• 축산식품과학과 산업
• /
• v.1 no.1
• /
• pp.51-58
• /
• 2012

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2001.02a
• /
• pp.345-351
• /
• 2001

• Culinary science and hospitality research
• /
• v.8 no.2
• /
• pp.217-226
• /
• 2002

Stuffed pork cutlets were prepared by adding kimchi, pineapple, and seasoned green onion, and they were analyzed to measure sensory and nutritional characteristics. Sensory evaluation means of stuffed pork cutlet with kimchi, pineapple and seasoned small green onion was significantly higher than means of control pork cutlet especially for appearance after cutting, tenderness of meat, tenderness of stuffing, moistureless of stuffing, balance of meat and stuffing, flavor before taste, and flavor after taste. Dietary fiber, Vit. A, and Vit. C of kimchi pork cutlet was higher than them of control pork cutlet and frozen pork cutlet Dietary fiber, K and Vit. C of pineapple pork cutlet was higher than them of control pork cutlet. And Dietary fiber, Vit Ca, and P contents of pineapple pork cutlet was higher than them of frozen pork cutlet. Vit. A, $\beta$-carotene, dietary fiber, Ca, and P contents of seasoned small green onion pork cutlet was higher than them of control pork cutlet and frozen cutlet.

• Journal of Trauma and Injury
• /
• v.26 no.1
• /
• pp.30-33
• /
• 2013

A 55-year-old woman was seen in the emergency department with posterior neck pain and a headache after a traffic accident. Physical examination revealed tenderness on palpation over the posterior skull and a midline spinous process of the cervical spine without neurologic deficit. A plain radiograph of the cervical spine demonstrated the absence of the lateral portion of the posterior arch of the atlas and very lucent shadowing of the anterior midline of the atlas, suggesting a fracture of the anterior arch. On three-dimensional computed tomography (CT) of the cervical spine, anterior and posterior bony defects of the atlas were noted. Well-corticated defects were noted with sclerotic change and with no evidence of soft tissue swelling adjacent to the bony discontinuities, consistent with a congenital abnormality. With conservative therapy, the patient gradually showed a lessening of the midline tenderness. Careful investigation with radiography or CT is needed for these patients to avoid confusion with a fracture, because these patients seldom need surgical treatment.

• Journal of Trauma and Injury
• /
• v.26 no.4
• /
• pp.319-322
• /
• 2013

A 66 year-old woman had cervical spinal cord injury by an automobile. We performed emergency operation for partial quadriplegia. She recovered from motor weakness gradually, but complained of abdominal distension and mild dyspnea. A physical examination of her abdomen did not have tenderness and rebound tenderness. She underwent a decubitus view of chest X-ray due to aggravated dyspnea at postoperative 4 days. We detected free air gas of abdomen and immediately identified a cause of pneumoperitoneum by abdominal computed tomography. We performed an emergent laparotomy and confirmed a jejunal perforation. After an operation, she recovered well and is under rehabilitation.

• Advances in pediatric surgery
• /
• v.3 no.1
• /
• pp.68-70
• /
• 1997

One case of primary omental torsion in a 10 year-old, 43 kg boy is presented. He presented with a history of acute, continuous pain in the upper abdomen, aggravated by changes of position. Physical examination of his abdomen showed board-like rigidity. tenderness and rebound tenderness over the entire abdomen. The preoperative diagnosis was perforated peptic ulcer. Exploratory laparatomy revealed torsion of the greater omentum. The torsed omentum was excised and the outcome was good. Omental torsion is a rare surgical condition and is difficult to diagnose prior to operation. Therefore, in case of negative exploration for acute abdomen, the omentum should be included among the organs examined. In addition, careful search for an inflammatory focus should be made, because secondary omental torsion with intraabdominal sepsis is much more common than primary torsion.

• Asian-Australasian Journal of Animal Sciences
• /
• v.20 no.11
• /
• pp.1746-1753
• /
• 2007

Steers (n = 335) of known genetic background from four fundamentally different growth types were subjected to two production systems to study differences in cooking loss (CL), tenderness, and chemical composition. Growth types were animals with genetic potential for large mature weight-late maturing (LL), intermediate mature weight-late maturing (IL), intermediate mature weight -early maturing (IE), and small mature weight-early maturing (SE). Each year, in a nine-year study, calves of each growth type were weaned and five steers of each growth type were developed on pasture or feedlot and harvested at approximately 20 and 14 mo of age, respectively. Data collected were CL and Warner-Bratzler shear force (WBS) for the Longissimus dorsi (LM), Psoas major (PS), and Quadriceps femoris (QF) muscles. Chemical composition was also determined from the right fore- and hindquarter. Data were analyzed using least squares analysis of variance for unequal subclass numbers. The beef growth $type{\times}production$ system interaction was significant for CL and WBS of the LM and ash in the lean trim of the forequarter. Growth types of LL and IL had greater (p<0.05) mean percentage CL in the PS and QF muscles than did IE and SE steers. Growth type LL had the highest (p<0.05) mean for both moisture and protein in the fore- and hindquarters; while SE had the lowest numerical mean value for moisture and protein in the fore- and hindquarters. Shear force of the PS did not differ (p>0.05) among steers of the four growth types. Increasing challenges to the cattle feeding industry may dictate that pasture development play a larger role in future production regimes. Producers should strive to match genetic growth type with available resources in order to remain viable and continue producing a quality product.

• Physical Therapy Korea
• /
• v.23 no.1
• /
• pp.65-71
• /
• 2016

Background: The unilateral prone arm lift (UPAL) is commonly used to exercise the lower trapezius muscle. However, overactivation of the upper trapezius can induce pain during UPAL exercises in subjects with upper trapezius tenderness. Objects: The purpose of this study was to investigate the effects of position of ipsilateral neck rotation (INR) on the inhibition of upper trapezius muscle activity and the facilitation of the lower trapezius muscle when performing UPAL exercises. Methods: In total, 19 subjects with upper trapezius tenderness were recruited for the study. Electromyographic (EMG) activity was measured in the upper, middle, and lower trapezius muscles during UPAL with and without INR position. Wilcoxon signed-rank test was used to compare EMG activity in the trapezius muscles and the muscle ratios. Results: EMG activity in the upper trapezius muscles was decreased significantly in the INR condition compared to without the position with INR during UPAL exercises (p<.05). EMG activity in the middle and lower trapezius was not significantly different between the with and without INR conditions (p>.05). However, the ratio of lower to upper trapezius activation showed a significant increase in the INR condition compared to the without INR condition (p<.05), indicating greater lower trapezius activation relative to the upper trapezius in the INR position than in the without INR position. Conclusions: The EMG results obtained in this study suggest that the position with INR reduced overactivation in the upper trapezius and improved muscle imbalance during lower trapezius exercises in individuals with upper trapezius tenderness.

• Asian-Australasian Journal of Animal Sciences
• /
• v.31 no.7
• /
• pp.1036-1042
• /
• 2018

Meat quality is a very difficult term to define because it means different things to different people. When purchasing beef, consumers in the United States are likely to consider color, price, marbling level, subcutaneous fat trim, or cut thickness when determining the quality of beef. Once consumers have consumed the product, meat quality becomes exponentially more difficult to define due to the subjective nature of this term. Traditionally, tenderness, juiciness, and flavor have been considered the three most important factors that determine the palatability of beef. Therefore, American meat science beef research and industry focus has turned to measuring and quantifying these 3 attributes objectively and subjectively, and to determining what influences them. In reviewing the scientific literature, attempting to meaningfully summarize the findings of the thousands of studies on beef meat quality is impossible due to the inherent differences in the objective and methodology of studies. Fortunately, the United States beef industry and their national trade association, the National Cattlemen's Beef Association (NCBA), have conducted numerous surveys and audits to characterize the quality of the products being produced and marketed by their cattlemen and the palatability perceptions of their consumers. The data produced by these studies is quite large and impossible to summarize in entirety in this review. Therefore, this review concentrates on the most important attributes that determine the value of a beef carcass and objectively measured and consumer-assessed palatability characteristics of fresh meat from these carcasses from 1987 through 2010.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.30 no.7 s.155
• /
• pp.1012-1024
• /
• 2006

The purpose of this study is to investigate the effect of color, shirt tone, tie tone, perceiver's gender on impression formation by applying tone on tone coloration of shirt and necktie: coloration of two colors. The experimental materials developed for this study were a set of stimulus and response scales. The stimuli were 32 upper body photographs which were color outputs by CAD system(4D-box program). We unified those colors of shirts and neckties same, then made shirt and necktie tone differently. 27 bi-polar adjectives, each of which was graded into seven in its degree, were used to evaluate the impression. The subjects of this research were 192 male and 192 female college students in Gyeongnam province including Jinju City. The data was analyzed by using SPSS program. Analysis methods were four-way ANOVA. The items of the adjectives were classified into 5 impression dimension. - potency, activity, attractiveness, visibility and tenderness. Color, shirt tone, tie tone, and perceiver gender influenced on 5 impression formation by interaction as well as independently. Blue tie with vivid, light or dull tone had an effect on the formation of potency impression, vivid or light tone of shirt affected activity regardless of color or tie tone. As shirt and tie had different tone, effect on the formation of attractiveness impression, light tone had a negative effect on visibility but positive effect on tenderness. red color were more effective than blue expressed on visibility and tenderness in shirt or tie.