• Food Science of Animal Resources
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• v.34 no.2
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• pp.185-191
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• 2014

This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire ${\times}$ Landrace ${\times}$ Duroc (YLD), Yorkshire ${\times}$ Chester White ${\times}$ Yorkshire (YCY), and Yorkshire ${\times}$ Berkshire ${\times}$ Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at $0^{\circ}C$ for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.

• Anatomy and Cell Biology
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• v.56 no.1
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• pp.46-53
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• 2023

It is unclear whether forearm and crural muscle fibers extend distally across the wrist and ankle joints, respectively. We hypothesized, in late-term fetuses, an over-production of muscle bellies extending over the joint. Muscle fibers in histological sections from unilateral wrists and ankles of 16 late-term fetuses (30-40 weeks) were examined and compared with 15 adult cadavers. Muscle fibers of the flexor digitorum profundus (FDP) and flexor digitorum superficialis (FDS) in fetuses, especially muscle bellies to the third and fourth fingers, were found to extend far distally beyond the radiocarpal joint. The extensor digitorum and extensor pollicis longus on the extensor side of the wrist were found to carry distally-extending muscle fibers, but these fibers did not extend beyond the distal end of the radius. In the ankle, most muscle bundles in the flexor hallucis longus (FHL), fibularis brevis (FB) and extensor digitorum longus extended distally beyond the talocrural joint, with most FB muscle fibers reaching the level of the talocalcaneal joint. In adult cadavers, muscle fibers of the FDP and FHL did not reach the levels of the radiocarpal and talocrural joints, respectively, whereas the FB muscle belly always reached the talocalcaneal joint. Similarly, some of the FDS reached the level of the radiocarpal joint. Generally, infants' movements at the wrist and ankle could result in friction injury to over-extended muscle. However, the calcaneal and FDP tendons might protect the FB and FDS tendons, respectively, from friction stress.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.921-927
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• 2011

To compare pork quality from different pig species domesticated for Korean consumers, the meat quality characteristics of 5 different pure breeds of Landrace (L), Yorkshire (Y), Duroc (D), Berkshire (B), and Chester White (C) were determined from the 3 parts of loins, butts, and bellies. The fat content of loins was higher in breed D than in the other breeds, while that of butts and bellies was higher in breed B. The CIE color $a^*$ and $b^*$ values of the loins and butts from breed C were lower than those of the other breeds, but the color values of the belly part did not significantly differ by breed due to the high fat accumulation. The drip loss and cooking loss significantly differed depending on meat parts: breeds D and B were inferior in loins and butts but superior in bellies. The lipid oxidation of raw meat did not increase during the 7 d storage. The cooked butts of breed C had less thiobarbituric acid-reactive substances values than those of the other breeds at 7 d, and the cooked bellies of breeds D and B had less. Moreover, there were only minimal differences in fatty acid compositions by pork breed and part. From the view points of the physicochemical and organoleptic analysis of pork from different pig species, it is estimated that breed D had better meat quality in the loin part and breed B had better meat quality in the butt. The belly meat quality of breed C showed the least value. Although the meat quality of pig species differed depending on the parts and it was difficult to compare the meat quality of a part using the meat quality parameters of another part, the result of this study could provide basic information that can be used to improve the meat quality of different parts of pig species.

• Journal of the military operations research society of Korea
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• v.8 no.1
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• pp.77-98
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• 1982

Experiments have been performed for estimating the individual muscle capabilities of the biceps brachii and the quadriceps femoris muscle. The surface EMG has been recorded on the bellies of the biceps brachii and the quadriceps femoris muscle during isometric contractions at $50\%,\;75\%,\;and\;100\%$ MVC. The rectified EMG amplitudes of the maximum voluntary contraction (MVC) were in the range of $2.8\~3.0\;mV\;and\;6.9\~7.2\;mV$ the biceps brachii and the quadriceps femoris, respectively. In the biceps brachii, Type S motor units were recruited in the range of $41\~49\%$ MVC; and Type F motor units were recruited in the range of $51\~59\%$ MVC, In the quadriceps femoris, Type S, Type SF, and Type F motor units were recruited in the ranges of $31\~38\%,\;33\~48\%$, and $21\~29\%$ MVC respectively.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.15-20
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• 2000

The effects of dietary chitosan on lipid oxidation, fatty acid composition and blood profile of porks were investigated. A total 24 pigs(55$\pm$5kg) were fed a control diet (a commercial diet) or chitosan-supplemented diets (T1; 0.2% chitosan, T2; 0.4% chitosan, T3; 0.6% chitosan) for 6 weeks. After six weeks, pigs were slaughtered and bellies were collected from each treatment group. Samples were stored at 0$\pm$1$^{\circ}C$ for 14 days. The thiobarbituric acid reaction substance(TBARS) values of all the treatments increased until 7 days of storage. The fatty acid and crude fat composition of all the treatments were not changed during storage significantly. The total cholesterol and triglyceride in blood chemistry tend to lower chitosan supplemented groups then control group.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.710-718
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• 2011

The effects of organic acids mix (0.4%) and modified atmosphere packaging (MAP) on the storage quality of sliced bacon were investigated. Pork bellies were treated with or without organic acids at the curing stage. The organic acids mix comprised 35% sodium acetate, 25% salt, 15% calcium lactate, 11% trisodium citrate, 7% ascorbate, and 7% citric acid. The cured pork bellies were smoked and packaged with 50% $CO_2$ + 50% $N_2$ (50% $CO_2$-MAP) and 100% $N_2$ (100% $N_2$-MAP), and stored at $5^{\circ}C$ for 14 d. The 50% $CO_2$-MAP showed a higher pH value (p<0.05) up to 10 d, a lower protein deterioration (p<0.05) as measured by volatile basic nitrogen (VBN) from 6 to 14 d, and a higher color value of lightness (CIE $L^*$) compared to 100% $N_2$-MAP. The development of lipid oxidation measured by thiobarbituric acid reactive substance (TBARS) values seemed to be effectively controlled throughout the storage period in both 50% $CO_2$-MAP and 100% $N_2$-MAP regardless of the application of organic acids. The 50% $CO_2$-MAP inhibited the growth of aerobic and anaerobic bacteria (p<0.05) both in non-added and bacon added with organic acids mix. The 50% $CO_2$-MAP alone seemed to be effective in delaying the growth of bacteria since the use of organic acids mix gave no additional effects. The addition of organic acids mix lowered the pH value (p<0.05), effectively retarded the protein deterioration (p<0.05), and showed a higher color value of lightness (CIE $L^*$) value (p<0.05) and lower color value of redness (CIE $a^*$) value (p<0.05). In conclusion, 50% $CO^2$-MAP showed better quality and self-life of sliced bacon during storage. However, the beneficial effect of organic acids mix was not noticed in the concentration used in this experiment.

• Journal of Pharmacopuncture
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• v.9 no.3 s.21
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• pp.89-95
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• 2006

Objectives : This study is to research if any acupucture points are more effective, when Mahuang-chuanwu herbal acupucture is applied to the theatment of obesity. Methods : We searched oriental medical literatures and papers. Results : 1. Mahuang-chuanwu Herbal Acupuncture consists of distilled water of Ma-hunag and Chuan-wu, and it has the following effects : channel-warming, cold-dispering and eliminating damp. therefore it is applied to the treatment of obesity. 2. The acupuncture points, which have effects of channel-warming, cold-dispering and eliminating damp, are six : Kwanwon(Cv4), Kihae(CV6), Changmun(Liv13), Chok-samni(St36), Chung-wan(Cv12), Chonchu(St25). And Kwanwon(Cv4), Kihae(CV6), Changmun(Liv13), Chung-wan(Cv12), Chonchu(St25) locate on the abdomen. 3. Morbidly obese people, especially those in which their bellies are very large, are so because often the binding properties of the Taemaek(G26) have weakend. therefore Taemaek(G26) will be more effecive than Changmun(Liv13) that locate on right below the free end of the 11th rib, at the lateral side of the chest. 4. Mahuang-chuanwu Herbal Acupuncture will be most effective on the treatment of obesity with cold and damp as additional treatment, when it is injected into Kwanwon(Cv4), Kihae(CV6), Chonchu(St25), Taemaek(G26).

• The Korean Journal of Pain
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• v.8 no.1
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• pp.149-151
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• 1995

Piriformis syndrome is a syndrome of low back and leg radiating pain thought to be due to a chronic contracture of the piriformis muscle that causes irritation of the sciatic nerve. The piriformis muscle is a flat pyramidal muscle, an external rotator and abductor of the hip, originating from the front of the sacrum and inner aspect of the sacroiliac joint, then passes laterally out of the sciatic notch to attach posteriorly to the greater trochanter of the femur, the sciatic nerve passes between the two bellies of the muscle. Mechanical irritation of the sciatic nerve by an inflammatory reaction of the piriformis muscle and its fascia at this pelvic level causes pain to radiate in the dermatomal regions of the nerve roots similar to that disk entrapment. diagnosis of piriformis syndrome is made primary on the basis of history and clinical examination. The incidence is considerably higher in women, with the reported ratio of women to men of 6:1. These patients frequently present with associated symptoms of pelvic pain and/or dyspareunia. Symptoms are usually unilateral but occasionally be bilateral. We had a 42 year-old woman patient with low back and left leg radiating pain and dyspareunia treated by caudal steroid and local anesthetic.

• Journal of Medicine and Life Science
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• v.15 no.1
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• pp.12-15
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• 2018

Digastric and stylohyoid muscles are located in the suprahyoid region. There have been few studies about the general morphology of stylohyoid muscle and its relationship with digastric muscle. During routine educational dissection, unusual insertion of bilateral stylohyoid muscle was found in the cadaver of a 92-year-old Korean male, whose cause of death was 'aspiration pneumonia'. Stylohyoid muscle arose from the styloid process, and inserted onto the intermediate tendon of digastric muscle and the hyoid bone on both sides. Each digastric muscle normally consists of an anterior belly, intermediate tendon and a posterior belly. In this cadaver, there were two anterior bellies on right side while one anterior belly was found on left side. Stylohyoid muscle ran medial to the intermediate tendon of digastric muscle on both sides. The anatomical relationship between stylohyoid and digastric muscles was reviewed based on morphological and embryological point of view.

• The Journal of Korean Physical Therapy
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• v.21 no.1
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• pp.19-25
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• 2009

Purpose: We investigated the changes that effects of load stimulation (LS) on static balance and muscle activities in normal healthy elders and chronic stroke patients. Methods: Subjects were instructed twenty normal healthy elders (8 men and 12 women) and ten chronic stroke patients (4 men and 6 women). They were tested while standing on a force platform under two conditions; LS, no LS were applied in random order. Prior to testing, adhesive surface EMG electrodes were fastened to the skin overlying the right (non-paralytic side in stroke patient) bellies of tibialis anterior (TA) and lateral gastrocnemius (LG) muscles. They were assessed on postural sway and %MVC (Maximum voluntary contraction) of TA and LG. Results: Participants showed that the application of LS brought about a decrease in postural sway as expressed by average sway path and velocity. %MVC of TA and LG were increased. The application of LS to normal and stroke patients decreases postural sway during quite stance. Conclusion: These findings the application of LS to normal and stroke patients improves static balance.