브랜드 한우고기 연도 조사 - 2007 : 육질등급 및 소분할 부위별 전단력 평가

김진형,성필남,조수현,정다운,인태식,정진형,박범영,이종문,김동훈,안종남,Kim, Jin-Hyoung,Seong, Pil-Nam,Cho, Soo-Hyun,Jeong, Da-Woon,In, Tae-Sik,Jeong, Jin-Hyung,Park, Beom-Young,Lee, Jong-Moon,Kim, Dong-Hun,Ahn, Chong-Nam 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.3

Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades ($1^{++}$, $1^+$, 1) at 13 stores were evaluated the tenderness using Warner-Bratzler shear (WBS). The beef frequency ratio (%) depending on postmortem aging periods were investigated. The 37.5 (quality grade $1^{++}$), 45.8 (quality grade $1^+$), and 36.4% (quality grade $1^{++}$) of branded beef were aged for < 7 d, 26.6 (quality grade $1^{++}$), 47.2 (quality grade $1^+$) and 36.4% (quality grade 1) were aged for $7{\sim}13$ d, and 31.3 (quality grade $1^+$), 4.2 (quality grade $1^+$) and 25.8% (quality grade $1^+$) were aged for 14 to 20 d. The temperature of cold room in stores was ranged average 2.27 to $2.42^{\circ}C$. WBS values for ansimsal (tenderloin), witdngsimsal (ribeye), cheggtsal (shortloin), doganisal (knuckle) and moongchisatae (hind shank) from branded Hanwoo beef of quality grade $1^{++}$ were tender than those from branded Hanwoo beef of quality grade 1 (p<0.05). WBS values for ansimsal (tenderloin) were 2.56 (quality grade $1^{++}$), 2.76 (quality grade $1^+$) and 3.10 kg (quality grade 1), respectively, and those for doganisal (knuckle, quality grade $1^{++}$), hongdukesal (eye of round, quality grade $1^+$) and bosupsal (top sirloin, quality grade 1) were 4.76, 4.96 and 5.66kg, respectively (p<0.05). The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts from branded Hanwoo beef of quality grade $1^{++}$ were 100 [ansimsal (tenderloin) and cheggtsal (shortloin)], 87.5 [witdngsimsal (ribeye)] and 62.5% [bosupsal (top sirloin)], whereas that of WBS > 4.6 kg were 50.0% [hongdukesal (eye of round) and doganisal (knuckle)]. The frequency ratio of WBS < 3.9 kg in the an subprimal cuts of quality grade $1^+$ were 100 [ansimsal (tenderloin) and witdngsimsal (ribeye)] and 44.4% [cheggtsal (shortloin) and gurisal (chuck tender)], whereas that of WBS > 4.6 kg were 66.7 [hongdukesal (eye of round)], 55.6 [doganisal (knuckle)] and 44.4% [bosupsal (top sirloin)]. The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts of quality grade 1 were 88.9 [ansimsal (tenderloin)], 62.5 [cheggtsal (shortloin)] and 44.4% [witdngsimsal (ribeye)], whereas that of WBS > 4.6 kg were 100.0 [doganisal (knuckle)] 62.7 [hongdukesal (eye of round)], 62.5 [gurisal (chuck tender)] and 55.6% [moongchisatae (hind shank)]. From these results, subprimal cuts from branded Hanwoo beef were marketed with short aging periods and high frequency ratio (%) of WBS > 4.6 kg.

숙성온도와 기간이 한우 거세우 배최장근의 육질 특성에 미치는 영향

김진형,조수현,성필남,하경희,김학균,박범영,이종문,김동훈,안종남,Kim, Jin-Hyoung,Cho, Soo-Hyun,Seong, Pil-Nam,Hah, Kyung-Hee,Kim, Hak-Kyun,Park, Beom-Young,Lee, Jong-Moon,Kim, Dong-Hun,Ahn, Chong-Nam 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.2

본 연구는 숙성온도와 숙성기간이 한우 거세우 배최장근의 육질 특성에 미치는 영향을 구명하고자 숙성온도를 0, $4^{\circ}C$로 하여 2, 7, 14, 21, 28, 49일 동안 숙성하면서 한우 거세우 배최장근의 pH, 전단력, MFI, 가열 및 육즙감량, 전자현미경 관찰, 관능검사 및 아미노산 조성을 분석하였다. pH는 숙성온도가 $0^{\circ}C$일 때 숙성 21일까지, 숙성온도가 $4^{\circ}C$일 때 숙성 14일까지 증가하다가 감소하였다(p<0.05). 전단력 값은 숙성 14일부터 28일까지 $4^{\circ}C$에서 숙성한 배최장근이 $4^{\circ}C$보다 유의적으로 낮았고, 숙성기간이 경과함에 따라 유의적으로 연도가 향상되었다(p<0.05). MFI의 경우 $4^{\circ}C$에서 숙성한 배최장근 보다 $0^{\circ}C$에서 높은 경향을 보였고, 숙성기간이 경과함에 따라 유의적으로 증가하였다(p<0.05). $0^{\circ}C$에서 숙성한 배최장근의 가열 및 육즙감량이 $4^{\circ}C$보다 적은 경향이었고, 숙성기간이 경과함에 따라 유의적으로 증가하였다(p<0.05). 관능검사에서 연도와 다즙성은 $0^{\circ}C$에서 숙성한 배최장근이 $4^{\circ}C$ 보다 좋은 평가를 보였고, 숙성기간이 경과하면서 유의적으로 높은 평가를 얻었다(p<0.05). 전자현미경에 의한 미세구조 변화는 $4^{\circ}C$에서 숙성한 배최장근이 $0^{\circ}C$보다 1주일 빠르게 Z-disk의 붕괴가 확실하게 관찰되었고, 숙성기간이 경과하면서 Z-disk의 붕괴정도가 많아졌다. 아미노산 함량 변화는 $4^{\circ}C$에서 숙성한 배최장근이 $0^{\circ}C$보다 높은 경향이었고, 숙성기간이 경과하면서 각 아미노산 조성의 함량이 유의적으로 증가하였다(p<0.05). 이상의 결과를 종합하면, 한우 거세우 등심의 최적 숙성 조건은 $0^{\circ}C$에서는 14일간, $4^{\circ}C$에서는 7일간 숙성하는 것이 바람직한 것으로 사료되며, 향후 숙성기술의 산업적 적용을 위하여 한우의 부위 및 근육별 적정 숙성기간 설정 연구가 필요할 것으로 생각된다. This study was conducted to investigate the effect of ageing temperature(0 and $4^{\circ}C$) and time(2, 7, 14, 21, 28, and 49 days) on the meat quality of longissimus muscle from Hanwoo steer. The pH, Warner-Bratzler shear force(WBSF), myofibrillar fragmentation index(MFI), cooking and purge loss, sensory, morphological changes, and amino acid composition were assessed. The pH of longissimus muscle increased significantly(p<0.05) for 21 days at $0^{\circ}C$ and 14 days at $4^{\circ}C$, but decreased thereafter. Longissimus muscle aged from 14 days to 28 days at $4^{\circ}C$ had a lower WBSF than longissimus muscle aged at $0^{\circ}C$(p<0.05). The WBSF of longissimus muscle decreased significantly(p<0.05) with ageing time. The MFI, cooking and purge loss, tenderness, and juiciness scores were higher for longissimus muscle aged at $4^{\circ}C$ than at $0^{\circ}C$. As ageing time increased, the MFI, cooking and purge loss, tenderness, juiciness, and amino acid composition of longissimus muscle increased significantly(p<0.05) with ageing at 0 or $4^{\circ}C$. Transmission electron microscopy showed Z-disk degradation and morphological changes of the myofibrils correlating with increased tenderness during the ageing time. Based on these results, the proper ageing conditions of longissimus muscle of Hanwoo steer were 14 days of ageing at $0^{\circ}C$ or 7 days of ageing at $4^{\circ}C$. However, further study on the application of ageing technology to this industry is necessary for the optimization of ageing conditions for the sub-primals or muscles from Hanwoo beef.

국내 콘택트렌즈 관련 합병증 양상에 대한 설문 조사: 한국콘택트렌즈학회

김진형,송종석,현준영,정성근,김태진,Jin Hyoung Kim,Jong Suk Song,Joon Young Hyon,Sung Kun Chung,Tae Jin Kim 대한안과학회 2014 대한안과학회지 Vol.55 No.1

Purpose: To investigate the epidemiology of contact lens (CL)-related complications in Korea. Methods: A questionnaire regarding CL-related complications including patient’s gender, age, causative factors, and signs and symptoms was distributed to members of the Korean Ophthalmological Society by The Korean Contact Lens Study Society and the results of the questionnaire analyzed. Results: Responses to the questionnaire written by ophthalmologists from 22 institutes and clinics were collected from 499 subjects over a 20-month period starting in October 2008 and analyzed. The mean age of respondents was 22.9 years and the male-to-female ratio was 1:8.1. The soft CL and cosmetic colored lens comprised the majority (46.6% and 42.1%, respectively) of the reported cases, followed by the rigid gas permeable lens (RGP lens; 10.6%) and orthokeratology lens (0.8%). In subjects using a cosmetic colored lens, 62.2% showed emmetropia and 89.1% of the lenses were prescribed by opticians. The main complications included corneal erosion, sterile corneal infiltrate, allergic disease, conjunctival injection, corneal ulcer, and dry eye syndrome. The most common causative factor of complications was excessive lens wear. Comparing main causative factors according to the RGP lens prescriber, the most common factor was poor lens fit. Conclusions: The number of cosmetic colored lens-related complications in the emmetropic eyes of young patients is increasing rapidly. Considering opticians are the main CL prescribers in CL-related complications, Korean ophthalmologists need to pay more attention to CL fitting and constant education of patients regarding proper CL wear and care. J Korean Ophthalmol Soc 2014;55(1):20-31

한우 성숙도와 추출횟수가 사골용출액의 화학적 특성에 미치는 영향

김진형,조수현,성필남,하경희,정진형,임동균,박범영,이종문,김동훈,안종남,Kim, Jin-Hyoung,Cho, Soo-Hyun,Seong, Pil-Nam,Hah, Kyung-Hee,Jeong, Jin-Hyung,Lim, Dong-Gyun,Park, Beom-Young,Lee, Jong-Moon,Kim, Dong-Hun,Ahn, Chong-Nam 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.4

본 연구는 시중에 유통중인 한우 사골의 과학적인 거래기준을 제시하고자 성숙도 2(수소), 성숙도 2(거세), 성숙도 3-9(암소)의 한우 반도체 각 4두에서 사골(상완골, 전완골, 대퇴골, 하퇴골)을 구입하여 총 4회 추출한 사골 용출액의 탁도와 색도(명도), 콜라겐과 단백질 함량, 칼로리 및 콘드로이친 황산 함량을 분석하였다. 성숙도 2에 해당하는 한우 수소와 거세우 사골 용출액의 탁도와 명도가 성숙도 3부터 9에 해당하는 한우 암소 사골용출액 보다 유의적으로 높게 나타났다(p<0.05). 추출횟수에 따른 탁도와 명도의 변화는 전체 성숙도에서 2차 추출까지 증가하다가 이후 유의적으로 감소하였다(p<0.05). 성숙도 2에 해당하는 한우 수소와 거세우 사골 용출액의 콜라겐과 단백질 함량이 가장 높게 나타났다(p<0.05). 성숙도 2에 해당하는 한우 수소와 거세우 사골 용출액의 칼로리와 콘드로이친 황산 함량이 성숙도 3부터 9에 해당하는 한우 암소 사골용출액 보다 유의적으로 높게 나타났다(p<0.05). 또한 추출횟수에 따른 콘드로이친 황산 함량 변화는 전체 성숙도에서 추출횟수가 증가 할수록 유의적으로 감소하였다(p<0.05). 이상의 결과를 종합하면, 전체 실험항목에서 성숙도 2(수소와 거세우) 사골용출액과 성숙도 3-9(암소) 사골용출액 간에는 차이가 있었으나, 전체 성숙도에서의 차이는 뚜렷하게 나타나지 않아 성숙도가 사골거래기준으로 적합한지는 보완적인 연구가 추가적으로 수행되어야 할 것으로 사료된다. This study was conducted to investigate the effect of maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions (up to 4 times) on the chemical properties of water extract from Hanwoo shank bones (arm, fore shank, round and hind shank). The turbidity, meat color (CIE L value), collagen, protein, caloric and chondroitin sulfate contents of samples were observed. The turbidity and lightness were higher for water extract of Hanwoo shank bones with a maturity score of 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). The turbidity and lightness of water extract from shank bones of all Hanwoo maturity scores significantly increased with the 1st and 2nd extractions, but significantly decreased with 3rd and 4th extractions (p<0.05). The collagen and protein contents were highest for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) (p<0.05). The caloric and chondroitin sulfate contents were higher for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). As the number of extractions increased, the chondroitin sulfate content significantly decreased (p<0.05). Based on these results, differences correlating with maturity scores were found only with collagen and protein contents. Therefore, further studies should be considered to address whether different maturity scores affect the price of shank bones in the meat industry.

한우 성숙도와 추출횟수가 사골용출액의 관능 특성에 미치는 영향

김진형,조수현,성필남,하경희,윤영탁,임동균,박범영,이종문,김동훈,안종남,Kim, Jin-Hyoung,Cho, Soo-Hyun,Seong, Pil-Nam,Hah, Kyung-Hee,Yun, Yeong-Tak,Lim, Dong-Gyun,Park, Beom-Young,Lee, Jong-Moon,Kim, Dong-Hun,Ahn, Chong-Nam 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.1

This study was conducted to investigate the effect of different maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions on water extract from Hanwoo shank bones (arm, fore shank, round and hind shank) with regard to sensory traits (white color, aroma, taste, overall acceptability). The white color of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was lighter than with maturity scores of 3-9 (cow) (p<0.05). The aroma of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was stronger than with other maturity scores 3-9 (cow) except for maturity score 5 (p<0.05). The taste and overall acceptability of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) were higher than with maturity scores of 3-9 (cow) (p<0.05). The white color, aroma, taste and overall acceptability of water extract from Hanwoo shank bones of all maturity scores significantly decreased as the number of extractions (from 2nd to 4th) increased (p<0.05). In conclusion, there were significant differences between maturity scores 2 and maturity scores 3-9 (cow) with regard to sensory traits. Further studies need to address whether different maturity scores affect the price of shank bones in the meat industry.

6층 비가새 철골구조물의 반강접 접합부에 관한 해석적 연구

김진형,강석봉,Kim, Jin Hyoung,Kang, Suk Bong 한국강구조학회 1999 韓國鋼構造學會 論文集 Vol.11 No.4

일반적으로 철골조의 구조해석과 설계시 접합부는 완전한 강절점과 활절점으로 가정되나 실제의 접합부는 반강접의 거동을 보인다. 본 논문에서 접합부의 연성도를 고려한 비선형 거동과 부재의 기하 비선형을 고려할 수 있는 구조해석 프로그램을 개발하였다. 6층 비가새 철골구조물에 대한 효율적인 반강접 접합부를 제안하였으며 반강접 접합부의 구조물 거동에 미치는 영향을 파악하였다. Structural analysis and design of steel frames is usually conducted under the assumption that beam-to-column connections are either fixed or pinned. In reality, each connection possesses a certain rotational stiffness. In this study, structural analysis program is developed, which takes into account the nonlinear behavior of framed structures including flexibility of semi-rigid connections and member geometric nonlinearity. Effective semi-rigid connections for a 6-story unbraced steel frame are suggested and the effect of flexible connections on the behavior of the structure are studied.

반경류형 회전차를 가진 원심송풍기의 깃이 없는 디퓨저 내의 선회실속에 관한 실험적 연구

김진형,조강래,Kim, Jin Hyoung,Cho, Kang Rae 대한기계학회 1998 大韓機械學會論文集B Vol.22 No.9

The vaneless diffusers are widely used in industrial centrifugal compressors which are required to operate within a wide flow range. When very high pressure gases are handled by centrifugal compressor. rotating stall is a serious problem because of the occurance of large aerodynamic exciting forces. Rotating stall mostly often occurs in the impellers but it can occur in vaneless diffusers as well. In this experimental study, the rotating stall in vaneless diffuser with radial type centrifugal impeller was measured by changing the flow rate with I-type, X-type hotwire. As the result, it was cleared which type of rotating stall of the impeller stall would occur and how many stall cells would appear relating with the flow rate. As the flow rate reduced, the propagation speed of rotating stall was reduced. But the stall cell number unchanged with respect to the flow rate.

경천사십층석탑의 오염물분포별 현황조사를 통한 석탑 풍화도에 관한 연구

김진형,이주완,강대일,Kim, Jin-Hyoung,Lee, Joo-Wan,Kang, Dai-Ill 국립문화재연구소 2004 保存科學硏究 Vol.25 No.-

The conservation treatments of 10-storied pagoda in the temple of Kyoungchunsa is progressed favorably to come to the finish since 1995. Most of all, the important conservation treatments are stone crack, exfoliation and partial form modification. This pagoda has been made up a complicated structure constructed using 142 stones. Therefore, the stone crack and exfoliation have been occurred as very varied forms. Especially, the stylobate of the pagoda has 19 substitution stones of 48 stones, which is40% of modern stone substitution. It is supposed that there is serious weathering on the stones. The other stones, which are no substitution stones, have some kinds of weathering and so we carried out inside replenishment and partial outside reconstruction of crack stones using high molecular resin and substitution stone. The stone of each storey has also partial difference, but the condition of serious weathering on the whole. We can detect general degree through treatment of high molecule resin or distribution research of contaminated material on 10-storied pagoda in the temple of Kyoungchunsa. Especially, we are able to analyze general weathering degree and know details weathering of each storey or direction for the difference of replenishment quantity and different pattern of stone crack degree. Also, the distribution research will accomplish very important parts of examining environment effects and use as research data of cultural heritage conservation field.

석조문화재 오염물 제거 방안의 표준화 수립 및 가치정립 I -설문조사의 통계를 중심으로-

김진형,정용재,김사덕,Kim, Jin-hyoung,Chung, Yong-jae,Kim, Sa-duk 국립문화재연구소 2007 保存科學硏究 Vol.28 No.-

It is very difficult to attain stable and satisfactory result satisfaction from newly developed materials and methodologies for conservation of cultural properties. In order for an effective conservation method, it is necessary that the manual for application of the proper materials and its methodology should be set up. However, stone conservation value must be established in advance of the manual, because the philosophical concepts and the technical methodology are not standardized. In this study, therefore, the conservators' opinion about the conservation for stone artifacts was collected. The opinions were based on the questionnaire about cleaning of surface contamination on masonry, and hereafter those will be referred to the conservation method about stone artifacts.

브랜드 한우고기의 연도예측을 위한 전단력과 관능특성의 상관관계

김진형,조수현,성필남,정다운,인태식,하경희,정명옥,박범영,이종문,김동훈,Kim, Jin-Hyoung,Cho, Soo-Hyun,Seong, Pil-Nam,Jeong, Da-Woon,In, Tae-Sik,Hah, Kyung-Hee,Jung, Meyung-Ok,Park, Beom-Young,Lee, Jong-Moon,Kim, Dong-Hun 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.1

The aim of this study was to determine the relationship between sensory properties and Warner-Bratzler shear (WBS) for branded Hanwoo beef. Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades ($1^{++}$, $1^+$, 1) at 13 stores were determined the tenderness using WBS and evaluated the sensory properties (tenderness, flavor, juiciness, overall acceptance) by trained sensory panels. The results of sensory evaluation were analyzed by four WBS value classes (<3.46 kg, 3.46-4.09 kg, 4.09-4.72 kg, >4.72 kg). The results from the sensory evaluation (tenderness, flavor, juiciness, overall acceptance) for subprimal cuts of WBS force value less than 3.46 kg had high scores, whereas WBS force value more than 4.72 kg had low scores (p<0.05). Correlation coefficient of WBS measurements with sensory ratings was -0.67 (tenderness), -0.53 (flavor), -0.49 (juiciness), and -0.57 (overall acceptance). From these results, consumers can distinguish sensory taste of branded Hanwoo beef using WBS categories and beef industry can apply index of taste for brand Hanwoo beef by WBS categories.