• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.731-738
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• 2003

The technique known as proteomics is useful for characterizing the protein expression pattern of a particular tissue or cell type as well as quantitatively identifying differences in the levels of individual proteins. In present study, we carried out the comparative expression patterns of white and red muscles. We used the two-dimensional electrophoresis(2-DE) for analyzing the protein expression. Proteins isolated from porcine white and red muscles were separated by 12% poly-acrylamide gel and then were detected by coomassie blue and silver staining. More than 600 protein spots were detected on each 2-DE gel. By visual analysis of the stained gel, five proteins were identified to be differentially expressed in the white vs red muscle. By database searching based on the molecular weights and pI(isoelectric point) of the five proteins, three of them were found to be most close to troponin I, T and myoglobin. However, further researche is needed for identification and functional analysis of the unidentified proteins. In conclusion, we found five proteins, which are differentially expressed in the white vs red muscle. The functional analysis of the differentially expressed proteins will provide valuable information on biochemical characteristics of the muscle type.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.423-429
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• 2005

Properties of pant surimi derived from porcine longissimus muscle were investigated Rapid glycolysis of muscle reduced yield $\%$ of water-washed pork and moisture $\%$ of pent surimi because of ie lower ultimate pH. Gel Hardness was significantly (p<0.05) higher in pork surimi from rapid glycolysis muscle, but springiness was higher (p<0.05) in pork surimi from normal glycolysis muscle. SDS-PAGE pattern showed denaturation of sarcoplasmic proteins onto myofibrillar proteins in rapid glycolysis muscle, resulted in dark color and hard texture of pork surimi. Color and texture of gels were related with water-holding capacity of muscle proteins and moisture $\%$ in gel matrix. Results imply that glycolysis rate of porcine muscle at postmortem could affect gel properties of pork surimi, and muscle with rapid glycolysis muscle could produce a hard texture of pork surimi and dark color.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.5
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• pp.701-710
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• 2019

Objective: This study investigated the effect of different acute heat stress (HS) levels on chicken meat quality and ultra-structure. Methods: Chickens were randomly divided into 7 groups to receive different HS treatments: i) $36^{\circ}C$ for 1 h, ii) $36^{\circ}C$ for 2 h, iii) $38^{\circ}C$ for 1 h, iv) $38^{\circ}C$ for 2 h, v) $40^{\circ}C$ for 1 h, vi) $40^{\circ}C$ for 2 h, and vii) un-stressed control group ($25^{\circ}C$). Blood cortisol level, breasts initial temperature, color, pH, water holding capacity (WHC), protein solubility and ultra-structure were analyzed. Results: HS temperatures had significant effects on breast meat temperature, lightness ($L^*$), redness ($a^*$), cooking loss and protein solubility (p<0.05). The HS at $36^{\circ}C$ increased $L^*{_{24h}}$ value (p<0.01) and increased the cooking loss (p<0.05), but decreased $a^*{_{24h}}$ value (p<0.05). However, as the temperature increased to $38^{\circ}C$ and $40^{\circ}C$, all the values of $L^*{_{24h}}$, cooking loss and protein denaturation level decreased, and the differences disappeared compared to control group (p>0.05). Only the ultimate $pH_{24h}$ at $40^{\circ}C$ decreased compared to the control group (p<0.01). The pH in $36^{\circ}C$ group declined greater than other heat-stressed group in the first hour postmortem, which contributed breast muscle protein degeneration combining with high body temperature, and these variations reflected on poor meat quality parameters. The muscle fiber integrity level in group $40^{\circ}C$ was much better than those in $36^{\circ}C$ with the denatured position mainly focused on the interval of muscle fibers which probably contributes WHC and light reflection. Conclusion: HS at higher temperature (above $38^{\circ}C$) before slaughter did not always lead to more pale and lower WHC breast meat. Breast meat quality parameters had a regression trend as HS temperature raised from $36^{\circ}C$. The interval of muscle fibers at 24 h postmortem and greater pH decline rate with high body temperature in early postmortem period could be a reasonable explanation for the variation of meat quality parameters.

• Journal of Korean Physical Therapy Science
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• v.24 no.1
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• pp.22-28
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• 2017

Purpose: The purpose of this study was to investigate the changes in the activity of the thigh muscle(rectus femoris, vastus medial/ lateralis, hamstring medial/lateralis) which are caused by the change cf lower extremity muscle activity to speed and inclination during forward and backward walking on the treadmill. Method: Twenty healthy young adults were recruited. The subjects were given a warm-up for 1 minute at the speed of 2.0km/h before exercise, and 2km/h to 4km/h from 10% to 4km/h in the frontal and backward walking. Result: In the present study, it was found that the muscle activity of the lateral broad and inward wide muscles increased when the treadmill was backward for 40 seconds without training. And the femur and the muscle were significantly different from 10% to 4km/h(p<.05). Conclusion: These findings suggest that in the treadmill, it is effective in increasing the leg strength in the backward walking than in the forward walking. And it was concluded that muscle activity increased at 4km/h when the speed was 2km/h when backward walking.

• Applied Biological Chemistry
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• v.21 no.2
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• pp.109-111
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• 1978

This study was undertaken in order to observe the differences of the changes in the water-holding capacity (WHC), extractability of proteins (EP) and pH value of ovine muscle during storage. WHC decreased gradually after slaughter, reached to minimum at about 2-4hr after death as well as that of pH value and then these were recovered along with the progress of the storage. The same tendency was observed in EP but the degree of the changes in pH value up to 6hr after slaughter was more rapid this that of WHC and EP. After the fourth day, the rate of recovery in WHC, EP and pH value in ovine muscle during storage showed similar pattern.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.142-148
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• 2001

Comparisons in physicochemical characteristics of longissimus muscle between the Korean native pig(KNP: 75kg of slaughter weight and 240 days of age) versus Landrace(110kg of slaughter weight and 180 days of age) are as below. Compared with Landrace, KNP had a greater drip loss resulting from a lower muscle pH and water holding capacity, greater L*(lightness), a*(redness) and b*(yellowness) values in muscle color, and a greater L* value and smaller a* and b* values in attached backfat color. Tenderness were greater in the Korean native pig. Moreover, KNP had a greater number of muscle fibers and a smaller diameter of the fiber when examined by scanning electron microscopy. In sum, the Korean native pig, compared with Landrace, had a greater redness in meat color, a greater whiteness in fat color; the lower WHC and greater tenderness of the former apparently resulted from the lower slaughter weight rather than from a species difference.

• Journal of the Korean Society for Precision Engineering
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• v.14 no.5
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• pp.100-107
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• 1997

A pneumatic artificial muscle type of actuator, which acts similar to human muscle, is developed recently. In this paper, an adaptive controller is presented for the trajectory tracking problem of a two-degree- of-freedom manipulator using two pairs of pneumatic artificial muscle actuators. Due to the nonlinearity and the uncertainty on the dynamics of the actuator, it is difficult to make the effective control schemes of this system. By the adaptive control law which inclueds a nonlinear "feedforward" term compensating paramet- ric uncertainties in addition to P.I.D. scheme, both golbal stability of the system and convergence of the tracking error are guaranted. The effectiveness of the proposed control method for the manipulator using this actuator is illustrated through experiments.periments.

• Korean Journal of Veterinary Research
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• v.55 no.3
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• pp.175-179
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• 2015

Proteases play important roles in parasite development and host parasite interactions. The protease of Kudoa spp. has been recognized as a key factor of severe proteolysis of fish muscle post-mortem; however, there is little information available regarding the protease of Kudoa (K.) septempunctata, which was recently identified as a cause of food poisoning in humans. The present study was conducted to isolate and characterize proteases to elucidate the type of protease contained in the parasite and determine the optimal pH for protease activity. We confirmed the cysteine protease and metalloprotease produced by K. septempunctata. While the cysteine protease showed optimal activity at pH 5 that decreased rapidly with increasing pH, the optimal activity of metalloprotease was pH 7, and it remained stable from pH 6 to pH 8. These results indicate that the pH of cysteine protease is not proper for fish muscle postmortem, and that metalloprotease can act in human intestines. Overall, the present study provides important information that improves our understanding of the role of protease physiology and the subsequent food poisoning caused by K. septempunctata.

• The Journal of Korean Academy of Orthopedic Manual Physical Therapy
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• v.14 no.2
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• pp.60-67
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• 2008

Purpose : The purpose of this study is to investigate that the change of lower-limb muscle activity when normal gait and assistive gait of older. Methods : The selected subjects of this study were 11 older who be in good physical health and have not problem to gait and over 60 age to analyze the muscle activity. This study has been conducted to analyze the muscle activity of normal gait and assistive gait in unitary status without any contrast group. We have them gait condition of a gradient of 0% and velocity of 1km/h, 2km/h, 3km/h electrode were attached to the motor point of Rectus femoris, Hamstrings, Tibialis anterior, Calf muscle. When normal gait and assistive gait performs, there are meaningful differences that the muscle activity takes a small drop in Rectus femoris by 9.17% at 1km/h, 9.79% at 2km/h, 13.80% at 3km/h, hamstring by 14.78% at 1km/h, 17.82% at 2km/h, 17.26% at 3km/h, Tibialis anterior by 24.38% at 1km/h, 23.85% at 2km/h, 33.52% at 3km/h, Calf muscle by 13.68% at 1km/h, 16.70% at 2km/h, 18.37% at 3km/h(p<0.05). Results : They show the significant difference in statistical figure. We've received the significant through the comparison between normal gait and assistive gait. These results will be utilized for the preliminary date in the future.

• The Korean Journal of Physiology and Pharmacology
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• v.1 no.5
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• pp.555-563
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• 1997

The effects of pH on $K^+$ currents were investigated in single smooth muscle cells isolated from the thoracic aorta of Wistar-Kyoto rats. Whole-cell $K^+$ currents were recorded in the conventional configuration of the voltage-clamp technique. Pinacidil (10uM) activated the whole-cell current and the pinacidil-activated current was completely inhibited by glibenclamide (10uM) , an inhibitor of ATP-sensitive $K^+$ channel ($K_{ATP}$ channel). Pinacidil-activated current was reversed at near the $K^+$ equilibrium potential. This current was time- and voltage-independent and reduced by elevating intracellular ATP. Pinacidil-activated current was reduced by lowering the external pH. However, alteration of internal pH has controversial effects on pinacidil-activated current. When the single cell was dialyzed with 0.1 mM ATP, alteration of internal pH had no effect on pinacidil-activated $K^+$ current. In the contrast, when the single cell was dialyzed with 3 mM ATP, pinacidil-activated current was increased by lowering internal pH. Our results suggest that $K^+$ channel activated by pinacidil may be $K_{ATP}$ channel and internal $H^+$ may reduce the inhibitory effect of ATP on $K_{ATP}$ channel.