• 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.

• Asian-Australasian Journal of Animal Sciences
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• 제20권3호
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• pp.418-423
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• 2007

Meats with alginate binders including sodium alginate, glucono-delta-lactone and calcium carbonate were tested in restructured steaks made from M. pectoralis profundus of beef steers in terms of meat quality and binding ability by tumbling time. The treatment with 25 min tumbling time was significantly lower (p<0.05) for crude protein than 5 and 15 min, while higher (p<0.05) for moisture content. This corresponded with sensory panel juiciness ratings, which showed the treatment for longer tumbling times to be significantly juicier (p<0.05) than that for a shorter time. Cooking loss decreased (p<0.05) linearly with an increased tumbling time, and Kramer shear force also significant decreased (p<0.05) with tumbling time. This corresponded with sensory panel tenderness ratings, which showed that the treatment for longer tumbling times was more tender (p<0.05). The texture results indicated that longer tumbling time had lower (p<0.05) hardness and chewiness values. Sensory panels ranked binding ability in the order 5 min, 15 min and 25 min from best to worst, and the overall acceptability for slices from roasts of treatments for 5 and 15 min were rated by the sensory panelists as moderate to very acceptable, but those for 25 min were rated as fair to moderate.

• 한국축산식품학회지
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• 제37권1호
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• pp.38-43
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• 2017

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

• 대한감각통합치료학회지
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• 제9권1호
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• pp.33-44
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• 2011

목적 : 감각통합치료는 개별아동에 맞는 감각의 기회를 제공하고, 적절한 도전의 과제를 제공하여 적응반응을 이끌어 내는 아동 중심의 접근법이다. 본 연구는 지적장애 아동에게 적합한 감각통합치료를 적용하여 아동의 균형과 호흡능력의 변화를 살펴보고자 하였다. 연구방법 : 연구 대상은 만 5세 3개월의 남아로 지적장애 진단을 받았다. 실험기간은 2009년 5월 25일부터 2009년 8월 13일까지이었다. 실험설계는 개별실험연구(single-subject research design) 중 AB 설계를 사용하였고, 기초선 A(감각통합치료) 3회기와 중재 B(감각통합치료, 감각식이) 21회기이었다. 실험기간 동안 아동의 문제점인 균형과 호흡의 변화를 측정하였다. 결과 : 첫째, 감각통합치료는 아동의 호흡능력에 긍정적인 영향을 미쳤다. 둘째, 감각통합치료는 아동의 균형에 긍정적인 영향을 주었다. 결론 : 작업치료사는 지적장애아동의 균형과 호흡능력을 향상시키기 위해 감각통합치료를 지속적으로 적용, 확대하는 것이 필요하다.

• 대한감각통합치료학회지
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• 제13권1호
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• pp.1-12
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• 2015

목적 : 본 연구의 목적은 학령전기 아동의 감각처리 능력을 측정하기 위해 사용되고 있는 평가도구의 종류를 알아보고 심리측정학적 특성을 평가하는 것이다. 연구방법 : 감각처리 평가도구는 PubMed, Cochrane, CINAHL, PsycINFO와 같은 전자 데이터베이스를 사용하여 논문을 검색한 뒤, 초록과 원문 검토를 통해 포함기준에 적합한 평가도구를 최종적으로 선택하였다. 결과 : 총 38개의 논문이 최종적으로 분석되었으며, 8개의 평가도구가 확인되었다. 가장 많은 신뢰도와 타당도가 검증된 도구는 Sensory Processing Measure-Preschool(SPM-P)이었으며 신뢰도와 타당도 검증이 부족한 도구로 는 Sensory Experiences Questionnaire(SEQ), Sense & Self-Regulation Checklist(SSRC), 그리고 Sensory Processing Scale Assessment(SPSA)가 있었다. 결론 : 본 연구결과는 임상가와 연구자들이 학령전기 아동에게 적합한 감각처리 평가도구를 선정할 때 근거자료가 될 것이다.

• 대한감각통합치료학회지
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• 제13권2호
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• pp.43-51
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• 2015

목적 : 대학생의 스마트폰 중독과 감각처리특성 및 자기효능감의 상관관계를 알아보고자 하였다. 연구방법 : 대학생 183명을 대상으로 2015년 6월부터 2015년 8월까지 설문조사를 실시하였다. 연구도구는 한국형 성인 스마트폰 중독 자가진단 척도(S-scale), 청소년/성인 감각프로파일(Adolescent/Adult Sensory Profile), 자기효능감 척도(Self-Efficacy Scale)를 사용하였다. 스마트폰 중독과 감각처리특성의 관계, 스마트폰 중독과 자기효능감의 관계를 알아보기 위해 상관분석을 사용하였다. 결과 : 스마트폰 중독군과 스마트폰 정상사용군은 감각처리특성 중 등록저하와 감각예민에서 통계학적으로 유의한 차이를 보였다. 스마트폰 중독군은 감각찾기와 유의한 양의 상관관계를 보였다. 스마트폰 중독군은 자기효능감과 유의한 음의 상관관계를 보였다. 결론 : 대학생의 스마트폰 중독은 감각찾기 성향이 높고, 자기효능감이 낮을수록 스마트폰 중독이 높게 나타났다. 대학생의 스마트폰 중독을 예방하고 중재하기 위해 체계적인 조사와 다양한 중재프로그램 개발이 필요하다.

• 대한감각통합치료학회지
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• 제1권1호
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• pp.81-86
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• 2003

To make up extended and intensive sensory integration program, Korean Society of Sensory Integration Therapist(KSSIT) planned and practiced sensory integration camp. Camp were held during 5 days and 7 children with sensory integrative dysfunction were participated in the camp. COPM, Sensory profile, STEP-SI and interview were used for deciding the therapy goals. For preparing the camp, therapists did seminars, discussion and get advices form specialists in US and Japan. Through the camp, as the theme, not only children and parents got the chance of challenging but also therapists challenged by themselves. For this camp KSSIT expected to build up more effective sensory integrative program and research.

• 한국식생활문화학회지
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• 제26권3호
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• pp.279-282
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• 2011

We evaluated the sensory characteristics of Gangjung base obtained from various manufacturers, using a sensory descriptive analysis. Significant differences were observed for all sensory attributes of Gangjung samples with the exception of 'toothpacking'. Sample A showed high intensities for 'external color', 'external roughness', 'sweetness', 'toasted soybean powder flavor', 'crispness', 'fracturability', 'oiliness', and 'loose particles,' whereas it had low intensities for 'rice flour flavor', 'hardness', and 'toughness' compared to those of other samples. Sample B had more 'sourness', 'butyric acid flavor', 'fermented rice flavor', and 'degree of melting' but lower 'air cell size', 'fracturability', and 'flake roughness'. Sample C showed high intensities for 'expansion', 'hardness', 'crispness', and 'flake roughness', whereas sample D showed low intensities for 'expansion' and 'sourness'. These results indicate that Gangjung base samples are markedly different depending on the manufacturer.

• 대한감각통합치료학회지
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• 제2권1호
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• pp.65-71
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• 2004

Objective : Korean Academy of Sensory Integration(KASI) planned and executed sensory integration Therapy Camp to serve intensive sensory integration program for children with the sensory integrative dysfunction, to support their family with parent' education and home programs, and to suggest practical guideline for therapists through individual supervision and demonstrations. Methods : The camp was held during 5days in the children's center for developmental support that set up sensory integration tools. The camp executed the individual and group interventions that consisted of 7 children with sensory integrative dysfunction, especially dyspraxia and 7 therapists who manage them and 6 supervisors. Results : Children which served the intensive intervention showed the improved adaptive responses during the camp and their parents reported the satisfaction degree of the camp program was 83%. Their therapists also had a chance to understand the broader sensory integrative interventions through the supervision. Conclusion : To provide the clients for qualitative sensory integration service, the camp must be programmed that children with the sensory integrative dysfunction can service the intensive sensory integration program and their therapists can actually experience reeducation individually through supervision and demonstrations.

• 대한감각통합치료학회지
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• 제5권1호
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• pp.51-63
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• 2007

The purpose of this study is to provide definition of proprioception, foundations and roles of neuroanatomy, and systemical review of proprioceptive activities in sensory integration intervention. Proprioception exists in muscle, ligaments, joints and skin and it plays important role in controling body movements and interacting with environment during child development. Proprioception interacting with tactile and vestibular systems contributes to the change of muscle tone, postural control, refinements of planning and praxis. Children who are deficit in proprioceptive processing would seek hypo-responsive proprioceptive input or avoid hyperactive one. Outcome of poor proprioceptive input would cause the problems of praxis and postural control. Because proprioception provides information about the position and movement of body and limb it is important for development of body scheme and motor planning. It also influences the arousal and emotional tone. Sensory integration intervention which provides rich proprioceptive activities will improve the level of arousal and enhance motor planning.