The objective of this study was to investigate the effects of dry-aging and wet-aging conditions on the chemical composition, meat quality traits (color, water holding capacity, cooking loss, WBSF and pH) and shelf-life TBARS (2-thiobarbituric acid reactive substances) and VBN (volatile basic nitrogen) of loin (M. longissimus thoracis), sirloin (M. glutaeusmedus) and top-round (M. semimembranosus) cuts of Hanwoo cows. The dry-aging condition (temperature ℃, relative humidity %) was done for 60 d as 2℃, 65％, 20 d＋2℃, 75％, 20 d＋4℃, 85％, 20 d while, the wet-aging was done for 60 d at 1℃, 85%. Results revealed that moisture content was significantly higher in the dry-aged samples than that of the wet-aged samples at 60 d (p<0.05). The a*- and b*-values were significantly higher in 3 cuts as compared with those treated with wet-aging condition. During the dry-aging time, the WHC significantly increased in the loin and sirloin and they were significantly higher than wet-aging condition at 40 d and 60 d (p<0.05). The WBSF values significantly decreased with increased aging time and there was no significant difference between two aging methods. The TBARS and VBN contents significantly increased with increased aging time for all the wet- and dry-aged cuts, and their levels still fell within the acceptable standard limit. Generally, the TBARS and VBN contents were significantly higher in the dry-aged cuts, probably due to the increased levels of protein and fatty acids oxidations. Based on the results obtained in the present study, it can be suggested that application of dry-aging method can improve the quality characteristics of beef.

In this study, effects of gelatin extracted from chicken feet powder and wheat fiber on physicochemical properties of gel were determined. Gel samples were prepared with different concentrations of chicken feet gelatin powder (2, 3, and 4%) and wheat fiber (0, 1, and 2%). Gel strength increased (p<0.05) with increasing concentrations of both chicken feet gelatin powder and wheat fiber. In each gel sample, melting point and apparent viscosity of the gel was affected by different chicken feet gelatin powder concentrations irrespective of the wheat fiber concentrations (0, 1, or 2%). The 4% chicken feet gelatin powder induced the highest melting point among all gel samples regardless of the wheat fiber concentration. The gel sample with 4% chicken feet gelatin powder and 2% wheat fiber showed the highest values (p<0.05). With the increasing concentrations of wheat fiber, CIE L* increased in gel samples with chicken feet gelatin powder at 3 and 4% (p<0.05). Lower CIE a* was observed in gel samples with wheat fiber at 1 and 2% compared to gel samples without wheat fiber (p<0.05). CIE b* of gel samples with 2% chicken feet gelatin powder was decreased as increasing the addition level of wheat fiber (p<0.05). Consequently, our studies show that chicken feet gelatin powder and wheat fiber mixture could be used as a food ingredient since they have various effects on physicochemical properties of gel such as an effect on gel strength, melting point, viscosity, and color.

This study evaluated the effects of probiotics on the quality properties of standard pork cutlet (SC) and oven cooking type pork cutlet with probiotics (OCP). Higher (p ＜0.0001) moisture and protein contents were observed in OCP compared to SC. Fat content of OCP was lower (p＜0.0001) than SC. There was no significant difference in CIE color values between SC and OCP. The pH and lipid oxidation values of OCP were lower (p＜0.0001 and p＜0.01, respectively) than SC counterpart. Based on instrumental texture profile analysis, there was no significant difference in the springiness and cohesiveness between SC and OCP. However, the hardness, gumminess, and chewiness of OCP were higher (p＜0.0001) than SC. Crispiness by sensory panel was higher (p＜0.0001) in OCP than SC. The results showed that the oven cooking type pork cutlet added probiotics could improve potential of pork cutlet physicochemical properties and give physiological functional ability.

본 연구는 동물매개활동을 통한 초등학교 고학년 학생들의 독서태도에 미치는 영향이라는 주제로 2018년 9월 8일부터 2018년 11월 10일까지 진행이 되었으며, Y지역아동센터 중 동물매개활동을 희망하는 학생 5명을 선발하여 진행이 되었다. 연구진행은 주 1회 총 8회기를 매 60분씩 실행하였다. 연구도구로 한국형 아동 독서태도 검사 도구를 이용한 사전·사후 검사를 별도 측정하여 프로그램의 효과를 확인하고자 하였다. 연구방법은 사 전·사후검사간의 점수 차이를 분석하였다. 주요 연구 결과로는 독서에 대한 흥미가 높아 졌으며 자발적인 독서태도가 형성되었다. 또한, 발표에 대한 자신감을 향상시켰고 책의 내용에 대해 몰입하여 공감하는 긍정적인 변화를 보였다. 이상의 연구 결과로 살펴볼 때, 동물매개활동이 초등학교 고학년의 독서태도에 긍정적인 영향을 주는 것을 알 수 있었다.

본 증례는 췌장 가성동맥류가 췌관 내로 노출되어 있던 드문 경우로, 소분지 혈관에서 발생하여 혈관조영술로 기시 혈관 확인 및 색전술이 어려워 수술적 치료가 필요했던 점에서 기존에 보고되었던 증례들과 차이가 있어 보고한다.

◉ 목적 : 본 연구의 목적은 장애 청소년을 대상으로 시행하는 자조활동 그룹치료가 장애 청소년들의 작업수행에 어떠한 영향을 미치는지 알아보기 위함이다. ◉ 연구방법 : A시 C동에 위치한 복지관을 이용 중인 장애청소년을 대상으로 2015년 7월 1일부터 8월 19일까지 매주 수요일 4시부터 6시까지 2시간씩 지적장애 청소년 5명에게 총 8회의 자조활동 그룹치료를 실시하였다. 자조활동은 응급처치 기술, 운동화와 이불세탁 등으로 구성되었다. 5명의 학생 중 연구에 동의한 2명을 대상으로 전, 후 평가를 실시하였다. 그룹치료 전, 후 평가를 위해 Jebsen-Taylor Hand Function Test와 사회성숙도 검사를 사용하였다. ◉ 결과 : 두 대상자의 Jebsen-Taylor Hand Function Test와 사회성숙도 검사를 시행한 결과는 다음과 같다. 첫째, 두 대상자의 Jebsen-Taylor Hand Function Test 결과 대상자 A의 거의 모든 항목에서 점수가 향상되었고, 대상자 B는 우세 손의 대부분의 항목의 점수가 향상이 되었다. 둘째, 사회성숙도 검사를 통한 결과, 대상자 A와 B 모두 점수의 향상은 없었으나 대상자 모두 작업영역에서 향상을 보였다. ◉ 결론 : 본 연구를 통하여 장애 청소년을 대상으로 한 자조활동 그룹치료는 작업수행 영역중 손 기술에 긍정적 영향을 미치는 것으로 나타났고, 작업영역의 점수가 향상되었다. 향후에 장애 청소년을 중재하는 데에 있어서 그룹치료의 다양한 효과를 알아보기 위한 연구가 활성화되기를 기대한다.

Pumpkin has long been used as traditional health materials in oriental medicine, pharmacy, medicine, and food industries in many countries. In this study, the water extract and two active components from tendril of young C. moschata Duch. were investigated on inflammation inhibitory activity. The water extract of young C. moschata Duch. showed high cell viability over 95% and it decreased the production of interlukin 6 (IL-6) and tumor necrosis factor (TNF-α) in the capacity of mouse bone marrow-derived macrophages (BMDM) upon lipopolysaccharide (LPS) stimulation. Also, isolated fraction (B4) suppressed the secretion of IL-6 and TNF-α. Among the domestically cultivated pumpkins, B4 fraction contained in the tendril part of them and it comprised of the order of tendril from Cucurbita pepo var. cylindrica, old of C. moschata Duch., and young of C. moschata Duch. These results suggest that water extracts of C. moschata Duch. and purified active compound, rutin, show anti-inflammation activity by suppression of the secretion of IL-6 and TNF-α. It can be applicable as pharmaceutical materials.