• Asian-Australasian Journal of Animal Sciences
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• v.28 no.5
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• pp.677-685
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• 2015

The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for the aforementioned characteristics. Our results showed that the water activity ($a_w$) decreased (p<0.05) up to 60 days and did not change thereafter. The lipid oxidation and weight loss levels significantly (p<0.05) increased with increased ripening time. The Commission Internationale de l'Eclairage (CIE) $L^*$ decreased for 90 days while CIE $a^*$ increased for 60 days and did not increase thereafter. More noticeably, the levels of most of unsaturated fatty acids and total polyunsaturated fatty acids significantly decreased as increasing ripening time up to 90 days. The 30 days-ripened loins had lower (p<0.05) color, flavor and overall acceptability scores than the loins ripened for 60 and 90 days, however, no differences in sensory traits occurred between the 60 and 90 day-ripened samples. Based on the results obtained in the present study, it is suggested that the ripening duration between 30 and 60 days could be more appropriate for producing dry-cured loin product with higher quality and economic benefits.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.725-739
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• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.

• Korean Institute of Interior Design Journal
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• v.22 no.1
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• pp.291-298
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• 2013

A science museum responds independently based on the exhibits and exhibition environments as the visitors are different in purposes, interests and demands. Therefore a science museum should be designed keeping it in mind that there are various ways for visitors to perceive and use the exhibition spaces and exhibits. The purpose of this study is to compare and analyze the characteristics of sensory receptors for the exhibits in National Museum of Nature and Science's Global Gallery, Tokyo, in terms of information transmission and to identify the nature of exhibit medium that can affect the perception and recognition of the exhibits by visitors. Through these 9 sensory receptors, human recognizes first with visual, auditory and olfactory senses and reacts using vestibular organ, proprioceptor (stretch), tangoreceptor, themoreceptor, taste and olfactory senses. Human uses these information processing to recolonize the external environment. This process is similar to the visitor's information transmission process for the exhibition medium. By dividing the analysis results per exhibition theme and developing the information transmission processing types per sensory receptor, we could understand that the distribution conditions are closely connected with the composition of the exhibition scenario in the exhibtion area. Especially, the understanding of how the information transmission is made through sensory receptors could can be the criteria that determines on the factors that can identify the exhibition purposes of a science museum which are eduction and understanding.

• Journal of Korea Entertainment Industry Association
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• v.13 no.8
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• pp.531-539
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• 2019

This study was intended to investigate the effects of parenting attitude of mothers of multicultural family and sensory processing skills of children on school readiness of preschool children. This study conducted Maternal Behavior Instrument(MBRI), Short Sensory Profile(SSP), and School readiness test on children of multicultural family and their mothers who are residing in Gwangju and Jeonnam, and results are as follows. According to the result of parenting attitude of mothers of multicultural family showed that total score 165.72±24.19. According to the result of investigating a correlation between parenting attitude of mothers of multicultural family and sensory processing skills of children on school readiness, only parenting attitude of mothers of multicultural family showed positive relationship with school readiness of children(p<.05). According to the result of investigating the effects of parenting attitude of mothers of multicultural family and sensory processing skills of children on school readiness, it was identified that parenting attitude of mothers of multicultural family makes significant effect on school readiness of children. To sum up, it is considered that parents education required for developing positive parenting attitude of mothers of multicultural family and mediations related to school readiness for school life adaptation of children of multicultural family are necessary for children of multicultural family to get adjusted to school life easily after they enter school.

• The Journal of Korean Academy of Sensory Integration
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• v.15 no.2
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• pp.66-79
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• 2017

Objective : The purpose of this study is investigate the effects of sensory integration combined with auditory treatment on the sensory processing, visual perception and attention ability of children with developmental delay. Methods : A combined treatment of auditory training and sensory integration therapy was implemented to 3 children aged 4 to 7 and diagnosed with developmental delay during 9 weeks period from December 2016 to January 2017. ABA' design which is one of single subject research designs was used in this study. Baseline A had 4 sessions, intervention B had 15 sessions, and baseline A' had 4 sessions, so 23 sessions were applied in total. During the baseline A and A 'periods, visual perception ability was measured by K-DTVP-2 (Korea Developmental Test Visual Perception-2) and sensory processing ability was evaluated by sensory profile. The maintenance time of attention was measured with the absence of intervention for the baseline period, and for the intervention period, it was measured at 10 minutes break time which was provided after the intervention. The children's attention time during a fine motor task provided were measured using video recorder with the interval recording method, and the interval for the evaluation was 30 seconds. Results : No statistically significant difference were found in the visual perception function and sensory processing scores before and after treatment. Attention of participant A enhanced significantly while that of participant B and C did not improve significantly. Conclusion : It is hard to conclude that sensory integration therapy combined with auditory perception training has positive effects on visual perception function and attention of children with developmental delays. However, there were significant increase in attention and improvements in behavior related to sensory processing for some cases in this study. In further study, longer intervention periods and valid measurement need to be applied in order to get better results. And it is proposed that more studies need to be done to enhance evidence of auditory perception training as a mean to facilitate attention and to prepare learning.

• The Journal of Korean Academy of Sensory Integration
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• v.7 no.1
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• pp.1-12
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• 2009

Objective : This study is to verify effect of a sensory integration (SI) intervention on sensory processing of children with sensory modulation disorder (SMD), and to explore how the SI intervention affect play, socialization, occupational performance and occupational satisfaction of those children. Method : Five children with developmental disabilities living in metropolitan were diagnosed as SMD by the Sensory History Interview (SHI) and Short Sensory Profile (SSP). The SMD children undergone the 48 sessions of 50 min intervention twice in a week for six months and took the Revised Knox Preschool Play Scale(RKPPS), Social maturity test, Canadian Occupational Performance Measure(COPM), and Japanese Sensory Inventory Revised(JSI-2) before- and after the intervention. The result data analyzed by the Wilcoxon matched-pair signed rank test. Results : All data of post-intervention differed significantly; RKPPS(Z=-2.023, p=.043), Social maturity test(Z=-2.023, p=.043); occupational performance(Z=-2.023, p=.043); satisfaction(Z=-2.032, p=.042); and tactile system of JSI-2(Z=-2.032, p=.042). Conclusions : The results advocate that sensory integration intervention is effective in improving tactile processing, play, socialization, occupational performance, and occupational satisfaction of child with SMD. It is found that sensory integration intervention improves not only one's occupational performance but also underlying components of the performance. In order to generalize this conclusion, further studies need to be done with more number of subjects and consideration of environmental factors. Striving for more reliable and valid methods of data collection is also suggested.

• The Journal of Korean Academy of Sensory Integration
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• v.1 no.1
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• pp.1-8
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• 2003

Objective : To describe the sensory-based behaviors of children with developmental disorders as reported on the JSI-2. Methods : The scores of children with disability were compared with those of children without disability. JSI-2 was completed by parents of 38 children with disability 3 through 6 years of age and 36 children without disability 3 through 6 years of age. Results : The scores of children with disability were significantly different from that of children without disability for 6 of 8 factors, including vestibular, tactile, auditory, visual and other. There is no significant differences of age or sex. Conclusion : From this study, it is found that children with disability have deficit in a variety of sensory processing abilities as measured by JSI-2. Further research is needed to replicate and develop these findings.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.1-7
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• 2016

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.12
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• pp.1756-1763
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• 2017

Objective: The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles. Methods: Five representative muscles: longissimus dorsi (LD), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TB) at 24 h post-mortem obtained from 28-mo-old Jeju female breed horses (n = 8) were used in the present investigation. The muscles were vacuumpackaged and frozen at $-20^{\circ}C$ for 120, 240, and 360 days. All the samples were analyzed for thawing and cooking losses, pH, Warner-Bratzler shear forces (WBSF), color traits, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS) and sensory traits. The muscle samples analyzed on day 0 of frozen storage (fresh, non-frozen) were used for comparison. Results: Results revealed that thawing and cooking losses significantly (p<0.05) increased in all the muscles after 120 days and then remained unchanged up to 360 days of frozen storage. The TBARS and TVBN contents significantly increased as increasing frozen storage time up to 360 days (p<0.05). While, significant decreases in WBSF values were observed for all the muscles with increased frozen storage time (p<0.05). Frozen storage variously affected the color traits of the muscles for instance; the redness of LD, GM, and BF muscles showed a decreasing tendency during frozen storage while it was not changed in TB and SM muscles. Furthermore, the frozen storage did not produce detrimental effects on sensory quality as it did not cause flavor and juiciness defects whereas it partially improved the tenderness of all the muscles studied. Conclusion: Based on the results obtained from our work, it is concluded that frozen storage could be applied to increase the long-term shelf life of horsemeat while still retaining its sensory quality.

• The Journal of Korean Academy of Sensory Integration
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• v.18 no.2
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• pp.15-28
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• 2020

Objective : The purpose of this study was to verify the construct validity of Short Sensory Profile-2 (SSP-2) for children with Autism Spectrum Disorder (ASD). Methods : Data were collected from SSP-2 for 120 parents of ASD children. Raw data were analyzed by applying the Rasch analysis to the goodness fit of person and item, item difficulty, rating scale, and separation reliability of SSP-2. Results : 7 persons in sensory processing area and 8 persons in behavioral response area were inappropriate criteria and excluded from the analysis. Item goodness-of-fit analysis determined that the If the Mnsq value is between 0.6 and 1.4 and the Z value is outside the ±2 range for nonconformity. this study All items in the instrument were found to have appropriate criteria. Item difficulty analysis in sensory processing area was high in item 13 (.48 logit) and low in item 10 (-.54 logit). In the behavioral response area, item 25 (1.58 logit) was high and item 30 (-.68 logit) was low. In the rating scale analysis, it was found that the 3-point scale is more appropriate than the 5-point scale. The separation reliability of sensory processing area was .90 and the behavioral response area was .95. Conclusion : This study verified the construct validity of SSP-2 and expected to be applied as a useful evaluation tool for children with ASD.