• Journal of Animal Science and Technology
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• 제66권2호
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• pp.387-397
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• 2024

Pork quality is determined by several attributes, among which odor and taste are the utmost significant. Therefore, this study was aimed to assess the effects of boar odor hormone concentration on the quality traits and sensory acceptability of pork. A total twenty-six (26) non-castrated 3-way crossbred (Landrace × Yorkshire × Duroc) pigs were selected with an average body weight (ABW) 115.6 kg before to slaughter. The three treatment groups (low, medium and high) were divided according to the androstenone concentration. In experiment 1, for meat quality traits carcass was selected based on androstenone concentration: low (LC, 0.64-0.69 ㎍/g, n = 9), medium (MC, 0.70-0.99 ㎍/g, n = 7) and high (HC, 1.00-1.69 ㎍/g, n = 10). In experiment 2, for sensory evaluation carcasses were also selected based on the abovementioned conditions. Results revealed that androstenone concentration not effect on proximate components, meat quality traits and fatty acids except palmitoleic acid. Sensory evaluation data showed that boar taint and meat boar taint were significantly increased in a concentration-dependent manner from low to high, whereas, gravy and meat flavor preference were significantly increased in LC group than HC group. In addition, correlation analysis showed that boar taint and meat boar taint were positively, and gravy and meat flavor preference were negatively correlated with boar taint hormones. In essence, our findings indicate that androstenone concentration had no effect on meat qualities, but a high concentration of androstenone had a negative effect on the sensory characteristics in uncastrated pigs.

• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1272-1277
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• 2007

Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltability. Thirty-nine laboratory panelists took part in a sensory test. The fat meat and the lean meat of FCFL-fed pig were judged more meltable and tender, respectively, than the corresponding meat from the formula-fed pig. These sensory traits agreed closely with the results of a mechanical investigation of fat melting patterns and with Warner-Bratzlar shear force values. However, the overall preference was not significantly associated with sensory fat meltability and meat tenderness, as assessed by chi-square and correspondence analyses, but it was significantly related to the whole fat preference and the fat texture preference. The fat texture preference, however, did not correlate with sensory fat meltability. These results indicated that FCFL feeding altered sensory fat meltability in pork loin, but the preference for such meltable fat differed among individual panelists.

• 한국축산식품학회지
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• 제39권2호
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• pp.197-208
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• 2019

The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Cooking loss negatively correlated with softness, initial tenderness, chewiness, rate of breakdown (RB), and amount of perceptible residue (AR) after chewing (p<0.05), and drip loss showed negative correlation with RB and AR (p<0.05). All the attributes of tenderness exhibited negative correlation with the Warner-Bratzler shear force value (p<0.05). Marbling score and the intramuscular fat (IMF) content showed positive correlation with all the organoleptic characteristics, including tenderness attributes, juiciness, and flavor (p<0.05). Regarding histochemical characteristics, muscle fiber size did not have a significant correlation with all the sensory quality traits, although the area percentage of type I fiber was related with softness, initial tenderness, and chewiness (p<0.05). On the contrary, the characteristics of muscle bundle were related to all the sensory tenderness attributes (p<0.05), and the sensory tenderness increased with smaller muscle bundle size (p<0.05). These results suggest that the IMF content and bundle characteristics can be used as indicators for explaining the variations in sensory tenderness in well-marbled beef.

• 복식문화연구
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• 제16권2호
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• pp.349-368
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• 2008

The purpose of the study was to examine the effect of internal traits of perceivers on sensory images of fashion materials and dress wearers. Perceiver's internal traits included aspects of Gender-body Ideology (GBI), as well as fashion lifestyles and fashion interest. The research was conducted on a quasi experimental basis, with subjects numbering 187 male and 207 female college students. Data were collected in the period from March 19th to March 31st, 2007. Two sets of stimuli and three measuring tools (to assess GBI, fashion life styles and fashion interest) were used. The stimuli were thirteen fabric specimens and thirteen photographs of dress styles, manipulating by two variables: (a) motif colors (white, grey, pinks and blue); (b) motif categories (plain, paisley, floral, stripes, and zebra effect). The data were analysed by factor analysis, ANOVA, Duncan's multiple range test. The major findings were as follows: Gender-body ideology was separated into agonic and hedonic dimensions. Fashion life style was separated into 3 dimensions(shopping life-style pursuit, social activity pursuits and brand life style pursuits). The internal traits of perceivers influenced preferences and buying intentions. Shopping life-style pursuits had more impact on preferences and buying intentions than other internal traits.

• 대한감각통합치료학회지
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• 제19권3호
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• pp.13-21
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• 2021

목적 : 본 연구는 유아의 기질 및 성격 특성에 기여하는 감각처리 요인을 알아보고자 하였다. 연구방법 : 본 단면연구에서 만 3-6세 전형적 발달 유아의 양육자가 유아용 기질 및 성격검사와 감각프로 파일에 응답하였다. 기질 및 성격 특성의 각 준거 변인에 대하여 감각처리 사분 요인을 예언 변인으로 다중회귀분석을 실시하였다. 결과 : 기질 특성인 자극추구와 성격 특성인 연대감에 대한 감각처리 사분 요인 모형이 유의미하였다. 감각처리 사분 요인 중 민감이 유의미하게 자극추구 기질과 연대감 성격을 예측하였다. 민감 관련 행동이 자주 나타날수록 아동의 자극추구는 높았고 연대감은 낮았다. 결론 : 본 연구는 유아 기질의 자극추구와 성격의 연대감이 감각처리와 관련됨을 확인하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권9호
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• pp.1328-1335
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• 2014

Significant SNPs associated with Warner-Bratzler (WB) shear force and sensory traits were confirmed for Hanwoo beef (Korean cattle). A Bonferroni-corrected genome-wide significant association (p< $1.3{\times}10^{-6}$) was detected with only one single nucleotide polymorphism (SNP) on chromosome 5 for WB shear force. A slightly higher number of SNPs was significantly (p<0.001) associated with WB shear force than with other sensory traits. Further, 50, 25, 29, and 34 SNPs were significantly associated with WB shear force, tenderness, juiciness, and flavor likeness, respectively. The SNPs between p = 0.001 and p = 0.0001 thresholds explained 3% to 9% of the phenotypic variance, while the most significant SNPs accounted for 7% to 12% of the phenotypic variance. In conclusion, because WB shear force and sensory evaluation were moderately affected by a few loci and minimally affected by other loci, further studies are required by using a large sample size and high marker density.

• 대한통합의학회지
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• 제11권4호
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• pp.237-246
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• 2023

Purpose : This study investigated the effects of personality and sensory processing on college life adaptation in students majoring in occupational therapy. Methods : We conducted a survey study on 251 college students from March to May 2023. Personality, sensory processing, and college life adaptation were measured through the international personality item pool, adolescent/adult sensory profile, and student adaptation to college questionnaire, respectively. The general characteristics of students were analyzed using frequency analysis, and differences in college life adaptation and sensory processing characteristics were analyzed using independent t-tests and one-way ANOVA. The relationship between personality, sensory processing, and college life adaptation scores was analyzed using Pearson correlation analysis. The impact of personality and sensory processing on college life adaptation was analyzed using multivariate regression analysis using SPSS 25.0. Results : Correlations of all five personality factors, except openness to experience, were observed with students' college life adaptation. According to sensory processing characteristics, differences in college life adaption showed significant differences in sensory avoidance, poor registration, and sensory sensitivity. The variance of college life adaptation explained by each factor (based on R²) were 46% by personality and 26% by sensory processing. Among personality traits, neuroticism had a negative effect on college life adaptation, agreeableness and extroversion had positive effects, and low registration during sensory processing had a negative effect. Conclusion : This study suggests the provision of various activities and creation of an environment for college students with low sensory registration and neurotic traits to encourage positive changes. The results can be used to design a program that helps college students adapt to occupational therapy majors.

• Asian-Australasian Journal of Animal Sciences
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• 제32권1호
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• pp.126-136
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• 2019

Objective: This study was performed to compare fat content, reducing sugar contents, sensory traits, and fatty acid (FA) and volatile compound profiles in longissimus thoracis (LT) among Korean cattle (KC), Holstein (HO), and Angus (AN) steers. Methods: Twelve LT samples (about 500 g each) of KC with an average age of $31{\pm}0.42months$, an average carcass weight of $431{\pm}12.5kg$, and a quality grade (QG) of 1+ were obtained from the joint livestock products market. Twelve LT samples of HO cattle with an average age of $24{\pm}0.54months$, an average carcass weight of $402{\pm}7.81kg$, and a QG of 2 were also obtained from the same market. Twelve LT samples of AN steers with an average age of about 20 months and a QG of choice were purchased from a beef delivery company. After slaughter, samples were kept at $4^{\circ}C$ for 42 days and prepared for immediate analysis or stored at appropriate conditions. The chemical composition, color, pH, shear force, collagen content, reducing sugars, sensory evaluation, FA composition, and volatile compound content for each LT sample were analyzed. Results: The LT of KC had the highest (p<0.05) fat content, the highest reducing sugar content, and the highest scores in the sensory evaluation (flavor, tenderness, juiciness, and overall acceptance). All the sensory traits were positively correlated (p<0.001) with intramuscular fat and reducing sugar content. Several FAs and volatile compound profiles varied among the breeds. KC LT had the highest (p<0.05) concentrations of acetaldehyde, 3-methyl butanal, and 3-hydroxy-2-butanone, and these volatile compounds were positively correlated (p<0.05) with all the sensory traits. Conclusion: Variations in fat content and reducing sugar contents and FA and volatile compound profiles may contribute to differences in the sensory quality of LT among breeds.

• Journal of Animal Science and Technology
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• 제65권4호
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• pp.865-877
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• 2023

Thirty Hanwoo cattle including bulls, cows, and steers (n = 10 each) were slaughtered and investigated for carcass traits (weight, meat color, fat color, yield index, maturity, marbling score, back-fat thickness, and firmness) and meat quality. The meat quality such as: pH, color, cooking loss, fatty acid, thiobarbituric acid reactive substance, warner-bratzler shear force, tensile tests, and texture profiles were analyzed on longissimus lumborum (LL) muscles of the carcasses at different aging times (3 d and 21 d). The results showed that steers and cows had higher back-fat thickness and marbling score, and a lower firmness (p < 0.001) than bulls. Bulls exhibited a lower meat quality indicating by higher cooking loss, thiobarbituric acid reactive substance content, warner-bratzler shear force and tensile test values (p < 0.01). Regarding the sensory property, the bull meat also had higher hardness, and lower tenderness, juiciness and flavor scores than the cow or steer meat (p < 0.01). Additionally, the bull meat had a higher polyunsaturated fatty acid and a lower monounsaturated fatty acid contents (p < 0.01). With increased aging time, the meat tenderness was improved in all the genders. Taken together, the present study demonstrated that the gender and aging time affected the carcass traits, fatty acid and sensory quality of beef. Postmortem aging could improve the meat tenderness of all genders especially bulls.

• 대한감각통합치료학회지
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• 제20권3호
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• pp.38-47
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• 2022

목적 : 본 연구는 대학생의 감각처리가 기질과 성격 특성에 어떻게 영향을 주는지 알아보고자 하였다. 연구방법 : 대학생 참가자 107명이 편의표본 추출방법으로 2022년 9월에 모집되어 청소년/성인 감각프로파일(Adolescent/Adult Sensory Profile; AASP)과 기질 및 성격 검사(Temperament and Character Inventory; TCI)를 작성하였다. 다중회귀모형을 사용하여 기질 척도(자극추구, 위험회피, 사회적 민감성, 인내력) 및 성격 척도(자율성, 연대감, 자기초월)의 각 준거 변인에 대한 감각처리 사분면(저등록, 감각추구, 감각민감, 감각회피) 예언 변인의 영향을 분석하였다. 결과 : 감각추구 행동이 빈번할수록 자극추구, 사회적 민감성, 인내력 기질 및 자율성, 자기초월 성격이 높게 나타났고 위험회피 기질은 낮게 나타났다. 저등록 행동이 빈번할수록 위험회피 기질이 높은 반면, 사회적 민감성과 인내력 기질 및 자율성 성격은 낮게 나타났다. 감각민감 행동이 빈번할수록 사회적 민감성 기질이 높았지만 감각회피 행동이 빈번할수록 사회적 민감성 기질이 낮았다. 결론 : 본 연구는 초기 성인기의 감각처리 패턴이 자극추구, 위험회피, 사회적 민감성, 인내력 기질 및 자율성, 자기초월 성격에 영향을 미침을 제시한다.