http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Boin Lee,Young Min Choi 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.1
The objective of this study was to investigate the correlations of marbling characteristics, including marbling score, intramuscular fat (IMF) content, and fleck traits, with meat quality traits and histochemical characteristics of the longissimus thoracis muscle from Hanwoo steers. Marbling fleck characteristics, especially area, number, and fineness (F) index, measured by computerized image analysis were strongly correlated with marbling score and IMF content (p<0.05). However, coarseness (C) index and F/C ratio were somewhat limited relationships with marbling score. In contrast, the IMF content and the number of smaller white flecks increased with increasing lightness value (p<0.05). Moreover, beef with higher marbling scores showed lower cooking loss and Warner-Bratzler shear force value compared to beef with lower marbling scores (p<0.05). Regarding the muscle bundle traits, as number of bundle increased, number of marbling flecks increased (p<0.05), although most marbling characteristics did not have significant correlation with muscle fiber or bundle characteristics.
( Boin Lee ),( Sang Yun Ha ),( Dae Hyun Song ),( Hyun Woo Lee ),( Soo Youn Cho ),( Cheol Keun Park ) 대한소화기학회 2014 Gut and Liver Vol.8 No.6
Background/Aims: Ribonucleotide reductase subunit M2 (RRM2) catalyzes the production of deoxynucleotide triphosphates, which are necessary for DNA synthesis. RRM2 has been reported to play an active role in tumor progression, and elevated RRM2 levels have been correlated with poor prognosis for colorectal cancer patients. This study aimed to elucidate the prognostic significance of RRM2 protein expression in hepatocellular carcinoma after surgery. Methods: RRM2 protein expression was evaluated using immunohistochemistry in tumor tissues from 259 hepatocellular carcinoma patients who underwent curative hepatectomy. Results: High RRM2 expression was observed in 210 of 259 patients (81.1%) with hepatocellular carcinomas. High RRM2 expression was significantly associated with viral etiology (p=0.035) and liver cirrhosis (p=0.036). High RRM2 expression was correlated with early recurrence (p=0.004) but not with late recurrence (p=0.144). Logistic regression analysis revealed that high RRM2 expression (p=0.040) and intrahepatic metastasis (p<0.001) were independent predictors of early recurrence. High RRM2 expression unfavorably influenced both shorter recurrence-free survival (p=0.011) and shorter disease-specific survival (p=0.002) and was an independent predictor of shorter disease-specific survival (p=0.008). Conclusions: High RRM2 protein expression might be a useful marker for predicting early recurrence and may be a marker for poor prognosis of hepatocellular carcinoma after curative hepatectomy. (Gut Liver 2014;8:662-668)
Boin Lee,Sungho Yoon,Younkyung Lee,Eunmi Oh,Yun Kyung Yun,Byoung Do Kim,Keigo Kuchida,Hee Kyung Oh,Jeehwan Choe,Young Min Choi 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.3
It is important to understand how marbling traits and tenderness differ among beef steaks from the carcass grading site and other regions within the longissimus thoracis (LT) muscle, as these characteristics are closely associated with consumer acceptability and willingness to purchase. Thus, the aim of this study was to compare the marbling fleck traits and objective tenderness parameters in the groups classified by the coarseness index (CI) of marbling fleck (high and low groups) at the carcass grading site (13th thoracic vertebra; 13T) and three different locations (13T, 9T, and 6T) within the LT muscle from well-marbled (marbling score 7 to 9) Hanwoo steer. Image analysis showed that the longitudinal locations had a significant effect on marbling fleck traits. The total area of large marbling fleck divided by the total marbling area (coarseness) was higher at the central region (13T to 12T) compared to the front thoracic region (6T to 5T) in the high CI group (0.23 vs. 0.17, p<0.05), whereas no significant differences were observed in the total number of marbling fleck within the LT muscle in the high or low CI groups (p>0.05). Location effect on objective tenderness parameters within the LT muscle was somewhat limited, although the high CI group had a lower Warner-Bratzler shear force (WBS) value than did the low group (p<0.05). Taken together, the degree of coarseness of marbling fleck decreased from the carcass grading site to the front thoracic site, whereas the objective tenderness parameters, including WBS and hardness, of the grading site did not differ from the other regions within the LT muscle.
Boin Lee,Chun Ho Park,Jae Yeong Kim,Hyeonbin,Dasol Kim,Dong Kook Cho,Young Soon Kim,Young Min Choi 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.4
This study aimed to investigate the influence of Astragalus membranaceus (AM), Adenophora triphylla (AT), and Ulmus pumila (UP) extracts on the quality traits, palatability, and storage stability of sous-vide (SV) cooked chicken breasts. Chicken breasts were marinated in AM, AT, or UP extracts for 1 h, and then consistently cooked at a constant temperature of 60℃ for 2 h. SV cooked chicken breasts with the UP extract exhibited lower lightness and higher yellowness values on the surface region compared to those with the AM and AT extracts (p<0.05). The control and UP groups displayed a similar overall visual acceptability (p>0.05), although the UP group had lower color acceptability (p<0.01). The UP group also had higher flavor and lower off-flavor intensities compared to the control group (p<0.05), although similar scores were observed in tenderness attributes and juiciness among the groups (p>0.05). Owing to these results regarding overall sensory acceptability, samples from the UP group were more preferred by the trained panelists compared to samples from the control group (p<0.001). On 14 d of cold storage, all the groups with herbal medicinal extracts exhibited a lower concentration of thiobarbituric acid-reactive substances than the control group (p<0.05), and the AT and UP groups showed lower values compared to the AM group due to their higher flavonoid contents (p<0.001). Therefore, meat marination with herbal plant extracts before SV cooking can be effective for enhancing the overall quality of SV cooked chicken breast.
이보인(Boin Lee),유진선(Jinseon Yoo),정소연(Soyon Jeong),박소담(Sodam Park),신창범(Changbeom Shin) 한국HCI학회 2013 한국HCI학회 학술대회 Vol.2013 No.1
양이 많아지고 다양해진 현재의 실생활에 유용한 정보를 제공하며 전 세계의 사람들이 만날 수 있는 커뮤니티를 형성할 수 있는 공간으로 ‘카페’를 제안한다. 혁신적인 기술 바탕의 테이블 디스플레이는 B2B (Business to Business)로만 구매가 가능하여 일반인들의 접근성을 제한한다는 단점이 있지만, 다양한 사람들이 오고가는 장소로 삶의 모습이 잘 드러나는 곳인 카페에 설치함으로써 일반인들의 친밀감을 높이고 동시에 사용자와 가장 가까운 거리에 위치하여 그 안에서 다양한 경험을 제공한다. 본 연구에서 제안하는 컨텐츠는 소비자들에게 모바일 기기와 연동하여 그들의 필요를 바탕으로 새로운 경험을 주는 한편 카페에는 독창적인 브랜드 이미지 구축을, 기업에는 브랜드 친밀도 향상 이라는 결과를 얻게 할 것이다. 다양한 경험 컨텐츠로 구성된 테이블 디스플레이는 윈-윈 비즈니스의 형태를 갖춰 쌍방에게 다양한 이득을 취하게 하여 막대한 수익 체계를 형성할 것으로 기대된다. the amount of information has become more and more diverse, we were to form a community that can provide useful information about the real world and connect with other people. The table display based on innovative technology, which is only available in B2B(Business to Business), is very inconvenient because it is limited to the public. By installing this at a well exposed cafe where a variety of people come and go, it increases the intimacy of the public and provide a variety of experiences within the location closest to you. In this study the contents we purpose to give new experience based on consumers needs, at the same time giving a unique brand image to the cafe and gives the corporate brand familiarity. A table display with a variety of contents to experience is expected to form a win-win business bringing huge profits to both parties.
딥러닝 기반 2D 객체 인식 모델과 저비용 LiDAR 센서를 이용한 실시간 3D 객체 탐지 시스템 개발
이애진 ( Aejin Lee ),황예진 ( Yejin Hwang ),정보인 ( Boin Jeong ),이기용 ( Ki Yong Lee ) 한국정보처리학회 2023 한국정보처리학회 학술대회논문집 Vol.30 No.2
최근 자율주행 기술이 큰 주목을 받고 있지만 고가의 센서를 필요로 하기 때문에 연구 및 상용화에 큰 어려움을 겪고 있다. 따라서 본 논문은 쉽게 사용 가능한 딥러닝 2D 객체 인식 모델과 범용 태블릿에 탑재된 저비용 LiDAR 센서를 이용하여 실시간 3D 객체 탐지가 가능한 시스템을 개발한다. 개발된 시스템을 실제 1/10 크기의 차량 모델에 적용하여 테스트해본 결과 개발 용이성과 정확도 측면에서 자율주행을 위한 저비용 센서로 충분히 활용될 가능성이 있음을 확인하였다.
Yeongkwon Yun,Boin Lee,Kimun Kwon,Sejoo Kang,Eunmi Oh,Young Min Choi 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.1
The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1+ and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle showed a higher collagen content and a lower intramuscular fat content than the LT muscle (p<0.05). As expected, the Warner-Bratzler shear force value was greater in the LT 1 grade (LT-1) muscle than the LT-1+ muscle (p<0.05); whereas no difference was observed between the grades in the VL muscle at 24 h postmortem. Compared to 0 d of aging, tenderness scores significantly increased after 14 and 21 d of aging in the LT and VL muscles, respectively (p<0.05). Additionally, there was no difference in tenderness score between the VL-1+ aged for 21 d and the LT-1 at 24 h postmortem, although tenderness score was greater in the LT than the VL at each period (p<0.05). Moreover, the VL-1+ steak exhibited a higher tenderness score than the VL-1 steak at 21 and 28 d of aging (p<0.05). On the other hand, the effect of aging time on juiciness and flavor in the VL muscle was somewhat limited unlike the LT muscle. Taken together, the VL muscle requires a longer aging time than the LT muscle to improve consumer preference. Considering the tenderness, using a higher quality grade for aging is more useful in the VL muscle.