• Journal of Animal Science and Technology
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• v.65 no.5
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• pp.895-911
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• 2023

Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

• Journal of Korean Society for Quality Management
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• v.52 no.1
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• pp.43-56
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• 2024

Purpose: The injection molding process, crucial for plastic shaping, encounters difficulties in sustaining product quality when replacing injection machines. Variations in machine types and outputs between different production lines or factories increase the risk of quality deterioration. In response, the study aims to develop a system that optimally adjusts conditions during the replacement of injection machines linked to molds. Methods: Utilizing a dataset of 12 injection process variables and 52 corresponding sensor variables, a predictive model is crafted using Decision Tree, Random Forest, and XGBoost. Model evaluation is conducted using an 80% training data and a 20% test data split. The dependent variable, classified into five characteristics based on temperature and pressure, guides the prediction model. Bayesian optimization, integrated into the selected model, determines optimal values for process variables during the replacement of injection machines. The iterative convergence of sensor prediction values to the optimum range is visually confirmed, aligning them with the target range. Experimental results validate the proposed approach. Results: Post-experiment analysis indicates the superiority of the XGBoost model across all five characteristics, achieving a combined high performance of 0.81 and a Mean Absolute Error (MAE) of 0.77. The study introduces a method for optimizing initial conditions in the injection process during machine replacement, utilizing Bayesian optimization. This streamlined approach reduces both time and costs, thereby enhancing process efficiency. Conclusion: This research contributes practical insights to the optimization literature, offering valuable guidance for industries seeking streamlined and cost-effective methods for machine replacement in injection molding.

• Journal of Industrial Convergence
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• v.22 no.9
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• pp.31-41
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• 2024

Recently, local governments have increased interest in installing fiberglass reinforced plastics (Fiberglass Reinforced Plastics) mascot sculptures to highlight regional identity and stimulate the economy. These FRP sculptures are primarily produced using the hand lay-up method, which relies heavily on worker skill and poses challenges for consistent quality control, highlighting the need for standardized production processes. This study involved in-depth interviews with eight experts, each with over 10 years of experience in FRP sculpture production. The interviews revealed issues such as variations in production processes due to non-standardized specifications, inconsistent product quality, inadequate workforce training, inefficient production costs, and an aging workforce. These problems have led to decreased product quality and productivity. However, there is a strong desire among industry professionals for standardization to address these issues. Similar production processes across companies suggest that a flexible approach to standardization, considering each manufacturer's unique characteristics, could be effective. Thus, further discussion and research on standardizing FRP sculpture production processes are needed to improve quality and ensure industry sustainability.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.186-198
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• 2000

The quality of the management of sanitation in food service establishments (school lunch programs, hospital patient food services, and commercial catering food services) in Korea was reviewed and evaluated, and ten strategies fur future improvement were suggested. They were: (1) An increase of qualified manpower and improvement of the professional training of the staff; (2) Obtaining special facilities exclusively for food service; (3) Improvement of facilities especially the kitchens; (4) Improvement of policy fur procuring raw materials and being assured of their quality by designing some standards and specifications for the raw materials to be purchased; (5) Production and use accurate and reliable kitchen apparatus and instruments; (6) An increase of the laboratory apparatus and instruments for inspection and evaluation of the sanitary level of raw materials and food service environments; (7) Enforced improvement of personal hygiene of the staff; (8) Use of a variety of methods in sanitary education and training; (9) Actively inspect the quality of imported foods; (10) Strengthening the research and accumulation of background data regarding sanitation management. There is a long process from the production of food to eating. The cooking process is the ultimate end of preparation of food before eating. This process sometimes increases the occurrence of food-borne diseases if we mishandle the food, even we obtained safe food. The process can also remove health hazards and reduce the risk from the hazards if we handle the food well although we have unsafe foods. This means the cooking process is a major key to preventing food-borne diseases. The concepts of hazard analysis critical control point (HACCP) should be applied and practiced in food service establishments in Korea as soon as possible.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.10
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• pp.548-553
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• 2016

This study analyzed the effect of the operation system of human resource management. First, the primary operating direction of the goal, talent selection system, and personnel management personnel management affected almost all the performance variables. More than one primary goal of personnel management in the loyalty inspired workers more than the fixed labor costs, and external recruitment of short-term hiring favored internal training scheme for long-term employment, employee training, and development in the long term more than short-term performance improvement the more weight to quality and innovation in the productivity of labor, product and services, employee-driven innovation, reduce turnover, had a positive impact on labor relations. On the other hand, the primary goal of personnel management and personnel selection methods had a positive impact on financial performance. Personnel management operating direction did not significantly affect the financial results. Second, the main type of employee utilization affected the quality of products and services, and labor relations. Trying to take advantage of temporary workers more than regular workers had a positive impact on the quality of products and services, and labor relations. Third, the operating unit of Personnel Management had an impact on the degree of innovation of products and services. Both personal achievements and the performance of the operating units had a positive impact on the degree of innovation of products and services, more than teamwork and personnel management. This study provided practical implications for verifying the effect of detailed characteristics of human resource management on financial/non-financial business performance.

• Journal of the Korean Society of Marine Environment & Safety
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• v.27 no.2
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• pp.266-274
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• 2021

Ship officers are subject to excessive job stress, which has negative physical and psychological impacts and may adversely affect the smooth supply and demand of human resources. In this study, a mobile web application was developed as a tool for systematic job stress measurement and management of officers and verified through quality evaluation. Requirement analysis was performed by ship officers and staff in charge of human resources of shipping companies, and the results were reflected in the application configuration step. The application was designed according to the waterfall model, which is a traditional software development method, and functions were implemented using JSP and Spring Framework. Performance evaluation on the user interface, confirmed that proper input and output results were implemented, and the respondent results and the database were configured in the administrator interface. The results of evaluation questionnaires for quality evaluation of the interface based on ISO/IEC 9126-2 metric were significant 4.60 for the user interface and 4.65 for the administrator interface in a 5-point scale. In the future, it is necessary to conduct follow-up research on the development of data analysis system through utilization of the collected big-data sets.

• Journal of radiological science and technology
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• v.46 no.4
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• pp.315-323
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• 2023

Post-mortem computed tomography (PMCT) is commonly employed in the field of forensic pathology. PMCT was mainly performed using a whole-body scan with a wide field of view (FOV), which lead to a decrease in spatial resolution due to the increased pixel size. This study aims to evaluate the potential for developing a super-resolution model based on conditional generative adversarial networks (CGAN) to enhance the image quality of CT. 1761 low-resolution images were obtained using a whole-body scan with a wide FOV of the head phantom, and 341 high-resolution images were obtained using the appropriate FOV for the head phantom. Of the 150 paired images in the total dataset, which were divided into training set (96 paired images) and validation set (54 paired images). Data augmentation was perform to improve the effectiveness of training by implementing rotations and flips. To evaluate the performance of the proposed model, we used the Peak Signal-to-Noise Ratio (PSNR), Structural Similarity Index Measure (SSIM) and Deep Image Structure and Texture Similarity (DISTS). Obtained the PSNR, SSIM, and DISTS values of the entire image and the Medial orbital wall, the zygomatic arch, and the temporal bone, where fractures often occur during head trauma. The proposed method demonstrated improvements in values of PSNR by 13.14%, SSIM by 13.10% and DISTS by 45.45% when compared to low-resolution images. The image quality of the three areas where fractures commonly occur during head trauma has also improved compared to low-resolution images.

• The Journal of the Korea Contents Association
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• v.15 no.1
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• pp.286-299
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• 2015

This study was to investigate the relationship between safety & quality management changes of patient and changes in management activities based on hospital workers in five mental hospitals and five geriatric hospitals which should be required medical certifying authorities. As a result of the research study, participation whether or not of certification service of mental hospital & geriatric hospital workers was positive correlation to improve change of 'Performance level of Safety Activities for the patient' 'Provide the High Quality Medical Service for the patient' 'Respect the Rights and Responsibility of the patient' 'Performance level of Infection Control Activities' out of contents of Patient Safety & Medical Service Quality. Also developmental changes of Safety Activities for the patient Hospital Quality for the patient Rights and Responsibility of the patient out of contents of Patient Safety & Medical Service Quality need to the Capacity Management Activities through Education and training, and Medical System & Evaluation of Management Provide the High Quality Medical Service for the patient out of contents of Patient Safety & Medical Service Quality need to the need to the Customer Orientation Process.

• Korean Journal of Hospice Care
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• v.3 no.1
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• pp.31-41
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• 2003

Background: The purpose of this study is to assess the effectiveness of family support on the quality of life in patients admitted to the hospice facility at Saemmul Hospice. Method: The subjects of this study were 152 terminal cancer patients that were admitted to the hospice facility at Saemmul hospice between January 2002 and February 2003. Their each quality of life were assessed at admission, one, three, five and seven weeks at Saemmul Hospice using a questionnaire prepared by the Saemmul hospice and were anlalyzed by means of T-test. Result: There was no difference in the quality of life score between patients with family support and patients without family support in terms of physical, psychosocial, and spiritual aspects in the admission. There was no difference in the quality of life score between the patients with frequent family member's visit(>=8) and less frequent family visit(<=7), and between the patients whose family members stayed at the facility for 24hrs and the patients without staying family members. There was no difference in the quality of life score between the patients in low-middle and low-high class among 9 classes of familial economic status(high-high, high-middle, high-low, middle-high, middle-middle, middle-low, low-high, low-middle, low-low). There was no difference in the quality of life score between the patients whose familial religion were Christianity and the patients with other religions. After 1, 3, 5, 7 weeks assessment, the scores in the physical, psychosocial, spiritual aspect of quality of life were increased. Conclusion: The results suggest that family support is important to improve the quality of life in hospice patients and hospice care team is needed to replace 24 hours of family care. There is a urgent need of trained hospice care teams, so training programs for physicians, nurses, clergies, social workers, and volunteers are necessary.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.97-118
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• 2004

As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality. To sum up the results of this study, Korean traditional restaurant visitors evaluated three dimensions of service quality overall favorably. Interestingly, background music received a lower level of satisfaction. This implies that the Korean traditional restaurant managers do not do a fine performance in managing music as an ambient element to evoke the atmosphere of the restaurant. Customers showed a lower satisfaction with menu price among the factors measuring product quality. As a result of this study, several suggestions have been made as follows: First, it is necessary for the Korean traditional restaurants to provide systematic employee training to instigate a service culture of customer focus. Secondly, it is important to develop traditional foods using ingredients produced in the region based on a literature review of food in Gyeongju, Silla. Thirdly, it is an urgent task to develop regional menus to revitalize the restaurant business. Fourthly, it is important to provide safety food through systematic sanitary administration. Lastly, it is necessary to limit the number of menu items and attempt specialization of them. Such an attempt with specialized menu items will help their food taste and quality improve and thereby reduce inventory burdens. However, this study has a few limitations. Since this study conducted a survey of the restaurants which provides only Korean traditional food in Gyeongju, not all the restaurants in it, there is a limitation in measuring customer satisfaction with service quality. Therefore, the study results cannot be generalized to all the restaurants in Gyeongju and the nation. Finally, this study suggests that studies on the relationships between customer satisfaction and menu price and customer value system or further customer satisfaction studies with Korean traditional restaurants should be continued.