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정준영,박영수,윤국진,윤정일,정원식,서정일,Jeong, J.,Park, Y.,Yun, K.,Yun, J.,Cheong, W.,Seo, J. 한국전자통신연구원 2018 전자통신동향분석 Vol.33 No.2
Immersive media, which maximizes the viewer's sense of presence and immersion, has been developed in the form of 3D stereoscopic media and UHD media. Going one step further, VR media, which can provide immersive experiences within an artificially created environment, have recently been considered a type of next-generation media. Within this trend, numerous IT and broadcasting companies around the world are actively investing their time and resources to boost the emerging VR industry. In this paper, we introduce the representative VR media acquisition and broadcasting service technologies that are leading the current VR industry.
국내 유통중인 기계발골계육의 품질특성 및 저장특성 비교
이주호(J. H. Lee),최정석(J. S. Choi),김중헌(J. H. Kim),엄태영(T. Y. Eum),김윤희(Y.H. Kim),정준영(J. Y. Jeong),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2012 동물생명과학연구 Vol.4 No.-
This study was undertaken to compare the quality characteristics and storage characteristics between mechanically deboned chicken meat (MDCM) in 5 different companies(T1-T5) in Korean. In the chemical composition, T2 showed higher(p<0.05) moisture, T4 showed higher protein(p<0.05), T3 showed higher fat(p<0.05) and T5 showed higher ash(p<0.05). In the pH value, T5 showed lower(p<0.05) pH value than the other raw meat. In the TBA value, T3 showed lower(p<0.05) value than other products from 0 day to 7 day of storage. In the total microbial count, T3 showed lower(p<0.05) value compared to other raw meat from 0 day. But T1 showed lower(p<0.05) from 7 day. In the VBN value, T5 showed higher(p<0.05) from 0 day. And all raw meats showed higher than standard value from 7 day. As a result, MDCM showed difference the quality and storage characteristics the between companies in Korea. It is impossible to store MDCM more than 7 days when stored at 4℃ refrigerator.
최영석(Y. S. Choi),이진규(J. K. Lee),정지택(J. T. Jeong),정준영(J. Y. Jeong),최정석(J. S. Choi),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2016 동물생명과학연구 Vol.8 No.-
본 연구는 포도주박 숙성 돼지 장족을 가열한 후 품질특성과 냉장 보관 중 저장특성을 분석하였다. 일반성분 분석 결과 지방함량의 변이가 있었 으며, 수분, 단백질, 회분은 유의적인 차이를 보이지 않았다. 포도주박 숙성은 장족의 pH, 명도, 황색도 값을 감소시켰고, 전단력은 처리구간 변이가 크게 나타났다. 또한 저장기간 중 지방산패도와 총미생물수를 감소시키는 결과를 보여주었다. 이상의 결과를 종합해보면 돼지 장족의 포도주박 숙성은 저장특성을 증가시키는 것으로 판단되며 족발제품의 보존성 향상에 활용할 수 있을 것으로 판단된다. This study was conducted to evaluate the quality and storage characteristics of pork hocks by marination of grape pomace during storage periods. Experimental design included 5 treatments : Control, T1: 1% Grape pomace powder + 3 Hours Marination, T2: 1% Grape pomace powder + 6 Hours Marination, T3: 2% Grape pomace powder + 3 Hours Marination, T4: 2% Grape pomace powder + 6 Hours Marination. In the proximate analysis, there were no significant differences except for fat content. In the quality characteristics of pork hocks, the pH, lightness and yellowness were decreased by the marination of grape pomace. The water holding capacity values were 83.61–88.26 and there were large varitions in shear force values. Also, During cold storage, the marination of grape pomace reduced TBA values and total microbial count in pork hocks. As a result, the marination of grape pomace is determined to increase the storage characteristics and could be able to take advantege of the improved storage stability of the pork hocks products.
Ascorbic acid의 첨가수준이 분쇄돈육의 저장특성에 미치는 영향
이주호(J. H. Lee),최정석(J. S. Choi),이현진(H. J. Lee),정준영(J. Y. Jeong),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2013 동물생명과학연구 Vol.5 No.-
This study was conducted to evaluate effect of addition levels of ascorbic acid on the storage caracteristics of ground pork. Ground pork was processed in 5 treatments : T1(no additive), T2(ascorbic acid 0.1%), T3(ascorbic acid 0.3%), T4(ascorbic acid 0.5%), T5(ascorbic acid 1%). Addition of ascorbic acid significantly decreased the pH value of ground pork(p<0.05). In Hunter color, addition of ascorbic acid significantly(p<0.05) increased lightness during 7days of cooler storage. There was no significant difference in TBA value among treatments. However, addition of ascorbic acid significantly decreased the total microbial count and VBN values of ground pork during 7days of cooler storage. As a result, ascorbic acid had a positive effect on the storage characteristics of ground pork and optimal addition level seemed to be 0.1~0.3%.
Metal-polymer Joining Method with Laser Structuring to Enhance Cross-tension Strength
S. Chey(최석영),J. Y. Choi(최준영),G. Y. Kim(김근영),J. Y. Kim(김지엽),J. Lee(이중혁),A. K. Han(한경원),D. H. Kim(김도회),J. Jeong(정준영),S. J. Hong(홍석주),N. R. Yoon(윤나래),J. H. Hwang(황준호),H. D. Kim(김현덕),Y. S. Gu(구윤식),J. W. C Korean Society for Precision Engineering 2023 한국정밀공학회 학술발표대회 논문집 Vol.2023 No.11
최현수(H. S. Choi),이현진(H. J. Lee),최형규(H. K. Choi),송유진(Y. J. Song),정준영(J. Y. Jeong),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2014 동물생명과학연구 Vol.6 No.-
This study was conducted to investigate the quality characteristics of marinated pork by addition of grapefruit seed extract(GES). Sliced pork meats were marinated in 6 treatments: T1(Control, sorbic acid 0.2% + sodium nitrite 70ppm), T2(GSE 0%), T3(GSE 0.1%), T4(GSE 0.5%), T5(GSE 1%), and T6(GSE 3%). In the proximate analysis, addition of GSE did not show any significant effect on marinated pork. Addition of GSE over 1% level significantly decreased pH and water holding capacity values of marinated pork. In the sensory characteristics, flavor and total acceptability values were significantly decreased by addition of 0.5% GSE in the marinated pork. In the storage characteristics, addition of GSE over 1% tended to decrease the volatile basic nitrogen and total microbial count values of marinated pork during 10 days of cooler storage. As a result, grapefruit seed extract had a positive effect on storage characteristics of marinated pork and optimal addition level seemed to be 0.1-0.5%.