• PNF and Movement
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• v.2 no.1
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• pp.35-47
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• 2004

Purpose : The purpose of this article was to review the literature on contractile properties of skeletal muscle with reference to its molecular and functional diversity. Method : This review outlines scientific findings regarding different contractile properties in skeletal muscle fibers, and discusses their involvement in functional diversity. Result & Conclusions: Muscle fibers possess distinct mechanical and energetic properties. Myosis, one of the primary contractile muscle proteins, displays structural, functional variability and plays the role of the molecular motor of muscle contraction. Muscle satellite cells are normally mitotically quiescent, but initiate proliferation and give rise to daughter myogenic precursor cells as required for the postnatal growth and regeneration of adult muscle. Passive extensibility is an important component of total muscle function because it allows for the maximal length of skeletal muscles. Proprioceptive neuromuscular facilitation(PNF) stretching can help to restore or improve flexibility and coordination, thereby improving overall muscle function.

• Journal of The Korean Society of Integrative Medicine
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• v.9 no.4
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• pp.149-158
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• 2021

Purpose : Forward head posture (FHP) is one of the most common postural malalignment of the cranio-cervical region. Previous studies have reported that FHP might affect both temporomandibular joint (TMJ) and cervical muscles, but still remains unclear. The purpose of this study was to compare the changes of craniovertebral angle (CVA) and muscle properties after smartphone use in healthy individuals with and without FHP. Methods : Fifteen healthy individuals aged 18 to 22 years were included. CVA was evaluated using Dartfish motion analysis, and the subjects were divided into two groups according to their CVA: a FHP group (n = 7, CVA less than 48 °) and a control group (n = 8, CVA more than 48 °). MyotonPro was used to measure muscle properties of masseter, digastric and sternocleidomastoid muscles (SCM). Each subject underwent 15-minutes of smartphone task (web browsing or video watching) in relaxed sitting posture. CVA and muscles properties were assessed both before and after the smartphone task. Results : There were significant changes in post measurements of CVA between the groups. Masseter muscle showed significant differences in pre and post measurements of all muscle properties, and digastric muscle showed significance only in muscle tone. Amount of changes (post-pre), however, showed no significant difference in this study. Conclusion : 15-minutes of smartphone task did not affect CVA and muscle properties of masseter, digastric and SCM in both groups, however, there were significant changes in pre and post measurements of CVA and some muscle properties of masseter and digastric muscles. Therefore, CVA, masseter and digastric muscles might be significantly changed in a heavy duration of smartphone usage more than 15-minutes. Further studies are needed regarding duration of smartphone task, assessments in other various TMJ muscle groups, and participants with pathological FHP conditions.

• International Journal of Contents
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• v.5 no.4
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• pp.35-39
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• 2009

The purpose of this study was to evaluate the changes in skeletal muscle architecture and qualitative properties by muscle contraction force when neuromuscular electrical stimulation (NMES) of 50% MVIC was applied. Sixteen subjects (8 male, 8 female) without neuromuscular disease volunteered to participate in the study. All subjects were divided into two subgroups: control (no electrical stimulation) group and 50% maximal voluntary isometric contraction (MVIC) group. NMES training program was performed in the calf muscle three times a week for 10 weeks. Before and after the experiments, the MVIC of ankle plantar flexor was measured by the use of dynamometer, and the ultrasonography in the gastrocnemius medialis muscle was measured. The following results were obtained; MVIC was significantly increased in the electrical stimulation groups. Pennation angle, muscle density, and white area index also considerably changed in the electrical stimulation groups. In conclusion, the NMES training of 50% MVIC, comparative low level, improved the skeletal muscle architecture and the qualitative properties as well as the muscle contraction force.

• Journal of The Korean Society of Integrative Medicine
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• v.8 no.3
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• pp.11-20
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• 2020

Purpose : The purpose of this study was to determine the correlation between smartphone use, body composition, posture and muscle properties of elementary school students. Methods : A total of 22 healthy elementary school students in Daejeon, South Korea, participated in this study with informed consent. Smartphone use was evaluated with Smartphone addiction self-report scale (S-scale) for youth. Body composition (BMI, percent body fat, body fat mass, and skeletal muscle mass) was measured using Inbody. To assess posture, forward head posture and round shoulder posture were measured using Dartfish motion analysis. Muscle properties (muscle tone, stiffness, and elasticity) were measured on the upper trapezius, splenius capitis and sternocleidomastoid muscles using Myoton. To investigate the correlation between the main variables, Pearson correlation analysis was performed. Results : Disturbance of adaptive function, which is one of sub-component of S-scale, had a weak positive correlations with BMI (r=.538, p<.01), and body fat mass (r=.453, p<.05). However, scores of S-scale showed no correlation with posture and muscle properties. The correlation between posture and muscle properties was analyzed, and round shoulder posture revealed a weak positive correlation with respect to stiffness (r=.418, p<.05) and elasticity (r=.502, p<.05) of the sternocleidomastoid muscle. Conclusion : Scores of S-scale demonstrated a weak correlation with body composition (BMI) among elementary school students, whereas S-scale scores were not correlated with the posture and muscle properties. Further research is needed to identify and focus on potential high-risk user groups of elementary students who are more dependent upon smartphones.

• Animal Bioscience
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• v.36 no.2_spc
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• pp.374-384
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• 2023

Skeletal muscle metabolism regulates homeostatic balance in animals. The metabolic impact persists even after farm animal skeletal muscle is converted to edible meat through postmortem rigor mortis and aging. Muscle metabolites resulting from animal growth and postmortem storage have a significant impact on meat quality, including flavor and color. Metabolomics studies of postmortem muscle aging have identified metabolisms that contain signatures inherent to muscle properties and the altered metabolites by physiological adaptation, with glycolysis as the pivotal metabolism in postmortem aging. Metabolomics has also played a role in mining relevant postmortem metabolisms and pathways, such as the citrate cycle and mitochondrial metabolism. This leads to a deeper understanding of the mechanisms underlying the generation of key compounds that are associated with meat quality. Genetic background, feeding strategy, and muscle type primarily determine skeletal muscle properties in live animals and affect post-mortem muscle metabolism. With comprehensive metabolite detection, metabolomics is also beneficial for exploring biomarker candidates that could be useful to monitor meat production and predict the quality traits. The present review focuses on advances in farm animal muscle metabolomics, especially postmortem muscle metabolism associated with genetic factors and muscle type.

• The Journal of Korean Academy of Orthopedic Manual Physical Therapy
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• v.29 no.1
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• pp.41-52
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• 2023

Background: Bulgarian split squat (BSS) is beneficial to improve dynamic balance ability and muscle activity of lower extremities, however its effects have not been fully investigated. Therefore, this study aimed to compare changes in dynamic balance ability and muscle properties according to various modifications of BSS exercises. Methods: Thirty healthy male volunteers participated in this study, and they were randomly divided into three different groups. The subjects performed the BSS exercise either on a stable surface with the eyes opened (n=10) or eyes closed (n=10), and on an unstable support plane with eyes opened (n=10) conditions, respectively. Dynamic balance ability was measured via Biodex balance system under the eyes-opened and closed conditions. Additionally, muscle properties of the rectus femoris (RF), vastus medialis (VM) and vastus lateralis (VL) were evaluated. Results: Dynamic balance ability did not show the significant differences among the groups that performed the BSS exercises. However, in the Unstable group, there were significant differences in the overall stability index and anterior posterior stability index under the eyes-closed condition between pre-exercise and post-exercise. In comparison of muscle properties according to the groups, RF muscle showed a significant difference in amount of change of elasticity (p=.038). Additionally, there were significant changes in post measurements of VM muscle tone (p=.016), stiffness (p=.012) and elasticity (p=.002). VL muscle, however had no significant differences in muscle properties. Conclusion: These results indicate that BSS exercises could induce the alteration of RF and VM muscle properties, in particular VM muscle which is susceptible to weakness. Thus, BSS could be applied in various ways as an effective rehabilitation exercise.

• 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 Korean Clinical Health Science
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• v.5 no.4
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• pp.991-997
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• 2017

Purpose. The purpose of this study was to muscle properties analysis of SCM(sternocleidomastoid) Muscle according to posture type when using smartphone. Methods. This study was conducted on 73 college students who are using smartphone. Subjects were analyzed myotonPRO to confirm, prone posture group, stand posture group, drop head above $45^{\circ}$in sit posture on a chair group and drop head below $45^{\circ}$in sit posture on a chair group were measured SCM muscle. The myotonPRO were measured one measurer, total 3 times. Comparative analysis of the each groups were investigated of SCM muscle properties. Results. We found that Frequency, Stiffness, Creep and Relaxation were appeared difference in each posture. F index was increased at drop head below $45^{\circ}$group than stand posture group. S index was increased at drop head above $45^{\circ}$group than prone posture group. C index was decreased at drop head below $45^{\circ}$group and drop head above $45^{\circ}$group than prone posture group. R index was decreased at drop head above $45^{\circ}$group than prone posture group. Conclusions. The muscle properties were appeared difference in each posture of SCM muscle using smartphone.

• 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.