• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.213-217
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• 2004

본 연구는 계육의 가슴과 다리부위에서 2%의 식염을 첨가하여 $64^{\circ}C$부터 $74^{\circ}C$까지 $2^{\circ}C$ 간격으로 가열하여 pH와 일반성분, 가열감량, 단백질 용해성 그리고 단백질 분획의 변화를 비교 분석하였다. pH는 2%의 식염을 첨가한 것과 온도별로는 차이가 없었지만 다리부위가 가슴 부위보다 높았다. 일반성분 중 수분과 지방 함량은 식염을 첨가한 것과 차이는 없었지만 수분과 지방 모두 다리부위가 높게 나타났다. 단백질 용해성은 가슴부위가 높게 나타났으며 온도가 증가할수록 감소하는 경향을 나타내었지만 식염의 첨가에 따른 차이를 보이지 않았다. 색도에 있어서는 L 값은 가슴부위에서 a 값은 다리부위에서 높게 나타났다. 각 부위에서 가열온도와 식염처리에 영향을 받은 단백질 분획은 다리부위에서 75 kDa와 가슴 부위에서 58 kDa 와 44 kDa이 가열온도 $66{\sim}68^{\circ}C$에서 사라졌다. 또한 원료육에서 다리부위에서 약92,80,60.5 kDa의 분자량을 갖는 단백질이, 가슴부위에서는 90,68,48 kDa의 분자량을 갖는 단백질이 원료육에서만 나타났다. 이러한 근장 단백질 분획은 최종가열 온도 측정을 위한 지시제로서 좋은 자료로 사용될 수 있을 것으로 사료된다.

• Journal of Animal Science and Technology
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• v.49 no.2
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• pp.269-278
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• 2007

This study was performed to measure the pH, proximate composition, physicochemical properties, changes of protein bands, Hunter color values and endpoint cooking temperature of chicken leg and breast muscles during cooking from 64 to 74℃ with 2℃ increments. Chicken leg had higher pH, moisture and fat contents (%) and lower protein solubility(P<0.05) than chicken breast. Although the cooking losses(CLs, %) of chicken muscles increased with increased cooking temperature, the addition of 2% salt did not affect CL. The redness values of chicken leg without 2% salt were higher than chicken breast, however, the addition of 2% salt reduced the differences of the redness. Protein solubility decreased with increased cooking temperatures and were not affected by the addition of salt, and no further changes were observed higher than 68℃. Protein bands having the molecular weights of 66 and 54kDa were disappeared in the chicken leg at the cooking temperatures of 66～70℃, whereas 66, 54 and 34kDa in the chicken breast. These protein bands could be used potential indicators to determine the endpoint cooking temperature in chicken muscles.

• Food Science of Animal Resources
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• v.20 no.3
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• pp.222-229
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• 2000

본 연구는 동결 및 재동결 처리가 계육의 부위별 품질특성에 미치는 영향을 검토하기 위해 서 실시하였다. 드립감량은 동결육이 재동결육보다 낮았으며, 가슴육이 다리 및 날개육보다 높았다. 가열감량은 재동결육, 동결육 및 신선육의 순으로 높게 나타났다. L, a 및 b 값은 동결에 의한 차이는 없었으나, L 값은 가슴육이 다리 및 날개육이 가슴육보다 높았다. 수용성 단백질 추출성의 신선육 및 동결육이 재동결육보다 높았으며 , 다리 및 날개육이 가슴육보다 높았다. 염용성 단백질 추출성의 경우, 신선육, 동결육 및 재동결육의 순으로 높았고, 가슴육이 다리 및 날개육보다 높았다. 보수력은 신선육, 동결육 및 재동결육의 순으로 우수하였고, 부위별로는 다리, 날개 및 가슴육의 순이었다. 신선육 및 동결육의 pH는 재동결육보다 낮았으며 다리 및 날개육이 가슴육보다 높았다. TBA 및 VBN은 재동결육, 동결육 및 신선육의 순으로 높았고, 다리 및 날개육의 TBA는 가슴육보다 높았으나, VBN은 낮은 편이었다. 기호성은 신선육이 재동결육보다 우수하였고, 부위별로는 다리 및 날개육이 가슴육보다 우수하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.82-87
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• 1985

Some biological activities showed as ATPase activity of myofibril, actomyosin and myosin extracted from chicken leg and pectoral skeletal muscle were investigated. The $Mg^{+2}$-ATPase activity at 0.05 M KCl were 0.82, 0.38 and 0.11 ${\mu}mole$ Pi/mg protein/min. in actomyosin, myofibril and myosin from pectoral muscle while 0.71, 0.32 and 0.08 ${\mu}mole$ Pi/mg protein/min. in actomyosin, myofibril and myosin from leg muscle. EDTA-ATPase activity at 0.6M KCl were 0.80, 0.42 and 0.40 ${\mu}mole$ Pi/mg protein/min. in actomyosin, myofibril and myosin from pectoral muscle. In case of leg muscle, that activity was noted as 0.69, 0.33 and 0.28 ${\mu}mole$e Pi/mg protein/min in proteins. ATPase activity of myosin from leg and pectoral muscle were inhibited in 10% at a higher concentration of $Mg^{+2}$ than molar concentration of EDTA, and the ATPase activity was increased to 400% compared with control at $10^{-3}M$ of $Ca^{+2}$. Actomyosin from pectoral muscle was solubilized at 0.1 M KCl above and that from leg muscle was solubilized at 0.15 M KCl above. In case of myosin, pectoral muscle was solubilized at 0.25M KCI above and leg muscle was solubilized at 0.30M KCl above.

• Journal of the Korea Society of Computer and Information
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• v.25 no.12
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• pp.211-217
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• 2020

This study is to find out the effectiveness by adult CPR method of a single rescuer. For patients with acute cardiac arrest, CPR is the only first aid, and chest compression is the most important of these techniques. The subjects of this study were freshman, 120 subjects who did not learn CPR, and for data analysis, the SPSS 22.0 Version was used. The accuracy of chest compression site selection was significantly higher in the upper part of the two fingers in the pit of the stomach(p<.001), and the ease was also high(p<.001). In the case of the general public, they select the chest compression area easily and quickly, it turns out that it is easier to designate the landmark toward the pit of the stomach. In the future, through various job groups, research to select the chest compression site is needed, and additional studies should be conducted to confirm the maintenance and accuracy during chest compression.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1028-1034
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• 2015

General composition and cholesterol contents of chicken 4 parts (breasts, thighs, legs without skin, and wings with skin) were analyzed. Fatty acids, amino acids, and mineral contents of breasts and thighs were also analyzed and compared with sirloin parts of beef and pork. Lipid contents of chicken parts (1.2% in breasts, 2.8% in thighs, and 14.9% in wings) were lower than those of beef and pork. Protein contents of chicken parts (22.9% in breasts, 19.7% in thighs, and 17.6% in wings) were higher than those of beef and pork. Cholesterol contents of chicken parts (99.0 mg% in wings, 80.8 mg% in thighs, and 56.7 mg% in breasts) were higher than those of beef and pork. However, saturated fatty acid contents of chicken (31.6~32.9%) was lower than those of beef (40.8%) and pork (42.7%). In the meanwhile, unsaturated fatty acid contents of chicken (67.1~68.4%) was higher than those of beef (59.2%) and pork (57.3%). Essential fatty acid contents of chicken (16.6~16.9%) were 1.6 times as high as that of pork (10.4%) and 5 times as high as that of beef (3.9%). Major amino acids composition were glutamic acid, aspartic acid, lysine, and leucine. Ten essential amino acid contents were 11,860 mg% in breasts and 10,454 mg% in thighs, and the ratio of essential amino acids (41.7~44.1%) was similar to those of pork and beef. Mineral contents of chicken were similar to those of pork and beef despites of slight different mineral contents in thighs and breasts.

• Journal of the Korean Society of Radiology
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• v.7 no.2
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• pp.137-143
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• 2013

This study presents comparison results between axial and spiral scanning in the head and chest region with 64 MDCT to evaluate organ doses in infants and toddlers, who are more radiosensitive to radiation than adults and rise in the number of CT examinations, during CT scanning. Organ doses were significantly lower in spiral scanning than axial scanning regardless of scanned regions. The average organ dose for the chest scan using pitch of 1.355 was found to be significantly higher(average -12.03%) than for the other two pitch settings(0.525 and 0.988) in the spiral scanning mode compared with the axial one. Organ doses in the spiral scanning mode were lower by average 20.54% than the axial scanning mode. The results of the study that evaluated organ doses with an anthropomorphic phantom will help to demonstrate the result values of Monte Carlo simulations and make a contribution to more accurate evaluations of organ doses in toddlers undergoing a CT examination.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.73-79
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• 2004

Functional properties of farm-grown pheasant meat with different sex, age and cutting portion were investigated, and the textural and sensory characteristics of processed products were also evaluated. Chemical composition of pheasant meat was characterized to be high in protein and low in fat, and breast muscle showed more protein and less moisture than thigh muscle. Moisture/protein ratio of the pheasant meat was relatively low in a range of 2.82∼3.40, indicating the pheasant meat would be a good source of processed meat, and it had high water holding capacity and myofibrillar protein extractability with some variations depending on age and portion cut(p<0.05). Thigh muscle showed higher value of L＊ and b＊ and lower value of a＊ than breast muscle. However, no difference was observed in color of meat with different age and sex. The meat from the 6 months and the breast cut had lower shear force than those of respective 17 months and the thigh regardless of sex. The pressed ham and sausage manufactured with the pheasant meat had better score than the commercial products manufactured with pork or chicken in sensory and textural parameters.

• Journal of KIISE:Computer Systems and Theory
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• v.27 no.7
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• pp.629-638
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• 2000

The main difference between mono-volume rendering and multi-volume rendering is data intermixing. In this paper, we first propose a selective rendering method for fast visualizing specific volume according to the surface level and then present data intermixing method for multiple volumes. The selective rendering method is to generate distance transformed volume using a distance transform to determine the minimum distance to the nearest interesting part and then render it. The data intermixing method for multiple volumes is to combine several volumes using intensity weighted intermixing method, opacity weighted intermixing method, opacity weighted intermixing method with depth information and then render it. We show the results of selective rendering of left ventricle and right ventricle generated from EBCT cardiac images and of data intermixing for combining original volume and left ventricular volume or right ventricular volume. Our method offers a visualization technique of specific volume according to the surface level and an acceleration technique using a distance transformed volume and the effective visual output and relation of multiple images using three different intermixing methods in three-dimensional space.

• Monthly Korean Chicken
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• s.136
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• pp.58-61
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• 2006

UR, WTO에 의해 지난 1997년 국내 닭고기 시장이 전면 개방된 이후 매년 닭고기 수입은 급속도로 증가해왔으며, 2003년말 고병원성 조류인플루엔자가 발병되기 전까지만 해도 수입 닭고기는 국내 닭고기 시장의 약 30%를 점유하는 등 국내 닭고기 시장을 크게 위협했다. 특히 미국의 경우 자국 내에서는 인기부위인 가슴육 위주로 소비하고 비 인기부위인 다리육은 우리나라에 덤핑가격으로 수출해 국내 닭고기 시장을 더욱 혼란스럽게 했다. 반면 국내 소비자는 미국, EU 등 선진국과는 달리 닭다리를 선호하여 다리육은 부족하고 가슴육은 남아도는 구조를 가지고 있어 우리 역시 남아도는 닭 가슴육을 이들 국가에 수출해야 할 필요성이 절실하게 요구돼 왔다. 게다가 현재 협상 중인 한 · 미 FTA가 체결되어 이로 인해 미국산 닭고기 수입에 대한 관세가 철폐될 경우 국내 닭고기 시장에 미치는 영향이 적지 않은 것으로 분석됨에 따라 국내닭고기 시장에 미치는 영향을 최소화 하고, 나아가 국내 육계산업의 경쟁력 확보를 위해서는 대미 닭고기 수출의 필요성은 더욱 중요해지고 있다. 이에 필자는 지난 9월 9일부터 16일까지 8일간 미국 워싱턴 D.C 미국 농무성 식품안전검사처(FSIS) 국제업무국(OIA) 등을 방문해 한국의 가축방역 및 축산물 위생검사제도에 대해 설명하고, 대미 삼계탕 수출을 위해 담당자와 기술적 내용을 협의했다. 본고에서는 그날 협의한 내용들을 간략하게 요약하여 게재코자 한다.