• Journal of Animal Science and Technology
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• 제49권3호
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• pp.387-394
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• 2007

돼지 뒷다리 부위의 발골시간이 프레스햄의 품질에 미치는 영향을 알아보고자, 본 실험을 실시하였다. 그 결과, 원료육의 pH는 두 근육 모두 온도체 발골육이 유의적으로(p<0.05) 높았으며, 온도체 발골육 중 SM이 BF 보다 유의적으로(p<0.05) 높은 pH값을 보였다. 표면 육색의 경우 온도체 발골육의 명도(L*) 값이 냉도체 발골육보다 유의적으로(p<0.05) 낮게 나타났으며, 온도체 발골육 중 SM이 BF 보다 유의적으로(p<0.05) 낮은 명도 값을 나타내었다. 또한 온도체 발골육의 근절길이는 냉도체 발골육보다 긴 것으로 나타났다(p<0.05). 제품의 색 및 pH는 유의적인 차이를 보이지 않았지만, 온도체 발골육으로 제조한 프레스햄의 경도에서 냉도체보다 유의적으로(p<0.05) 낮게 나타났다. 또한 전체적인 기호도에서 발골시간에 따른 차이보다는 온도체 발골 및 냉도체 발골육의 SM근육을 이용하여 제조된 프레스햄이 BF 근육보다 높은 기호도를 나타내었다.

• 재활복지공학회논문지
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• 제7권2호
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• pp.75-84
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• 2013

본 연구에서는 근전도 신호를 이용하여 보행주기에 따른 패턴 및 특징을 시간영역과 주파수영역으로 나누어 분석하였다. 보행주기를 입각기와 유각기로 나누어 평지보행과 계단보행 실험을 실시하여 그 결과를 분석하였으며, 이때 시상면에서의 하퇴부 각도와 대퇴사두근과 대퇴이두근의 근전도 신호를 대상으로 하였다. 하퇴부의 기울기는 모든 보행에서 HS일 때 가장 큰 기울기 값을 나타내었으며, TO일 때 가장 낮은 값을 나타내었다. 시간영역에서의 근전도 분석은 모든 보행에서 보행주기에 따라 IEMG가 일정한 패턴을 보였으며, 보행 종류 및 주기 판단에 가장 용이할 것으로 판단된다. 주파수영역에서의 분석은 시간에 따른 주파수 분석이 가능한 STFT법을 사용하였으며, 기울기센서를 이용하여 보행주기를 구분하고자 하였다. 또한 STFT한 결과를 스펙트럼으로 나타내어 분석하였으며, 모든 보행에서 입각기가 유각기보다 더 높은 주파수를 가지는 것을 확인하였다. 본 연구를 통하여 근전도와 시상면에서의 하퇴부 기울기를 이용하여 보행주기 판단 및 분석의 가능성을 확인하였으며, 이를 활용하면 하지 절단환자의 보행의지를 판단하여 의족제어 및 효율적 재활에 기여할 수 있을 것으로 판단된다.

• 한국운동역학회지
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• 제26권2호
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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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• 제27권8호
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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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• 제21권4호
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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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• 제30권1호
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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.

• 한국축산식품학회지
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• 제40권4호
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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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• 제13권2호
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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.

• 대한의용생체공학회:의공학회지
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• 제36권5호
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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.

• 농촌지도와개발
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• 제19권4호
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• pp.1021-1039
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• 2012

본 연구의 목적은 소규모 농산물 가공공장 중 하나인 한과작업장의 작업자들을 대상으로 인간공학적 평가를 실시하고, 이를 바탕으로 정량적 평가를 위해 실내 근전도 실험을 하여 어떤 작업에서 어떤 근육에 근골격계질환 가능성이 있는지 평가하는데 있다. 연구방법은 인간공학적 평가도구인 RULA 및 REBA를 이용하여 근골격계질환 위험 작업을 추출하고, 신체건강한 성인 남성 6명을 대상으로 근전도 실험을 하였다. 인간공학적 평가 결과 건조작업이 근골격계질환 위험도가 가장 높았으며, 건조 작업자세, 수세 작업자세, 고물 묻히는 작업자세 중 수세 작업자세가 근활성도가 가장 높았다. 특히, 건조작업에서 하지근육인 대퇴이두근과 비복근이 다른 근육들에 비해 상대적으로 근활성도가 높았다. 따라서 추후에 한과작업장 설계시 허리를 깊게 숙인 채 장시간 작업하는 자세가 없도록 해야 한다.