• 농업과학연구
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• 제20권2호
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• pp.181-188
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• 1993

한국산 가금육(육계, 재래닭, 오골계 및 꿩의 다리살과 가슴살)을 냉동후 $5^{\circ}C$, $20^{\circ}C$ 및 microwave로 해동하고, 해동방법에 따른 품질변화를 검토하여 다음과 같은 결과를 얻었다. 1. 해동 후 pH는 각 해동조건에서 냉동 전보다 모두 낮아졌으며 microwave 해동시의 pH 변화가 제일 적었고, 가슴살이 다리살 보다 큰 pH의 변화를 보였다. 또한 가금육의 품종별 비교에 있어서 pH의 저하는 오골계의 경우 가장 컸으며, 꿩에서 가장 적었다. 2. 해동후의 육즙 발생율은 microwave 해동시 가장 적었으며 부위별로는 다리살이 9~11%, 가슴살이 11~14%로 다리살의 경우 다소 낮아 보수력은 좋게 나타났다. 또한 품종별로는 육계 및 꿩에서의 육즙 발생율이 적었고 오골계에서 가장 많았다. 3. pH와 보수력은 1차함수의 관계로 pH가 낮아짐에 따라 육즙발생이 많이 생겨 보수력이 떨어지는 경향을 보였다. 이때 r값은 -0.82~-0.91의 값을 나타내었다. 4. 모든 가금육에 있어서 가슴살보다 다리살의 전단력이 컸으며, microwave 해동과 $5^{\circ}C$ 해동에 있어서는 비슷한 경향을 보였으며, $20^{\circ}C$ 해동에 있어서는 전단력의 큰 변화를 보여주었다. 5. 전단력과 pH는 1차 함수의 관계로 pH가 내려감에 따라 전단력이 저하하는 경향을 보였으며 이때 r값은 0.80~0.96의 값을 나타내었다.

• Journal of Chest Surgery
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• 제43권4호
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• pp.345-355
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• 2010

산성화를 초래하는 Hypoxia 등 여러 가지 조건에서 변화하는 세포외 pH 변화는 궁극적으로 세포내 pH 변화를 유발하며 세포 내외 pH 변화는 혈관평활근 수축성 변화를 유발한다. 이러한 세포 내외 pH 변화에 의한 혈관 수축성 변화 기전을 규명하고자, pH 변화가 혈관수축인자들에 의한 혈관평활근 수축, 혈관평활근세포내 $Ca^{2+}$ 농도, 그리고 혈관평활근의 $Ca^{2+}$에 대한 민감도에 미치는 영향을 알아보고자 하였다. 대상 및 방법: 쥐에서 분리한 상장간막동맥과 그 분지에서 등장성 수축을 기록하였으며 배양한 상장간막동맥 세포에서 세포내 $Ca^{2+}$ 변화를 측정하였다. 세포외 pH는 정상인 7.4에서 6.4, 6.9 혹은 7.8로 변화시켰으며, 세포내 pH 변화는 propionic acid나 $NH_4$를 투여하거나 ${\beta}$-escin으로 세포막의 투과성을 증가시켜 세포외 용액의 pH 변화로 유발시켰다. 결과: 세포외 pH를 7.4에서 6.9, 6.4로 감소시키면 노에피네프린과 세로토닌에 의한 용량-반응 곡선이 우측 이동하였으며 최대 수축력의 50% 수축력을 유발하는 농도(half maximal effective concentration)가 증가하였고, pH를 7.8로 증가시키면 그 반대 현상이 일어났다. 노에피네프린은 배양한 혈관평활근세포에서 세포내 $Ca^{2+}$ 농도를 증가시켰으며, 이 세포내 $Ca^{2+}$ 증가는 세포외 pH 감소에 의하여 억제되었으며 세포외 pH 증가에 의하여 증가하였다. 노에피네프린에 의한 수축은 세포내 pH를 감소시키는 $NH_4$에 의하여 억제된 반면, 안정 장력은 $NH_4$과 propionic acid에 의하여 증가하였다. ${\beta}$-escin으로 세포막의 투과도를 증가시킨 후 세포외 용액의 $Ca^{2+}$ 농도를 증가시켜 수축을 유발시킨 후 세포외 용액의 pH를 변화시키면 pH 감소에 의하여 수축력이 감소하였으며 증가에 의하여 수축력이 증가하였다. 결론: 세포외 pH의 감소는 혈관평활근의 수축성을 감소시키는데 이는 세포외 pH 감소에 의한 혈관평활근의 혈관수축물질에 대한 반응성 감소, 혈관평활근 세포내 $Ca^{2+}$ 유입 억제 그리고 $Ca^{2+}$에 대한 혈관평활근의 민감성 감소에 의하여 일어난 것으로 추정할 수 있었다.

• 한국축산식품학회지
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• 제28권2호
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• pp.160-164
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• 2008

돼지 뒷다리 부위 주요 근육 4개와 등심 근육으로 제조 된 햄의 이화학적 특성과 관능적 특성을 비교한 결과, 햄 제조에 사용된 원료육의 pH는 Longissimus 근육과 다른 4개의 뒷다리 부위 근육들 간에 차이가 없었으나 햄 제품의 pH에서는 Longissimus 근육 햄에 비해 Rectus femoris 근육 햄이 유의적으로 높은 pH를 나타내었으며(p<0.05), Longissimus 근육 햄의 pH 값이 가장 낮았다(p<0.05). 일반성분을 비교한 결과, 단백질 함량에서만 Longissimus 햄이 Rectus femoris, Semimembranosus, Gluteus medius 근육으로 제조된 햄보다 유의적으로 높았다(p<0.05). 제품색 특성 중 Hunter L 값은 Longissimus dorsi 근육이 가장 높았으며, Rectus femoris, Gluteus medius 근육이 가장 낮은 수치를 나타내었다(p<0.05). Hunter a값은 Rectus femoris, Biceps femoris, Gluteus medius 근육으로 제조된 햄들이 비슷한 수준을 나타내었으며, Longissimus 근육 햄에서 가장 낮았다(p<0.05). 조직감을 조사한 결과, 경도, 탄력성, 응집성, 검성, 씹힘성 모두 근육에 따른 차이가 발견되지않았다(p>0.05). 근육 햄들의 관능적 특성을 조사한 결과, 육안적 색도, 맛, 조직감은 근육간 차이가 없었으며(p>0.05), 풍미는 Semimembranosus 근육으로 제조된 햄이 가장 높은 점수를 받았고, Gluteus medius 근육으로 제조된 햄이 가장 낮았다(p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제15권1호
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• pp.66-71
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• 2002

We investigated the effect of fish oil (FOS) on growth performance, ruminal metabolism and fatty acid composition and physical characteristics of longissimus muscle in 10 steers and 10 bulls of Korean cattle. Concentrates diet was supplemented with FOS at 5% of the diet. FOS contained 3.34% eicosapentaenoic acid (EPA) and 24.87% docosahexaenoic acid (DHA) of total fatty acids by weight. Average daily weight gain and feed efficiency were not affected (p>0.871) by FOS, but feed intake was decreased. FOS had lower (p<0.003) pH and higher (p<0.001) $NH_3$-N than that of control. There was a treatment effect (p<0.001) for serum cholesterol concentrations. FOS increased (p<0.009) concentrations of n-3 fatty acids, including linolenic, EPA and DHA in longissimus muscle. Physical traits were significantly (p<0.015) changed by feeding FOS except for pH and lightness (L). We concluded that the fatty acid composition and physical properties of the muscle in fattening Korean cattle can be altered by feeding 5% FOS.

• Asian-Australasian Journal of Animal Sciences
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• 제23권12호
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• pp.1639-1644
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• 2010

An experiment was conducted to evaluate the effects of dietary acetyl-L-carnitine (ALC) on growth performance, carcass characteristics, meat quality and lipid metabolism in broilers. A total of 240 one-day-old male Arbor Acres broilers were randomly allocated to 4 dietary treatments (0, 300, 600, and 900 mg/kg dietary ALC supplementation, respectively). Compared with the control treatment, addition of ALC resulted in lower (linear effect, p<0.05) ADG and AFI. Abdominal fat percentage decreased (linear effect, p<0.05) as dietary ALC was increased, but there was no effect on dressing percentage, breast muscle percentage or thigh muscle percentage. Breast muscle pH value 24 h post-mortem increased (linear effect, p<0.05), but there were no significant differences among treatments. However, thigh muscle pH value increased (linear effect, p<0.05) as dietary ALC was increased. Breast and thigh muscle $a^*$ values increased (linear effect, p<0.05), and breast and thigh muscle $b^*$ values decreased (linear effect, p<0.05) with increased ALC in the diet. In addition, breast and thigh muscle shear force value decreased (linear effect, p<0.05) as dietary ALC was increased. Total cholesterol, triglyceride, low-density lipoprotein cholesterol and lipoprotein lipase decreased (linear effect, p<0.05) and free fatty acid and lipase in serum increased (linear effect, p<0.05) with increased ALC in diets.

• 한국식품영양과학회지
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• 제11권4호
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• pp.47-52
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• 1982

broiler의 가슴근육(筋肉)과 다리근육(筋肉)을 고온(高溫)$(30^{\circ}C)$과 저온(低溫)$(2^{\circ}C)$에 저장(貯藏)하였을때 저장기간(貯藏期間) 경과(經過)에 따른 무기물함량(無機物含量)과 사후(死後) 생화학적(生化學的) 고찰(考察)하였으며 가슴근육(筋肉)과 다리근육(筋肉)은 $2^{\circ}C$와 $30^{\circ}C$에 저장(貯藏)하면서 0.4.8. 20 32시간마다 실험분석(實驗分析)한 결과(結果)는 아래와 같다. (1) 다리근육(筋肉)과 가슴근육(筋肉)은 물리적조성(無機物組成)에 차이(差異)가 있다. (2) 전질소함량(全窒素含量)은 가슴근육(筋肉)과 다리근육(筋肉)이 저장온도(貯藏溫度)와 저장기간(貯藏期間)에 따라 변화(變化)의 유의차(有意差)가 인정(認定)되었다.(P<0.05) (3) 가슴근육(筋肉)의 인산(燐酸)(P<0.05), 마그네슘(P<0.05) 나트륨(P<0.025) 함량은 다리근육보다 높게 나타났으나 저장온도(貯藏溫度)나 기간(期間)에 따른 변화(變化)는 없었다. (4) 칼슘과 철함량(含量)은 근육(筋肉)의 부위(部位)에 따라서는 차이(差異)가 없으나 저장기간(貯藏期間)과 온도(溫度)에 있어서는 감소(減少)되었다.(P<0.01) (5) 나트륨은 여러 요인간(要因間)에는 유의차(有意差)가 없었으며 pH는 다리근육(筋肉)과 가슴근육간(筋肉間)에 유의차(有意差)가 인정(認定)되었다(P<0.05). 극한(極限) pH는 8시간에 보였으나 고온저장(高溫貯藏)한 가슴근육(筋肉)은 20시간(時間)에 보였다. 저온저장(低溫貯藏)한 가슴근육(筋肉)의 pH감소(減少)는 고온저장(高溫貯藏)한 가슴근육(筋肉)보다 빨랐다. (6) 가슴근육(筋肉)의 침입도(侵入度)는 다리근육(筋肉)보다 높았다(P<0.005) (7) 저온저장(貯藏)한 가슴근육(筋肉)과 고온저장(高溫貯藏)한 다리근육(筋肉)은 사후강직(死後强直)이 없었으며 저온저장(低溫貯藏)한 다리근육(筋肉)과 고온저장(高溫貯藏)한 가슴근육(筋肉)은 4시간에 사후강직(死後强直)이 발생(發生)하였다.

• 대한정형도수물리치료학회지
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• 제15권2호
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• pp.50-62
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• 2009

Purpose: to analyze and compare mucsle activity of Quadriceps femoris depending on the existence of taping while normal people walk forward and backward on treadmill when the slope and speed changes on treadmill. Method: Among 40 people who participated in this study, 20 experimenter who apply a taping walk forward and backward to 0%, 5%, 10% gradient per 2km/h and 4km/h using treadmill to give arbitrary walking behavior, 20 experimenter who doesn't apply a taping also walk forward and backward to 0%, 5%, 10% gradient per 2km/h and 4km/h using treadmill. To analyze muscle activity, We use an electromyography and Kinesio tape of good elasticity for obtained suffient effects in the experiment. Result: During backward walking in 2km/h, Vastus medialis and Vastus lateralis showed significant differences(p<0.05) when apply a taping. During backward walking in 2km/h, Vastus medialis and Rectus femoris, and Vastus lateralis all showed significant differences(p<0.05). During backward walking in 2km/h, Vastus medialis and Vastus lateralis showed significant differences in 10% gradient(p<0.05). During backward walking in 4km/h, Vastus medialis and Rectus femoris, and Vastus lateralis all showed significant differences(p<0.05). During backward walking in 4km/h, By the difference in slope, Vastus medialis and Vastus lateralis showed significant differences between 0% and 10% gradient(p<0.05). Conclusion: In comparison to muscle activity of Quadriceps femoris when apply a taping according to slope and speed during forward and backward walking on treadmill, when apply a taping and walk backward and 10% gradient on treadmill in 4km/h, maximum of muscle activity is shown.

• Asian-Australasian Journal of Animal Sciences
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• 제27권7호
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• pp.996-1002
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• 2014

An experiment was conducted to evaluate the effects of dietary alpha-lipoic acid (LA) and acetyl-L-carnitine (ALC) on growth performance, carcass characteristics and meat quality in Arbor Acres broilers. A total of 486 1-d-old male Arbor Acres broilers were randomly allocated to 9 dietary treatments, 9 treatments were group A (0 mg/kg LA and 0 mg/kg ALC), group B (50 mg/kg LA and 0 mg/kg ALC), group C (100 mg/kg LA and 0 mg/kg ALC), group D (0 mg/kg LA and 50 mg/kg ALC), group E (50 mg/kg LA and 50 mg/kg ALC), group F (100 mg/kg LA and 50 mg/kg ALC), group G (0 mg/kg LA and 100 mg/kg ALC), group H (50 mg/kg LA and 100 mg/kg ALC), group I (100 mg/kg LA and 100 mg/kg ALC). Birds were slaughtered at 42 days old. Average daily gain (ADG), average feed intake (AFI), feed conversion rate (FCR), eviscerated rate, breast muscle percentage, thigh muscle percentage, abdominal fat percentage, liver weight, muscle color ($L^*$ value, $a^*$ value, $b^*$ value), pH values at 45 min and 24 h postmortem were measured. Results showed that there existed an interaction between LA and ALC in growth performance of broilers, carcass traits and meat quality. The overall result is that high level of LA and ALC led to lower AFI, ADG (p<0.01), lower abdominal fat percentage, liver weight (p<0.01), lower $L^*$ value, $a^*$ value, and $b^*$ value of breast muscle, $L^*$ value of thigh muscle (p<0.05), and higher FCR (p<0.01), eviscerated rate (p<0.01), breast muscle percentage, thigh muscle percentage (p<0.05), $a^*$ value, pH 45 min and pH 24 h of thigh muscle (p<0.01). These results suggested that dietary LA and ALC contributed to the improvement of meat quality in broilers.

• Asian-Australasian Journal of Animal Sciences
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• 제33권12호
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• pp.1999-2007
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• 2020

Objective: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. Methods: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4℃. Results: Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a^⋆, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L^⋆) and yellowness (b^⋆). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL. Conclusion: The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.

• 대한물리의학회지
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• 제12권1호
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• pp.75-81
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• 2017

PURPOSE: The purpose of this study was to compare the activity of the abductor hallucis (AbdH) muscle during short foot exercise (SFE) using foot orthosis (SFE-FO) and the windlass effect (SFO-WE) while sitting and in a one-leg standing position. METHODS: We recruited fourteen subjects with normal feet for this study. Surface electromyography (EMG) was used to measure the muscle activity of the AbdH muscle during SFE, SFE-FO, and SFE-WE while sitting and in a one-leg standing position. Three trials consisting of a 5 s hold for each of the three exercises were performed to measure the EMG activity of the AbdH muscle. Exercise type and position were randomly assigned. Two-way repeated-measures ANOVA was used to analyze the effects of exercise type (SFE vs. SFE-FO vs. SFE-WE) and position (sitting vs. one-leg standing position) on AbdH muscle activity. A statistical significance was set at ${\alpha}=.05$. RESULTS: The EMG activity of AbdH muscle in the SFE-WE exercise was significantly greater than that during SFE and SFE-FO in both exercise positions (p<.001). In addition, the EMG activity of the AbdH muscle in the one-leg standing position was significantly higher than that while sitting (p<.001) during all three exercises. CONCLUSION: These results suggest that SFE-WE is a more effective strengthening exercise than SFE or SFE-FO for activating the AbdH muscle.