• Asian-Australasian Journal of Animal Sciences
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• 제23권9호
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• pp.1244-1249
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• 2010

Comparisons of properties between skeletal ryanodine receptor 1 (sRyR1)-heterozygous-mutated and normal types of meat were carried out in pigs using PSE (pale, soft and exudative) meat found during the butchering process. All samples considered to be PSE meat showed irregular running and disorder of the muscle fibers and a wider inter-fiber space upon light microscopic observation. Electron microscopy revealed disintegration, twisting, and disorder of the myofibril arrangement and elimination of the Z line in PSE meat, compared with normal meat. Meat property tests demonstrated greater decreases in water holding capacity, moisture and sarcoplasmic protein, and higher $L^*$ values for the meat color index in PSE meat than in normal meat, but there were no differences in these factors between genetically normal and sRyR1-heterozygous PSE meat. On the other hand, higher $a^*$ and $b^*$ values were observed in sRyR1-heterozygous than in normal PSE meat, and similar alterations to the a* value were observed in terms of the amount of myoglobin and density of the 17-kDa protein band, corresponding to the molecular mass of myoglobin, on SDS-PAGE gels. These results suggest that sRyR1-heterozygous PSE pork contains much more myoglobin than genetically normal PSE meat.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2002년도 추계학술발표논문집 (상)
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• pp.171-174
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• 2002

네트워크의 발달로 그리드 환경의 구현이 가능하게 되었다. 이기종간의 리소스들을 연결하여 초고속 고성능의 환경을 제공하는 그리드 환경을 사용하기 위해 보다 쉽고 투명성 있는 사용자 환경이 요구되고 있다. 이에 따라 PSE(Problem Solving Environment)가 그리드 사용자 환경으로 대두되고 있다. 이 논문에서는 PSE 의 연구 동향을 조사 분석하고, 국내 그리드 환경을 위한 PSE 를 정립하고자 한다. 접근방법은 PSE 가 제공해야 할 환경들을 정의하고 구현에 필요한 PSE 시스템을 설계 제시 하고자 한다.

• Asian-Australasian Journal of Animal Sciences
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• 제20권4호
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• pp.582-587
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• 2007

The pale, soft, exudative (PSE) syndrome lowers storage quality and consumers acceptability in the particular meat. With the increase in the consumption of parted chickens in Korean meat consumption trade, a parallel increase in the concern over the PSE status of chickens have been noticed. The present study focused on the PSE status of broiler's breast to investigate the effects of different degrees of PSE on its quality and storage characteristics. A total of 46 broiler chickens of 35 days old averaging 1,251-1,350 g were selected for the study. Breast separated and skin was removed. The breast meat was stored at $4^{\circ}C$ for 3 days and were analysed for pH, lightness, yellowness, redness, shear force, water-holding capacity (WHC), cooking loss, Thiobarbituric acid reactive substances (TBARS) and Volatile basic nitrogen (VBN) on day 1 and 3 during the storage. Increase in the degree of broilers breast PSE during storage caused fall in pH and shear force and increase in lightness, cooking loss, TBARS, VBN. Broilers breast PSE status confirms the actual pale soft and exudative nature of meat.

• Nutrition Research and Practice
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• 제9권3호
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• pp.249-255
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• 2015

BACKGROUD/OBJECTIVES: This study was conducted in order to investigate the effect of peanut sprout extracts (PSE) on health indices in overweight and obese women (BMI $${\geq_-}23kg/m^2$$). SUBJECTS/METHODS: Subjects were divided into three groups by double-blind randomized trial; the Placebo group (n = 15) and the Low PSE group (2.6 g PSE/day, n = 15), and the High PSE group (5.8 g PSE/day, n = 15). Subjects consumed 12 capsules per day, three times a day, 30 min before meals, for 4 weeks. Anthropometric data, blood biochemical variables, and dietary intake were evaluated before and after the experiments. RESULTS: In the Low and High PSE group, the waist circumference showed a significant decrease between pre- and post-test. In the Low PSE group, the reduction of systolic blood pressure between pre- and post-test was statistically significant. Serum LDL or triglyceride levels in both Low and High PSE groups were significantly decreased, and serum alanine transaminase and aspartate transaminase were significantly decreased only in the Low PSE group. The parameters regarding erythrocyte and leucocyte counts showed no significant differences between pre- and post-test among groups, which suggested the safety of intake of peanut sprouts as a dietary supplement. CONCLUSIONS: This study indicates that PSE supplementation improves abdominal obesity and overall health indices. Therefore, an appropriate amount of peanut sprouts may be a plausible effective agent for obesity and obesity related health problems in obese women.

• Journal of Animal Science and Technology
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• 제58권7호
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• pp.27.1-27.8
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• 2016

Background: Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method: A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat ($L*{\leq}58$). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. Results: The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). Conclusions: These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

• 인간행동과 음악연구
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• 제11권1호
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• pp.1-19
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• 2014

본 연구는 패턴화된 감각 증진(Patterned Sensory Enhancement, PSE) 기법이 뇌졸중 환자의 상지 기능에 미치는 즉각적인 효과를 알아보기 위해 PSE와 단순 리듬 자극 간의 차이를 비교분석 하였다. 연구 대상은 서울시와 수원시 소재의 재활병원에서 입원 치료 중인 뇌졸중 편마비 환자 16명이며 실험군과 대조군으로 각각 8명씩 배치하였다. 본 연구의 종속변인은 뇌졸중 환자의 환측 상지 기능으로 6가지 동작의 관절가동범위(ROM, range of motion)와 장악력이며 실험군에게는 PSE를, 대조군에게는 메트로놈으로 제공되는 단순 리듬 자극을 제공하였다. 실험은 음악 자극이 없을 때와 있을 때의 같은 상지 기능을 측정하는 순서로 진행되었으며 측정한 값의 경향을 정확하게 파악하기 위해 동일한 실험을 총 2회 실시하여 평균값을 도출하였다. 연구 진행 결과, PSE를 제공받은 실험군은 음악을 들으며 동작을 수행할 때 상지 관절가동범위가 유의미하게 향상되는 즉각적인 효과를 보였으나(p < .05), 대조군은 즉각적인 효과를 보이지 않았다. 이는 단순 리듬 자극보다 PSE가 상지 운동 향상에 더 적절하게 적용될 수 있다는 것과 음악의 청각적 패턴이 운동 범위의 확장 즉, 운동 향상에 영향을 줄 수 있다는 것을 보여주었다. 본 연구는 PSE가 상지 운동 기능에 미치는 즉각적인 영향을 단순 리듬 자극과 비교분석하였다는 점에서 의의가 있으며 음악 요소의 특징이 유도하고자 하는 신체 운동의 목표와 밀접한 연관성을 가질 때 효과적으로 영향을 미칠 수 있음을 시사한다.

• 한국정보과학회:학술대회논문집
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• 한국정보과학회 2002년도 가을 학술발표논문집 Vol.29 No.2 (3)
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• pp.202-204
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• 2002

그리드(Grid)〔1〕는 지리학적으로 분산되어 있는 고성능 컴퓨팅 자원을 네트워크로 상호 연동하여 조직과 지역에 관계없이 사용할 수 있는 환경으로 고속 네트워킹과 컴퓨팅 능력의 향상에 힘입어 주목할만한 발전을 이루고 있다. 이러한 그리드 기술은 고성능 및 대용량의 계산 능력을 필요로 하는 과학 및 공학 응용 연구와, 상호 협력 작업을 가능하게 하는 협업 환경을 가능하게 해준다. 따라서 그리드 기술을 기반으로 분산된 자원을 사용자가 쉽게 사용할 수 있도록 해주는 문제해결환경(PSE : Problem Solving Environment)에 대한 개발이 요구되고 있다. 이 논문은 현존하는 PSE의 기능을 분석하고, PSE 개발 시 좀더 편리하고 유연성 있는 환경을 제공하는 웹 기반의 PSE 포탈 구조를 제시하였다.

• 한국식품영양학회지
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• 제28권3호
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• pp.507-516
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• 2015

This study investigated the quality characteristics and antioxidant activities of wet noodles as well as their cooking properties following the addition of peanut sprout extract (PSE) and powder (PSP), which are known to contain a significant level of resveratrol. Wet noodles were prepared with 0, 2.5, 5, 7.5 and 10% PSE and PSP. Quality characteristics such as increasing volume of noodle, water ratio, turbidity of cooking water and color, texture, and sensory evaluation were then assessed. Additionally, the total resveratrol content in the cooked noodles was analyzed by HPLC and DPPH free radical scavenging capacity. As the amount of PSE and PSP increased, the L value of wet and cooked noodles significantly decreased, whereas the a and b values increased (p<0.001). The L value of cooked noodles was significantly lower compared to wet noodles (p<0.001) whereas the a and b values were higher. For the cutting intensity properties of the cooked noodles, hardness was reduced with increasing amounts of PSE (p<0.001), and was significantly increased in proportion to the amount of PSP (p<0.05). Meanwhile, springiness was not significantly different in all groups. Total resveratrol content and free radical scavenging activity significantly increased in proportion to the amounts of PSE and PSP (p<0.001), especially in noodles containing 5%, 7.5% and 10% PSE and PSP. Finally, sensory evaluation of PSE noodle revealed that color, flavour, taste were significantly decreased (p<0.05). But there was no difference in overall acceptance among cooked noodles with 2.5% to 5% PSE comparison to the control. Sensory characteristics in the PSP noodle showed similar results. In conclusion, these findings suggest that peanut sprout extract and powder could be potentially used as functional food ingredients. In addition, up to 5% PSE and PSP can be substituted for wheat flour.

• 한국식품영양학회지
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• 제28권4호
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• pp.558-570
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• 2015

To develop and industrialize functional foods containing peanut sprout extract (PSE) and powder (PSP), the present study investigated the quality characteristics and antioxidant effects of breads prepared with 0, 0.5, 1, 2, 2.5, 5, 7.5, and 10% PSE and PSP. The expansion ratio of the dough, the quality characteristics such as volume, weight, specific volume, baking loss, color, texture, and sensory preference were evaluated. There were significant differences in the bread volume and specific volume among the control, PSE and PSP groups (p<0.001). Additionally, the weight and baking loss were decreased with an increasing amount of PSP (p<0.001). As the amount of PSE and PSP were increased, the L value of the crumb decreased, whereas the a and b values of the crumb significantly increased (p<0.001), suggesting that the crumb color of the bread may be significancy (p<0.001). As the amount of PSE and PSP increased, the hardness of bread significantly and rapidly increased from 5%. Meanwhile, there was no significance in springiness among the control, PSE and PSP groups. The total resveratrol content and DPPH free radical-scavenging activity of the bread significantly increased depending on the amounts of PSE and PSP (p<0.001). In the overall acceptance test, no significant differences were observed in the color, flavour, or texture, however, the taste and overall acceptance were significantly decreased between the control and the PSE group. All the sensory characteristics in the PSP group were significantly reduced compared with the control. Considering the above results, it can be expected that the suitable amount of PSE and PSP substituted for wheat flour will be from 1.0 to 2.5%. Furthermore, follow-up studies are being carried out continuously.

• Asian-Australasian Journal of Animal Sciences
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• 제12권2호
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• pp.244-252
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• 1999

Intensive selection for muscle development and against fat deposition in pigs during the last 50 years has contributed to the increased incidence of porcine stress syndrome (PSS) and pale soft exudative pork (PSE). Genetics, nutrition and management, preslaughter animal handling, stunning, dehairing and carcass chilling influence the incidence and magnitude of the PSE condition. The normal incidence of PSE has been reported to range from 10 to 30%, but in some isolated instances is up to 60%. The elimination of halothane-positive pigs in breeding programs has reduced PSS and PSE. Further improvements in meat quality by terminal sire evaluation and selection can be achieved within halothane-negative populations because around 20% of the variation in meat color and water binding capacity seems to be genetically related. Pre-slaughter handling on the farm, during transit to the packing plant and at the packing plant can greatly influence the meat quality, contributing 10 to 25% of the variation. An effective stunning method, skinning instead of scalding/dehairing and rapid post-slaughter chilling further reduce the incidence of PSE pork. In addition to proper care and handling a carcass-merit based marketing system, that reflected the value differential between desirable and undesirable meat quality in the pricing system for pigs, would provide a great incentive to change pork production systems in order to improve meat quality, thus improving the image and usefulness of pork as food.