• 전기의세계
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• v.44 no.7
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• pp.9-13
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• 1995

본 원고에서는 생체 운동의 가장 기초가 되는 근육의 역학적 특성과 역학 모델에 관해 이미 개설된 내용에 필자의 생각을 덧붙여 검토하고자 한다.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.364-373
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• 2009

This study was conducted to provide fundamental information in developing muscle-specific strategies to improve the quality and value of low-fat pork cuts upon evaluating meat qualitative parameters of twenty one (21) muscle samples selected from ten (10) market-weighted crossbred pigs. The following observations were made. The pH was highest for subscpularis and lowest for gluteus superrificialis (p<0.05); the subscpularis can hold water the most (p<0.05), biceps femoris loses the most content upon cooking, while subscpularis loses the least content (p<0.05); gluteus superrificialis (p<0.05) has the most purge loss contents, and infraspanatus and gastrocneminus contained the most collagen, while adductor had the least collagen (p<0.05); biceps femoris has the most WB-shear force values while subscpularis (p<0.05) has the least; pectoralis profundi-fan was the most protein soluble; semitendinosus has the most gel strength (p<0.05). In the properties of meat color, tensor fasciae latae shows the highest CIE $L^*$ (lightness) values (p<0.05) and supraspinatus, brachiocephalicus and infraspanatus have the highest CIE $a^*$ (redness, p<0.05) values; vastus intermedius has the most myoglobin content while longissimus dorsi (p<0.05) has the least; infraspanatus is the most tender (one of the sensory properties) while biceps femoris was the most tough among all tested muscles (p<0.05); the pectoralis profundi-fan was the most flavorful pork while vastus intermedius was the least (p<0.05); supraspinatus, infraspanatus, semitendinosus, and vastus intermedius were juiciest while longissimus dorsi was the driest (p<0.05). In overall likeness, the semitendinosus and infraspanatus were most liked while biceps femoris and longissimus dorsi were the least (p<0.05). This study presents the results of several parameters in selected pork muscle samples which are useful information for developing new muscle-specific strategies to improve the quality of consuming meat and meat products.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.294-296
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• 2004

본 연구는 전지 부위에 대한 소비자의 인식을 제고하고, 새로운 제품 개발을 위한 기초자료를 제시하고자 전지 부위에서 8개 근육에 대한 육질특성을 구명하고자 실시하였다. 근육별 물리적 특성과 육색특성을 비교해 보면, IS와 SB 근육이 육즙 손실량이 적고, 연하며, 육색이 붉은 것으로 나타나, 신선육으로서의 가능성을 확인할 수 있었다. 하지만 전지 부위에서 근육을 분리할 때 가장 경제적이고 적절한 방법이 제시되어야 하고 근육 특성에 따른 요리방법의 개발이 지속되어야 할 것으로 사료된다.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.160-164
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• 2008

This study was conducted to evaluate the quality attributes of cooked hams made with four hind leg muscles (Biceps femoris, Semimembranosus, Rectus femoris, Gluteus medius) and Longissimus dorsi. Muscles were prepared from three market-weighted crossbreeds ($L{\times}Y{\times}D$) and the pH, proximate chemical composition, color, texture attributes, and sensory properties of cooked pork muscle hams were evaluated. In the raw state, no significant differences in pH were found among the five muscle hams. However, Rectus femoris ham had the highest pH, while Longissimus dorsi ham had the lowest pH (p<0.05). All muscle hams had similar moisture, fat, and ash contents. The protein content (%) was highest in Longissimus dorsi ham (p<0.05). The Hunter L value was highest for Longissimus dorsi ham while Rectus femoris and Gluteus medius hams had the lowest Hunter L values (p<0.05). The Hunter a values were similar in Rectus femoris, Biceps femoris, and Gluteus medius hams, and lowest for Longissimus dorsi ham (p<0.05). Texture attributes were not significantly different among the five muscle hams (p>0.05). The results of sensory evaluation showed that Semimembranosus hams had the highest flavor score, but there were no significant differences among five muscle hams with regard to color, taste, and texture (p>0.05).

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.223-226
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• 2004

오골계의 초기성장 단계별 근육과 근섬유의 변화를 살펴보면 흉근 무게는 부화 직후에서 3주령까지 증가가 가장 뚜렷했으며 근섬유의 크기도 증가하였다. 이러한 결과를 바탕으로 가슴 근육과 근섬유 변화는 오골계의 초기성장단계에 있어서 체중변화와 연관성이 높음을 확인하였으며, 핵산 함량 및 단백질 변이 분석을 통해 근육내 이화학적 변이 및 성장잠재력의 변이를 심도있게 분석할 수 있었다. 또한 가자미근의 경우 0주령에서 3주령까지developmental muscle fiber 의 감소 및 소진과 adult muscle fiber의 형성 및 증가도 각 개체의 체중, 근육의 무게, 성장특성 및 성장가능성과 연관성이 있어, 이후 오골계의 근육성장특성 분석 시 조직학적 분석기법의 활용도 및 이화학적 변이 분석의 참고자료 및 활용도가 클 것으로 기대된다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.151-155
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• 2006

본 연구는 돼지 뒷다리 부위에서 선발된 대퇴두갈래근, 반막모양근, 대퇴네갈래근, 중간둔부근 4개 근육을 이용하여 비분쇄 햄을 제조한 후 품질 특성과 관능 특성을 조사하기 위하여 삼원교잡종 A등급 암퇘지 3두를 시중에서 구입하여 수행하였다. 근육별 비분쇄 햄들은 일반성분에서는 차이가 없었으나 제품색에서는 많은 차이를 보였다. 또한 기계적 조직감 측정치는 차이가 없었으나 근육에 따라 관능적 특성에서 차이를 보여 뒷다리의 소비 촉진을 위해서는 근육별 특성에 맞는 적절한 가공방법을 적용해야 할 것으로 보인다.

• Journal of the Korea Convergence Society
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• v.10 no.11
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• pp.217-223
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• 2019

The relationship between balance and ankle muscle characteristics (strength and flexibility) may be important to identify those at an increased risk of falling and to develop fall-prevention training programs. The association between ankle muscle characteristics (strength and flexibility) and balance has not previously been studied. The purpose of this study assessed the relationship between ankle muscle characteristics and balance. Sixteen healthy participants volunteered to participate in the study. Dynamic balance measured using Y-balance kit. Ankle muscle characteristics (strength and flexibility) measured using hand-held dynamometer and goniometry. The results indicated a positive correlation between ankle invertor muscle strength and Y-balance test performance. Clinicians should consider ankle muscle strength during therapeutic interventions to improve dynamic balance.

• Journal of Digital Convergence
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• v.18 no.2
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• pp.483-487
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• 2020

In this study, the effects of suspension training according to the types of ground. Fourteen healthy male college students measured for the characteristics of core muscle activity in suspension training on two different types of grounds, normal flat and unstable ground using a gym ball. EMG (Electromyography) was exploited to measure the activity of the core muscles according to the types of the ground. Muscle activity of the abdominal muscles, external oblique muscles, internal oblique muscles, and lower lumbar standing muscles was measured. The variables in analyses were measured by the means of % MVC method to standardize the EMG signal according to the ground type for each core muscle. In order to verify the differences in core muscles according to the type of ground the paired t-tests were performed at the significance level of 0.05 (p<.05). As a result of measuring the activity of the core muscles according to the various types of grounds, the difference between muscle characteristics obtained in two different grounds did not appear to be statistically significant. However, the result is an important clue to reconsider the notion that the training effect on the unstable ground is generally superior to the effect on the stable ground in the core muscle training. The type of ground in the core muscle training has been found not to significantly affect the muscle activation according to the results of this study. Regardless of the type of exercise program, hence, the difference in muscle activation will not be insignificant even with the standardized program strengthening core muscles.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.291-293
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• 2004

본 연구는 전지 부위에 대한 소비자의 인식을 제고하고, 새로운 제품 개발을 위한 기초자료를 제시하고자 전지 부위에서 8개 근육에 대한 육질특성을 구명하고 등심의 배최장근과 비교하고자 실시하였다. 전지 부위의 근육별 일반성분과 가공특성을 비교해 보면, 배최장근보다 단백질 함량은 낮고, 지방함량은 대체로 높으며, 근육간에 가공 적성에 큰 차이가 없는 것으로 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1452-1456
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• 2008

For the effective use of salmon processing by-products, the food components of salmon frame muscle were investigated and compared with those of fillet muscle. The proximate composition of salmon frame muscle was 73.2 g/100 g muscle for the moisture, 76.9 g/100 g dry material for the protein, 15.7 g/100 g dry material for the lipid and 4.1 g/100 g dry material for the ash. pH and volatile basic nitrogen (VBN) content of salmon frame muscle were 6.63 and 16 mg/100 g, respectively. The proximate composition, pH and VBN of salmon frame muscles were similar to those of salmon fillet muscle. The Hunter values of salmon frame muscle were 55.34 for L value, 16.60 for a value, 19.99 for b value and 48.83 for ${\Delta}E$ value, which were different compared to the salmon fillet muscle. The trichloroacetic acid (TCA) soluble-N content of salmon frame muscle was 542 mg/100 g, which was lower than that of salmon fillet muscle. No difference was found in fatty acid composition, total amino acid, calcium, phosphorus contents and sensory evaluation between salmon frame muscle and salmon fillet muscle. These results suggested that muscle from salmon frame could be used as resources for seafood processing.