브랜드 한우고기의 연도예측을 위한 전단력과 관능특성의 상관관계

김진형,조수현,성필남,정다운,인태식,하경희,정명옥,박범영,이종문,김동훈,Kim, Jin-Hyoung,Cho, Soo-Hyun,Seong, Pil-Nam,Jeong, Da-Woon,In, Tae-Sik,Hah, Kyung-Hee,Jung, Meyung-Ok,Park, Beom-Young,Lee, Jong-Moon,Kim, Dong-Hun 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.1

The aim of this study was to determine the relationship between sensory properties and Warner-Bratzler shear (WBS) for branded Hanwoo beef. Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades ($1^{++}$, $1^+$, 1) at 13 stores were determined the tenderness using WBS and evaluated the sensory properties (tenderness, flavor, juiciness, overall acceptance) by trained sensory panels. The results of sensory evaluation were analyzed by four WBS value classes (<3.46 kg, 3.46-4.09 kg, 4.09-4.72 kg, >4.72 kg). The results from the sensory evaluation (tenderness, flavor, juiciness, overall acceptance) for subprimal cuts of WBS force value less than 3.46 kg had high scores, whereas WBS force value more than 4.72 kg had low scores (p<0.05). Correlation coefficient of WBS measurements with sensory ratings was -0.67 (tenderness), -0.53 (flavor), -0.49 (juiciness), and -0.57 (overall acceptance). From these results, consumers can distinguish sensory taste of branded Hanwoo beef using WBS categories and beef industry can apply index of taste for brand Hanwoo beef by WBS categories.

MR Imaging Findings of Patellar Tendon after Anterior Cruciate Ligament Reconstruction with Bone-Tendon-Bone Autograft

김진형,김형석,김형래,김백현,설혜영,차인호,이창희,임홍철,Kim, Jin-Hyeong,Kim, Hyeong-Seok,Kim, Hyeong-Rae,Kim, Baek-Hyeon,Seol, Hye-Yeong,Cha, In-Ho,Lee, Chang-Hui,Im, Hong-Cheol The Korean Radiological Society 2002 대한영상의학회지 Vol.46 No.1

Purpose: To evaluate the postoperative changes occurring in the patellar tendon after reconstruction of the anterior cruciate ligament (ACL) using the central one-third of the patellar tendon together with patellar and tibial bony plugs. Materials and Methods: Ten patients with ACL injury underwent sagittal and coronal T1- weighted MR imaging of both postoperative and normal knee joints. In all cases, reconstruction of the ACL was performed using the central one-third of the patellar tendon, together with patellar and tibial bony plugs. During the follow-up period of 6-27 months, patient were clinically stable. We compared the length, signal intensity and contour of both patellar tendons, as seen on MR images. Results: No defects was found in harvested patellar tendons, and MR images showed high signal intensity within harvested tendons in six of the ten patients. In seven of ten, patellar tendons had irregular margins and were poorly delineated from adjacent tissue. The mean length of patellar tendons was 44.2${\pm}$2.9 mm in normal knee and 43.9${\pm}$3.1 mm in postoperative knee, while their mean thickness in postoperative knee, measured at mid-portion, averaged 4.3${\pm}$1.2 mm. There were no statistically significant differences (p>0.05). The greatest mean thickness of patellar tendon was 6.9${\pm}$1.2 mm and 4.3${\pm}$0.5 mm in normal and postoperative knee, respectively. Thus, on average, postoperative patellar tendon was 161% thicker than normal tendon (p<0.05). Conclusion: In clinically stable patients, patellar tendons after graft harvesting had a higher signal intensity, worse-defined margins and a greater thickness than normal. We suggest that these are the normal postoperative findings. 목적: 중앙부 슬개건 이식편을 이용한 외상성 전방십자인대 파열 복구 수술 후 슬관절 자기공명영상을 이용하여 수술한 슬개건과 정상 슬개건의 소견을 비교하여 보았다. 대상과 방법: 외상성 전방십자인대 파열 소견을 보인 10명에서 슬개건의 중앙부분에서 이식편을 얻어 전방십자인대 복구 수술을 시행한 환자들을 중 임상적으로 증상을 보이지 않았던 10명의 환자들을 대상으로 하였으며, 수술 후 6-27개월(평균 16.7개월)후 반대편 정상 슬관절과 같이 양쪽 슬관절에서 자기공명영상을 시행하였다. 자기공명영상은 시 상면과 관상면상으로 시행하였고,슬개건의 길이, 중앙부와 가장 두꺼운 부위에서의 두께 및 신호강도를 측정하여 양쪽 슬관절을 서로 비교하였다. 결과: 수술한 슬관절에서 슬개건 내에 국소적인 고신호 강도가 6명(60%)에서 보였으며, 7명(70%)에서는 슬개건의 경계가 불분명하였다.길이는 건측 슬개건에서는 44.2 mm ${\pm}$2.9 mm이었고, 수술한 슬개건에서는 43.9 mm ${\pm}$3.1 mm이었다. 중앙부위에서의 두께는 양측에서 통계학적으로 유의한 차이를 발견할 수 없었다(p>0.05).가장 두꺼운 부분에서의 두께는 건측이 4.3 mm ${\pm}$0.5 mm이고 수술한 쪽의 슬개건은 6.9 mm ${\pm}$1.2 mm로 측정되어 통계학적으로 유의하게 수술한 쪽의 슬개건이 건측 슬개건보다 두꺼웠다(161%). 결론: 슬개건을 이용하여 전방십자인대 복구 수술을 받은 환자에서 시행한 슬관절 자기 공명영상에서 이식편을 얻은 슬개건은 정상 슬개건과 비교하여 경계가 불분명하며, 국소적인 고신호강도를 보이고,두께가 두껍게 보였고, 이는 정상수술 후 자기공명영상 소견으로 생각된다.

브랜드 한우고기 연도 조사 - 2007 : 육질등급 및 소분할 부위별 전단력 평가

김진형,성필남,조수현,정다운,인태식,정진형,박범영,이종문,김동훈,안종남,Kim, Jin-Hyoung,Seong, Pil-Nam,Cho, Soo-Hyun,Jeong, Da-Woon,In, Tae-Sik,Jeong, Jin-Hyung,Park, Beom-Young,Lee, Jong-Moon,Kim, Dong-Hun,Ahn, Chong-Nam 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.3

Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades ($1^{++}$, $1^+$, 1) at 13 stores were evaluated the tenderness using Warner-Bratzler shear (WBS). The beef frequency ratio (%) depending on postmortem aging periods were investigated. The 37.5 (quality grade $1^{++}$), 45.8 (quality grade $1^+$), and 36.4% (quality grade $1^{++}$) of branded beef were aged for < 7 d, 26.6 (quality grade $1^{++}$), 47.2 (quality grade $1^+$) and 36.4% (quality grade 1) were aged for $7{\sim}13$ d, and 31.3 (quality grade $1^+$), 4.2 (quality grade $1^+$) and 25.8% (quality grade $1^+$) were aged for 14 to 20 d. The temperature of cold room in stores was ranged average 2.27 to $2.42^{\circ}C$. WBS values for ansimsal (tenderloin), witdngsimsal (ribeye), cheggtsal (shortloin), doganisal (knuckle) and moongchisatae (hind shank) from branded Hanwoo beef of quality grade $1^{++}$ were tender than those from branded Hanwoo beef of quality grade 1 (p<0.05). WBS values for ansimsal (tenderloin) were 2.56 (quality grade $1^{++}$), 2.76 (quality grade $1^+$) and 3.10 kg (quality grade 1), respectively, and those for doganisal (knuckle, quality grade $1^{++}$), hongdukesal (eye of round, quality grade $1^+$) and bosupsal (top sirloin, quality grade 1) were 4.76, 4.96 and 5.66kg, respectively (p<0.05). The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts from branded Hanwoo beef of quality grade $1^{++}$ were 100 [ansimsal (tenderloin) and cheggtsal (shortloin)], 87.5 [witdngsimsal (ribeye)] and 62.5% [bosupsal (top sirloin)], whereas that of WBS > 4.6 kg were 50.0% [hongdukesal (eye of round) and doganisal (knuckle)]. The frequency ratio of WBS < 3.9 kg in the an subprimal cuts of quality grade $1^+$ were 100 [ansimsal (tenderloin) and witdngsimsal (ribeye)] and 44.4% [cheggtsal (shortloin) and gurisal (chuck tender)], whereas that of WBS > 4.6 kg were 66.7 [hongdukesal (eye of round)], 55.6 [doganisal (knuckle)] and 44.4% [bosupsal (top sirloin)]. The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts of quality grade 1 were 88.9 [ansimsal (tenderloin)], 62.5 [cheggtsal (shortloin)] and 44.4% [witdngsimsal (ribeye)], whereas that of WBS > 4.6 kg were 100.0 [doganisal (knuckle)] 62.7 [hongdukesal (eye of round)], 62.5 [gurisal (chuck tender)] and 55.6% [moongchisatae (hind shank)]. From these results, subprimal cuts from branded Hanwoo beef were marketed with short aging periods and high frequency ratio (%) of WBS > 4.6 kg.

한우 성숙도와 추출횟수가 사골용출액의 관능 특성에 미치는 영향

김진형,조수현,성필남,하경희,윤영탁,임동균,박범영,이종문,김동훈,안종남,Kim, Jin-Hyoung,Cho, Soo-Hyun,Seong, Pil-Nam,Hah, Kyung-Hee,Yun, Yeong-Tak,Lim, Dong-Gyun,Park, Beom-Young,Lee, Jong-Moon,Kim, Dong-Hun,Ahn, Chong-Nam 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.1

This study was conducted to investigate the effect of different maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions on water extract from Hanwoo shank bones (arm, fore shank, round and hind shank) with regard to sensory traits (white color, aroma, taste, overall acceptability). The white color of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was lighter than with maturity scores of 3-9 (cow) (p<0.05). The aroma of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was stronger than with other maturity scores 3-9 (cow) except for maturity score 5 (p<0.05). The taste and overall acceptability of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) were higher than with maturity scores of 3-9 (cow) (p<0.05). The white color, aroma, taste and overall acceptability of water extract from Hanwoo shank bones of all maturity scores significantly decreased as the number of extractions (from 2nd to 4th) increased (p<0.05). In conclusion, there were significant differences between maturity scores 2 and maturity scores 3-9 (cow) with regard to sensory traits. Further studies need to address whether different maturity scores affect the price of shank bones in the meat industry.

경천사10층석탑 오염물 제거 방안 연구-레이저를 이용한 오염물의 제거 방안 중심으로

김진형,김사덕,강대일,청목번부,Kim, Jin-Hyung,Kim, Sa-Dug,Kang, Dai-Ill,Aoki Shigeo 국립문화재연구소 2002 保存科學硏究 Vol.23 No.-

It has been proved that pollutants stuck on the surface of stone architecture have significant direct and indirect harmful effects on them. Among them some do not look evidently harmful, but they have potentials to ruin stone architecture as time goes on. Since the cultural assets have magnificent meanings as historical aspects, their future states should be considered seriously as well as that of the presence. The past method to get rid of the pollutants from the surface of cultural properties has been changed a lot till the present along with scientific development of technology on this field. Existing method to eliminating pollutants are based on physical and chemical processing, which can make damages on them too. Recently cleansing using LASER has been developed in Europe and proved as effective and relatively less harmful to remove pollutants, and it has been adopted widely. After the success of the way by LASER, there are several trials to adopt the way to our cultural properties which have similar materials. Those showed satisfactory results and studies for developing the securer and more dependable ways to apply. From now on the report will show the effective ways to apply the method using LASER on to the similar materials and different materials as well and discuss about the pros and cons about the method.

국내 콘택트렌즈 관련 합병증 양상에 대한 설문 조사: 한국콘택트렌즈학회

김진형,송종석,현준영,정성근,김태진,Jin Hyoung Kim,Jong Suk Song,Joon Young Hyon,Sung Kun Chung,Tae Jin Kim 대한안과학회 2014 대한안과학회지 Vol.55 No.1

Purpose: To investigate the epidemiology of contact lens (CL)-related complications in Korea. Methods: A questionnaire regarding CL-related complications including patient’s gender, age, causative factors, and signs and symptoms was distributed to members of the Korean Ophthalmological Society by The Korean Contact Lens Study Society and the results of the questionnaire analyzed. Results: Responses to the questionnaire written by ophthalmologists from 22 institutes and clinics were collected from 499 subjects over a 20-month period starting in October 2008 and analyzed. The mean age of respondents was 22.9 years and the male-to-female ratio was 1:8.1. The soft CL and cosmetic colored lens comprised the majority (46.6% and 42.1%, respectively) of the reported cases, followed by the rigid gas permeable lens (RGP lens; 10.6%) and orthokeratology lens (0.8%). In subjects using a cosmetic colored lens, 62.2% showed emmetropia and 89.1% of the lenses were prescribed by opticians. The main complications included corneal erosion, sterile corneal infiltrate, allergic disease, conjunctival injection, corneal ulcer, and dry eye syndrome. The most common causative factor of complications was excessive lens wear. Comparing main causative factors according to the RGP lens prescriber, the most common factor was poor lens fit. Conclusions: The number of cosmetic colored lens-related complications in the emmetropic eyes of young patients is increasing rapidly. Considering opticians are the main CL prescribers in CL-related complications, Korean ophthalmologists need to pay more attention to CL fitting and constant education of patients regarding proper CL wear and care. J Korean Ophthalmol Soc 2014;55(1):20-31

석조문화재 오염물 제거 방안의 표준화 수립 및 가치정립 I -설문조사의 통계를 중심으로-

김진형,정용재,김사덕,Kim, Jin-hyoung,Chung, Yong-jae,Kim, Sa-duk 국립문화재연구소 2007 保存科學硏究 Vol.28 No.-

It is very difficult to attain stable and satisfactory result satisfaction from newly developed materials and methodologies for conservation of cultural properties. In order for an effective conservation method, it is necessary that the manual for application of the proper materials and its methodology should be set up. However, stone conservation value must be established in advance of the manual, because the philosophical concepts and the technical methodology are not standardized. In this study, therefore, the conservators' opinion about the conservation for stone artifacts was collected. The opinions were based on the questionnaire about cleaning of surface contamination on masonry, and hereafter those will be referred to the conservation method about stone artifacts.

한우 성숙도와 추출횟수가 사골용출액의 화학적 특성에 미치는 영향

김진형,조수현,성필남,하경희,정진형,임동균,박범영,이종문,김동훈,안종남,Kim, Jin-Hyoung,Cho, Soo-Hyun,Seong, Pil-Nam,Hah, Kyung-Hee,Jeong, Jin-Hyung,Lim, Dong-Gyun,Park, Beom-Young,Lee, Jong-Moon,Kim, Dong-Hun,Ahn, Chong-Nam 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.4

본 연구는 시중에 유통중인 한우 사골의 과학적인 거래기준을 제시하고자 성숙도 2(수소), 성숙도 2(거세), 성숙도 3-9(암소)의 한우 반도체 각 4두에서 사골(상완골, 전완골, 대퇴골, 하퇴골)을 구입하여 총 4회 추출한 사골 용출액의 탁도와 색도(명도), 콜라겐과 단백질 함량, 칼로리 및 콘드로이친 황산 함량을 분석하였다. 성숙도 2에 해당하는 한우 수소와 거세우 사골 용출액의 탁도와 명도가 성숙도 3부터 9에 해당하는 한우 암소 사골용출액 보다 유의적으로 높게 나타났다(p<0.05). 추출횟수에 따른 탁도와 명도의 변화는 전체 성숙도에서 2차 추출까지 증가하다가 이후 유의적으로 감소하였다(p<0.05). 성숙도 2에 해당하는 한우 수소와 거세우 사골 용출액의 콜라겐과 단백질 함량이 가장 높게 나타났다(p<0.05). 성숙도 2에 해당하는 한우 수소와 거세우 사골 용출액의 칼로리와 콘드로이친 황산 함량이 성숙도 3부터 9에 해당하는 한우 암소 사골용출액 보다 유의적으로 높게 나타났다(p<0.05). 또한 추출횟수에 따른 콘드로이친 황산 함량 변화는 전체 성숙도에서 추출횟수가 증가 할수록 유의적으로 감소하였다(p<0.05). 이상의 결과를 종합하면, 전체 실험항목에서 성숙도 2(수소와 거세우) 사골용출액과 성숙도 3-9(암소) 사골용출액 간에는 차이가 있었으나, 전체 성숙도에서의 차이는 뚜렷하게 나타나지 않아 성숙도가 사골거래기준으로 적합한지는 보완적인 연구가 추가적으로 수행되어야 할 것으로 사료된다. This study was conducted to investigate the effect of maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions (up to 4 times) on the chemical properties of water extract from Hanwoo shank bones (arm, fore shank, round and hind shank). The turbidity, meat color (CIE L value), collagen, protein, caloric and chondroitin sulfate contents of samples were observed. The turbidity and lightness were higher for water extract of Hanwoo shank bones with a maturity score of 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). The turbidity and lightness of water extract from shank bones of all Hanwoo maturity scores significantly increased with the 1st and 2nd extractions, but significantly decreased with 3rd and 4th extractions (p<0.05). The collagen and protein contents were highest for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) (p<0.05). The caloric and chondroitin sulfate contents were higher for water extract from Hanwoo shank bones of maturity score 2 (bull and steer) than maturity scores of 3-9 (cow) (p<0.05). As the number of extractions increased, the chondroitin sulfate content significantly decreased (p<0.05). Based on these results, differences correlating with maturity scores were found only with collagen and protein contents. Therefore, further studies should be considered to address whether different maturity scores affect the price of shank bones in the meat industry.

전안부 빛간섭단층촬영기를 이용한 백내장 절개창의 크기에 따른 창상치유과정의 형태학적 관찰

김진형,김태임,김응권,이형근,Jin Hyung Kim,Tae Im Kim,Eung Kweon Kim,Hyung Keun Lee 대한안과학회 2013 대한안과학회지 Vol.54 No.6

Purpose: To investigate wound characteristics and ultrastructural changes in the 2.2-mm and 2.8-mm main corneal incisions. Methods: Forty-four eyes of 34 patients undergoing cataract surgery were randomized to receive a 2.2-mm or 2.8-mm main corneal incision. All incisions were evaluated 1, 7, and 30 days postoperatively using anterior segment optical coherence tomography. The angle, length, maximal thickness of the incision, and if present, corneal gap length and incision gap area were calculated. The existence of Descemet’s membrane detachment was recorded. Results: The mean endothelial gap length and gap area of the 2.2-mm wound were larger than the 2.8-mm, with the only statistically significant difference observed on postoperative day 30 (p = 0.015 and 0.027, respectively). There was no difference in the mean incision angle, length, and corneal thickness between the 2 incision sizes. The ratio of Descemet’s membrane detachment increased with older age and low postoperative IOP, but not associated with incision size (p < 0.05). Conclusions: Both the 2.2-mm and 2.8-mm main corneal incisions showed excellent wound healing outcome without significant postoperative complications. Older patients with low postoperative IOP required a more careful wound care management. The incision parameters in the present study can be used as an indicator of the healing process to reduce wound-related complications.

숙성온도와 기간이 한우 거세우 배최장근의 육질 특성에 미치는 영향

김진형,조수현,성필남,하경희,김학균,박범영,이종문,김동훈,안종남,Kim, Jin-Hyoung,Cho, Soo-Hyun,Seong, Pil-Nam,Hah, Kyung-Hee,Kim, Hak-Kyun,Park, Beom-Young,Lee, Jong-Moon,Kim, Dong-Hun,Ahn, Chong-Nam 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.2

본 연구는 숙성온도와 숙성기간이 한우 거세우 배최장근의 육질 특성에 미치는 영향을 구명하고자 숙성온도를 0, $4^{\circ}C$로 하여 2, 7, 14, 21, 28, 49일 동안 숙성하면서 한우 거세우 배최장근의 pH, 전단력, MFI, 가열 및 육즙감량, 전자현미경 관찰, 관능검사 및 아미노산 조성을 분석하였다. pH는 숙성온도가 $0^{\circ}C$일 때 숙성 21일까지, 숙성온도가 $4^{\circ}C$일 때 숙성 14일까지 증가하다가 감소하였다(p<0.05). 전단력 값은 숙성 14일부터 28일까지 $4^{\circ}C$에서 숙성한 배최장근이 $4^{\circ}C$보다 유의적으로 낮았고, 숙성기간이 경과함에 따라 유의적으로 연도가 향상되었다(p<0.05). MFI의 경우 $4^{\circ}C$에서 숙성한 배최장근 보다 $0^{\circ}C$에서 높은 경향을 보였고, 숙성기간이 경과함에 따라 유의적으로 증가하였다(p<0.05). $0^{\circ}C$에서 숙성한 배최장근의 가열 및 육즙감량이 $4^{\circ}C$보다 적은 경향이었고, 숙성기간이 경과함에 따라 유의적으로 증가하였다(p<0.05). 관능검사에서 연도와 다즙성은 $0^{\circ}C$에서 숙성한 배최장근이 $4^{\circ}C$ 보다 좋은 평가를 보였고, 숙성기간이 경과하면서 유의적으로 높은 평가를 얻었다(p<0.05). 전자현미경에 의한 미세구조 변화는 $4^{\circ}C$에서 숙성한 배최장근이 $0^{\circ}C$보다 1주일 빠르게 Z-disk의 붕괴가 확실하게 관찰되었고, 숙성기간이 경과하면서 Z-disk의 붕괴정도가 많아졌다. 아미노산 함량 변화는 $4^{\circ}C$에서 숙성한 배최장근이 $0^{\circ}C$보다 높은 경향이었고, 숙성기간이 경과하면서 각 아미노산 조성의 함량이 유의적으로 증가하였다(p<0.05). 이상의 결과를 종합하면, 한우 거세우 등심의 최적 숙성 조건은 $0^{\circ}C$에서는 14일간, $4^{\circ}C$에서는 7일간 숙성하는 것이 바람직한 것으로 사료되며, 향후 숙성기술의 산업적 적용을 위하여 한우의 부위 및 근육별 적정 숙성기간 설정 연구가 필요할 것으로 생각된다. This study was conducted to investigate the effect of ageing temperature(0 and $4^{\circ}C$) and time(2, 7, 14, 21, 28, and 49 days) on the meat quality of longissimus muscle from Hanwoo steer. The pH, Warner-Bratzler shear force(WBSF), myofibrillar fragmentation index(MFI), cooking and purge loss, sensory, morphological changes, and amino acid composition were assessed. The pH of longissimus muscle increased significantly(p<0.05) for 21 days at $0^{\circ}C$ and 14 days at $4^{\circ}C$, but decreased thereafter. Longissimus muscle aged from 14 days to 28 days at $4^{\circ}C$ had a lower WBSF than longissimus muscle aged at $0^{\circ}C$(p<0.05). The WBSF of longissimus muscle decreased significantly(p<0.05) with ageing time. The MFI, cooking and purge loss, tenderness, and juiciness scores were higher for longissimus muscle aged at $4^{\circ}C$ than at $0^{\circ}C$. As ageing time increased, the MFI, cooking and purge loss, tenderness, juiciness, and amino acid composition of longissimus muscle increased significantly(p<0.05) with ageing at 0 or $4^{\circ}C$. Transmission electron microscopy showed Z-disk degradation and morphological changes of the myofibrils correlating with increased tenderness during the ageing time. Based on these results, the proper ageing conditions of longissimus muscle of Hanwoo steer were 14 days of ageing at $0^{\circ}C$ or 7 days of ageing at $4^{\circ}C$. However, further study on the application of ageing technology to this industry is necessary for the optimization of ageing conditions for the sub-primals or muscles from Hanwoo beef.