Publications by authors named "Jae-Chung Lee"
Article Synopsis
- The study highlights a shift in meat quality monitoring from labs to processing lines, focusing on broiler breast meat colors and freshness with a Torrymeter.
- The meat samples were categorized by color using lightness (L*) values and displayed significant differences in quality traits like pH and water-holding capacity between normal and pale fillets.
- The findings support the use of the Torrymeter as a quick and efficient tool for assessing meat freshness, which could greatly help in identifying lower quality poultry in processing plants.
Multidimensional analysis of the learning curve for laparoscopic rectal cancer surgery.
J Laparoendosc Adv Surg Tech A
September 2010
Background: The need for an initial learning experience in laparoscopic colorectal cancer surgery has been well established. However, the inherent differences in the complexity and results of laparoscopic rectal cancer surgery, as compared to colon surgery, warrant a study to analyze the learning curve exclusively for rectal cancer resections.
Materials And Methods: four hundred thirty-one patients operated on between April 1994 and March 2006 were analyzed retrospectively for changes in surgical outcomes according to case sequence.