• 한국동물위생학회지
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• 제39권1호
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• pp.7-12
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• 2016

The Autofom is a equipment for predicting the amount of pig carcasses meat using the 16 ultrasonic sensors to measure in real time and it was established in Dodram LPC in Gyeonggi Province of Korea for the first time. This study was carried out to validate the reliability of Autofom statistically and to establish guideline for developing a analytic formula through comparing the measurement between Autofom and dissection. The ham parts of sixty-six pig carcasses were measured with Autofom and by two experimental performers. The weight means and standard deviations of ham parts including bone by measurements with Autofom and dissection were $10.69{\pm}0.81kg$ and $10.77{\pm}0.94kg$, respectively a strong positive correlation (P<0.01) was identified, with a coefficient of determination ($R^2$) of 0.82. The weight means and standard deviations of lean ham parts by measurements with Autofom and dissection were $7.41{\pm}0.58kg$ and $7.42{\pm}0.89kg$, respectively a strong positive correlation (P<0.01) was identified, with a coefficient of determination ($R^2$) of 0.72. The root mean square errors of two groups were 0.40 and 0.50, respectively.

• 대한한의정보학회지
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• 제16권2호
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• pp.9-49
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• 2010

Byun Jeung Ok Ham, written by Jin Sa Tak is composed of four books. This book is estimated of being written after A.D 1688 and composed of internal medicine, obstetrics and gynecology, ophthalmology, dental surgery and so on, total 36 parts of clinical medicine. This is the last book of that four studying about definition on true and false of 15 diseases. 15 subjects follow, tumo, heat, faint, hematemesis and nosebleeding, insanity, great vomiting, great diarrhea, great thirst, scrotal hernea, uterus attacked by heat, dysentery, congestion, great swelling, malaria, attack by cold. This treatise is the last book of four which deals with jin ga translating into korean and studying about medical theories. In every parts, author's unique clinical theory appears affluently and in that periods his study developed a lot in those days' medical methods. The first book deals with eum yang. second book is weakness and strongness, third upper and low, fourth truth and untruth. First book, Jin Sa Tak says studying on eum yang is oriental medical basic theory and on incurable diseases or chronic symptoms, doctor must go back to that eumyang demonstration after can cure patients. Second parts are on weakness and strongness demonstration, that weakness is weakness of patients' energy and strongness is prosperous condition of diseases' attack. Third parts are on upper and low, that upper is upper parts of human body of painful parts and low is human low parts of pain, that is parts of under waist. And this treaties fourth parts are truth and untruth, true symptoms and untrue symptoms, that is the real reaction of human condition and the other way. Every prescriptions are author's creations. This book provides new viewpoints which surpasses original ancient medical theories. Author suggests new opinions about chronic and incurable diseases.

• 동아시아식생활학회지
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• 제16권1호
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• pp.113-119
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• 2006

The physicochemical properties and sensory characteristics for the neck, belly and ham of crossbred pigs SW90 (slaughter weight $90\sim100\;kg$) and SW110(slaughter weight $110\sim120\;kg$) were evaluated to investigate their quality. The water holding capacity, freezing loss, thawing loss, pan boiling loss and water boiling loss were not significantly different between SW90 and SW110, but the thawing loss and water boiling loss of belly were higher than those of other parts(p<0.05). The surface color was not affect by slaughter weight, but the L* value of belly was higher than that of the other parts and a* value was lower than that of the neck and ham(p<0.05). The mechanical texture was not affect by slaughter weight, the hardness of belly was lower than that of the neck and ham, but the springiness, cohesiveness, gumminess, chewiness and shear force of neck and ham were lower than those of belly(p<0.05). The pH, VBN content and TBARS value was not significantly different by slaughter weight. The taste, aroma, texture, juiciness and palatability of SW110 were higher than those of SW90, and the sensory characteristics of belly were higher than those of neck and ham, but their difference was not significant.

• 동아시아식생활학회지
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• 제13권3호
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• pp.185-190
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• 2003

재래종 돼지고기는 우리 고유의 돈육으로서 보존의 의미가 있을 뿐만 아니라 최근 고기의 육질과 맛에 대한 소비자의 기호가 증가하는 추세이다. 본 연구는 재래종과 개량종 돼지고기의 등, 배, 다리의 세 부분을 시료로 하여 몇 가지의 영양성분 함량을 조사하여 품질을 비교하고자 하였으며 그 결과는 다음과 같다. 1 일반성분 중 수분 함량은 60.82%~72.08%로서 재래종에 비하여 개량종에서 많았으며, 단백질 함량은 재래종의 등 부위에서 19.71%로서 가장 많았고, 개량종의 다리부위에서 13.14%로서 가장 적었다. 조 지방 함량은 개량종의 배 부위에서 34.44%로 가장 많았고, 개량종의 다리부위에서는 2.33%로서 가장 적었으며, 탄수화물함량은 재래종의 배 부위가 13.28%로 가장 많았고, 회분함량은 재래종이 개량종보다 많았다. 2. 무기성분 중 Mg, Fe의 함량은 모든 부위에서 재래종이 개량종보다 많았으며 특히 Fe이 현저하였다. K과Na은 그다지 차이가 적었으나 P은 재래종 다리부위에서 개량종보다 많았다. 3. 총 유리아미노산의 함량은 부위별로는 다리부위가 많았고 재래종(12.27mg)이 개량종(11.22mg)에서보다 많았다. 유리아미노산 조성 중 감칠맛 성분 함량은 재래종의 다리부위에서 개량종보다 약 1.8배 이상 많았으며, 단맛 성분도 재래종의 등 부위에서 가장 많았다. 4 콜레스테롤 함량은 재래종의 등, 배 부위에서 개량종보다 적었으나 다리부위는 재래종(789.32$\mu\textrm{g}$)이 개량종 (538.84$\mu\textrm{g}$)보다 많았다(p< .01).

• 보존과학연구
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• 통권26호
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• pp.41-56
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• 2005

A set of horse bit from the Eonnam-ri site consists of three parts, pyo , ham , andinsu , and each part takes a shape of a piece of bar. According to current typological study, the pyo is S type, the insu is two-braided line type, and the outer rim of the ham is double rim type, respectively. According to X-ray test, inlaid design seems to have been decorated on the whole surface of the iron bit, originally. However, inlaid pattern partially remained. While the part of bit stopper is designed with flame pattern, the part of rein joint is designed with cloud pattern. According to XRF and XGT analysis of inlaid material, the content of silver is not more than 50%. The line inlay method making grooves on the surface of iron, then in laying a silver thread into them, and grinding the surface in a direction was adoptedin the manufacture of the iron bit.

• Nuclear Engineering and Technology
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• 제32권3호
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• pp.227-234
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• 2000

It is known that loose parts in the reactor coolant system (RCS) cause serious damage to the systems. This paper is concerned with estimating the mass of a loose part in the steam generator of a nuclear power plant. We developed the mass estimation algorithm based on the Hertz theory in order to estimate the mass of the loose parts and applied the algorithm to the impact test data of YGN3. The mass estimation values were compared with real values in order to verify the algorithm. The result showed that the average error of the mass estimation value is less than 27%.

• 한국정밀공학회지
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• 제25권12호
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• pp.100-106
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• 2008

In this paper, the injection molding process of automotive seat-back cover is analyzed in terms of simulation and of experiment. FE analysis was used to obtain molding conditions such as injection pressure, filling pattern, packing, shrinkage. Vacuum system for low pressure injection molding is developed in the experiment. Low pressure injection molded parts have been compared with conventional molded parts in terms of molding quality and mechanical properties. Based on the results, good product and the productivity improvement can be obtained in low pressure injection molding for automotive seat-back cover.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2005년도 추계학술대회 논문집
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• pp.16-19
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• 2005

There are about 13,000 freight cars in Korea. The holding amount of the freight cars are many more than the other types of cars. But the bogie structure has many friction parts, so three are many hold-ups for the maintenance problem on the spot. As seen in Fig. 1 friction parts are organized of 30 parts in case of welding structure bogie. Especially left-right positions of the axle box have severe problems for the wear, they occurs the reduction of maintenance period, a lowering of the running safety. Generally the thickness of wear plate is 4.5mm and attached to bogie by way of welding method. At the running situation the friction occurs in wear plate each other. Namely the role of the wear plate reduce the load from the carbody. So we need the wear plate fur low-wearing, adequate friction power.

• 한국식품조리과학회지
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• 제32권2호
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• pp.157-167
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• 한국식품조리과학회지
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• 제31권3호
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• pp.241-247
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• 2015

This study was conducted in order to evaluate emulsion mapping between emulsion stability and moisture content, cooking yield, hardness, protein solubility, apparent viscosity, and overall acceptability of pork or beef emulsion batters. The pork and beef emulsion batters were added to different parts of the meat. The formulations indicating low emulsion stability and high cooking yield were T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. Low stability, low hardness and protein solubility were also T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. The Pearson's correlation coefficients show that emulsion stability is negatively correlated with cooking yield (p<0.05), with a value of -0.90, and positively correlated with hardness (p<0.05), and protein solubility (p<0.01) with values of 0.65 and 0.59, respectively. This approach has been found to be particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Therefore, the results obtained with emulsion mapping are useful in the making of new emulsified meat products of the desired quality.