• Journal of Acupuncture Research
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• 제26권5호
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• pp.11-17
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• 2009

Objectives : The objectives of this study were to examine the specificity and the sensitivity of tenderness testing on the ear about the postpartum breast pain, and to improve the efficacy of the tenderness test. Methods : Thirty women who visited in the hospital for recuperating 2-14 days after childbirth participated in this study. They answered the questionnaire of the severity of breast pain and their auricular acupuncture points were tested by a long metal probe with round tip 1.1mm in diameter. We analyzed the relationship between auricular tenderness testing on mammary gland zone[CW6] and postpartum breast pain with validity and significance as grouping 8 diagnosis methods. Results : When we consider above 'moderate pain' or 'severe pain' in the auricular tenderness testing as a positive sign, and above 'evere pain' or 'very severe pain' in the self-reported breast pain score as a positive symptom, the diagnostic efficacy was highest. The sensitivity for tenderness testing was 0.62-0.75, and the specificity was 0.64-0.72, and the sensitivity and the specificity in the contralateral ear were a little higher than in the ipsilateral ear. Conclusions : These results suggest that auricular tenderness testing can be objectified clinically and be used in diagnosis.

• Asian-Australasian Journal of Animal Sciences
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• 제14권11호
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• pp.1621-1627
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• 2001

Steers and heifers (N=490) were produced between 1991 and 1996 by reciprocal fiillsib backcross and $F_1$ crosses from Angus and Brahman to compare characteristics of carcass and palatability traits between Bos indicus and Bos taurus inheritance. Carcasses of 3/4Angus were heavier, fatter (p<0.05), more tender and higher in other palatability attributes (p<0.01) than those of 3/4Brahman. Reciprocal effects of parental cross breeds were found on some traits. Within 3/4Brahman inheritance group, Brahman sired progeny produced heavier and fatter carcasses with better palatability (p<0.05) than progeny with Brahman as a dam breed. Estimates of heritability were intermediate to high in most carcass and palatability traits. Genetic correlations of tenderness with marbling score (MARB), sarcomere length (SARC), fragmentation index (FRAG) and calpastatin activity (CALP) were moderate to high, suggesting potential use of the tenderness-influencing factors as indirect selection criteria to improve palatability attributes. MARB and SARC that were best predictors of tenderness explained 3.07 to 5.85% and 4.32 to 8.24% of variation in tenderness, respectively. However, there was no tenderness-influencing factor to dominantly explain large portion of variation in tenderness.

• Animal Bioscience
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• 제34권11호
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• pp.1849-1858
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• 2021

Objective: Tenderness is a very complex feature, and the process of its formation is very complicated and not fully understood. Its diversification is one of the most important problems of beef production, as a result beef aging is widely used to improve tenderness as it is believed to provide a homogeneous product to consumers. While few studies have evaluated the muscle structure properties in relation to tenderness from early post-mortem, there little to no information available on how the muscle nanostructure of beef carcasses changes during post-mortem ageing to determine the appropriate aging time for acceptable tenderness. Methods: Muscle nanostructure (myofibril diameter [MYD], myofibril spacing [MYS], muscle fibre diameter [MFD], muscle fibre spacing [MFS], and sarcomere length [SL]), meat tenderness and cooking loss [CL]) were measured on 20 A2 longissimus muscles of Bonsmara, Beefmaster, Hereford, and Simbra at 45_mins, 1, 3, and 7 days post-slaughter. Muscle nanostructure was measured using a scanning electron microscope, while tenderness was measured using Warner Bratzler shear force. Results: At 45 minutes post-slaughter, breed affected MYD and MYS only, while at 24_hrs it also affected MFD and MFS. On day 3 breed effected MFS and SL, while on day 7 breed effected tenderness only. As the muscles matured, both MYD and MYS decreased while CL increased, and the muscles became tender. There was no uniformity on muscle texture features (surface structure, fibre separation, muscle contraction, and relaxation) throughout the ageing period. Conclusion: Meat tenderness can be directly linked to breed related myofibril structure changes during aging in particular the MYD, spacing between myofibrils and their interaction; while the MFD, spacing between muscle fibres, SL, and CL explain the non-uniformity in beef tenderness.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2000년도 THE THIRD INTERNATIONAL CONFERENCE ON AGRICULTURAL MACHINERY ENGINEERING. V.III
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• pp.521-524
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• 2000

Nearinfra-red(NIR) reflectance NIR a spectra (400 to 2,100 nm) were collected on 32 beef samples to find feasibility of predicting beef tenderness. The study to predict beef tenderness was accomplished with the stepwise second differential data of the collected NIR spectra. Beef tenderness was measured by Warner-Bratzler(WB) shear force using a Universal Testing Machine(UTM). After modeling the relation between Warner-Bratzler shear force and NIR spectrum of 19 samples among the 32 beef samples, the verification was carried out through predicting the other 13 samples. The SEC and R$^2$ values in the prediction equation were 9.07(N) and 0.6463, respectively. The SEP and R$^2$ were 14.8(N) and 0.7082 (wave length 552 nm, 1988 nm) respectively. The result implied that it was possible to predict the beef tenderness using NIR spectrum and that the tenderness could be predicted non-destructively in real time.

• Asian-Australasian Journal of Animal Sciences
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• 제29권7호
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• pp.1029-1036
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• 2016

This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear force (WBS) had a significant relationship with the sensory tenderness variables, such as softness, initial tenderness, chewiness, and rate of breakdown. In a regression analysis, WBS could account variations in these sensory variables, though only to a limited proportion of variation. On the other hand, three parameters from texture profile analysis (TPA)-hardness, gumminess, and chewiness-were significantly correlated with all sensory evaluation variables. In particular, from the result of stepwise regression analysis, TPA hardness alone explained over 15% of variation in all sensory evaluation variables, with the exception of perceptible residue. Based on these results, TPA analysis was found to be better than WBS measurement, with the TPA parameter hardness likely to prove particularly useful, in terms of predicting pork loin tenderness as rated by trained panelists. However, sensory evaluation should be conducted to investigate practical pork tenderness perceived by consumer, because both instrumental measurements could explain only a small portion (less than 20%) of the variability in sensory evaluation.

• 한국축산식품학회지
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• 제39권2호
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• pp.197-208
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• 2019

The aim of this study was to investigate the relation of sensory quality traits of cooked beef to fresh meat quality and histochemical characteristics, especially muscle bundle traits, in the longissimus thoracis muscle of Hanwoo steers. Cooking loss negatively correlated with softness, initial tenderness, chewiness, rate of breakdown (RB), and amount of perceptible residue (AR) after chewing (p<0.05), and drip loss showed negative correlation with RB and AR (p<0.05). All the attributes of tenderness exhibited negative correlation with the Warner-Bratzler shear force value (p<0.05). Marbling score and the intramuscular fat (IMF) content showed positive correlation with all the organoleptic characteristics, including tenderness attributes, juiciness, and flavor (p<0.05). Regarding histochemical characteristics, muscle fiber size did not have a significant correlation with all the sensory quality traits, although the area percentage of type I fiber was related with softness, initial tenderness, and chewiness (p<0.05). On the contrary, the characteristics of muscle bundle were related to all the sensory tenderness attributes (p<0.05), and the sensory tenderness increased with smaller muscle bundle size (p<0.05). These results suggest that the IMF content and bundle characteristics can be used as indicators for explaining the variations in sensory tenderness in well-marbled beef.

• Journal of Animal Science and Technology
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• 제65권6호
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• pp.1151-1168
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• 2023

Tenderness and taste characteristics of meat are the key determinants of the meat choices of consumers. This review summarizes the contemporary research on the molecular mechanisms by which postmortem aging of meat improves the tenderness and taste characteristics. The fundamental mechanism by which postmortem aging improves the tenderness of meat involves the operation of the calpain system due to apoptosis, resulting in proteolytic enzyme-induced degradation of cytoskeletal myofibrillar proteins. The improvement of taste characteristics by postmortem aging is mainly explained by the increase in the content of taste-related peptides, free amino acids, and nucleotides produced by increased hydrolysis activity. This review improves our understanding of the published research on tenderness and taste characteristics of meat and provides insights to improve these attributes of meat through postmortem aging.

• Journal of Animal Science and Technology
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• 제48권6호
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• pp.921-932
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• 2006

쇠고기 연도 조절에 대한 연구는 오랜 역사를 가지고 있으나, 균일한 쇠고기 맛에 대한 소비자들의 요구 증가로 응용적 연구가 가속화 되고 있다. 도축 후 근절길이와 단백질 분해가 연도에 큰 영향을 미친다는 사실은 잘 밝혀졌다. 전기자극은 맛 보증 프로그램을 위해서 여러 나라에서 산업적으로 이용되고 있다. 전기자극이 연도를 향상(또는 질겨짐 감소)시키는 기전은 모두 밝혀지지 않았으나, 이 처리가 저온 단축을 막고 사후 강직을 단축시켜 단백질 분해를 증가시킨다는 결과는 명확해 보인다. 한편 Tenderstretch는 사후 강직기 동안 근섬유와 결체 조직에 장력을 가하여 고기의 질겨짐을 줄이는 작용을 하는 것으로 보인다. 선행 연구들은 도축 후 전기자극과 Tenderstretch 처리가 지방이 많은 가축과 냉각 온도가 느린 조건에서도 연도를 향상 시킨다는 사실들을 증명하였다. 최근 연구에 의하면 한국 소비자들도 연도가 쇠고기 맛을 결정하는데 중요한 요인이며, 국내 연구결과에 의하면 도축 후 전기자극 또는 tenderstretch 처리가 한우의 연도 및 육색을 증가시키는 것으로 나타났다. 특히 이 기법들은 도체의 크기 및 지방 침착도와 도축 후 냉각속도 조절이 어려운 국내 축산업 조건에서 연도의 균일성 및 개선을 보장할 수 있는 중요한 기법으로 판단되나, 국내 산업체에서는 이용되지 않고 있다. 이 논문은 이러한 기법에 대한 현재의 이론과 국내 쇠고기 산업에 주는 의미를 서술했다.

• 대한정형외과 초음파학회지
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• 제2권1호
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• pp.13-17
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• 2009

목적: 거위발 건 압통의 원인에 대하여 분석하고자 하였다. 대상 및 방법: 거위발 압통이 있었던 24예를 대상으로 하였다. 평균 나이는 65.9세, 여자 23명, 남자 1명 이었다. 외래에서 거위발 압통 여부를 문진 및 진찰 소견으로 확인 후 초음파 검사로 거위발 점액낭염 여부를 검사하였다. 점액낭염이 없는 것을 확인하고 관절내 스테로이드-리도카인 혼합액을 관절내에 주사하고 2~3분 후 압통이 자연 소실되었는지를 확인하였다. 결과: 총 24예의 거위발 압통이 있는 환자에서 초음파 검사 상 점액낭염이 확인된 예는 없었다. 스테로이드-리도카인 혼합액을 관절내 주사 한 후 전 예에서 2-3분 후 거위발 압통이 소실되었다. 6주 후 외래 추시 시에 16예(66.7 %)에서는 모두 거위발 압통의 소실 및 관절 내 삼출액이 감소 또는 소실되었다. 6주 추시 시 압통이 재발된 8예 중에서 4예는 반월상 연골의 파열로 관절경적 수술을 시행하였고, 1예는 슬관절 전치환술을 시행하였다. 수술을 시행한 전 예에서 추시 시 거위발 압통이 소실되었다. 나머지 3예는 Kellgren-Lawrence grade IV로 관절 간격의 완전한 소실을 보였으나 슬관절 전치환술은 시행하지 않은 예들이었다. 결론: 골 관절염에서 거위발 압통의 원인은 거위발 점액낭염이 없어도 발생하며 그 기전은 연관통으로 생각된다.

• Journal of Oral Medicine and Pain
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• 제20권1호
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• pp.171-183
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• 1995

This study was carried out to investigate the relationship between tensed mandibular positions, muscle tenderness and EMG activity, respectively, and between range of motion of the neck and sternocleidomastoid muscle tenderness. Under stressful conditions, most of people take several types of behavioral patterns. Two of them observed frequently are clenching of teeth and grasping of fist. Prolonged clenching or grasping should increase electromyographic activity of associated muscle, especially muscles of mastication and neck muscles and will cause hyperfunction, dysfunction and muscle pain. So it is necessary to relate EMG activity with muscle pain. The author performed routine clinical examination in 47 patients with Temporomandibular Disorders, especially for presence or absence of muscle tenderness. Mandibular rest position was used as a baseline reference position and two more position in which EMG activity was taken were rest postion with grasping of fist and teeth clenching position. BioEMG of Biopak system (Bioresearch Inc, USA) was used for measuring of integrated EMG in masseter, anterior temporalis, anterior belly of digastic muscle and sternocleidomastoid muscle. To measure of the range of neck motion. CROM(Cervical-Range-of Motion, USA) was used. The obtained results were as follows : 1. EMG activity of all muscles except in masseter was higher in grasping of fist than those in rest position and there were significant correlation in EMG activity between the two position except in anterior belly of digastric muscle. 2. When comparing EMG activity between tender and non-tender muscle, all examined muscles did not show any significant difference. From this data, we could conclude that EMG activity was generally not changed with tenderness, of couse, it might be dependent with degree of muscle tenderness. 3. Number of tender points in examined muscles was also not significantly different between in patients with masticatory muscle disorders and in patients with internal derangement. 4. Cervical posture and range of motion of the neck was not differed significantly between in patients with and in patients without tenderness of sternocleidomastoid muscle.