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Cho, Soohyun,Park, B.Y.,Kim, J.H.,Hwang, I.H.,Kim, J.H.,Lee, J.M. Asian Australasian Association of Animal Productio 2005 Animal Bioscience Vol.18 No.12
The study compared the fatty acid profiles of 3 muscles (Longissimus dorsi, LD, Triceps brachii, TB and Semimembranosus, SM) obtained from Korean Hanwoo (18 steers, 24 months old) and Australian Angus beef (18 steers, 24 months old) and assessed their role in sensory perception. The samples of each carcass were prepared in the same manner, and cooked both as traditional grilled steaks and Korean BBQ style. A total of 720 Korean sensory panelists evaluated the beef samples for tenderness, juiciness, flavor, and overall liking. Oleic acid (18:1) was significantly (p<0.05) higher in TB than that in LD and SM. The essential linoleic acid (C18:2) was significantly (p<0.05) higher in TB and SM than that in LD. For LD muscle, the proportion of saturated fatty acids was significantly (p<0.05) highest, while that of polyunsaturated fatty acids was lowest among the three muscles. Australian Angus beef had significantly (p<0.05) higher n-3 PUFA than that of the Korean Hanwoo for the three muscles, while the latter contained significantly (p<0.05) higher n-6 PUFA than that of the former. The clustering analysis showed that there a was significant difference in fatty acids such as C16:0, C16:1n7, C18:0, C18:2n6, C18:3n3, C20:3n6, C20:4n6, C22:4n6, and C22:5n3 for sensory perception (tenderness, juiciness, flavor and overall likeness) of the beef from two origins (p<0.05) among three clusters. Especially, C14:0 had a significant effect on sensory perception only for Korean Hanwoo beef; while C20:5n3 had a significant (p<0.05) effect only for Australian Angus beef based on clustering with the sensory variables.
Soohyun Cho,Kukhwan Seol,Sunmoon Kang,Yunseok Kim,Hyunwoo Seo,Wangyeol Lee,Jinhyoung Kim,Hoa Van Ba 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.6
The objective of this study was to compare tastes-related components and eating quality properties between Hanwoo steer and cow meats. Longissimus thoracis (LT) muscles with same quality grade (1+ grade) collected from left sides of the steer and cow carcasses were used for analyses of technological quality traits, free amino acids (FAAs), metabolites, nucleotides, fatty acids and sensory attributes. there were no differences occurring in the chemical composition (fat, protein, moisture and collagen) and technological quality traits (cooking loss, water holding capacity, shear force and color) between the two beef types (p>0.05). The cow meat exhibited significantly higher amounts of some FAAs associated with umami (e.g., glutamic acid and lysine), sweetness (e.g., proline and glutamic acid) and saltiness (e.g., histidine and glutamic acid) compared to the steer meat (p<0.05). Regarding the nucleotides, no differences occurred in all the identified nucleotides between the two beef types (p>0.05). A total of 27 metabolites were identified, however, only some compounds (e.g., acetate, creatine, creatinine, glucose and inosine, etc.) showed their significantly higher amounts in the cow meat compared with those in the steer meat (p<0.05). In terms of sensory aspects, the panelists found no differences in scores of all the eating quality traits between the two sex types of beef (p>0.05). Overall, excepts some variations in tastes-active compounds, there were no differences in the quality characteristics in general and eating quality in particular between the cow and steer meats when they were in the same quality grade.
Cho, Soohyun,Kim, Jongin,Kang, Sunmoon,Kang, Geunho,Seong, Pilnam,Park, Kyungmi,Ki, Kwangsuk,Kim, Hyunsub,Kim, CheonJei,Park, Beomyoung Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.6
This study was performed to investigate the physico-chemical properties of Holstein steer beef loin (M. longissimus dorsi) and top round (M. semimembranosus) from 18, 21 and 24-mon old. The loin and top round muscles from the 24-mon group had higher intramuscular fat content (%) than the other groups (p<0.05); however, the protein content was not significantly different among the 3 groups (p>0.05). With regard to meat color (CIE), the lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values of the loin were significantly higher for the 21- and 24-mon groups, and those of the top round were significantly higher for the 21-mon group than the same cuts in the other groups. The Warner-Bratzler shear force was the lowest at 24 mon for both the loin and top round muscles (3.69 kg); however, the water holding capacity was significantly higher for loin muscles from the 21-mon group (54.53%, p<0.05). The loin muscles from the 24-mon group contained significantly higher levels of monounsaturated fatty acid and significantly lower levels of saturated fatty acid than those in the other groups (p<0.05). The tenderness, juiciness, flavor-likeness and the overall-likeness scores were significantly higher for beef from the 21- and 24-mon groups than that from the 18-mon group. The results of this study indicate that both the slaughtering age and muscle type significantly affect meat quality. Therefore, fattening the beef for more than 4 mon during the late fattening stage would be advantageous for the meat quality of Holstein steers.
The Political Economy of Japan’s Participation in the TPP
Soohyun Cho(조수헌) 경성대학교 사회과학연구소 2015 社會科學硏究 Vol.31 No.3
환태평양경제동반자협정(TPP)은 “완전한 관세 철폐”를 골자로 한다는 점에서 높은 수준의 FTA라고 간주된다. 그렇기 때문에 제한적이고 비대칭적인 통상정책을 추구했던 일본의 TPP 참여는 일본이 보다 전면적이고 대칭적인 통상정책으로 선회했음을 의미한다. 그렇다면 일본은 왜 지금에서야 통상정책을 변화시켰으며, TPP 에 참가하게 되었는가? 본 연구는 일본의 지역주의 이념이 “동아시아 지역주의”와 “아시아-태평양 지역주의” 사이에서 선택되는 양상에 주목하여, 지역주의 이념이 통상정책에 미친 영향을 분석한다. 또한 지역주의 이념이 실질적으로 통상정책에 반영되기 위해서는 국내 제도의 역할이 중요하다고 보고, 정책결정과정의 제도적 변화에 주목한다. 각 내각 별로 어떠한 제도적 변화가 일어났는지 살피고, 이를 토대로 각 내각이 “관료주도”, “정당우위”, “내각주도”, 그리고 “관저주도” 가운데 어느 곳에 위치하는지 분석한다. 관저주도형 정책결정제도를 정비한 하토야마와 아베는 각각 동아시아 지역주의와 아시아-태평양 지역주의 이념을 반영하여, TPP 참가여부를 결정할 수 있었다. 한편, 아시아-태평양 지역주의를 견지했던 간과 노다 내각은 아베 내각과 달리 각각 정당우위, 내각주도형 제도를 도입함에 따라 TPP 참가를 강력히 추진하지 못하는 모습을 보였다. This research aims to clarify the driving factors that account for Japan’s participation in the Trans-Pacific Partnership (TPP). Japan’s participation in the TPP underlines that Japan is transforming its trade policy from a restrictive and asymmetric one to one that is rather outright and symmetric. In order to reveal why and how Japan was able to take part in the TPP, this study scrutinizes Japan"s ideas of Asian regionalism and domestic institutions that have altered Japan’s trade policy. According to the research, Hatoyama pursued the idea of East Asian regionalism, while Kan, Noda, and Abe adhered to that of Asia-Pacific regionalism. On the other hand, Hatoyama and Abe attempted to magnify the prime minister’s political power(prime minister dominant policy-making structure), whereas Kan procured a party dominant policy-making structure. The following Noda Cabinet once again turned the transformation around, resulting in a cabinet dominant policy-making structure. As a result, Hatoyama was able to carry his idea of East Asian regionalism into the trade policy. In the same vein, the Abe Cabinet was able to go forward with entering the TPP under the idea of Asia-Pacific regionalism, while the Kan Cabinet and the Noda Cabinet, which also had pursued similar ideas of regionalism as the Abe Cabinet, has had difficulties doing so.
Electronic-dimensionality reduction of bulk MoS<sub>2</sub> by hydrogen treatment
Cho, Soohyun,Kim, Beom Seo,Kim, Beomyoung,Kyung, Wonshik,Seo, Jeongjin,Park, Min,Jeon, Jun Woo,Tanaka, Kiyohisa,Denlinger, Jonathan D.,Kim, Changyoung,Odkhuu, Dorj,Kim, Byung Hoon,Park, Seung Ryong The Royal Society of Chemistry 2018 Physical chemistry chemical physics Vol.20 No.35
<P>A reduction in the electronic-dimensionality of materials is one method for achieving improvements in material properties. Here, a reduction in electronic-dimensionality is demonstrated using a simple hydrogen treatment technique. Quantum well states from hydrogen-treated bulk 2H-MoS2 are observed using angle resolved photoemission spectroscopy (ARPES). The electronic states are confined within a few MoS2 layers after the hydrogen treatment. A significant reduction in the band-gap can also be achieved after the hydrogen treatment, and both phenomena can be explained by the formation of sulfur vacancies generated by the chemical reaction between sulfur and hydrogen.</P>
Experimental Observation of Hidden Berry Curvature in Inversion-Symmetric Bulk 2H−WSe2
Cho, Soohyun,Park, Jin-Hong,Hong, Jisook,Jung, Jongkeun,Kim, Beom Seo,Han, Garam,Kyung, Wonshik,Kim, Yeongkwan,Mo, S.-K.,Denlinger, J. D.,Shim, Ji Hoon,Han, Jung Hoon,Kim, Changyoung,Park, Seung Ryong American Physical Society 2018 Physical Review Letters Vol.121 No.18
Cho, Soohyun,Kang, Sunmoon,Kang, Geunho,Seong, Pilnam,Park, Kyungmi,Chang, Sunsik,Lee, Seunghwan,Cho, Youngmoo,Park, Beomyoung Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.6
This study was performed to investigate the influence of age on the physicochemical properties of strip loin (m. longissimus lumborum), chuck tender (m. supraspinatus), and eye of round (m. semitendinosus) of Hanwoo cows. Hanwoo cows (n=126; 24-194 mon; live weight, 270-500 kg) were slaughtered and three muscles were obtained according to 3 age groups (G1, < 5 years old; G2, 6-8 years old; G3, > 9 years old). The chuck tender had significantly higher protein contents in G3 than in G1 or G2 (p<0.05). For strip loin and chuck tender, G1 had significantly higher intramuscular fat contents than G3 (p<0.05). The chuck tender had significantly higher $b^*$ (yellowness) values for G2 than for G1 (p<0.05). The three muscles had significantly higher cooking loss (%) and lower WHC (%) in G3 than in G1 or G2 (p<0.05). WBS values of strip loin were significantly higher in G3 than in the other groups (p<0.05). The three muscles had higher C18:1n9 in G1 than that in the other groups. The total content of saturated fatty acids was significantly higher in G3 than in G1 for all 3 muscles (p<0.05). Regarding free amino acid contents, G1 had significantly higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine, and lysine in the strip loin than G2 or G3 (p<0.05). In conclusion, young cow beef were higher in the WHC, intramuscular fat and free amino acids contents, whereas old cow beef had higher cooking loss and WBS (p<0.05).
Soohyun Cho,Wangyeol Lee,Kuk-Hwan Seol,Yunseok Kim,Sun Moon Kang,Hyunwoo Seo,Younbok Jung,Jinhyoung Kim,Hoa Van Ba 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.4
This study aimed at comparing the storage stability, fatty acids profile, volatile flavor compounds and eating quality of Hanwoo beef longissimus thoracis (LT) muscles between two marbling morphological groups (fineness and coarseness). The 1+ grade Hanwoo LT muscles were measured for marbling fleck morphology at the 13th thoracic vertebrae location by using computerized image analysis. Results reveal that both marbling groups had similar proximate composition (protein, fat, moisture and collagen), color and technological quality traits (p>0.05). However, the coarse marbling group presented greater C18:2n6 and polyunsaturated fatty acids contents compared to the fine marbling group (p<0.05). Furthermore, the fine marbling group presented lower volatile basic nitrogen (VBN) and 2-thiobarbituric acid reactive substance (TBARS) contents compared to the coarse marbling group after 14 d storage (p<0.05). Also, higher amounts of C18:2n6 oxidation-derived volatile compounds such as hexanal and 3-ethyl- 2-methyl-1,3-hexadiene, were found in the coarse marbling group. In term of sensory aspects, the finely-marbled group received higher scores of flavor and taste compared to the coarse marbling group (p<0.05). Overall, the marbling flecks morphology partially showed its effects on the storage stability, fatty acids profile and eating quality of the 1+ grade Hanwoo beef LT muscle.