• Food Science of Animal Resources
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• v.43 no.1
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• pp.85-100
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• 2023

The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle from Hanwoo cattle. The samples were treated in an ultrasonic bath (35 kHz) at an intensity of 800 W/cm² for 60 min, followed by aging at 1℃ for 0, 3, and 7 days. The application of ultrasound resulted in lower Warner-Bratzler shear force and higher myofibrillar fragmentation index values during the storage period. HIU also enhanced the tenderness, flavor, umami, and overall acceptability of cooked beef muscle. However, the electronic tongue evaluation results showed higher umami values in the control treatment on the seventh day of storage. The microstructure of sonicated meat showed disorganized myofibrillar architecture and swelling in the A-band region of sarcomeres during the storage period, which led to greater meat tenderness. The heatmap illustrated the high abundance of α-linolenic acid (C20:5n3) and eicosapentaenoic acid (C18:3n3) in sonicated meat samples on the third day of the storage. These results showed that HIU is a potential method for tenderizing and improving the sensory attributes of beef without compromising other quality aspects.

• Journal of the Korean Arthroscopy Society
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• v.3 no.2
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• pp.91-96
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• 1999

Purpose : The purpose of this study is to compare the clinical and radiologic results of the anterior cruciate ligament(ACL) reconstruction using bone-patellar tendon-bone unit with doubled semitendinosus and gracilis tendons. Materias and Methods : Clinical results of ACL reconstructions which were performed in 47 patients using doubled semitendinosus and gracilis were compared with those performed in 45 patients using bone-patellar tendon-bone autograft. There were no differences in preoperative parameters(age, sex, instability). Average follow-up period were 17 months and 19 months each. Results : There were no significant differences between two groups in functional results (Lysholm knee score), degree of laxity and range of motion at final follow-up. However, the parapatellar complication, especially anterior knee pain after long distance walking or exercise and quadriceps weakness less occurred in hamstring tendon group than in bone-patellar tendon-bone group. Conclusion : Although there were no significant differences in clinical results of ACL reconstruction using bone-patellar tendon-bone autograft and doubled semitendinosus and gacilis, parapateller complications occurred more in the bone-patellar tendon-bone autograft group than in the doubled semitendinosus and gracilis group. It is thought that the careful selection of patient, achivement of skillful technique and active rehabilitation are important to prevent the parapatellar complications.

• Journal of Korean Orthopaedic Sports Medicine
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• v.6 no.1
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• pp.33-37
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• 2007

Purpose: The harvest of hamstring tendon is technically demanding because of the inadequate identification of hamstring tendon separation and accessory tendon of semitendinosus tendon. We conducted therefore conducted an anatomic study, aiming at the anatomic knowledge for graft harvest. Materials and Methods: 20 human cadaveric knees (10 cadavers) were used for the study. The location of tendon separation in conjoined tendon and accessory tendon of semitendinosus tendon were described and recorded. Results: The location of tendon separation of conjoined tendon was average $39.68{\pm}9.97mm$ vertically and $18.57{\pm}2.91mm$ horizontally from the tibial spine. We found that the accessory structure of the semitendinosus tendon was mostly fascia-like structure(17 knees), the tendinous structure, 3 cases which was straightly located 15cm from the tibial crest. Conclusion: We propose that the expected incision for hamstring tendon harvest is centered on the inferior 40mm, medial 20mm from the tibial spine. The accessory structure of the semitendinosus tendon was mostly found of fascia-like structure.

• Journal of Korean Orthopaedic Sports Medicine
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• v.7 no.1
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• pp.19-23
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• 2008

Purpose: Several methods of anatomical reconstruction for chronic lateral ankle instability has been reported to avoid the problems of nonanatomical reconstruction. Precise reconstruction of the normal anatomy is essential to the restoration of normal joint mechanics and stability. The problem with anatomical reconstruction is that it is very difficult to reconstruct the normal anatomic course of the ligaments. We thought making one tunnel at the fibular attachment of anterior talofibular ligament and calcaneofibular ligament was more anatomical than making separate tunnels for each ligaments because the two ligaments are contiguous. In this article, the basis of anatomical reconstruction of the lateral ankle ligaments was reviewed and a technique of reconstruction using semitendinosus was introduced.

• Journal of Veterinary Clinics
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• v.22 no.4
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• pp.435-438
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• 2005

Two dogs (case 1:2-year-old intact male German Shepherd-mixed dog and case 2: 4-year-old intact female Jindo miked) with perineal hernia were referred to the Chonbuk Animal Medical Center, Chonbuk National University. In the both cases, there were unilateral perineal swelling involving the right side of the anus. In addition, in case 2, swelling was also present ventral to the anus. Rectal palpation of pelvic diaphragm revealed weakness of the muscles. Both cases were surgically treated using muscle transposition technique for hemiorrhaphy. In case 1, transposition of the superficial gluteal and internal obturator muscles and in case 2, transposition oi semitendinosus muscle was performed for hemiorrhaphy and reconstruction of the pelvic diaphragm. Both dogs became recovered after the surgical correction and no complications were observed during 10-month (casel) and 9-month(case2). Muscle transposition can be a useful technique for the treatment of perineal hernia in the dog.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.05a
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• pp.198-201
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• 2004

To investigate hydrostatic pressure (HP) effect on myofibrillar protein (Mf) extracted from bovine Semitendinosus muscle, Ca- and Mg-ATPase activities to evaluate denaturation of myosin and actin, and soluble protein contents were observed. In Mf treated with 100 MPa for 5 min was not observed denaturation of myosin and actin. In Mf treated with 200 MPa for 5 min, denaturation of myosin and actin were observed but inactivation rate was low (0.0136 $min^{-1}$). Inactivation rate of myosin and actin was dramatically increased above 300 MPa treatment. However denaturation of myosin and actin was not that critical with duration time. By increasing pressure size, the amount of myosin and actin in soluble protein eluted in 20 mM potassium phosphate buffer (pH 7.0) containing 0.6 M NaCl were decreased. SDS-PAGE of soluble protein released from Mf suspension in 0.1 M NaCl buffer (pH 7.0) showed that low molecular weight proteins (15${\sim}$36 KDa) were released by HP treatment above 200 MPa. From the results, denaturation of myosin and actin, and release of light molecule proteins of Mf were observed by HP treatment over 200 MPa.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.491-501
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• 2023

Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60℃ and 45+70℃) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, CIE L^*, CIE a^*, CIE b^*, myofibrillar, and sarcoplasmic solubility, with lower temperature and short time having the lower detrimental effect. However, the significant effect can be intensified after the addition of STPP with higher water-holding capacity and tender meat obtained with 0.4% phosphate concentration at any cooking conditions. The STPP lowered the collagen content and increased the protein solubility of myofibrillar and sarcoplasmic, which this degradation is used as a good indicator of tenderness.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.364-373
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• 2009

This study was conducted to provide fundamental information in developing muscle-specific strategies to improve the quality and value of low-fat pork cuts upon evaluating meat qualitative parameters of twenty one (21) muscle samples selected from ten (10) market-weighted crossbred pigs. The following observations were made. The pH was highest for subscpularis and lowest for gluteus superrificialis (p<0.05); the subscpularis can hold water the most (p<0.05), biceps femoris loses the most content upon cooking, while subscpularis loses the least content (p<0.05); gluteus superrificialis (p<0.05) has the most purge loss contents, and infraspanatus and gastrocneminus contained the most collagen, while adductor had the least collagen (p<0.05); biceps femoris has the most WB-shear force values while subscpularis (p<0.05) has the least; pectoralis profundi-fan was the most protein soluble; semitendinosus has the most gel strength (p<0.05). In the properties of meat color, tensor fasciae latae shows the highest CIE $L^*$ (lightness) values (p<0.05) and supraspinatus, brachiocephalicus and infraspanatus have the highest CIE $a^*$ (redness, p<0.05) values; vastus intermedius has the most myoglobin content while longissimus dorsi (p<0.05) has the least; infraspanatus is the most tender (one of the sensory properties) while biceps femoris was the most tough among all tested muscles (p<0.05); the pectoralis profundi-fan was the most flavorful pork while vastus intermedius was the least (p<0.05); supraspinatus, infraspanatus, semitendinosus, and vastus intermedius were juiciest while longissimus dorsi was the driest (p<0.05). In overall likeness, the semitendinosus and infraspanatus were most liked while biceps femoris and longissimus dorsi were the least (p<0.05). This study presents the results of several parameters in selected pork muscle samples which are useful information for developing new muscle-specific strategies to improve the quality of consuming meat and meat products.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.757-762
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• 2013

This study was conducted to develop a processing method for dry-curing beef ham with Korean traditional sauces and to investigate the quality properties of the dry-cured beef hams. Semitendinosus muscle from Hanwoo was spread with sundried salt (C), sun-dried salt mixed with red pepper paste (T1), and sun-dried salt mixed with soybean paste (T2), and inserted into washed Hanwoo large intestine. It was then dried and fermented for 75 d. Moisture contents of the hams were 46-48%, without any significant differences. T1 showed the lowest pH among the three dry-cured hams, while water holding capacity (WHC) of T2 was found the lowest (p<0.05). In mechanical color determination, C showed higher CIE $a^*$ and CIE $b^*$ than T1 and T2 (p<0.05), however CIE $L^*$ did not show any significant difference. In texture, T1 demonstrated significantly lower springiness than C (p<0.05). The sensory properties of all dry-cured hams did not show any significant difference, but T1 indicated a higher taste, saltiness and overall acceptability than others, whereas C gathered the highest score in color and flavor. In conclusion, the dry-curing by combination of sun-dried salt mixed with red pepper sauce (T1) showed higher quality properties of the Hanwoo dry-cured ham.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.362-367
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• 2006

This study was conducted to evaluate the feasibility of determination of hydroxyproline (Hyp) contents in pork meat for the quality evaluation of meat products. The relationship between the Hyp contents and pork grade was not high in porcine semitendinosus muscle. Whereas, Hyp contents of pork fresh ham and hamburger patties prepared with them were significantly increased as the decrease of pork grade. These results showed that the determination of Hyp contents might be a useful method for the quality evaluation of meat products.