• 한국식품과학회지
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• 제26권4호
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• pp.343-347
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• 1994

한우 7두를 일반적인 방법으로 도축하여 45분 이내에 400V/60Hz와 110V/60Hz에서 각각 1분간 고전압 및 저전압 전기자극후 각각의 전기자극 처리구와 대조구에서 M. Semitendinosus을 취하여 $5^{\circ}C$와 $15^{\circ}C$에서 3일간 저장하며 핵산 관련물질 함량을 조사하였다. 전기자극 처리 직후 근육내의 해당작용이 가속화되어 Adenosine triphosphate Adenosine diphosphate 및 Inosine monophosphate 함량에 유의한 차이가 있었고(p<0.05), 저전압 처리구는 고전압 처리구에 비하여 아데노신화합물의 분해와 이노신 화합물의 생성이 지연되었다. 전기자극후 저장시간이 경과함에 따라 전기자극이 육질에 미치는 영향은 감소되고 저장온도의 영향이 증가되었으며 48시간 후에는 저장온도가 ATP 분해산물인 이노신산 화합물의 함량변화에 미치는 영향이 전기자극에 의한 것보다 커지고 Hypoxanthine 함량은 저장온도의 차이에 의해서만 유의차가 나타났다. 도살 후 72시간까지 고전압 전기자극 처리구와 $15^{\circ}C$로 저장한 저전압 전기자극 처리구의 이노신산 화합물 합량이 대조구에 비해 높게 나타나(p<0.05), 전기자극이 우육의 풍미성분의 생성을 촉진한 것으로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• 제24권1호
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• pp.125-129
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• 2011

The aim was to determine the relationship between muscle structure and meat quality traits in neuromuscular compartments (NMCs: R1, R2, R3, R4) of pig semitendinosus muscle. Barrows from the INTA-MGC genetic line (Argentina) were slaughtered at 100 kg body weight. In each NMC the following parameters were determined: the fibre types I, IIA, IIX and IIB by immunohistochemistry, the fibre cross sectional area (FCSA), the pH of meat after 24 h post-mortem ($pH_{24}$), instrumental meat tenderness (WB) and colour ($L^*$, $a^*$, $b^*$). There were significant differences in the following: $L^*$ (R1 = R4$a^*$ (R1>R4>R2 = R3), $b^*$ (R1 = R4R1 = R3 = R4), $pH_{24}$ (R1 = R4>R2 = R3). The relative percentages of FCSA were as follows: I (R4>R1>R3>R2), IIA (R1>R4>R3>R2), IIX (R1 = R2 = R3 = R4) and IIB (R2>R3>R1>R4). The correlation values were statistically significant between IIB and WB (R1 and R4, $r_s$ = 0.66), (R2 and R3 $r_s$ = 0.74), IIB and $L^*$ (R1 and R4 $r_s$ = 0.84), IIX and $L^*$ without discriminating NMCs. Our data suggest that the NMC where the sampling takes place is important for determining meat quality traits because of the heterogeneity of the whole muscle.

• 한국전문물리치료학회지
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• 제17권1호
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• pp.17-25
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• 2010

The aim of this study was to investigate the effect of supporting surface instability to trunk and lower extremity muscle activities during bridging exercise combined with core-stabilization exercise. Thirty young healthy adults (15 males and 15 females) voluntarily participated in this study. Each subject was asked to perform bridging exercise combined with core-stabilization exercise on three different supporting surfaces (stable ground surface, the wooden balancing board, and the air cushion). The muscle activities were measured using surface electromyography (EMG) during performing exercise. To test statistical significance, one-way ANOVA with repeated measures was used with the significance level of .05. The findings of this study are summarized as follows. (1) There were significant differences in muscle activities on internal oblique, external oblique, gluteus medius, semitendinosus, biceps femoris, medial gastrocnemius and lateral gastrocnemius during exercise (p<.05). (2) The biceps femoris and lateral gastrocnemius showed significantly higher muscle activity on the wooden balancing board rather than on the ground, and semitendinosus, biceps femoris, medial gastrocnemius and lateral gastrocnemius showed significantly higher muscle activity on the air cushion rather than on the ground (p<.05). Therefore, it is concluded that muscle activities in the trunk and the lower limbs during bridging exercise combined with core-stabilization exercise was affected with instability of supporting surface. Further researches are needed to investigate the long term effect of bridging exercise on muscle activity with patient group.

• 한국운동역학회지
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• 제15권1호
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• pp.207-219
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• 2005

The purpose of this study was to determine the effect of the foot rotation on the lower limb muscles. Fourteen subjects performed step-up/step-down at a cadence of 80 beats/min, exercises with the foot neutral, $35^{\circ}$ internally rotated, and $35^{\circ}$ externally rotated, respectively. For each variable, a one-way analysis of variance (ANOVA) was used to determine whether there were significant differences between genders and among the eight types of jump. When a significant difference was found in jump type, post hoc analyses were performed using the Tukey procedure. A confidence level of p < .05 was used to determine statistical significance. The results showed that significant changes in averaged IEMG values occurred with the internal rotation of the foot in the lateral gastrocnemius during the knee extension, and in the semitendinosus during the knee flexion. During the knee extension, however, the internal rotation of the foot produced a significantly lower Averaged IEMG values than the neutral foot position in the medial gastrocnemius. The results also found that the peak IEMG activity of the rectus femoris during the knee extension for the external rotation of the foot was Significantly higher than the corresponding values in the neutral position of the foot, while the intenal rotaion of the foot exhibited a significant difference with the neutral position of the foot in the semitendinosus during the knee flexion. In general, the foot rotation position did not influence the average IEMG and Peak IEMG values of most muscles. The practice of adopting foot rotation to selectively strengthen individual muscles of the lower limb was not supported by this study. The external rotation of the foot produced high muscle activities in the quadriceps during the knee extension. For the knee extension, therefore, maintaining a laterally rotated position should be need for stable and comfortable position.

• 대한관절경학회지
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• 제9권2호
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• pp.123-131
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• 2005

슬개건과 슬괵건은 전방 십자 인대의 관절 내 재건에 가장 빈번하게 사용되는 조직이다. 일반적으로 중앙 1/3 슬개건 이식을 전방 십자 인대 재건에 있어서 gold standard로 생각하고 있다. 그러나 Harder와 Aglietti 등의 저자들에 의한 최근의 연구들은 슬관절 안정성과 기능적인 결과에 있어서 중앙 1/3 슬개건 이식과 슬괵건 이식 사이에 통계학적으로 의미 있는 차이점을 발견하지 못했다. 이 연구의 목적은 문헌 고찰을 통하여 (1) 전방 십자 인대 재건술에 있어서 슬괵건 이식의 역사를 고찰하고 (2) 전방 십자 인대 재건술에 있어서 슬괵건 이식의 사용에 대한 적응증을 논의하고 (3) 연합 이중 고리의 반건양건과 박건 이식을 사용하여 $RIGIDFIX^{circledR}$와 $INTRAFIX^{circledR}$로 고정하는 전방 십자 인대 재건술의 술기를 묘사하고 (4) 슬괵건 전방 십자 인대 재건술의 결과를 재검토하는 것이다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권10호
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• pp.1492-1497
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• 2005

The goal of the trial was to evaluate the effects of ractopamine (20 ppm in the ration) given pregnant sows during three different pregnancy stages (T1: 25 to 50 d; T2: 50 to 80 d; T3: 25 to 80 d of gestation, and T4: control-no ractopamine) on fetal muscle development (through counts of the number of fibers of the semitendinosus muscle), on the growth and carcass characteristics of the progeny. Forty eight weaned piglets (12 per treatment) were assessed for number of muscle fibers, while performance and carcass characteristics were evaluated on a separate 48 animals (12 per treatment) grown to 100 kg. Animals produced by sows treated from 25 to 50 d of pregnancy (T1) resulted in non-significant increase of 6.85% in the number of muscle fibers in the semitendinosus muscle when compared to animals from the control group. Performance results were significantly different (p<0.05), and animals produced by sows from the T1 group gained more weight during the growth I stage (25 to 50 kg) and during the total period (6 to 100 kg) (991 vs. 903 grams, and 844 vs. 772 grams, respectively) when compared to controls. For carcass characteristics, results showed that animals produced by the T1 group of sows were heavier at slaughter (p<0.05) when compared to the controls (T4) (100.17 vs. 93.09 kg). There was a positive correlation between number of muscle fibers and bodyweights, carcass weights, Longissimus dorsi muscle depth and dressing out (0.80, 0.86, 0.67, and 0.50, respectively). Sows treated with ractopamine between 25 to 50 d of pregnancy produced piglets that performed better and had superior carcass characteristics than those produced by untreated sows. The ractopamine used for pregnancy sows (25 to 50 d) can be indicated as a device to increase the progeny performance.

• 한국전문물리치료학회지
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• 제9권3호
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• pp.23-37
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• 2002

This study examined the muscle recruitment order during extension of the hip joint in normal subjects, and evaluated whether the external support obtained from wearing a lumbosacral corset had an effect on muscle recruitment leading to increased lumbar stability. The subjects were 40 normal adults (32 male, 8 female) with no history of low back pain and no pathological findings in the nervous or musculoskeletal systems. All subjects extended their hip joints under 3 positions (prone, sidelying, standing). During extension, the onsets of contraction of the rectus abdominis, gluteus maximus, and semitendinosus muscles were measured. Electromyographic activity was measured using a surface electrode, and the muscle contraction onset time was designated as the point exceeding a threshold of 25 ms, using a mean plus twice of the standard deviation. To compare the average order of muscle contraction onset time, a Freedman two-way analysis of variance by ranks was used. The relative difference between muscle contraction onset time wearing and not wearing a lumbosacral corset was measured using a paired t-test. A difference in the average muscle contraction onset order for the rectus abdominis, gluteus maximus, and semitendinosus muscles was observed (p<.05) among three positions. However, wearing a lumbosacral corset did not. change the contraction order. In addition, wearing a lumbosacral corset produced a significant difference (p<.05) in the relative onset time between the rectus abdominis and gluteus maximus in the standing position, but no difference was observed for the other muscles or positions. In the future, patients suffering from low back pain should be compared with normal subjects to determine the effectiveness of a lumbosacral corset in changing muscle recruitment order.

• Asian-Australasian Journal of Animal Sciences
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• 제16권9호
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• pp.1364-1368
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• 2003

Effect of slaughter age (24, 28 and 38 months of age) on beef color stability during display of m. serratus ventralis, m. psoas major, m. semitendinosus and m. longissimus thoracis from Japanese Black steers was studied. Steak samples from muscles were over-wrapped with PVC film and displayed under fluorescent lights at $4^{\circ}C$ for 12 days. Percentages of metmyoglobin of steak samples were determined at days 0, 3, 6, 9 and 12. The percentage of metmyoglobin of m. psoas major at day 3 of display in the 24 months group was lower (p<0.05) than that in the 38 months group. The percentage of metmyoglobin of m. semitendinosus at day 6 of display in the 38 months group was higher (p<0.05) than that in the other groups. The percentage of metmyoglobin of m. longissimus thoracis at day 3 of display in the 24 months group was lower (p<0.01) than that in the other groups. The percentage of metmyoglobin of m. longissimus thoracis at day 6 (p<0.01), 9 (p<0.01) and 12 (p<0.05) of display in the 38 months group were higher than those in the other groups. Crude fat concentration in m. longissimus thoracis increased (p<0.05) after 28 months of age. $\alpha$-Tocopherol concentration in m. serratus ventralis in the 38 months group was higher (p<0.001) than that in the other groups. In m. psoas major the $\alpha$-tocopherol concentration in the 38 months group was higher (p<0.05) than that in the 24 months group. The $\alpha$-tocopherol concentration in m. longissimus thoracis increased (p<0.001) with age. These results suggested that in spite of increase in both the crude fat and the $\alpha$-tocopherol concentrations in m. longissimus thoracis, the beef color stability during display became short with age.

• Asian-Australasian Journal of Animal Sciences
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• 제26권5호
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• pp.723-731
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• 2013

This study provides a comparative analysis of the effects of pre-slaughter penetrative and non-penetrative stunning and post-slaughter stunning on meat quality attributes in longissimus lumborum (LL) and semitendinosus (ST) muscles in heifers. Ten animals were assigned to each of four treatment groups: i) animals were subjected to conventional Halal slaughter (a clean incision through the structures at the front of the upper neck - the trachea, oesophagus, carotid arteries and jugular veins) and post-cut penetrating mechanical stun within 10 to 20 s of the neck cut (Unstunned; US); ii) high power non-penetrating mechanical stunning followed by the neck cut (HPNP); iii) low power non-penetrating mechanical stunning followed by the neck cut (LPNP); and iv) penetrative stunning using a captive bolt pistol followed by the neck cut (P). For each carcass, muscle samples were removed within 45 min of slaughter, portioned and analysed for pH, cooking loss, water holding capacity (WHC), tenderness (WBS), lipid oxidation (TBARS) and color, over a two week storage period. Stunning did not affect pH and cooking loss. Significant differences in water holding capacity, tenderness, lipid oxidation and color were present at different storage time points. HPNP stunning resulted in lower WHC and color values, particularly lightness ($L^*$), higher TBARS values and peak force values compared with those stunned using LPNP, P and US. These adverse effects on quality were mostly encountered in the ST muscle. In conclusion, the meat quality achieved using P, LPNP and US treatments was comparable, and no treatment stood out as considerably better than another.

• Asian-Australasian Journal of Animal Sciences
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• 제26권10호
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• pp.1490-1495
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• 2013

Texture and 'tenderness' in particular, is an important sensory characteristic for consumers' satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory scales defined in ISO11036:1994 to evaluate the texture of beef. Longissimus and Semitendinosus muscles of three Holstein steers cooked to end-point temperatures of $60^{\circ}C$ and $72^{\circ}C$ were subjected to sensory analyses by a sensory panel with expertise regarding the ISO11036 scales. For the sensory analysis, standard scales of 'chewiness' (9-points) and 'hardness' (7-points) were presented to the sensory panel with reference materials defined in ISO11036. As a result, both 'chewiness' and 'hardness' assessed according to the ISO11036 scales increased by increasing the cooking end-point temperature, and were different between Longissimus and Semitendinosus muscles. The sensory results were in good agreement with instrumental texture measurements. However, both texture ratings in this study were in a narrower range than the full ISO scales. For beef texture, ISO11036 scales for 'chewiness' and 'hardness' are useful for basic studies, but some alterations are needed for practical evaluation of muscle foods.