• The Korean Journal of Physiology
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• 제26권2호
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• pp.159-166
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• 1992

The present study was designed to evaluate effects of intermittent electrical stimulation of the sciatic nerve on the atrophic response of antigravity muscles, such as the soleus (slow m.) and medial gastrocnemius (fast m.) muscles. Rats (Sprague-Dawley, 245-255g) were subjected to a hindlimb suspension and divided into three groups : one was with hindlimb suspension (MS) and another with hindlimb suspension plus intermittent electrical stimulation of the sciatic nerve (HS ES). Control group (CONT) was kept free without strain of the hindlimb. After 7 days of hindlimb suspension, the soleus and medial gastrocnemius muscles were cut at their insertion sites, and were then connected to the force transducer to observe their mechanical properties. Optimal pulse width and frequency of electrical stimulation were 0.2ms, 20Hz for the soleus muscle and 0.3ms, 40Hz for the medial gastrocnemius muscle under supramaximal stimulation. Body weight and circumference of the hindlimb were significantly decreased in HS and HS-ES groups compared with the control group. In HS-ES group, however, the weight of the soleus muscle was not different from that in the control group while the weight of the medial gastrocnemius muscle was lower than that in the control group. In HS group, mechanical properties of muscle contraction including contraction time, half relaxation time, twitch tension, tetanic tension, and fatigue index of both muscles were significantly decreased compared with the control group except for twitch tension and tetanic tension of medial gastrocnemius muscle. The degree of atrophy of the soleus muscle in HS group was more prominent than that of the medial gastrocnemius muscle. Twitch tension and fatigue index of the soleus muscle and fatigue index of the medial gastrocnemius muscle in HS-ES group were not different from those of the control group. While mechanical properties of the soleus muscle examined were all significantly increased in HS-ES group compared with HS group, only contraction time and fatigue index of the medial gastrocnemius muscle were significantly increased in HS-ES group. These data indicate that intermittent electrical stimulation may be useful in prevention of muscle atrophy.

• Asian-Australasian Journal of Animal Sciences
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• 제19권11호
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• pp.1658-1664
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• 2006

The objective of this study was to investigate the effects of sodium alginate (SA) and pressurization levels on pH, water-binding and textural properties of pork muscle gels (PMG) containing salt. Ground lean pork with 1.0% NaCl and a given amount of SA (0.25, 0.5, 0.75 and 1.0%, respectively), was pressurized to 100, 200 or 300 MPa and subsequently gelled by heating. Results showed that addition of SA into pork muscle enhanced water-holding capacity (WHC) of PMG (p<0.05) as SA increased from 0.25% to 1.0%, with pH slightly increased (p>0.05). A decrease (p<0.05) was observed in all textural parameters (hardness, cohesiveness, springiness and chewiness). Pressurization had no effect on the tendency of WHC to increase or the decrease of the textural parameters. However, the effectiveness of pressurization to enhance textural properties of PMG was significant at some SA levels, especially ${\geq}200MPa$ and at ${\leq}0.75%$ SA levels. Different combinations of pressure and SA levels could bring about variation in textural properties of PMG while SA enhanced WHC of pork muscle. The multiformity of the texture will open up a wide range of technological possibilities for the manufacture of pork-based restructured low-fat products.

• 한국축산식품학회지
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• 제25권4호
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• pp.423-429
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• 2005

돈육을 수세하여 돈육 수리미를 제조할 때, 사후 해당 속도가 빠른 돈육을 원료육으로 이용하면 낮은 pH에 기인하여 보수성이 낮은 결과 적은 수분 함량을 보유하는 돈육 수세물을 획득하게 되어 수율이 낮아졌다. 사후 해당 속도가 빠른 돈육은 정상 돈육에 비해 육단백질의 변성이 유발되어 수분 함량이 낮고 치밀한 젤 매트릭스를 형성하여 경도가 높지만 탄력성이 낮은 돈육 수리미를 생산하였다. 뿐만 아니라 사후 해당 속도가 빠른 돈육은 변성된 근장 단백질이 근원섬유 단백질과 결합하여 수세되지 않고 돈육 수세물 내에 잔존하게 되어 돈육 수리미의 색깔을 어둡게 만드는 원인으로 작용한 것으로 사료된다.

• Food Science and Biotechnology
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• 제16권4호
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• pp.626-631
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• 2007

Pre-rigor bovine sternomandibularis muscles were frozen at 3 hr postmortem thawed at various temperatures (18, 2, and $-2^{\circ}C$), and then meat quality and sensory properties were compared with those in chilled muscle (control). The meat thawed at $18^{\circ}C$ had lower ultimate pH, water holding capacity, and sensory scores and higher muscle shortening, thaw drip loss, and shear values than those of the other samples. The samples thawed at $-2^{\circ}C$ had significantly lower muscle shortening and higher sensory scores in tenderness and juiciness than those thawed at 18 and $2^{\circ}C$. Muscle shortening, pH, WHC, shear values, and sensory properties were not significantly different between control and sample thawed at $-2^{\circ}C$. By holding at $-2^{\circ}C$, thaw shortening was prevented and tender meat comparable to the chilled meat was obtained. These results indicate that thaw shortening can be largely eliminated if the frozen pre-rigor muscle is thawed at $-2^{\circ}C$.

• 한국운동역학회지
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• 제32권3호
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• pp.103-110
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• 2022

Objective: The aim of this study was to investigate effect of core stabilization exercises on the erector spinae contractile properties and trunk isokinetic muscle function of middle age with low physical activity and sedentary lifestyle. Method: Twenty (female: n=10, male: n=10) middle-age subjects (age: 37.25 ± 6.08 years, height: 168.01 ± 6.84 cm, weight: 71.37 ± 11.75 kg) participated in this study. Tensiomyography was measured on the erector spinae, and the isokinetic trunk muscle function test was measured at an angular velocity of 60 °/s and 90 °/s. All subjects performed the core stabilization exercises for 60 min per day, 3 times a week, for 7 weeks. A paired t-test was performed with a significance level of 0.05. Results: Tensiomyography of the erector spinae revealed a significant post-exercise increase in the maximum radial displacement (p < .05) and velocity of contraction (p < .05), however, there wasn't a significant post-exercise change in the contraction time. Additionally, the isokinetic muscle function test of the trunk revealed a significant post-exercise increase in trunk extensor relative strength (p < .05) and strength ratio (p < .05). Conclusion: Our results indicated that core stabilization exercises reduced erector spinae muscle stiffness, increased the velocity of erector spinae contraction. Additionally, data showed the improvement in the trunk extensor strength help induce a more balanced development in trunk muscle.

• Animal Bioscience
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• 제36권9호
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• pp.1445-1452
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• 2023

Objective: This study was performed to evaluate the quality characteristics of pork sausage (PS) with sea tangle extract (STE) and rapid chilled pre-rigor muscle (RCPM) for the development of reduced-salt low-fat sausage. Methods: Pre- and post-rigor pork ham muscles were prepared to process PSs. Positive control (reference, REF) using post-rigor muscle were manufactured at a regular-salt level of 1.5%. Fresh and rapid-chilled pre-rigor muscle (FPM and RCPM) were used to manufacture reduced-salt sausages with 0.8% salt. Reduced-salt PSs were prepared with four treatments: FT1 (FPM alone), FT2 (FPM with 5% STE), RT1 (RCPM alone), and RT2 (RCPM with 5% STE). The physicochemical and textural properties of the sausages with reduced-salt levels and RCPM combination were measured to determine if the characteristics of RCPM were similar to those with FPM. Results: The pH values of PS with FPM and RCPM were higher than those of REF with post-rigor muscle. Color values (L^*, a^*, b^*) were not affected by different rigor-states and salt addition level. Textural properties of reduced-salt PSs were similar to those of REF due to the improved functionalities of pre-rigor muscle. RT2 had lower expressible moisture (%) than other treatments with post-rigor muscle and RCPM except for RT1. Conclusion: The addition of STE and RCPM to reduced-salt PS increased the water-holding capacity, which was lower than those of PS with STE using RCPM but similar to those of regular-salt sausage.

• Asian-Australasian Journal of Animal Sciences
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• 제18권6호
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• pp.884-891
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• 2005

This paper describes the purification and properties of a multicatalytic proteinase complex, proteasome, from bovine skeletal muscle, in comparision with proteasome prepared from other species or organs. The purified bovine skeletal muscle proteasome exhibited a single band on polyacrylamide gel electrophoresis under nondenaturing conditions. Bovine skeletal muscle proteasome degraded synthetic peptides maximally at pH 8.0. Relative to pH 8.0, activities were gradually decreased with the lowering pH, but the extent of decrease was substrate-dependent, and the activity at pH 5.5 still retained 78-10% of the activity at pH 8.0, indicating the possibility that the proteasome is active in muscle during aging. When the proteasome was heated at 60$^{\circ}C$ for 15 or 30 min and treated in the presence of 0.0125% SDS, the activity increased over 1.8 and 3.1 times (LLVY (Suc-Leu-Leu-Val-Tyr-NH-Mec) as a substrate), respectively. These results (activation with heat or SDS) indicate that the hydrolytic activity of proteasome was stimulated under mild denaturing conditions. The characteristics of the bovine skeletal muscle proteasome obtained in our experiment were almost the same as those of the proteasome prepared from other species or organs.

• Food Science and Biotechnology
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• 제16권1호
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• pp.49-54
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• 2007

The effects of hydrostatic pressure (HP) treatment on the physicochemical, morphological, and textural properties of bovine semitendinosus (ST) muscle were assessed. Based on SDS-PAGE, the decrease in HP-treated ST muscle protein solubility in 0.1 M KCl buffer (pH 7.0) was attributable to a reduction in the levels of sarcoplasmic protein, and the protein solubility decrease observed in 0.6 M KCl buffer (PH 7.0) was attributable to a reduction in the levels of myosin heavy-chain and actin. Scanning electron microscope (SEM) observations showed that muscle fibers became finer and more compact with increasing pressures. The shear force and hardness of ST muscle pressurized to 300 MPa decreased significantly (p<0.05), however samples pressurized at 100 and 500 MPa exhibited a significant increase in both attributes relative to the control sample (p<0.05).

• Journal of Animal Science and Technology
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• 제62권6호
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• pp.903-911
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• 2020

The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of the sausage emulsion was determined by analyzing approximate composition, pH, instrumental color, cooking yield, water holding capacity (WHC), viscosity, and texture profile analysis (TPA). Moisture content of cooked C10 was significantly higher than that of P10 or P5C5 (p < 0.05); however, protein content of cooked P10 was significantly higher than that of C10 (p < 0.05). The pH of uncooked and cooked C10 was significantly higher than that of P10 and P5C5 (p < 0.05). The cooking yield, WHC, and texture profile analysis of C10 were higher than those of P10 and P5C5 (p < 0.05). In addition, the viscosity of uncooked C10 was higher than that of P10 and P5C5. These results suggest that carp muscle can enhance sausage quality with respect to pH, WHC, cooking yield, viscosity, and TPA.

• Anatomy and Cell Biology
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• 제56권3호
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• pp.293-298
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• 2023

The mentalis muscle is a paired muscle originating from the alveolar bone of the mandible. This muscle is the main target muscle for botulinum neurotoxin (BoNT) injection therapy, which aims to treat cobblestone chin caused by mentalis hyperactivity. However, a lack of knowledge on the anatomy of the mentalis muscle and the properties of BoNT can lead to side effects, such as mouth closure insufficiency and smile asymmetry due to ptosis of the lower lip after BoNT injection procedures. Therefore, we have reviewed the anatomical properties associated with BoNT injection into the mentalis muscle. An up-to-date understanding of the localization of the BoNT injection point according to mandibular anatomy leads to better injection localization into the mentalis muscle. Optimal injection sites have been provided for the mentalis muscle and a proper injection technique has been described. We have suggested optimal injection sites based on the external anatomical landmarks of the mandible. The aim of these guidelines is to maximize the effects of BoNT therapy by minimizing the deleterious effects, which can be very useful in clinical settings.