. As concerns the method of dissection for shells, for Pelecypoda(부족류), represented by Meretrix lusoria(백합), the inner meat was taken out by wrenching the shell with a kind of small knives, or by boiling, and sometimes by cracking the middle of the shell in the case of big Meretrix lusoria and Dosinorbis japonicus(떡조개). For Rapana venosa(피뿔고둥), representative of Gastropoad(배발류), the people broke the top or some parts of the body to get the inner meat or used some kind of needles and stylus to pick the inner meat out after boiling. Abalones‘ meat was attached firmly to the shell, so very sharp and proper metal instruments were used to take the meat out Relatively small-sized Reishia clavigera(대수리),Top shell(밤고둥) meats were taken out by breaking the top parts after boiling, then sucking the meats, or by picking them out by using needles and stylus in the original shape. In the case of large Mammalia like deer, in the full consideration of the point that deer itself are used in various ways, they were dissected in the order of skinning, taking out the internal organs, cutting front and rear legs, separating joint parts and meats, extracting bone-marrow by 철정, 철부, ironed hand knife in very delicate ways. It seems that skinning, and front and rear legs' cutting were taken place in the place around the residence, on the other hand joint parts' separating and bone-marrow extracting in the residence. The tools for the dissection were confirmed to be hand-knife, honed ax, hammer stone, bondstone, needles and stylus, and some other sharp instrument. They were used properly according to objects.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.74-83
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• 2004

Raw-fish food contains a lot of moisture and is a high-protein food. It is a first-stage processed food taking a lot of manual work. Therefore, it is classified as a PHF food, very liable to cause a bacterial food-poisoning. But its manufacturers are usually small-sized and a systematic sanitation management is difficult to expect. But the manufacturer participating in this study produces chilled fresh raw-fish food. Fish are sliced into two fillets, which are packaged under vacuum, kept and distributed in refrigerators, and sold within a day. It is a newly-developed kind of raw-fish food, and a more improved kind of raw-fish food making possible a systematic sanitation management. The HACCP (Hazard Analysis and Critical Control Point) is a systematic and continuous process-control method which is very efficient for controling food sanitation and reducing the expenses. A new HACCP model has been developed to be applied to a large-sized chilled fresh raw-fish food manufacturer. To ascertain its efficiency, the baterial examination was done to its workplace and products. The significance test was done on its data by "SPSS 12.0 for Window" and "Mann-Whitney U Test". The numbers of bacteria on its final products were significantly different in flatfish and porgy. The number of bacteria tended to decrease in each time-differential sampling (P＜.00l). The final food products showed no food-poisoning bacteria in all the time-differential tests and in all the samplings, which proves that the CCP of the HACCP system is under control. After the SSOP program was applied, no pathogenic bacteria were found in the work-place, and the kinds and numbers of bacteria decreased. The numbers of general bacteria and colon bacilli also showed a significant difference from those before the SSOP program in the filleting board (P＜.05), in the skinning board (P＜.0l), in the neck-removing knife (P＜.05), and in the filleting knife (P＜.01). The working equipments, periodically disinfected, also showed a significant difference in sanitary conditions (in the dehydrator, P＜.05). The number of bacteria found on the food-touching surface was within the standard (below 500/l00 cm$^2$) After the SSOP program was applied, the general bacteria and colon bacilli were not found. The quality of water used in the food processing was also within the standard. The numbers of bacteria falling from the air in the work-place were negligible in all the samplings (＜30CFU/l000ι). The staphylococci and fungi were not found.