• 한국축산식품학회지
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• 제24권3호
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• pp.310-318
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• 2004

Eating quality is a reflection of consumer satisfaction, while beef quality grade describes carcass characteristics of chiller assessment which are largely influenced by production systems including breeding and feeding schemes. On the other hand, it should be emphasized that high palatability of beef is a function of production and processing components including breed, nutrition, animal handling, post-slaughter intervention and cookery. Numerous efforts have been made by Korean beef industry and research institutes to deliver high quality beef with which domestic beef consumers are satisfied. However, majority of studies have tended to focus on improvement of intramuscular fat content with little attention on its effect on consumer-based eating quality. Furthermore, there is very limited accessible information(if any) on relative importance of eating characteristics (eg, tenderness, juiciness and flavor intensity) to consumer satisfactory rate and palatability grade. On this regard, our recent results indicated, for example, that when m. longissimus was prepared by a thin-slice style BBQ, relative weightings of tenderness, juiciness and flavor intensity for consumer satisfactory rate were 0.4, 0.35 and 0.25, respectively. When eating quality was graded into 4 groups by a sum of tenderness, juiciness and flavor intensity after multiplying these coefficients, consumers responded that the palatability score for high quality beef should be higher than 79 points. Based on our recent experiments, the current report is intended to highlight relative importance of eating quality characteristics on consumer satisfactory rate, and threshold of eating quality grade. In addition, post-slaughter intervention techniques such as electrical stimulation and tenderstretch are given as examples of critical control points of palatability assurance program of Hanwoo beef.

• 대한족부족관절학회지
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• 제7권2호
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• pp.218-222
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• 2003

Purpose: The objective of this study was to define the Os submalleolare as an any ossicles below medial malleolus of tibia and to determine the characteristics of clinical and radiological characteristics and to evaluate results of surgical treatment of Os submalleolare in sports player group. Materials and Methods: Twenty-two patients with Os submalleolare were identified between November, 1, 1998 and June, 30, 2002. Results: The mean age was 18.3 years. All patient were male and soccer players comprised 71%(20 cases). Associated disease were 8 cases(29%) of chronic ankle instabilities, one case(4%) of anterior impingement syndrome and one (4%) of plantar fascitis. The most common clinical symptom was pain during walking and sports activity and sign was tenderness around medial malleolus. Only simple radiograph could reveal presence of ossicle and differentiate with acute fracture. If symptom and sign obscured, Bone scan(7 cases) and MRI(3 cases) identify causes of pain and tenderness. As a surgical treatment, all bony fragment caused symptom and sign were eliminated and medial collateral ligament was reattached meticulously. Associated chronic ankle instability were present, modified Brostrom procedure was done simultaneously. On follow-up, The symptomatic pain were wholly disappeared at average 2.2 months (1-6months) after operation. On one year follow-up, all patients have been daily life without any complaints and have gone back to the game within three months. Conclusion: as submalleolare have relatively rare incidence in sports players and most common clinical symptom and sign is tenderness on medial malleolar area of ankle, can be diagnosed both physical examination and plain X-ray film. As a treatment, Removal of ossicle and reattachment of MCL could obtain excellent or good results.

• Journal of Oral Medicine and Pain
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• 제44권2호
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• pp.54-58
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• 2019

Purpose: The aim of this study is to evaluate the correlation between tongue pain and tenderness of tongue by digital palpation (DP) in Burning Mouth Syndrome (BMS) patients. Methods: One hundred thirty-four consecutive patients (60 BMS with tongue pain and 74 non-BMS) who attended the Department of Oral Medicine (Chosun University Dental Hospital, Gwangju, Korea) from January 2018 to December 2018 were included in this study. The examined sites were anterior, lateral (right and left) and central part of the tongue. The pain sites were reported by the patients and the tender points on DP test were recorded by the clinicians. DP test was performed by well-trained clinicians with palpation of the tongue with 0.5 kg pressure using the thumb and index finger. Obtained results for BMS and non-BMS group were compared using t-test (p<0.05). Results: 1. The BMS group had higher tender score on DP test of the tongue and there was a significant difference between the BMS and non-BMS groups. 2. The accuracy of the pain site and the tender point was shown to be 0.68 total (anterior 0.68; right lateral 0.69; left lateral 0.70; central 0.61). Conclusions: This study suggests that the tenderness to DP of the tongue could be related to the painsites in the BMS patients. Further study is needed to confirm the usefulness of DP test of the tongue to examine the BMS patients.

• 한국축산식품학회지
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• 제39권1호
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• pp.139-150
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• 2019

This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs (1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and aging time had significant effect on water holding capacity, color, shear force, total volatile basic nitrogen (TVBN) content, and sensory traits. Higher QG groups generally exhibited a lower shear force, nucleotide content, and water holding capacity, and higher $L^*$, $a^*$, and $b^*$ values. Acceptable tenderness (shear force <5.4 kg) in QG 1++, 1+, 1, and 2 was achieved on days 7, 14, 16, and 18, respectively, and QG 3 showed a shear force of 6.8 kg, even after 28 d. Regardless of QG, TVBN content below threshold levels (20-30 mg%) was observed throughout the 28 d aging period, while total plate counts above 7 Log CFU/g were seen at 21 d. In conclusion, it is recommended that Hanwoo beef with QG 1++, 1+, and intermediate QG (1 and 2) should be sold or consumed between 7 and 21, 14 and 21, 16 and 21 d, respectively. Beef with QG 3 should be sold or consumed within 21 d, based on microbial growth, even though it has not achieved desirable tenderness. For this reason, an additional tenderizing process is recommended before this beef is ready for consumption.

• 대한정형도수물리치료학회지
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• 제24권2호
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• pp.43-49
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• 2018

Background: In this study, the importance of constipation and back pain was assessed by regression analysis of the effects of stress, dietary habits, and water intake on constipation in women in their twenties and the influence of constipation and body mass index (BMI) To provide basic data. Methods: This study selected 109 having constipation of 120 students attending G University in Gwangju and eating habits, water intake level, stress and BMI. Trigger point at the tip of erector spina was palated with tenderness set in order to examine whether muscle tenderness and actual low back muscle tenderness level were same and left and right parts were measured three times and average of Max values was used. We examined the effect of constipation on low back pain and examined constipation and BMI to determine whether they affected low back pain. Results: There was no significant difference in eating habit although there was a significant difference in the effect of stress and water intake on constipation. Constipation had significant difference in back pain. However, there was no significant difference in BMI, normal weight, overweight, and obesity except for low body weight. Conclusions: This study found that constipation was associated with stress levels, water intake, and back pain. In conclusion, this study suggests basic data to prevent and treat constipation-related back pain, and recommends plenty of water intake, proper exercise and stress management to prevent constipation.

• Asian-Australasian Journal of Animal Sciences
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• 제32권10호
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• pp.1611-1620
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• 2019

Objective: The aim was to investigate the influence of ultrasound and adenosine 5'-monophosphate (AMP) marination (UAMP) on tenderness and structure of myofibrillar proteins of beef. Methods: Five groups, the untreated meat (Control), deionized water marination (DW), ultrasound followed by DW (UDW), AMP marination (AMP), and ultrasound followed by AMP (UAMP) were studied. Myofibrillar fragmentation, cooking loss, shear force, thermograms, histological observation of meats and myofibrillar proteins properties were investigated in these different treatments. Results: The results showed that UAMP significantly increased myofibrillar fragmentation index from 152 (Control), 231 (AMP), and 307 (UDW) to 355 (p<0.05), respectively. The lowest cooking loss, shear force and peak denaturation temperature were observed in UAMP. In histological observation, UDW and UAMP had more fragmented muscular bundles than the others. Furthermore, a drastic increase in ${\alpha}$-helix and decrease in ${\beta}$-sheet of myofibrillar proteins was observed in UAMP, implying the disaggregation of protein samples. The synchronous fluorescence spectra of myofibrillar proteins in UAMP suggested the combination of ultrasound and AMP could accelerate the unfolding molecular structure and destroying hydrophobic interactions. The results of circular dichroism and synchronous fluorescence spectra for myofibrillar proteins coincided with the microstructures of beef. Conclusion: The results indicate that ultrasound combined with AMP improved meat tenderness not only by disruption in muscle integrity, increasing water retention, but also altering their spatial structure of myofibrillar proteins.

• Physical Therapy Rehabilitation Science
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• 제10권2호
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• pp.147-155
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• 2021

Objective: This study is to investigate the effect of real-time feedback from the therapist on posture, muscle strength, pain of subjects with forward head posture based on a non-face-to-face complex exercise program. Design: Two-group pretest-posttest design. Methods: Thirty healthy men and women in their twenties with forward head posture with a Craniovertebral angle of 52° or less were targeted, the final selection was made as 15 experimental groups who performed the non-face-to-face intervention program while receiving real-time feedback and 15 control subjects who performed the non-face-to-face intervention program without providing feedback. Six of them were eliminated, and a total of 24 were conducted as subjects. All exercise groups performed an exercise program three times a week, 30 minutes each, for a total of two weeks. Before and after exercise, Craniovertebral angle (CVA), CranioRotation angle (CRA), muscle strength, and tenderness threshold were evaluated. Results: Significant differences were shown in both groups in CVA, and tenderness threshold before and after exercise (p<0.05), and CRA, the left middle trapezius muscle strength, only in the experimental group (p<0.05). In the comparison of theamount of change between exercise groups, the group that received feedback on CVA, CRA and tenderness threshold showed a significant change than the group without feedback (p<0.05). Conclusions: As a result of this study, it can be seen that the therapist's real-time feedback is more effective in improving the forward head posture. This requires feedback from the therapist on posture correction during non-face-to-face exercise intervention.

• 한국축산식품학회지
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• 제41권4호
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• pp.589-607
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• 2021

Meat proteolytic systems play a crucial role in meat tenderisation. Understanding the effects of processing technologies and post-mortem storage conditions on these systems is important due to their crucial role in determining the quality characteristics of meat and meat products. It has recently been proposed that tenderisation occurs due to the synergistic action of numerous endogenous proteolytic systems. There is strong evidence suggesting the importance of μ-calpain during the initial post-mortem aging phase, while m-calpain may have a role during long-term aging. The caspase proteolytic system is also a candidate for cell degradation in the initial stages of conversion of muscle to meat. The role of cathepsins, which are found in the lysosomes, in post-mortem aging is controversial. Lysosomes need to be ruptured, through aging, or other forms of processing to release cathepsins into the cytosol for participation in proteolysis. A combination of optimum storage conditions along with suitable processing may accelerate protease activity within meat, which can potentially lead to improved meat tenderness. Processing technologies such as high pressure, ultrasound, and shockwave processing have been reported to disrupt muscle structure, which can facilitate proteolysis and potentially enhance the aging process. This paper reviews the recent literature on the impacts of processing technologies along with post-mortem storage conditions on the activities of endogenous proteases in meat. The information provided in the review may be helpful in selecting optimum post-mortem meat storage and processing conditions to achieve improved muscle tenderness within shorter aging and cooking times.

• 한국축산식품학회지
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• 제41권5호
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• pp.779-787
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• 2021

This study compared the meat quality characteristics, palatability, and histochemical characteristics of low-marbled Hanwoo and Holstein steers of different beef quality grades (1, 2, and 3). No differences were observed in muscle pH_{24 h} and cooking loss between the groups (p>0.05); however, quality grade 1 of Hanwoo steers (HA1) showed a darker muscle surface compared to grade 1 of Holstein steers (HO1) (30.9 vs. 33.9, p<0.05). The HA2 group exhibited a lower value of Warner-Bratzler shear force compared to the HO1 and HO3 groups (60.8 vs. 69.2 and 87.8 N, p<0.001). For sensory quality attributes, steaks from the HA1 group showed higher scores of softness, initial tenderness, and amount of perceptible residue than steaks from the HO1 group (p<0.001). Within the quality grade 2, Hanwoo steers had a higher score of softness compared to Holstein steers (p<0.001). There were no differences in juiciness and flavor intensity between Hanwoo and Holstein steers at the same quality grade (p>0.05). This difference in tenderness attributes between the breeds within the quality grade was associated with morphological traits of muscle bundle, and Hanwoo steers had smaller bundle area (0.37 vs. 0.50 mm², p<0.05) and higher fiber number per bundle (88.2 vs. 121, p<0.05) compared to Holstein steers. Therefore, bundle characteristics of longissimus thoracis muscle can be crucial for explaining factor for the explanation of tenderness variations between different breeds at the same beef quality grade or marbling.

• Physical Therapy Rehabilitation Science
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• 제9권4호
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• pp.215-221
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• 2020

Objective: Tension-type headaches usually occur with temporomandibular disorder, which increases the risk of the chronic tension-type headaches. This study was conducted to investigate the effect of additional temporalmandibular therapy compared to cerivcal joint therapy for tension-type headaches with pericranial tenderness. Design: Randomized controlled trial. Methods: Forty-one patients with chronic tension-type headaches and pericranial tenderness were randomized into the 3 groups, such as the temporomandibular joint therapy group (TMJT group, n=14), cervical manual therapy group (CMT group, n=14) and conservative therapy group (CT group, n=13). All patients were assessed at baseline and after each intervention during the three sessions. The participants in the TMJT group received the temporomadibular joint treatment and cervical manual therapy for 30 minutes, once a week, for 3 weeks. The participants in the CMT group received the cervical manual therapy, and those in the CT group received modalities during same time period. The outcome measurements used were the intensity of headaches measured on the Visual Analogue Scale (VAS), quality of life measured with the Headache Impact Test (HIT-6), and function of the cervical spine using the Neck Diability Index (NDI). Results: The TMJT group that received temporomandibular joint treatment and cervical manual therapy showed a significant decrease in VAS, HIT-6, and NDI compared with the other 2 groups (p<0.05). Conclusions: This study suggected that temporomandibular joint treatment combined with cervical manual therapy was more effective for the chronic tension-type headaches with pericranial tenderness than the usual cervical therapy alone.