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Ohba K.,Livera J.R.J.,Seneviratne R.W.,Serjmyadag D.,Shimada K.,Fukushima M.,Han Kyu-Ho,Lee Chi-Ho,Sekikawa M. Korean Society for Food Science of Animal Resource 2006 한국축산식품학회지 Vol.26 No.1
The aim of this study was to determine the best processing conditions for producing of dried lean pork as a ready-to-serve product without using large-scale machines. Lean pork sausage was produced using 1.27% sodium chloride, 0.075% sodium polyphosphate, 0.06% sodium ascorbate, 0.075% sodium pyrophosphate, 0.009% sodium nitrite, 0.009% dextrin, 0.11% sodium glutamate and 1.4% spice mixture. The most appropriate slice thickness for drying was examined by slicing the sausage at a 0.5, 1 and 2 cm thickness. The drying temperatures were determined by drying the sausage slices at 35, 48 and $68^{\circ}$. The total drying period was for 12 hr, In order to examine the ability of this process to sterilize the pork, the raw meat materials were inoculated with Escherichia coli (E. coli). The optimal conditions for producing lean pork sausages were a 2 cm slice thickness and drying temperature of $68^{\circ}C$ for 12 hr, The moisture content water activity, color, hardness and pH were measured in the dried product. The product had a moisture content of 47.5% and a water activity of 0.93. There was a 47.7% percentage reduction in moisture. The dried product tested negative for E. coli even though the raw meat materials been inoculated with E. coli.
K.Ohba,R.C.J.Livera,R.W.Seneviratne,D.Serjmyadag,K.Shimada,M.Fukushima,Kyu Ho Han,Chi Ho Lee,M.Selilawa 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1
The aim of this study was to determine the best processing conditions for producing of dried lean pork as a ready-to-serve product without using large-scale machines. Lean pork sausage was produced using 1.27% sodium chloride, 0.075% sodium polyphosphate, 0.06% sodium ascorbate, 0.075% sodium pyrophosphate, 0.009% sodium nitrite, 0.009% dextrin, 0.11% sodium glutamate and 1.4% spice mixture. The most appropriate slice thickness for drying was examined by slicing the sausage at a 0.5, 1 and 2 cm thickness. The drying temperatures were determined by drying the sausage slices at 35, 48 and 68 ℃. The total drying period was for 12 hr. In order to examine the ability of this process to sterilize the pork, the raw meat materials were inoculated with Escherichia coli (E. coli). The optimal conditions for producing lean pork sausages were a 2 cm slice thickness and drying temperature of 68 ℃ for 12 hr. The moisture content, water activity, color, hardness and pH were measured in the dried product. The product had a moisture content of 47.5% and a water activity of 0.93. There was a 47.7% percentage reduction in moisture. The dried product tested negative for E. coli even though the raw meat materials been inoculated with E. coli.
Kenji Ohba,Norisato Mitsutake,Michiko Matsuse,Tatiana Rogounovitch,Nobuhiko Nishino,Yutaka Oki,Yoshie Goto,Kennichi Kakudo 대한병리학회 2019 Journal of Pathology and Translational Medicine Vol.53 No.2
Although papillary thyroid carcinoma (PTC)–type nuclear changes are the most reliable morphological feature in the diagnosis of PTC, the nuclear assessment used to identify these changes is highly subjective. Here, we report a noninvasive encapsulated thyroid tumor with a papillary growth pattern measuring 23 mm at its largest diameter with a nuclear score of 2 in a 26-year-old man. After undergoing left lobectomy, the patient was diagnosed with an encapsulated PTC. However, a second opinion consultation suggested an alternative diagnosis of follicular adenoma with papillary hyperplasia. When providing a third opinion, we identified a low MIB-1 labeling index and a heterozygous point mutation in the KRAS gene but not the BRAF gene. We speculated that this case is an example of a novel borderline tumor with a papillary structure. Introduction of the new terminology “noninvasive encapsulated papillary RAS-like thyroid tumor (NEPRAS)” without the word “cancer” might relieve the psychological burden of patients in a way similar to the phrase “noninvasive follicular thyroid neoplasm with papillary-like nuclear features (NIFTP).”
日韓接触場面における二者と三者の初対面会話の話題開始と情報交換の分析 - 会話データ分析の手法を学ぶ教材開発をめざして -
大場美和子 ( Ohba¸ Miwako ) 한국일어교육학회 2021 일본어교육연구 Vol.- No.55
本研究の目的は、日韓接触場面における二者と三者の初対面会話を対象に、話題開始と情報交換の方法の特徴を明らかにし、会話データ分析の初学者対象の教材開発へつなげる観点を考察することである。調査では、日本の大学の留学生1名(韓国語母語話者)を基軸に、20分程度の初対面二者·三者の会話データを収集した。分析では、全会話の話題区分を行い、参加者別に、(1)話題開始の頻度と方法、(2)情報提供数、(3)情報交換の型の集計を行った。分析の結果、(1)は、二者と三者会話で学習者の話題開始の頻度に違いがあり、特に三者会話では参加者間で頻度の不均衡さが観察された。ただし、話題開始の方法は、二者と三者会話でともに情報要求による話題開始が多い傾向が観察された。(2)は、二者·三者会話ともに参加者間で比較的均衡に情報提供が行われる傾向が観察された。(3)は、二者と三者会話でともに、話題を導入する情報要求とそれに対する応答で情報交換が行われる点は共通していた。しかし、三者会話では、2人の母語話者の異なる情報交換の型が観察された。(1)-(3)より、話話題開始や情報交換の型に多様性が見られるものの、参加者間の情報提供数は二者と三者で比較的均等であったと考えられる。さらに、会話後に、各参加者に個別に行ったフォローアップ·インタビューでは、他の参加者と情報交換ができた点などを肯定的に評価する報告を行った。以上をふまえ、会話データ分析の手法を指導する教材開発の観点として3つの提案を行った。 The purpose of this research is to consider and clarify the characteristics of the method of starting a topic and exchanging information in a first meeting conversation between two and three parties in a Japanese-Korean contact situation, with a view to developing teaching materials for beginners of conversation data analysis. In the survey, the author collected the conversation data of two or three people who met for the first time for about twenty minutes, which centered on one international student (a native speaker of Korean) from a Japanese university. In the analysis, the topics of all conversations were classified as : (1) the frequency and method of starting the topic, (2) the amount of information provided, and (3) the types of information exchange which were then tabulated for each participant. The result of the analysis clearly shows that the amount of information provided among the participants was relatively equal even though the number of participants was different. However, diversity was observed in the types of topic initiation and information exchange. Based on the above characteristics, the author made three proposals that will lead to the development of teaching materials from the perspective of teaching conversational data analysis methods.