• Food Science and Preservation
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• v.16 no.6
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• pp.875-883
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• 2009

We investigated the effects of manufacturing method on the quality of beef jerky using electron micrography. Six types of beef jerky were prepared by the addition of sugar (A), licorice (B), one of three kinds of spice extract (clove: C, fennel fruit: D, and Chungyang green pepper extract: E), or a mixture of all spice extracts (F). Microstructural changes in beef jerky during preparation by drying, with respect to drying method and the nature of the added spice extract, were observed by scanning electron micrography (SEM) and transmission electron micrography (TEM). The latter technique showed that the microstructure of fresh meat showed actin and myosin in myofibril lines, and also mitochondria and inner membranes. Beef muscle structure was broken at many myofibril lines and decomposition of inner membrane material was evident after seasoning. SEM of air-blast dried beef jerky with added medicinal herb extracts showed both large spaces and regular myofibrils, whereas hot air-dried beef jerky had no spaces and the muscle myofibrils were still evident. After review of all available micrographs from SEM and TEM, we concluded that use of medicinal herb extracts could be helpful in preserving the muscle myofibril structure during drying, and the air-blast drying method is recommended to optimize the textural quality characteristics of beef jerky.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.1
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• pp.367-376
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• 2014

The purpose of this study was to investigate the effect of either endurance training only or endurance and weight training on muscle morphology and oxidative enzyme activities in human skeletal muscles. Fourteen healthy males were randomly divided into one of two experimental training groups, either swim exercise training (n=7, ST) or combined exercise training (swim and resistance exercise training; n=7, SWT). The change of muscle fiber type was not significantly different between ST and SWT following 6 weeks of exercise training. Mean cross sectional areas as well as the numbers of capillary of different types of muscle fiber were not also significantly different from baseline for both exercise training groups (p>.05) although the tendency of increase were more notable in SWT. All oxidative enzyme activities (i.e., ${\beta}$-hydroxyl acyl dehydrogenase, citrate synthase, and carnitine palmitoyl transferase) were marginally higher in SWT compared to ST even though statistical power did not reach the level of significance. Based on these results, it was concluded that performing of combined (swimming and weight) exercise training could be the better modality for improving muscle morphological changes and oxidative enzyme activities than performing of only single aerobic exercise intervention in young healthy human skeletal muscles.

• The Korean Journal of Malacology
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• v.31 no.4
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• pp.291-298
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• 2015

This study was conducted to provide the microanatomical information of the heart-kidney complex of Tegillarca granosa. The heart-kidney complex was located in the pericardial cavity between the dosal visceral mass and posterior adductor muscle. The heart composed of two atrium and one ventricle. The kidney composed of a pair of left and right. The atrium and ventricle of the heart were composed of the epicardium, myocardium and endocardium. The epicardium of simple epithelial layer composed of cuboidal epithelial cells that had a strong basophilic nucleus located in the center. The myocardium composed of muscle fiber bundles. The myocardium in ventricle was denser than in the atrium. The endocardium of simple epithelial layer composed of squamous epithelial cell that had a strong basophilic nucleus was located in the center. The endocardium thickness of the atrium was $6.04({\pm}2.26){\mu}m$, endocardium thickness of the atrium was $7.36({\pm}3.21){\mu}m$, and appeared to be thicker in the ventricle. The kidney composed of numerous renal tubules. The renal tubule of simple epithelial layer composed of columnar epithelial cell with nucleus located in the basal zone and a number of cytoplasmic granules. The developed striated border was the inner epidermis.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.99-114
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• 2009

This study examined the optimal cooking condition for surimi-like material (SLM) derived from porcine semimembranosus (SM) muscle and the effects of the various cooking temperatures and the cooking time on the gel properties. The most noticeable change that occurred during the preparation of the SLM from the SM was the reduction in the fat content (about 1%) during the washing procedures. The hardness and gel strength value were increased significantly as the cooking temperature was increased by $75^{\circ}C$ for 20 min (p<0.05). The SLMG cooked above $75^{\circ}C$ had a significantly higher WHC than the SLMG cooked below $75^{\circ}C$ (p<0.05). The gelling property of SLMG was effected for different conditions of cooking time and temperatures by the result of SDS-PAGE. After 20 min cooking, some enzyme bands including phosphorylase disappeared. The loss of these bands (about 46 kDa and 60 kDa) was observed after 20 min of cooking time. The photographs of microscopy showed that the filaments of myofibrils did not disappear after a cooking time of 15 min, and that the gaps between the fibers or filament were close. A significant change in the fibers and filaments occurred from 30 min to 35 min of cooking time, and the gradual coagulation of the structure of the SLM was observed with cooking time increased. These results suggest that a desirable surimi gel could be obtained from pork by cooking at $75^{\circ}C$ for 25 min.

• Journal of Korean Academy of Nursing
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• v.27 no.1
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• pp.96-108
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• 1997

The purpose of this study was to determine the effect of endurance training prior to occurrence of muscle atrophy on the mass, myofibrillar protein content and fiber crossectional area of atrophied hindlimb muscles of rats. Adult female Wistar rats were trained prior to occurrence of muscle atrophy induced by hindlimb suspension. Training began on the 1st day for 10min /day at 15m /min on a 0% grade, training exercise increased daily in time and intensity so that by the 4th week rats were running 60min /day, at 34m /min on a i3.5% grade. Wet weight and relative weight of soleus, plantaris and gastrocnemius muscle decreased significantly after seven days of hindlimb suspension. Wet weight and relative weight of soleus tended to increase and that of plantaris and gastrocnemius tended to decrease in the exercise group as compared to the control group. Myofibrillar protein content of soleus and gastrocnemius tended to increase and that of plantaris tended to decrease in the endurance trained group as compared to the control group. Fiber crossectional area of Type I, II fiber in soleus and plantaris muscle tended to increase in the exercise group as compared to the control group. Wet weight and relative weight of soleus. plantaris and gastrocnemius decreased significantly, myofibrillar protein content of soleus, plantaris and gastrocnemius increased in hindlimb suspended rats following endurance training as compared to the control group. There was no change in fiber type percentage and crossectional area of type I and II fiber in soleus muscle and that of type I and IIfiber in plantaris muscle decreased in the hindlimb suspended rats following endurance training as compared to the control group. Wet weight and relative weight of soleus and plantaris tended to increase, that of gastrocnemius increased significantly, myofibrillar protein content of soleus and plantaris muscle increased significantly and that of gastrocnemius tended to increase in the hindlimb suspended rats following endurance training as compared to sedentary rats following endurance training. Crossectional area of type I fiber of soleus muscle tended to increase. that of type I fiber of plantaris muscle increased significantly and that of type II fiber tended to increase in hindlimb suspended rats following endurance training as compared to sedentary rats following endurance training. The results suggest that endurance training prior to occurrence of muscle atrophy can attenuate the decrease of mass, myofibrillar protein content and fiber crossectional area induced by hindlimb suspension.

• Korean Journal of Poultry Science
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• v.6 no.1
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• pp.24-30
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• 1979

1. The effects of heat stress (38$^{\circ}C$), cold stress (4$^{\circ}C$) and extreme cold stress (-20$^{\circ}C$) before slaughter on the tenderness and postmortem glycolysis if the excised chicken breast muscle were studied Heat stress significantly (p 0.05) increased the toughness of breast muscle. Though statistically not significant, cold stress also adversely affected the tenderness. The heat-stressed birds showed higher zero hr glycogen higher zero hr pH and significantly (p 0.05) love. ultimate pH then the controls. The cold-stressed birds showed intermediate values in these parameters. Highly significant correlations. were observed between shear value and each of these three parameters. Glycolysis rate ana final moisture content were minor factors which affected the muscle tenderness to a limited extent. The slightly elevated lactate-dehydrogenase and creatine phosphokinase activities in serum and breast muscle of stressed birds failed to account for any variations in tenderness. 2. Chicken breast and thigh muscles were subjected to different environmental temperatures to determine if the phenomenon of cold shortening exists in chicken muscle. For both breast and thigh muscles, minimum shortening was observed in the 4-10$^{\circ}C$t range. Muscles held at 0$^{\circ}C$ showed a slightly higher extent of shortening than at 4$^{\circ}C$; where as muscles held at above 20$^{\circ}C$ showed a severe shortening effect. It was concluded that no apparent cold shortening was detected in chicken muscle except at 0$^{\circ}C$ and even at 0$^{\circ}C$ and even at 0$^{\circ}C$ the extent of shortening was of a small magnitude compared to bovine muscles. Since high temperature induces a much greater shortening, muscle temperature must be lowered to below 20$^{\circ}C$ as early as possible to prevent excessive muse]e shortening.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.12
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• pp.5867-5874
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• 2012

The aim of this study was to find on muscle architectural and tissue compliance of biceps brachii in stroke patient based on elbow joint angle. The subjects of this study were twelve hemiplegic adults after stroke with passive range of motion in the elbow from $10^{\circ}$ to $90^{\circ}$ and Modified Ashworth Scale score 1 to 3 were recruited. Ultrasonography and Myotonometer was used to measure biceps brachii muscle pennation angle, fascicle length, and tissue compliance at the rest condition and pennation angle, fascicle length, and tissue compliance of the biceps brachii muscle were measured in the affected and unaffected sides of people after stroke at 9 different elbow angles ranging from $10^{\circ}$ to $90^{\circ}$ at the rest condition. The results of this study, comparisons found that the pennation angles of the affected biceps brachii muscle were significantly larger(p<.05) than the unaffected muscle in the most extended positions($<40^{\circ}$), whereas the affected fascicle lengths were significantly shorter(p<.05) than the unaffected muscle in most flexed positions($>20^{\circ}$), and the affected tissue compliance were significantly lower(p<.05) than the unaffected muscle in most extended positions($<50^{\circ}$) Therefore, pennation angles, fascicle lengths, and tissue compliance were found to be joint-angle-dependent in both the affected and unaffected sides at the rest condition. Suggest that, the results data can be used as a muscle architectural changes and clinical treatment research in stroke patients.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.63-71
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• 1968

Salted and dried yellow corvenia(Pseudosciaena manchurica), so called 'Gul-bi', is one of nation-widely consuming fish foo::ls. It is suitable for a long term preservation and its pro-duce is also a great deal on sea food processing in this country. The texture of 'Gul-bi', however, have often appeared to be a delicate factor for the quality of the product. The loss or dislocation of fat in the tissue of the fish resulted by salting and drying is believed to profoundly relate to the texture of product. In this paper, the tissue of yellow corvenia and movement of fat were microscopically observed before salting, immediately after salting, and after drying and the results observed in the tissues dry salted, brine salted, and brine salted with the addition of BHA were compared. The cross section of yellow corvenia muscle showed that a distinctive border by connective tissue between white and red muscle could not be seen in general, and red muscle was surrounded by hypodermic fatty tissues. In the tissue of fresh yellow corvenia, the fat was mainly distributed in hypodermic fat layer which located under the corium while rarely distributed in white muscle. It was found that some parts of the fat in the tissue were permeated into intermuscular tissue passing through the connective tissues during salting. The result Was the same in both dry-salting and brine-salting tissue. However, the fat translocated into intermuscular tissues disappeared during drying process in the salted without BHA tissues whereas in BHA added tissue. This result suggested that BHA may take a role of multiple effect in translocation of fat in tissues as well as in retarding oxidation. In an advanced stage of salted and dehydration, the muscle fibers were ajoined together and then limits between muscle fibers already became indistinguishable. And the migrated fat into intermuscular tissue aggregated around the connective tissue and are apt to gradually to flow out from the muscular system through these tissues.

• Journal of Yeungnam Medical Science
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• v.15 no.1
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• pp.125-134
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• 1998

Purpose: This study was undertaken to evaluate the clinical usefulness of Tensilon test, repetitive nerve stimulation test(RNST), single fiber EMG(SFEMG) test and acetylcholine receptor antibody(AchR Ab) assay for making diagnosis of myasthenia gravis(MG). Method: These tests were performed in 21 MG patients which were classified into 11 ocular, 5 mild generalized, 4 moderate generalized, and 1 chronic severe MG. Result: The overall positivity of Tensilon test, SFEMG and AchR Ab was 95%, 87%, and 76% respectively. The overall positivity of RNST was 67%; 38% on flexor carpi ulnaris, 43% on adductor digiti quinti and 62% on orbicularis oculi muscles. The positivity of each test was higher in generalized MG group than in ocular MG group. But we could observe the statistically significant difference only in the RNST(p<0.05). Conclusion: Tensilon test showed the highest positivity in all MG groups. So we would like to recommend the, Tensilon test for the diagnosis of MG at first, followed by RNST and AchR Ab assay, and SFEMG would be indicated to MG group which showed relatively low postivity in other tests.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.39-44
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• 2008

This study was conducted to evaluate the effects of nutritional levels on the growth and pork quality of Korean native black pigs (54 pigs from 35-75kg). Three nutritional levels (high, medium and low in ME and lysine) were tested. As nutritional levels increased, the average daily gain improved, and the days to market weight were reduced. There were no significant differences in dressing percentage, backfat thickness, loin eye area and % lean among the dietary treatments. However, barrows showed thicker (p<0.05) for backfat than gilt. The analysis of Korean native black pig carcass traits indicated that the fatty acid composition of loin-eye muscle, intra-muscular fat content, sarcomere length, and muscle ratio between red- and white-muscles did not show any statistically significant variation. However, regarding intra-muscular fat, H carcasses (high energy diet) contained higher levels of saturated fatty acids with lower levels of unsaturated fatty acids compared to the carcasses from the other two energy groups (M and L). In addition, the levels of n-3 tended to be lower as the energy/lysine level in the diet increased, while the ratio of n-6/n-3 tended to decrease as the energy/lysine level increased, even though the differences were not statistically significant. Even with no statistically significant differences, it was interesting to observe that the sarcomere length tended to increase as the energy level of the diet increased, and with muscle ratio analysis, the red muscle ratio from the L-group, and the white muscle ratio from the M-group were higher than the other energy groups.