http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
송아지고기 소시지와 시중에 판매되는 우육과 돈육 소시지 제품의 저장특성 비교
이주호, 최정석, 이현진, 정구용, 최양일 忠北大學校 農業科學硏究所 2013 農業科學硏究 Vol.29 No.1
This study was undertaken to compare the storage characteristics between veal sausage and commercial pork and beef sausages in Korean domestic market. We manufactured 3_types of sausages and purchased 2_types of sausages in the market: T1(B-company product), T2(O-company product) and we made T3(smoked veal sausage), T4(smoked veal sausage with pepper) and T5(cooked veal sausage) products. During 20 days of storage at 4oC, T5 showed significantly higher in TBA value and VBN value (p<0.05). But TBA and VBN values showed normal range in all products. T3, T4, and T5 showed higher total microbial count than T1 and T2 (p<0.05). According to the result, beef and pork sausages in the market showed different total microbial count and VBN values from those made in laboratory. This result could be come from the different additives used and manufacturing processes. However, all products can be stored up to 20 days in the cooler.
이주호, 최정석, 정준영, 최양일 忠北大學校 農業科學硏究所 2012 農業科學硏究 Vol.28 No.3
This study was undertaken to compare the quality characteristics of dairy beef ham. Dairy beef hams were manufactured using non-preferred portion (top round). 5 treatments were prepared: T1(beef 50% + pork emulsion 50%), T2(beef 65%emulsion 35%), T3(beef 80%emulsion 20%), T4(beef 90%emulsion 10%), T5(beef 100%emulsion 0%). In chemical composition, dairy beef content increases, moisture content was increased, fat content was decreased. In the meat quality characteristics, T5 showed higher (p<0.05) water holding capacity value than the others. Dairy beef content increases, product loss and cooking loss were decreased. In hunter color, dairy beef content increases, redness was increased. In texture profile analysis, T4 and T5 were significantly higher than the others. As a result, dairy beef ham with 80~90% dairy beef and 10~20% pork emulsion has low fat content, high product yield and superior texture profile, which could be developed as a dairy beef hams using non-preferred portion.
Cheon, Kyeong-Jun,Cho, Seoung-Won,Jang, Won-Seok,Kim, Ju-Won,Yang, Byoung-Eun Korean Association of Maxillofacial Plastic and Re 2020 Maxillofacial Plastic Reconstructive Surgery Vol.42 No.-
Background: Various types of miniplates have been developed and used for the reduction of facial bone fractures. We introduced Yang's Keyhole (YK) plate, and reported on its short-term stability. The purpose of this study was to evaluate the long-term stability of the YK plate, as a follow-up study, by examining the patients who had used the YK plate among the patients with the reduction of mandible fractures and who visited for plate removal. Methods: We reviewed the medical records of 16 patients who underwent mandibular fracture fixation using a YK plate (group I) and 17 patients who underwent mandibular fracture fixation using a conventional plate (group II). Assessment was then made on malunion, occlusal stability, discomfort during the application, and clinical symptoms. Results: From January 2015 to December 2017, a total of 36 patients underwent mandibular fracture surgery using a YK plate. A total of 16 patients received plate removal. Among them, 15 were male and 1 female. The average age was 26 years. The applied surgical sites were the 12 on mandibular angle, 4 on mandibular symphysis, and 2 on subcondyle. The application period of YK plate was an average of 335 days. During the same period, 45 people underwent surgery on the conventional plate. A total of 17 patients received plate removal. Among them, 15 were male and 2 females. The average age was 36 years. The applied surgical sites were the 8 on mandibular angle, 4 on mandibular symphysis, and 2 on subcondyle. The application period of the conventional plate was an average of 349 days. No malocclusion occurred at the time of removal, and occlusion was stable. No patient complained of joint disease or discomfort. Conclusion: The YK plate system, in which the screw was first inserted and the plate was applied, for clinical convenience did not cause any particular problem and no significant difference from the conventional plate.
이재익,박정하,김준영,조영완,진한영,강명주,정은욱,박석주,양성연 인제대학교 2006 仁濟醫學 Vol.27 No.-
Anisakiasis refers to parasitic infestation by nematode larvae that belongs to the subfamily Anisakinae, and this condition is seen in people who eat inadequately prepared or raw salt-water fish. While gastric anisakiasis is commonly diagnosed by endoscopic technique, intestinal anisakiasis is rare because it is less common and the clinical and radiologic features are poorly understood. The authors report a case of human anisakiasis involving the ileocecal valve in 62-year-old man who had the history of eating raw cuttlefish.