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오혜근,구자봉,김동출,심재영,박정훈,박영균,임성철 조선대학교 2003 The Medical Journal of Chosun University Vol.28 No.1
We present a case of angiomyofibroblastoma of the vulva in a 32-year-old woman. The asymptomatic lesion measured 4×3cm and appeared as a gray-white myxoid mass on cut sections Histologically, it appeared as a relatively well-circumscribed spindle cell proliferation with alternating hypercellular and hypocellular areas and proliferation of thin-walled blood vessels. Immunohistochemically, the stromal cells expressed vimentin, CD34 and progesterone receptor, but not desmin, α-smooth muscle actin, S-100 protein and estrogen receptor. These features were similar to those of angiomyofibroblastoma as previously reported in the vulva except negativity for desmin A case of pathologically proven very rare tumor of angiomyofibroblastoma of the vulva is presented with a literature review
Comparison of Physicochemical and Functional Traits of Hanwoo Steer Beef by the Quality Grade
Dong Gyun Lim,Ju Su Cha,Cheo Run Jo,Kyung Haeng Lee,Jong Ju Kim,Ki Chang Nam 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.3
The physicochemical and functional traits for loin muscles of Hanwoo steers were compared by quality grade (QG). A total of 500 Hanwoo steers were slaughtered, their carcasses were categorized into four groups (QG 1++, 1+, 1, and 2), and the longissimus dorsi muscles were analyzed. QG 1++ group had the highest fat and lowest moisture content (p<0.05). QG 1++ showed higher L* and b* color values, higher cooking loss, and lower shear force values, compared with the other groups (p<0.05). The flavor, tenderness, juiciness, and preference scores by sensory evaluation were highly ranked for premium QG groups (1++ and 1+). Regarding the micro compounds, QG 1 and QG 2 had greater amounts of inosine monophosphate, and QG 2 had greater amounts of anserine, carnosine, and creatine, than QG 1++ (p<0.05). QG 1++ and 1+ had higher percentages of oleic acid (C18:1) than QG 2 (p<0.05). Within premium QG 1++ and 1+, the results of the nucleotides, free amino acids, dipeptides, and fatty acids did not show any distinctive differences. Hanwoo beef as determined by the current grading system was not significantly different in terms of functional components; the only significant difference was in intramuscular fat content.
Lim, Dong-Gyun,Lee, Sang-Suk,Seo, Kang-Seok,Nam, Ki-Chang Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.5
To determine the effects of various drying methods on the quality characteristics of beef jerky from low-valued cuts, Hanwoo beef shank muscles were either hot air-dried, shade-dried, or sun-dried. The physicochemical quality and microbiological safety of the Hanwoo beef jerky were analyzed during a storage of $25^{\circ}C$. Moisture content and water activity ($a_w$) of the samples decreased as the time period of storage increased, regardless of the drying condition (p<0.05). Shade-dried jerky showed higher $a_w$ compared to others after storage of 20 d (p<0.05). The pH value of hot air-dried jerky was higher than those of others (p<0.05). For color properties, sun-dried samples showed higher redness ($a^*$) and yellowness ($b^*$) compared with the properties of others (p<0.05). The hot air-dried jerky showed higher shear force values than the sun-dried or the shade-dried jerky after 10 and 20 d (p<0.05). However, the total plate counts (TPCs) of naturally dried jerky (shade and sundried) were higher than hot-air dried jerky after storage of 10 and 20 d (p<0.05). With regard to sensory properties, naturally dried jerky showed higher tenderness, juiciness, and overall acceptability scores than the hot air-dried jerky (p<0.05). In conclusion, although natural drying appears to be more susceptible to microbiological contamination than hot air-drying, the natural drying method seems to result in superior quality than the hot air drying method.
Physicochemical Traits, Fatty Acid and Free Amino Acid Compositions of Two-way Crossbred Pork Belly
Dong Gyun Lim,Kyung Tai Kim,Kyung Haeng Lee,Kang Seok Seo,Ki Chang Nam 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.2
This study was conducted to determine the meat quality characteristics of pork belly from 3 different two-way crossbreeds of Yorkshire×Landrace (YL), Yorkshire×Berkshire (YB), and Yorkshire×Chester White (YC), which were domesticated for Korean consumers. Twenty pigs from each crossbreed (total n=60) were randomly selected when they reached the 110- 120 kg range of market weight, slaughtered, and cooled at 0oC for 24 h. The pork bellies on the left side of the cooled carcasses were then sampled and analyzed. The pH of pork bellies was the lowest in YC among the crossbreds. There was no significant difference in fat content by crossbred, but YB bellies had the lowest moisture content (p<0.05).
Dong Gyun Lim(임동균),Jong Ju Kim(김종주),Kang Seok Seo(서강석),Ki Chang Nam(남기창) 충남대학교 농업과학연구소 2012 농업과학연구 Vol.39 No.2
The objective of the study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with the extract of Citrus junos seib. or Prunus mume. Hanwoo beef shank muscles were sliced, marinated, and sun-dried at 25℃, relative humidity of 35%. The physicochemical quality and microbiological safety of the Hanwoo beef jerky aerobically packaged were analyzed during the storage of 25℃. The moisture content of beef jerky with Citrus junos seib. was the lowest among the treatments after 20 d. Citrus junos seib. and Prunus mume jerky after 10 d had significantly lower aw than those after 0 and 20 d (p<0.05). The pH values of jerky generally ranged from 5.76 to 5.84. The pH value of Prunus mume jerky was significantly higher than those of other jerky samples (p<0.05). Prunus mume jerky showed significantly lower TBARS value than the others after 20 d (p<0.05). Citrus junos seib. jerky showed a significantly lower lightness (L<SUP>*</SUP>), redness (a<SUP>*</SUP>) and yellowness (b<SUP>*</SUP>) than the others during the storage (p<0.05). Prunus mume samples after 10 d had significantly higher L<SUP>*</SUP>, a<SUP>*</SUP>, and b<SUP>*</SUP> values than the others (p<0.05). With regard to sensory properties, Citrus junos seib. and Prunus mume jerky showed significantly higher flavor and overall acceptability scores than the control (p<0.05). The extracts of Prunus mume will be used in sun-dried Hanwoo beef jerky as a natural agent to retard lipid oxidation and to improve meat color.
Quality Comparison of Pork Loin and Belly from Three-way Crossbred Pigs during Postmortem Storage
Dong Gyun Lim,Cheo Run Jo,Ju Su Cha,Kang Seok Seo,Ki Chang Nam 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.2
This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire × Landrace × Duroc (YLD), Yorkshire × Chester White × Yorkshire (YCY), and Yorkshire × Berkshire × Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at 0°C for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p
Quality Comparison of Pork Loin and Belly from Three-way Crossbred Pigs during Postmortem Storage
Lim, Dong-Gyun,Jo, Cheorun,Cha, Ju-Su,Seo, Kang-Seok,Nam, Ki-Chang Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.2
This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire ${\times}$ Landrace ${\times}$ Duroc (YLD), Yorkshire ${\times}$ Chester White ${\times}$ Yorkshire (YCY), and Yorkshire ${\times}$ Berkshire ${\times}$ Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at $0^{\circ}C$ for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.