• Asian-Australasian Journal of Animal Sciences
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• v.27 no.3
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• pp.447-456
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• 2014

The use of electrical stimulation (ES) as a management tool to improve meat quality and efficiency of meat processing is reviewed. The basis of the efficacy of ES is its ability to fast track postmortem glycolysis, which in turn stimulates myriad histological, physical, biochemical, biophysical and physiological changes in the postmortem muscle. Electrical stimulation hastens the onset and resolution of rigor mortis thereby reducing processing time and labor and plays a vital role in improving meat tenderness and other meat quality traits. However, ES may have negative impacts on some meat quality traits such as color stability and water holding capacity in some animals. Electrical stimulation is not an end in itself. In order to achieve the desired benefits from its application, the technique must be properly used in conjunction with various intricate antemortem, perimortem and postmortem management practices. Despite extensive research on ES, the fundamental mechanisms and the appropriate commercial applications remained obscured. In addition, muscles differ in their response to ES. Thus, elementary knowledge of the various alterations with respect to muscle type is needed in order to optimize the effectiveness of ES in the improvement of meat quality.

• Korean Journal of Human Ecology
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• v.13 no.2
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• pp.317-328
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• 2004

The purpose of this study was to identify the effect of three clothing cues(neutral tone, skirt width, and skirt length of dress) on the impressions of females. The experimental materials developed for this study were a set of stimuli and response scales. The stimuli were 20 color pictures manipulated with three clothing cues by drawing. The 7-point scale designed for visual evaluation of impression formation about females included 29 bipolar adjectives. The subjects were 240 undergraduate female students in Chinju city. The results of this study were as follows: By analyzing the impression of female figures by neutral tone, skirt width, and length, five factors including ability.activity, elegance, attractiveness, concentration of attention, and tenderness were identified. Among these factors, ability.activity and elegance were proved to be more important. Each impression of neutral tone with skirt width. length have significant effects on tenderness. Each impression of skirt width.length with neutral tone have significant effects on ability.activity.

• The Research Journal of the Costume Culture
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• v.11 no.4
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• pp.459-473
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• 2003

The purpose of this study is to identify the effect of four clothing cues(hue, tone, skirt width, and skirt length of dress)on female impressions. The experimental materials developed for this study are a set of stimuli and response scales. The Stimuli are 40 color pictures manipulated with four clothing cues by drawing. The 7-point scale designed for visual evaluation of female impression formation includes 29 bipolar adjectives. The subjects were 240 undergraduate female students in Chinju city. The results of this study are as follow: As analyzing the impression of female figure by the hue, tone, skirt width, and length, five factors including ability. activity, elegance, attractiveness, concentration of attention, and tenderness were identified. Among these factors, ability·activity and elegance were proved to be more important. Some interaction effects of clothing cues were found. The combination of skirt width and tone had significant effects on ability. activity. Hue and tone of dress had significant effects on concentration of attention and tenderness. Skirt width and hue, and skirt length and hue had significant effects on the impression of attractiveness. Also skirt length and hue significant effects on concentration of attention.

• The Korean Journal of Pain
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• v.22 no.1
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• pp.96-98
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• 2009

Twelfth rib syndrome is thought to be due to intercostal nerve irritation by a mobile twelfth rib, and presents with upper abdominal pain, or low thoracic pain. This syndrome appears to be a fairly common entity and diagnosis is based on clinical findings. Patients with twelfth rib syndrome can be misdiagnosed when it has been overlooked. We report a case of a 34-year-old male along with a presentation of twelfth rib syndrome. One patient was transferred from urologic clinic to pain clinic due to right flank pain and admitted. The patient had direct tenderness on twelfth rib area and direct tenderness was reproducible. Pain increased when the patient flexed laterally, rotated trunk. There were no specific abnormal findings in laboratory test, electrocardiogram, and radiologic examination. After intercostal nerve block and epidural block, pain decreased and the patient was discharged.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.12
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• pp.1799-1808
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• 2006

This study was designed to explore the effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at d 4 postmortem. The results showed that crude fat, collagen, fiber diameter and maximum transition temperature of intramuscular connective tissue increased (p<0.05) with the increase of marbling score. The cooking losses, collagen solubility, WBSF and perimysial thickness decreased (p<0.05) with the increasing marbling. WBSF correlated (p<0.05) with moisture, crude fat, collagen, cooking losses, sarcomere length and perimysial thickness. The development of marbling results in the decline in cooking losses, the avoidance of sarcomere shortening, and the disorganization of the perimysia, which accounts for the improvement of beef tenderness.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.145-151
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• 2016

The relationship between chemical compositions, meat quality traits, and palatability attributes in 10 primal cuts from Hanwoo steer carcasses were assessed. Sensory palatability attributes of Hanwoo beef were more closely related with fat content than to moisture or protein content. Among the chemical compositions, only fat had a significant correlation with juiciness (0.67, p<0.001), tenderness (0.32, p<0.05), and overall palatability (0.56, p<0.001). Oleic acid (%) was not significantly related with overall palatability (p>0.05). Overall palatability was negatively correlated with drip loss (−0.32, p<0.05), cooking loss (−0.36, p<0.05), and shear force (−0.54, p<0.01). The correlation between fat content and overall palatability was increased when higher fat cuts (Ansim, Dungsim, Chaekeut, Yangjee, and Kalbi) were analyzed, compared to lower fat cuts (Moksim, Abdari, Udun, Suldo, and Satae). Also, the correlation between shear force and overall palatability was decreased in lower fat cuts compared to higher fat cuts. Our results suggest that the palatability of Hanwoo beef can be improved by increasing fat content in muscles, as increased fat content leads to an increase in sensory tenderness, flavor, and juiciness.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.159-169
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• 2016

Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involved during the postmortem aging of meat that affect the tenderness, juiciness, and flavor, as well as sometimes may introduce certain undesirable traits. This review analyzes the role of pre- and post-mortem factors that are important for aging and their effect on the chemical and physical changes in the “dry- and wet-aged meat.” Thus, if the meat processing manufacturers optimize the effects of aging for specific muscles, the palatability, color, and the shelf life of the aged meat products could be significantly enhanced.

• International Journal of Contents
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• v.7 no.2
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• pp.59-63
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• 2011

The aim of our study was to evaluate the immediate effects of an 830-nm Aluminium gallium arsenide (GaAlAs) laser, by examining the changes, in pressure-pain threshold (PPT) and tenderness at 3 kg of the myofascial trigger point (MTrP) of the upper trapezius muscle in visual display terminal (VDT) workers in comparison with placebo treatment. Thirty VDT workers (13 males, 17 females) with complaints of upper trapezius muscle were recruited. All participants were given either active GaAlAs laser (830 nm wavelength, 450 mW, 9 J at point) or placebo GaAlAs laser, according to the double-blinded and placebo-controlled trial. Both active and placebo low-level laser therapy (LLLT) treatments showed no significant effect on PPT and tenderness at 3 kg. These results suggest that a higher dosage may be necessary to produce immediate effects when applying LLLT to the MTrP of relatively large muscles such as the upper trapezius muscle.

• Journal of The Korean Society of Clinical Toxicology
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• v.2 no.1
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• pp.58-62
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• 2004

Acid ingestion can cause not only caustic injury on esophagus and stomach but also fatal outcome through systemic complications. We report the case of a patient who died early after severe caustic injury with strong acid. A 38-year-old man who ingested about 400ml of hydrochloric acid of unknown concentration was transferred to our hospital from a private clinic, in which he was managed with gastric irrigation through a nasogastric tube. He was complaining dyspnea and abdominal pain. Physical examination demonstrated tenderness and rebound tenderness on epigastric region. Severe metabolic acidosis and leukocytosis were noted. Radiological findings suggested perforation of gastrointestinal tract, although the physical signs were not typical. Endoscopy revealed caustic injuries of grade I on esophagus and of grade Ⅲ on stomach, which indicate more severe injury on the stomach than on the esophagus. Exploratory surgery was recommended but unfortunately not permitted by his family. Despite intensive measures, his vital signs deteriorated rapidly and he died 50 hours after the ingestion.

• Journal of Oral Medicine and Pain
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• v.7 no.1
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• pp.47-58
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• 1982

The author has studied on the clinical features and symptomatology of 97 MPDS patients, who visited the Dept. of Dentistry, Kyungpook National University, from January to September in 1982. The results were as follow : In age and sex distribution of patients in this population, the third decades appeared to have the highest prevalence and the male to female ratio was almost 1 to 2.23. As to occupation, students and housewives were revealed to have the highest incidence of MPDS. The chief complaints of patients were pains, TMJ noises, and limitation of mouth opening in order of frequency, and the most prevalent site of symptom was that of preauricular area. In symptom sequence, the majority of initial symptoms were TMJ noise and pain but limitation of mandibular movement was progressively developed, regardless of nature of early symptoms. Chronic unfavorable oral habits were found to be the most possible predisposing factors in this study. The average maximum interincisal distance was $38.13\pm10.00mm$ in males and $30.73\pm8.75mm$ in females, and a deviation of mandible during mouth opening was observed in 60.8% of patients. In TMJ signs, tenderness of the TMJ to palpation was found in 60.8% of patients and TMJ noise was audible in 50.5% of patients with a stethoscope. The muscles of masticatory system were palpated according to usual methods, and a significant indidence of muscular tenderness was present, with the lateral pteygoid muscles being most frequently involved, followed by masseter, medical pterygoid and temporalis muscles.