• Asian-Australasian Journal of Animal Sciences
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• 제19권6호
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• pp.898-904
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• 2006

Effects of sodium bicarbonate (SBC) injection on meat quality and functionality of porcine M. longissimus lumborum were investigated. Fifteen pigs ($100{\pm}5kg$) were randomly selected at a commercial slaughter plant. After slaughtering the loins were dissected from the carcass before chilling at approximately 30 minutes post mortem. The loins were divided into four cuts for sample treatment, and SBC of 0.25 M, 0.40 M and 0.75 M was injected (2% w/w) using a syringe. As SBC injection level was increased, muscle pH increased significantly (p<0.05). SBC injection decreased lightness ($L^*$) values on the surface of muscle. Moreover, with injection of SBC, drip loss %, cooking loss % and shear force were significantly (p<0.05) decreased, whereas WHC and $Na^+$ content were significantly (p<0.05) increased. From panel testing of uncooked pork loin, no significant differences (p>0.05) were found in aroma, off-flavor and drip between injection of SBC at different levels and the control, although color and acceptability were significantly lower (p<0.05) in control pork loin compare with injection of SBC at 0.75 M. In cooked pork loin from the panel test, aroma, flavour, off-flavour and juiciness were found to be similar (p>0.05) on all treatments, but tenderness and acceptability were significantly higher (p<0.05) with injection of SBC at 0.75 M than for control loin. Myofibrillar protein solubility of muscles treated with SBC was significantly (p<0.05) higher than that of the control, although no significant differences (p>0.05) were found in sarcoplasmic protein solubility between the treatments. These results indicated that SBC injection into pre-rigor porcine M. longissimus lumborum could improve ultimate pork quality characteristics such as meat color, water-holding capacity, and could inhibit muscle protein denaturation due to an increase in muscle pH.

• 한국수학교육학회지시리즈E:수학교육논문집
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• 제32권3호
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• pp.297-314
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• 2018

본 연구는 교사지식 중에서 예비교사의 학생에 대한 지식을 Shulman-Fischbein 개념틀을 이용하여 해석함으로써 우리의 교사교육의 현실에 시사점을 제공하고자 하였다. Shulman-Fischbein 개념틀은 수학의 알고리즘적 SMK, 수학의 형식적 SMK, 수학의 직관적 SMK, 수학의 알고리즘적 PCK, 수학의 형식적 PCK, 그리고 수학의 직관적 PCK의 여섯 가지 요소로 구성되어 있다. 이를 위해 일련의 평면도형 영역의 문제를 다루고 학생의 오개념을 포함한 지필과제를 5명의 예비교사에게 제시하고 그들이 제출한 답변을 분석하였다. 분석 결과 예비교사들은 상당히 강한 SMK를 지니고 있음을 보여주었고, 수학의 형식적 측면을 강조하는 경향을 보였다. 또한 학생들의 오개념 분석 시 학생들의 수준을 깊게 고려하지 않았고, 오개념을 고치기 위한 교수학적 방법을 제안할 때에 구체적이지 못하고 피상적인 답변만을 제시하는 특징을 보여주었다.

• 한국축산식품학회지
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• 제41권4호
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• pp.650-663
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• 2021

The objective of this study was to examine the relationship between meat quality attributes and the changes of sarcoplasmic protein acetylation and myofibrillar protein acetylation in lamb longissimus thoracis et lumborum muscles at different postmortem phases. Protein acetylation, color, pH, shear force, myofibril fragmentation index and cooking loss were measured. The total level of acetylated sarcoplasmic proteins showed a negative relation with pH, a positive relation with a^*, b^* and cooking loss at the pre-rigor phase. Sarcoplasmic proteins acetylation affected postmortem pH by regulating glycolysis, which in turn affects color and cooking loss. The total level of acetylated myofibrillar proteins showed a positive relation with shear force at the pre-rigor phase. Myofibrillar proteins acetylation affected meat tenderness by regulating muscle contraction. This study indicated that acetylation played a regulatory role of meat color, water-holding capacity, and tenderization process at early postmortem.

• Korean Journal of Acupuncture
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• 제26권4호
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• pp.53-66
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• 2009

Objective : Acupuncture has been widely used throughout the world for the treatment of knee osteoarthritis (knee OA). This study investigated whether acupuncture, particularly Sa-am acupuncture, could be effective in relieving pain and improving the symptoms of knee OA. Method : This study was conducted as a prospective, randomized, controlled, and patient- and investigator-blinded clinical trial. Forty volunteers with knee OA participated in the study. All participants were screened through an inclusion and exclusion criteria. Thirty four participants completed the clinical trial. In total, forty subjects were randomly selected to receive Sa-am acupuncture. Eight sessions of acupuncture were given at the contralateral side of the problematic knee for 4 weeks. Korean translation of Western Ontario and McMaster Universities Osteoarthritis Index (KWOMAC) scores were measured twice: at the beginning and end of the clinical trial period. Both the Patient Global Assessment and physical health scores based on the 36-Item Short-Form Health Survey were also used to measure the results. Results : Compared to the pre-trial scores, the Sa-am acupuncture group (n=34) showed a significant decrease in KWOMAC total scores according to a paired t-test. The Sa-am acupuncture group also showed significant improvement in the Patient Global Assessment when compared to the pre-trial. Conclusions : Sa-am acupuncture for knee OA resulted in an improved KWOMAC total score. This was mostly driven by the function component score that was greatly affected by acupuncture. However, further studies with expanded designs are needed to solidify this finding with scientific rigor.

• Journal of Animal Science and Technology
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• 제64권3호
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• pp.397-408
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• 2022

Rinse & Chill^® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3℃; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rinse out the residual blood from the carcass. Infusion of pre-chilled solutions into intact animal carcasses immediately upon exsanguination is advantageous in terms of lowering the internal muscle temperature and accelerating chilling. This technology is primarily used for purposes of effective blood removal, favorable pH decline, and efficient carcass chilling, all of which improve meat quality and safety. Although RCT solution contains some substrates, the pre-rigor muscle is still physiologically active at the time of early postmortem and vascular rinsing. Consequently, these substrates are fully metabolized by the muscle, leaving no detectable residues in meat. The technology has been commercially approved and in continuous use since 2000 in the United States and since 1997 in Australia. As of January 2022, 23 plants have implemented RCT among the 5 countries (Australia, US, Canada, New Zealand, and Japan) that have evaluated and approved RCT. All plants are operating under sound Sanitation Standard Operation Procedures (SSOP) and a sound Hazard Analysis Critical Control Point (HACCP) program. No food safety issues have been reported associated with the use of this technology. RCT has been adapted by the meat industry to improve product safety and meat quality while improving economic performance. Therefore, this review summarizes highlights of how RCT technically works on a variety of animal types (beef, bison, pork, and lamb).

• 한국축산식품학회지
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• 제23권2호
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• pp.109-114
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• 2003

연도그룹에 따른 도체특성의 차이는 tender 그룹이 tough 그룹에 비해 무거운 도체중과 두꺼운 등지방 두께, 우수한 근내지방도, 밝은 육색, 흰 지방 및 좋은 조직감을 나타내었다(<0.05). 근절길이의 변화는 사후 시간이 경과함에 따라 지속적으로 감소하는 경향을 보였으며, 특히 사후 3시간 이후에 유의적으로 감소하였다(p<0.05). 연도에 따른 그룹간의 비교에서는 사후 3, 6 및 24시간에서 tender 그룹이 tough 그룹에 비해 유의적으로(p<0.05) 긴 근절길이를 나타내었다. 그리고 tender 그룹은 tough 그룹에 비해 낮은 IMCT 전단가를 나타내었고(p<0.05), 관능적으로 우수한 연도와 기호성을 나타내었다(p<0.05). 이상의 결과에서, 육의 연도는 다른 도체특성에 비해 등지방두께, 근내지방도 및 조직감과 밀접한 관련성을 보였으며, 사후초기인 3과 6시간에서의 근절길이를 측정함으로써 사후 24시간째 연도의 추정이 가능할 것으로 사료된다. 그리고 동일한 나이에서 연도와의 관련성은 총 콜라겐 및 가용성 콜라겐 함량보다는 근육내 결체조직의 강도와 더 높은 관련성 (p<0.05)이 있는 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권11호
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• pp.1599-1607
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• 2004

This study examined the effects of pre-slaughter fasting, chasing stress and chiller ageing on objective meat quality, and their relations to the proteome profile of longissimus muscle using 20 male Korean native black pigs. Treatments were composed of two levels of pre-slaughter feed withdrawal, two levels of pre-slaughter stress and four chiller ageing times. A 15 min chasing stress immediately prior to slaughter significantly (p<0.05) decreased detectable levels of $\mu$-calpain activity during rigor development and chiller ageing, but did not have any direct effect on objective meat quality. On the other hand, pigs fed until the morning of slaughter resulted in significantly (p<0.05) higher hunter L* value and cooking loss than those which received an 18 h feed withdrawal prior to slaughter. Cooking loss and hunter L* value were constant during 7 d of chiller ageing, followed by significant increases at 14 d. The fed animals showed a significantly (p<0.05) higher hunter a* value at both 3 and 7 d, while the other group maintained a stable redness for 7 d. WB-shear force was not affected by the pre-slaughter treatments, but had significant (p<0.05) linear reduction from 1 to 7 d. A gelbased proteome analysis was performed on selected animals for low and high hunter L* values at 1 d. Ten and five spots had greater than two-fold spot densities for the low and high hunter L* groups, respectively. The ten spots included chain A, deoxyribounclease I complex with actin, heat shock protein 27 kDa, a protein similar to cardiac $Ca^{2+}$ release channel, and myosin heavy chain, while the five spots included chain A aldehyde dehydrogenase, glycerol-3 phosphate dehydrogenase, and hemoglobin alpha chain. In general, feeding until the morning of slaughter resulted in more desirable meat color, but appeared to reduce palatability due to increased cooking loss. Proteome analysis demonstrated that various proteins were concomitantly involved in the determination of final meat color. The most noticeable observation in the current study was that various isoforms for a particular protein differed in degradation and/or expression rate depending on meat quality.

• Journal of Animal Science and Technology
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• 제46권3호
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• pp.405-414
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• 2004

본 연구는 한국 재래돼지의 도축전 절식과 숙성이 longissimus dorsi(LD), biceps femoris(BF) and triceps brachii(TB)의 육질에 미치는 영향을 조사하였다. 18 시간동안 절식은 LD에서 유의적으로(P < 0.05) 높은 최종 pH을 보였고, BF도 유사한 경향을 나타냈다. 근육 온도는 절식유무에 영향을 받지않아, 이 결과는 각 처리구의 돼지들은 각기 다른 온도와 pH의 영향을 받았다는 것을 의미한다. 이러한 영향은 LD의 경우 절식을 하지 않은 돼지에서 유의적으로 높은(P < 0.05) hunter $L^*$ 값과 가열감량에서 나타났다. 하지만 전단력은 차이가 없었다. 또한 BF와 TB의 육질은 도축전 절식유무에 의해 영향을 받지 않았다. LD에서 전단력은 숙성 7일까지 감소하였고, BF와 TB는 14일까지 유의적으로(P < 0.05) 감소했다. 숙성기간중 LD와 BF, 그리고 LD와 TB의 상관관계를 보았을 때, LD의 전단력 6kg은 BF와 TB에서 각각 6과 3.5 kg을 보였다. 본 연구의 결과에 따르면, 도축전 급여는 시각적인 육색은 개선하나, 가열감량을 증가시켜 맛은 감소시킬 것으로 판단되었다. 한편 LD의 숙성은 7일이 적절한 것으로 나타났고, TB와 같이 근본적으로 연한 고기는 숙성은 가열감량을 증가시키므로 숙성하지 않는 것이 바람직하다고 판단되었다. BF와 TB에서는 14일 숙성은 연도는 증가하나 다즙성은 감소할 것으로 판단되었다.

• 한국축산식품학회지
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• 제29권3호
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• pp.356-363
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• 2009

본 연구는 계육을 도계직후 사후강직 전에 즉시 온도체 발골 후 가슴살을 분리하여 서로 다른 조건에서 염지 및 저장 후 품질특성을 조사함으로써 온도체 발골 계육의 가공 조건에 따른 육질 및 가공특성을 조사하였다. 이상의 결과를 통해서 보면 사후 강직 전 온도체 발골 후 즉시 염지하거나(T1), 즉시 염지 후 냉동한 계육의 가슴살(T2)이 냉장 및 냉동 후 염지한 계육의 가슴살(control, T3)보다 pH, 보수력, 가열감량, 직경감소율 등에서 우수한 육질 특성을 보였으며, batter 제조시 유화력과 단백질 용해성 등의 가공적성에서도 우수한 결과를 나타내어, 온도체 가공된 계육을 활용하여 제품을 제조한다면, 더 우수한 계육제품의 제조가 가능할 것으로 사료된다.

• 한국산업보건학회지
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• 제33권2호
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• pp.156-170
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• 2023

Objectives: This study conducted practical training to improve the proper usage of personal protective equipment(PPE), which greatly impacts workplace safety and health management. Personal protective equipment education was conducted through active participation, without theoretical modules, and aimed to identify the effects of repeated practical education and determine ways to increase participant satisfaction. Methods: Study data were analyzed using the IBM SPSS Statistics ver.29 software. First, participants' general characteristics were analyzed with frequency analysis. Second, the normality and equality of variances (Leven's test) were tested for the dependent variables prior to statistical analyses to determine the use of parametric tests. In general, normality is assumed when the sample size is 30 or more per the central limit theorem (Park et al., 2014). As our sample size of health management workers was 43, normality can be assumed. However, to ensure rigor of the study, we examined skewness and kurtosis. The results confirmed that the data were normally distributed. Third, the effects of repeated PPE training were analyzed using paired t-tests. Fourth, differences in satisfaction with PPE training according to the safety and health job position and safety and health certification were analyzed with t-test and Welch's t-test. For parameters that did not meet the assumption of equal variances, the Welch's t-test was performed. Results: Repeated PPE training improved the educational outcomes, and the improvements were significant in the 1st and 2nd respiratory PPE and safety and hygiene PPE training evaluations (p<.001). In terms of safety and health job position, repeated training led to improvements in educational outcomes, with significant improvements observed among supervisors and specialized health management institution workers in the 1st and 2nd training evaluations (p<.005). In terms of safety certification, repeated training led to improvements in educational outcomes, with significant improvements observed among both certified and non-certified individuals (p<.005). Regarding satisfaction with PPE training according to safety and health job positions, specialized health management institution workers showed greater satisfaction than supervisors, with significant differences in the satisfaction for expertise of lecture, work relevance, and lecturer's attitude (p<.001). Regarding satisfaction with PPE training according to safety and health certification, satisfaction was higher among certified individuals, with significant differences in satisfaction for work relevance and lecture attitude (p<.05) Conclusions: PPE education should be recommended to be provided as practical training. Repeated training can enhance educational outcomes for individuals with inadequate knowledge and understanding of PPE prior to education. For individuals with high levels of pre-existing knowledge and understanding of PPE, the results show that various training experiences should be provided to enhance their satisfaction. Therefore, it suggests that the workplace should actively seek educational media and methods to acquire expertise and skills in wearing personal protective equipment and improve the ability to use