• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.4
• /
• pp.569-575
• /
• 2017

Objective: The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods: Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at $-18^{\circ}C$ for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results: The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion: Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2019.09a
• /
• pp.17-17
• /
• 2019

• World Technopolis Review
• /
• v.5 no.1
• /
• pp.71-82
• /
• 2016

This paper explores, explains and describes a framework for analyzing collaborative governance, decent work and innovation as fundamental elements of sustainable workplaces through case study of Philippine science and technology (S & T) parks. Rules, or the legal infrastructure, are particularly significant considerations that facilitate or hinder collaboration. Industrial relations/human resource (IR/HR) practices are essential to collaboration and decent work. Employee consultation and labor-management council or committee are examples of IR/HR practices that might contribute to collaboration and decent work in firms and workplaces in S & T parks as they are team approaches to production, too. Collaboration and decent work enhance the capacity to innovate. In the long run, collaborative governance, decent work and innovation tend to converge in the concept of sustainable development. The interdependencies and interactions among collaborative governance, decent work and capacity to innovate in firms operating in S & T parks make possible new solutions to new problems (i.e., innovation) and, thus, sustainable workplaces.

• The Journal of Society for e-Business Studies
• /
• v.7 no.2
• /
• pp.129-141
• /
• 2002

This paper deals with the collaborative procurement process in a two-echelon supply chain that a manufacturing company and a contractor are connected through the information system. The real time information about inventory and production processing becomes available through this information system. We raise two issues related to the collaborative procurement process. First, we propose a VMI(Vendor-Managed Inventory) type of the procurement policy which focuses on the cost minimization for the total supply chain rather than individual companies. Second, based on the simulation study, we demonstrate that a collaborative procurement process is more cost-effective over classical procurement processes such as (Q, r). The result obtained in this paper can be applied to the quantitative evaluation of the cost saving effect when companies build the information sharing based, collaborative procurement system.

• Journal of the Korea Safety Management & Science
• /
• v.10 no.2
• /
• pp.133-141
• /
• 2008

The need for total enterprise management that covers from accepting orders, design, cost, procurement, manufacture, and delivery has been recently raised in order for efficient project management of small and medium size plant construction enterprises. This trend is reflected in the introduction of EPM(Enterprise Project Management) solutions by some shipbuilding enterprises and large construction corporations. In step with the trend, small and medium size plant construction enterprises are enabled to provide knowledge base in terms of reducing cost and production period and managing portfolio for accepting orders and attaining contract by inducing customized EPM This study presents a design of customized EPM based on a case study of a company. It exhibits a collaborative/collaboration resource-supply model which can be universally applied to small and medium size job-order production enterprises. The research discusses that under the assumption that information is shared internally between departments on planning, supply, manufacture, and quality control in order to create collaborative environment and close participation is created externally between suppliers and orderers, productivity can be improved in cost reduction through planning efficient collaborative supply model.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2005.06a
• /
• pp.987-992
• /
• 2005

Manufacturing companies should perform process planning and its evaluation concurrently with new product developments so that they can be highly competitive in the modern market. Process planners should make decisions in the manner of concurrent and collaborative engineering in order to reduce the manufacturing preparation time and cost when developing new products. Automated generation of analysis models from the integrated database, which contains process and material information, reduces time to prepare analyses and makes the models reliable. In this research, we developed a web-based system for concurrent and collaborative system for production flow analysis, using web, database, and simulation technology. An integrated database is designed to automatically generate analysis models from process and material plans without reworking the data. This system enables process planners to evaluate their decision fast and share their opinions with others easily. With this system, it is possible to save time and cost for assembly process and material planning, and reliability of process plans can be improved

• The Journal of the Korea Contents Association
• /
• v.14 no.11
• /
• pp.111-124
• /
• 2014

This dissertation is to seek new valuable possibility of the 100 best Chinese films on storytelling in Chinese films as considering about content development of Korea and China's Collaborative film production and extension, that being magnified as a new content for variety of Korean film production. The moment to the Korean wave is getting cold in Japan, Korean wave is attempt to receive attention in new field through China by various image field with Korean drama's appeal. However, film content fall short of our expectation than media content, even if supporting much various attempts with Korea and China's Collaborative film production content. Specially, there are not satisfied films for Korea and China both counties's audience, although Korea and China's Collaborative film production has been produced steadily. The writer studies on stories of Chinese essential 100 films for searching deeply this problem. Among them, in selected 'The 100 Best Chinese Films' by China in 2005, films in 1930's are selected as the first step to study, and this dissertation searches to communicate storytelling's meaning in Chinese films through that time image. This studies what is the point of selected story by China, and there are what kind of worries. This dissertation considers that focused on characters, event and background. Chinese film in 1930's represented life in times through process of play development that is connected with poverty, reality of society, death, tragedy and tragicomedy.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.5
• /
• pp.721-733
• /
• 2019

Objective: The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating process to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat. Methods: Actomyosin was extracted from normal and PSE-like chicken breast meat and the gel strength, water-holding capacity (WHC), protein loss, particle size and distribution, dynamic rheology and protein thermal stability were determined, then turbidity, active sulfhydryl group contents, hydrophobicity and molecular forces during thermal-induced gelling formation were comparatively studied. Results: Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that protein profiles of actomyosin extracted from normal and PSE-like meat were not significantly different (p>0.05). Compared with normal actomyosin, PSE-like actomyosin had lower gel strength, WHC, particle size, less protein content involved in thermal gelation forming (p<0.05), and reduced onset temperature ($T_o$), thermal transition temperature ($T_d$), storage modulus (G') and loss modulus (G"). The turbidity, reactive sulfhydryl group of PSE-like actomyosin were higher when heated from $40^{\circ}C$ to $60^{\circ}C$. Further heating to $80^{\circ}C$ had lower transition from reactive sulfhydryl group into a disulfide bond and surface hydrophobicity. Molecular forces showed that hydrophobic interaction was the main force for heat-induced gel formation while both ionic and hydrogen bonds were different significantly between normal and PSE-like actomyosin (p<0.05). Conclusion: These changes in chemical groups and inter-molecular bonds affected protein-protein interaction and protein-water interaction and contributed to the inferior thermal gelation properties of PSE-like meat.

• Journal of Digital Convergence
• /
• v.13 no.5
• /
• pp.101-109
• /
• 2015

Traditionally, the value of a product or service was provided to customers by the manufacturer. However, in modern society, participation of consumers in the production of goods and services is widely integrated into the general activities of corporations. Collaborative innovation refers to the company and customer working together in creating value with the customers participating in the designing, production, marketing, and sales of products. Accordingly, it would be ill-fitted to conduct collaborative innovation using previous business methods. Though collaborative innovation in the business sector is expected to increase, there are limits to its implementation at present. This study proposes framework in developing collaborative innovation-purpose business models and a conceptual platform for its execution.

• Proceedings of the Korean Society of Broadcast Engineers Conference
• /
• 1997.06a
• /
• pp.75-81
• /
• 1997

A new DTPP (Desk-Top Program Production) system has been developed that enables multiple program producers (directors) working at different locations to collaborate over a computer network and prepare a single program for broadcasting. In this system, information is shared among users by exchanging data edited on non-linear editing terminals in program post-production work over a network in real time. In short, the new DTPP system provides a collaborative work space for producing TV programs. The system does not make use of a special server for collaborative work but rather multiple interconnected editing terminals having the same functions. In this configuration, data at a terminal which has just been edited by some operation is forwarded to all other connected terminals for updating. This form of information sharing, however, requires that some sort of data synchronizing method be established since multiple terminals are operating on the same data simultaneously. We therefore adopt a method whereby the system synchronizes the clocks on each terminal at the time of connection and sends an operation time stamp together with edited data. This enables most recently modified data to be identified and all information on all terminals to be updated appropriately. This paper provides an overview of this new collaborative DTPP system and describes the techniques for exchanging edited data and synchronizing data.