The Method of generating ITS traffic information using Crowd-sourcing

Jin-Nyung Heo,Bum-Jin Park,Weon-Eui Kang 한국콘텐츠학회 2012 한국콘텐츠학회 종합학술대회 논문집 Vol.2012 No.12

The Method of generating ITS traffic information using Crowd-sourcing

Jin-Nyung Heo,Bum-Jin Park,Weon-Eui Kang 한국콘텐츠학회 2012 ICCC International Digital Design Invitation Exhib Vol.2012 No.12

Introduction of HUD Technology and The Decision of Order Priority of HUD(Head Up Display) Contents in Public Transit

Bum-Jin Park,Jin-Nyung Heo,Weon-Eui Kang 한국콘텐츠학회 2012 한국콘텐츠학회 종합학술대회 논문집 Vol.2012 No.12

Introduction of HUD Technology and The Decision of Order Priority of HUD(Head Up Display) Contents in Public Transit

Bum-Jin Park,Jin-Nyung Heo,Weon-Eui Kang 한국콘텐츠학회 2012 ICCC International Digital Design Invitation Exhib Vol.2012 No.12

노면을 이용한 교통정보 제공장치 개발 및 운영방안

박범진(Bum-Jin Park),허진녕(Jin-Nyung Heo),강원의(Weon-eui Kang),원영수(Young-Su Weon) 한국콘텐츠학회 2012 한국콘텐츠학회논문지 Vol.12 No.9

국내 도로는 지형적 특성상 대부분 산간 혹은 천변을 경유하여 건설되어 있고 다양한 연결로와 복잡한 네트워크로 구성되어 있다. 따라서, 강우, 강설에 취약함은 물론 주행 중 네트워크 미인지로 안전사고가 발생할 수 있다. 이에, 본 연구의 목적은 도로면에 도로교통 정보를 투사할 수 있는 정보제공 장치 원천기술을 확보하고 그에 따른 콘텐츠 개발을 목적으로 한다. 정보제공 장치는 LED와 광학기술을 이용하였으며, 콘텐츠는 현재 도로를 운영하고 있는 관ㆍ산ㆍ학ㆍ연 전문가 53인을 대상으로 설문조사를 실시하였다. 정보제공 장치 실험결과 LCD 패널의 투과율 문제로 인한 광 손실이 발생함을 확인 할 수 있었으며, 설문조사 결과 본 노면시향장치에 대해서 향후 수용할 의지가 있음을 확인하였고 콘텐츠의 경우, 전문가들의 요구가 많은 콘텐츠에 대한 메시지 운영방안을 제시하였다. Most roads in Korea are constructed through a riverside or among the mountains due to geographical characteristics, and composed of various connection roads and complex networks, which makes it susceptible to a fog, rainfall and snowfall and causes serious negligent accidents due to misperception of network while driving. This study amis at securing original technology to provide traffic information, utilizing the road surface by grafting LED and optical technology highly recognized in terms of energy efficiency recently onto ITS, thereby developing next-generation ITS service .To support the research development, H/W was developed and field test was conducted. In addition, the customer satisfaction survey towards equipment, an end product of this research development was also carried out to find out what it means to customers potentially.

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Hyun Jung Lee,Hyun Joo Kim,Hae In Yong,Muhammad I. Khan,Kang Nyung Heo,Cheorun Jo 한국가금학회 2015 韓國家禽學會誌 Vol.42 No.1

& & 본 연구는 오리의 종 및 성별에 따른 육 내 풍미 관련 물질의 영향을 구명하고자 수행되었다. 동일한 조건에서 사육된 6주령의 한국 토종오리 및 일반오리(Cherry Valley) 총 12수를 공시하여 가슴육의 일반성분, 핵산관련물질, 지방산 조성 및 유리아미노산 등을 분석하였다. 그 결과, 일반오리와 암컷오리가 각각 토종오리와 수컷오리에 비해 수분함량이 유의적으로 높았다. 육 내 IMP 함량은 수컷보다 암컷이 더 높았으며, 일반오리보다 토종오리 내 inosine 함량이 높은 결과를 보였다(P<0.05). 또한, 수컷 오리 가슴육은 암컷오리에 비해 alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid, cysteine 등 유리아미노산 함량이 높았다(P<0.05). 연구결과, 종에 따른 토종오리와 일반오리의 풍미 관련 물질의 차이는 미미한 것으로 확인되어, 토종오리 만의 우수성과 차별성을 확보하기 위해 오리육 내 풍미 관련 물질에 영향을 미치는 인자들에 관한 연구와 이를 통한 품종 개량이 필요할 것으로 사료된다. & & The objective of present research is to evaluate the effect of breed and sex on flavor-related compounds of duck meat in Korea. Breast meat of each different breed [Korean native duck (KND) and commercial duck, Cherry Valley (CD)] and sex (male and female) were analyzed for chemical composition, nucleotide, fatty acid composition, and free amino acid. In comparison within the different breed and sex, CD and female duck were higher in moisture composition compared to KND and male duck. The meat from female duck had higher inosine monophosphate (IMP) contents while the meat from KND had higher inosine contents (P<0.05). Mostly, male duck had higher contents of free amino acid, including alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid and cysteine (P<0.05), even though no significance in the sum of taste-related free amino acid was observed with respect to breed and sex. From the results, it was found that breed has no significant impact while sex has influenced the flavor-related compounds, especially, IMP and most of the free amino acids. In order to get breed-specific advantages, KND should be developed based on flavor aspect and further studies using KND with known genetic confirmation should be conducted for the extrinsic and intrinsic flavor influencing factors.

Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks

Lee, Hyun Jung,Jayasena, Dinesh D.,Kim, Sun Hyo,Kim, Hyun Joo,Heo, Kang Nyung,Song, Ji Eun,Jo, Cheorun Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.1

The aim of this research was to compare the bioactive compound content and quality traits of breast meat from male and female Korean native ducks (KND) and commercial ducks (CD, Cherry Valley). Meat from three 6-wk old birds of each sex from KND and CD were evaluated for carcass and breast weights, pH, color, cooking loss, shear force, and bioactive compound (creatine, carnosine, anserine, betaine, and L-carnitine) content. KND showed significantly higher carcass weights than CD whereas no such difference (p>0.05) was found between male and female ducks. The breed and sex had no significant effects on the breast weight, pH value, and shear force. However, KND had significantly lower cooking loss values than did CD. Creatine, anserine, and L-carnitine contents were significantly higher in KND than in CD and were predominant in female ducks compared to males. The results of this study provide rare information regarding the amounts and the determinants of several bioactive compounds in duck meat, which can be useful for selection and breeding programs, and for popularizing indigenous duck meat.

Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea

Lee, Hyun Jung,Kim, Hyun Joo,Yong, Hae In,Khan, Muhammad I.,Heo, Kang Nyung,Jo, Cheorun The Korean Society of Poultry Science 2015 韓國家禽學會誌 Vol.42 No.1

본 연구는 오리의 종 및 성별에 따른 육 내 풍미 관련 물질의 영향을 구명하고자 수행되었다. 동일한 조건에서 사육된 6주령의 한국 토종오리 및 일반오리(Cherry Valley) 총 12수를 공시하여 가슴육의 일반성분, 핵산관련물질, 지방산 조성 및 유리아미노산 등을 분석하였다. 그 결과, 일반오리와 암컷오리가 각각 토종오리와 수컷오리에 비해 수분함량이 유의적으로 높았다. 육 내 IMP 함량은 수컷보다 암컷이 더 높았으며, 일반오리보다 토종오리 내 inosine 함량이 높은 결과를 보였다(P<0.05). 또한, 수컷 오리 가슴육은 암컷오리에 비해 alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid, cysteine 등 유리아미노산 함량이 높았다(P<0.05). 연구결과, 종에 따른 토종오리와 일반오리의 풍미 관련 물질의 차이는 미미한 것으로 확인되어, 토종오리 만의 우수성과 차별성을 확보하기 위해 오리육 내 풍미 관련 물질에 영향을 미치는 인자들에 관한 연구와 이를 통한 품종 개량이 필요할 것으로 사료된다. The objective of present research is to evaluate the effect of breed and sex on flavor-related compounds of duck meat in Korea. Breast meat of each different breed [Korean native duck (KND) and commercial duck, Cherry Valley (CD)] and sex (male and female) were analyzed for chemical composition, nucleotide, fatty acid composition, and free amino acid. In comparison within the different breed and sex, CD and female duck were higher in moisture composition compared to KND and male duck. The meat from female duck had higher inosine monophosphate (IMP) contents while the meat from KND had higher inosine contents (P<0.05). Mostly, male duck had higher contents of free amino acid, including alanine, aspartic acid, glycine, histidine, leucine, serine, valine, glutamic acid and cysteine (P<0.05), even though no significance in the sum of taste-related free amino acid was observed with respect to breed and sex. From the results, it was found that breed has no significant impact while sex has influenced the flavor-related compounds, especially, IMP and most of the free amino acids. In order to get breed-specific advantages, KND should be developed based on flavor aspect and further studies using KND with known genetic confirmation should be conducted for the extrinsic and intrinsic flavor influencing factors.

Carnosine, anserine, creatine, and inosine 5′-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken

Jung, Samooel,Bae, Young Sik,Kim, Hyun Joo,Jayasena, Dinesh D.,Lee, Jun Heon,Park, Hee Bok,Heo, Kang Nyung,Jo, Cheorun Poultry Science Association 2013 Poultry science Vol.92 No.12

<P>The aim of this study was to examine the effect of chicken line on the contents of endogenous compounds, including carnosine, anserine, creatine, and inosine 5′-monophosphate (IMP), in breast and thigh meats from 5 lines of Korean native chicken for the development of high-quality meat breeds. Additionally, the effects of sex (male or female) and meat type (breast or thigh meat) were examined. In total, 595 F<SUB>1</SUB> progeny [black: 90 (male: 45, female: 45); gray-brown: 110 (male: 52, female: 58); red-brown: 136 (male: 68, female: 68); white: 126 (male: 63, female: 63); and yellow-brown: 133 (male: 62, female: 71)] from 70 full-sib families were used. The male chicken from the red-brown line and the female chicken from the black line showed the highest BW among the 5 lines. Carnosine content was higher in female chicken and breast meat than in male chicken and thigh meat, respectively. Breast meat contained higher anserine content compared with thigh meat. The sex effect on anserine was not consistent between breast and thigh meat. Creatine content was not consistently influenced by sex between breast and thigh meat, and no meat type effect was observed. The IMP contents were higher in female chicken and breast meat compared with male chicken and thigh meat, respectively. In addition, we clearly observed line effects by the comparison of the contents of carnosine, anserine, creatine, and IMP for each meat type according to each sex. These data are useful for selection and development of high-quality, meat-type chicken breeds.</P>

Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure

Kim, Hyun-Joo,Yong, Hae In,Lee, Hyun Jung,Jung, Samooel,Kwon, Joong-Ho,Heo, Kang Nyung,Jo, Cheorun Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.2

The objective of this study was to investigate the microbial count of duck meat and duck meat products commercially available in Korea. High hydrostatic pressure (HHP) treatment was applied at 0.1, 300, 400, and 500 MPa for 5 min to enhance the microbiological safety of duck meats. The levels of total aerobic bacteria were in the ranges of 3.53-6.19 and 3.62-6.85 Log CFU/g in raw and smoked duck products, respectively. By DNA sequence analysis, we identified microorganisms responsible for spoilage, with the most common species in the raw and smoked duck products being Aeromonas spp. or Pseudomonas spp. and Leuconostoc mesenteroides, respectively. HHP treatment significantly reduced the levels of total aerobic bacteria in raw and smoked duck products. This study demonstrates that HHP treatment may be used to effectively improve the safety of raw and smoked duck meat products.