• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.637-642
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• 1996

This study was carried out to investigate the change of palatability improvement of cooked meat by the physico-chemical properties and sensory characteristics as aging at $3^{\circ}C$ after thawing of frozen Holstein tenderloin. Shear force value(SFV), myofibrillar fragmentation ratio(MFR), appearance of 30ki1o dalton (30KD) component, raw meat aroma, tenderness, palatability of cooked meat, content of free amino acid and ATP related compound were measured. Raw meat aroma (p< 0.01), tenderness(p<0.05), SFV(p<0.05), MFR(p<0.01) and 30KD(p<0.001) of unfrozen beef tenderloin aged at $3^{\circ}C$ were superior than frozen beef tenderloin. As aging at $3^{\circ}C$ after thawing of frozen beef tenderloin SFV(p<0.05) decreased, MFR(P<0.001) and 30KD(p<0.001) increased, and raw meat aroma and tenderness improved(p<0.05). Also, cooked meat aroma, texture and palatability improved(p<0.05), without changing the taste. The content of aspartic acid and leucine of tenderloin aged thawing of frozen beef abounded were more than frozen beef(p<0.05), concentration of IMP(P<0.05) decreased, the hypoxanthine(p<0.05) and inosine increased.

• Journal of Korean Orthopaedic Sports Medicine
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• v.11 no.1
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• pp.24-29
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• 2012

Purpose: To evaluate follow-up after the clinical results of arthroscopic assisted tenodesis of the proximal biceps tendon using an interference screw. Materials and Methods: We reviewed 30 cases of patients receiving tenodesis of the proximal biceps tendon between January, 2008 and January, 2010 who treated with arthroscope. The results were judged by VAS, ASES, tenderness in the biceps groove, fixation failure and the degree of deformity. Results: VAS, ASES scores increased by a statistically significant during the final observation in all patients than before surgery (p<0.05). For those with rotator cuff tear had low ASES results (p<0.05), respectively. But, tenderness in the biceps groove was 17% (5 cases), pepeye deformity and incresead BAD (biceps apex distance) were 10% (3 cases). Conclusion: Arthroscopic tenodesis of the proximal biceps tendon using an interference screw to patients with proximal lesion in their biceps tendon, can achieve good results, but it is possible to groove tenderness and popeye deformity.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.668-672
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• 1996

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked old rice and a control ground beef containing 30% fat were prepared. Various sensory characteristics and instrumental textures were measured in order to determine the acceptability of low fat ground beef and to find out the most appropriate level of addition of cooked old rice as a fat replacer. Ground beef containg 10% fat had higher flavor and firmness scores than any other ground beef groups. Ground beef with 10% fat plus 5% cooked old rice had higher flavor, particle size, firmness and overall acceptability scores but lower juiciness and tenderness scores than ground beef with higher amount of cooked old rice (10 and 20%) and ground beef with 30% fat. Ground beef containing 10% fat plus 10 and 20% cooked old rice had higher juiciness, tenderness, particle size and overall acceptability scores but lower flavor and firmness scores than any other ground beef groups. Ground beef with 30% fat had higher flavor, juiciness, tenderness and firmness scores but lower particle size and overall acceptability scores. Conclusively, ground beef with the fat content reduced to 10% plus 5 or 10% additional cooked old rice as fat replacer still possessed the desirable sensory and instrumental texture properties.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.132-139
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• 2009

The objective of this study was to investigate the most effective analysis methods for palatability grading of Hanwoo beef by comparing the results of discriminant analysis with sensory data. The sensory data were obtained from sensory testing by 1,300 consumers evaluated tenderness, juiciness, flavor-likeness and overall acceptability of Hanwoo beef samples prepared by boiling, roasting and grilling cooking methods. For the discriminant analysis with one factor, overall acceptability, the linear discriminant functions and the non-parametric discriminant function with the Gaussian kernel were estimated. The linear discriminant functions were simple and easy to understand while the non-parametric discriminant functions were not explicit and had the problem of selection of kernel function and bandwidth. With the three palatability factors such as tenderness, juiciness and flavor-likeness, the canonical discriminant analysis was used and the ability of classification was calculated with the accurate classification rate and the error rate. The canonical discriminant analysis did not need the specific distributional assumptions and only used the principal component and canonical correlation. Also, it contained the function of 3 factors (tenderness, juiciness and flavor-likeness) and accurate classification rate was similar with the other discriminant methods. Therefore, the canonical discriminant analysis was the most proper method to analyze the palatability grading of Hanwoo beef.

• Clinics in Shoulder and Elbow
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• v.16 no.2
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• pp.94-99
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• 2013

Purpose: The purpose of this study is to evaluate the clinical results of arthroscopic biceps long head suprapectoral tenodesis using an interference screw. Materials and Methods: We reviewed the cases of 30 patients who underwent arthroscopic biceps long head suprapectoral tenodesis using an interference screw between January 2008 and January 2010. The minimum follow up period was one year. Twenty patients had rotator cuff tears. The results were analyzed by VAS, ASES, tenderness in the bicipital groove, fixation failure, and the degree of deformity. Results: VAS, ASES scores showed a statistically significant increase during the final observation in all patients, compared with those before surgery. However, five patients (17%) had anterior shoulder pain and tenderness in the biceps groove, and three patients (10%) had Popeye deformity. Better results were achieved in patients without rotator cuff tear than in patients with rotator cuff tear (p<0.05). Conclusion: Arthroscopic biceps long head tenodesis above the pectoralis major using an interference screw in patients with a pathologic lesion of the proximal biceps tendon showed good results at the last follow up. However, further study for tenderness in the biceps groove in 17% of patients is needed.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.189-196
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• 2006

To investigate the effects of stretching and temperature of pre-rigor muscle on sarcomere length and tenderness of beef, hot boned M. Iongissimus dorsi thoracis were stretched or non-stretched, and stored at $0^{\circ}C$ for 48 hrs ($0^{\circ}C$ stretched and $0^{\circ}C$ non-stretched) or at $10^{\circ}C$ for 7 hrs followed by $0^{\circ}C$ for 41 hrs ($10^{\circ}C$ stretched and $10^{\circ}C$ non-stretched). There was no significant difference in muscle pH and drip loss between $10^{\circ}C$ stretched and $10^{\circ}C$ non-stretched samples, but they were significantly (p<0.05) lower in pH and drip loss than $0^{\circ}C$ stretched and $0^{\circ}C$ non-stretched samples. Stretched muscles at $0^{\circ}C$ showed significantly (p<0.05) higher cook loss than control muscles. Sarcomere length of $10^{\circ}C$ stretched muscle was significantly (p<0.05) longer than that of control. However, control muscle showed significantly (p<0.05) higher value of shear force at 2 and 14 days postmortem compared to that of $10^{\circ}C$ stretched muscle. Panels rated $10^{\circ}C$ stretched muscle as having a significantly (p<0.05) better tenderness, flavor and overall acceptability compared to those of control muscle. Results suggest that longer sarcomere length and tender beef could be obtained by stretching of pre-rigor muscle and storing it at $10^{\circ}C$ for 7 hrs followed by $0^{\circ}C$ for 41 hrs.

• The Journal of Korean Physical Therapy
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• v.16 no.3
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• pp.86-96
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• 2004

A clinical study about painful manifestation on lumbar with regard to movement change of trunk The purpose of this study is to present the basis of low back pain therapy which is close examined of back muscle that is the main reason for that case of back pain when trunk rotation, flexion and extension. Therefore this study, which is based on literature review and clinical experience, has tried to figure out that back pain which is considered to be significant for the most increasing time, posture, motion, painful area, involved muscle have any influence on trunk rotation, flexion and extension This study has done with the patients in oriental rehabilitation clinic, K-oriental hospital, from Jan, 2003 to Dec, 2003. Total cases were 145(male:$39\%$-52 patients, female:$64.1\%$-93 patients) those who complained lumbosacral pain with radiating that makes patient unable to bending or extending the trunk. And they were surveyed retrospect way, checking the medical record and that of therapist. Results are as followings. 1. For sprain patient, $34.5\%$ complained pain on extension, and among them, the most remarkably, patients who did right rotation extension pattern were $20\%$. Herniated disc patient shows greater limit on flexion when trunk moves bending route, but right rotation with extension pattern shows the most limitation on flexion-extension according to the rotation of trunk 2. Cases of morning back pain($60.5\%$) showed high value on right rotation extension pattern($18.6\%$), right rotation flexion pattern($16.3\%$) but did not show big difference on left flexion and extension pattern 3. Patients those who complain pain on sitting position showed highest value each left, right $14.6\%$ of left and right rotation extension pattern 4. Among extension painful patient, there showed highest value of each $32.5\%$ on right rotation extension pattern, and $20.0\%$ on right rotation flexion pattern. 5. Tenderness distribution of quadratus lumborum showed $34.5\%$ on right rotation extension pattern, $20.7\%$ on left rotation extension pattern, and that of iliopsoas muscle at right rotation flexion pattern showed right muscle $20.0\%$, left $50.0\%$ Derived from the results of survey above, for sprain and HIVD patient showed greatest pain on right rotation pattern, for pain plus patient on right rotation extension among those who has extreme pain on sitting in the morning described tenderness on right quadratus lumborum, and those who complain pain on left rotation extension described tenderness on left lumborum the most Decisively, it is possible to figure out the problem muscle that involved when I found the time, position, motion that aggravating and painful area. Therefore this study would be expected to be able to be a useful clinical materials on diagnosis and therapy of low back pain.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1693-1699
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• 2015

Overall quality of six kinds of commercial broiler breast fillets (A~F) retailed in Korea were examined, including proximate composition analysis, shape profile analysis, pH, color, tenderness, cooking loss, descriptive analysis, and consumer testing. A total of 120 breast meat fillets were purchased at a local market. Overall quality of broiler breast meat commercially available in Korea was found to vary significantly, indicating a broad range of product quality in the marketplace. Moisture content of meat ranged from 74.4 to 76.4%, whereas protein, fat, and ash contents were 21.8~25.2, 0.2~0.8, and 1.07~1.16%, respectively. The pH ranged from 6.2 to 6.4, whereas color values ($L^*$, $a^*$, and $b^*$) were 52.2~57.2, -3.5~0.5, and 8.3~13.6, respectively, among all products tested. Approximately 9% variation in cooking loss was detected depending on the products evaluated, whereas shapes (height, width, and length) of meat were also significantly different (15% variation on average). Product F was proven to be the least tender and least liked by consumers, implying that tenderness is a key attribute determining consumer acceptability of broiler breast meat.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2003.06a
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• pp.158-158
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• 2003

• Restorative Dentistry and Endodontics
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• v.12 no.1
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• pp.149-153
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• 1986

Clinical analysis on early evidence of the pulp response to composite resin filling (27 cases) was made and reached to the results as follow; 1. Under age 40's early symptome was reported within the 1st, 2nd, 3rd and 4th week after composite filling evenly and age 50's reported after 4th week. 2. Sensitive response to cold were 11 cases, to warm 3 cases and to both (cold, warm) were 9 cases. 3. Tenderness to percussion and light pressure on apical area were 5 cases.