• Asian-Australasian Journal of Animal Sciences
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• v.29 no.7
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• pp.1029-1036
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• 2016

This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.123-128
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• 1996

Tenderness of loin and brisket muscles of Korean and imported beef was measured using the Time-lntensity (Tl) techniques. From the Tl curve, the Rx, Imax, Dur and AUC parameters were determined. For the loin muscle, Korean beef showed significantly (p < 0.05) larger Rx, Imax, and AUC. This result represents Korean beef loin has higher tenderness than that of imported one. For the brisket muscle, imported beef show.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.606-614
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• 2018

It is important to understand how marbling traits and tenderness differ among beef steaks from the carcass grading site and other regions within the longissimus thoracis (LT) muscle, as these characteristics are closely associated with consumer acceptability and willingness to purchase. Thus, the aim of this study was to compare the marbling fleck traits and objective tenderness parameters in the groups classified by the coarseness index (CI) of marbling fleck (high and low groups) at the carcass grading site ($13^{th}$ thoracic vertebra; 13T) and three different locations (13T, 9T, and 6T) within the LT muscle from well-marbled (marbling score 7 to 9) Hanwoo steer. Image analysis showed that the longitudinal locations had a significant effect on marbling fleck traits. The total area of large marbling fleck divided by the total marbling area (coarseness) was higher at the central region (13T to 12T) compared to the front thoracic region (6T to 5T) in the high CI group (0.23 vs. 0.17, p<0.05), whereas no significant differences were observed in the total number of marbling fleck within the LT muscle in the high or low CI groups (p>0.05). Location effect on objective tenderness parameters within the LT muscle was somewhat limited, although the high CI group had a lower Warner-Bratzler shear force (WBS) value than did the low group (p<0.05). Taken together, the degree of coarseness of marbling fleck decreased from the carcass grading site to the front thoracic site, whereas the objective tenderness parameters, including WBS and hardness, of the grading site did not differ from the other regions within the LT muscle.

• Fashion & Textile Research Journal
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• v.12 no.1
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• pp.1-9
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• 2010

A purpose of this study was to find out how the casual and formal style clothes of stripe pattern giving variety by pattern direction, pattern width, and contrast coloration have an effect on image of wearers. 432 stimuli were made and 2,800 testee evaluated them using semantic differential scale. As a result, five image dimensions were drawn as a factor of attractiveness, activeness, gracefulness, visibility, and tenderness. In consequence of analysing the image difference by stripe pattern and clothing style, the stripe pattern and clothing style affect image presentation as a significant clue. And besides, as a result of positioning stimuli by image, pattern direction, coloration, and tone combination were important clues that decide image. Consequently, clothing style, stripe pattern, and contrast coloration were made clear as an efficient parameter in image presentation of clothing wearers.

• Journal of the Korean Society of Costume
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• v.60 no.1
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• pp.28-42
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• 2010

A purpose of this study is to 6nd out how the casual and formal style clothes of stripe pattern giving variety by pattern direction, pattern width, and contrast coloration have an effect on image of wearers. For this, 192 stimuli were made and 1200 testee evaluated them using semantic differential scale. As a result, five image dimensions were drawn as a factor of attractiveness, gracefulness, activeness, visibility, and tenderness. Unlike the value contrast previously researched, it showed that chroma contrast coloration which was interacted with a color tone contrast coloration had an effect on all the 5 image dimensions. This result was recognized as significant clothes dues in evaluating the image of stripe wearers. Besides, clothing style, stripe pattern, and contrast coloration were made clear as an efficient parameter in image presentation of clothing wearers.