• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.295-305
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• 1977

The procedures for the Preparation of regulatory proteins of myofibrill were developed and postmortem changes in the regulatory proteins of myofibrill were investigated. Both the physiological property and molecular shape of ${\alpha}-actinin$ from pre-rigor muscle did not differ from those of ${\alpha}-actinin$ from post-rigor muscle. On the other hand, although tropomyosin of myofibril changed negligibly during the post-mortem storage of muscle, troponin of myofibril changed remarkably.

• Transactions of Materials Processing
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• v.15 no.9 s.90
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• pp.648-653
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• 2006

In this study, the characteristics of Wire Electrical Discharge Machining(WEDM) of the high-hardened mold steel were investigated. WEDM experiments have been carried out based on parameter of wire diameter, pulse on time, pulse off time, feed rate and cycle etc. From the results, the optimized WEDM cycle of RIGOR steel has been revealed as $5{\sim}7$ times. Also, geometrical accuracy of the Core Pin is dependent on WEDM wire radius machining condition and wire chattering.

• Journal of Physiology & Pathology in Korean Medicine
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• v.23 no.4
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• pp.772-778
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• 2009

Gageum annotated the text of Sanghannon - Rigor with fever comes from yang and rigor without fever comes from yin. - that 'comes from yang' was the state already shown the fever and 'comes from yin' was the state not yet shown the fever, so he told that yang disease without fever belonged in 'comes from yin' and yin disease with fever belonged in 'comes from yang'. And he annotated the text - If one purges the disease comes from yang, the fever goes into the inside and it becomes Gyeolhyung. And if one purges the disease comes from yin, it becomes Bijjeung. - that yin meant the inside and yang meant the outside. That is to say, he distinguished two texts independently. And he presented the pathological reason that cold medicines such as sorts of Sasim-tang were used to cure Bijjeung.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.626-631
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• 2007

Pre-rigor bovine sternomandibularis muscles were frozen at 3 hr postmortem thawed at various temperatures (18, 2, and $-2^{\circ}C$), and then meat quality and sensory properties were compared with those in chilled muscle (control). The meat thawed at $18^{\circ}C$ had lower ultimate pH, water holding capacity, and sensory scores and higher muscle shortening, thaw drip loss, and shear values than those of the other samples. The samples thawed at $-2^{\circ}C$ had significantly lower muscle shortening and higher sensory scores in tenderness and juiciness than those thawed at 18 and $2^{\circ}C$. Muscle shortening, pH, WHC, shear values, and sensory properties were not significantly different between control and sample thawed at $-2^{\circ}C$. By holding at $-2^{\circ}C$, thaw shortening was prevented and tender meat comparable to the chilled meat was obtained. These results indicate that thaw shortening can be largely eliminated if the frozen pre-rigor muscle is thawed at $-2^{\circ}C$.

• The Journal of Information Systems
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• v.27 no.4
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• pp.1-33
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• 2018

Purpose The purpose of this study is to review topic and survey methodological trends in 'The Journal of Information Systems' in order to present the practical guidelines for the future IS research. By attempting to conduct a meta-analysis on both topic and survey methodological trends, this study could provide researchers wishing to pursue this line of work further with what can be done to improve IS disciplines. Design/methodology/approach In this study, we have reviewed 185 papers that were published in 'The Journal of Information Systems' from 2010 to 2018 and classified them based on topics studied and survey methodologies used. The classification guidelines, which was developed by Palvia et al.(2015), has been used to capture the topic trends. We have also employed Struab et al.(2004)s' guidelines for securing rigor of validation issues. By using two guidelines, this study could also present topic and rigor trends in 'The Journal of Information Systems' and compare them to those trends in International Journals. Findings Our findings have identified dominant research topics in 'The Journal of Information Systems'; 1) social media and social computing, 2) IS usage and adoption, 3) mobile computing, 4) electronic commerce/business, 5) security and privacy, 6) supply chain management, 7) innovation, 8) knowledge management, and 9) IS management and planning. This study also could offer researchers who pursue this line of work further practical guidelines on mandatory (convergent and discriminant validity, reliability, and statistical conclusion validity), highly recommended (common method bias testing), and optional validations (measurement invariance testing for subgroup analysis, bootstrapping methods for testing mediating effects).

• Food Science of Animal Resources
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• v.26 no.2
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• pp.189-196
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• 2006

To investigate the effects of stretching and temperature of pre-rigor muscle on sarcomere length and tenderness of beef, hot boned M. Iongissimus dorsi thoracis were stretched or non-stretched, and stored at $0^{\circ}C$ for 48 hrs ($0^{\circ}C$ stretched and $0^{\circ}C$ non-stretched) or at $10^{\circ}C$ for 7 hrs followed by $0^{\circ}C$ for 41 hrs ($10^{\circ}C$ stretched and $10^{\circ}C$ non-stretched). There was no significant difference in muscle pH and drip loss between $10^{\circ}C$ stretched and $10^{\circ}C$ non-stretched samples, but they were significantly (p<0.05) lower in pH and drip loss than $0^{\circ}C$ stretched and $0^{\circ}C$ non-stretched samples. Stretched muscles at $0^{\circ}C$ showed significantly (p<0.05) higher cook loss than control muscles. Sarcomere length of $10^{\circ}C$ stretched muscle was significantly (p<0.05) longer than that of control. However, control muscle showed significantly (p<0.05) higher value of shear force at 2 and 14 days postmortem compared to that of $10^{\circ}C$ stretched muscle. Panels rated $10^{\circ}C$ stretched muscle as having a significantly (p<0.05) better tenderness, flavor and overall acceptability compared to those of control muscle. Results suggest that longer sarcomere length and tender beef could be obtained by stretching of pre-rigor muscle and storing it at $10^{\circ}C$ for 7 hrs followed by $0^{\circ}C$ for 41 hrs.

• Proceedings of the Korean Society of Life Science Conference
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• 2005.04a
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• pp.205-205
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• 2005

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.438-446
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• 2006

The aim of this study was to determine the optimum storage time of flounder and seabream for the preparation of flatfish and sushi. With increasing storage time(0-6 hours) at 4$^{\circ}C$, the moisture, -and fat contents of flounder and seabream flatfish decreased while the total number of bacteria increased. Eicosapentaenoic acid and palmitic acid had the highest content in the flatfish fatty acid composition. The pH of flounder and seabream flatfish both decreased at 4 and 3 hours, respectively, and then increased. With increasing storage time, the hardness and cohesiveness decreased, while the springiness, gumminess,-and chewiness initially increased but then decreased. The rigor mortis increased with increasing storage time and the K values of flounder and seabream flatfish both increased at 4 and 3 hours, respectively, and then decreased, whereas ATP contents decreased and then increased. In the sensory evaluation of sushi, the flounder sushi with flatfish stored for 4 hours and the seabream sushi with flatfish stored for 3 hours were found to be the best making condition.

• Child Health Nursing Research
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• v.23 no.4
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• pp.416-428
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• 2017

Purpose: Tonsillectomy is a very common surgical procedure, particularly in children. The purpose of this study was to identify current evidence in nursing research on pediatric tonsillectomy by analyzing and evaluating Korean nursing studies related to pediatric tonsillectomy. Methods: An integrative literature review of Korean pediatric tonsillectomy research was conducted. Databases were searched to identify research that related to nursing care for pediatric tonsillectomy children. Results: Of the 115 studies identified, 13 studies met the inclusion criteria for this review. All studies were experimental studies and most of those studies had a quasi experimental design. No correlational studies or qualitative studies were found. Providing nursing information and education for children and their mothers at pre, during, and post tonsillectomy by pediatric nurses were found to be effective in reducing children's pain and anxiety and their mother's anxiety and uncertainty, and increasing children's appropriate sick role behaviors and their mother's satisfaction with nursing services provided and knowledge related to tonsillectomy. Conclusion: Although most studies reported positive effects in terms of post tonsillectomy outcomes, lack of methodological rigor limits the current evidences for pediatric tonsillectomy nursing interventions. Greater attention to improve methodological rigor for Korean research on pediatric tonsillectomy is needed.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.05a
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• pp.17-25
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• 2002

Application of electrical stimulation in the red meat species (eg. beef and sheep) processing has been erratic around the world and this may reflect an incomplete knowledge of how to optimise the technology. Although it is well established that stimulation increases the rate of post-mortem glycolysis other biochemical and biophysical effects have been implicated with the use of this technology. On the basis of currently available knowledge, this mini-review seeks to examine the current theories about the effect of stimulation on post-mortem muscle. The classical view that stimulation prevents muscle from shortening excessively during rigor development has been expanded to include the possibility that it also results in physical disruption of muscle structure. The interaction of these effects with the acceleration of the rate of proteolysis through activation of the calpain protease system has not been comprehensively reviewed in the past. As a result of conclusion driven, this article highlights several areas that may prove fruitful for further research. The challenge for further development of electrical stimulation systems is optimisation of the activation of the enzyme systems in parallel with manipulation of chilling regimes so as to ensure rigor mortis is achieved at temperatures which minimise shortening. The potential of regional stimulation of sections of the carcass to achieve this outcome is worthy of study given the different fibre composition of muscles and temperature gradients.