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한국 정상 젊은 남성에서의 거골-제 1 중족골간 각과 거골 수평각 및 종골 경사각
이영구,임수재,이상혁,박찬호,이상헌,Lee, Young-Koo,Yim, Soo-Jae,Lee, Sang-Hyok,Park, Chan-Ho,Lee, Sang-Hun 대한족부족관절학회 2010 대한족부족관절학회지 Vol.14 No.2
Purpose: The purpose of this study is to find out the normal angles of the talus-1st metatarsal angle, the talo-horizontal angle and calcaneal pitch angle for diagnosis of foot deformity in Korea. This would be helpful as it would provide a basic angular measurement of flat and cavus foot that indicates the need for operation. Materials and Methods: Within a period of four months from January 2007 to April 2007, We have established 600 feet of 300 males without trauma history of foot. The source to image distance is 40 inches and erect weight bearing radiographs are obtained in anteroposterior and lateral projections. The significant angular measurements that define flat or cavus foot are the talus-1st metatarsal angle, the talo-horizontal angle and calcaneal pitch angle. Results: The mean age was 21 years (19-22 years) old. The mean talus-1st metatarsal angle was $0{\pm}6.9{^{\circ}}$, the mean talo-horizontal angle was $25.8{\pm}4.5{^{\circ}}$ and the mean calcaneal pitch angle was $23.9{\pm}5.1{^{\circ}}$. Conclusion: We can consider that mean talus-1st metatarsal angle, talo-horizontal angle and calcaneal pitch angle are $0{\pm}6.9{^{\circ}}$, $25.8{\pm}4.5{^{\circ}}$ and $23.9{\pm}5.1{^{\circ}}$ as an normal angle limit of young age in Korea.
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침지냉각 조건에 따른 닭 도체의 수분 흡수 및 감량 비교
이재청,김병기,전진안,임찬혁,김효선,이경우,Lee, Jae Cheong,Kim, Byeong-Ki,Jun, Jin An,Yim, Chan Hyok,Kim, Hyosun,Lee, Kyung-Woo 한국가금학회 2014 韓國家禽學會誌 Vol.41 No.3
본 실험은 닭고기 가공 공장별로 침지냉각에 따른 닭 도체의 수분 흡수율 및 감소율 그리고 신선도를 측정 비교하여 품질의 균일화 제고를 위하여 실시하였다. A도계장과 B도계장 닭고기 가공 공장에서 1회 각 40수씩 3회에 걸쳐 총 240수에 대하여 수분 흡수율 및 신선도를 측정하였으며, 수분 흡수율 실험이 완료된 도체에 대하여 개체 포장, 운송하여 실험실 냉장고($4{\pm}1^{\circ}C$)에 입고 후, 저장일별 수분 감소율 및 신선도를 측정하였다. 실험 결과, 수분 흡수율은 A도계장 4.8%, B도계장 4.2%로서 유의적인 차이는 발견되지 않았다. B도계장 실험 도체의 신선도가 냉각 전후 모두, A도계장 실험 도체보다 신선도가 유의적으로 높게 조사되었다. 저장일별 수분 감소율은 A도계장 실험 도체와 B도계장 실험 도체 사이에 유의적인 차이는 나타나지 않았다. 저장일별 신선도는 A도계장 실험 도체가 B도계장 실험 도체에 비해 낮게 조사되었다. 결론적으로 수분 흡수율은 chiller의 길이나 침지시간에 크게 영향을 받지 않으나, 수분 감소율은 침지 시간, 수온 및 심부 온도의 영향을 받는 것으로 예측되었다. This study was conducted to investigate whether water chilling had effect on water retention, freshness or internal temperature of chicken carcasses during chilling or storage in two different chicken processing plants (designated as A and B). A total of 240 carcasses from chicken processing plants (n = 120 per chicken processing plant) was randomly sampled and evaluated the effect of water chilling on carcass characteristics (i.e., water retention, water loss or freshness during chilling or storage). Torrymeter value was used as an indicator of freshness in chicken carcasses. Water chilling did not affect carcass water retention between the processing plants. However, chicken carcasses processing in B plant exhibited significantly higher freshness (p<0.05) compared with those in A plant. This difference in freshness was mainly due to the longer transit time through the water chiller in A versus B plants. Water loss of carcasses during storage was not different between plants. It was found that carcass freshness can be affected by water chilling time as manifested in this study. Further study is warranted to see whether freshness or microbiological status of chicken carcasses may be affected depending on the chilling methods, i.e., air or water chilling.
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