The objective of this research was to evaluate the changes of water-soluble flavor precursors in loin and top round from Hanwoo (Korean cattle) beef during aging at 2℃ for 14 days. The glycogen, glucose and lactate contents were not significantly influenced by beef parts and aging. Among nucleotide-related compounds, inosine 5'-phosphate (IMP) and inosine contents were significantly (p<0.05) lower in loin compared with top round but hypoxanthine content was not significantly different between beef parts. Moreover, during aging, IMP content significantly (p<0.05) decreased while inosine and hypoxanthine contents significantly (p<0.05) increased. It is concluded that aging highly affected the nucleotide-related compounds among water-soluble flavor precursors in loin and top round from Hanwoo.

This study was conducted to investigate the effect of age on the oxidative stability of Hanwoo (Korean cattle) cow beef. The samples of M. longissimus dorsi from 65 and 133 months-old-Hanwoo cows (4 and 3 heads, respectively) were stored at 4±0.2℃ for 9 days. The proximate composition, total myoglobin content, pH value, water-holding capacity and drip loss were not significantly affected by age. At day 9 of storage, the lipid oxidation (2-thiobarbituric acid reactive substances) was significantly (p<0.05) higher in beef from 133 months-old-cows than 65 months-old-cows. Lower (p<0.05) oxymyoglobin concentration and R630-R580 value and higher (p<0.05) metmyoglobin concentration were observed in beef from 133 months-old-cows at day 9 of storage than 65 months-old-cows. The CIE a*, b* and C* values were significantly (p<0.05) lowered in beef from 133 months-old-cows at day 9 of storage than 65 months-old-cows. It could be concluded that old age decreased the lipid oxidation stability and myoglobin oxidation stability in Hanwoo cow beef.

The objective of this study was to investigate the influence of parity on chemical composition and meat quality of Hanwoo cows (n=74, 2-15 years old). The beef loin and top round muscle samples were obtained and divided by 3 groups of parity numbers (G1, 0; G2, 1-3; G3, 4-9 times). Loin and top round from G1 had significantly higher intramuscular fat contents and lower protein contents than those from G3 (p<0.05). There was no significant difference in collagen contents among 3 parity groups (p>0.05). In meat color, G1 was higher in a* values for loin and higher in L* and a* values for top round muscle (p<0.05). The loin from G1 had significantly lower cooking loss (%) than G3, however, there was no significant difference in water holding capacity among 3 parity groups. For top round muscle, G3 had significantly higher Warner-Bratzler shear force values and lower water holding capacity values than G1 (p<0.05). In fatty acid composition, G1 had significantly higher C18:1n7 and C18:1n9 contents for loin, and it had significantly higher C16:1n7 and C18:1n7 contents for top round than those of the other groups (p<0.05). In free amino acid composition, alanine was highest and followed by glutamine, phenylalanine, isoleucine, proline, glycine, methionine. In conclusion, the parity conditions influenced on chemical composition and meat quality depending on different cut of Hanwoo cows, and the parity numbers were related with the age of cows.

This study was investigated the effects of marinating beef with thirteen different commercial vinegars on quality traits of Biceps femoris (BF) muscle of Hanwoo. Samples were divided into thirteen portions and injected with vinegar which was equivalent to 10% of the sample weight. The samples were all marinated for 15 hrs at 4℃ for experiments. The pH and cooking loss were tended to decrease (p<0.05) on all the vinegars and swollen rate was increased only on pomegranate vinegar. Shear force was decreased on all the thirteen commercial vinegars except persimmon vinegar. Most of commercial vinegars had influenced on water holding capacity, excluding omija-persimmon, pomegranate and grape vinegars. The yield was the greatest with the aloe-apple (p<0.05). Redness (a) was stable on aloe-apple and omija-persimmon vinegars. With an improvement of experimental design and process for future work, the results could be suggested to industrial utilization wherein low-quality meat could be improved by simple marination.

The objective of this research was to investigate the effect of dietary cottonseed meal (CSM) supplementation on carcass and meat quality characteristics of Hanwoo (Korean cattle) bulls. Twenty two months-old-Hanwoo bulls of eight heads (4 heads per treatments) were fed for 5 months on a diet with or without (control) CSM (500 g/head/day). The samples of M. longissimus dorsi from carcasses were used for the quality measurement. Dietary CSM supplementation did not affect the carcass traits of bulls and pH value, drip loss, water-holding capacity and fatty acid composition of beef loin. Crude protein and crude ash content of beef loin were significantly (p<0.05) higher in beef loin from bulls fed CSM than in the control. During storage of 5 days at 4℃, CIE a*, b*, C* and total color values were significantly (p<0.05) higher in beef loin from bulls fed CSM than in the control. Overall, the present results indicate that dietary CSM supplementation may improve the oxidation stability of Hanwoo beef loin.

This study was carried out to investigate the effect of muscle part and aging period on free amino acids and aroma compounds of Hanwoo (Korean cattle) cow beef. The M. longissimus (ML) and M. semitendinosus (MS) from 101 mon-old-cows were aged at 2℃ for 14 d. The free amino acids concentration increased in both ML and MS on 14 d of aging. In ML, asparagine, glutamine, histidine, glycine, threonine, arginine, tyrosine, phenylalanine, isoleucine, leucine and lysine were significantly (p<0.05) higher than those in MS. Varieties of aldehydes, ketones, alcohols, hydrocarbons, nitrogen and sulfur compounds were detected in both ML and MS and majority of these compounds showed increasing trend on aging. The ML had higher 14 aldehydes (acetaldehyde, 2-methylpropanal, 3-methylbutanal, 2- methylbutanal, pentanal, hexanal, heptanal, E-2-heptanal, octanal, 2-octenal, 2-nonenal, E-2-decenal, E,E-2,4-decadienal and 2-undecenal), 5 ketones (2-propanone, 2,3-butanedione, 2-butanone, 2-heptanone and 2,3-octanedione), 4 alcohols (ethanol, 1-pentanol, 1-hexanol and 1-octanol), 3 hydrocarbons (3-ethyl-2-methyl-1,3-hexadiene, 3- methyldecane and 2,2-dimethyloctane) significantly (p<0.05) compared with MS. However, the MS had higher 5 nitrogen and sulfur compounds (methanethiol, dimethyldisulfide, fufural, 2,5-dimethylpyrazine and 2-octylfuran) significantly (p<0.05) compared with ML.

The study was conducted to investigate the differences in the compounds responsible for volatile flavors in Hanwoo and imported fresh beef from Australia, United States and New Zealand. Different imported beef samples were prepared as Angus beef from Australia, United States and New Zealand and the cross beef from the United States. Significant differences (p<0.05) in hexanal, benzaldehyde, octanal, nonanal, nonenal, decanal, E-2-decenal, hexadecyloxirane, tetradecanal, 2,2-dideutero octadecanal, octadecanal, pentadecane, 2,5-dimethyl pyrazine, 4-methyl-2-propyl-furan, 2-hexylfuran, 2-butylfuran, 2- pentylfuran, 2-heptyl furan were observed between loin and eye of round from Hanwoo and imported beef (p<0.05). In loin muscles, various volatile compounds such as hexanal, heptanal, octanal, E-2-octenal, nonenal, E-2-decenal, E,E,2,4-decadienal, 2-undecenal, heptane, 2-butyl furan were found to be significantly higher in Hanwoo beef as compared to imported beef. However, in the round muscles of Hawnoo eye compounds that were observed to be significantly higher were pentanal, hexanal, heptanal, benzaldehyde, octanal, nonanal, E-2 -decenal, octadecanal, 2-furan methanol and 2-pentyl furan. Further study need to be determined if those volatile compounds can be used as a bio-marker to identify origins of beef.

본 연구는 답리작에서 보리를 재배하여 사일리지를 조제하고 거세 한우에게 청보리 사일리지를 급여하여 성장, 사료이용성, 도체특성 및 육질개선 효과를 구명하고자 전북 정읍 농가에서 4개월령 거세 한우 육성우 21두를 공시하여 27개령까지 사육하였다. 대조구(일반볏짚구), 청보리 사일리지구, 생볏짚 사일리지+청보리 사일리지구 등 3처리를 두었으며, 배합사료는 육성기는 체중의 1.5%, 비육전기는 1.8%, 비육후기는 자유 채식하도록 하였고, 조사료는 사육기간

목적: 본 연구는 필라테스 운동 시 지도자의 피드백 유형이 운동참여자의 운동몰입 및 만족도에 미치는 영향을 알아보고 참여자들이 운동을 지속하기 위한 도움이 되는 기초자료를 제공하고자 한다. 방법: 2022년 수도권을 중 심으로 필라테스를 하고 있는 성인 302명을 대상으로 설문을 진행하여 자료를 수집하였으며, 수집된 자료는 Jamovi 2.2를 사용하여 빈도분석, 탐색적 요인분석, Cronbach’ α 계수, Pearson’s 상관분석과 다중회귀분석을 이 용해 분석을 실시하였다. 결과: 운동참여자의 운동몰입에 대한 하위요인 중 인지몰입에는 지도자의 피드백 유형 의 하위요인인 수행지식 피드백, 긍정일반 피드백, 긍정적비언어 피드백이 영향을 미쳤으며, 행위몰입에는 긍정일 반 피드백, 긍정적비언어 피드백, 부정적비언어 피드백이 영향을 미쳤다. 운동참여자의 만족도에 대한 하위요인인 지도자행동만족, 운동능력만족, 운동환경만족 모두 수행지식 피드백, 긍정일반 피드백, 긍정적비언어 피드백이 영 향을 미치는 것으로 나타났다. 결론: 지도자의 피드백 유형은 운동몰입과 만족도에 유의미한 영향을 미치는 것으 로 나타났다. 운동참여자들의 필라테스 참여의 지속을 위하여 필라테스 지도자는 긍정적인 분위기를 바탕으로 상 황에 맞는 피드백의 활용을 통하여 참여자의 운동몰입과 만족도를 높일 수 있어야 한다.

목적: 한국여자프로골프선수들의 LPGA 투어 환경에 대한 사례의 스트레스와 대처방법에 대하여 알아보고자 실시하였다. 방법: LPGA투어 선수 6명을 참여자로 선정하여 1:1 형식으로 반구조화된 질문 내용을 통하여 심층면 담과 참여관찰을 진행하였다. 면담을 통해 도출한 자료는 전문가 집단과 함께 귀납적 절차를 사용하여 범주하여 결과를 도출 하였다. 결과: 투어환경에 나타난 스트레스 요인과 대처방법은 크게 여섯 가지 항목의 일반영역으로 범주하였다. 첫째, 사회적 요인은 투어 중 부모와의 생활에 의해 발생하는 부모와의 갈등, 사생활 노출이 불안 시 되는 매니저와의 생활, 인종차별적인 미디어와의 갈등이 있었다. 둘째, 언어적 요인은 의사전달의 문제가 있었다. 셋째, 개인정서 요인은 타국생활에서 느껴지는 외로움의 문제와 연애고충이 있었다. 넷째, 경기환경 요인은 외국과 한국의 차이에서 발생하는 의류 스폰서와 소통, 매번 다른 코스 특색, 세계적인 선수들과의 경쟁, 경기 참여시 필요한 장비나 용품들의 운송에 따른 수화물이 있었다. 다섯째, 신체적 요인은 시차적응, 장시간 비행, 외국음식, 항공편으로 이동시 항공기의 결항이나 지연, 연착 등과 같은 항공편 이용이 있었다. 여섯째, 경제적 요인은 여러 국가나 미국의 경우 각 주에 따른 세법의 차이 등에서 발생되는 재정관리가 나타났다. 결론: 투어 환경에 대한 어려움의 6가지 요인으로 선수 개개인 마다 극복하기 위한 방법을 강구하고 있었으며 최상의 경기를 위해서는 이러한 스트레스를 극복할 수 있는 준비가 되어 있어야한다는 결론을 얻을 수 있었다.

Recently, development of robot technology has been actively investigated that industrial robots are used in various other fields. However, the interface of the industrial robot is limited to the planned and manipulated path according to the target point and reaching time of the robot arm. Thus, it is not easy to create or change the various paths of the robot arm in other applications, and it is not easy to control the robot so that the robot arm passes the specific point precisely at the desired time during the course of the path. In order to overcome these limitations, this paper proposes a new-media content management platform that can manipulate 6 DOF industrial robot arm using 3D game engine. In this platform, the user can directly generate the motion of the robot arm in the UI based on the 3D game engine, and can drive the robot in real time with the generated motion. The proposed platform was verified using 3D game engine Unity3D and KUKA KR-120 robot.

Purpose: This study was to create and practically apply psychological skills training program(PSTP) for rhythmic gymnasts. Methods: Four rhythmic gymnasts aged ten to fifteen who are members of Korea Gymnastics Association and Office of Education in ‘G’ city were selected as research participants in 2014. They participated in PSTP for six months. Program effectiveness was examined through the questionnaire of CSAI-2, psychological skills, and self-management, list of competition result, and psychological counseling. The selected program was applied to each rhythmic gymnasts through supplementation sequence after practical skill training that reflected personal psychological skills level and characteristics. Results: Based on the data collected, nine specific psychological skills methods consisted of goal setting, breathing and relaxation, positive imagery, self-management, cognitive restructuring, self-confidence, performance routine, psychological counselling, and integrated performance routine were applied to the research participations. As they participated in PSTP, the following positive psychological effects were found to the research participant. First, participants’ competitive state anxiety was reduced. Second, participants’ psychological skills was improved. Third, participants’ self-management was enhanced. Fourth, participants’ performance was improved. Conclusion: PSTP was evaluated as an effective training program that helps rhythmic gymnasts’ psychological steadiness. Based on the result of the study, it is expected that more rhythmic gymnasts are trained using PSTP to improve their mental strongness, so that they perform their best athletic skills and talents in their competition.

The objective of this research was to investigate the effect of immersion in Rhus verniciflua Stokes extract (RVSE) on the total reducing ability (TRA), protein oxidation and myoglobin oxidation of beef steak (Hanwoo longissimus muscle) stored with high oxygen-modified-atmosphere packaging (MAP) (HOMAP, 75% O2+20% CO2+5% N2) and low oxygen-MAP (LOMAP, 0% O2+20% CO2+80% N2) at 4℃ for nine days. RVSE induced TRA (p<0.05), metmyoglobin (MetMb) formation, and the CIE Ho value but reduced the carbonyl content and R630-R580, as an index of the intensity of redness by oxymyoglobin, and the CIE L*, a*, and C* values. HOMAP maintained a lower TRA, MetMb concentration, and CIE H° value but had higher R630-R580 and CIE L*, a*, and C* values compared to LOMAP. Therefore, RVSE induced TRA and protein oxidation stability but reduced myoglobin stability in Hanwoo beef steak. In addition, the effects of HOMAP were opposite those of RVSE.