• 한국식품과학회지
• /
• 제21권5호
• /
• pp.662-668
• /
• 1989

훈연처리 중 4가지 습도(98%, 75%, 50%, 35%)가 Canadian bacon 품질에 미치는 영향을 알아보기 위해서 염지육색, pH, 진유 아질산량, 페놀 축적, TBA치 그리고 수율을 측정하였다. 높은 습도에서 생산된 제품은 높은 발색율과 낮은 pH 치를 나타내었으며, 낮은 습도일수록 잔유 아질산량이 높았다. 또한 높은 습도에서는 페놀 축적량과 TBA 치가 높았으며 가장 낮은 습도에서는 수율이 가장 높았다.

• 패션비즈니스
• /
• 제17권4호
• /
• pp.40-57
• /
• 2013

In examining the relationship between fashion and art which are intimately interrelated, the body is a suitable subject in that it is the common object of representation. This study investigates and compares the images of the body in Francis Bacon's paintings from 1940s to 1970s and the formative aspect and aesthetic value of the abstract body images in Rei Kawakubo's designs since 1980s. The figures in Bacon's paintings are confusingly and atypically deformed as well as distorted, which are the combinations of the anatomies without references, not so much represented objects as experienced sense. Kawakubo's designs attempt to deform the body, moreover, she transforms the body; represent abstract forms without association with any other figures that exist, emphasizing sculptural or architectural shapes of garment. She suggests extensive visual language of dress by challenging the norms of beauty. The body in Bacon and Kawakubo's works is dispersive as well as complex in that the body images are deconstructed, fragmented, and exaggerated. Respectively, they articulate the perception of the body in postmodernism era by destroying the myth of subject; furthermore establish the aesthetics that transcend conventional ideals by reevaluating as well as refusing the standards of beauty.

• 한국실내디자인학회논문집
• /
• 제21권5호
• /
• pp.114-121
• /
• 2012

Gilles Deleuze is a philosopher who replaces the world of representation defined as supremacy of identity with the contemporary reason of non-representation in the history of western philosophy that wants to transcend Plato. Deleuze developed his own philosophical concept through philosophical reason and encounter with arts, for which reason he exerted a great influence on artists and architects in diverse fields. Particularly, 'Logic of Sensation' published in 1981 considers the non-representation painting approach through Francis Bacon's painting theory defined as 'invisible force's visibility'. And it is considered that SANAA's architecture among many contemporary architects accepted the essence of Deleuze's philosophy and continuously reflects it on projects. Hence, objective of the present study is to consider how the non-representation constituting a root for Deleuze's reason has been indicated in paintings and architecture through examining the works by Bacon and SANAA. First, a theoretical consideration will be directed to non-representation, followed by an analysis of Bacon's painting works and SANAA's architecture projects from the viewpoints of the force of isolation, the force of transformation, the force of dissipation and the force of time dealt with by Deleuze in 'Logic of Sensation'. Finally, through such analysis, the characteristics of Deleuze's non-representation indicated in architecture and paintings will be derived.

• 한국조리학회지
• /
• 제3권
• /
• pp.259-270
• /
• 1997

The experiment was carried out to investigate the change of pH, total lipid, neutral lipid and phospholipid of pork portions which are picnic shoulder, loin, ham, boston butt and bacon belly during storage at 4$^{\circ}C$ weeks. The results obtained were as follows, 1. pH of butt, ham, bacon, picnic and loin stored at 4$^{\circ}C$ for 2 days were 6.3, 5.9, 5.8, 5.6 and 5.2 respectively. And then pH of pork portions increased gradually during storage period. 2. Total lipid content of the pork portions were 2.13% in ham, 2.78% in loin 4.55% in picnic, 5.74% in butt and 7.11% in bacon. During storage period, total lipid content decreased slightly. 3. In case of neutral lipid, the content in bacon, butt, picnic, loin and ham were 6.68%, 5.32%, 4.22%, 2.53%, and 1.88% respectively. During storage period, neutral lipid content decreased slightly. 4. Phospholipid content showed little differences among the portions. And then phospholipid content decreased significantly during storage period.

• Asian-Australasian Journal of Animal Sciences
• /
• 제15권11호
• /
• pp.1622-1633
• /
• 2002

The effects of tuna oil supplementation (0, 1, 2 and 3%) to pig diets on growth and carcass yield as well as meat quality were determined in 40 crossbred pigs. Animals were fattened from 30 to 90 kg of live-weight. Twenty-four hours after slaughter, following various early- and late-post mortem measurements, loin, backfat and belly were prepared from the carcasses. Bacon was produced from the belly part by curing and smoking. Neither performance (feed intake, daily gains, feed conversion efficiency) nor carcass quality (slaughter weight, dressing percentage, lean percentage, nutrient composition of the loin) were significantly affected by tuna oil supplementation. Tuna oil also had no clear effects on early- and late-post mortem meat quality traits, water-holding capacity and tenderness of the M. longissiumus dorsi (LD). Colour traits of LD and backfat, and backfat firmness were not significantly affected by tuna oil, either. However, there was a certain trend to elevated fat contents of LD (and bacon), but not of backfat, with increasing levels of tuna oil in feed. Pigs receiving elevated proportions of tuna oil expressed lower VLDL cholesterol and triglyceride concentrations in blood plasma, whereas the cholesterol content of LD, backfat and bacon did not reflect this trend. Effects of tuna oil on fatty acids in LD, backfat and bacon were often small in extent, except those concerning the long-chain polyunsaturated fatty acids. With 3% tuna oil in the diet, the contents of the particularly desired omega-3 fatty acids, C20:5 and C22:6, were 0.1 and 0.2 g/kg in LD. The corresponding values for backfat and bacon were 2.6 and 12.6 g/kg, and 1.3 and 9.2 g/kg, respectively. Tuna oil supplementation was associated with significant adverse effects on flavour and overall acceptance of bacon (not significant in LD although numerically the same trend was noted), but these effects on sensory ratings were limited in extent. Also shelf life of the products, determined as TBA value after different storage periods at $4^{\circ}C$ in LD, backfat and bacon, was significantly reduced. Overall, the present study suggests that omega-3 fatty acids may be enriched in pork by feeding tuna oil with few undesired side-effects, particularly those on sensory perception and shelf life, suggesting immediate consumption of the products is advisable. Most economically important traits (performance, slaughter and physical meat quality) remained unaffected.

• 철학연구
• /
• 제145권
• /
• pp.381-407
• /
• 2018

들뢰즈는 자신의 특유의 감각론을 "감각의 논리"에서 베이컨의 회화를 통하여 전개한다. 거기에서 문제가 되는 것이 광학적(optical) 시각과는 다른 '시선의 하나의 가능성'을 나타내는 <햅틱 haptic>이라는 감각이다. 우리말로 다양하게 번역되는 이 햅틱이라는 감각개념을 들뢰즈는 오스트리아 미술사학자 알로이스 리글(Alois Riegl)을 경유하여 수용하고 있다. 리글이 이집트의 저부조(bas-relief)에 대한 '근접 시각'(Nahsicht)의 의미를 가지고 이 개념을 사용했는데, 들뢰즈는 그의 발상을 이어받아 햅틱 개념을 적용하여 베이컨의 회화를 논하고 있다. 이집트의 저부조에 대하여 사용된 개념을 회화에 사용하는 이상, 들리즈의 회화론에는 리글에 의하여 제시되고 있는 것 이상의 의미가 았다. 다시 말하면 들뢰즈의 "감각의 논리"를 단순히 베이컨의 회화에 관한 논의(論議) 이상의 새로운 감각론을 전개한 것으로 파악할 경우, 중심이 되는 개념은 베이컨의 회화를 상징하는 햅틱 개념이라고 할 수 있다. 그런데 햅틱이란 도대체 어떠한 감각 개념인가? 또한 들뢰즈의 감각론은 도대체 무엇인가? "감각의 논리"를 들뢰즈 자신의 감각론이 전개된 저작으로서 파악하고, 특히 햅틱이라는 감각에 주목하여 그의 감각론을 명확히 밝혀 보려는 것이 본 논문의 목적이다.

• 한국실내디자인학회:학술대회논문집
• /
• 한국실내디자인학회 2006년도 추계학술발표대회 논문집
• /
• pp.115-120
• /
• 2006

This study concentrates on a new idea that is formulated as a creative space recognition in contemporary architecture and painting. It is stimulated from Deleuze's philosophy, which is expressed with the philosophical instrument, "Non-Representation". After discussing the concept of non-representation used in Deleuze's philosophy, case example in contemporary architecture are analysed to comparatively Investigate the relationship between the architectures by Rem Koolhaas and painting by Francis Bacon. Therefore, he founds expressions of "diagram" and "movement" in painting of F. Bacon. Diagram meansit is a power that is comprised of various points of wiew with the kind experiences that one has in life. Movement that were extracted form the Instrument in space recognition of Deleuze's panting theory were of topology, insertion of geometry, reiteration of layers, transparency and translucency, reflection effect.

• 한국식품저장유통학회지
• /
• 제9권1호
• /
• pp.61-66
• /
• 2002

야콘(Polynmia sonchilolia)의 식품가공에의 적용 확대를 위해 그것들의 신선한 잎, 줄기, 괴근과 건조 잎과 줄기 및 후숙 후의 괴근의 화학적 성분들을 조사하였다. 수분함량은 신선한 잎의 경우 83.38%에서 건조 후 18.08%이었고, 줄기의 경우 92.30%에서 건조 후 27.97%로 크게 감소하였으며, 괴근의 경우 신선한 것은 89.52%이었으나 후숙 후 86.99%로 수분감소가 적게 나타났다. 잎의 지방, 단백질, 가용분, ascorbic acid, chlorophyll과 tannin의 함량은 줄기보다 더 많았다. 생괴근과 후숙괴근에서 단백질은 모두 0.04%, 지방은 각각 0.31%, 0.43%, 회분은 각각 0.40%, 0.42%, ascorbic acid는 각각 2.77 mg/100 g와 2.87 mg/100 9로서 큰 차이를 보이지 않았다. 주요한 무기성분은 잎, 줄기, 괴근에서 모두 P, K, Mg이었다. 유리당은 잎, 줄기, 괴근 모두 glucose와 fructose가 주요한 성분을 이루고 있었으며, 괴근에서는 모든 당이 후숙 후 크게 증가하였다. 유리아미노산은 모든 시료에서 isoleucine의 함량이 가장 많았다. $\beta$-carotene의 함량은 신선한 잎에서 9.01 $\mu\textrm{g}$/100 g, 건조잎에서 107.87 $\mu\textrm{g}$/100 g이었고, 생괴근에서 0.40 $\mu\textrm{g}$/100 g와 후숙괴근에서 0.55 $\mu\textrm{g}$/100 g로 나타났다.

• 한국의류산업학회지
• /
• 제15권6호
• /
• pp.874-885
• /
• 2013

This study analyzes the visage in fashion illustration based on the deconstructed visage of Francis Bacon's paintings as well as analyzes fashion illustration works since 2000. The deconstructed visages in Francis Bacon's paintings are classified as blurring, elimination, distortion and division. The expressive methods and meanings in fashion illustration (according to categorization) are as follow. Blurring shows an ambiguous visage organ by the sweeping of the brush, removal of a boundary among the visage, body and clothes, gradation of organic line like visage shapes, stretching of the a plat combined to visage and fragmentation of visage. It represents an uncertainty of the fashion theme and image interpretation, impossibility of figure by ambiguity, fantastic effect and the induction of the uncanny. Elimination shows the background color's painting of a photo-montage, overlap of a cutting of visage's part and background of a plat, elimination of the visage and the elimination of eyes, nose or lips. It represents a weakened identity, the reinforcement of anonymity, creation of a violent image, and uncanny unfamiliarity. Distortion shows a distorted visage by free drawing, and unconscious drawing line, fluid digital body, combination of an unconscious curve, and an eccentric combination of the accidental. It represents the relief of specialty about realistic existence, hypothetical immateriality and fantasy. Division shows overlapped visages with different angles, the weird combination of a plural visage and different species and a plural breakaway of direction, and the position of several organs. It represents motion by power's trace, non-territory of species, ambiguity and uncertainty and the uncanny.

• 동아시아식생활학회지
• /
• 제15권6호
• /
• pp.746-751
• /
• 2005

The purpose of this study was to evaluate the selective marinates, red win, ginger, ginseng, and green tea, for improving the sensory characteristics of pork hind legs. The marinated samples of pork hind legs were analyzed for their physicochemical propenies and sensory characteristics. Especially, overall acceptabilities of them were compared with bacon the most palatable pork meat to Koreans. After marinating, all the meats except the red wine marinated meat showed pH increase. After cooking, all the marinated meat including red wine marinated meat recorded further pH increase. The water holding capacities(WHC's) of the marinated meats except the ginger one showed a tendency of decrease. however, who's or all the cooked meats were increased greatly. Only the L-value or the green tea marinated meat increased After cooking, the L-values of the red wine and ginseng marinated meats were lower than that of the unheated cooked meat The a-value of the green tea marinated meat recorded the lowest In the hardness and gumminess test all the marinate treatments showed lower values than the control did. the brittleness of all the marinated meats except the ginger one decreased The flavor of the cooked ginger marinated meat was improved to the similar level of bacon. The textures of all the treatments except the green tea marinated meat were improved the overall acceptability of the ginger or ginseng marinated meat improved greatly to $87.6\%$ of bacon$(100\%)$.