• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.10-14
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• 2000

In order to investigate the appropriate processing season and the production of high value-added products in ark shell(Scapharca subcrenata) cultured at the south coast of Korea, the foot muscle, mantle, and adductor muscle were analyzed for moisture, protein, fat, ash, and glycogen using specimens collected bimonthly from December 1994 to December 1995. The contents of moisture in foot muscle and mantle increased in spring season, however their proteins decreased in same season. Glycogen and fat in foot muscle, mantle, and adductor muscle were most abundant in June, just before the spawning season, but all the cmponsnts dwindled during spawning season. The other hand, the contents of ash in tissues were almost the same level through the year. Thus, the contents of moisture, protein, fat, and glycogen were almost the same level through the year. Thus, the contents of moisture, protein, aft, and glycogen were fluctuated by season. Especially, they showed a marked seasonal variation at before and after sparning season. So, a major cause of seasonal variation in S. subcrenata would be connected with a period of reproduction and spawning season.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.4
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• pp.629-634
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• 1992

Seventeen Japanese Black steers were used to evaluate the influence of slaughter weight (550 kg, 600 kg or 650 kg), sire (two sires), concentrate feeding (barley or corn) and muscle (six muscles) on the following characteristics: pH value, cooking loss, shear value, moisture and crude fat contents. Crude fat contents were higher, and moisture content and shear values were lower in muscles from the large slaughter weight group 650 kg than those from other slaughter weight groups. Cooking loss, shear value, moisture and crude fat contents differed between sires. Corn feeding increased crude fat content in muscle compared to barley feeding. Muscles containing a large amount of intramuscular fat showed lower shear values and less cooking loss than those containing a small amount of intramuscular fat.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.484-494
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• 2020

This study evaluated the effects of muscle and dietary treatments including CORN, dry distillers grains (DDGS), and modified distillers grains (MDGS) on fatty acid (FA) deposition in two novel value-added beef cuts (Petite Tender - M. teres major - TM, and Flat Iron - M. infraspinatus - INF). Crossbred steers were randomly assigned to one of three dietary treatments (CORN, 40% of DDGS with 8%-12% of moisture, and 40% of MDGS with 45%-55% of moisture - DM basis) and fed for 190 days. The TM muscle had higher concentrations of ω6 FAs and polyunsaturated fatty acids (PUFA) when compared to INF. Beef fed CORN showed greater C16:0 and lower C18:0 values when compared to beef fed distillers grains (DGS). Beef fed DDGS had higher concentrations of ω6 FAs when compared to MDGS. Different moisture levels only affected FAs containing 14, 16, and 17 carbons. Different muscles, diets, and moisture levels of DGS affected the deposition of FAs in the lean.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.292-297
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• 1996

In this study, biochemical changes of muscle protein in squid Sikhae prepared at various temperatures and moisture content were investigated. The pH values in squid Sikhae decreased rapidly with increase in titratable acidity during fermentation at high temperature and moisture content. Growth rate of lactic acid bacteria increased rapidly during fermentation at high temperature and moisture content. Changes in muscle protein subunit were analyzed by SDS-PAGE; myosin heavy chain component disappeared completely during preparation of squid Sikhae and actin component decreased slowly during fermentation. Therefore, it was suggested that myosin heavy chain component in squid muscle protein was autolyzed at the incipient for-mentation time and actin component was degraded by acidic protease in muscle and protease produced from microorganisms during fermentation.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.423-429
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• 2005

Properties of pant surimi derived from porcine longissimus muscle were investigated Rapid glycolysis of muscle reduced yield $\%$ of water-washed pork and moisture $\%$ of pent surimi because of ie lower ultimate pH. Gel Hardness was significantly (p<0.05) higher in pork surimi from rapid glycolysis muscle, but springiness was higher (p<0.05) in pork surimi from normal glycolysis muscle. SDS-PAGE pattern showed denaturation of sarcoplasmic proteins onto myofibrillar proteins in rapid glycolysis muscle, resulted in dark color and hard texture of pork surimi. Color and texture of gels were related with water-holding capacity of muscle proteins and moisture $\%$ in gel matrix. Results imply that glycolysis rate of porcine muscle at postmortem could affect gel properties of pork surimi, and muscle with rapid glycolysis muscle could produce a hard texture of pork surimi and dark color.

• Animal Bioscience
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• v.36 no.11
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• pp.1738-1746
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• 2023

Objective: The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Methods: Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. Results: The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Conclusion: Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

• 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.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.874-888
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• 2022

This study aimed to compare the similarities, physicochemical properties, and muscle fiber characteristics of porcine skeletal muscles. Fourteen types of muscles were collected from nine pig carcasses at 24 h post-mortem and classified by muscle architecture into two main groups, namely parallel and pennate. The muscles were further differentiated into three subtypes per group. These included fan-shaped, fusiform, and strap for the parallel group, and unipennate, bipennate, and multipennate for the pennate group. Parallel-fibered muscles, which were composed of larger I, IIA, IIX, and IIXB fibers and a lower density of IIA fibers, showed higher redness and yellowness values than pennate-fibered muscles (p<0.05). However, the relative fiber area was not significantly different between the parallel and pennate groups (p>0.05). In the subtypes of parallel architecture, the strap group showed lower moisture content and higher redness values than the other subtypes and had considerably higher amounts of oxidative fibers (I and IIA; 72.3%) than the fan-shaped and fusiform groups (p<0.05). In the pennate group, unipennate showed comparatively lower moisture content and higher lightness than other pennate subtypes and was composed of smaller I, IIA, and IIX fibers than the bipennate and multipennate groups (p<0.05). Finally, a different trend of muscle clustering by hierarchical cluster analysis was found between physicochemical properties and muscle fiber characteristics. These results suggest that the physicochemical properties and muscle fiber characteristics of porcine skeletal muscles are not significantly dependent on morphological properties but are rather related to the intrinsic properties of the individual muscles.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.189-193
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• 1981

An apparatus for continuous measurements of sorption isotherm of dried food was manufactured to shorten the time required for equilibration. The apparatus was so designed that the temperature, air velocity and relative humidity in the experimental chamber could be controlled. The use of dynamic stream of conditioned air with a velocity of 0.2m/sec, instead of static atmosphere, allowed a faster equilibration of dried filefish muscle at $25^{\circ}C$. The mean time necessary for the equilibration of dried filefish muscle at the water activity of a given state to a higher water activity was about 45 hours. The monolayer moisture content of dried filefish muscle calculated from BET-equation was 0.092 kg water /kg dry matter at $25^{\circ}C$.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.13 no.1
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• pp.237-252
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• 2000

Pressure sore is an area of ulceration and necrosis of the skin and underlying tissues usually occuring over the bony prominences of the body after prolonged or often repeated pressure. We reviewed and summarized the published articles and treatise on the treatment of pressure sore. The results were as follows : 1. Pressure sore occur due to prolonged or often repeated pressure. So it is better than decubitus ulcer that is called pressure sore. 2. The most common lesions of pressure sore are sacrum, ischial tuberosity, greater trochanter. 3. The cause of pressure sore are change of comprehension. urine, moisture, change of the ability of activity and exercise, shearing force. 4. The elements to influence on wound healing are collagen accumulation velocity, nutrition condition, Vitamine C, copper, iron. oxygen pressure, steroids, cell-toxic drug, radiation. 5. Non-operative treatments are managements of skin such as avoiding consistant pressure, dressing, preventing moisture, understanding patient and protecter, preventing spasm, improvement of systemic nutrition condition. 6. Operative treatements are debridement, suture, skin transplantation, muscle flap and musculaocutaneous flap surgery. Recently V-${\Gammer}$ advancement surgery in use of muscle and musculocutaneous flap is generally maded. 7. Complications of post-operation are wound rupture, infection, disappearance of transmitted skin, necrosis of flaps.