• The Research Journal of the Costume Culture
• /
• v.14 no.6
• /
• pp.1015-1026
• /
• 2006

The purpose of the study were to find out (1) the effect of motives on perceiver's image perception on ramie fabrics, and perceiver's trait, age and gender on sensory image evaluation of ramie fabrics. The research was a quasi experiment and experimental materials developed for the study were a set of material stimuli and semantic differential scales to measure sensory image of the stimuli, an aesthetic value scale. the independent design was motif design techniques(Plain Weave, burnt-out, embroidery, stripe, check). The subjects were 421 adults in Daejeon and Seachun. The results was as follows: The factor analysis of semantic differential scales for the ramie materials emerged 4 different image dimensions: attractiveness, hand, elegance, weight). The five design techniques showed significantly different image affects on some selective dimensions. The burn-out design gave the most attractive image, the embroidery design gave the softest image and plain weaved fabric presented the lightest hand image. Consumer's aesthetic values, gender and age tended to affect sensory image evaluation of ramie materials. On conclusion the result revealed that design strategy for the ramie material, design development though motives will be an essential process. and for material design pursued design image and target consumer's trait should be carefully considered.

• Food Science of Animal Resources
• /
• v.35 no.4
• /
• pp.449-458
• /
• 2015

The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were categorized into five groups (quality grade 1++, 1+, 1, 2, and 3) and were vacuum-packaged and stored. The samples were kept for 1, 4, 6, 8, 11, 13, 15, 18, 20, 22 and 25 d for analyses. As the quality grade was increased, moisture, protein and ash contents decreased (p<0.05). Higher quality grade corresponded with higher fat contents. The shear force values decreased with increasing quality grade and showed decreases sharply during the first 4 d (p<0.05). pH, water holding capacity, cooking loss, and volatile basic nitrogen for grade 1++ groups were lower than for grade 3 (p<0.05). CIE L* and b* values increased as increased quality grade (p<0.05). Meat color decreased until 13 d and fluctuated after 15 d of storage (p<0.05). Regarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased storage time for 15 d improved sensory scores attributes. Results indicate that a high quality grade could positively influence physicochemical and sensory properties.

• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.9
• /
• pp.1219-1227
• /
• 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
• /
• v.32 no.1
• /
• pp.126-136
• /
• 2019

Objective: This study was performed to compare fat content, reducing sugar contents, sensory traits, and fatty acid (FA) and volatile compound profiles in longissimus thoracis (LT) among Korean cattle (KC), Holstein (HO), and Angus (AN) steers. Methods: Twelve LT samples (about 500 g each) of KC with an average age of $31{\pm}0.42months$, an average carcass weight of $431{\pm}12.5kg$, and a quality grade (QG) of 1+ were obtained from the joint livestock products market. Twelve LT samples of HO cattle with an average age of $24{\pm}0.54months$, an average carcass weight of $402{\pm}7.81kg$, and a QG of 2 were also obtained from the same market. Twelve LT samples of AN steers with an average age of about 20 months and a QG of choice were purchased from a beef delivery company. After slaughter, samples were kept at $4^{\circ}C$ for 42 days and prepared for immediate analysis or stored at appropriate conditions. The chemical composition, color, pH, shear force, collagen content, reducing sugars, sensory evaluation, FA composition, and volatile compound content for each LT sample were analyzed. Results: The LT of KC had the highest (p<0.05) fat content, the highest reducing sugar content, and the highest scores in the sensory evaluation (flavor, tenderness, juiciness, and overall acceptance). All the sensory traits were positively correlated (p<0.001) with intramuscular fat and reducing sugar content. Several FAs and volatile compound profiles varied among the breeds. KC LT had the highest (p<0.05) concentrations of acetaldehyde, 3-methyl butanal, and 3-hydroxy-2-butanone, and these volatile compounds were positively correlated (p<0.05) with all the sensory traits. Conclusion: Variations in fat content and reducing sugar contents and FA and volatile compound profiles may contribute to differences in the sensory quality of LT among breeds.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.68 no.4
• /
• pp.262-275
• /
• 2023

This study aimed to assess the preferences of African, American, and Asian panels, in comparison to a Korean panel, for various Korean rice varieties, including three japonica, two indica, and one Tongil-type, all developed by the Rural Development Administration in Korea. Regarding rice appearance, most panelists, except for the Koreans, favored long and slender rice varieties like 'Hanyeol', 'Hyangyeol', and 'Amissal'. In contrast, the Koreans preferred wider varieties like 'Sindongjin' and 'Deuraehyang'. Notably, the overseas panelists consistently favored rice varieties with high appearance quality in sensory evaluations of cooked rice. Both overseas and Korean panelists strongly preferred the indica rice variety 'Hanyeol' in terms of appearance quality and sensory evaluations. However, Korean rice varieties like 'Amissal' and 'Sindongjin' scored high in appearance quality with overseas panelists but received low ratings in sensory aspects, including shape, stickiness, and taste, compared to those for 'Hanyeol'. This suggests that considering sensory characteristics is important when exporting Korean rice varieties. Regarding taste characteristics preferred by the panelists derived from the correlation analysis between taste traits, Africans preferred rice with a smooth texture and no stickiness, especially favoring long-grain rice. Americans leaned towards rice with a slightly firm texture, some stickiness, and late aging characteristics. Asians preferred rice with a smooth texture, low stickiness, and long-grain varieties. In contrast, Koreans favored round rice with a glossy appearance, a slightly firm texture, late aging traits, and some stickiness. These research findings can serve as valuable data for the development of rice varieties for overseas markets and are expected to contribute to securing competitiveness in international markets.

• Journal of Animal Science and Technology
• /
• v.65 no.1
• /
• pp.57-68
• /
• 2023

Flavor is an important sensory trait of chicken meat. The free amino acid (FAA) and nucleotide (NT) components of meat are major factors affecting meat flavor during the cooking process. As a genetic approach to improve meat flavor, we performed a genome-wide association study (GWAS) to identify the potential candidate genes related to the FAA and NT components of chicken breast meat. Measurements of FAA and NT components were recorded at the age of 10 weeks from 764 and 767 birds, respectively, using a White leghorn and Yeonsan ogye crossbred F2 chicken population. For genotyping, we used 60K Illumina single-nucleotide polymorphism (SNP) chips. We found a total of nine significant SNPs for five FAA traits (arginine, glycine, lysine, threonine content, and the essential FAAs and one NT trait (inosine content), and six significant genomic regions were identified, including three regions shared among the essential FAAs, arginine, and inosine content traits. A list of potential candidate genes in significant genomic regions was detected, including the KCNRG, KCNIP4, HOXA3, THSD7B, and MMUT genes. The essential FAAs had significant gene regions the same as arginine. The genes related to arginine content were involved in nitric oxide metabolism, while the inosine content was possibly affected by insulin activity. Moreover, the threonine content could be related to methylmalonyl-CoA mutase. The genes and SNPs identified in this study might be useful markers in chicken selection and breeding for chicken meat flavor.

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.349-355
• /
• 2006

A total of 120 pigs (Berkshire) were used to investigate the effect of dietary supplementation with artificial culture medium ot wild ginseng (CMWG) on the fatty acid composition, amino acid composition and sensory characteristics or pork About $60{\pm}3kg$ pigs were randomly assigned to one of four experimental diet groups[(both sexes)${\times}$(C: commercial diet feed; T: commercial diet+1 L CMWG per day for 70 days)]. Pigs were slaughtered at approximately 110 kg live weight, and fatty acid composition, amino acid composition and sensory characteristics were measured in pork loin. The monounsaturated and saturated fatty acid contents was greater in barrow fed a diet containing CMWG than those of the gilt pork and control groups, however the polyunsaturated fatty acid composition decreased. The EAA (essential amino acid) content was lower in pigs fed diets containing CMWG than that of the control groups, whereas the SAA (amino acid with sulfide) and FRAA (fragrant amino acid) contents were higher. The EAA and FAA (amino acid in relation to flavor) contents were lower for harrow than for gilt, however the SAAA (amino acid in relation to saccarinity), SAA and FRAA the contents were higher. Regarding the sensory evaluation of fresh meat, the color of gilt pork increased with diets containing CMWG relative to the control group. Drip loss and the marbling score for pigs fed with diets containing CMWG were higher in barrow than in gilt. The flavor and overall acceptability of cooked meat from the control group was higher for barrow than for silt.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.223-223
• /
• 2022

Saengcheonggukjang, known as Natto in Japan, is a Korean fermented soybean food that has various bioactive compounds for antioxidant and antidiabetic activity. The development of soybean (Glycine max L.) cultivars for saengcheonggukjang production relies on the selection of seed traits that influence the quality and sensory properties. One of the important traits for cultivars is seed characteristics such as seed hardness and size. In order to select the lines for breeding good quality saengcheonggukjang varieties, several simple sequence repeat (SSR) markers and quantitative trait loci (QTLs) related to seed quality of Korean cultivars, Pungsannamulkong, Socheongja, Pungwon, Heawon, and Hoseo, were analyzed. Based on the many studies to detect stable QTLs for seed traits, we tested several QTLs related to seed size and water absorbability using SSR markers on Korean cultivars. The results showed that two regions for water absorbability of Pungsannamulkong and one region for seed size traits of Haewon and Hoseo were identified in this study. These results could have applications to soybean breeding for seed size and hardness and it is necessary to narrow it down through further study.

• Journal of Distribution Science
• /
• v.13 no.5
• /
• pp.45-52
• /
• 2015

Purpose - Augmented reality (AR) content used in mobile media today can accommodate a wide variety of contextual information. This indicates that making people experience a sense of presence and flow is a very significant factor in augmented reality content. Flow represents a rich immersion potential as representing the progress of emotion and the means to facilitate the operation of the smart phone. Therefore, users will have friendly relational continuance behavior with products and brands that supply this experience. Based on that, the purpose of this study is to investigate the relationships among smart phone AR application traits, presence, flow experience, and relational continuance behavior. First, AR application traits are defined as three categories sensory immersion, navigation, and manipulation, based on preceding studies. This study then examines the influence of AR application traits on the presence and flow experience and looks into the relation among presence, flow experience, and relational continuance behavior. This analysis suggests more detailed and concentrated strategic implications. Research design, data, and methodology - A research model is designed to examine the relation among AR application traits, presence, flow experience, and relational continued behavior. For data collection, questionnaire surveys were composed of multi-items for each component and the direct interview method was used for the interviews. To collect the data, after running the smart phone AR applications, the consumer behaviors of the respondents were generally determined. The questionnaire surveys were conducted for one month, October 2014. A total of 300 questionnaires were distributed with 278 questionnaires used for analysis, excluding the unanswered and insincere questionnaires. The data were analyzed using SPSS ver. 20.0 and LISREL ver. 8.51. Results - The following results are found: First, AR application traits have a significantly positive effect on presence with sensory immersion, navigation, and manipulation all having a significantly positive effect. Second, sensory immersion and manipulation among the AR application traits have a significantly positive effect on flow. However, navigation did not have a significantly positive effect on flow. Third, presence has a significantly positive effect on flow and has a significantly positive effect on relational continuance behavior. Moreover, flow also has a significantly positive effect on relational continuance behavior. This behavior tends to be formed since brands want to encourage relational continuance behavior and positive emotions with the brands being used. Relational continuance behavior accompanies repeat purchasing, positive word-of-mouth and recommendation activities, and forms of trust with the brand. Conclusions - The research results showed that smart phone AR traits had significantly positive effect on presence, flow, and relational continuance behavior. Based on this, smart phone AR application providers should establish an aggressive marketing strategy to accommodate more realistic problems in order to positively influence user behavior. Additionally, the marketers should make efforts to provide fun or convenience in the AR application operation process of the user.

• Animal Bioscience
• /
• v.36 no.6
• /
• pp.943-952
• /
• 2023

Objective: For decades, LYD ([Landrace×Yorkshire] ♀×Duroc ♂) pigs are the most commonly-used commercial breed for meat production in Korea. Recently, due to the increasing demand for premium pork, the National Institute of Animal Science (Korea) has synthesized a novel pig breed named Woori Heukdon (WHD). This study aimed at comparing the carcass traits, meat yield and quality characteristics between the LYD and WHD pigs under identical rearing condition. Methods: The WHD and LYD pigs (n = 15 each) were reared under identical conditions and fed the same commercial diet until reaching recommended market weight (100 to 120 kg). After slaughter, the carcasses were evaluated for traits and meat yield, and the meat quality was assessed on shoulder butt and belly cuts. Results: Although no significant differences (p>0.05) occurred in slaughter weight between two pig types, WHD had a lower meat yield (by about 6 kg corresponding to approximately 7%) compared to the LYD pigs (p<0.05). The WHD had a higher fat content (by 4.26% and 13.52% in the shoulder butt and belly, respectively) compared to those of LYD pigs (p<0.05). The WHD meat showed a lower cooking loss and higher a* (redness) value (p<0.05). The WHD belly had a significantly (p<0.05) higher oleic acid content and concentrations of nonanal, octanal and decanal associated with fatty odor while, the LYD meat had a higher number of pyrazines associated with roasty odor. Regarding sensory quality, higher flavor, juiciness, and acceptability higher scores were given for the WHD meat than for the LYD meat (p<0.05). Conclusion: Under identical rearing conditions the WHD exhibited a better meat quality and sensory properties. However, the use of this diet resulted in a high fat level that may be associated with high trimming loss for the WHD.