• The Journal of Korean Physical Therapy
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• v.10 no.2
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• pp.71-76
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• 1998

Twelve Spraque-Dawley healthy male rats(average weight ; 250g)were used to study the morphological changes of mitochondria, myofibril, muscle cell nucleus, triad. They were devided into 3 groups : normal daily activity (Group 1), 2weeks immobilization (Group 2), 4 weeks immobilization(Group 3). Left ankle of Group 2 and 3 were immobilized with plaster cast in $65^{\circ}$ plantarflexed position. The gastrocnemius were removed from 12 rats. Muscle fibers were observed electronmicroscopically by double staining with uranyl acetate and lead citrate, All the variables of Group 2 and 3 that selected in this study were significantly decreased when decreased with control value (p<.05) but also muscle fibers showed extensive damage, characterized by irregularity of mitochondrias and wide separation of myofibrils. irregularity and thinness of myofilaments and abnormal shape of muscle cell nucleus and unclear triad. Especially, sarcomere length of Group 3 were singnificantly decreased when compared with Group 2(p<.01).

• Applied Microscopy
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• v.19 no.2
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• pp.85-98
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• 1989

The ventricular myocardia of 14, 16, 18 and 20-day-old rat fetuses and newborns have been studies by light and electron microscopic morphometrics. The volume density of the myocyte and interstitial compartments as well as volume, surface and numerical density of nuclei were estimated by light microscopic morphometrics. Whereas, the volume density of myofibrils and glycogen granules as well as the volume, surface and numerical density of mitochondria were assessed by electron microscopic morphometrics. The volume density of myocyte compartment of the ventricular myocardia in developing fetuses decreased, but increased in newborn rats. On the other hand, the volume density of the interstitial compartment increased in growing fetuses and decreased in newborns. In all groups the volume, surface and numerical density of nuclei decreased gradually with elongation of myocytes. Conversely, the volume, surface and numerical density of mitochondria and volume density of myofibrils and glycogen granules in ventricular myocytes incresed. The increase in numerical density of mitochondria probably reflects an increase in metabolic activity. Sarcomere length also increased during development.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.578-583
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• 2012

The purpose of this study was to evaluate the ultrastructural and shear force changes of duck breast and leg meat during aging at $0^{\circ}C$. Pekin ducks (45 d old) purchased from Greemud Co. were used for this experiment, and were stored at $0^{\circ}C$ for 7 d in order to determine the changes of the meat structure using transmission electron microscopy (TEM) and shear force. At day 0, A-band, I-band, M-line and Z-line of sarcomeres were seen clearly, but sarcomeres started to lose structure and become extended in length from day 2. With extended aging periods, myofibrils were destroyed and symptoms of aging became more obvious. In the duck breast meat, some myofibrils were also destroyed at the Z-line, but were mainly destroyed at the M-line. The change in structure of duck leg meat over time was similar to that of breast meat. After five days and seven days of aging, mitochondria size and quantity were determined to be increased between the myofibrils. Shear force was decreased over time. From this study, aging at $0^{\circ}C$ was found to negatively influence the ultrastructure and shear force of duck meat.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.315-320
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• 2003

A total of 240 crossbred(Landrace ${\times}$ Yorkshire ${\times}$ Duroc) pigs were housed from 70 kg live weight and slaughtered at weights of 95, 105, 115 and 125 kg. The left side loins of carcass were obtained at 24 hr postmortem to measure pork quality. There were significant differences(p<0.01) in eye muscle area of pork loins between the slaughter weights of 95 and 105 kg. However, no differences were observed in pork than 105 kg of slaughter weight. Ultimate pH values were decreased with increasing slaughter weight and cooking loss was also reduced(p<0.01) at the heavier weights. Slaughter weights did not affect the shear force and intramuscular fat. However, dry matter(DM) and crude protein(CP) contents of loin were increased, and cooking loss and sarcomere length were decreased with increasing slaughter weight. The lightness(L$^{*}$) and redness(a$^{*}$) of pork loin were increased with increasing slaughter weight. Results suggested that pork quality may be improved when pig slaughter weight is increased from 95 to 125 kg.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.30-35
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• 1982

Ultrastructural changes in endomysial connective tissue, sarcolemma, transverse ridges and myofibrillar structures with particular attention given to Z-discs. A and I-filaments induced by heating to $80^{\circ}C$ were observed by transmission and scanning electron microscopy. Muscle heated to $80^{\circ}C$ produced granulation of sarcolemma aid ultrastructural changes and coagulation were observed in endomysial and sarcolemmal connective tissue. The edvient changes in myofibrillar structure were an increase in coagulation compactness of the A-band portion of sarcomere and disintegration of the I-bands. Z-discs appeared to be relative resistant to heat but I-filaments were observed to be most heat labile.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.716-725
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• 2017

The objective of this study was to determine the relationship between composition of muscle fiber types and meat quality traits of eight major muscles from Hanwoo steers. Longissimus lumborum (LL), psoas major (PM), semimembranosus (SM), semitendinosus (ST), gluteus medius (GM), triceps brachii (TB), rectus abdominis (RA) and superficialis flexor (SF) muscles were obtained from 9 Hanwoo steers and subjected to histochemical analysis. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of fiber types among these 8 major muscles. SF had the highest FNP of type I (55.9%), followed by PM (46.4%), TB (45.4%), RA (38.5%), LD (36.8%), GM (36.0%), SM (22.2%), and ST (18.8%). FAP of type IIB ranged from 9.9% in SF to 58.7% in ST. Meat quality traits, including fat content, myoglobin content, collagen content, CIE $L^*$ and $a^*$, drip and cooking loss, sarcomere length and Warner-Bratzler shear force, were all significantly (p<0.05) different among these muscles. Due to such diversities among these 8 muscles, lack of correlations were found between fiber type composition and meat quality traits. These results suggest that correlation for each individual muscle should be used to improve meat quality and profitability of retail beef cuts.

• Annals of Clinical Neurophysiology
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• v.6 no.2
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• pp.65-74
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• 2004

Limb-girdle muscular dystrophy (LGMD) is a heterogeneous group of inherited muscle disorders caused by the mutations of different genes encoding muscle proteins. In the past, when the molecular diagnostic techniques were not available, the subtypes of muscular dystrophies were classified by the pattern of muscle weakness and the mode of inheritance, and LGMD had been considered as a 'waste basket' of muscular dystrophy because many unrelated heterogeneous cases with 'limb-girdle' weakness were put into the category of LGMD. With the advent of molecular genetics at the end of the last century, it has been known that there are many subtypes of LGMD caused by the mutation of different genes, and now, LGMD is classified according to the results of the linkage analysis and the genes or proteins affected. Only small proportion (probably less than 10%) of LGMD is dominantly inherited, and autosomal dominant LGMD (AD-LGMD) consists of six subtypes (LGMD1A to 1F) so far. In autosomal recessive LGMD (AR-LGMD), more than 10 subtypes (LGMD2A to 2J) have been linked and most of the causative genes have been identified. Among AR-LGMDs, LGMD2A (calpain 3 deficiency), 2B (dysferlin deficiency), and sarcoglycanopathy (LGMD2C-2F) are major subtypes. The defective proteins in LGMDs are components of nuclear envelope, cytosol, sarcomere, or sarcolemma, and seem to play a different role in the pathogenesis of muscular dystrophy. It is notable that many causative genes of LGMDs are also responsible for other categories of muscular dystrophy or diseases affecting other tissue. However, by which mechanism they produce such a broad phenotypic variability is still unknown. The identification of mutation in the relevant gene is confirmative for the diagnosis, and is essential for genetic counseling and antenatal diagnosis of LGMD. Because many different genes are responsible for LGMD, differentiation of subtypes using immunohistochemistry and western blotting is the essential step toward the detection of mutation. For the effective research and medical care of the patients with muscular dystrophy in Korea, a research center with a medical facility supported by the government seems to be needed.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.42-48
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• 2010

This research was conducted to evaluate the effects of cooking conditions on quality characteristics of Soo-Yuk, a traditional Korean food. The cooking conditions were as follows: boiled until the core temperature of a sample in $20^{\circ}C$ cold water reached at $75^{\circ}C$ (T1); boiled until the core temperature of a sample in $90^{\circ}C$ boiling water reached at $75^{\circ}C$ (T2); and boiled with sample from $20^{\circ}C$ to $100^{\circ}C$ and kept at $98^{\circ}C$ for 25 min (T3, Korean traditional method). The sample cooked at $90^{\circ}C$ water (T2) had the fast cooking time, and the highest cooking yield and moisture content. Soo-yuk boiled in $100^{\circ}C$ water (T3) showed the longest cooking time, the lowest cooking yield and moisture content, and the highest shear force. The instrumental color showed a significant difference among the cooking conditions. The sarcomere length of soo-yuk boiled in $100^{\circ}C$ water (T3) was the shortest, but the myofibrillar fragmentation index and thiamine content of the sample cooked at $90^{\circ}C$ (T2) were the highest. In sensory evaluation, the evaluation of soo-yuk boiled in $98^{\circ}C$ water (T3) was of superior flavor and overall acceptability.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.7
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• pp.976-986
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• 2015

The present study was conducted to determine the effects of lipid sources with different fatty acids profile on meat fatty acids profile and beef quality traits of Nellore. A total of 45 Nellore animals with an average initial body weight of $419{\pm}11kg$ (at $15{\pm}2mo$) were distributed in a completely randomized design consisting of 5 treatments and 9 replicates. The roughage feed was maize silage (600 g/kg on a dry matter [DM] basis) plus concentrate (400 g/kg on a DM basis). The dietary treatments were as follows: without fat (WF), palm oil (PO), linseed oil (LO), protected fat (PF), and soybean grains (SG). No effects of lipid sources were observed (p>0.05) on beef color, pH, water-holding capacity, and sarcomere length. Beef from cattle fed PO had greater shear-force values (p<0.05) compared to beef from cattle fed WF. Deposition of main unsaturated fatty acids (oleic, linoleic, and linolenic) was greater in treatments WF, SG, and LO, respectively, while the values of conjugated linoleic acid (CLA) were greater when animals were fed LO. The inclusion of LO in the diet enhances the concentration of CLA in longissimus muscle and subcutaneous fat besides improving the atherogenicity index and elongase activity. As such, LO can be used with the aim to improve the quality of beef from confined Nellore cattle. Conversely, the use of PO is not recommended since it may increase the concentration of undesirable unsaturated fatty acids in muscle and subcutaneous fat, shear-force and the atherogenicity index.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1005-1010
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• 1999

To study the shortening of rigor mortis and changes in the morphological properties of gamma-irradiated pre-rigor bovine muscle (M). Sternomandibularis during post mortem, this experiment was performed with a test of shear force and the observation of the ultrastucture of raw muscle. The time elapsed until maximum shear force values was shortened by gamma irradiation, depending upon the dose. The release of rigor mortis started earlier than control (non-irradiated muscle). A shortening of the length of the Z-line and the maintenance of the sarcomere length by gamma irradiation was observed. The breakdown of the perimysium of muscle bundles was observed more in irradiated samples than in the control. In conclusion, it is considered that gamma irradiation on pre-rigor beef shortens aging-period, improves tenderness and enhances the beef quality.