• PNF and Movement
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• v.9 no.1
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• pp.21-29
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• 2011

Purpose : The purpose of this study was to assess the effects of the lower extremity muscle activity on bridging exercise according to the knee joint angle. Methods : Twenty-five healthy adults volunteered to participate in this study. Subjects were required to complete following four bridging exercises; knee joint flexion $120^{\circ}$, $90^{\circ}$, $60^{\circ}$, $45^{\circ}$. Surface electromyography from selected lower extremity muscles was normalized to maximum voluntary isometric contraction. Muscle activity was measured by QEMG-4 system (LXM 3204, Laxtha Korea). A repeated measures of one-way ANOVA was used to determine the influence of bridging exercise on muscle activity for each muscle and descriptive statistics was used to determine muscle ratio. Results : The biceps femoris of all bridging exercises showed significantly(p<.05). The vastus medialis and lateralis of all bridging exercises showed significant excepted $120^{\circ}$(p<.05). The rectus femoris of all bridging exercises showed no significant. Median of vastus medialis/rectus femoris ratio of $120^{\circ}$ was 2.03, $90^{\circ}$ was 2.16, $60^{\circ}$ was 2.67, $45^{\circ}$ was 4.10. Median of vastus lateralis/rectus femoris ratio of $120^{\circ}$ was 1.70, $90^{\circ}$ was 1.70, $60^{\circ}$ was 2.08, $45^{\circ}$ was 2.58. Median of vastus medialis/vastus lateralis ratio of $120^{\circ}$ was 1.26, $90^{\circ}$ was 1.50, $60^{\circ}$ was 1.52, $45^{\circ}$ was 1.47. Conclusion : Angular motion decreasing with knee joint flexion made increase biceps femoris and vastus medialis activation. This result will be use knee joint stabilizing exercises during bridging or unstable surface training and biceps femoris strength training.

• Journal of the Korean Society of Physical Medicine
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• v.17 no.2
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• pp.21-28
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• 2022

PURPOSE: This study examined the effect of changes in the knee angle and weight shifting of the sole on the activity of the lower extremity muscles during bridge exercise. METHODS: The subjects of this study included 20 healthy adult women (mean age 29.8 ± 4.32). The subjects performed the bridge exercise under three weight-shifting conditions general bridge (GB), hindfoot press bridge (HPB), and fore-foot bridge (FPB) and at two knee angles (90° and 60°). During the bridge exercise, the activity of the quadriceps femoris (rectus femoris, vastus medialis oblique, and vastus lateralis) and biceps femoris muscles were measured using an electromyography sensor. RESULTS: In the quadriceps femoris, the muscle activity of HPB and FPB was significantly higher than that of the GB at knee angles of 90° and 60° (p < .05). In the biceps femoris, the muscle activity increased significantly in the order of GB < HPB < FPB, and the knee angle increased significantly at 60° rather than at 90° (p < .05). There was no significant difference according to the knee angle in all muscles except for the biceps femoris. CONCLUSION: These findings suggest that the weight-shifting bridge of sole bridge exercise was more effective in increasing the activation of the lower extremity muscles than the GB.

• Journal of the Korean Society of Physical Medicine
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• v.18 no.1
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• pp.1-8
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• 2023

PURPOSE: This study analyzed how proprioceptive neuromuscular facilitation (PNF) combined with auricular acupuncture affected the activation of the leg muscles of stroke patients and measured the effects of this combination to provide clinical data. METHODS: The subjects were divided randomly into experimental group I, which received PNF combined with auricular acupuncture, and experimental group II, which received PNF alone. Each group had ten members. A 30-minute intervention was performed four days a week for six weeks. Before the six weeks of intervention, pre-tests were conducted to measure muscle activation in the legs. After six weeks, post-tests were also conducted to measure muscle activation in the legs. RESULTS: Experimental group I showed a statistically significant difference in muscle rectus femoris, muscle biceps femoris, muscle tibialis anterior, and muscle soleus. Experimental group II also showed a statistically significant difference in the muscle rectus femoris, muscle biceps femoris, muscle tibialis anterior, and muscle soleus (p < .05). In a between-group comparison of the changes, a statistically significant difference was observed between the two groups in terms of muscle rectus femoris, muscle biceps femoris, muscle tibialis anterior, and muscle soleus (p < .05). CONCLUSION: Intervention in experimental group I increased the activation of the leg muscles more effectively because auricular acupuncture was applied to various spots on the ear corresponding to the spleen, liver, kidney, pelvis, knee, ankle, and toe. Auricular acupuncture is expected to be used more widely in the future because it is a safe way of stimulating muscle activation.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.6
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• pp.577-582
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• 1995

Sixty ram lambs, weighting 23.5 kg, were randomly assigned in a $2{\times}3$ factorial arrangement of two dietary energy (high; 11.7 and low; 9.0 MJ ME/kg DM) and three levels of poultry offal meal supplementation (0, 5 and 10%). Lambs were fed ad libitum for 120-day before slaughter. At slaughter, half the lambs in each dietary treatment group were randomly selected for electrical stimulation of their undressed carcasses. The M. Biceps femoris pH and temperatures were monitored at 1, 3, 5, 8 and 24 h postmortem. At 24 h postmortem, the M. biceps femoris was removed from the fight side of each carcass and steaks were obtained for determination of Warner-Bratzler shear force, collagen content and collagen solubility. The results showed that temperature and pH values during the 24-h postmortem were consistently higher (p < .01) and lover (p < .01), respectively, for M. biceps femoris from lambs fed high energy diets than for those fed on low energy diets. Muscles from high energy fed lambs had lower (p < .01) shear force values and higher (p < .01) percent soluble collagen than for low energy fed lambs; total collagen content was not significantly influenced by dietary energy level. Increased the level of poultry offal meal supplementation in the diet to 10% was associated with concomitant increases (p < .01) in muscle tenderness and percent soluble collagen. Electrical stimulation (ES) of carcasses resulted in a lower shear force values for the M. biceps femoris than in non-stimulated carcasses (Non-ES); total collagen content and percent soluble collagen were not significantly affected by ES treatment.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.6
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• pp.903-911
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• 2008

The effects of salt and bicarbonate solution on overall meat quality in beef biceps femoris muscle were investigated with the application of chilling and freezing conditions. Muscles were injected to a target of 120% of original meat weight with a solution containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid (pH 7.2). Half of the meat samples, considered as chill treatment and chill control, were stored at $4^{\circ}C$ up to five days; while the other half, frozen treatment and frozen control, were kept in a freezer at $-20^{\circ}C$ for seven days. Compared with untreated control, treated meats had higher water holding capacity (p<0.05), lower drip loss (p<0.05) and lower shear force (p<0.07) with higher overall acceptability (p<0.05) in sensory evaluation. Morphological observations demonstrated smooth and gummy meat surface due to the solubilization of myofibrillar proteins and the distortion of connective tissue in treated raw meats; and in the case of cooked meat, treatment caused the fragmentation of myofibrils, which might be responsible for a lower shear value in salt-bicarbonate treated beef biceps femoris muscle.

• PNF and Movement
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• v.18 no.3
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• pp.375-382
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• 2020

Purpose: The purpose of this study was to investigate the muscle contraction onset time characteristics of the gluteus maximus, semitendinosus, and biceps femoris muscles at different knee flexion angles in individuals with shortened or over-lengthened hamstrings performing prone hip extension. Methods: Twenty-six participants were divided into a hamstring shortened group (n = 12) and hamstring lengthened group (n = 14). Wireless surface electromyography was used to verify the muscle onset time of the gluteus maximus, semitendinosus, and biceps femoris when performing prone hip extension at different knee flexion angles. Results: There were significant differences in the muscle onset times of the semitendinosus and biceps femoris between the hamstring shortened group and hamstring lengthened group (p < 0.05). In addition, there was a significant difference in the muscle contraction onset times among of the gluteus maximus, semitendinosus, and biceps femoris muscles when performing prone hip extension at a knee flexion of 90° in the hamstring shortened group (p < 0.05) and a knee flexion angle of 0° in the hamstring lengthened group (p < 0.05). Conclusion: In all groups, there was no effect on the onset time of the gluteus maximus muscle according based on the knee angle. In addition, the knee flexion angles affected the onset time of the muscle contraction of the gluteus maximus muscle in the hamstring shortened group and hamstring lengthened group with an abnormal length of the hamstring muscle.

• Journal of The Korean Society of Integrative Medicine
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• v.9 no.3
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• pp.145-153
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• 2021

Purpose : The purpose of this study was to compare and analyze whether there are changes in muscle elasticity when resistance using an elastic band is present or absent during a bridge exercise on an unstable surface with a gymball. Methods : Eighteen healthy adult college students attending E University in Gyeonggi-do, who voluntarily agreed to participate were included in this study. The subjects were instructed to perform the bridge exercise using a gymball both without resistance and with resistance using an elastic band. Myoton was used during the exercise to measure the elasticity of the rectus abdominis and biceps femoris muscles. Results : There was a significant difference in the stiffness of the rectus abdominis muscle on both sides before and after using the elastic band (p<.05). however, no significant difference was observed in the biceps femoris on either side (p>.05). Based on the evaluation of the frequency before and after using the elastic band, no significant difference was observed between the rectus abdominis and biceps femoris muscles on both sides (p>.05). The logarithmic decrement was significantly different in the right rectus abdominis muscle (p<.05), and there was no significant difference in the left rectus abdominis and both biceps femoris (p>.05). Conclusion : Resistance exercise using an elastic band is more effective in improving elasticity of the rectus abdominis muscle than without a elastic band during bridge exercise with a gymball.

• 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).

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1496-1502
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• 2006

Skeletal muscle contains slow and fast twitch fibers. These skeletal muscle fibers express type I and type II myosin, respectively, and these myosin isoenzymes have different ATPase activity. The aim of this study was to investigate protein profiles of bovine skeletal muscles by proteomic analysis. Fifty seven spots of distinct proteins were excised and characterized. The expression of sixteen spots was differed in longissimus dorsi muscle with a minimal 2-fold change compared to biceps femoris muscle. The majority of differentially expressed proteins belonged to metabolic regulation-related proteins such as glyceraldehyde 3-phosphate dehydrogenase, triosephosphate isomerase and carbonic anhydrase 3. The real time-PCR assay confirmed an increase or induction of specific genes: RGS12TS isoform, GAPDH, triosephosphate isomerase and carbonic anhydrase. These results suggest that the expression of metabolic proteins is under a specific control system in different bovine skeletal muscle. These observations could have significant implications for understanding the physiological regulation of bovine skeletal muscles.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.84-89
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• 2016

The objective of this study was to compare carcass composition and meat quality traits in the longissimus dorsi and biceps femoris muscles in the Hyla, Champagne and Tianfu Black rabbit breeds. Tianfu Black rabbits had the heaviest head, skin, thoracic viscera and commercial carcass percentage (p<0.05). In addition, Tianfu Black had the highest pH_{0 h} value, followed by the Champagne and Hyla breeds (p<0.01) in the longissimus dorsi and biceps femoris muscles. Tianfu Black had a higher a* (0 h and 24 h) than the other two breeds in both longissimus dorsi and biceps femoris muscles (p<0.05). The Hyla, Champagne, and Tianfu Black breeds showed a similar pattern of differences for meat quality traits (pH, L*, a* and b*) measured in fresh meat (0 h) and meat stored for 24 h. Hyla had the highest IMF values of the three breeds (p<0.01). The lower intramuscular fat of Tianfu Black and Champagne rabbits gives them an advantage over Hyla rabbits among most consumers seeking lean rabbit meat.