• Asian-Australasian Journal of Animal Sciences
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• 제2권3호
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• pp.542-543
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• 1989

• Asian-Australasian Journal of Animal Sciences
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• 제19권2호
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• pp.266-272
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• 2006

Numerous reports have evaluated the predictive ability of carcass probes for meat quality using measurements taken early postmortem or near 24 h. The intervening time period, however, has been largely ignored. In this study, the capacity of three probes [pH, electrical conductivity (EC), and grading probe light reflectance (GP)] to predict pork longissimus muscle quality (drip and cooking losses, Warner-Bratzler shear, $L^*$, n = 30) was evaluated at 45 min, 90 min, 3, 6, 12, 24, and 48 h postmortem. The strongest relationships were observed between cooking loss and 6 h EC and GP ($R^2$ = 0.66, 0.72), and $L^*$ and GP ($R^2$ = 0.57-0.66, 12-48 h). pH was most valuable early postmortem ($R^2$ = 0.63, 90 min with cooking loss). GP at 6 h most effectively ($R^2$ = 0.84) predicted a two factor (cooking loss+$L^*$) meat quality index. Results emphasize the predictive value of measures taken between 3 and 12 h postmortem.

• Asian-Australasian Journal of Animal Sciences
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• 제23권1호
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• pp.122-130
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• 2010

Sensory analyses of pork samples from leg muscles of female pigs raised in New Zealand (n = 17) were conducted using trained and untrained Singaporean panelists. The New Zealand pigs included three dietary groups, with one diet including animal products (NZA), and two containing plant products only (NZP & NZP+), with the NZP+ diet containing a supplement (0.614%) containing conjugated linoleic acid (CLA), selenium, and vitamin E. The New Zealand pork was also compared with Indonesian pork as local reference samples (n = 6). Pork samples from the NZA group had the highest score for mutton flavour and aftertaste, and the lowest score for brothy aroma, brothy flavour, meaty flavour, lightness and juiciness by trained sensory panels. Samples from NZP and NZP+ were similar except the NZP+ group had a stronger stale flavour than the NZP group (1.34 vs. 0.57 on a 100-point scale; p<0.05). The first and second functions of a discriminant analysis based on trained-panel scores for 14 attributes accounted for 95.4% of the variance, with function 1 (83.7%) being related mainly to mutton aroma, mutton flavour and aftertaste. Based on a 20-member untrained panel, the NZA pork had the highest mutton aroma and mutton flavour intensities (p<0.01) and aroma and flavour that was less acceptable than that from the NZP group (p<0.05). The acceptability scores of Indonesian pork were not significantly different from those of New Zealand pork, but its scores for mutton aroma and mutton flavour were significantly lower than NZP. Overall acceptability was positively associated with acceptability of aroma (r = 0.906), juiciness (r = 0.888), and tenderness (r = 0.904), but negatively associated with intensities of mutton aroma (r = -0.478) and flavour (r = -0.551).

• 산업융합연구
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• 제16권2호
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• pp.41-48
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• 2018

본 연구는 책 내용, 유명인의 인지도, 유명인의 전문지식이 책 구매에 미치는 영향관계를 파악하고, 이를 통해 유명인들이 책을 발간할 때 고려해야 할 요소 및 판매를 위한 마케팅 방안에 대한 시사점을 제시하고자 하였다. 따라서 본 연구의 시사점은 다음과 같다. 첫째, 유명인들이 책을 발간 할 때는 독자들에게 충분히 공감할 수 있는 소재와 평소 자신이 편찬하려는 책 분야에 대한 정보의 신뢰성을 심어줄 수 있는 마케팅 활동을 활발하게 해야 할 것이다. 둘째, 유명인들은 책의 편찬할 때는 자신의 이미지와 맞는 형태의 책 디자인이나 그림 선정 등에 신경을 써야 할 것으로 판단되고, 나아가 이런 이미지가 독자들에게 심어질 수 있게 새로운 형태의 광고 전략을 구축해야 할 것이다. 마지막으로 유명인들은 책의 편찬하기 전 평소 자신이 가지고 있는 정보나 경험, 학습된 지식 등을 여러 광고 환경에서 시청자 및 펜에게 알릴 수 있는 다양한 수단들을 간구해야 할 것이다. 이를 지속적으로 인지시킨다면 향후 자신이 편찬할 책의 구매도는 높아질 것이다.