• Animal Bioscience
• /
• 제36권6호
• /
• pp.943-952
• /
• 2023

Objective: For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Methods: The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Results: Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p<0.05). The WHD had a higher fat content (by 4.26% and 13.52% in the shoulder butt and belly, respectively) compared to those of LYD pigs (p<0.05). The WHD meat showed a lower cooking loss and higher a* (redness) value (p<0.05). The WHD belly had a significantly (p<0.05) higher oleic acid content and concentrations of nonanal, octanal and decanal associated with fatty odor while, the LYD meat had a higher number of pyrazines associated with roasty odor. Regarding sensory quality, higher flavor, juiciness, and acceptability higher scores were given for the WHD meat than for the LYD meat (p<0.05). Conclusion: Under identical rearing conditions the WHD exhibited a better meat quality and sensory properties. However, the use of this diet resulted in a high fat level that may be associated with high trimming loss for the WHD.

• 한국정밀공학회:학술대회논문집
• /
• 한국정밀공학회 2001년도 춘계학술대회 논문집
• /
• pp.873-876
• /
• 2001

Micro-robots using microprocessor are mainly classified as line-tracer, micro-mouse, and war-robot. This paper presents the development of the war-robot mechanism with vehicle-style using RC-servo motors and actuators using 4-bar linkage and infrared sensors. Especially the algorithm of conquering other war-robots is proposed based on the skill of belly-throw of Korean wrestling.

• Annals of Clinical Neurophysiology
• /
• 제12권1호
• /
• pp.11-15
• /
• 2010

Background: In belly-tendon (bipolar) montage, reference (R2) electrode placed on muscle's tendon has traditionally been considered to be electrically inactive. However, recent studies have revealed that R2 electrode is not simply referential, but actively contributes to compound muscle action potential (CMAP) waveform morphology. These findings suggest that CMAP onset latency and amplitude may also be influenced by the position of R2 electrode. This study was performed in order to evaluate the effect of R2 electrode position on CMAP onset latency and amplitude. Methods: We performed motor nerve conduction studies of median, ulnar, tibial and peroneal nerves on bilateral limbs of 20 normal subjects. We used traditional bipolar and monopolar montage and compared their CMAP onset latencies and amplitudes. In bipolar montage, recording (R1) electrode was placed on mid-belly of muscle with R2 electrode on the tendon of the muscle. In monopolar montage, R1 electrode was placed on the same site of bipolar montage, while R2 electrode was placed on the contralateral limb. Results: The mean CMAP onset latencies of median and peroneal nerves in bipolar montage were significantly different (p<0.05) with those in monopolar montage. And those of ulnar and tibial nerves were not significantly different (p>0.05). The mean CMAP amplitudes of all the tested nerves except ulnar nerve were significantly different (p<0.05). Conclusions: This study shows that change in R2 electrode position can affect the CMAP onset latency and amplitude, and these differences seem to be related to the generation of far field potential by CMAP.

• 한국어류학회지
• /
• 제29권3호
• /
• pp.224-228
• /
• 2017

갈치꼬치과에 속하는 Ruvettus pretiosus 2개체(표준 체장 227.0 mm와 238.3 mm)가 2013년 11월에 제주도 연안에서 자망으로 처음 채집되었다. 이 종의 특징은 등지느러미 기조수 XV, 17~19+2개를 갖는 점, 뒷지느러미 기조수 II, 15~16+2개를 갖는 점, 거의 직선인 한 개의 측선을 갖는 점, 그리고 배지느러미와 항문 사이에 융기선이 있다는 점이다. 이 종은 우리나라에서 서식하는 갈치꼬치과 어류 3종(갈치꼬치, 통치 및 세장갈치꼬치)과 배지느러미와 항문 사이에 융기선이 있는 점(3종은 융기선 없음)과 둥근 비늘이 날카로운 관 사이에 널리 퍼져 있는 점(3종은 피부가 매끈함)으로 쉽게 구분할 수 있다. 이 미기록종의 속명과 국명은 각각 "기름치속"과 "기름치"로 제안한다.

• 한국작물학회지
• /
• 제51권spc1호
• /
• pp.58-66
• /
• 2006

통일형인 밀양23호와 자포니카인 기호벼를 교잡한 재조합자식계통을 대상으로 품질관련 특성 변이를 살펴본 결과 공시계통들에 대한 품질 관련 형질들의 변이 분포는 매우 폭 넓고 다양했으며 대부분의 형질에서 연속적인 정규분포를 보였다. 조사된 형질간의 상관관계는 립의 두께에 대하여 립폭, 심백과 복백은 고도의 정의 상관관계를 나타냈으나 심백과 알카러 붕괴도는 고도의 부의 상관관계를 보였다. 단백질 함량과는 아밀로스, Mg/K 비율에서 고도의 부의 상관을 나타냈으며, K와 지방 함량과는 고도의 정의 상관을 보였다. 밥의 물리성에서는 딱딱한 정도를 나타내는 경도와 부착성, 탄력성, 검성, 저작성에서 고도의 정의 상관을 보였다.

• Journal of Animal Science and Technology
• /
• 제53권3호
• /
• pp.211-222
• /
• 2011

The present review was aimed to assess the feasibility of increasing the slaughter weight (SW) of finishing pigs. Growth performance, including ADG, ADFI and gain:feed, does not change significantly with increasing SW between 110 and $135{\pm}5kg$ in lean-genotype pigs, whereas in non-lean pigs, ADG and gain:feed decrease with increasing SW within the similar range of BW. Backfat thickness (BFT) and marbling of the carcass, which are greater in barrows than in gilts, increase with the increase of SW. The SW could be increased by using a low-energy diet and thereby reducing the rate of fat deposition per weight gain. The yield of the belly increases with the increase of SW, which may be economically significant in Korea. However, yields of some other primal cuts do not change so much as to affect the carcass value. The redness and fat content of the muscle increase slightly with the increase of SW whereas moisture content is minimally influenced by SW. Muscular protein content rarely changes, but sometimes increases slightly, with increasing SW. Other physicochemical characteristics, including lightness, pH, drip loss, and cooking loss of the muscle, are barely influenced by SW. Marbling of fresh loin and ham increases with increasing SW. Sensory characteristics of fresh loin, ham, and belly, including color, aroma, off-flavor, drip, and acceptability, are not influenced significantly by SW. The eating quality of cooked pork also has almost no relation to SW. In conclusion, it is thought that the current SW for moderately lean barrows and gilts can be raised up to 125 and 135 kg, respectively, with BFT at these weights predicted to be approximately 24 mm near the last rib, without compromising the meat quality.

• 한국식품과학회지
• /
• 제22권2호
• /
• pp.145-149
• /
• 1990

DOA의 추출 및 분석조건과 랩 필름으로 포장된 식품의 저장 및 전자렌지로 가열 중 식품으로의 DOA의 이행량을 조사하였다. 추출용매와 방법에 대하여 실험한 결과 DOA는 carbon tetrachloride를 이용하여 약 1시간 이상 reflux시킬 때 가장 우수한 추출률을 나타냈다. 국내 시장에 유통 중인 PVC 랩은 가정용과 영업용의 경우 각각 평균적으로 약 18.9% 및 24.6%의 DOA 함량을 나타냈다. 저장시 DOA의 이행량은 돼지고기 삼겹살의 경우 저장 1일 및 3일째 각각 21% 및 26%로 조사된 식품 중 가장 높은 이행량을 나타냈다. 전자렌로 가열시에 조사된 모든 식품의 경우 랩과 직접 접촉이 안된 상태에서의 DOA 이행량은 약 5.5% 범위내로 미미하였으나 돼지고기 삼겹살의 경우 직접 접촉된 상태로 가열하였을 때는 약 49%의 DOA가 이행되었다.

• Journal of Oral Medicine and Pain
• /
• 제20권1호
• /
• pp.171-183
• /
• 1995

This study was carried out to investigate the relationship between tensed mandibular positions, muscle tenderness and EMG activity, respectively, and between range of motion of the neck and sternocleidomastoid muscle tenderness. Under stressful conditions, most of people take several types of behavioral patterns. Two of them observed frequently are clenching of teeth and grasping of fist. Prolonged clenching or grasping should increase electromyographic activity of associated muscle, especially muscles of mastication and neck muscles and will cause hyperfunction, dysfunction and muscle pain. So it is necessary to relate EMG activity with muscle pain. The author performed routine clinical examination in 47 patients with Temporomandibular Disorders, especially for presence or absence of muscle tenderness. Mandibular rest position was used as a baseline reference position and two more position in which EMG activity was taken were rest postion with grasping of fist and teeth clenching position. BioEMG of Biopak system (Bioresearch Inc, USA) was used for measuring of integrated EMG in masseter, anterior temporalis, anterior belly of digastic muscle and sternocleidomastoid muscle. To measure of the range of neck motion. CROM(Cervical-Range-of Motion, USA) was used. The obtained results were as follows : 1. EMG activity of all muscles except in masseter was higher in grasping of fist than those in rest position and there were significant correlation in EMG activity between the two position except in anterior belly of digastric muscle. 2. When comparing EMG activity between tender and non-tender muscle, all examined muscles did not show any significant difference. From this data, we could conclude that EMG activity was generally not changed with tenderness, of couse, it might be dependent with degree of muscle tenderness. 3. Number of tender points in examined muscles was also not significantly different between in patients with masticatory muscle disorders and in patients with internal derangement. 4. Cervical posture and range of motion of the neck was not differed significantly between in patients with and in patients without tenderness of sternocleidomastoid muscle.

• 한국컴퓨터정보학회논문지
• /
• 제24권12호
• /
• pp.101-108
• /
• 2019

본 연구는 임산부 스스로가 자신의 체형을 어떻게 인식하는지 유형화에 대한 주관적인 평가와 유형별 특성을 고찰함으로써 임산부의 체형에 대한 만족감을 향상시킬 수 있는 의복개발에 필요한 기초자료를 제공하고자 하였다. 본 연구는 Q방법론으로 이루어졌으며, QUANL pc Program으로 분석하였다. 임산부의 체형에 대한 인식유형은 가는 팔다리 중앙 반구형 복부 체형, 처진 복부 돌출 체형, 굵은 윗팔 중앙 돌출 복부 체형의 3가지 유형으로 분석되었다. 향후 연구에서는 실제 체형 분석을 통해 인식체형과의 차이를 비교해보는 것도 의미 있는 연구가 될 것으로 생각된다.

• 한국환경보건학회지
• /
• 제35권4호
• /
• pp.315-321
• /
• 2009

Under-fired charbroiling cooking processes are known as important contributors of particulate matter (PM). In this study, we characterized the emission of particulate matters from under-fired charbroiling cooking processes using the hood method. Accumulated mass concentration of $PM_{10}$ was 92.2~99.5% and particle size of 2.0~2.5 ${\mu}m$ was highest. The concentration of PM increased very sharply at the beginning of charbroiling meats and then gradually decreased as the charbroiling continued. PM concentration also increased very sharply when gravy from meat spilled onto the frame of fire. However, mass concentration during charbroiling using only charcoals was very low compared to that of meats. We estimated the emission factors of charcoal, pork belly and pork shoulder respectively; 0.01~0.02 g/kg, 5.02~6.26 g/kg, 2.86~4.15 g/kg of $PM_{2.5}$, 0.01~0.03 g/kg, 7.44~7.91 g/kg, 4.54~5.56 g/kg of $PM_{10}$, and 0.02~0.05 g/kg, 7.59~7.95 g/kg, 4.93~5.68 g/kg of TSP. The emission factors of charcoal were negligible and the emission factors of pork belly were higher than that of pork shoulder. Emission rates of particulate matters from under-fired charbroiling cooking process were estimated as 578,009~1,265,152 kg/yr of $PM_{2.5}$, 917,539~1,598,619 kg/yr of $PM_{10}$ and 996.358~1,606,703 kg/yr of TSP. But emission factors should be verified with an in-stack cascade impactor because the reported method involves some assumptions.