• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.387-394
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• 2007

To investigate the effects of deboning time and muscle type of ham on quality characteristics of cooked press ham, a total of twelve pigs(barrow, 100±5kg) were slaughtered and split in half. The left side ham of carcasses was deboned immediately after slaughter whereas the right side ham was deboned after chilling for 24 hours at 4℃. Each of two muscles(SM; Semimembranosus, BF; Biceps femoris) was used to make a press ham. The pH of hot-boning muscles was significantly(p＜0.05) higher than that of cold- boning muscles, and the pH of SM samples was significantly(p＜0.05) higher than BF samples. Hot-boning muscles showed significantly(p<0.05) longer sarcomere length compared with cold-boning muscles. There was no significant difference in myoglobin(Mb) percentage between SM and BF muscles, but SM samples of hot-boning showed significantly(p<0.05) lower L* value compared to hot-boning BF samples. The lightness(L*) of hot-boning muscles was significantly(p<0.05) lower than that of cold-boning muscles. These results suggested that the dark color of hot-boning samples might be due to not only the high muscle pH but also the long sarcomere length without difference in Mb percentage. Hardness and gumminess of hot-boning press ham were significantly(p<0.05) lower than those of cold-boning samples. These results implied that color and pH of press ham did not affected by deboning time or muscle type of ham. However data suggested that texture and panel test of press ham might be improved by using hot-boned muscle due to long sarcomere length of raw meat.

• Journal of rehabilitation welfare engineering & assistive technology
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• v.7 no.2
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• pp.75-84
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• 2013

In this study, the patterns and characteristics according to gait cycle were analyzed using to EMG signals during walking, and analyzed in the time domain and frequency domain. The experiments was performed divide to level-ground walking and stair walking, and gait cycle was analysis by stance and swing. In the sagittal plane by using the tilt sensor measures the angle of the lower leg, and EMG was measured from the quadriceps and biceps femoris. The tilt of the lower leg was showed the biggest tilt at HS, and showed lowest value at TO. All in walking according to the gait cycle IEMG showed a specific pattern, and is expected useful to determine the gait cycle and kind. In the frequency domain analysis was using STFT on able to frequency analysis according to time, and using the tilt sensor was identify gait cycle. We analyzed also spectrum of the results of the STFT in all gait types, and recognized that stance had broad bandwidth than that of swing. Through this study, it was confirmed the possibility of judgment and analysis of the gait cycle using EMG and the tilt in the sagittal plane of the lower leg. When used it, can improve the quality of life of amputation patients

• Korean Journal of Applied Biomechanics
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• v.26 no.2
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• pp.237-242
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• 2016

Objective: The purpose of this study was to compare the joint movements and muscle activities of novices according to pedal type (flat, clip, and cleat pedal). Method: Nine novice male subjects (age: $24.4{\pm}1.9years$, height: $1.77{\pm}0.05m$, weight: $72.4{\pm}7.6kg$, shoe size: $267.20{\pm}7.50mm$) participated in 3-minute, 60-rpm cycle pedaling tests with the same load and cadence. Each of the subject's saddle height was determined by the $155^{\circ}$ knee flexion angle when the pedal crank was at the 6 o'clock position ($25^{\circ}$ knee angle method). The muscle activities of the vastus lateralis, tibialis anterior, biceps femoris, and gastrocnemius medialis were compared by using electromyography during 4 pedaling phases (phase 1: $330{\sim}30^{\circ}$, phase 2: $30{\sim}150^{\circ}$, phase 3: $150{\sim}210^{\circ}$, and phase 4: $210{\sim}330^{\circ}$). Results: The knee joint movement (range of motion) and maximum dorsiflexion angle of the ankle joint with the flat pedal were larger than those of the clip and cleat pedals. The maximum plantarflexion timing with the flat and clip pedals was faster than that of the flat pedal. Electromyography revealed that the vastus lateralis muscle activity with the flat pedal was greater than that with the clip and cleat pedals. Conclusion: With the clip and cleat pedals, the joint movements were limited but the muscle activities were more effective than that with the flat pedal. The novice cannot benefit from the clip and cleat pedals regardless of their pull-up pedaling advantage. Therefore, the novice should perform the skilled pulling-up pedaling exercise in order to benefit from the clip and cleat pedals in terms of pedaling performance.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.8
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• pp.1164-1173
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• 2014

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.4
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• pp.471-477
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• 2008

The porcine PRKAG3 (RN) gene encodes the regulatory gamma subunit of adenosine monophosphate-activated protein kinase (AMPK), which is a good candidate gene affecting meat quality. In this study, the effects of two missense mutations A595G (Ile199Val) and G154A (Gly52Ser) in porcine PRKAG3 gene on meat quality traits were studied in M. Longissimus dorsi (LD), M. Semispinalis capitis (SC) and M. Biceps femoris (BF) from different populations of 326 pigs. The PRKAG3 alleles 199I, 199IV, 52S and 52G were identified with PCR-RFLPs and all genotypes - 199I/199I, 199I/199V, 199V/199V, 52S/52S, 52S/52G and 52G/52G - were found. The frequency of V allele was larger than that of I allele in all populations. I allele frequency was zero in Chinese Meishan pigs (population D) especially. G allele frequency was larger than that of S allele in all populations except Large White (population A). Both variations at the PRKAG3 locus significantly affected these meat quality traits. The pork meat quality has not previously been established in Meishan or crosses thereof. The results suggested that generally pH of LD, SC and BF was higher in Meishan pigs than that in other populations. Moreover, Meishan pigs showed higher water-holding capacity and intramuscular fat (IMF), lower water content and water loss percentage compared to other populations in terms of the two variations. The results present here supply new evidence that alleles V199I and G52S at the PRKAG3 locus affect pork meat quality and provide useful information on pork production.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.30 no.1
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• pp.1-16
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• 2004

The use of artificial nerve conduit containing viable Schwann cells is one of the most promising strategies to repair the peripheral nerve injury. To fabricate an effective nerve conduit whose microstructure and internal environment are more favorable in the nerve regeneration than existing ones, a new three-dimensional Schwann cell culture technique using $Matrigel^{(R)}$. and dorsal root ganglion (DRG) was developed. Nerve conduit of three-dimensionally arranged Schwann cells was fabricated using direct seeding of freshly harvested DRG into a $Matrigel^{(R)}$ filled silicone tube (I.D. 1.98 mm, 14 mm length) and in vitro rafting culture for 2 weeks. The nerve regeneration efficacy of three-dimensionally cultured Schwann cell conduit (3D conduit group, n=6) was assessed using SD rat sciatic nerve defect of 10 mm, and compared with that of silicone conduit filled with $Matrigel^{(R)}$ and Schwann cells prepared from the conventional plain culture method (2D conduit group, n=6). After 12 weeks, sciatic function was evaluated with sciatic function index (SFI) and gait analysis, and histomorphology of nerve conduit and the innervated tissues of sciatic nerve were examined using image analyzer and electromicroscopic methods. The SFI and ankle stance angle (ASA) in the functional evaluation were $-60.1{\pm}13.9$, $37.9^{\circ}{\pm}5.4^{\circ}$ in 3D conduit group (n=5) and $-87.0{\pm}12.9$, $32.2^{\circ}{\pm}4.8^{\circ}$ in 2D conduit group (n=4), respectively. And the myelinated axon was $44.91%{\pm}0.13%$ in 3D conduit group and $13.05%{\pm}1.95%$ in 2D conduit group to the sham group. In the TEM study, 3D conduit group showed more abundant myelinated nerve fibers with well organized and thickened extracellular collagen than 2D conduit group, and gastrocnemius muscle and biceps femoris tendon in 3D conduit group were less atrophied and showed decreased fibrosis with less fatty infiltration than 2D conduit group. In conclusion, new three-dimensional Schwann cell culture technique was established, and nerve conduit fabricated using this technique showed much improved nerve regeneration capacity than the silicone tube filled with $Matrigel^{(R)}$ and Schwann cells prepared from the conventional plain culture method.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.659-667
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• 2020

Muscle stem cells isolated from domestic animals, including cows and pigs, were recently spotlighted as candidates for the production of alternative protein resources, so-called cultured meat or lab-grown meat. In the present study, we aimed to optimize the in vitro culture conditions for the long-term expansion of pig muscle stem cells via the screening of various signaling molecules. Pig muscle stem cells were collected from the biceps femoris muscles of 3-d-old crossbred pigs (Landrace×Yorkshire×Duroc, LYD) and cultured in minimum essential medium-based growth media. However, the pig muscle stem cells gradually lost their proliferation ability and featured morphologies during the long-term culture over two weeks. To find suitable in vitro culture conditions for an extended period, skeletal muscle growth medium-2, including epidermal growth factor (EGF), dexamethasone, and a p38 inhibitor (SB203580), was used to support the stemness of the pig muscle stem cells. Interestingly, pig muscle stem cells were stably maintained in a long-term culture without loss of the expression of myogenic marker genes as determined by PCR analysis. Immunostaining analysis showed that the stem cells were capable of myogenic differentiation after multiple passaging. Therefore, we found that basal culture conditions containing EGF, dexamethasone, and a p38 inhibitor were suitable for maintaining pig muscle stem cells during expanded culture in vitro. This culture method may be applied for the production of cultured meat and further basic research on muscle development in the pig.

• The Korean Journal of Pain
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• v.13 no.2
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• pp.149-155
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• 2000

Background: Pulsed radiofrequency (RF) lesioning is a painless procedure and causes no neurodestruction and neuritis-like reaction are common following conventional RF lesioning. There is little data about the effect of pulsed RF especially with regard to its suitability for the treatment of acute pain. The possibility of a placebo effect cannot be ruled out because a double-blind study was not performed in previous studies. There is also no neuropathologic study about pulsed RF. Methods: The rats were anesthetized with sodium pentobarbital (40 mg/kg, i.p.; supplemented as necessary). The common sciatic nerve was exposed by blunt dissection through biceps femoris. Pulsed RF was administered to the common sciatic nerve using a 30 ms/s pulse with for 120 seconds. The temperature reached was no more than $42^{\circ}C$. Analgesia was determined using hot-plate assay shortly and, 3 days and 1 week before, and 2 weeks after operation. Lesions were examined with LM (light microscope) and EM (electron microscope) 2 weeks later. Results: There were no differences in response latencies between the control and experimental group. There were many vacuoles with hyaline bodies in the Schwann cell cytoplasm rather than axon in LM and larger electron dense bodies. No changes were found in the axon or unmyelinated fibers. Only small changes were found in the sheaths of myelinated fibers and Schwann cells. Conclusions: We therefore do think that any analgesic effect of pulsed RF is not a result of block of neural conduction. But rather than it can be attributed to others factors. It was also ineffective as a treatment for acute pain such as that caused by the hot-plate test.

• Journal of Biomedical Engineering Research
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• v.36 no.5
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• pp.235-239
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• 2015

The purpose of this study was to investigate the unstable plate system for the advanced balance ability. 7 male volunteers (age $33.7{\pm}1.2$ years, height $174.7{\pm}3.8cm$, weight $86.0{\pm}3.6kg$, BMI $28.2{\pm}2.0kg/m^2$) performed the partial squat motion on the shape of CAP type(${\cap}$) and BOWL type(${\cup}$) plate system. The range of motion (ROM) and muscle activation were acquired by the motion analysis system and the EMG system. Results of ROMs of the CAP type plate system were shown the widely range of the deviation in the ankle joint on the sagittal plane (sagittal plane - hip joint $10.7^{\circ}$ > $5.4^{\circ}$, knee joint $16.3^{\circ}$ > $6.4^{\circ}$, ankle joint $18.8^{\circ}$ > $6.3^{\circ}$ ; transverse plane - hip joint $3.5^{\circ}$ > $1.8^{\circ}$, knee joint $5.3^{\circ}$ > $3.4^{\circ}$, ankle joint $11.3^{\circ}$ > $5.3^{\circ}$ ; frontal plane - hip joint $0.9^{\circ}$ > $0.5^{\circ}$, knee joint $0.8^{\circ}$ > $0.6^{\circ}$, ankle joint $4.8^{\circ}$ > $3.7^{\circ}$). Muscle activation results of the CAP type plate system were indicated higher in major muscles for balance performance than the BOWL type plate system (vastus lateralis 0.90 > 0.62, peroneus longus 0.49 > 0.21, biceps femoris 0.38 > 0.14, gastrocnemius 0.11 > 0.05). These findings may indicate that the CAP type plate system would expect better effectiveness in perform the balance training. This paper is primary study for developing balance skills enhancement training device.

• Journal of Agricultural Extension & Community Development
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• v.19 no.4
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• pp.1021-1039
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• 2012

Based on the ergonomic evaluation of workers in the domestic traditional Korean sweet manufacturer, one of the small scale agricultural product manufacturers, the purpose of this study is on estimating the specific works and muscles that have possibility of musculoskeletal disorder through an EMG experiment for quantitative evaluation. The method followed in an order: works that have musculoskeletal disorder risk were extracted through ergonomic assessment tools, RULA and REBA, and then EMG experiment on the postures was carried out with six healthy adult male patients. As an ergonomic evaluation result, work posture during the drying process had the greatest musculoskeletal disorder risk, and EMG activity in the cleansing work posture scored the highest among the drying, cleansing, and coating work postures. In particular in the drying work, relatively high EMG activities were shown in the two muscles in the lower body: biceps femoris muscle, and gastrocnemius, than any other muscles. Therefore, during the traditional Korean sweet workplace design in future, the workplace requires a posture that deeply bow wrist for a long time should be avoided.