• Food Science of Animal Resources
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• v.40 no.1
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• pp.34-43
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• 2020

The objectives of this study was to compare palatability changes of the longissimus thoracis (LT) and vastus lateralis (VL) muscles of Hanwoo steers from different beef quality grades (1⁺ and 1) during 28 d of wet-aging in order to improve the utilization of the VL muscle as a steak. The VL muscle showed a higher collagen content and a lower intramuscular fat content than the LT muscle (p<0.05). As expected, the Warner-Bratzler shear force value was greater in the LT 1 grade (LT-1) muscle than the LT-1⁺ muscle (p<0.05); whereas no difference was observed between the grades in the VL muscle at 24 h postmortem. Compared to 0 d of aging, tenderness scores significantly increased after 14 and 21 d of aging in the LT and VL muscles, respectively (p<0.05). Additionally, there was no difference in tenderness score between the VL-1⁺ aged for 21 d and the LT-1 at 24 h postmortem, although tenderness score was greater in the LT than the VL at each period (p<0.05). Moreover, the VL-1⁺ steak exhibited a higher tenderness score than the VL-1 steak at 21 and 28 d of aging (p<0.05). On the other hand, the effect of aging time on juiciness and flavor in the VL muscle was somewhat limited unlike the LT muscle. Taken together, the VL muscle requires a longer aging time than the LT muscle to improve consumer preference. Considering the tenderness, using a higher quality grade for aging is more useful in the VL muscle.

• Physical Therapy Korea
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• v.21 no.3
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• pp.28-37
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• 2014

The purpose of this study was to investigate the effects of smartphone use on muscle fatigue and tenderness in the cervical erector spinae (CES) and the upper trapezius (UT) and on the cervical range of motion among subjects with and without neck muscle pain. The subjects were 30 smartphone users in their 20 s who -were assigned to either an experimental group with neck muscle pain or a control group without neck muscle pain. Muscle fatigue and tenderness in the CES and the UT as well as the subjects' cervical range of motion were measured before and after 20-min smartphone sessions in a sitting position. In a between-group comparison of muscle fatigue, the experimental group showed a significantly greater decrease in median frequency in the CES and the right UT after smartphone use (p<.05). Regarding the assessment of muscle tenderness after smartphone use, the experimental group showed a statistically significant decrease in the pressure-pain threshold (PPT) in all muscles (p<.05), whereas the control group showed a significantly decreased PPT in the right CES and the UT (p<.05). The assessment of the cervical range of motion revealed a statistically significant reduction in the cervical flexion-extension and left lateral flexion in the experimental group (p<.05) after smartphone use. However, there was no significant change in the cervical range of motion in the control group (p>.05) after smartphone use. When compared with the control group, the experimental group demonstrated greater changes in cervical extension, lateral flexion, and rotation, except for cervical flexion (p<.05). In conclusion, when smartphone users have pre-existing neck muscle pain, the use of a smartphone further increased muscle fatigue and tenderness in the neck and reduced PPT and the cervical range of motion.

• The Journal of Korean Academy of Orthopedic Manual Physical Therapy
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• v.14 no.1
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• pp.1-14
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• 2008

Purpose : To evaluate the effects joint mobilization and McKenzie exercise on the cervical range of motion and tenderness through cervical range of motion(CROM), algometer. Methods : The subjects consisted of thirty five patients. Eighteen underwent McKenzie exercise, seventeen did Joint Mobilization. The joint mobilization group received joint mobilization exercise for about 15 minutes, and McKenzie exercise group received extension, side-flexion, flexion, elevation, exercise for 15 minutes respectively. The test period of each group took place three times a week during 6 weeks. All measurements for each the subject took the following treatment: pre-treatment, treatment in 2 weeks, treatment in 6 weeks, post-treatment in 2 weeks. Results : The flexion, extension and side-flexion CROM of both groups were statistically significant increase within treatment period(p<.05), and also a significant difference within pre-treatment and post-treatment in a 2 week period(p<.05), within treatment in 2 weeks and post-treatment in 2 weeks by checking the extent of effect in the treatment period(p<.05). The trapezius tenderness threshold of both groups were statistically significant increase within treatment period(p<.05), and also significant difference within pre-treatment and post-treatment, within treatment in 2 weeks and post-treatment by checking the extent of effect in the treatment period. Conclusion : Joint mobilization and Mckenzie exercise improved cervical range of motion and tenderness threshold.

• Journal of Korean Physical Therapy Science
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• v.29 no.4
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• pp.86-95
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• 2022

Background: The purpose of this study is to investigate the effect of ultra-thin microcurrent patch application on pain, tenderness, trunk flexion, and trunk extension in patients with back pain. Design: pretest-posttest design: single blind. Methods: Thirty men and women diagnosed with chronic back pain were classified into 15 microcurrent application groups and 15 placebo groups. Changes in pain were observed on a visual analog scale, tenderness was observed with a digital tenderness meter, and changes in trunk flexion and trunk extension angles were evaluated with a posture analyzer. The paired t-test was used to see the changes within each group before and one week after the experiment, and the independent t-test was used to see the change in the difference between the groups, and the significance level was 0.05. Results: In both the experimental group and the control group, there was a significant difference in pain within and between groups(p<0.05). In the experimental group, there were significant differences in the intra- and inter-group changes in the erector spinae muscle tenderness and low back pain disorder index(p<0.05). In the experimental group, there was a significant difference in the change in trunk flexion and extension within the group(p<0.05). Conclusion: In this study, it was confirmed that the application of ultra-thin microcurrent was effective for pain, tenderness, and movement of back extension in patients with low back pain. It is expected that it will be used as a basic data for microcurrent therapy and as a treatment method for improving the function of patients with back pain in the future.

• Animal Bioscience
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• v.36 no.9
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• pp.1314-1326
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• 2023

Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective strategies amongst these is feeding regimens. In this review, the major aspects of feeding regimens affecting growth rate, carcass traits and quality attributes of sheep and goat meat are thoroughly discussed, with a particular focus on physical-chemical composition, flavor profile, and fatty acid (FA) profile. Grazing lambs and kids receiving concentrate or under stall-feeding systems had greater average daily gain and carcass yield compared with animals reared on pasture only. However, growth rate was higher in lambs/kids grazing on pastures of improved quality. Moreover, the meat of grazing lambs receiving concentrate had more intense flavor, intramuscular fat (IMF) content, and unhealthy FA composition, but comparable color, tenderness, juiciness, and protein content compared to that of lambs grazed on grass only. In contrast, meat of concentrate-fed lambs had more intense color, greater tenderness and juiciness, IMF and protein contents, and lower flavor linked to meat. Additionally, the meat of kids grazed on concentrate supplementation had higher color coordinates, tenderness, IMF content and unhealthy FA composition, whereas juiciness and flavor protein content were similar. In contrast, kids with concentrate supplementation had superior color coordinates, juiciness, IMF content and unhealthy FA composition, but lower tenderness and flavor intensity compared to pasture-grazed kids. Thus, indoor-finished or supplemented grazing sheep/goats had higher growth rate and carcass quality, higher IMF content and unhealthy FA composition compared to animals grazed on grass only. Finally, supplementation with concentrate increased flavor intensity in lamb meat, and improved color and tenderness in kid meat, whereas indoor-fed sheep/goats had improved color and juiciness as well as reduced flavor compared to pasture-grazed animals.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.111-116
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• 2002

This study investigated quantitative changes in the spaces between and within myofibrils and the impact of high and low voltage electrical stimulation on muscle ultrastructure as seen in electron micrographs. In addition, the relationships of these spaces and the impact to meat tenderness were investigated. The degradation of myofibrils during aging appeared to be localized across the muscle fibre. Structural deterioration of muscle fibres was evident 1 day post-mortem, involving the weakening in the lateral integrity of the myofibrils and Z-disc regions. Meat tenderisation, as shown by objective measurements, coincided with these increases in degradation, as assessed by the sum of the gaps between and within myofibrils. The results showed that the total size of gaps between and within myofibrils can be used as an indicator of meat tenderization during aging, but that ultrastructural alteration in electrically stimulated muscle had little relationship with meat tenderness.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.4
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• pp.343-346
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• 1995

The inclusion of crude ginger rhizome (zingiber officinale) extract at 0.5 to 1.0% (v/w) in the marination of marginally acceptable lean beef improved meat tenderness by 20-30% in the absence of 2% salt and by 35-45% in the presence of 2% salt. Ginger extract also retarded the development of rancidity and increased shelf-life of precooked lean beef two-fold in saran-wrap (no vacuum) storage at $4^{\circ}C$. Ginger rhizome improves the palatability and acceptability of lean beef from carcasses of marginal quality. It is particularly beneficial for the preparation of pre-cooked ready-to-eat beef products that are not vacuum-packaged.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.142-148
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• 2001

Comparisons in physicochemical characteristics of longissimus muscle between the Korean native pig(KNP: 75kg of slaughter weight and 240 days of age) versus Landrace(110kg of slaughter weight and 180 days of age) are as below. Compared with Landrace, KNP had a greater drip loss resulting from a lower muscle pH and water holding capacity, greater L*(lightness), a*(redness) and b*(yellowness) values in muscle color, and a greater L* value and smaller a* and b* values in attached backfat color. Tenderness were greater in the Korean native pig. Moreover, KNP had a greater number of muscle fibers and a smaller diameter of the fiber when examined by scanning electron microscopy. In sum, the Korean native pig, compared with Landrace, had a greater redness in meat color, a greater whiteness in fat color; the lower WHC and greater tenderness of the former apparently resulted from the lower slaughter weight rather than from a species difference.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.216-223
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• 1998

This study was conducted to investigate the effects of the tenderness for the vacuum chilled, the air-frozen or the rechilled Holstein beef loin. The vacuum packaged beef was stored at 1$^{\circ}C$ and the air-packaged beef was stored at -20$^{\circ}C$ for 60 days. The rechilled beef was restored for 3 days at 1$^{\circ}C$ by using the vacuum chilled or the air-frozen beef. Hardness and chewiness of the vacuum chilled beef were better than those of the air-frozen beef. Hardness and chewiness were improved significantly(p＜0.05) after the 40 days storage for the vacuum chilled beef, but there was no significant improvement for the air-frozen beef during the 60 days storage. By the rechilling process, tenderness and myofibrillar fragmentation index of the vacuum chilled and air-frozen beef improved. Especially those were improved significantly(p＜0.05) in the vacuum chilled beef after the 20 days storage, and in the air-frozen beef after the 40 and 60 days storage.

• Molecules and Cells
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• v.25 no.3
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• pp.428-437
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• 2008

To identify transcriptional markers for beef traits related to meat tenderness and moisture, we measured the transcriptome of the Longissimus dorsi skeletal muscle in 10 Korean native cattle (KNC). We analyzed the correlation between the beef transcriptome and measurements of four different beef traits, shear force (SF), water holding capacity (WHC), cooking loss (CL), and loin eye area (LEA). We obtained non-overlapping and unique panels of genes showing strong correlations (${\mid}r{\mid}$ > 0.8) with SF, WHC, CL, and LEA, respectively. Functional studies of these genes indicated that SF was mainly related to energy metabolism, and LEA to rRNA processing. Interestingly, our data suggested that WHC is influenced by protein metabolism. Overall, the skeletal muscle transcriptome pointed to the importance of energy and protein metabolism in determining meat quality after the aging process. The panels of transcripts for beef traits may be useful for predicting meat tenderness and moisture.