• Asian-Australasian Journal of Animal Sciences
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• 제28권7호
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• pp.1028-1037
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• 2015

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

• 대한인간공학회지
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• 제16권2호
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• pp.83-100
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• 1997

The Human Sensory Feedback Laboratory, park of the Armstrong Laboratory at Wright-Patterson Air Force Base, Ohio, is involved in the development and evaluation of systems that provide sensory feedback to the human operator in telerobotic and virtual environment applications. Specific projects underway in the laboratory are primarily concerned with the information provided by force and vibrotactile feedback to the operator in dextrous manipulation tasks. Four specific research projects are described in the present report. These include : 1) experiments evaluating a 30-element fingertip display, which employs a titanium-nickel shape memory alloy actuator design to provide vibrotactile feedback about object shape and surface texture ; 2) of a fingertip force-feedback display for 3-dimensional information about object shape and suface texture ; 3) use of a force- feedback joystic to provide "force tunnel" information in pilot pursuit tracking tasks ; and 4) evaluations of a 7 degree-of-freedom exoskeleton used to control a robotic arm. Both basic and applied research questions are discussed.

• 한국멀티미디어학회논문지
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• 제20권9호
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• pp.1574-1583
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• 2017

This paper proposes how to develop a multi-sensory virtual reality system based on realistic media that can improve the sense of immersion and reality experienced by the user. We suggest four types of multi-sensory virtual reality system; a realistic media experience system which provides sensory experiences to user by interlocking the media file with the sensory informations and reproducing the sensory information suitable for the scene, a real image-based panorama experience system which maximizes the sense of reality, an experience ball system in which users engage themselves into the system environment to lead the story and immersion of the content through interaction with the system, and a cultural heritage experience system based on hand movement recognition. The suggested systems can be applied in a various area such as education, advertisement, culture and arts, performance, exhibition, sports, game, 4D Experience Center, and so on. We supposed that it can contribute to create a variety of sensible contents services in the realistic media industry through the convergence of media, contents, and devices.

• ETRI Journal
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• 제35권6호
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• pp.1001-1010
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• 2013

A sensible media simulation system for automobiles is introduced to open up new possibilities for an in-car entertainment system. In this paper, the system architecture is presented, which includes a virtuality-to-reality adaptation scheme. Standard data schemes for context and control information from the International Standard MPEG-V (ISO/IEC 23005) are introduced to explain the details of data formats, which are interchangeable in the system. A sensible media simulator and the implementation of a sensory device are presented to prove the effectiveness of the proposed system. Finally, a correlation between learning styles and sensory effects (that is, wind and vibration effects) is statistically analyzed using the proposed system. The experiment results show that the level of satisfaction with the sensory effects is unaffected overall by the learning styles of the test subjects. Stimulations by vibration effects, however, generate more satisfaction in people with a high tactile perception level or a low visual perception level.

• Food Science and Biotechnology
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• 제16권6호
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• pp.863-867
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• 2007

The potential impact of the methods of sensory science on consumer testing and marketing is reviewed. Areas such as predicting purchase behavior, new approaches to scaling, and cross cultural effects are discussed. An example of the complexity of sensory measurement used to obtain consumer and marketing information is highlighted, using the simple paired preference test as an example.

• 대한가정학회지
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• 제51권2호
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• pp.161-171
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• 2013

The purpose of this research was to examine the subjective evaluation of sensory images and preferences according to the mechanical properties of linen and ramie fabrics for summer shirts. 54 male and female teachers evaluated the sensory images and preferences of 6 specimens of linen and ramie fabrics sold on the market. For statistical analysis, factor analysis, Mann-Whitney and Kruskal-Wallis test, Pearson correlation, and regression were used. The results were as follows: The sensory images of shirt fabrics were classified into 5 factors: 'smoothness', 'stiffness', 'elasticity', 'dry/coolness', and 'wetness'. There were partially significant differences by the gender and age in the sensory images for the shirt fabrics. Females were more sensitive than males for the 'stiffness', 'elasticity', and 'wetness' factor and the evaluators in their 20's felt fabrics were stiffer. The sensory images showed many correlations with the mechanical properties of fabric mostly. The preferences of tactile and purchase were no different according to the gender and age. They preferred a thin and soft sensory image as like ramie/cotton blended fabric and bamboo fabric for summer shirts. The significant sensory image factors affecting tactile preference were 'smoothness', 'dry/coolness', and 'elasticity', and the ones affecting purchase preference were 'smoothness', 'stiffness', 'dry/coolness', and 'elasticity'. W, WT, MMD, and G properties of the mechanical properties of fabrics affected the tactile preference for summer shirt fabrics.

• Animal Bioscience
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• 제34권5호
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• pp.904-913
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• 2021

Objective: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). Methods: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. Results: Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/㎟; cooked = 14.72 N/㎟) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. Conclusion: This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.

• 융합정보논문지
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• 제11권7호
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• pp.195-201
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• 2021

본 연구는 대학생의 감각 처리 유형과 스트레스 반응과의 관련성을 분석하였다. 경기도 및 충청도 지역의 대학생 99명을 대상으로 설문조사를 실시하였다. 설문조사 내용은 청소년/성인 감각 프로파일과 스트레스 반응 척도로 구성하였다. 자료는 SPSS 21.0을 사용하여 기술통계와 Pearson 상관분석을 하였다. 연구 결과 감각 처리 유형 중 저-등록과 감각 민감은 스트레스 반응의 공격성을 제외하고 모두 상관관계가 나타났으며, 감각 회피는 스트레스 반응의 모든 영역에서 상관관계가 나타났다. 감각 회피 유형은 스트레스 반응의 모든 영역과 관련이 없었다. 본 연구의 결과를 바탕으로 감각 처리 유형과 스트레스의 관련성을 고려하여 대학생의 스트레스 대처를 위한 자기조절 전략 개발에 다른 치료와 융합을 할 수 있을 것이라 사료된다.

• 대한물리의학회지
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• 제5권1호
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• pp.63-70
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• 2010

Purpose : The purpose of this study was to investigate the effects of virtual reality(VR) program on standing balance in stroke with sensory deficit. Methods : Subjects were assigned randomly to either VR group (n=28) or the control group (n=31) when study began. Both groups were conducted electricity therapy, exercise therapy 5 times per week during six weeks, and a group who have VR group 3 times per week during six weeks. Both groups assessed for standing balance before and after virtual reality program. Results : In standing balance, the virtual reality program which have sensory deficit in stroke group, open eyes from the center area of the body and center line significantly reduced the training period(p<.05). The virtual reality program to instantly move the weight through maximum voluntary safety limits to sensory deficit of virtual reality program(p<.05). Conclusion : Stroke patients with sensory deficit affects the recovery of the standing balance. In addition, virtual reality program was stroke patients with sensory deficit affects the recovery of standing balance.

• 한국산학기술학회논문지
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• 제14권1호
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• pp.214-222
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• 2013

본 연구는 노인의 감각처리유형과 통증 파국화 수준과의 상관관계에 대하여 알아보고, 이를 통해 재활중재를 위한 기초자료로 제시하고자 하였다. 연구대상은 65세 이상 노인 216명으로 하였다. 감각처리의 유형은 청소년/성인 감각프로파일을 사용하여 측정하였고, 통증의 심리적인 변인들은 통증파국화척도를 사용하여 측정하였다. 성별과 연령에 따른 차이는 t-검정을, 감각처리유형과 통증파국화와의 상관관계를 피어슨 상관분석을 실시하였다. 감각처리유형은 여성이 남성에 비해 '감각민감', '감각회피'의 경향이 높았으며(p<.05), 연령이 75세 이상인 군이 65~74세 군에 비해 '감각회피', '등록저하', '감각찾기'의 경향이 높은 것으로 나타났다(p<.05). 감각처리유형이 '등록저하'일 때 통증파국화의 '반추적사고'와 그리고 '감각찾기'일 때 통증 파국화의 '무력감'과 음의 상관관계를 나타내었다. '감각민감', '감각회피' 일 때 통증파국화의 모든 항목에서 양의 상관관계를 나타내었다. 65세 이상 노인의 감각처리 유형은 통증에 대한 심리적인 변인과 관련되어 있으며, 성별과 연령에 따라 차이가 있음을 알 수 있었다. 앞으로는 노인의 감각처리 유형 및 통증관련 요인들에 관한 더 진전된 연구가 이루어지기를 기대한다.