• Asian-Australasian Journal of Animal Sciences
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• 제27권9호
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• pp.1219-1227
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• 2014

A whole genome association (WGA) study was carried out to find quantitative trait loci (QTL) for sensory evaluation traits in Hanwoo. Carcass samples of 250 Hanwoo steers were collected from National Agricultural Cooperative Livestock Research Institute, Ansung, Gyeonggi province, Korea, between 2011 and 2012 and genotyped with the Affymetrix Bovine Axiom Array 640K single nucleotide polymorphism (SNP) chip. Among the SNPs in the chip, a total of 322,160 SNPs were chosen after quality control tests. After adjusting for the effects of age, slaughter-year-season, and polygenic effects using genome relationship matrix, the corrected phenotypes for the sensory evaluation measurements were regressed on each SNP using a simple linear regression additive based model. A total of 1,631 SNPs were detected for color, aroma, tenderness, juiciness and palatability at 0.1% comparison-wise level. Among the significant SNPs, the best set of 52 SNP markers were chosen using a forward regression procedure at 0.05 level, among which the sets of 8, 14, 11, 10, and 9 SNPs were determined for the respectively sensory evaluation traits. The sets of significant SNPs explained 18% to 31% of phenotypic variance. Three SNPs were pleiotropic, i.e. AX-26703353 and AX-26742891 that were located at 101 and 110 Mb of BTA6, respectively, influencing tenderness, juiciness and palatability, while AX-18624743 at 3 Mb of BTA10 affected tenderness and palatability. Our results suggest that some QTL for sensory measures are segregating in a Hanwoo steer population. Additional WGA studies on fatty acid and nutritional components as well as the sensory panels are in process to characterize genetic architecture of meat quality and palatability in Hanwoo.

• Asian-Australasian Journal of Animal Sciences
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• 제16권1호
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• pp.1-5
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• 2003

Genetic parameters of live weight at slaughter (LWT), quantity index (QIX), yield grade (YGD), quality grade (QGD), pH of meat, and boiled meat tenderness in terms of mastication (BMAS), shear force (BSFR) and penetration (BPEN) in Hanwoo steers were estimated. Effects of sire, location and their interaction on these traits were also evaluated. Sire effects were found to be significant on all the traits studied except for pH and BSFR. The LWT, QIX and QGD were also significantly affected both by location and by interaction effect between sire${\times}$location. The BSFR and BPEN were significantly (p<0.01) affected by location but not significantly by sire${\times}$location interaction. The boiled meat tenderness and pH were negatively correlated ($r_g$ and $r_p$) with LWT, QIX and QGD. All the other traits were positively correlated with each other. Positive and high genetic correlation (+0.56) between LWT and QGD was obtained indicating that selection for LWT would improve QGD. The $h^2$ estimates were 0.43, 0.37, 0.37, 0.35 and 0.32 for QGD, LWT, pH, BSFR and BPEN, respectively.

• 한국식품과학회지
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• 제31권4호
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• pp.1005-1010
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• 1999

감마선 조사가 쇠고기의 연도개선에 미치는 효과를 조사하기 위하여 도축 직후 쇠고기에 감마선을 조사시켜 전단력의 변화 및 근육의 미세구조를 관찰하였다. 감마선이 조사된 쇠고기는 최고 전단력치에 도달하는 시간이 감마선 조사선량이 증가함에 따라 단축되었다. 감마선 조사가 근육의 초미세구조에 작용하여 근절의 단축을 지연시켰고, Z-line의 수축을 유도하였다. 또한 감마선이 조사된 쇠고기에서 근속과 perimysium의 파괴는 감마선 비조사구에 비해 더 빨리 진행되는 것이 관찰되었다. 결론적으로 감마선 조사는 쇠고기의 사후경직에 도달하는 시간을 단축시키고, 연도개선 효과에 유효한 것으로 사료된다.

• 근관절건강학회지
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• 제10권2호
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• pp.188-202
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• 2003

The aim of study was to investigate the effects of 12 forms of Sun-style Tai-Chi for arthritis(TCA) on physical symptom(pain, tenderness, swelling fatigue, and blood pressure), physical function(balance, flexibility, grip strength) and social-psychological health status in osteoarthritis(OA) patients and rheumatoid arthritis(RA) patients. This study was done with one group pretest-posttest design. A total 21 arthritis patients(6 OA patient and 15 RA patient) participated in 60 minute session consisting of warm-up exercise 12-main movement including qigong, and cool-down exercise twice a week for 6weeks. Physiological and social-psychological variables were measured before and after TCA 12 form. The researcher who completed a Tai Chi workshop for exercise leaders in Australia and Seoul taught the Tai Chi movement step by step until the patient felt comfort enough to perform them correctly by themselves during the first 4 weeks. At the last 2 weeks, the subject perform 10-15set of these at a session with traditional music to help patients move in a slow tempo. TCA 12 forms program showed significant improvement in fatigue(p=0.039) of rheumatoid arthritis patient and pain(p=0.006), fatigue(p=0.013), tenderness(p=0.032), flexibility(rt arm up, p=0.014, If arm up, P=0.003), grip strength(rt hand, p=0.002, If hand, P=0.003) of osteoarthritis patients. With assessment by Arthritis Impact Measurement Scale 2 questionnaire(AIMS2), physical component(0.002) and social interaction(0.025) on osteoarthritis patients were significantly improved. Evaluation of the participants about TCA exercise noted that the exercise was fairly easy(23.6%), moderately difficult(57.1%), and fairly difficult(14.3%). Considering the result of this study, TCA exercise program was more effective in pain, tenderness, grip strength, flexibility, and physical and social interaction on osteoarthritis patients than rheumatoid arthritis patients. Tai-Chi for arthritis 12 form was an appropriate intensity exercise for osteoarthritis patients.

• 한국축산식품학회지
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• 제31권6호
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• pp.799-806
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• 2011

This study was conducted to evaluate the effect of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi (LD) muscle. Three different combinations of aging and freezing periods (0/90, 20/70, and 40/50) were examined using LD muscle at 24 h postmortem under an identical storage time of 90 d. The pH and lightness slightly increased with increasing aging period. However, there were no significant (p>0.05) differences in redness and yellowness. The solitary freezing treatment (0/90) had the significantly (p<0.05) lowest moisture content. The un-aged treatment had a significantly (p<0.05) higher total loss than the aged treatments due to an increase in thaw drip loss. The aging significantly improved the myofibrillar fragmentation index and shear force of Hanwoo LD muscle (p<0.05). In addition, the aged treatments produced a higher flavor, tenderness, juiciness, and overall acceptability relative to un-aged treatment. However, there was no significant (p>0.05) difference in shear force and sensorial properties between 20 and 40 d aging prior to freezing. Therefore, 20 d aging prior to freezing may be a sufficiently effective strategy to improve the tenderness and sensorial properties of Hanwoo LD muscle.

• 대한족부족관절학회지
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• 제2권2호
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• pp.76-81
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• 1998

Chiefly, painful heel syndrome is observed at old age. Many possible reasons were bursitis, plantar fasciitis, calcaneal periostitis around the calcaneus and achilles tendon. But the exact cause was not clearly identified due to complexity of subcalcaneal pain mechanism. The incidence of calcaneal spur and overweight were significant in painful heel syndrome. Our purpose of this study was analysis of underlyng cause and correlation about bony spur and overweight in painful heel syndrome. The author used incidence of heel spur on painful heel syndrome and body mass index to evaluate overweight. The material is 55 cases of painful heel syndrome patients and 60 cases of control group. Bony spur was one of the cause of painful heel syndrome. Body weight and calcaneal spur was developing factors on painful heel syndrome. And the result was as follows. 1. Spur formation incidence is 35 cases (63.6 %) in painful heel syndrome, 8 cases (13.3%) in normal control group. So, patient's group is significantly high (p<0.01). 2. Body mass index is 26.48 in painful heel syndromes, 21.75 in normal control groups. Overweight above index 27 is 22 cases (40%) in painful heel syndromes, 3 cases (5%) m normal control groups. So, patient's group is significantly high (p<0.01). 3. In painful heel syndrome, tenderness site is 46 cases (83.6%) in medial calcaneal tuberosity, 4 cases (7.3%) in central calcaneal tuberosity, 1 cases (1.8%) in both site. 4. Underlying causes of painful heel syndrome is 19 cases (34.5%) in plantar fasciitis, 16 cases (29.1%) in calcaneal periostitis, 11 cases (20%) in bursitis, 4 cases (7.3%) in tendinitis, 2 cases (3.6%) in entrapment neuropathy.

• 한국축산식품학회지
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• 제37권4호
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• pp.593-598
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• 2017

The objective of this study was to determine the influence of quality grade (QG) on meat tenderness characteristics of ten major muscles from Hanwoo steers. A total of 25 Hanwoo carcasses ($5\;carcasses{\times}5\;QGs$) were selected. Intramuscular fat content, collagen content, sarcomere length, and Warner-Bratzler shear force (WBSF) of Longissimus thoracis (LT), Longissimus lumborum (LL), Psoas major (PM), Semisponals (SS), Triceps brachii (TB), Semimembranosus (SM), Gluteus medius (GM), Rectus Abdominis (RA), Superficialis flexor (SF), and Internal and external intercostal (IC) were determined. IC had the highest fat content, followed by LT, RA, LL, PM, GM, SS, SF, TB, and SM. High-fat muscles such as LT, LL, IC, RA, and PM had significantly (p<0.05) different fat contents among QGs. Collagen contents were significantly (p<0.05) different among QGs. With decreasing QG, increasing collagen content was found in muscles. There were significant (p<0.05) differences in sarcomere length among QGs of several muscles. However, no significant (p>0.05) difference in sarcomere length was found among QGs for LL, PM, or RA muscle. PM had the lowest WBSF, followed by LL, LT, RA, IC, GM, SM, SF, SS, and TB. WBSF of QG $1^{{+}{+}}$ was lower than that of QG 1 for SS, TB, and SM. All muscles of QG 1 showed lower WBSF than QG 3 except TB or IC. Results of this study suggested that differences in WBSF among these 10 muscles by QG were due to differences in collagen content and sarcomere length.

• 한국의류학회지
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• 제20권5호
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• pp.753-768
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• 1996

The purpose of this study is to find out the effect of suit color, necktie color and necktie patterns on the men's suit image formation. The experimental materials developed for this study were a set of stimuli and response scales. The stimuli were 28 color pictures manipulated with suit color, necktie color and necktie patterns by computer drawing. The experimental design consists of 3 factorial design; 1) suit color (navy blue, beige), 2) necktie color (analogous, complimentary color), 3) necktie patterns (plain, dot, stripe, check, paisley, floral, abstract) The 7-point semantic differential response scale designed for visual evaluation of men's suit image on suit color, necktie color and necktie patterns were composed of 34 bipolar adjectives. The subject are 150 female undergraduate students in Chin-ju city. They responded twice to 14 stimuli at random order The result of this study are as follows; 1. By analyzing the responses of the subjects, 4 factors emerged in the dimensional structure of the men's suit image formed by suit color, necktie color and necktie patterns. The 4 factors are charm, potency, uniqueness and tenderness. Among these, charming and potential factors proved to be more important. 2. necktie color, suit color and neckite patterns had the significant effect on the formation of men's suit image. In the charm image, only necktie patterns were proved to be the most dominant variable. The most dominant variable in the potencial and unique image was necktie color and second to it suit color was important. But suit color was most significant in the image of tenderness. 3. In the effects of interactions between each variables, the combination of suit color and necktie color wins more significant than that of suit color and necktie patterns and that of necktie color and necktie patterns, but in the image of tenderness, only the combination of suit color and necktie color was more significant. In the interaction of suit color, necktie color and necktie patterns, the potential factor didn't have the significant effect.

• 한국식생활문화학회지
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• 제34권6호
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• pp.771-778
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• 2019

This study investigated the effect of temperature deviation on the water-holding capacity, tenderness, lipid oxidation, and color stability of Korean Hanwoo (韓牛) beef during long-term aging. The striploins (M. longissimus lumborum) were aged for 56 days at 2±1℃ (T1), 2±2℃ (T2), or 2±3℃ (T3). Drip loss and cooking loss were higher (p<0.05) in T3 than in T1 on day 56. The Warner-Bratzler shear force value was similar for all treatments during aging times. On day 56, the content of 2-thiobarbituric acid reactive substances was higher (p<0.05) in T3 as compared to T1. The CIE L^* and b^* values were similar for all treatments, but the a^* value was lower (p<0.05) in T3 than in T1 on the last day. These findings indicate that high temperature deviation adversely affects the water-holding capacity, lipid oxidation stability, and color stability of Hanwoo beef during long-term aging.

• Asian-Australasian Journal of Animal Sciences
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• 제33권8호
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• pp.1332-1338
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• 2020

Objective: Meat quality characteristics and sensory attributes were evaluated in three age groups (12, 18, and 24 mo) of one-humped camels of the Saudi Arabian Najdi breed. Methods: Thirty-six male camels (12 for each age group) were used. The Longissimus dorsi muscle from each carcass was divided into three parts and subjected to three ageing periods (1, 5, or 10 d) and evaluated for shear force, myofibril fragmentation index (MFI), expressed juice, cooking loss, and sensory attributes. Results: Age had a significant effect on shear force, MFI, expressed juice quantity, and organoleptic properties. Camels slaughtered at 12 mo exhibited lower shear force and MFI, and higher expressed juice quantity, tenderness, juiciness, and overall acceptability than those slaughtered at 24 mo. Ageing had a significant influence on shear force, MFI, expressed juice quantity, but not on cooking loss. Camel meat aged for 10 d exhibited significantly lower shear force values and expressed juice quantity, and significantly higher MFI compared to that aged for 1 d. However, ageing did not significantly affect sensory attributes, except for tenderness, in camels slaughtered at 18 mo. Conclusion: Both instrumental and sensory evaluations showed that young camel meat has desirable quality characteristics, with superior tenderness and juiciness.