• Clinics in Shoulder and Elbow
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• v.12 no.2
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• pp.207-214
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• 2009

Purpose: In arthroscopic rotator cuff repairs there are generally weak link in tendon suture interface, arthroscopic rotator cuff repairs can have higher retear rates than open repairs. The purpose of this study was to compare the strength of UU (Ulsan University) suture than open modified MA (Mason-Allen) suture when suture anchored into bone. Materials and Methods: The human supraspinatus tendons were harvested from the shoulder of the cadaver and split in 2 times, producing four tendons per one shoulder, for a total of 24 specimens. Two suture configurations (UU, MA) were randomized and checked on each set of tendons. Specimens were cyclically loaded under force control between 5 and 30 N at 0.25 Hz for fifty cycles. Each specimen was loaded to failure under displacement control at 1 mm/sec. Cyclic elongation, peak to peak displacement, stiffness, ultimate tensile load, mode of failure were checked. Results: No significant difference was found between two suture configuration with respect to peak to peak displacement, cyclic elongation, and stiffness. With regard to ultimate failure load, there were no significant difference statistically between the UU suture and modified MA suture (109.4 N, 110.6 N). The most common mode of failure between both sutures was suture pull-out through the tendon. Conclusion: The UU suture and modified MA suture produced similar biomechanical properties.

• 대한관절경학회:학술대회논문집
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• 2009.10a
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• pp.135-137
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• 2009

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.69-75
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• 2009

The effects of different packaging methods such as aerobic, vacuum, and wrap packaging, on quality characteristics of fresh chicken breast meat during cold storage were investigated. The results show that crude fat content in aerobic packaging method was significantly (P<0.05) higher compared to the others, whereas moisture, protein and ash contents were not significantly different. pH in wrap packaging was increased with storage time and reached the highest values at 10 days. Both lightness and redness of the meat were increased with storage time, but lightness was significantly (P<0.05) higher in wrap packaging than in the others. Thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values were increased in all treatments at 10 days. VBN at 5 days were over 20 mg%, and TBA values at 10 days were between 0.82~1.05 mg malondialdehyde/kg meat. TBA showed significantly (P<0.05) lower in vacuum packaging compared to the other methods. Therefore, our results suggested that vacuum packaging decreases lipid oxidation of chicken breast meat, thereby enhancing the shelf life, compared to aerobic and wrap packaging methods.