• 한국축산식품학회지
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• 제27권4호
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• pp.469-474
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• 2007

본 연구에서는 한우 앞다리살 부위육인 극상근(Supraspinatus m.)의 포장방법(랩포장, 진공포장 및 가스포장)에 따른 냉장 저장 중 품질변화를 살펴보았다. 포장방법에 따른 pH 변화는 차이가 없었으며, VBN가는 가스포장구의 경우 저장 25일에도 17.65 mg%로 다른 포장구에 비해 낮은 수준이었다. 포장감량은 진공포장구, 랩포장구, 가스포장구의 순으로 높았으며, 육색은 가스포장구가 저장기간 동안 안정적 육색 값을 나타내었다. 경도는 포장구 중 가스포장구의 경도가 저장 15일에 1.74 kg으로 랩포장구의 2.57 kg 보다 낮았다. 총균수는 랩포장구에서 저장 20일에 8.50 log CFU/g로 가식권에 벗어났으나, 가스포장구의 경우 저장 25일에도 7.41 log CFU/g로서 다른 포장구에 비해 다소 저장성이 지연됨을 알 수 있다. 또한 진공포장구와 가스포장구는 랩포장구에 비하여 낮은 대장균군수를 나타내었다. 따라서 한우 극상근을 냉장 저장할 경우 가스포장 하는 것이 극상근의 품질 변화 없이 연도를 증진시키는 방법 이라 사료된다.

• 대한견주관절학회:학술대회논문집
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• 대한견주관절학회 1998년도 학술대회
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• pp.41-42
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• 1998

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2005년도 제36차 추계 학술발표대회
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• pp.221-224
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• 2005

본 연구는 한우 앞다리살 부위육인 극상근(supraspinatus m.)의 포장방법(일반포장, 진공포장, 가스포장)에 따른 냉장 저장 중 품질변화를 살펴보았다. 포장방법에 따른 pH 변화는 차이가 없었으며, TBA는 대조구의 경우 저장 15일에 가식권을 넘었으나 진공포장과 가스포장구는 저장 25일째에도 산패도에 대한 큰 영향은 미치지 않았다. 포장감량은 진공포장, 대조구, 가스포장의 순으로 높았으며, 경도는 처리구 중 가스포장구가 가장 낮았다. 따라서 극상근의 연도와 저장성을 고려 할 때 가스포장이 적합한 것으로 사료되었다.

• Journal of Animal Science and Technology
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• 제57권12호
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• pp.42.1-42.14
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• 2015

Background: Dietary fats can alter the deposition and distribution of body fats in ruminants. The deposition and distribution of body fat play a vital role in the quality of ruminant carcasses and are of great commercial value since they influence the profitability and consumer acceptability of ruminant meat. The current study examined the effects of dietary blend of 80 % canola oil and 20 % palm oil (BCPO) on carcass characteristics, meat yield and accretion of fatty acid (FA) in subcutaneous, omental, perirenal, and mesentery adipose depots and m. supraspinatus (SS) in goats. Methods: Twenty four Boer crossbred bucks (BW $20.54{\pm}0.47kg$) were randomly assigned to diets containing on DM basis 0, 4 and 8 % BCPO, fed for 100 d and harvested. Results: Diet had no effect (P > 0.05) on slaughter weight, dressing percentage, carcass and non-carcass components, meat yield, color, moisture and carotenoid contents and weight of adipose tissues in goats. The proportion of C18:1n-9 and cis-9 trans-11 CLA in the omental, perirenal and SS was higher (P < 0.05) in goats fed 4 and 8 % BCPO compared with the control goats. Dietary BCPO reduced (P < 0.05) the proportion of C14:0 in the omental, perirenal and mesentery depots, C18:0 in the perirenal depot, C16:0 in the SS and C16:1n-7 in the SS, omental and perirenal tissues. Dietary BCPO enhanced the proportion of C18:1 trans-11 Vaccenic and C18:3n-3 in SS and C20:5n-3 in SS and mesentery depot. No significant changes were found in the FA composition of subcutaneous depot. Conclusions: Results indicate that dietary BCPO can be utilized to alter the FA composition of adipose tissues without detrimental effects on carcass characteristics in goats. Nonetheless, dietary BCPO is not an effective repartitioning agent for body fats in goats.

• 한방재활의학과학회지
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• 제29권3호
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• pp.173-182
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• 2019

This study is to report the effectivenes of Meridian-Test (M-test) in 2 cases on shoulder diseases. The M-test was applied to one patient diagnosed with as impingement syndrome and one patient diagnosed with tear of supraspinatus tendon. The changes in numeral rating scale and range of motion were identified to assess the progress of the treatment. After three times treatments, In example 1, the pain decreased from 6 to 0.5 and the range of flexion and abduction increased from $150^{\circ}$ to $180^{\circ}$. In example 2, the pain decreased from 6.5 to 1, and the range of shoulder flexion increased from $120^{\circ}$ to $170^{\circ}$, while the range of abduction increased from $90^{\circ}$ to $170^{\circ}$. Based on the above results, it would be effective to apply M-test to treat shoulder diseases in these two cases.

• 한국축산식품학회지
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• 제35권5호
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• pp.646-652
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• 2015

The beef forequarter muscle comprises approximately 52% of carcass weight. The objective of this study was to evaluate the physiochemical characteristics and meat color from forequarter muscle of Holstein steers. Fifteen forequarter muscles were trimmed of external connective tissue and fat. An experimental group of eight Holstein steers was assessed using meat color, water-holding capacity, drip loss, and Warner-Bratzler shear force value at the same quality grade. The M. omotransversarius (0.45 kg) had the highest (p<0.05) lightness (L*) value, whereas the M. teres major (0.4 kg) and M. triceps brachii (caput laterale) (0.52 kg) had the lowest (p<0.05) values. The M. semispanitus capitus (1.48 kg), which is a neck muscle, had the highest values for both redness (a*) and yellowness (b*), whereas the lowest (p<0.05) values were for the M. teres major. The M. omotransversarius, M. latissimus dorsi (1.68 kg), and M. rhomboideus (1.2 kg) were ranked high (p<0.05) in water-holding capacity. The drip loss value was the highest for the M. longissimus dorsi thoracis (p<0.05; 1.86 kg), while the M. infraspinatus (2.28 kg), M. supraspinatus (1.38 kg), M. brachiocephalicus (1.01 kg), and M. pectoralis superficialis (1.18 kg) had the lowest (p<0.05). The Warner-Bratzler shear force value indicated that the M. pectoralis profundus (3.39 kg), M. omotransversarius, and M. brachiocephalicus were the toughest (p<0.05), whereas the M. subscapularis (0.86 kg), M. longissimus dorsi thoracis, M. teres major, and M. infraspinatus were the most tender cuts (p<0.05). Here, muscle type explained most of the variability in the forequarter physiochemical characteristics. Thus, our findings suggest that these muscle profile data will allow for more informed decisions when selecting individual muscles to produce value-added products from Holstein steers.

• 대한수의학회지
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• 제14권2호
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• pp.135-150
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• 1974

한국재내산양(韓國在來山羊) 11마리의 전지근(前肢筋)을 절개하여 관찰하였던 바 다음과 같은 결과를 얻었다. 1. 한국재내산양(韓國在來山羊)의 전지(前肢)에서는 다음과 같은 근(筋)들을 관찰할 수 있었다. 승모근(僧帽筋) M. trapezus, 릉형근(菱形筋) M. rhomboideus, 완두근(腕頭筋) M. brachiocephalicus, 쇄골하근(鎖骨下筋) M. subclavius, 견갑횡구근(肩甲橫究筋) M. omotransv-ersarius, 란배근(瀾背筋) M. latissimus dorsi, 천흉근(淺胸筋) M. pectoralis guperficialis, 탐흉근(探胸筋) M. pectorlis profundus, 복거근(腹鋸筋) M. serratus ventralis, 삼각근(三角筋) M. deltoideus, 극하근(棘下筋) M. infraspinatus, 극상근(棘上筋) M. supraspinatus, 견갑하근(肩甲下筋) M. subscapularis, 대원근(大圓筋) M. teres major, 소원근(小圓筋) M. theres minor, 전완근막장근(前腕筋膜張筋) M. tensor fascia antebrachii, 삼두완근(三頭腕筋) M. triceps brachii, 주근 M. anconeus, 이두완근(二頭腕筋) M. biceps brachii, 상완근(上腕筋) M. brachialis, 조훼완근(鳥喙腕筋) M. coracobrachialis, 요완신근(橈腕伸筋) M. extensor carpi radialis, 고유제삼지신근(固有第三指伸筋) M. extensor digiti tertii proprius, 총지신근(總指伸筋) M. extensor digitorum cemmunis 고유제사지신근(固有第四指伸筋) M. extensor digiti quartii proprius, 척완신근(尺腕伸筋) M. extensor carpi ulnaris, 장모지외전근(長母指外轉筋) M. abductor pollicis longus, 척완굴근(尺腕屈筋) M. flexor carpi ulnaris, 요완굴근(橈腕屈筋) M. flexor carpi radialis, 원회내근(圓回內筋) M. pronator teres, 천지굴근(淺指屈筋) M. flexor digitorum suprficialis, 탐지굴근(探指屈筋) M. flexor digitorum profundus, 골간근(骨間筋) M. interosseus medius. 2. 천흉근(淺胸筋)과 심흉근(深胸筋)은 각각 전부(前部)와 후부(後部)로 명확히 분리(分離)되어있으며 특히 심흉근(深胸筋)의 전부(前部)와 후부(後部)는 서로 떨어져서 기시(起始)를 하고있어 그 사이에는 흉골(胸骨)이 노출되어 있었다. 3. 쇄골하근(鎖骨下筋)은 전예(全例)에서 관찰할 수 있었다. 4. 조탁흉근(鳥啄胸筋)은 소나 양에 비하여 매우 발달하였으며 특히 3예(例)에서는 더욱 발달하여 3개의 부분(部分)으로 되어있어 상완골 내측면 거의 전체를 덮고 있었다. 5. 주근, 소원근(小圓筋) 등 소동물(小動物)에서는 작은 근(筋)들이 매우 발달하였으나 장모지외전근(長母指外轉筋)은 엷고 작았다. 6. 반추류(反芻類)에서 가끔 볼 수 있는 M. extensor pollicis는 관찰할 수 없었다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권4호
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• pp.543-550
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• 2014

Fat and fatty acids in muscle and adipose tissues are among the major factors influencing meat quality particularly nutritional value and palatability. The present study was carried out to examine the effects of supplementing inorganic selenium (Se), iodine (I) and a combination of both on fatty acid compositions in serum, and supraspinatus (SS), longissimus lumborum (LL), and semitendinosus (ST) muscles in goats. Twenty-four, 7 to 8 months old, Kacang male goats with a mean live weight of $22.00{\pm}1.17kg$ were individually and randomly assigned into four groups of six animals each for 100 d of feeding prior to slaughter. The animals were offered the same concentrate (basal) diet as 1% of body weight with ad libitum amount of fresh guinea grass. The four groups were as follows: T1 (control) - basal diet without supplementation; T2 - basal diet with 0.6 mg Se/kg DM; T3 - basal diet with 0.6 mg I/kg DM; T4 - basal diet with combination of 0.6 mg Se/kg DM and 0.6 mg I/kg DM. The major fatty acids (FAs) detected in the serum were palmitic (C16:0), stearic (C18:0), oleic (C18:1n9) and linoleic (C18:2n-6), while the major FAs in the selected muscles were C16:0, C18:0 and C18:1n9 acids. The main polyunsaturated fatty acids (PUFA) detected in muscles and serum were (CI8:2n-6), linolenic acid (C18:3n-3), and arachidonic acid (C20:4n-6). No significant differences (p>0.05) were observed in the concentration of total saturated fatty acids (SFA) among the four groups. PUFA concentrations in the goats supplemented with Se (T2) were significantly higher (p<0.05) than the goats of the control group (T1). The PUFA: SFA ratio was significantly higher in the animals supplemented with dietary Se (T2) than those of control ones (T1). It is concluded that dietary supplementation of inorganic Se increased the unsaturated fatty acids in muscle. The supplementation of iodine with or without Se had negligible effects on muscle fatty acid content of Kacang crossbred male goats.

• 한국축산식품학회지
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• 제36권2호
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• pp.223-229
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• 2016

The carcass size performances and the meat quality of Gannan and Sibu yak were determined using M. supraspinatus (SU), M. longissimus thoracis (LT) and M.quadriceps femoris (QF). It is found that Sibu yak had significantly higher carcass weight (CW) than Gannan yak with difference of nearly 40 kg, as well as significantly higher eye muscle area (EMA), carcass thorax depth (CTD), round perimeter (RP), etc. The carcass performances of steer yak were significantly higher than heifer yak except meat thickness at round (MTR) (p<0.05). The results show that both yak breed and gender had significant effects on carcass performances. It could be seen that the variation of carcass size performances from breeds is as large as from gender (50.22% and 46.25% of total variation, respectively) through principal component analysis (PCA). Sibu yak had significantly higher L*, b*, WBSF, cooking loss and Fat content, while Gannan yak had significantly higher a*, press loss, protein content and moisture (p<0.05). Yak gender and muscle had insignificant effects on meat colour and water holding capacity (p>0.05). The variation of meat quality of yak from breed is up to 59.46% of total variation according to PCA. It is shown that the difference between breeds, for Gannan yak and Sibu yak, plays an important role in carcass size performance and meat quality.

• Asian-Australasian Journal of Animal Sciences
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• 제21권1호
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• pp.138-143
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• 2008

A study was conducted to evaluate nutritional value for twenty-one pork muscles. Ten market-weight crossbred pigs (five gilts and five barrows) were used for evaluating proximate chemical composition, cholesterol, total iron, calorie and fatty acid contents. As preliminary analysis revealed no noticeable sex effect, pooled data from both sexes were used for the final analysis. M. rectus femoris had the highest moisture content, while m. latissimus dorsi was lowest in moisture content (p<0.05). Protein content was highest for m. longissimus dorsi and lowest for m. supraspinatus (p<0.05). The tensor fasciae and latissimus dorsi muscles contained the highest intramuscular fat (p<0.05), while rectus femoris, adductor and vastus lateralis were lowest in intramuscular fat content. When simple correlations between chemical values were computed for the pooled dataset from all muscles, intramuscular fat had significant (p<0.05) negative linear relationships with moisture (r = -0.85) and protein (r = -0.51) contents. Calorie levels were not significantly affected by fat content, while rectus femoris and latissimus dorsi muscles showed lowest and highest calorie contents, respectively (p<0.05). Polyunsaturated fatty acid content was highest (p<0.05) for both m. adductor and m. rectus femoris, while it was lowest for m. longissimus dorsi. Collectively, the current study identified a large amount of variation in nutritional characteristics between pork muscles, and the data can be used for the development of muscle-specific strategies to improve eating quality of meats and meat products.