• Korean Journal of Agricultural Science
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• v.45 no.1
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• pp.50-57
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• 2018

Meat comes from the skeletal muscles of farm animals, such as pigs, chickens, and cows. Skeletal muscles are composed of many muscle fibers. Muscle fibers are categorized into three types, fiber type I, IIA, and IIB, based on their contractile speed and metabolic properties. Different muscle fiber types have different biochemical, physiological, and biophysical characteristics. Especially, the characteristics of muscle fiber type I and IIB are opposite to each other. Muscle fiber type I has a relatively strong oxidative metabolic trait and a higher content of lipids. In contrast to fiber type I, muscle fiber type IIB has a strong glycolytic metabolic trait and a relatively lower content of lipids and a higher content of glycogen. Muscle fiber type IIA has intermediate properties between fiber type I and IIB. Thus, muscles with different fiber type compositions exhibit different ante- and post-mortem muscle characteristics. In particular, the different metabolic traits of muscles due to the different compositions of the fiber types strongly affect the biochemical and physiological processes during the conversion of muscle to meat and subsequently influence the quality of the meat. Therefore, understating muscle metabolism and muscle fiber characteristics is very important when discussing the traits of meat quality. This review is an overview on basic muscle metabolism, muscle fiber characteristics, and their influence on meat quality and finally provides a comprehensive understanding about the fundamental traits of muscles and meat quality.

• Journal of Animal Science and Technology
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• v.66 no.2
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• pp.251-265
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• 2024

Meat derived from skeletal muscles of animals is a highly nutritious type of food, and different meat types differ in nutritional, sensory, and quality properties. This study was conducted to compare the results of previous studies on the muscle fiber characteristics of major porcine skeletal muscles to the end of providing basic data for understanding differences in physicochemical and nutritional properties between different porcine muscle types (or meat cuts). Specifically, the muscle fiber characteristics between 19 major porcine skeletal muscles were compared. The muscle fibers that constitute porcine skeletal muscle can be classified into several types based on their contractile and metabolic characteristics. In addition, the muscle fiber characteristics, including size, composition, and density, of each muscle type were investigated and a technology based on these muscle fiber characteristics for improving meat quality or preventing quality deterioration was briefly discussed. This comparative review revealed that differences in muscle fiber characteristics are primarily responsible for the differences in quality between pork cuts (muscle types) and also suggested that data on muscle fiber characteristics can be used to develop optimal meat storage and packaging technologies for each meat cut (or muscle type).

• Journal of the Korean Wood Science and Technology
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• v.29 no.3
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• pp.27-35
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• 2001

Four different sources of wood-fibers from Eucalyptus, Italian poplar, hemlock, and mixed species fibers were used to study the influence of their fiber characteristics on the performance of medium density fiberboard (MDF) panels bonded with both urea-formaldehyde (UF) and phenol-formaldehyde (PF) adhesives. Included fiber characteristics were fiber length, size distribution, bulk density, and acidity. Physical and mechanical properties of MDF panels manufactured by dry process using these different fibers were determined for the comparison of board performance. Two hardwood species had a large fraction of short fibers resulting in a higher bulk density while very long hemlock fibers had lower bulk density. Fiber acidity was revealed to strongly affect the internal bond (IB) strength of MDF panels bonded with UF resins. MDF panels made from mixed species fibers showed highest IB strength of all panels prepared. UF-bonded MDF panels showed poor dimensional stability. In conclusion, the present study showed that wood-fiber characteristics such as fiber length, bulk density, and acidity affect the performance of MDF boards, and also suggested that fiber characteristics be considered for MDF panel manufacture.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.957-968
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• 2020

The influence of muscle architecture on muscle fiber characteristics and meat quality has not been fully elucidated. In the present study, muscle fiber characteristics on the chop surface of pork loin (M. longissimus thoracis et lumborum, LTL), pennation angle degree, and meat quality were evaluated to understand the pork LTL architecture and its relationship with the loin chop quality. Muscle fiber pennation degree ranged from 51.33° to 69.00°, resulting in an ellipse-shaped muscle fiber on the surface of pork loin chop. The cross-sectional area (CSA) on the sections cut vertical to the muscle length (M-Vertical) was considerably larger (p<0.05) than that on the sections cut vertical to the muscle fiber orientation (F-Vertical) regardless of the fiber type. Pennation angle is positively correlated with CSAs of F-Vertical (p<0.05) and with Warner-Bratzler shear force (r=0.53, p<0.01). Besides the shear force, lightness and pH were positively correlated with the fiber composition and CSA of IIX fiber (p<0.05); however, the redness, yellowness, drip loss, and cooking loss were not correlated with the pennation angle and muscle fiber characteristics on the chop surface (p>0.05). These observations might help us in better understanding pork loin architecture and the relationship between the pennation angle, muscle fiber characteristics, and meat quality of pork loin chop.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.05a
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• pp.238-239
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• 2014

It is well known that the bond characteristics of fiber govern the performance of fiber reinforced composite material. A preliminary study was carried out to investigate the pull-out behavior of amorphous and conventional single fiber in cement mortar in accordance with the JCI(Japan Concrete Institute) SF-8. The test was performed under displacement control, and results showed that the bond strength decreased with increasing fiber length. In addition, the amorphous steel fiber showed much higher pull-out load per unit weight compared to conventional steel fiber.

• Journal of The Korean Society of Agricultural Engineers
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• v.53 no.2
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• pp.35-43
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• 2011

This study aimed to investigate the engineering characteristics of PVA fiber-cement-soil mixture used to prevent or reduce brittle failure of cement-soil mixtures due to the tensile strength increase from the addition of a synthetic fiber. The engineering characteristics of PVA fiber-cement-soil mixtures composed of PVA fiber, soil, and a small amount of cement was analysed on the basis of the compaction test, the unconfined compression test, the tensile strength test, the freezing and thawing test, and the wetting and drying test. The specimens were manufactured with soil, cement and PVA fiber. The cement contents was 2, 4, 6, 8, and 10%, and the fiber contents was 0.4, 0.6, 0.8, and 1.0% by the weight of total dry soil. To investigate the strength characteristics depending on age, each specimen was manufactured after curing at constant temperature and humidity room for 3, 7 and 28 days, after which the engineering characteristics of PVA fiber-cement-soil mixtures were investigated using the unconfined compression test, the tensile strength test, the freezing and thawing test, and the wetting and drying test. The basic data were presented for the application of PVA fiber-cement-soil mixtures as construction materials.

• Journal of the Optical Society of Korea
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• v.15 no.3
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• pp.237-243
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• 2011

Thermal characteristics, such as diffusivity and temperature induced change in the fiber mode index of rotation sensing fiber coil are critical factors which determine the time varying, thermo-optically induced bias drift of interferometric fiber-optic gyroscopes (IFOGs). In this study, temperature dependence of the transient effect is analyzed in terms of the thermal characteristics of the fiber coil at three different temperatures. By applying an analytic model to the measured bias in the experiments, comprehensive thermal factors of the fiber coil could be extracted effectively. The validity of the model was confirmed by the fact that the extracted values are reasonable results in comparison with well known properties of the materials of the fiber coil. Temperature induced changes in the critical factors were confirmed to be essential in compensating the transient effect over a wide temperature range.

• Proceedings of the Korean Geotechical Society Conference
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• 2001.03a
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• pp.433-440
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• 2001

This study was to analyze characteristics of soils reinforced by FPF(Fibrillated Polypropylene Fiber). Laboratory test, model test and field tests were performed on soils reinforced by fibers, to evaluate the shear strength characteristics. For the silty sand, clayey sand and silty clay, the influence of fiber shape, fiber length and fiber content were evaluated from compaction test, direct shear test, uniaxial test, california bearing ratio(CBR) test. Fibrillated type fiber, 5cm long with a content of 0.5% shows 5∼30% increase of friction angle and 7∼55 percent increase of CBR value.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.5
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• pp.665-671
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• 2010

Muscle fiber characteristics and their relationship to water-holding capacity of longissimus dorsi (ld) muscle were studied in Brahman (BRA) and Charolais (CHA) crossbred bulls fattened under practical farm conditions. Thirty-four BRA and 34 CHA bulls were randomly selected and slaughtered at 500, 550 and 600 kg live weight. Parameters of water-holding capacity such as drip, ageing, thawing, cooking and grilling loss were determined. Muscle fiber characteristics were conducted for muscle fiber type percentage and cross-sectional areas of slow- and fast-twitch fiber types, and correlation coefficients to water-holding capacity parameters were calculated. Results showed that CHA meat had a better water-holding capacity (less ageing, thawing and grilling loss) when compared with BRA, whereas slaughter weights had no significant effects on these parameters. Furthermore, there were no significant differences between genotypes and slaughter weights in muscle fiber type percentage and cross-sectional areas of ld muscle. Slow- and fast-twitch fiber types of all experimental groups averaged 24.4 and 75.6%, respectively. Cross-sectional areas of fast-twitch fibers had almost twice the size of slow-twitch fibers (6,721 and 3,713 ${\mu}m^2$, respectively). The correlation between muscle fiber area and water-holding capacity indicated that muscles with larger fiber areas had a lower drip and ageing loss but a higher cooking and grilling loss.

• Journal of the Korean Graphic Arts Communication Society
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• v.16 no.3
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• pp.157-170
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• 1998

To investigate the most effective way of cellulase utilization on paper making process and the systematic way of how to combine its components for better use, purified two major cellulase were applied to bleached kraft pulp at various dosage in the refining process and estimated the synergism effect of each components in the characteristics of papermaking fiber. freeness was not changed by $C_1$ Component dosage but strongly increased by Cx Component dosage. Drop in fiber viscosity, increase in WQV, fiber shortening and fine generation was strongly influenced by Cx Component, it seems to be that Cx Component works a hydrogenate that breaks hydrogen bonding in fiber and enhances pooling effect of fiber. $C_1$ Component was little influenced these characteristics of fiber but considered to help to make fiber surface smooth.