지방함량에 따른 재래종 및 개량종 세절돈육의 지방산 조성과 지질산화에 미치는 영향

주명규,김동욱,김혜정,최염순,이성기 한국축산식품학회 2004 심포지움 및 학술발표회 Vol.- No.33

재래돈육과 개량돈육의 지방함량을 달리한 patty를 만들어 저온저장 중 지방산 조성과 지질산화를 비교분석하였다. 지방산 조성비율을 보면 포화지방산(SFA)은 재래돈육이 유의적으로 높았고(P〈0.05), 다가불포화지방산(PUFA)은 재래돈육이 더 높았으며 단일불포화지방산(MUFA)은 개량돈육이 많은 것으로 나타났으나 유의적인 차이는 없었다. TBARS, FOX는 지방함량이 높고, 저장기간이 길어질수록 증가하는 경향을 보였으며 재래돈육이 개량돈육에 비해 TBARS가 유의적으로 높았다(p〈0.05). 따라서 재래돈육이 개량돈육에 비해 지방산화가 촉진됨을 확인하였다.

지방함량에 따른 재래종 및 개량종 세절돈육의 육색과 조직감에 미치는 영향

주명규,강선문,최염순,이성기 한국축산식품학회 2004 심포지움 및 학술발표회 Vol.- No.33

재래돈육과 개량돈육의 지방함량을 달리한 patty를 만들어 저온저장 중 육색과 조직감을 비교분석하였다. 육색은 재래돈육이 명도(L〈sup〉*〈/sup〉)는 유의적으로 낮고, 적색도(a〈sup〉*〈/sup〉)는 유의적으로 높은 경향을 나타내었다(P〈0.05). 또한, 조직감은 재래돈육이 hardness, springiness, cohesiveness, gumminess, chewi-ness, resilience이 높게 나타나 육질이 쫄깃하고 단단한 것으로 나타났다.

한국판 공포-회피 반응 설문지의 신뢰도와 타당도

주명규 ( Myung Kyu Joo ),김택연 ( Taek Yean Kim ),김진택 ( Jin Taek Kim ),김선엽 ( Suhn Yeop Kim ) 한국전문물리치료학회 2009 한국전문물리치료학회지 Vol.16 No.2

지속가능성을 고려한 농촌마을 이주단지 조성계획 연구-경기도 포천시 교동마을을 대상으로-

주명규 ( Myoung Gyu Joo ),조중현 ( Joong Hyun Cho ) 한국농촌계획학회 2012 농촌계획 Vol.18 No.3

This is a study of a residential area for displaced villagers planned for residents of Gyodo Village who must evacuate their hometown because of flooding due to the Hantan River Dam Project. The study aims to construct a plan for a new residential area for the villagers focusing on reflecting the existing characteristics of their former village and on ensuring sustainability for the new village. Departing from previous practice of focusing on merely physical aspects when planning, the current study is significant in that it presents a new planning process and method for a sustainability-focused plan. While the study has many limitations such as objectivity in the process of deriving the sustainability indicators and the appropriateness of the indicator questions, it is hoped that future studies on sustainability will serve to make up for these limitations and problems.

재래종과 개량종 세절 돼지고기의 저장 중 품질 특성 비교

이성기,주명규,김용선,강선문,최염순,Lee Sung Ki,Ju Myung Kyu,Kim Yong Sun,Kang Sun-Moon,Choi Yeom-Soon 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.1

This study was carry out to investigate the quality characteristics of Korean native black ground pork compared with modern genotype ground pork during refrigerated storage. Korean native black pig and modern genotype pig were slaughtered at 75 kg and 105 kg of live weight, and for 240 days and 210 days of feeding periods, respectively. The ground lean pork (M. semimembranosus) was stored for 9 days at 4℃. The crude fat and crude protein contents were significantly (p<0.05) higher in Korean native black pork. The pH value after 5 days of storage was significantly (p<0.05) lower in Korean native black pork than in modern genotype pork. WHC of Korean native black pork was significantly (p<0.05) higher than that of modern genotype pork over time. The Korean native black pork maintained black reddish color because it had lower CIE L/sup */ value and higher CIE a/sup */ value than the modern genotype pork. CIE L/sup */, b/sup */, C/sup */ and h/sup O/ values decreased as storage time increased. TBARS (thiobarbituric acid reactive substance), POV (peroxide value) and FOX (ferrous oxidation xylenol orange) tended to increase as storage time increased in all of the groups, in particular, those values increased more rapidly in Korean native black pork. Total saturated fatty acid and stearic acid contents had significantly higher in Korean native black pork (p<0.05). 본 연구는 재래종 세절 돼지고기의 저장 중 품질 특성을 구명하기 위하여 개량종과 비교하여 실시하였다. 시험용 돼지고기로 240일간 사육된 평균체중 75 kg의 재래돼지와 210일간 사육된 평균체중 105 kg의 개량돼지를 이용하였다. 도축 후 세절돈육을 4℃에서 9일간 저장하며 실시하였다. 일반성분의 조성을 보면 재래종 돼지고기가 개량종에 비해 조지방과 조단백질 함량이 높고, 수분과 조회분 함량은 낮았다. 재래종 돼지고기의 pH가 개량종에 비해 저장 5일부터는 낮았고, 보수력은 저장기간 내내 유의적으로 높았다(p<0.05). 재래종 돼지고기는 명도가 낮고 적색도가 높아 개량종에 비해 검붉은 색깔을 지니고 있다. 저장기간이 늘어날수록 CIE L/sup */, a/sup */, b/sup */와 h/sup O/값들은 감소하는 경향을 보였다. TBARS, POV, FOX값 모두 저장기간이 증가할수록 유의적으로 증가하였으며 특히 재래종이 저장기간이 길어질수록 현저한 증가현상을 나타내었다. 재래종 돼지고기의 지방산 조성비율을 보면 총 포화지방산과 stearic acid 함량이 개량종에 비해 유의적으로 높았다(p<0.05).

지방 첨가량에 따른 세절 재래돈육과 개량돈육의 품질비교

이성기,주명규,김용선,강선문,강창기 강원대학교 동물생명과학연구소(구 강원대학교 동물자원공동연구소) 2005 동물자원연구 Vol.16 No.-

This study was carry out to investigate the quality comparison of ground Korean native black pork compared with modern genotype pork by different fat addition. The Korean native black pig and modern genotype pig were slaughtered at 75 kg and 105 kg of live weight, and for 240 days and 210 days of feeding periods, respectively. The ground lean pork (M. semimembranosus) mixed with ground fat (10, 20 and 30%, respectively) was stored for 9 days at 4℃. The crude fat increased as fat content increased. The pH of two porks increased significantly during storage. It was lower the Korean native black pork during storage than modern genotype pork. The WHC (water-holding capacity) of Korean native black pork was higher than modern genotype pork. The Korean native black pork maintained black reddish color because it had lower CIE L* value and higher CIE a* value than the modern genotype pork. CIE L, b*, C* and h values increased with increasing fat content in two samples but all CIE color values decreased during storage. TBARS (2-thiobarbituric acid reactive substances), POV (peroxide value) and FOX (ferrous oxidation-xylenol orange) of ground pork during storage were increased as fat content increased. Lipid oxidation of Korean native black pork occurred more rapidly than modern genotype pig. The Korean native black pork tended to contain more saturated fatty acids compared with the modern genotype pork. Especially, stearic acid and total SFA (saturated fatty acid) content had significantly higher in Korean native black pork (p<0.05).

게르마늄 급여가 오리의 육질에 미치는 영향

김혜정,양성운,주명규,이규호,조수현,이성기 한국축산식품학회 2003 한국축산식품학회지 Vol.23 No.3

게르마늄의 급여가 오리의 육질에 미치는 영향을 구명하기 위하여 게르마늄을 급여하지 않은 대조구(T1), 사육 11일-42일간 게르마늄 1% 급여구(72), 사육 0-10일에 게르마늄 침지수를 급여한 후에 11일-42일간 게르마늄 1% 급여구(T3)로 나누어 실험을 실시하였다. 도계 처리한 오리의 가슴육과 다리육을 분리하여 3$\pm$1$^{\circ}C$, 1,200 Lux에서 12일간 저장하면서 육질검사를 실시하였다. 육의 pH는 게르마늄 급여에 따른 영향은 없었고, 지방함량은 게르마늄 급여육이 대조구보다 유의적으로 높았다(p<0.05). 지방산 조성은 침지수 급여구(T2)가 T1이나 대조구에 비해 포화지방산 함량이 낮았고, 불포화지방산은 높았다. TPA 검사에서는 경도와 응집성이 침지수 급여구(T2)에서 대조구보다 낮은 값을 나타내었다(p<0.05). 게르마늄 급여구가 대조구에 비해 가슴육과 다리육 모두 콜레스테를 함량이 낮았으나 가슴육은 침지수 급여구(T2)만 통계적 유의차를 나타내었다(p<0.05). 냉장 저장기간 중에 대조구에 비해 게르마늄 급여구의 TBARS가 비교적 낮은 수준을 유지하여(p<0.05) 항산화 효과가 있는 것으로 나타났으며 급여구간 차이는 없었다. 게르마늄을 급여하면 저장중 육색의 L', b'와 ho값이 유의적으로 높았고 (p<0.05). a*값의 증가가 둔화되었다. 그러므로 오리에 게르마늄을 급여하면 육색과 연도가 개선되고 저장 중 산화가 지연되는 것으로 나타났다. This study was carried out to investigate the influence of dietary germanium supplementation on the meat quality of duck. Ducks raised for 42 days were slaughtered and the ground meats were stored at 3$^{\circ}C$ for 12 days under 1200 lux. Experimental treatments were divided into 3 kinds of meat from ducks fed germanium as follows; 1) Control(natural water + commercial feed), 2) T1(1~10 days: natural water + commercial feed, 11-42 days: natural water + commercial feed supplemented with 1 % germanium), 3) T2(1~10 days: germanium submersion water + commercial feed, 11~42 days: natural water + commercial feed supplemented with 1 % germanium). The pH of duck meat was not different among the treatments(p>0.05). The germanium treatments exhibited significantly higher crude fat content in both breast and thigh meat(p<0.05). In the fatty acid composition, T2 contained more unsaturated fatty acid than control or Tl. TPA(textural profile analysis) value such as hardness, gumminess, chewiness and adhesiveness decreased in meat from duck fed supplemental germanium. Cholesterol contents of duck meat decreased in dietary supplemental germanium treatment compared to control, but were not significantly different among them(p>0.05). Dietary germanium supplementation affected on lipid oxidation of meat during storage. TBARS of meat from duck fed germanium was lower than that of control(p<o.05), but was not significantly different between them(p>o.05). The CIE L*, b* and h$\^$0/ values of germanium treatments were significantly(p<c>.o5) higher than those of control. Also a* value showed more stable in germanium diet treatment during storage. Therefore, dietary supplemental germanium to duck resulted in light brownish color formation, improvement tenderness and retardation of lipid oxidation of meat during refrigerated storage.

한약재 보강사료의 급여가 토끼의 육질에 미치는 영향

양성운,이동우,주명규,김혜정,민병진,김용선,강창기,이성기 강원대학교 동물생명과학연구소(구 강원대학교 동물자원공동연구소) 2002 동물자원연구 Vol.13 No.-

농촌관광사업에서 마을주민들이 인식하는 갈등의 원인 및 영향에 관한 연구

이병원(Byung-Won Lee),주명규(Myoung-Gyu Joo),김용근(Yong-Geun Kim) 한국농어촌관광학회 2008 농어촌관광연구 Vol.15 No.2

This study set out to investigate the causes of conflicts that could destroy a rural village taking place in the process of doing rural tourism business. The conflicts were categorized into group conflicts and individual conflicts; the former was then subdivided into those between the leaders and villagers and participating group and non-participating group. An empirical analysis was conducted to examine the causes of conflicts and their affecting factors between the groups. The empirical study can find its significance in that it specified the causes of conflicts taking place in the process of rural tourism business and examined the differences on the causes between the groups.

창업교육 서비스 품질이 자기효능감, 기대성취 및 교육만족도에 미치는 영향

김정인(Jeongin-Kim),주명규(Joo, Myoung-Kyu),이일한(Il-Han Lee) 한국벤처창업학회 2012 한국벤처창업학회 학술대회 Vol.2012 No.8