• Asian-Australasian Journal of Animal Sciences
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• v.15 no.3
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• pp.401-405
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• 2002

An experiment was conducted to determine the effects of caponization on the growth performance, breast and thigh muscles physical properties and fiber diameter of the Pectoralis major and Gastrocnemius pars externa in Taiwan country chicken cockerels. Caponized birds were surgically altered at 10 weeks of age. Birds were fed grower and finisher diets ad libitum during an eighteen-week experimental period. The results indicated that the live weight and feed intake in the capons were significantly (p<0.05) higher and the shank length was significantly (p<0.05) longer than in intact birds. There were no significant (p>0.05) differences in feed conversion and mortality between two treatments at 28 weeks of age. Compared with intact birds, the capons had greater (p<0.05) tenderness in the breast and thigh muscles. Cohesion of the breast muscle in the capons was significantly (p<0.05) better than in the intact birds, but the thigh muscles were not significantly (p>0.05) affected. No treatment differences (p>0.05) were associated with cooking loss, muscle chewiness, and elasticity. The capons had a significantly (p<0.05) smaller fiber diameter in the Pectoralis major, but were not significantly (p>0.05) different in the fiber diameter of the Gastrocnemius pars externa. It is concluded that castration did not depress growth compared with the intact birds, but did improve muscle tenderness. This difference was most pronounced in the thigh muscles.

• The Korean Journal of Pain
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• v.3 no.2
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• pp.165-171
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• 1990

The reflex sympathetic dystrophy syndrome (RSDS) consists of sustained burning pain and tenderness, vasomotor instabilitiy, swelling, occasional functional instability, trophic skin change and edema of extremity following trauma, peripheral nerve injury, spinal cord injury, infection, burn and other etiologic factors. The most important thing in RSDS is to start the treatment as soon as the disease was diagnosed. Most patients with RSDS respond dramatically and permanently to sympathetic blocks if treatment is instituted before irreversible trophic changes. The characteristic radiological finding in RSDS is a patchy osteoporosis in the cancellous bone. Periarticular hyperactivity is seen in RSDS by Tc99m bone scan. We have managed 4 cases of RSDS. The methods of management and effects are as follows: 1) In case 1, 28 lumbar sympathetic blocks in both sides were performed. The patient did not complain of pain or tenderness and the limping improved. 2) In case 2, 7 lumbar sympathetic blocks were performed, but we could find only a slight improvement in the symptoms. 3) In case 3, 8 stellate ganglion blocks were carried out. The patient refused the treatment of RSDS because of the lack of rapid improvement. 4) In case 4, total 64 stellate ganglion blocks were carried out; the patient was permanently improved.

• Korean Journal of Human Ecology
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• v.15 no.4
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• pp.631-646
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• 2006

The purpose of this study is to find out its effect on wearers' impression formated by combination of their body type with neutral tone clothing. The experimental materials developed for this study are a set of responses to stimulus in scales(7-point semantic). 45 pictures used as stimulus are, through computer simulation, manipulated to five wearers' body type and nine neutral tone wear. The subjects are 276(?) female undergraduate students in Kyung-nam area. Factors on wearers' impression suggested as responses to the stimulus consist of 5 different demensions (Tenderness, Cuteness, Attractiveness, Elegance, Intrepidity). The results of this study are as follows: first, combination of their body type with neutral tone wear significantly affects the formation of wearers' impression in the factor of Tenderness, Attractiveness, and Intrepidity (?); to the factor of Attractiveness, wearers' body type is rather more related than wearers' neutral tone wear is. Second, the harmony of their body type with neutral tone wear has a significant effect on wearers' impression in the factor of Cuteness. According to those results, the combination of wearers' body type with neutral tone wear has significant effects on the formation of wearers' impression.

• Korean Journal of Human Ecology
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• v.13 no.6
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• pp.1007-1021
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• 2004

The purpose of this study is to find out the effect of wearers' body types and clothes' neutral tone combination on impression formation. The experimental materials developed for this study are a set of stimulus and response scales(7-point semantic). The stimulus include 45 pictures manipulated by computer simulation in wears' body types and neutral tone variation. The subjects are 540 female undergraduate students in Gyeong-nam. The results of this study are as follows: Impression factor of the stimulus consisted of 5 different dimensions including tenderness, cuteness, attractiveness, elegance, intrepidity. Each impression of neutral tone combinations, along with wears' body types, had a significant effect on tenderness, attractiveness, and intrepidity. Especially, it had the strongest effects on attractiveness. Each impression of wearers' body types along with neutral tone combinations affected cuteness significantly. According to the fact above, wears' body types and neutral tone combination have a significant influence on the impression formation of wearers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.471-476
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• 2001

The effects of aging time (1,4 and 7 day), endpoint cooking temperature (70, 75 and 8$0^{\circ}C$) and cooking time (15, 30 and 45 sec) on the textural and sensory characteristics of pork loin were evaluated. As an aging period became longer, the pH, L＊ and b＊ value of raw meat became higher. As an aging period became longer, the cooking loss, hardness, chewiness and shear force value (SFV) of cooked meat became lower, and their tenderness and juiciness became better. However, no difference was observed in the aroma, and the one aged for 4 day among the cooked meat showed the best palatability. Increasing endpoint cooking temperature from 70 to 8$0^{\circ}C$ increased SFV and hardness and decreased chewiness, sensory tenderness and juiciness. Also, the pork cut with a thickness of 1.5 cm showed the best palatability when its internal temperature was 75$^{\circ}C$. And the pork cut with a thickness of 0.8 mm showed the best palatability when its cooking time was 30 sec.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.482-488
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• 1998

This study was carried out to determine the effect of treating with salt-fermented shrimp on quality of pig meat. The treated pig meats were stored at 4$^{\circ}C$, 1$0^{\circ}C$, 2$0^{\circ}C$ or 4$^{\circ}C$ after placing 2$0^{\circ}C$ for 35 hours, respectively. Meat tenderness was improved more at 2$0^{\circ}C$ storage than at 1$0^{\circ}C$ and 4$^{\circ}C$ storage. However, in water holding capacity, the meat stored at 4$^{\circ}C$ was increased more than them of 1$0^{\circ}C$ and 2$0^{\circ}C$. Cooking loss was decreased more at 4$^{\circ}C$ than the other storage temperatures. When meat color observed, it was good at the early stage of storage but went down to the worse gradually. According to the result of SDS-PAGE, myofibrillar proteins were degraded more after treated with salt-fermented shrimp than the control. Among them, titin-I was especially degraded after 2 days at 4$^{\circ}C$ storage even though it was degraded after 1 day at 1$0^{\circ}C$ and 2$0^{\circ}C$ storage. These results suggest that salt-fermented shrimps cause to improve the quality of pork meats by increasing the meat color, meat tenderness and water holding capacity at the early stage of storage.

• Fashion & Textile Research Journal
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• v.6 no.4
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• pp.447-454
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• 2004

The purpose of this study is to identify the effect of four clothing cues(hue, tone, skirt width, and skirt length of dress) on female impressions. The experimental materials developed for this study are a set of stimuli and response scales. The Stimuli are 40 color pictures manipulated with four clothing cues by drawing. The 7-point scale designed for visual evaluation of female impression formation includes 29 bipolar adjectives. The subjects were 240 undergraduate female students in Jinju city. The results of this study are as follow: As analyzing the impression of the female figure by the hue, tone, skirt width, and length, five factors including ability activity, elegance, attractiveness, concentration of attention, and tenderness were identified. Among these factors, ability activity and elegance were proved to be more important. Each impression of hue and tone with skirt width length have significant effects on concentration of attention, and tenderness. We can express various impressions by diversifying hue and tone. Each impression of skirt width length with hue and tone have significant effects on ability activity and elegance.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.497-505
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• 2011

The objective of this study was to examine the effect of hot-boning and soy sauce as a curing agent on the processing properties of beef jerky. Beef jerky was prepared under the following four treatment conditions; Beef jerky with cold-boned beef and salt solution, beef jerky with cold-boned beef and soy sauce solution, beef jerky with hot-boned beef and salt solution, and beef jerky with hot-boned beef and soy sauce solution. Cured meat and jerky containing hot-boned beef had a significantly higher pH, water holding capacity (WHC), moisture content, Myofibrillar fragmentation index (MFI), processing yields, tenderness, and sensorial scores than samples containing cold-boned beef (p<0.05). Regardless of the raw materials, the jerky containing soy sauce had a significantly lower pH, WHC, moisture content, salt content, TBA, CIE $L^*$ and $b^*-$ values, and significantly higher MFI, mechanical tenderness, and sensorial scores (p<0.05). Based on these findings, we concluded that the use of hot-boned meat and soy sauce was the most effective boning method and curing agent during beef jerky processing.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.415-425
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• 2020

It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tenderness during post-mortem storage. However, the role and activity of cathepsins during post-mortem storage or low temperature meat processing is unclear, particularly for the tough meat cuts like brisket. Thus, the study was designed to investigate the effects of cold (refrigerated and frozen) storage and sous vide processing on the activities of cathepsin B, H, and L in beef brisket. There were no significant changes in pH and cathepsin H activity throughout the 18 d of storage at both temperatures. However, an increase in cathepsin B activity was observed during the first 4 d at both storage temperatures, but subsequently the activity remained unchanged. Cathepsins B and L were found to be more heat stable at sous vide temperatures (50℃ for 24 h, 55℃ for 5 h and at 60℃ and 70℃ for 1 h) compared to cathepsin H. Cathepsin B+L activity was found to increase after sous vide cooking at 50℃ for 1 h but decreased to about 47% relative to the uncooked control after 24 h of cooking. These results suggest that cathepsins B and L may contribute to the improved meat tenderness usually seen in sous vide cooked brisket meat.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.9_10 s.146
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• pp.1207-1218
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• 2005

The purpose of this study is to find out the effect of wearer's body type and clothing type, neutral tone combination on impression formation. The experimental materials developed for this study are a set of stimuli and response scales(The 7-point semantic). the stimuli are 90 pictures manipulated with wearer's body type, clothing type and neutral tone variation by computer simulation. The subjects are 540 female undergraduate students in Kyung-nam. The resulte of this study are as follows : Impression factor of the stimulus consisted of the 5 demensions(tenderness, cuteness, attractiveness, elegance, intrepidity). Wearer's body type had significant effects on all five factors. Especially, it had the strongest effects on attractiveness. Clothing type had significant effects on tenderness, attractiveness, intrepidity. Neutral tone combinations had significant effects on all factors except elegance. In regarding the effect of interaction between each variable, the combination of clothing type and neutral tone combination had significant effects on attractiveness, elegance, intrepidity.