• 한국축산식품학회지
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• 제23권3호
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• pp.215-220
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• 2003

육제품에 발색제로 사용되고 있는 아질산염의 사용을 가능한 줄이고자 레드비트 색소와 동물성 식이 섬유인 키토산을 첨가하여 소시지를 조제하여 발색효과, 아질산염 잔존량, 보수력, 경도 및 pH의 변화에 대하여 검토하였다. 실험 결과는 레드비트 색소의 혼용은 소시지의 색을 좋게 할 뿐만 아니라 아질산염 소거작용의 효과, 보수력 및 연도의 증진에도 효과적이었으며, chitosan의 첨가는 아질산염의 소거작용을 제외한 소시지의 색, 보수력, 연토에 효과적이었다. 한편 D-cyclodextrine의 첨가는 보수력, 연도에 효과적이었으며, pyrophosphate의 첨가는 보수력에서만 효과를 나타내었다. 따라서 소시지 제조시에 아질산염이 발색의 목적으로 사용되는 한 레드비트의 색소 및 chitosan을 이용하는 것은 아질산염의 현재의 사용량을 1/2 정도로 줄일 수 있다고 사료되었으며, 특히 레드비트색소는 아질산염의 소거작용의 효과도 나타내었다.

• 한국의류학회지
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• 제27권3_4호
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• pp.395-406
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• 2003

The Purpose of this study is to find out the effect of clothing style and color, tone combination on impressions formation. The experimental materials developed for this study are a set of stimuli and response scale(The 7-point semantic). The stimuli are 36pictures manipulated with clothing style, color and tone variation by computer drawing. The subjects are 216 female undergraduate students and 216 female of middle age(40~50) in Chin-ji city. The resulte of this study are as follows : Impression factor of the stimulus was consisted of the 5 different demensions(attractiveness, elegance, activity, revealation, tenderness). Among there, attractiveness and elegance factors proved to be more important. In the attractiveness and tenderness, clothing style, color, tone combinations and perceiver's age had the significant effect. In the elegance and revealation, color and perceiver's age had the significant effect but in the activity, only color did not have the significant effect. Significant interaction effects of clothing style and color, style and tone combination, and color and perceiver's age on attractiveness and revealation were found. Interaction effect of color and tone combination was significant on the elegance and revealation, and that of color and perceiver's age was significant on tenderness.

• 패션비즈니스
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• 제12권1호
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• pp.30-44
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• 2008

The purpose of this study is to investigate the effect of eyeshadow color(brown, purple), lipstick color(red, red purple, and yellow red), and lipstick tone(vivid, light, dull, and dark), clothing tone(vivid, light, dull, and dark) on image formation. Sets of stimulus and response scales(7 point semantic) were used as experimental materials. The stimuli were 64 color pictures manipulated with the combination of eyeshadow color, lipstick color, lipstick tone, and clothing tone using computer simulation. The subjects were 384 female undergraduates living in Gyeongnam-do. Image factor of the stimulus was composed of 4 different components (attractiveness, visibility, gracefulness, and tenderness). In the 4 image components, eyeshadow color and clothing tone showed independent effect. Lipstick tone influenced independently on the visibility and tenderness. In the contrast color coordination of clothing and makeup, visibility image by the coordination of lipstick color with lipstick tone, lipstick color with clothing tone or lipstick tone with clothing tone, gracefulness image by the coordination of eyeshadow color with lipstick color, tenderness image can be produced by the coordination of eyeshadow color with lipstick color, eyeshadow color with lipstick tone or eyeshadow color with clothing tone.

• The Journal of Korean Physical Therapy
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• 제31권1호
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• pp.18-23
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• 2019

Purpose: This examined the effect of Kinesio taping pre-intervention on the pain, tenderness, proprioceptive sensation, and muscle strength associated with delayed onset muscle soreness. Methods: Thirty subjects were divided into a Kinesio taping application group of 15 subjects and a control non-taped group of 15 subjects, and the changes in individual variables were analyzed before taping and at 24, 48, and 72 hours after taping using two-way repeated ANOVA. Post-hoc t-tests were conducted in the cases with intergroup interactions, and the significance level ${\alpha}$ was set to ${\alpha}=0.01$. Results: The changes in pain during rest were significantly different only for the times, while the changes in pain during exercise were significantly different for the times, interactions between the times and groups, and intergroup changes (p<0.05). The changes in tenderness were significantly different for the times and for interactions between the times and groups (p<0.05). The changes in proprioceptive sensation were significantly different for the times, interactions between times and groups, and intergroup changes (p<0.05). The changes in muscle strength were significantly different only for the times (p<0.05). Conclusion: The application of Kinesio taping had positive effects on the pain, tenderness, and proprioceptive sensation of delayed onset muscle soreness. These results suggest that Kinesio taping can be a useful therapeutic factor in future studies and in clinical settings.

• 한국축산식품학회지
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• 제39권2호
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• pp.345-353
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• 2019

Various commercial collagen mixtures aimed at improving the quality of meat products are available, but the optimal composition is unclear. This study aimed to compare the functional properties, including physicochemical characteristics and lipid oxidative stability, of loin ham marinated with three commercial collagen mixtures sold as food additives. The addition of collagen mixtures led to significant increases in the moisture content, water holding capacity (WHC), cooking yield, and instrumental tenderness, regardless of the type of collagen mixture. In particular, meat samples containing collagen mixture C showed the highest (p<0.05) WHC and tenderness among all groups. Furthermore, collagen mixture B induced increases (p<0.05) in pH values in both raw and cooked samples. The $a^*$ values of samples with collagen mixtures were lower (p<0.05) than those of samples without collagen mixtures. All collagen mixtures effectively improved oxidative stability during 7 days of storage at $4^{\circ}C$. The samples containing collagen mixture B had the lowest lipid oxidation (p<0.05) among groups. These results indicated that collagen mixture C could be used in injection brine to enhance the quality characteristics of meat products, particularly the WHC and tenderness. Collagen mixture A could be used for meat products with high fat contents based on its ability to improve lipid oxidative stability during long-term storage.

• Animal Bioscience
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• 제34권11호
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• pp.1859-1869
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• 2021

Objective: The effects of a crude protease extracted from Cordyceps militaris (CM) mushrooms on the postmortem tenderization mechanism and quality improvement in spent hen breast were investigated. Methods: Different percentages of the crude protease extracted from CM mushrooms were introduced to spent hen breast via spray marination, and its effects on tenderness-related indexes and proteolytic enzymes were compared to papain. Results: The results indicated that there was a possible improvement by the protease extracted from CM mushroom through the upregulation of endogenous proteolytic enzymes involved in the calpain system, cathepsin-B, and caspase-3 coupled with its nucleotide-specific impact. However, the effect of the protease extracted from CM mushroom was likely dose-dependent, with significant improvements at a minimum level of 4%. Marination with the protease extracted from CM mushroom at this level led to increased protein solubility and an increased myofibrillar fragmentation index. The sarcoplasmic protein and collagen contents seemed to be less affected by the protease extracted from CM mushroom, indicating that substrate hydrolysis was limited to myofibrillar protein. Furthermore the protease extracted from CM mushroom intensified meat product taste due to increasing the inosinic acid content, a highly effective salt that provides umami taste. Conclusion: The synergistic results of the proteolytic activity and nucleotide-specific effects following treatments suggest that the exogenous protease derived from CM mushroom has the potential for improving the texture of spent hen breast.

• Korean Journal of Acupuncture
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• 제24권4호
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• pp.47-54
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• 2007

Objection : A medicine which is patient-initiative and preventive is required in Korea, which is going to an aging society. On this, we started this study to make a new rule to diagnose and treat more definitely by linking traditional Oriental medicine to Sasang Constitional medicine, which thought to be suitable because of Sasang Constitional medicine has been valued on staying, diet and human's nature which means preventive medical propensity. Methods : On this study, we discriminated Sasang Constition of 161 students, who is in college of oriental medicine, Wonkwang university, by using QSCCII program; and in those students, we checked 30 volunteers's five vicera's Back-su point on riging and depression, tenderness reaction, and color reaction after cupping treatment. Results : As a result of study of riging and depression of five vicera's Back-su point, we could confirm that defecient organ's Back-su point were more depressed than excess organ in Seum-in, Taeeum-in, Soyang-in. As a result of study of tenderness reaction of five vicera's Back-su point, we could confirm that excess organ's Back-su point showed stronger tenderness reaction than defecient organ in Seum-in, Taeeum-in; and excess organ's Back-su point showed weaker tenderness reaction than defecient organ in Soyang-in. As a result of study of color reaction after cupping treatment of five vicera's Back-su point, we could confirm that excess organ's Back-su point showed stronger color reaction than defecient organ in Seum-in, Taeeum-in; and excess organ's Back-su point showed weaker color reaction than defecient organ in Soyang-in. Those data suggest that there are close correlation between Sasang Constition and on riging and depression, tenderness reaction, and color reaction after cupping treatment of five vicera's Back-su point in treditional Oriental medicine. Conclusions : From this study, we can make a new rule to differentiate Sasang Constition by clearfy a relation between Sasang Constition and five vicera's Back-su point; and with this rule, we could contribute to popularization and objectification of Sasang Constition medicine and further more, Oriental medicine by making a Sasang Constition diagnosis instrument. With this, a trait of Sasang Constition medicine that is preventive and valued on character of individuals will contribute to building a patient-initiative and preventive medical system and will expend the domain of Oriental medicine.

• 한국가금학회지
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• 제6권1호
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• pp.24-30
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• 1979

1. 도살전의 환경온도(38$^{\circ}C$, 2$0^{\circ}C$, 4$^{\circ}C$, -2$0^{\circ}C$)가 닭 가슴고기의 연도와 근육내 해당작용에 미치는 영향을 연구하였다. 고온구는 현저하게(p＜0.05) 계육의 연도를 저하시켰고 저온구도 다소 연도의 저하를 초래하였다. 고온구는 대조구보다 근육내 glycogen의 함량과 최초 Ph가 높았고 24시간후의 최종 PH는 현저하게 (P＜0.05) 낮았다. 저온구는 대조구와 고온구 사이의 중간수치를 보여주었다. 고기의 절단력(즉 연도)와 근육내 glycogen 함량, 최초 및 최종 근육 산도(PH) 간에는 현저하게 (p＜0.01) 높은 상관관계를 나타냈고 사후 해당속도와 가열처리후의 고기의 수화도 역시 유의한(p＜0.05) 상관관계를 보여 주었다. 근육 혹은 혈청내의 효소(LDH, CPK)의 활력과 고기 연도와는 아무런 상관관계가 없었다. 2. 도살후 가슴고기와 다리고기를 절취하여 각각 다른 보존온도에 방치하여 근섬유의 단축도를 조사하였던 바 4-1$0^{\circ}C$ 사이에서 가장 낮은 단축도를 보여주었다. $0^{\circ}C$에서 보존시 약간의 단축이 있었으나 현저하지 않았고 보존온도가 2$0^{\circ}C$ 이상일 때 온도상승에 따라 비례적으로 단축도의 급격한 증가를 보여주었다. 따라서 계내에서는 저온보다는 고온에서의 근섬유단축이 더 실제적인 중요성을 가지며 도계후 가급적 속히 15$^{\circ}C$이하로 냉각하므로 심한 연도의 저하를 방지할 수 있다.

• 한국축산식품학회지
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• 제24권4호
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• pp.326-328
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• 2004

본 연구는 국산 배에서 단백질 분해효소를 분리, 정제하여 단백질 효소의 농도별 돈육 등심에 대한 연화 정도를 측정하여 가장 적당한 농도를 찾고자 실시하였다. 단백질 함량은 5.96 $\mu\textrm{g}$/mL와 7.25$\mu\textrm{g}$/mL을 나타냈었으나 투석한 경우는 신고가 0.19$\mu\textrm{g}$/mL, 추황이 0.24$\mu\textrm{g}$/mL를 나타내 투석할 경우 오히려 단백질 함량이 감소하였다. 투석한 단백질 분해효소를 첨가하지 않은 대조구와 각각 0.05%, 0.1% 및 0.2%를 첨가한 후 81$^{\circ}C$에서 가열한 후 냉각한 돈육 등심의 전단력은 신고에서 6.24, 5.69, 5.37 및 5.58을 추황에서 5.44, 4.92, 4.65 및 4.80을 나타냈다. 신고와 추황의 정제된 단백질 분해효소를 0.1% 첨가했을 때 가장 낮은 전단력을 보였고 첨가하지 않은 것에 비해 각각 14%와 15%의 감소를 나타냈다. 전기영동에 의한 단백질의 분자량은 약 30kDa을 나타냈다. 연도에 최대 효과를 줄 수 있는 적정함량은 0.1% 이상이라 사료된다.

• 한국축산식품학회지
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• 제22권3호
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• pp.228-233
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• 2002

본 연구는 진공포장 한우육의 냉수침지 숙성방법이 한우육의 연도 및 미생물증식에 미치는 영향을 구명하고자 수행하였다. 저장기간이 경과함에 따라 근절길이는 냉수침지 처리구가 저장 3일째 유의적(p<0.05)으로 긴 것으로 나타났으며, 저 장 3일째를 제외 한 저 장기간 동안 유의적 인 차이는 없었으나 대조구에 비해 긴 경향을 보였다. 또한 유리칼슘 농도에 있어서도 저장 7일 째 냉수침지 처리구가 유의적(p<0.05)으로 높게 나타났으며, 역시 저장 7일째를 제외한 저장기간 동안 유의적인 차이는 없었으나 대조구에 비해 높은 경향을 보였다. 한편 전단가와 근원섬유 소편화 지수에 있어서는 저장기간이 경과함에 따라 두 처리구간에 있어서 유의적인 차이는 나타나지 않았지만, 냉수침지 처리구가 상대적으로 낮은 전단가와 높은 소편화지수의 경향을 보였다. 이 같은 결과는 냉수침지 숙성이 일반공기순환냉장고의 숙성보다 근절의 길이를 길게 하고, 근형질내 칼슘의 농도를 높이며, 소편화 지수를 높게 한 결과 연도를 향상시킬 수 있다는 가능성을 제시한 것으로 사료된다. 덧붙여, 총세균수는 일반공 기순환냉장실에 저장한 것에 비해 냉수침지 처리구가 유의적(p<0.05)으로 낮은 것으로 나타나, 온도의 변이를 줄이는 것에 기인하여 미생물의 성장억제에도 효과적일 것으로 사료된다.