게임 개발에 있어서 사용자와 게임간의 상호작용은 중요한 요인이다. 본 논문은 슈팅게임에서의 Leaderboard UI에 대해 고찰하고 Leaderboard UI의 유무 및 제공하는 빈도에 따른 사용자의 수행수준에 대하여 연구한다. 본 연구를 위해 3인칭 슈팅 게임을 개발하였으며 80명의 대학생을 대상으로 실험을 진행하였다. 실험결과에 대해 T-test 분석 기법을 활용하여 그 통계적 의미를 분석하였다. 최종적으로 사용자의 수행수준 향상을 위해서는 Leaderboard의 유무 및 제공 빈도보다는 사용자의 게임 경험이 더 큰 요인이며 유의미한 차이를 발생시킨다는 결론을 얻었다.

The purpose of this study was to investigate the ability of natural antioxidants as stabilizers for meat by-products to prevent lipid oxidation. The white internal organs were evaluated using different treatments: no antioxidant (control), ascorbic acid (T1), Artemisiacapillaris Thunb. (T2), Opuntia (T3), Schisandra chinensis (T4), and Saururuschinensis (Lour.) Baill (T5). Antioxidant activities were analyzed by measuring DPPH contents, superoxide anion radical levels, nitrate scavenging activities, and total polyphenol contents. T1 and T2 showed higher antioxidant activities and total polyphenol contents (p<0.05). Additionally, changes in physicochemical properties (pH, color, volatile basic nitrogen [VBN], and thiobarbituric acid reactive substances [TBARS]) and microbiological aspects in white internal organs processed with antioxidants were investigated. As storage time increased, the CIE a* and b* values of the white internal organs processed with natural antioxidants were decreased (p<0.05), and CIE L* values were low, particularly for the T3 sample relative to that in the control. Moreover, the pH, VBN, and TBARS values of samples T2–T5 were increased after 7 days of storage, but showed low values compared with those of the control (p<0.05). Moreover, compared with the control group, the treatments showed antimicrobial effects. Our results indicated that these natural antioxidants could be used as lipid oxidation stabilizers of meat by-products during storage and that Artemisiacapillaris Thunb. and Opuntia may have applications as natural antioxidants in the meat by-product industry.