• 한국수산과학회지
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• 제45권6호
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• pp.586-593
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• 2012

To identify the food component characteristics of seven oysters(four cultured oysters and two wild oysters Crassostrea gigas and one dendely lamellated oyster Ostrea denselamellos Korean name beotgul) in Korea, the proximate, fatty/amino acid, mineral compositions, texture, color, chemical and taste compounds were investigated. The proximate compositions were not significantly different between cultured and wild oysters, whereas beotgul had lower levels of crude protein, ash and lipid content, and a higher carbohydrate content. The amino nitrogen contents of the three main types were 232.8-258.2, 160.5-213.9, and 218.5 mg/100 g, respectively, and the salinities were 1.5-1.7, 1.5-1.8, and 0.9%, respectively. Regarding the muscle texture, the shearing forces were 95-114, 105-132, and 170 g, respectively. Amounts of total amino acids of cultured, wild oysters and beotgul were 9,004-10,198, 8,165-8,942, and 7,767 mg/100 g, respectively. The major amino acids were aspartic acid (Asx), glutamic acid (Glx), proline, alanine, leucine, phenylalanine, lysine and arginine. Regarding inorganic ions, beotgul had much lower Fe and S contents than the cultured and wild oysters. The major fatty acids of cultured and wild oysters were 16:0, 18:0, 16:1n-9, 18:1n-9, 22:1n-9, 16:4n-3, 20:5n-3, and 22:6n-3, and there was little difference between the two. Beotgul had a higher polyenes ratio, i.e., 20:5n-3, and a lower monoenes ratio than the cultured and wild oysters. The free amino acid contents of cultured, wild oysters and beotgul extracts were 1,444-1,620, 1,017-1,277, and 1,144 mg/100 g, respectively, and the major free amino acids were taurine, glutamic acid, glycine, alanine, tryptophan, ornithine, and lysine. There was a little difference in the glycine, tryptophan, ornithine, and arginine contents.

• 재활간호학회지
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• 제1권1호
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• pp.51-60
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• 1998

The result of studying papers about management of lower back pain published in domestic and foreign nursing and medical magazines in these 10 years is as follows ; 1. General characteristic of lower back pain ; 1) In sex distribution, there were more men than women in 5 papers and more women than men in 4 papers among 9 papers surveryed. 2) In age distribution, thirties to forties of patients had more lower back pain as surveyed by general hospitals and fifties to sixties of patients had more lower back pain as surveyed by oriental medical hospitals. 3) In cause factor, there were 50 to 65% of sprain, 32 to 44% of herniated intervertebral disc and 13 to 29% of degenerative changes. 4) In symtom distribution, there were 26 to 57% of lower back pain, 42 to 65% of lower back pain with radiating pain and 34 to 99% of paravertevral muscle spasm. 5) In period of pain management distribution, 18 to 40% of patients experienced pain for less than 6 months and 59 to 82% of them experienced pain for more than 6 months in 3 papers among 4 papers. 6) In surveying the treatment, 66 to 88% of patients had conservative treatment and there were treatments of general hospital, oriental medicine, self remedy and traditional practice in conservative treatment. 7) In job distribution, 12 to 50% of them were housekeepers, 23 to 31% office workers, 4.6 to 36% blue color workers and 11 to 15% students. 2. As psychological character lower back pain paients had anxiety, depression, anger-hostility, phobic anxiety, neurasthenia, hypochondriasis, and interpersonal sensitivity. 3. To distinguish the cause of lower back pain, plain lumbar roentgenogram, straight leg rasing test, eletromyelogic findings, somatosensory evoked potentials CT and MRI were performed. 4. To relieve lower back pain. epidural adhesiolysis, epidulal injection of local anesthetic in mixture with steroid, lumbar spinal root block, low level laser therapy, acupuncture like transcutaneous nerve stimulation(AL TENS), topical capsaicin and lumbar orthotics were used in medical field, and relaxation technique was used in nursing field. 5. Mckenzie's extension exercise and William's flexsion exercise for lower back pain were used in medical field and Yoga exercise was applied in nursing field. 6. The more school education and self efficacy were high, the better they had active coping lower back pain positively and the less self efficacy was the more they had serious pain. As a result of studying the paper there have been very little research for lower back pain in nursing fields of Korea and foreign countries. Because 60 to 80% of population expeience lower back pain at least more than once, it is necessary to develop the study and clinical practice for management of lower back pain.

• 한국축산식품학회지
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• 제26권1호
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• pp.20-27
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• 2006

돈육을 이용한 수리미 유사물 제조시 첨가되는 NaCl 함량이 돈육 수리미의 젤 특성에 미치는 영향을 알아된 결과, NaCl의 첨가량이 증가함에 따라 젤 강도는 높아지지만, pH와 수분함량은 낮아지는 것으로 나타났다. 젤의 색깔은 첨가되는 NaCl의 함량이 $2{\sim}3%$일 때 선명하면서 밝은 것으로 나타났고, 4% 첨가되었을 때에는 황색토가 증가하여 색상이 어두워지는 것으로 나타났다. 젤의 미세구조를 관찰한 결과, NaCl의 첨가량이 증가함에 따라 염용성 단백질의 용해도가 증가하여 단백질 사이의 결합이 조밀하게 이루어지는 것으로 나타났으며, 이와 같은 이유로 인해 수분함량은 감소하지만 젤의 강도는 높아지는 것으로 나타났다. 관능평가에서 2% NaCl 첨가된 돈육 수리미의 색깔이 선명하면서 밝은 것으로 나타났고 전체적인 기호성도 우수한 것으로 평가되었다.

• 한국축산식품학회지
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• 제32권6호
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• pp.749-755
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• 2012

This study was performed to investigate the physico-chemical properties of Holstein steer beef loin (M. longissimus dorsi) and top round (M. semimembranosus) from 18, 21 and 24-mon old. The loin and top round muscles from the 24-mon group had higher intramuscular fat content (%) than the other groups (p<0.05); however, the protein content was not significantly different among the 3 groups (p>0.05). With regard to meat color (CIE), the lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values of the loin were significantly higher for the 21- and 24-mon groups, and those of the top round were significantly higher for the 21-mon group than the same cuts in the other groups. The Warner-Bratzler shear force was the lowest at 24 mon for both the loin and top round muscles (3.69 kg); however, the water holding capacity was significantly higher for loin muscles from the 21-mon group (54.53%, p<0.05). The loin muscles from the 24-mon group contained significantly higher levels of monounsaturated fatty acid and significantly lower levels of saturated fatty acid than those in the other groups (p<0.05). The tenderness, juiciness, flavor-likeness and the overall-likeness scores were significantly higher for beef from the 21- and 24-mon groups than that from the 18-mon group. The results of this study indicate that both the slaughtering age and muscle type significantly affect meat quality. Therefore, fattening the beef for more than 4 mon during the late fattening stage would be advantageous for the meat quality of Holstein steers.

• 한국축산식품학회지
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• 제30권6호
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• pp.938-945
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• 2010

This study was conducted to investigate the dietary effects of germinated and fermented (with Monascus pupureus) soybean screenings (GFS) on growth performance and meat quality in broiler chicken. A total of 750 1-day-old Ross ${\times}$ Ross male broiler chicks were randomly allocated into five groups (five replications with 30 birds each) and fed experimental diets for 5 wks as follows: Group 1, negative-control (antibiotics-free diet); Group 2, positive-control (negative-control with 10 ppm of Avilamycin); Group 3, negative-control with 0.3% GFS; Group 4, negative-control with 0.5% GFS; Group 5, negative-control with 1% GFS. The final body weight of each group fed a diet containing 1% GFS was significantly higher than that of the negative-control group. The feed conversion ratios of all groups fed diets containing GFS and the positivecontrol group were significantly improved compared to the negative-control group during the whole period (p<0.05). The relative weights of various organs along with the activities of serum glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) were not influenced by the dietary treatments. The levels of total serum cholesterol in groups fed diets containing 0.5% and 1% GFS were more significantly lowered compared to those of the control groups without GFS (p<0.05). There were no significant differences in the cecal microflora profiles among the groups. Further, the dietary treatments did not influence the physico-chemical properties of the edible meat, including the shear force, pH, meat color (CIE $L^*$, $a^*$ and $b^*$), and content of malondialdehyde (MDA). Cooking loss of breast muscle in the groups fed GFS was significantly lowered compared to that of the negative control group (p<0.05). These results indicate that dietary GFS could improve growth performance in broiler chicken and may affect meat quality in some instances.

• 환경생물
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• 제32권3호
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• pp.225-233
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• 2014

수온조절 (6, 9, 12, 15, 18, 21, 24, $27{\circ}^C$)에 의해 유도된 멍게의 물렁증 진행에 따른 생리학적 특성을 연구하였다. 수온조절에 의한 물렁증 유도율은 수온 $15^{\circ}C$에서 가장 높았으며, $24^{\circ}C$에서 가장 낮았다. 물렁증은 피낭 색깔 및 탄성을 기준으로 S0, S1, S2, S3의 4단계로 구분하였다. 정상개체와 물렁증을 가진 개체들 사이에서 산소소비율과 여수율은 유의한 차이를 보였다. S0에 비해 S3단계에서 혈구 구성비의 가장 뚜렷한 변화는 multi-vacuole cell은 약 1/2 감소하였으며, morula cell은 약 10배 증가하였다. 기관계 구조의 변화는 피낭, 수관, 새낭, 육질부, 소화선에서 상피세포의 변성, 미세섬유의 변성, 혈구의 증가 및 근섬유의 변형이 확인 되었다. 이러한 모든 특징들은 멍게의 정상적인 생리학적 기능에 영향을 미칠 수 있다.

• 한국축산시설환경학회지
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• 제17권2호
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• pp.101-106
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• 2011

출하취급과 출하차량 형태가 출하돈의 혈액성상과 도체품질에 미치는 영향을 분석하기 위하여 개방형 트럭과 밀폐형 박스 트럭으로 구분하고 각각의 차량형태에 대하여 출하취급을 최대한 부드럽게 혹은 상차, 하차, 계류 과정에 전기봉 사용을 포함하여 고의적으로 거칠게 하는 그룹으로 나누어 체중 약 110kg에 출하되는 삼원교잡종 비육돈 144두를 공시하여 조사, 분석하였다. 모든 출하돈은 계류장 도착 후 3시간 동안 계류하였다. 혈액은 도축직후에 채취하였고 배최장근 시료는 도축 12시간 후 (overnight)에 채취하여 분석에 사용하였다. 출하돈의 스트레스와 관련된 혈중 glucose, cortisol, creatine kinase 및 lactate dehydrogenase 농도는 출하취급을 부드럽게 한 그룹에 비하여 고의적으로 거칠게 취급한 그룹에서 높았으며 결과적으로 PSE 발생율이 높게 나타났다. 그러나 출하차량은 출하돈의 스트레스 관련 혈액성상과 도체품질에 영향을 미치지 않는 것으로 나타났다. 결론적으로 부드러운 출하취급은 PSE 발생을 줄이기 위한 좋은 방법이 될 수 있다. 그러나 출하취급이 거칠면 혈중 스트레스 관련 지표들의 농도가 증가하여 동물복지를 나쁘게 할 수 있어 거친 취급은 반드시 피해야 할 것이다. 또한 출하차량은 출하돈의 스트레스와 도체품질 등 직접적인 측면보다는 외관, 악취 등 간접적인 측면에서 검토되어야 할 것으로 판단된다.

• 한국수산과학회지
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• 제47권6호
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• 대한인간공학회지
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• 제34권1호
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• pp.29-43
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• 2015

Objective: The aim of this study is to develop management guidelines and a procedure for an anthropometric suitability assessment of the main control room (MCR) in nuclear power plants (NPPs). Background: The condition of the MCR should be suitable for the work crews in NPPs. The suitability of the MCR depends closely on the anthropometric dimensions and ergonomic factors of the users. In particular, the MCR workspace design in NPPs is important due to the close relationship with operating crews and their work failures. Many documents and criteria have recommended that anthropometry dimensions and their studies are one of the foremost processes of the MCR design in NPPs. If these factors are not properly considered, users can feel burdened about their work and the human errors that might occur. Method: The procedure for the anthropometric suitability assessment consists of 5 phases: 1) selection of the anthropometric suitability evaluation dimensions, 2) establishment of a measurement method according to the evaluation dimensions, 3) establishment of criteria for suitability evaluation dimensions, 4) establishment of rating scale and improvement methods according to the evaluation dimensions, and 5) assessment of the final grade for evaluation dimensions. The management guidelines for an anthropometric suitability assessment were completed using 10 factors: 1) director, 2) subject, 3) evaluation period, 4) measurement method and criteria, 5) selection of equipment, 6) measurement and evaluation, 7) suitability evaluation, 8) data sharing, 9) data storage, and 10) management according to the suitability grade. Results: We propose a set of 17 anthropometric dimensions for the size, cognition/perception action/behavior, and their relationships with human errors regarding the MCR design variables through a case study. The 17 selected dimensions are height, sitting height, eye height from floor, eye height above seat, arm length, functional reach, extended functional reach, radius reach, visual field, peripheral perception, hyperopia/myopia/astigmatism, color blindness, auditory acuity, finger dexterity, hand function, body angle, and manual muscle test. We proposed criteria on these 17 anthropometric dimensions for a suitability evaluation and suggested an improvement method according to the evaluation dimensions. Conclusion: The results of this study can improve the human performance of the crew in an MCR. These management guidelines and a procedure for an anthropometric suitability assessment will be able to prevent human errors due to inadequate anthropometric dimensions. Application: The proposed set of anthropometric dimensions can be integrated into a managerial index for the anthropometric suitability of the operating crews for more careful countermeasures to human errors in NPPs.

• Journal of Animal Science and Technology
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• 제47권1호
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• pp.57-72
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• 2005

The present study was undertaken to investigate the effects of nutrient density diets and sex on carcass and pork quality characteristics in finishing pigs. A total of 96 pigs(58.04 $\pm$ 6.85 kg) were divided into 2 groups(gilts and barrows), each sex group was assigned to 3 nutrient density(high : 18.5%, middle : 16.0% and low: 14.0% CP, respectively) and raised up to 1l0kg live weight. Each treatment had four replicates with three or five pigs per replicate. The treatments comprised the feeding regimes of 1) the low density diet for 60 days, 2) the middle nutrient density diet for the 30 days followed by a low nutrient density diet for the remaining 30 days and 3) the high nutrient density diet for the 30 days followed by a middle nutrient density diet for the remaining 30 days. Pigs were conventionally slaughtered, and then chilled overnight. Carcass characteristics and grades were determined on those carcasses, and pork loin muscle was removed from each left side at 5th to 13th rib for quality evaluation were evaluated. There were no differences in the carcass weight between sex and nutrient density. Dressing percent of L-L(gilts) treatment was significantly higher than that of other treatments(P< 0.05). Barrows showed a thicker back fat thickness than gilts. There were no difference in intramuscular fat, subcutaneous fat and springiness between sex and nutrient density. Intermuscular fat of barrows groups was significantly higher than the gilts groups(P < 0.05). In the meat quality characteristics, there were no difference in general composition, meat and fat color between sex and nutrient density. pH of L-L(gilts) treatment was significantly higher than that of other treatments(P < 0.05). Cooking loss and shear force value of H-M(barrows) treatment were significantly higher than those of other treatments(P< 0.05). Purge loss of barrows groups was significantly higher than the gilts groups(P < 0.05). Myoglobin content of H-M treatment was significantly lower than L-L and M-L treatments(P< 0.05). Texture of H-M treatment was higher than L-L and M-L treatments. The content of myristic, palmitic, palmitoleic and oleic acid were significantly higher in the barrows groups(P< 0.05). However, stearic, linoleic and arachidonic acid were significantly higher in the gilts(P < 0.05). Amino acid content of L-L treatment was significantly higher than M-L and H-M treatments(P < 0.05). In conclusion, carcass and pork quality characteristics were affected by sex and nutrient density.