The objective of this study was to investigate the effects of gender on meat quality traits and sensory characteristics of pork loin. A total of 90 pork carcasses (180 days old, 45 barrows and 45 gilts, each gender group was consisted of fifteen 1+, 1 and 2 carcass grades) were selected and loin cuts were excised to investigate meat quality, electronic tongue measures and sensory panel test. There were significant differences in drip loss (1.66% vs 1.21%), released water (12.19% vs 10.68%) and cooking loss (23.67% vs 21.04%) between loins from barrow and gilt (p<0.05). However, no significant differences in meat color (CIE L* a* b*) and shear force were observed between gender groups (p>0.05). Umami and richness values of barrow were significantly higher than those of gilt, while barrow had significantly lower sourness value compared to gilt (p<0.05). On the sensory evaluation, barrow scored higher in flavor, juiciness and tenderness both, and as a result, barrow (5.51 points) also scored significantly higher than gilt (4.86 points). These results suggest that the umami intensity and sensory taste of barrow loin are superior to gilt loin due to its high water-holding capacity.

This study was conducted to investigate the effects by supplementing concentrates during the late fattening phase in TMR (total mixed ration) feeding of Korean steer on the performance, carcass traits, physico-chemical characteristics and sensory test of the longissimus dorsi muscle. Eight Korean steers (24 months of age) averaging 604 kg in body weight were fed the TMR (Control) or the TMR supplemented with concentrates (TMR+conc.) until 30 months of age, then they were slaughtered. Steers fed the TMR supplemented with concentrates had a higher (p<0.05) intakes of dry matter and TDN (total digestible nutrient), carcass weight and marbling score compared to those fed TMR only, but carcass grade did not differ (p>0.05) between treatments. Amino acid concentration of the longissimus dorsi muscle did not differ between treatments, However, the highest concentrations were for glutamic acid and lowest for cystine; further, and the content of essential amino acids was highest for lysine, leucine, threonine, arginine, and isoleucine in that order. Cis-oleic acid and arachidonic acid of fatty acids in the longissimus dorsi muscle were higher (p<0.05) in the control condition compared to TMR+conc. The contents of oleic acids, palmitic acid, stearic acid constituted about 88% of the total fatty acids. Although the physico-chemical characteristics of the longissimus dorsi muscle did not significantly differ between treatments (p>0.05), but the sensory test results were lower for the TMR+conc. condition. These results suggest that supplementing concentrates during the late fattening phase of Korean steers resulted in increasing the carcass weight and marbling score. However, the cis-oleic acid content of the longissimus dorsi muscle was decreased as a result of supplementing concentrates, which could affect negatively in meat sensory evaluation.

collected from approximately 1100 purebred Duroc pigs between 2011 and 2017. The meat quality traits evaluated were: moisture content (MC), fat content (FC), water holding capacity (WHC), cooking loss (CL), and shear force (SF). Meat samples were evaluated for the following fatty acids: palmitic, stearic, oleic, linoleic, and linolenic acids. We evaluated the meat for the following sensory traits: color, flavor, tenderness, juiciness, and acceptability of the meat. Variance and covariance components were estimated using restricted maximum likelihood procedures on different animal models. The results showed that the estimates of heritability for MC, FC, WHC, CL, and SF were 0.17, 0.58, 0.34, 0.31, and 0.42, respectively. The heritability estimates for fatty acid composition were moderate to high (0.34 to 0.63). The estimates of genetic correlation were -0.60 and 0.46 between MC and FC, and MC and SF, respectively. Generally, phenotypic correlation between meat quality traits was low. Linoleic acid had moderate to high negative phenotypic and genotypic correlation with both palmitic and oleic acid. Comparison of meat quality traits and sensory traits revealed a positive correlation (0.208) between acceptability and WHC, while the correlation between acceptability and SF was negative (-0.207). The estimated genetic parameters among meat quality traits, sensory traits, and fatty acid composition in this study are expected to be used to improve pork to suit consumer preferences.

목적 : 본 연구는 그룹감각통합치료가 학령전기 발달지연 아동의 작업수행과 또래와의 상호작용에 미치는 영향을 알아보고자 하였다. 연구방법 : 본 연구는 그룹감각통합치료를 경험한 적 없는 만3세의 발달지연 아동 3명을 대상으로 주 1회 70분씩 5주 동안 진행하였다. 그룹감각통합치료는 대근육과 소근육 증진, 또래와의 상호작용 향상을 위한 오감놀이 활동과 미술 활동으로 구성하였다. 결과측정은 중재 전, 후의 작업수행과 상호작용을 평가하기 위해 Canadian Occupational Performance Measure(COPM)과 Penn Interactive Peer Play Scale(PIPPS)를 실시하였다. 또한, 사전/사후설문지를 사용하여 그룹감 각통합치료에 대한 보호자의 요구 및 만족도를 평가하였다. 측정결과는 윌콕슨 순위 검정(Wilcoxon matched-pair signed rank task)을 사용하여 그룹감각통합치료 중재 전, 후의 변화를 비교하여 분석하였다. 결과 : 그룹감각통합치료 중재 후, 대상자의 작업수행과 또래와의 상호작용능력에 유의한 향상을 보였다(p<.05). 또한, 전 반적으로 그룹감각통합치료에 만족하며 추후 진행될 중재에 참여할 것이라는 보호자의 평가가 있었다. 결론 : 그룹감각통합치료는 작업수행과 또래와의 상호작용 향상에 효과적인 중재법임을 확인할 수 있었다. 향후에는 장기간 동안 많은 대상자에게 그룹감각통합치료를 적용하기를 기대한다.

Since the implementation of the Odor Prevention Act in 2005, the number of odor complaints has continuously increased due to the increased interest in the living environment. The current odor control means is a concentrationbased method for the source of odor. That is why there is a difference between the odor sensitivity and the result of the odor measurement in the odor damage area. The government is considering the introduction of the grid method, which is the odor management method of Germany, as the method of odor investigation in the odor damage area in the second comprehensive Odor Prevention Policy (2019-2028). The grid method is receptor-based odor measurement method that investigators use to judge odors in the field, task that expensive and requires substantial manpower and time. To study an odor measurement method that is suitable for domestic conditions, this study compared the correlation between results based on the odor frequency concept grid method around the livestock facilities and the result of ammonia concentration measured by passive air sampler. The correlation coefficient (R) that is between the frequency of odor per spot for the entire odor and the ammonia concentration that was measured by passive air sampler was 0.65 which is relatively good. Among the entire odor detected by the grid method, the correlation coefficient (R) between the odor frequency selected only for livestock odor and the ammonia concentration was significantly increased to 0.80. In addition, the correlation between odor exposure (ECPexist) and the ammonia concentration for the overall odor was 0.81 (linear) and 0.86 (index). If only the livestock odors were selected, the correlation between odor exposure and the ammonia concentration was very high at 0.96 (linear) and 0.95 (index).

목적 : 본 연구는 학령전기 아동의 일상생활활동에 기반한 감각조절기능을 측정할 수 있는 평가항목을 개발하고자 한다. 연구방법 : 문헌고찰을 기반으로 학령전기 아동의 일상생활영역을 선정하고 항목 개발을 위한 자료를 수집 하였다. 이후 아동작업치료 5년 이상 경력의 전문가 패널 21명을 대상으로 총 3회의 델파이 조사를 실시하였다. 전문가 패널에게 각 평가항목의 적절성 여부를 평정하게 한 후 학령전기 아동의 보호자를 대상으로 평가항목의 내용과 평가지 구성에 대한 이해도 조사를 실시하였다. 결과 : 자료 수집과 델파이 조사를 통해 학령전기 아동의 일상생활영역은 7개로 구성하였고(잠자기 및 일어나기, 옷 입기, 식사하기, 화장실 사용, 씻기, 단장하기, 이동하기) 총 105개 항목이 도출되었다. 최종 적으로 델파이 조사의 평균 내용타당도 비율은 0.89, 안정도 0.13, 합의도 0.81로 높게 분석되었다. 결론 : 학령 전 아동의 일상생활영역에서의 감각조절문제를 측정할 수 있는 평가항목을 개발하고 내용타당도를 검증하였다. 향후에는 각 평가항목에 대한 타당도 검증을 실시하여 평가도구로의 유용성을 확인하고 임상에서 활용되기를 기대한다.

목적 : 본 연구는 다목적 암맹상자(multi-purpose blind box)를 개발하고 이의 효과성 검증을 통해 뇌졸중 환자의 감각과 시지각 기능향상을 위한 훈련도구로서의 역할을 제시하고자 하였다. 연구 방법 : 연구 대상자는 광역시 소재 병원에서 작업치료를 받고 있는 뇌졸중 환자 33명을 선정 하였다. 연구도구로서 본 연구에서 개발한 감각과 시지각 기능향상 훈련용 다목적 암맹상자를 활용하였으며, 평가 도구는 Semmes Weinstein Monofilament(SWM), Two-point Discrimination Test(TD), Modified Moberg Pickup Test(MPT), MVPT-3와 QUEST 2.0을 사용하였다. 대상자들은 무작위 할당을 통해 실험군과 대조군으로 분류한 후 초기평가를 실시하였으며 실험군에게는 다목적 암맹상자 훈련 프로그램을 1회당 30분간 주 3회를 시행하였다. 대조군은 전통적인 작업치료를 받도록 하였고 실험군과 대조군 모두 6주간 훈련 후 재평가를 실시하였다. 결과 : 다목적 암맹상자 훈련 전·후 실험군과 대조군의 SWM, TD, MPT 및 MVPT-3 점수 차이는 대조군보다 실험군에서 유의하게 더 높았다(p<.05). 또한 실험군에서는 다목적 암맹상자 훈련 시행 후 SWM과 TD 수치의 감소, MPT 시간의 감소 그리고 MVPT-3 점수는 향상됨을 보였다. 다목적 암맹상자 활용 후 사용성 평가는 모든 문항에서 보통 이상의 수준으로 대답하였다. 결론 : 본 연구결과 다목적 암맹상자를 이용한 훈련이 뇌졸중 환자의 감각과 시지각 기능에 긍정적인 영향을 미친다는 점을 알 수 있었고, 향후 훈련도구뿐만 아니라 평가도구로서도 활용할 수 있을 것을 기대한다.

In this study, 30 kinds of long-term and mature Korean soy sauce were collected and classified by the fermentation period, and the components related to taste and sensory characteristics were analyzed. A total of 4 kinds of organic acids were detected. The total organic acid content was in the range of 97.2~341.6 mg%, but did not show the tendency to increase or decrease in proportion to the aging period. The total free amino acid content was within the range of 3,001.0~3,834.7 mg% and showed a tendency to increase in proportion to the ripening period of the soy sauce. The contents of aspartic acid and glutamic acid subsequently increased in the long-term matured soy sauce. The ratio of essential amino acid to total amino acid was 31.6~35.7%, and the ratio of glutamic acid to total amino acid was 19.6~23.9%, respectively. The panel of 20~29-year-old indicated that the longer the aging period of soy sauce, the lower the preference while the panel of 30 or more years indicated that the longer the aging period of soy sauce, the higher the preference. This study was the first to investigate the quality of long-term matured soy sauce in more than one year.

지적장애아동은 낮은 지적능력으로 인해 주의집중력의 지속시간이 짧으며 정상적인 언어습득과 발달이 어렵다. 그러므로 사회성이 떨어지고 사람과의 유대감을 형성하는 것이 어려울 수 있다. 지적장애아동의 특성을 효과적으로 개선하는 방법에는 동물을 통한 매개 활동이 있다. 동물은 아동과의 상호작용을 통하여 언어능력을 향상 시키고, 인지발달을 촉진시킨다. 그리고 의사소통이나 상호작용이 미숙한 아동에게 동물매개활동은 의사소통 및 자기표현 기술을 습득하는 데 유용하게 작용할 수 있다. 본 연구는 동물매개활동 프로그 램이 지적장애아동의 주의집중력과 언어능력에 미치는 효과를 알아보기 위해 J도 I시 특수 장애 학교에 다니고 있는 만 14세에서 16세인 지적장애아동 3명을 대상자로 선정하였다. 연구는 주 1회, 8주간, 총 16회기 동안 진행하였다. 사전ㆍ사후 검사 도구로는 Harris & Harris(1984)의 집중력 격자판 검사와 수용·표현 어휘력 검사(Receptive and Expressive Vocabulary Test: REVT)를 이용하여 연구 대상자들의 주의집중력과 수용·표현 어휘력의 비교분석을 하였다. 이 연구를 통해 동물매개활동 프로그램이 지적장애아동의 주의집중력과 수용·표현 어휘력을 유의미한 수준으로 향상시켜 주었음을 관찰할 수 있었다.

Background: Mild cognitive impairment (MCI) is also called as aging related memory damage. Decreased cognitive function due to aging is known to be associated with the frontal lobe. Alpha wave is generated in the dominance in the frontal lobe or a wide range of regions in the brain, it should be doubted that the brain function might be degraded. Objective: To determine the effect of sensory stimulation type on learning and brain activity pattern of elderly persons with MCI. Design: Randomized Controlled Trial (single blind) Methods: Twenty elderly persons aged more than 65 with MCI were randonmized to simultaneous visual/auditory stimulation group (SVASG) and or auditory stimulation group (ASG). Ten peoples were assigned to each group and lectroencephalogram test was performed to individuals. In the electroencephalogram test, electroencephalography of prior to sensory stimulation, and during sensory stimulation were measured to compare brain activity pattern according to the study groups and measurement period. Results: The relative alpha power due to a sensory stimulation type showed that the SVASG significantly decreased in the left frontal lobe and the left parietal lobe statistically compared to those of the ASG while sensory stimulation was given (p<.05). The relative beta power due to a sensory stimulation type showed that the SVASG significantly increased in the left and right frontal lobes, the left and right parietal lobes, and the left temporal lobe statistically compared to those of the ASG while sensory stimulation was given (p<.05). Conclusions: Electroencephalographic analysis showed that the type of sensory stimulation can affect the brain activity pattern. However, the effects were not studied that which brain activity pattern help to improved cognitive function of elderly persons with mild cognitive impairment.

본 연구는 발달장애 아동들의 사회적 기술 향상을 위하여 구조화된 감각통합 그룹프로그램을 적용 하였을 때의 효과 입증을 위한 목적으로 진행하였다. 이를 위해 복지관 이용 아동 중 연구 포함기준에 해당하는 3명의 아동을 대상으로 구조화된 감각통합 그룹프로그램을 진행하였고, 프로그램 전과 후에 각각 그룹프로그램의 효과를 확인하기 위해 한국 유아 사회성 기술 검사, 캐나다 작업수행 평가, 감각 프로 파일, 아동용 일상생활활동평가를 시행하였다. 연구결과 3명의 아동 모두 작업수행도, 만족도, 사회성 기술과 일상생활활동의 대부분 영역에서 프로그램 이후 향상된 것으로 나타났다. 감 각처리능력의 변화에서는 프로그램 전과 후에 뚜렷한 차이를 보이지는 않았다. 본 연구결과를 기초로 구조화된 감각통합 그룹프로그램은 사회성 기술, 작업수행에서의 수행도와 만족도 및 일상생활영 역의 긍정적 효과를 보이는 것으로 확인되었다.

In this study, the physical and sensorial properties of the meat analog were studied for the purpose of improving sensory preference and mimicking animal meat. The meat analog was made with different types of liquid materials such as oil, water, lecithin, polysorbate 80, or the emulsion of these components. At the aspect of density, the sample mixed with oil was higher than the sample mixed with water. Cooking loss value was higher at the sample with water than the sample with oil and this was the result opposite to the liquid holding capacity analysis. Also, texture profile analysis result showed that the samples with medium chain triglycerides (MCT) oil only showed the highest values in all attributes except for adhesiveness. Principal component analysis was carried out to analyze sensorial properties and it showed that the overall acceptance was high when the juiciness and softness increased. This result was highly related with the addition of emulsion. Therefore, emulsion technology can be a good candidate for improving the quality of meat analog and for mimicking the taste of animal meat.

This study investigated the sensory characteristics and antioxidative activity of the reduced salt dried bulgogi bibimbap containing AF-343, a dandelion-derived compound extract. A sample with a 30% reduced salt had a sodium amount of 659.01 mg, which was significantly lower than that of the sample before the reduction (p<0.05). The textural hardness of the SW (Standard sample with the AF-343), showed the lowest value of 1.03 N/cm2, indicating that the AF-343-containing sample could have a slightly softer texture than the non-containing sample. In the analytical sensory test, the AF-343- containing samples showed a synergistic effect on the aroma and flavor of bulgogi, with values of 5.7 and 8.4, respectively, which were significantly higher than that of the non-containing sample group (4.3 and 4.4, respectively). The hardness by the sensory test was slightly hard with values of 7.2-8.1 in all samples, indicating that textural improvement was needed. In the acceptance test, all the samples scored with slightly lower values of 4-5 points, highlighting the need for future studies to improve the sensory characteristics of dried bibimbap. The flavonoid contents of AF-343-containing SW and RW sample groups were 68.21 and 64.31 mg GAE/100 g, respectively, which were significantly higher than those of the samples without AF-343 (49.06 and 44.82 mg GAE/100 g, respectively) (p<0.05). The ABTS and DPPH radical scavenging activities were similar to those of the flavonoid contents. As a result, in the production of AF-343-containing reduced-salt dried bulgogi bibimbap, more study on the textural improvement will be needed to achieve better palatability.

The aim of this study is to investigate the relationship between the sensory characteristics and protein concentration of enzymatically hydrolyzed isolated soy protein. As a result of QDA, 34 attribute descriptors were developed. According to the results of the flavor profile, the strengths of most color and tastes except sourness were evaluated before activated carbon treatment sample. Principal component analysis (PCA) was performed to summarize the relationship between attributes and samples. The result of PCA was 56.35% (F1) and 35.05% (F2), having explained 94.13% in total variablility. In case of the untreated sample of active carbon, it was located in the first quadrant and correlated with color, flavor, a slightly salty taste, and a slightly bitter taste. It also showed high correlation with meju taste. The activated carbon treatment samples were located in the second quadrant and correlated with delicate taste, slight saltiness, sourness, and umami, having high correlation with burned rice.