• Journal of Animal Science and Technology
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• v.65 no.2
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• pp.311-323
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• 2023

Beef consumers valued meat quality traits such as texture, tenderness, juiciness, flavor, and meat color that determining consumers' purchasing decision. Most research on meat quality has focused on marbling, a key characteristic related to meat eating quality. However, other important traits such as meat texture, tenderness, and color have not much studied in cattle. Among these traits, meat tenderness and texture of cattle are among the most important factors affecting quality evaluation of consumers. Collagen is the main component of connective tissues.It greatly affects meat tenderness. The objective of this study was to determine significant variants and candidate genes associated with collagen contents trait (total collagen) through genome-wide association studies (GWAS). Phenotypic and genomic data from 135 Hanwoo were used. The BLUPF90 family program and GRAMMAR method for GWAS were applied in this study. A total of 73 potential single nucleotide polymorphisms (SNPs) showed significant associations with collagen content. They were located in or near 108 candidate genes. TMEM135 and ME3 genes were identified to have the most significant SNPs associated with collagen contents trait. Data indicated that these genes were related to collagen. Biological processes and pathways for the prediction of biological functions of candidate genes were confirmed. We found that candidate genes were involved in positive regulation of CREB transcription factor activity and actin cytoskeleton related to tenderness and texture of beef. Three genes (CRTC3, MYO1C and MYLK4) belonging to these biological functions were related to tenderness. These results provide a basis for improving genomic characteristics of Hanwoo for the production of tender beef. Furthermore, they could be used they could be used as an index to select desired traits for consumers.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.367-371
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• 2000

In order to study the tenderizing effect of proteolytic enzymes in fruits, beef(M. semimembranosus) was marinated with meat sauce containing each fruit juices. After cooking, the shear force was measured by Rheometer and evaluated the sensory properties of beef by quantitative descriptive analysis method. The results are as follows: 1. The combination ratio of meat sauce:water was 2:1 with pH 5.0∼5.5 showed the max. tenderness. 2. As a result of shear force test, the decrease of shear force was pineapple>papaya>fig>kiwifruit>pear: especially, pineapple, papaya and fig tendered the beef significantly comparing with pear and kiwifruit at p<0.001. 3. The tendering effect of pineapple and papaya on the meat showed significant difference (p<0.01) comparing with pear in tenderness and overall acceptability by sensory evaluation; and there was a significant difference between pear and papaya in taste (p<0.05). 4. There was highly significant correlation between mechanical tenderness and sensory properties: correlation of fruit and mechanical tenderness was -.877(p<0.01); between mechanical tenderness and overall acceptability, r = .532(p<0.01); between fruit and sensory tenderness, r = .495(p<0.01); between mechanical tenderness and sensory tenderness, r = .490(p<0.01). At p<0.05, between taste and juiciness, r = .208.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.6
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• pp.1060-1071
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• 1997

The purpose of this study is to identify the effect of clothing cues(sleeve and skirt width, length) on female impressions. The experimental materials developed for this study are a set of stimuli and response scales. The stimuli are 16 pictures manipulated with sleeve and skirt width · length variations by computer drawing. The experimental design consists of 3 factorial design: (1) sleeve shapes(plain, upper expanded, below expanded, all expanded) (2) skirt width (wide, narrow) (3) skirt length(long, short) The 7-point semantic differential response scale designed for visual evaluation of female' s impression formation on sleeve shape and skirt width · length is 27 bipolar adjectives. The results of this study are as follows: 1. When we analize the impressions of female figure by sleeve shape and width · length of skirt, it becomes clear that maturity, modernity, attention, elegance and tenderness are proved to be important. Among these five factors, maturity, modernity and attention are identified as more important ones. 2. Sleeve shape have an effect on all factors except maturity and the effects of sleeve on the four factors are not striking. ' Width of skirt are most influential to the maturity and attention, but it does not have any effect on modernity. However two factor, that is width of skirt and sleeve have an effects on modernity, attention and tenderness. ' The length of skirt has an effects on the tenderness, elegance and modernity, but it dose not have any effect on attention. But width and length of skirt have an effects on attention, tenderness and modernity The length of skirt and sleeve have an effect on tenderness.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.12
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• pp.1677-1679
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• 2002

This experiment was carried out to evaluate the tenderness of meat and it''s correlation with other carcass traits of Hanwoo steers. The significantly (p<0.01) higher mastication and shearing were observed in boiled meat than in the raw meat but the coefficient of variations were greater in raw meat than in boiled meat. The correlation between raw and boiled meat for shearing and penetration were positive and significant (p<0.01). Negative and significant correlations were observed between mastication and eye muscle area (p<0.05) and also between shearing and cooking loss (p<0.01) in raw meat whereas, penetration in raw meat was positively and significantly (p<0.05) correlated with age of the steers. Shearing in boiled meat negatively and significantly correlated with age (p<0.05), carcass weight (p<0.01), back fat thickness (p<0.01) as well as muscle score (p<0.01). The pH was not significantly correlated with tenderness in both raw and boiled meat. There were possibilities that the tenderness of boiled meat could be predicted from the raw meat.

• Journal of Oral Medicine and Pain
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• v.18 no.1
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• pp.31-43
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• 1993

To evaluate the correlationship between sign/symptoms of craniomandibular disorder(CMD) and possible contributing occlusal factors, the author analyzed craniomandibular index(CMI), clinical dysfunction index(CDI) and occlusal index(Oi) obtained from 88 subjects (32 males, 56 females, mean age 28.7) consisted of 49 CMD patients(15 males, 34 females, mean age 28.7) and 39 non-CMD patients (17 males, 22 females, mean age 24.5). The obtained results were as follows : 1. There was very high significant correlation bebween CMI and CDI in total subjects (r=0.83, p<0.01) 2. There was very low correlation between working-side interference and TMJ noise which was observed as a statistically significant value(p<0.05). And also there ws very low correlation between nonworking side interference and muscle tenderness, CDI, dysfunction index(DI), palpation index(PI) which were observed as statistically significant value (p<0.01) 3. There was very low correlation between as ymmetry of tetruded contact position(RCP)-intercuspal position(ICP) slide and muscle tenderness, TMJ tenderness, TMJ noise, CMI, DI, PI which were observed as statistically significant values(p<0.05) 4. In general there was low correlation between Oi and muscle tenderness, CDI, CMI, DI, PI which were observed as statistically significant values (p,0.05). But Oi had a relatively higher correlation with muscle tenderness, PI than whith CDI, DI.

• The Journal of Korean Academy of Orthopedic Manual Physical Therapy
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• v.15 no.2
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• pp.69-79
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• 2009

Purpose : to investigate the effectiveness of joint mobilization and myofascial release on the neck pain and to provide the effective treatment. Methods : Twenty-two subjects with neck pain participated in the experiment. All subjects were randomly assigned to a joint mobilization group(n=11) or a myofascial release group(n=11). Both groups received treatment for 15 minutes four times during 2 weeks. Cervical range of motion(CROM) instrument was used to measure range of neck motion, and Algometer was used to measure tenderness. All measurements of the subjects were measured at pre-treatment and post-treatment. Results : 1. The range of neck right side-bending motion of the myofascial release group was significantly increased(P<0.05), and the range of neck extension, right side-bending, left side-bending, right rotation motion of the joint mobilization group was significantly increased(P<0.05). 2. There was no significant improvement of tenderness in both groups(p>0.05). Conclusion : These data suggest that joint mobilization is more effective against increasing the range of motion than myofascial release, but myofascial release is more beneficial to tenderness than joint mobilization although it does not have a significant difference in the tenderness because there was a little improvement.

• The Journal of Korean Medicine
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• v.40 no.2
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• pp.89-93
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• 2019

Objectives: There are substantial variations on the methods of identifying Sa-sang typology in clinical practice. This review aimed to describe the clinical experiences on the classification of Sa-sang typology based on index signs for practice of Tae-Geuk acupuncture. Methods: Core physical signs and interpretation of treatment response for the classification of Sa-sang typology are suggested based on 42-year clinical experiences of the expert (the first author). Results: Epigastric tenderness and hepatic dullness sound are the most important physical sign in the classification of Sa-sang typology. Clinical experiences indicate that there may be a positive association between the presence of epigastric tenderness and hepatic dullness sound. Four sets of acupuncture points are matched for four types of Sa-sang institution, respectively. Appropriate match will resolve epigastric tenderness and hepatic dullness sound, while this will not happen if inappropriate match is employed. Conclusion: I suggest that two physical signs (i.e., epigastric tenderness and hepatic dullness sound) are essential for the classification of Sa-sang typology in Tae-Geuk acupuncture.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.723-743
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• 2022

Beef muscles from mature cows and bulls, especially those originating from the extremities of the carcass, are considered as underutilized due to unsatisfactory palatability. However, beef from culled animals comprises a substantial proportion of the total slaughter in the US and globally. Modern consumers typically favor cuts suitable for fast, dry-heat cookery, thereby creating challenges for the industry to market inherently tough muscles. In general, cull cow beef would be categorized as having a lower extent of postmortem proteolysis compared to youthful carcasses, coupled with a high amount of background toughness. The extent of cross-linking and resulting insolubility of intramuscular connective tissues typically serves as the limiting factor for tenderness development of mature beef. Thus, numerous post-harvest strategies have been developed to improve the quality and palatability attributes, often aimed at overcoming deficiencies in tenderness through enhancing the degradation of myofibrillar and stromal proteins or physically disrupting the tissue structure. The aim of this review is to highlight existing and recent innovations in the field that have been demonstrated as effective to enhance the tenderness and palatability traits of mature beef during the chilling and postmortem aging processes, as well as the use of physical interventions and enhancement.

• The Journal of Korean Academy of Orthopedic Manual Physical Therapy
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• v.29 no.3
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• pp.13-22
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• 2023

Background: The purpose of this study was to investigate the effects of functional massage and stretching, applied to the elbow and shoulder joints, on pain, tenderness threshold, and grip strength. Methods: A total of 29 individuals were assigned to a single site (n=15) or multiple sites (n=14). Pain measured through the visual analogue scale (VAS), tenderness threshold (TTH), and grip strength (GI) were measured before and four weeks after the intervention. Results: After four weeks of treatment, visual analogue scale significantly decreased in both groups (p<.05), and the tenderness threshold and grip strength significantly increased in both groups (p<.05). There was also a significant difference between the two groups (p<.05). Conclusion: The reduction of visual analogue scale and the increase in the tenderness threshold and grip strength were more significant in the multi-site treatment group than in the single-site treatment group.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.90-93
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• 2006

Our results indicate that muscle temperature and glycolysis rate of pre-rigor could be closely related to Hanwoo beef tenderness at 24 h postmortem and have potential to predict beef tenderness at 24 h postmortem.