• 정보관리연구
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• 제40권1호
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• pp.133-156
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• 2009

이 연구에서는 KISTI NDSL의 학술논문 정보를 웹 학술자원과 연계하는 실험적 연구를 수행함으로써 KISTI의 정보 유통 서비스의 확대 가능성을 살펴보고자 하였다. 이를 위해 웹 학술자원을 수집하여 STEAK 시스템을 이용한 자동 의미 연계를 생성하고 이를 학술논문 검색결과와 결합하였다. 시스템의 검색 정확률을 평가한 결과 매크로 정확률은 62.6%, 마이크로 정확률은 66.9%를 보였으며, 자동연계 성능에 대한 전문가 평가는 76.7점을 보였다. 주제 범주별 전문가 평가는 본 연구를 통해 의미연계를 잘 수행하는 경우에 높게 측정되어 시스템적 성능과 동일한 경향을 보였다. 이 연구는 다양한 웹 학술자원의 서비스 연계를 위하여 논문정보로부터 생성한 언어자원을 의미색인에 사용한 것으로 이를 통해 지속적인 웹 자원의 학술적 활용에 대한 가능성을 제시하고자 하였다.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.813-822
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• 2005

This study examined the dietitians 'perception and usage of processed meat products in institute foodservices. Out of 368 questionnaires collected from the subjects in school and business foodservices, 341 were chosen for statistical analysis after 27 were excluded for improper responses. According to the results, dietitian perceived the processed meat products food positively in terms of 'convenience'(3.94) and 'taste'(3.30), but negatively in terms of 'package'(275) and'additive'(2.01). In the frequency of usage, they used 'Ham'(2.51) the most frequently, followed in order by 'Wanja'(2.17), 'Dongas'(1.99), 'Tangsuyook'(1.82), 'Hamburg Steak'(1.71), 'Dduckgalbi'(1.59), 'Bacon'(1.50), 'Luncheon meat'(1.39), and 'Smoked meat'(1.30). The perception of processed meat products was more different according to institutes than dietitian. For dietitian, the frequency of usage was different according to their age and career, while for institute, it differed according to the type of management and the cycle of menu. Also dietitian placed the most importance on 'taste and preference'($90.1\%$) in buying and 'balance of nutrition'($72.0\%$) in cooking processed meat products (Ed- there is no respective comparison here). Finally, in the correlation analysis between perception and usage of processed meat products, the taste had positive correlation with 'Hamburg steak', 'Tangsuyook', and 'Dongas', the additive had positive correlation with 'Tangsuyook', and convenience had negative correlation with 'Tangsuyook' Based on the results of this study, the Processed meat products should be researched, developed, and supplied, with consideration for institution foodseuices.

• Animal Bioscience
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• 제34권5호
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• pp.904-913
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• 2021

Objective: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). Methods: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. Results: Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/㎟; cooked = 14.72 N/㎟) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. Conclusion: This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.

• Journal of Animal Science and Technology
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• 제63권5호
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• pp.1169-1181
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• 2021

We investigated the comparative physicochemical attributes, oxidative stability, and microbial characteristics of 28 days dry-aged meat in between boneless sirloin (gluteus medius) and bone-in T-bone steaks (infraspinatus) muscles from Korean Native Hanwoo Steer (KNHS). Results reveal that regardless of the muscles, dry-aging increased protein content and water-holding capacity (WHC) (p < 0.05). Meat from infraspinatus-aged muscle led to darker meat with higher pH values than un-aged meat (p < 0.05). However, fat content, CIE a^*, and CIE b^* remained unchanged in both muscles at aging. At aged meat, thiobarbituric acid reactive substances (TBARS) values from bone-in infraspinatus muscle was 2.5-fold higher than boneless gluteus medius muscle (p < 0.05). Dry-aging led to an increase in the contents of total unsaturated fatty acids (UFAs), monounsaturated fatty acids (MUFAs), and UFA/saturated fatty acids (SFA) in both muscles (p < 0.05). Furthermore, gluteus medius aged muscle concentrated with olic acid (C18:1) compared to infraspinatus aged muscle. Irrespective of the muscles, dry-aging enhanced the total free amino acids (FAAs) as well as tasty, and bitter amino acid contents whereas decreased the tasty/bitter amino acids (p < 0.05). Aromatic amino acid, tryptophan that converted to serotonin was 2-fold higher in boneless gluteus medius muscle than bone-in infraspinatus muscle at pre and post aging processes (p < 0.05). Aged Infraspinatus muscle increased total bacteria (p < 0.05) while no salmonella spp. was detected in both muscles. Taken together, our study confirms that 28 days dry-aging profiling the quality characteristics of boneless sirloin (gluteus medius) and bone-in T-bone steaks (infraspinatus) distinctly while gluteus medius aged steak performs better owing to oxidative stability and functional compounds than infraspinatus aged steak.

• Food Science and Biotechnology
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• 제14권3호
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• pp.323-327
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• 2005

The effects of commercial marinades were evaluated for their influence on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried beef steaks. Three different commercial marinades A, B, and C tested individually reduced the total HAA formation in fried beef steaks by 44, 38, and 40%, respectively. Three different commercial marinades were also effective in reducing the overall mutagenicity in fried beef steaks. There was, however, no significant difference in the inhibition achieved with three different commercial marinades. Reduction of overall mutagenicity was related to the decrease in HAA formation in fried beef steaks.

• 한국정보과학회:학술대회논문집
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• 한국정보과학회 2012년도 한국컴퓨터종합학술대회논문집 Vol.39 No.1(C)
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• pp.92-94
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• 2012

시맨틱 웹은 인터넷 환경에서 지식을 표현하고 공유하기 위한 표준 기술들의 집합체이며, 온톨로지는 특정 지식 도메인의 용어와 용어 사이의 관계를 정의한 지식 표현체계이다. 본 연구에서는 시소러스를 SKOS 기반 온톨로지로 모델링하여 LOD로 공개하는 실제적 방법을 제시한다. 시소러스의 어휘 용어 체계와 의미 관계를 분석하고, 이 분석 결과를 활용하여 변환 방식을 정의한 후, SKOS 온톨로지를 생성하며, 그 결과를 DataHub에 등록함으로써 LOD에 공개된다. 과학기술 분야의 한 중 일 대역어와 유사어, 관계어 등의 시소러스를 SKOS 온톨로지로 변환한 데이터는 http://thedatahub.org/dataset/steak에서 확인할 수 있다.

• 한국식품저장유통학회지
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• 제19권3호
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• pp.420-427
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• 2012

본 연구는 옻나무 추출물(Rhus verniciflua Stokes extract, RVSE)의 침지가 가스조절포장(modified-atmosphere packaging, MAP)으로 저장한 한우고기 스테이크의 총환원력, 단백질산화 및 육색소산화에 미치는 영향을 구명하고자 실시하였다. 시료(Hanwoo longissimus muscle)는 옻나무 추출물의 침지 여부에 따라 처리한 후 high oxygen-MAP(HOMAP; 75% $O_2$+20% $CO_2$+5% $N_2$)와 low oxygen-MAP (LOMAP; 0% $O_2$+20% $CO_2$+80% $N_2$)으로 포장하여 $4^{\circ}C$에서 9일 동안 저장하였다. 총환원력은 RVSE의 침지에 의해 증가되었으며(p<0.05), LOMAP에 의해 저장기간 동안 높게 유지되었다. Carbonyl 함량은 RVSE의 침지와 LOMAP에 의해 억제되었다. Metmyoglobin의 축적은 RVSE의 침지에 의해 증가되었으나, HOMAP에 의해 낮게 유지되었다. 이와 반대로 oxymyoglobin에 의한 적색 강도의 지표인 R630-R580은 RVSE의 침지에 의해 감소되었던 반면, HOMAP에 의해 높게 유지되었다. 명도($L^*$), 적색도($a^*$) 및 chroma($C^*$)는 RVSE의 침지에 의해 감소되었으나, HOMAP에 의해 높게 유지되었다. 반면에 hue-angle($H^{\circ}$)은 RVSE의 침지에 의해 증가되었으나, HOMAP에 의해 낮게 유지되었다. 따라서 RVSE의 침지는 한우고기 스테이크의 총환원력과 단백질산화 안정성을 증가시켰으나, 육색소산화 안정성 감소시켰다. 또한 HOMAP는 총환원력과 단백질산화 안정성을 감소시켰으나, 육색소산화 안정성은 증가시켰다.

• 한국식품과학회지
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• 제16권2호
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• pp.133-138
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• 1984

정어리냉동스테이크의 가공조건을 구명하고 아울러 대두단백질과 옥수수녹말의 첨가가 정어리스테이크의 품질안전성에 미치는 영향을 검토하였다. 정어리스테이크를 가공하기 위해서는 정어리육에 대해 탄산수소나트륨 0.5%, 식염 1.5%, 축합인산염 0.2%, 설탕 2%, 글루탐산나트륨 0.2%, 향신료로서는 후추가루, 마늘가루 및 nutmeg을 각각 0.2%씩 첨가하여 고기갈이를 한 다음 $-3{\sim}-5^{\circ}C$에서 36시간 저장하여 텍스쳐를 개선시킨 후 동결저장하는 것이 가장 좋았다. 그리고 대두단백질을 3 %첨가한 제품이 유리드립, 가압드립, 색조변화, 단백질변성 지방산패억제 및 텍스쳐 개선효과 면에서 가장 우수했으며 관능검사결과 정어리스테이크는 동결저장 90일동안 품질이 안전하게 유지됨을 알 수 있었다.

• 한국의류산업학회지
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• 제5권5호
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• pp.539-544
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• 2003

The purpose of this study is to research source of soil which is available for non-detergent course, and to develop optimum non-detergent course of washing machine for water soluble soil. The water soluble soil such as grape juice, soy bean paste and soy sauce were easily removed from the fabric but the oil soluble soils such as sesame oil and steak sauce were insurfficiently removed in washing solution without detergent. In the absence of detergent, amount of residual soils increased linearly with increasing number of soiling and washing. To search optimum conditions of washing for non-detergent course, the effect of temperature, washing time and washing method on detergency of soil in non-detergent washing solution was examined. The optimum washing temperature and washing time for non-detergent course were about $40^{\circ}C$, and 7 minutes, respectively. And in the non-detergent washing solution, midterm drain-resupply of water during washing process was good for removal of water soluble soil.

• 한국축산식품학회지
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• 제18권3호
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• pp.232-239
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• 1998

This experiment was conducted to investigate radurization effects of gamma ray and electron beam irradiation at 1.5 and 3.0 kGy on beef steaks during 8 days of storage at 5$^{\circ}C$. Total bacteria count, psychrotrophs, mesophiles and thermophiles were analyzed at 2 days intervals. Nonirradiated beef steak was used a scontrol Total bacteria counts, psychrotrophs, mesophiles and thermophiles of the control samples showed 3.03∼4.72 logCFU / g at 0 day and increased to 7.67∼10.90 logCFU / g during 8 days storage except thermophiles. Total bacteria counts, psychrotrophs and mesophiles of beef steaks at 8 days were significantly (p＜0.05) decreased to 3.61∼5.43 logCFU / g by gamma ray and to 3.83∼7.02 logCFU / g by electron beam irradiation at 1.5 and 3.0 kGy. Thermophiles of all irradiated samples at any dose were not detectable through 8 days storage. These results suggested that both gamma ray and electron beam irradiation were effective to extend lag phase of bacterial growth of refrigerated beef. Gamma ray irradiation was better than electron beam irradiation in terms of radurization effects of beef.