지방의회 회의록 분석을 통해 본 지방자치단체의 재난관리 인식 현황과 관심도 분석

윤동근,김영준 한국방재학회 2014 한국방재학회논문집 Vol.14 No.6

The role of local governmental is important as much as central government in disaster management. Local council has a legislativefunction to enact, revise, and abolish municipal ordinances regarding disasters as a top decision-making institution of local government. The purpose of this study is to examine local authorities' perceptions on disaster management through analyzing local councilagendas and minutes. This study compared 8,593 electronic minutes related to disasters among 46,629 minutes of 16 metropolitan andprovincial government councils between 1999 and 2011. Ten key words in terms of four phases of disaster management were used toexamine local authorities' perceptions on disaster management. This study found that perceptions on disaster management of localauthorities have increased over time. Correlation analysis was conducted to examine the relationships between key words and naturaldisaster damages. Moreover, agendas regarding disaster mitigation and preparedness were discussed more than disaster recovery agendasin local councils in Korea. 지방자치단체는 중앙정부와 더불어 재난관리에 있어서 중요한 역할을 한다. 본 연구는 지역주민의 대표기능을 가진 지방의회의 회의록 분석을 통해 지방자치단체의 재난관리에 대한 인식의 현황과 관심도를 분석하였다. 본 연구는 전국 16개 광역시 및 도의 지난 13년(1999-2011) 동안의 지방의회 전자회의록 내용분석을 통하여, 재난관리에 대한 인식과 관심도를 시·공간적으로 비교·분석하였다. 회의록을 통한 재난관리의 인식과 관심도의 조사를 위해 재난관리와 관련된 10개의 색인어를 선정하여 총 46,629건의 전자회의록 중 재난과 관련한 8,593건의 회의록의 내용을 비교·분석하였다. 또한 재난피해와의 상관관계 분석을 통해 지역별 재난관리 관심도의 특성을 분석하였다. 전반적으로 재해와 재난관리에 대한 회의가 증가하는 것으로 나타났으며, 재난관리 중 복구보다는 예방과 대비에 보다많은 관심을 보이고, 관련 회의가 증가하는 추세를 보이고 있다.

2014년 재난관리 국제컨퍼런스 개최후기 -The Paradigm Shift towards Resilience from Vulnerability

윤동근 한국방재학회 2014 한국방재학회지 Vol.14 No.6

兎肉의 添加가 Sausage品質에 미치는 영향

尹東根 진주산업대학교 1976 論文集 Vol.14 No.-

肉類供給不均衡으로 因한 豚肉價格의 上昇을 對備하고 豚肉에 比해 市場價格이 저렴한 兎肉을 代置하여 sausage제조 이용 가능성을 조사하기 위하여 본 시험을 실시한 결과 다음과 같은 성적을 얻었다. 1. Ph는 C=6.65에서 T_5=6.94로서 兎肉의 代置比率의 增加에 따라 增加하였으며 保水性의 경우는 C=66.6에서 T_5=67.1(평균66.98)로서 Ph와 같은 경향으로 增加하였으며 水分含量의 增加比率 만큼 높이 증가하지는 않았다. 2. 官能檢査結果 色澤에 있어서는 兎肉의 代置量이 增加함에 따라 發色程度가 낮았으나 彈力性 및 結着性은 正比例하여 增加함을 나타냈다. 3. 부작성은 供이(一) 반응을 나타냈다. 4. 現市價의 生豚肉 및 生兎肉을 kg當 各各 500원 및 300원으로 환산하면 sausage 製造에 利用된 豚肉對兎肉의 kg當 精肉價格을 1,000원對 857원으로서 兎肉의 경우 豚肉에 比해 월등히 저렴한 價格이다. 以上의 結果에서 볼때 兎肉의 代置比率을 56%以上 70%까지 製造利用 可能性 및 經濟的인 有利点을 알 수 있었다. This experiment was carried out to investigate the possibi1ity of sausage production with cheap Rabbit-meat instead of pork and censequently to cope with the rise of pork price resulted from pork sausage The results obtained were as follows 1. Ph was gradual1y increased comparing that of control lot(Total average : C-6.82 : 6.65) and water holding capacity was increased as the substitutional level of Rabbit-meat increased. 2. In functional testing as the substitutional level of Rabbit-meat incressed the color development became lower, the binding capacity and e1asticity was increased. 3. The reacion of adhesivenss was negative as a whole. 4. The lean-meat price per kg of pork and Rabbit-meat utilized in sausage products were 1000 won and 857 won respectively. 5. From these results, it could be recognized that the whole substitution of Rabbit-meat for pork don't affect on sausage quality and costat all.

재난과 지역의 방재역량

윤동근 한국방재학회 2022 한국방재학회지 Vol.22 No.6

鷄肉의 熱處理 方法이 그 感量 및 硬度에 미치는 影響

尹東根 진주산업대학교 1977 論文集 Vol.15 No.-

This experiment was conducted to determine the effect of cooking methods on the cooking loss and meat hardness of broilers. The cooking methods compared in this expariment was boiling with water, baking with oil and electric baking. The weight loss of broiler was checked after 20 to 40 minuts cooking and the meat hardness was tested after 40 minuts cooking treatment. All the observations were replicated with 5 broilers. The results obtained were as follows. 1. The average cooking loss of broiler after 20 minuts cooking was founds 2% in boiling with water, 6% in baking with oil and 11% in electric baking. The most cooking loss was found in electric baking lot. 2. The average cooking loss of broiler after 40 minuts cooking treatment was 15% in boiling with water, 30% in baking with oil and 39% in electric baking compared with control lot. The most cooking loss was found too in electric baking lot. The longer cooking period generally was founds result in the more loss of broiler wight. 3. The average hardness of cooking broier near ofter 40 minuts cooking treatment was 17.2 grams in boiling with water. 19.8 grams in oil baking and 21.6 grams in electric baking lot, whereas the average hardness of controllot was only 12.2grams. 4. The highly negative correlation r -0.95 (p<0.01) between the cooking loss and hardness of broiler highly after 40 minuts treatment.

鷄肉의 理化學的 性質에 關한 硏究 : 第Ⅱ報 貯藏時間에 따른 PH 硬度및 保水性의 變化 Ⅱ. Effect of Storage Period on the PH, Tenderness, and Water holding capacity in Chicken meat

尹東根 진주산업대학교 1982 論文集 Vol.20 No.-

This experiment was conducted to investigate the effect of storage period on the PH, tenderness and water holding capacity in chicken meat at Department of Animal Science Jinju Agricultural & Forestry Junior Technical College from April 15, 1982 to May 10, the same year. The results obtained are as follows: 1. PH was superior in the order of C(6.85), 2-hours(6.72) 4-hours(6.52), 6-hours(6.22), 8-hours(5.87), 10-hours(5.73) and 12-hours(5.51). The more storage passed, the lower PH was generally. 2. The tenderness was significant(P<.05) among the storage periods. 3. The water holding capacity was significant(P<.05) among the storage periods.

鷄肉의 理化學的 性質에 關한 硏究 : 品種, 部位, 貯臟溫度 및 貯臟時間에 따른 PH硬度 및 保水性의 變化 Effects of breed, part, storage temperature, and storage period on the PH Tenderness and Water Holding Capacity

尹東根,張判亨,朴久富 진주산업대학교 1981 論文集 Vol.19 No.-

This experiment was conducted to investigate effects of breed, part, storage temperature and storage period on PH, tenderness and WHC with Babcock B380, Broiler and Korean Native Ogolgye consisted of 12 pieces at each breed for one months from October 15, 1981 to November 15, the same year. The results obtained were summarized as follows: 1. PH of Korean native Ogolgye, Broiler and Babcock B380 in the breast muscle at slaughtering was 6.90, 6.85 and 6.75 and in the leg muscle, 6.83, 6.75 and 6.65. There were nonsignificant differences between breeds. 2. Effect of park, storage temperature and storage period in the PH was nonsignificant. 3. Tenderness of Korean Native Ogolgye, Broiler and Babcock B380 in the breast muscle at slaughtering was 114.38, 111,75 and 105.0 and in the leg muscle, 113.50, 108.50 and 103.50. There were significant(p<.05) differences between breeds. 4. Tenderness of breast and leg muscle during 6 times storage after slaughtering at 2-4C°was 95.87, and 93.50 and at 20C°, 96.12 and 94.50. There were significant(p<.05) differences between breed. 5. WHC of Korean Native Ogolgye, Broiler and Babcock B380 in the breast muscle at slaughtering was 62.0, 59.0 and 55.8 and in the leg muscle, 59.8, 56.8 and 53.5. There were significant(p<.05) differences between breeds. 6. WHC of breast and leg muscle during 6 times storage after slaughtering at 2-4C°was 59.0, and 57.5 and at 20C°, 57.75 and 58.4. There were significant(p<.0.5) differences between breeds except breast muscle between Korean Native Ogolgye and Broiler.

原料乳의 貯藏中 滴定酸度 및 總生菌數의 變化에 關한 硏究 : Ⅱ. 溫度差에 따른 自己殺菌 效果에 關한 硏究 Ⅱ. Influence of the germicidal action of milk chang on storage temperature

尹東根,李乙熙,趙永來 진주산업대학교 1980 論文集 Vol.18 No.-

This experiment was conducted to determine the germicidal action of milk change during storage raw milk. The sample were taken frome the mixed milk by Holstein Cows in Jinju Agriculture & Forestry Junier Technical College. The results obtained were as follows; 1. The titratable acidity did not increase up to the inedible level of goverment standard untile more than 12 hours at 5℃, and 20℃ condition and 8 hours at 30℃ condition. 2. The germicidal action of raw milk at 5℃ condition, 10 hours at 20℃ conditions were disapeared after 1.5 and before and after 2 hours, there after it were disapeared 10 hours ago and 8 hour ago, where as it were disapeared 1.5 hours ago at 30℃ condition. 3. The colforms count of milk at were 4.0×10exp(2)/㎖ and 15 hours after storage were 7.9×10exp(2)/㎖, 8×10exp(2)/㎖ and 6.2×10exp(2)/㎖ at 30℃ 20℃ and 5℃ conditions.

肉鷄後期飼料의 給與時期가 鷄肉의 理化學的 性質에 미치는 影響 : 貯藏期間別에 따른 pH, 保水性 및 軟度의 變化 Changes in PH, Water Holding Capacity and Tendness

尹東根,鄭場龍,張判亨,朴久富 진주산업대학교 1985 論文集 Vol.23 No.-

後期飼料를 3주령부터 조기에 급여한 broiler肉의 흉심부, 대퇴부 및 근위를 냉장온도(4℃)에서 저장한 후 저장시간의 경과(0,8,48,96,168시간)에 따른 pH, 보수성 및 軟度의 變化를 경시적으로 分析한 結果는 다음과 같다. 1. pH의 變化를 보면 各 시험구의 部位間에는 통계적인 유의성이 없었고 저장시간의 경과에 따른 경시적인 차이를 보면 도살직후 6.68~6.77로 나타났으나 저장후 8시간이 경과될 때 pH가 5.67~5.76으로 급격히 저하되었으며 48시간이 경과되면서 부터 상승하여 이후는 서서히 회복되었다. 2. 保水性의 變化를 보면 各 시험구의 부위간에는 통계적인 유의성이 없었고 저장시간의 경과에 따른 경시적인 차이를 보면 도살직후 65.9~67.4%로 나타났으며 저장후 8시간이 경과될 때 흉심, 대퇴, 근위 모두 급격히 감소되었으나 48시간이 경과되면서 부터 증가되어 168시간 이후부터는 서서히 회복되었다. 3. 軟度의 變化는 흉심과 대퇴部位 근육에 비하여 근위가 매우 낮았고 저장기간의 경과에 따른 變化는 도살직후에 비하여 8시간이 경과될때 현저히 낮아진 후 48시간까지는 서서히 감소된후 168시간 부터는 회복되는 결과였다. 4. pH, 保水性 및 軟度等의 물리적인 性質을 究明한 바 각 처리區間에 통계적인 유의성은 인정되지 않았으며 3주령 부터 후기사료를 급여한 결과 pH, 보수성 및 연도 等에 영향을 미치지 않았다. This experiment was conducted to investigate the changes in pH, water holding capacity and tenderness as the passage of storing time(0,8,48 168 hr) after storing at 4℃ the meat cut 3 parts of leg, breast and gizzard of broiler-Hubbard at 9weeks fed early finisher diet from 3 weeks. The results obtained were summarized as follows: 1. In the pH changes during postmorterm storage, there were nonsignificant differences(p>0.05) between treatments. In the pH changes as storage time passed, pH immediately after slaughtering was 6.68 to 6.77 and the lowest with 5.67 to 5.76 when storage time passed 8hours and pH was again high after storage time passed 48 hours. 2. Though the changes in water holding capacity were nonsignificant differences(p>0.05) between leg, breast and gizzard meat. There was lightly difference as the storage time passed, pH immediately after slaughtering was 65.9 to 67.4%, pH of leg, breast and gizzard was decreased as the storage time passed 8 hours, but was increased as the storage time passed 48 hours. 3. The changes in tenderness were lower in gizzard in leg than breast. It was lower in the storage of 8 hours than immediately after slaughtering. After pH was gradually decreased to the storage of 48 hours, again increased from the storage of 168 hours. 4.PH, water holding capacity and tenderness analyzed in this experiment were non significant differences(p>0.05) between treatments and there was not the effect of finisher diet on the physical properties.

鷄肉의 熱處理 方法이 그 減量, 硬度 및 一般性分에 미치는 影響

尹東根 진주산업대학교 1987 論文集 Vol.16 No.-

This experiment was conduoted to determine the effect of cooking methods on the cooking loss, hardnss and chemical compositions of broilers. The cooking methods compared in this experiment was boiling with water(T_1), baking with oil(T_2) and electric baking(T_3). The Weight loss of broiler was checked after 20 and 40 minuts cooking and the meat hardness and chenical composition was tested after 40 minuts Cooking treatment. The results obtained are summarize as follows : 1. The average cooking loss of broiler after 20 minuts cooking was founds 2% in T_1, 6% in T_2, and 11% in T_3. 2. The average cooking loss of broiler after 40 miunuts cooking was founds 10% in T_1, 20% in T_2, and 30% in T_3. 3. The longer cooking period generaly was founds result in the more loss of broiler weight, 4. The average hardness of cooking broier near after 40 minuts cooking Treatment was 15.8g in T_1, 19.6g in T_2 and 20.6g T_3, whereas Control lot was 12.2 grams. 5. The average chemical composition of the whole mixed broiler meats which were from the same one bird : 1) Control lot was Moisture 72.58%, crude protein 19.57%, crude Fat 6.14% and crude Ash 1.20%. 2) T_1 lot was Moisture 68.09%, crude protein 19.57% crude Fat 3.54% and crude Ash 0.65%. 3) T_1 lot was Moisture 56.84%, crude protein 30.14% crude Fat 11.63% and crude Ash 0.70%. 4) T_3 lot was Moisture 66.50%, crude protein 26.12% crude Fat 5.65% and crude Ash 0.84%.