• 한국축산식품학회지
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• 제43권1호
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• pp.85-100
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• 2023

The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle from Hanwoo cattle. The samples were treated in an ultrasonic bath (35 kHz) at an intensity of 800 W/cm² for 60 min, followed by aging at 1℃ for 0, 3, and 7 days. The application of ultrasound resulted in lower Warner-Bratzler shear force and higher myofibrillar fragmentation index values during the storage period. HIU also enhanced the tenderness, flavor, umami, and overall acceptability of cooked beef muscle. However, the electronic tongue evaluation results showed higher umami values in the control treatment on the seventh day of storage. The microstructure of sonicated meat showed disorganized myofibrillar architecture and swelling in the A-band region of sarcomeres during the storage period, which led to greater meat tenderness. The heatmap illustrated the high abundance of α-linolenic acid (C20:5n3) and eicosapentaenoic acid (C18:3n3) in sonicated meat samples on the third day of the storage. These results showed that HIU is a potential method for tenderizing and improving the sensory attributes of beef without compromising other quality aspects.

• Journal of Oral Medicine and Pain
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• 제35권2호
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• pp.123-133
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• 2010

6개월간 경희대학교 치과병원 구강내과에 내원한 환자 중 두개주변압통과 관련된 긴장성 두통으로 진단된 총 48명(남자 11명, 여자 37명)과 측두하악장애에 기인한 두통으로 진단된 총 37명(남자 4명, 여자 33명)을 대상으로 하여 특징적 통증강도, 기능 제한 점수, 만성통증척도, 우울증 정도, 비특이적 신체 증상 등급, 하악기능과 관련된 기능제한에 대한 설문지(RDC/TMD Axis II한글판)를 통한 조사 후 다음과 같은 성적을 얻었다. 1. 특징적 통증 강도는 두개주변압통과 관련된 긴장성 두통 군에서 평균 49.937, 측두하악장애에 기인한 두통 군에서 평균 55.577를 나타냈으나 통계적으로 유의미한 차이는 없었다. 2. 기능 제한 점수는 두개주변압통과 관련된 긴장성 두통 군에서 평균 1.77, 측두하악장애에 기인한 두통 군에서 평균 2.32를 나타냈으나 통계적으로 유의미한 차이는 없었다. 3. 만성통증척도는 두개주변압통과 관련된 긴장성 두통 군에서 평균 2.02, 측두하악장애에 기인한 두통 군에서 평균 2.41를 나타냈으나 통계적으로 유의미한 차이는 없었다. 4. 우울증 정도는 두개주변압통과 관련된 긴장성 두통 군에서 평균 1.150, 측두하악장애에 기인한 두통 군에서 평균 1.049를 나타냈으나 통계적으로 유의미한 차이는 없었다. 5. 통증포함 비특이적 신체 증상 등급은 두개주변압통과 관련된 긴장성 두통 군에서 평균 1.117, 측두하악장애에 기인한 두통 군에서 평균 1.095를 나타냈으나 통계적으로 유의미한 차이는 없었다. 6. 통증비포함 비특이적 신체 증상 등급은 두개주변압통과 관련된 긴장성 두통 군에서 평균 0.939, 측두하악장애에 기인한 두통 군에서 평균 0.946을 나타냈으나 통계적으로 유의미한 차이는 없었다. 7. 하악기능과 관련된 기능제한은 두개주변압통과 관련된 긴장성 두통 군에서 평균 0.377, 측두하악장애에 기인한 두통 군에서 평균 0.387을 나타냈으나 통계적으로 유의미한 차이는 없었다. 두개주변압통과 관련된 긴장성 두통군과 측두하악장애에 기인한 두통군의 비교시 집단에 따른 척도점수의 평균에는 두 집단 사이에는 통계적으로 유사함이 관찰되었다. 이는 두개주변압통과 관련된 긴장성 두통과 측두하악장애에 기인한 두통이 임상적으로 유사한 축 II (Axis II)양상을 보인다는 것을 의미하며, 긴장성 두통의 일부분은 측두하악장애와 관련이 있다고 추론된다. 향후 긴장성 두통 진단시 측두하악장애에 대한 접근이 요구된다고 하겠다.

• 시큐리티연구
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• 제25호
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• pp.89-107
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• 2010

이 연구는 만성 경부통을 가진 민간 경비원들을 대상으로 경부 안정화 운동을 실시하여, 목통증, 경부장애지수, 관절가동범위, 근육통증, 재위치감각 변화에 미치는 영향을 비교 분석 하고자 실시하였다. 연구 대상자는 경기 지역 민간경비업체에 종사하는 직원 중 만성 경부통을 호소하는 21명을 대상으로 경부 안정화 운동그룹, 자세교정 운동그룹으로 무선 할당하여, 주3회, 8주간 운동을 실시하였다. 실험 전 후 설문지를 이용하여 목통증과 경부장애지수를 조사하였으며, 관절가동범위, 근육통증, 재위치감각 검사를 실시하여 실험 전 후 변화된 값을 비교 측정하여 다음과 같은 결과를 얻었다. 통증강도와 경부장애지수는 경부 안정화 운동그룹이 실험 후 유의하게 감소하였으며(p<0.05), 관절가동범위, 근육통증, 재위치감각은 경부 안정화 운동그룹에서 실험 후 유의한 향상이 있었으나, 자세교정 운동그룹은 유의한 차이가 없는 것으로 나타났으며(p>0.05), 그룹 간 비교에서도 경부 안정화 운동그룹이 통증, 경부장애지수, 관절가동범위, 근육통증, 재위치감각에서 유의한 향상이 있었다(p<0.05). 본 연구 결과를 볼 때, 만성 경부통을 호소하는 민간 경비원들을 대상으로 경장근과 다열근과 같은 심부근육 강화에 초점을 둔 경부안정화 운동프로그램이 일반적인 자세교정 운동프로그램보다 통증 및 목 기능개선에 효과적인 것으로 나타났다. 따라서 경부 안정화 운동이 만성 경부통을 가진 민간 경비원들의 목 통증 감소와 기능 회복에 효과적이라고 할 수 있겠다.

• Animal Bioscience
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• 제35권8호
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• pp.1258-1269
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• 2022

Objective: For improving meat quality especially tenderness, male cattle are usually castrated to removes both the testicles. This study was conducted to evaluate the effect castration method (half- and complete-castration) on meat yield and quality characteristics of Hanwoo male cattle. Methods: Thirty-two similar age (5.9 months) Hanwoo male calves were divided into: half-castration (HC) and complete-castration (CC) groups (n = 16 per group). At 7 months of age, all the animals were castrated in which the HC calves had only one testicle surgically removed while, the CC calves had both testicles surgically removed. The castrated animals were reared under identical conditions until 25 months of age. After slaughter, the carcasses were evaluated for carcass traits and meat yield of primal cuts. For examination of the castration effect on meat quality, L. lumborum and semimembranosus muscles were used. The meat samples were analyzed for chemical composition, color, pH, shear force and water holding capacity, fatty acids, metabolites and volatile aroma compounds. Results: The HC group showed higher meat yields of all primal cuts (p<0.05). As a result, the total meat yield was higher by approximately 44 kg in the HC group (303.32 kg, corresponding to 67.88%) compared to the CC group (259.30 kg, corresponding to 62.11%) (p<0.05). In terms of meat quality, the HC resulted in two times greater fat content in both muscles examined compared to intact males. More importantly, the shear force values did not differ between HC and CC groups for L. lumborum muscles (p>0.05). The meat from HC animals exhibited higher amount of free amino acids associated with sweetness (p<0.05). Furthermore, the castration method only exhibited a negligible effect on metabolites and volatile aroma compounds in the cooked meat. Conclusion: Half-castration emerged as an alternative practice to be used for increasing the yield and tenderness of male cattle meat.

• Asian-Australasian Journal of Animal Sciences
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• 제20권8호
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• pp.1272-1277
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• 2007

Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltability. Thirty-nine laboratory panelists took part in a sensory test. The fat meat and the lean meat of FCFL-fed pig were judged more meltable and tender, respectively, than the corresponding meat from the formula-fed pig. These sensory traits agreed closely with the results of a mechanical investigation of fat melting patterns and with Warner-Bratzlar shear force values. However, the overall preference was not significantly associated with sensory fat meltability and meat tenderness, as assessed by chi-square and correspondence analyses, but it was significantly related to the whole fat preference and the fat texture preference. The fat texture preference, however, did not correlate with sensory fat meltability. These results indicated that FCFL feeding altered sensory fat meltability in pork loin, but the preference for such meltable fat differed among individual panelists.

• 대한한방내과학회지
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• 제36권3호
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• pp.400-409
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• 2015

Objectives The study aimed to evaluate the therapeutic effect of Hyungtonghaeul-tang along with Korean medicine treatment for fibromyalgia syndrome. Methods A patient with fibromyalgia syndrome was treated with Hyungtonghaeul-tang as well as Korean medical treatment including acupuncture, electro-acupuncture, bee venom therapy, chuna, aromatherapy, and physical therapy. The counts of tenderness points, widespread pain index (WPI), symptom severity scale score (SS scale score), digital infrared thermal imaging (DITI), Ryodoraku diagnosis, visual analogue scale (VAS), fibromyalgia impact questionnaire (FIQ), and beck depression inventory (BDI) were measured. Results After treatment, the counts of tenderness point, WPI, SS scale score, VAS, FIQ, and BDI were decreased. The DITI and the Ryodoraku pattern recovered normally. Conclusions Hyungtonghaeul-tang along with Korean medicine treatment can be used in the treatment of fibromyalgia syndrome.

• 한국전문물리치료학회지
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• 제13권2호
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• pp.43-51
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• 2006

The term thoracic outlet syndrome (TOS) is used to describe patients with compressed subclavian arteries, veins, and brachial plexuses in the region of the thoracic outlet. The objective of this study was to evaluate a scalenus stretching exercise that aims to restore normal function to patients with TOS. This study consisted of 60 patients with symptoms of TOS, and divided the patients into 3 groups: one that received manual therapy, one that practiced self stretching, and a control group. Each group consisted of 20 patients. This study assessed the efficacy of scalenus stretching exercise by examining the resting pain, tenderness, spherical grip power, and pinch grip power of patients. The data were analyzed using one-way ANOVA, Scheffe post hoc test, and independent t-test. The results showed that resting pain was statistically significant within the manual therapy and self stretching groups (p<.05), and that the resting pain of the manual therapy group was more statistically significant than that of the self stretching group (p<.05). Tenderness, spherical grip power, and pinch grip were statistically significant within the manual therapy and self stretching groups (p<.05), but there was no statistically significant difference between the two groups (p>.05). Finally I could see that there were no statistical differences between manual therapy and self stretching to improve the symptoms of the patients with TOS. These results imply that self stretching by patients is as important as manual therapy by a physical therapist.

• 한국가금학회지
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• 제26권1호
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• pp.1-25
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• 1999

Concerns about meat quality, including chicken meat, for the human diet has led to many attempts to manipulate the carcass fat and increase the eating quality. For actual eating quality, the birds must be grown and finished in a manner that results in meat that are tender, succulent and of good flavor, as well as being free from any foreign taint, flavor or safety hazard. Tenderization treatment with high voltage(820V) electrical stimulation and prechill muscle tensioning would improve the tenderness of chicken meat. Proper programs for the withdrawal of feed and water require a team approach for maximizing yield of meat and minimizing carcass contamination. Also effding of supplemental levels of-tocopherol to poultry with vegetable or fish oils increases of desirable polyunsaturated fatty acid(PUFA) content and stablizes the meat against rancidity and fish off-flavors. The nutritional effects of varying dietary ingredients on broiler carcass fat content are also important. Increasing the levels of energy in the ration increases the carcass fat content, while increasing the proteing levels decreases carcass fat content. Supplement-tation of poultry diets with amino acids such as methionine, lysine, glycine and tryptophan as well as amino acid such as well as amino acid mixtures can reduce body fat deposition. Normal stress leads to chicken muscular damage resulting in reduced meat quality, but this can be controlled by preslaughter management practices. Feed manufactures can utilize ntilize nutrient modulation to control pale soft exudative(PSE)syndrome. Finally, the success in poultry meat production depends on the consistent achievement of carefully selected levels of quality. Quality assurance should be the wider function of incorporating quality into the production system and the combination of motivating quality into actions and operations.

• 한국식품영양학회지
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• 제11권5호
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• pp.580-584
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• 1998

Tenderization of beef by the addition of barks(Morus alba Linne) and its sensory properties were observed by shearing test, cooking loss, pH, protein content and sensory evaluation. Shear force was decreased as the addition level of barks (Morus alba Linne) increased. Tenderization effect of beef was increased 8,8% at the addition level of 2.5%, 25% at 5.0%, 4.7% at 7.5%, 58% at 10% barks(Morus alba Linne). Cooking loss was observed 44.50% at the no addition, 45.3% at 2.5%, 45.8% at 5.0%, 47.5% at 7.5%, 50.0% at 10% addition level of barks (Morus alba Linne). As the addition level of barks(Morus alba Linne) increased pH of cooked beef decreased to the range of 5.6 to 5.46. As the addition level of barks (Morus alba Linne) increaed protein content of beef decreased whereas protein content of cooled liquor increased. The addition of barks(Morus alba Linne) improved the sensory quality of cooked beef. Especially, tenderness scored the highest value in 10% added beef and other quality factors color, flavor, juiciness and overall quality were evaluated significantly high in 5% added beef. Therefore 5% addition level of barks(Morus alba Linne) for cooking beef was suggested as the desirable level of addition.

• Childhood Kidney Diseases
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• 제10권2호
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• pp.244-248
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• 2006

Shigella infection usually produces gastrointestinal symptoms but rarely causes urinary tract infection. A 7-year-old girl was admitted for fever, chills, right flank pain, and dysuria. She had no vomiting or diarrhea. There was mild tenderness in her right lower abdomen, and right CVA tenderness was also noted. Acute pyelonephritis was diagnosed by abdominal CT. She showed improvement with intravenous administration of antibiotics. The first urine culture grew $1{\times}10^5$ CFU/mL Shigella dysenteri. Although urinary tract infections due to Shigella species are extremely rare, Shigella species should be considered as a possible cause of pediatric urinary tract infection. We report the first case of urinary tract infection caused by S. dysenteri, which presented as acute pyelonephritis without gastrointestinal symptoms in a child.