• 제목/요약/키워드: tenderness

검색결과 915건 처리시간 0.024초

반원상 연골판 손상에서의 관절선 압통의 해석 (The Interpretation of Joint Line Tenderness in Meniscal Injury)

  • 이용석;정영복;최성우;황준성;김만경;이종석;서동현
    • 대한정형외과스포츠의학회지
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    • 제5권2호
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    • pp.161-164
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    • 2006
  • 목적: 슬관절 손상의 많은 빈도를 차지하고, 가장 흔하게 수술의 원인이 되는 반월상 연골판 손상을 외래에서 쉽게 일차적으로 검사하는 관절선 압통의 유용성을 알아보고자 하였다. 대상 및 방법: 2005년 5월에서 2006년 6월까지 군병원에서 동일한 시술자에게서 반월상 연골판 손상이 의심되어 수술을 시행한 76명의 환자를 대상으로 관절선 압통(joint line tenderness)에 대한 민감도, 특이도, 정확도, 양성 예측율, 음성 예측율 등을 분석하였다. 결과: 관절선 압통의 민감도, 특이도, 정확도, 양성 예측을, 음성 예측율은 순서대로 78.8%, 32.6%, 52.6%, 47.3%, 66.7%로 나타났으며 외측과 내측 및 불안정성을 동반한 환자를 대상으로 동일하게 분석하여도 상기 결과와 비슷하게 높지 않은 결과를 나타내었다. 결론: 관절선 압통 단일 검사는 외래에서 손쉽게 행해지는 간편한 검사이나, 그 단독 검사로서는 유용성이 떨어지는 것으로 보인다. 그러므로, 여러가지 이학적 검사를 병행 시행하는 것이 좀 더 높은 진단율을 나타낼 것으로 보이고, 필요시에는 자기공명영상(MRI)이나 진단적 관절경 검사도 필요할 것으로 보인다.

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이상근 압통을 동반한 요추 추간판 탈출증 환자에 대한 동기침법 효과 비교연구: 후향적 분석연구 (A Comparative Study on the Effect of Dong-qi Acupuncture for Lumbar Herniated Intervertebral Disc Patients with Piriformis Muscle Tenderness: A Retrospective Analysis)

  • 신유빈;김상민;최지훈;이순호;박재홍
    • Journal of Acupuncture Research
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    • 제32권2호
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    • pp.87-96
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    • 2015
  • Objectives : The purpose of this study was to investigate the clinical effects of Dong-qi acupuncture on piriformis for herniated intervertebral disc(HIVD) of lumbar spine patients with piriformis muscles tenderness. Methods : This research was carried out on the 60 inpatients who received treatment for their HIVD of lumbar spine from January 1 to May 31, 2014 in DaeJeon Jaseng Hospital of Korean Medicine. We divided them into two groups ; group A(n=30) : common treatment on HIVD of L-spine without Dong-qi acupuncture on piriformis(acupuncture, pharmacopuncture, herb medication, Chuna and physiotherapy), and group B(n=30) : common treatment on HIVD of L-spine with Dong-qi acupuncture on piriformis. We evaluated the treatment effect of each group on tenderness(checked by Algometer pressure), and with a numeric rating scale(NRS), and oswestry disability index(ODI). The evaluations of tenderness were performed 8 times : admission day, and on the 3rd, 6th, 9th, 12th, 15th, 18th and 21st day after admission. The evaluations of NRS and ODI were performed 3 times : admission day, and on the 12th and 21st day after admission. The statistical significance was evaluated by SPSS 18.0 for Windows. Results : In group B, tenderness was significantly decreased compared with group A. The difference of tenderness from admission day to the 12th day showed significant reduction compared with group A. Conclusions : Dong-qi acupuncture is more effective in reducing piriformis muscle tenderness in the early stages of treatment. We expect that patients who receive Dong-qi acupuncture will be satisfied with Korean medical treatment and trust their doctor.

한우육의 도체특성, 근절길이 및 품질특성이 연도에 미치는 영향 (Effect of Carcass Traits, Sarcomere Length and Meat Quality Properties on Beef Longissimus Tenderness at 24 hr Postmortem)

  • 문성실;강근호;허선진;정진연;양한술;김진성;주선태;박구부
    • 한국축산식품학회지
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    • 제23권2호
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    • pp.109-114
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    • 2003
  • 연도그룹에 따른 도체특성의 차이는 tender 그룹이 tough 그룹에 비해 무거운 도체중과 두꺼운 등지방 두께, 우수한 근내지방도, 밝은 육색, 흰 지방 및 좋은 조직감을 나타내었다(<0.05). 근절길이의 변화는 사후 시간이 경과함에 따라 지속적으로 감소하는 경향을 보였으며, 특히 사후 3시간 이후에 유의적으로 감소하였다(p<0.05). 연도에 따른 그룹간의 비교에서는 사후 3, 6 및 24시간에서 tender 그룹이 tough 그룹에 비해 유의적으로(p<0.05) 긴 근절길이를 나타내었다. 그리고 tender 그룹은 tough 그룹에 비해 낮은 IMCT 전단가를 나타내었고(p<0.05), 관능적으로 우수한 연도와 기호성을 나타내었다(p<0.05). 이상의 결과에서, 육의 연도는 다른 도체특성에 비해 등지방두께, 근내지방도 및 조직감과 밀접한 관련성을 보였으며, 사후초기인 3과 6시간에서의 근절길이를 측정함으로써 사후 24시간째 연도의 추정이 가능할 것으로 사료된다. 그리고 동일한 나이에서 연도와의 관련성은 총 콜라겐 및 가용성 콜라겐 함량보다는 근육내 결체조직의 강도와 더 높은 관련성 (p<0.05)이 있는 것으로 나타났다.

장요근 압통을 동반한 요추 추간판 탈출증 환자에 대한 장요근 MST 호전도 비교 연구: 무작위 대조 연구 (The Comparative Study of Improvement of Patients Who Were Diagnosed with HIVD of L-Spine with Iliopsoas Muscles Tenderness by MST(Motion Style Treatment) on Iliopsoas Muscles: A Randomized, Controlled, Trial)

  • 이순호
    • Korean Journal of Acupuncture
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    • 제31권2호
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    • pp.79-89
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    • 2014
  • Objectives : This research was to evaluate the MST effectiveness on iliopsoas muscle of herniated inter-vertebral disc in lumbar spine. Methods : This research was carried out with the 58 inpatients who received treatment for their HIVD in lumbar spine from January 1 to April 12, 2014 in Daejeon Jaseng hospital of oriental medicine. We randomly divided into two groups: Group A=common treatment on HIVD of L-spine without MST(acupuncture, pharmacopuncture, herb medication, chuna treating and physiotherapy) and Group B=common treatment on HIVD of L-spine with MST. To verify the MST effect, tenderness(checked by algometer pressure), NRS(numeric rating scale), and ODI(Oswestry disability index) were measured before and after treatment. The statistically significance was evaluated by SPSS 18.0 for Windows. Results : In the Group B, the tenderness was significantly decreased compared with Group A. However, on the NRS and ODI, it did not produce the meaningful results as these two values decreased in all groups. Conclusions : From this research, when patients who were diagnosed HIVD of L-spine with iliopsoas muscles tenderness receive MST additionally, the satisfaction of patients as well as physician confidence will increase.

Relationships among Instrumental Tenderness Parameters, Meat Quality Traits, and Histochemical Characteristics in Porcine Longissimus dorsi Muscle

  • Shin, Han-Gyol;Choi, Young-Min;Nam, Yun-Ju;Lee, Sang-Hoon;Choe, Jee-Hwan;Jeong, Da-Woon;Kim, Byoung-Chul
    • Food Science and Biotechnology
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    • 제17권5호
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    • pp.965-970
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    • 2008
  • The objective of this study was to examine the relationship between instrumental tenderness parameters and histochemical characteristics in the porcine longissimus dorsi muscle, and to investigate a comparison between tenderness parameters such as the Warner-Bratzler shear-force (WBS) and texture profile analysis (TPA). A negative relationship between WBS and fiber area was observed. However, there was no significant relationship between hardness and muscle fiber area. The percentage of fiber type IIb exhibited a positive correlation with hardness. There was a negative relationship between the type IIa composition percentage and hardness. This study showed that some muscle fiber characteristics were related to WBS and TPA parameters, especially hardness.

깨물근하 농양 (Submasseteric Abscess)

  • 하영인;박은수
    • Archives of Plastic Surgery
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    • 제34권6호
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    • pp.799-802
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    • 2007
  • Purpose: The masserteric space is an important tissue compartment of the face, but a disease in it is difficult to diagnose and treat. The submasseteric abscess is located between the masseter muscle and mandibular ramus with different appearances such as sepsis, infection, or tumor. Especially the common misdiagnosis of submasseteric abscess is acute or chronic parotitis. The purpose of this report is to pay special attention to the possible diagnosis of submasseteric abscess for the symptoms of unilateral cheek swelling and tenderness that accompany marked trismus. Methods: A 11-year-old boy came to our hospital because of facial swelling, tenderness, and trismus in a history of left cheek swelling and toothache. We diagnosed his case as submasseteric abscess by CT scan and surgical intervention was performed. Under general anesthesia, the abscess was opened by the intraoral incision and considerably massive pus was drained. Results: Swelling, tenderness, and trismus became to subside during postoperative 10 days and general condition and vital signs became stable. After 6 months, CT scan showed that both masseteric muscles were symmetric and there was no periosteal reaction of the mandible. Conclusion: In conclusion, submasseteric abscess is a rare infection with the symptoms of cheek tenderness and marked trismus. A detailed medical history and clinical examination of a patient as well as computed tomography(CT) are important tools in the accurate diagnosis and efficient treatment of the submasseteric abscess. Adequate drainage, removal of cause, and antibiotic infusion are the management of choice.

상의색과 모자색, 모자유형이 인상 형성에 미치는 영향 (The Effect of Shirts-Color and Hat Color, Hat Design on Impression Formation)

  • 정해선;강경자
    • 복식문화연구
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    • 제12권3호
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    • pp.354-368
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    • 2004
  • The purpose of this study is to investigate the effect of Shirts-color(Different-color, Same-color) and Hat color(Red, Blue, Beige, Grey), Hat design (Beret, Cloche, Bowler, and Capeline) on impression formation. The experimental materials developed for this study were a set of stimulus and response scales. The 7-point semantic thirty stimuli color pictures of various combination of hair length, hair style, and type of hat design were manipulated by computer drawing. The subjects were 360 undergraduates living in Seoul, Kyunggi and Kyungnam. The experimental design was composed of 3 factorial designs. The result of the study can be summarized as follows; Impression factor of the stimulus consisted of the 5 different dimensions. (concentration of attention, attractiveness, gracefulness, activity, tenderness). Concentration of attention, elegance, and tenderness in case of a hat as a clue, elegance and tenderness in case of the color of upper clothes as a clue, and all the factors except attractiveness and elegance in case of the type of hat as a clue were significant factors to differences of appearance. In regarding the effect of interaction between each variable, the combination of Hat color and Shirts-color had significant effects on tenderness, Hat color and type of hat design on concentration of attention, elegance and activity.

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A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review

  • Lian, Ting;Wang, Linjie;Liu, Yiping
    • Asian-Australasian Journal of Animal Sciences
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    • 제26권3호
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    • pp.443-454
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    • 2013
  • Tenderness is the most important meat quality trait, which is determined by intracellular environment and extracellular matrix. Particularly, specific protein degradation and protein modification can disrupt the architecture and integrity of muscle cells so that improves the meat tenderness. Endogenous proteolytic systems are responsible for modifying proteinases as well as the meat tenderization. Abundant evidence has testified that calpains (CAPNs) including calpain I (CAPN1) and calpastatin (CAST) have the closest relationship with tenderness in livestock. They are involved in a wide range of physiological processes including muscle growth and differentiation, pathological conditions and post-mortem meat aging. Whereas, Calpain3 (CAPN3) has been established as an important activating enzyme specifically expressed in livestock's skeletal muscle, but its role in domestic animals meat tenderization remains controversial. In this review, we summarize the role of CAPN1, calpain II (CAPN2) and CAST in post-mortem meat tenderization, and analyse the relationship between CAPN3 and tenderness in domestic animals. Besides, the possible mechanism affecting post-mortem meat aging and improving meat tenderization, and current possible causes responsible for divergence (whether CAPN3 contributes to animal meat tenderization or not) are inferred. Only the possible mechanism of CAPN3 in meat tenderization has been confirmed, while its exact role still needs to be studied further.

시간-강도 분석에 따른 한우육과 수입우육의 연한정도 비교 (Tenderness Comparision of Korean and Imported Beef Using Time - Intensity Metho dology)

  • 차경희
    • 한국식품조리과학회지
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    • 제12권2호
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    • pp.123-128
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    • 1996
  • 한우육과 수입우육의 연한정도를 비교하기 위하여 등심육과 양지육에 대하여 시간-강도 분석을 실시한결과는 다음과 같다. 등심육은 양지육에 비해 더 연한 결과를 보였으며,등심육과 수입 양지육 간의 유의적인 차이는 볼 수 없었다(p<0.05). Rx에서 한우 등심 육이 수입 등심육보다 더 큰 수치를 나타냈고, 양지육 에서는 수입우육이 더 크게 평가되었다(p<0.05). lmax는 등심육에서는 한우육이 더 높은 경향을 보였고, 양지육에서는 수입우육의 연한정도가 유의적으로더 높다고 평가되었다(p < 0.05). Dur은 등심육에서는 한우육보다 수입우육이 씹을수록 더 오래까지 지속되 었으나(p<0.05) 양지육에서는 오히려 수입우육보다 는 한우육이 더 오래까지 지속되는 경향만을 보였다. 한편 AUC는 한우 등심육이 수입 등심육보다 유의적 으로 낮은 수치를 나타내어 전체적으로 한우육이 더 연하게 평가되었다(p .0.05). 한우육과 수입우육의 연 한정도 비교에 시간-강도 분석의 이용으로 시료간의 저작 과정 동안의 변화를 연구할 수 있었다.

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Differences in toughness and aging potential of longissimus lumborum muscles between Hanwoo cow, bull and steer

  • Zhen Song;Inho Hwang
    • Journal of Animal Science and Technology
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    • 제65권4호
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    • pp.865-877
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    • 2023
  • Thirty Hanwoo cattle including bulls, cows, and steers (n = 10 each) were slaughtered and investigated for carcass traits (weight, meat color, fat color, yield index, maturity, marbling score, back-fat thickness, and firmness) and meat quality. The meat quality such as: pH, color, cooking loss, fatty acid, thiobarbituric acid reactive substance, warner-bratzler shear force, tensile tests, and texture profiles were analyzed on longissimus lumborum (LL) muscles of the carcasses at different aging times (3 d and 21 d). The results showed that steers and cows had higher back-fat thickness and marbling score, and a lower firmness (p < 0.001) than bulls. Bulls exhibited a lower meat quality indicating by higher cooking loss, thiobarbituric acid reactive substance content, warner-bratzler shear force and tensile test values (p < 0.01). Regarding the sensory property, the bull meat also had higher hardness, and lower tenderness, juiciness and flavor scores than the cow or steer meat (p < 0.01). Additionally, the bull meat had a higher polyunsaturated fatty acid and a lower monounsaturated fatty acid contents (p < 0.01). With increased aging time, the meat tenderness was improved in all the genders. Taken together, the present study demonstrated that the gender and aging time affected the carcass traits, fatty acid and sensory quality of beef. Postmortem aging could improve the meat tenderness of all genders especially bulls.