• Asian-Australasian Journal of Animal Sciences
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• 제5권2호
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• pp.229-235
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• 1992

The usefulness of a portable linear electronic scanner. B-mode ultrasonic machine, was evaluated for estimating the longissimus muscle area from ultrasonic measurement of the muscle depth in 22 live pigs. The electronic scanner was easy to operate for muscle measurements in live pigs, which did not have to be held but were caged. The cross-sectional images of longissimus muscle and covering muscles and fat appeared on the monitor with grey scale in real time. It was easy to identify the ultrasonograms of fat and muscular tissues because the images differed in the degree of the grey scale. The longissimus muscle had less echogenic image than the other muscles. The boundary lines between first, second or third layers of backfat and the longissimus muscle were distinct on the ultrasonogram. The ultrasonic measurement at the shoulder was not acceptable because of the unstable measurements and the complex tissue structure. The repeatabilities for the measurements of longissimus muscle depth at one-half body length and last rib were acceptable. The simple correlation coefficients between ultrasonic estimates of the muscle depth in live pigs and the actual areas in the carcass, were 0.50 and 0.55 at the last rib and the one-half body length, respectively. Therefore, those positions were similarly suitable to measure. The method of electronic scanner for determining longissimus muscle area from the muscle depth was suitable for practical use in the field because of the simple and inexpensive technique.

• Journal of Animal Science and Technology
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• 제53권6호
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• pp.505-509
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• 2011

This experiment was conducted to estimate the genetic parameters and breeding values of the economic traits measured from the cows (aged 15 months or older) using ultrasound and to use them as the information for the selection of stock animals at the farm level. The means and standard deviations of longissimus muscle area, backfat thickness and marbling score were $54.11\;cm^2{\pm}9.06$, $3.57\;mm{\pm}2.45$ and $2.65{\pm}2.88$, respectively. While the linear regression coefficients of longissimus muscle area, backfat thickness and marbling score for age (in months) were all positive (0.3532, 0.0868 and 0.0833), the quadratic regression coefficients of them for age (in months) were all negative (-0.0023, -0.0005 and -0.0006), and as the body condition score increased longissimus muscle area, backfat thickness and marbling score increased collectively. The heritability estimates for the longissimus muscle area, backfat thickness and marbling score were 0.39, 0.48 and 0.13, respectively and the estimated annual genetic gains for the longissimus muscle area, backfat thickness and marbling score were 0.00334 $cm^2$, -0.0073 mm and 0.0043 score, respectively, which were not significantly different from zero.

• 한국축산식품학회지
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• 제28권2호
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• pp.160-164
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• 2008

돼지 뒷다리 부위 주요 근육 4개와 등심 근육으로 제조 된 햄의 이화학적 특성과 관능적 특성을 비교한 결과, 햄 제조에 사용된 원료육의 pH는 Longissimus 근육과 다른 4개의 뒷다리 부위 근육들 간에 차이가 없었으나 햄 제품의 pH에서는 Longissimus 근육 햄에 비해 Rectus femoris 근육 햄이 유의적으로 높은 pH를 나타내었으며(p<0.05), Longissimus 근육 햄의 pH 값이 가장 낮았다(p<0.05). 일반성분을 비교한 결과, 단백질 함량에서만 Longissimus 햄이 Rectus femoris, Semimembranosus, Gluteus medius 근육으로 제조된 햄보다 유의적으로 높았다(p<0.05). 제품색 특성 중 Hunter L 값은 Longissimus dorsi 근육이 가장 높았으며, Rectus femoris, Gluteus medius 근육이 가장 낮은 수치를 나타내었다(p<0.05). Hunter a값은 Rectus femoris, Biceps femoris, Gluteus medius 근육으로 제조된 햄들이 비슷한 수준을 나타내었으며, Longissimus 근육 햄에서 가장 낮았다(p<0.05). 조직감을 조사한 결과, 경도, 탄력성, 응집성, 검성, 씹힘성 모두 근육에 따른 차이가 발견되지않았다(p>0.05). 근육 햄들의 관능적 특성을 조사한 결과, 육안적 색도, 맛, 조직감은 근육간 차이가 없었으며(p>0.05), 풍미는 Semimembranosus 근육으로 제조된 햄이 가장 높은 점수를 받았고, Gluteus medius 근육으로 제조된 햄이 가장 낮았다(p<0.05).

• 한국축산식품학회지
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• 제21권3호
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• pp.192-199
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• 2001

The objective of this study was to investigate the effects of hot- and cold-boning on sarcomere length, drip loss and protein solubility of post-rigor porcine longissimus muscle. A total of ten pigs(borrow, 100$\pm$5 kg) were randomly selected at a commercial plant and the carcasses were split in half after slaughter. The longissimus muscle of the left side was dissected and chilled at 0$^{\circ}C$ after trimming of subcutaneous fat whereas the right side carcasses were served for cold-boning after chilling for 24 hrs. The temperature, pH and sarcomere length of porcine longissimus muscle were measured at postmortem 1, 3, 6, 12 and 24 hours. Drip loss, cooking loss, Minolta L*a*b*, shear force and protein solubility were measured at postmortem 24 hrs. The pH of cold-boning samples was rapidly decreased whereas temperature and sarcomere length of hot-boning samples were rapidly decreased during 24 hrs of chilling. Hot-boning muscles showed significantly (P<0.05) higher pHu and shorter sarcomere compared with cold boning muscles because of cold shortening. However, there were no significant differences in drip loss, cooking loss and shear force value between hot- and cold boned samples. The samples of hot-boning showed lower Minolta L* value and higher sarcoplasmic protein solubility compared with cold boned samples. These results suggest that the pale color changing of porcine longissimus muscle could be inhibited by hot-boning due to rapid chilling of the muscle although sarcomere length could be shortened because of cold shortening. Also these results show that hot-boning of porcine carcass could have a high protein solubility without negative effects of drip loss or tenderness of porcine longissimus muscle.

• Journal of Animal Science and Technology
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• 제49권1호
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• pp.51-58
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• 2007

본 연구는 fish oil의 첨가가 한우거세우의 증체, 배최장근의 지방산 조성 및 도체등급에 미치는 영향을 구명하고자 평균체중 440.8±32.4kg의 한우거세우 20두를 공시하여 실시하였다. 시험구 배치는 fish oil을 첨가하지 않는 FO-0구와 fish oil을 3% 첨가하는 FO-3구의 2처리로 하였다. 총 증체량과 일당증체량은 fish oil의 첨가에 관계없이 비슷한 결과를 보였다. Fish oil의 첨가는 배최장근의 단백질, 지방 및 회분 함량에 영향을 미치지 않았다. 배최장근의 isoleucine 및 glycine 함량은 fish oil의 첨가로 감소되었으나(p<0.05), cystein 함량은 증가되었다(p<0.05). Fish oil의 첨가는 배최장근의 myristic acid 및 eicosenoic acid 함량은 감소시켰으나(p<0.05), oleic acid 및 arachidonic acid 함량은 증가시켰다(p<0.05). 또한 배최장근의 EPA 및 DHA 함량은 fish oil의 첨가로 증가되었다(p<0.05). 도체중, 등지방두께, 배최장근단면적, 육량지수 및 육량등급은 fish oil의 첨가에 관계없이 두 처리구간에 유사한 경향을 보였다. 육색은 fish oil의 첨가로 개선되었으며 (p<0.05), 육질 1등급 이상 출현두수는 fish oil의 첨가로 증가하는 결과를 보였다. 따라서 본 연구의 결과에서 한우거세우에 대한 fish oil의 첨가는 쇠고기의 지방산 중에서 풍미 및 기호성에 관여하는 oleic acid 함량, 인간의 건강과 관련이 있는 EPA 및 DHA 함량 및 육질 1등급 이상 출현두수를 증가시키는데 효과적인 것으로 나타났다.

• 농업과학연구
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• 제43권4호
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• pp.581-588
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• 2016

The objective of this study was to investigate the accuracy of visual discrimination of soft fat pork carcasses when subjecting carcasses to quality grade evaluations. In addition, the quality of the longissimus dorsi muscle from soft fat carcasses was investigated. Iodine values of back fat from soft fat carcasses evaluated by visual discrimination were significantly higher than those from firm fat carcass (p < 0.05). However, those values were lower than the standard for soft fat (iodine value = 70). There were no significant differences in linoleic acid content, b-values, and L-values (p < 0.05) of back fat between firm and soft fat carcasses evaluated by visual discrimination. Color of longissimus dorsi muscle from soft fat carcasses (iodine value higher than 70) was not different from that of firm fat carcass (iodine value lower than 70). Except for linoleic acid, there were no significant differences in any fatty acid contents between longissimus dorsi muscles from firm fat and soft fat carcasses. Monounsaturated fatty acid content of longissimus dorsi muscles from soft fat carcasses was significantly lower than those of firm fat carcass (p < 0.05). However polyunsaturated fatty acid content was significantly higher (p < 0.05) in longissimus dorsi muscles from soft fat carcasses. In conclusion, visual discrimination results for soft fat pork carcass were inaccurate. Therefore, other indicators should be required to evaluate soft fat pork carcasses. In contrast, the quality of longissimus dorsi muscle from soft fat carcasses was superior in terms of fatty acid composition compared with that of firm fat carcasses.

• 한국축산식품학회지
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• 제21권4호
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• pp.344-348
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• 2001

본 연구는 비타민 E의 추가급여가 돈육질에 미치는 영향을 규명하기 위해 비육돈 60두 (75.0$\pm$0.7kg)를 공시하였다. 처리구는 대조구로 일반사료 급여구와 일반사료에 비타민 E 200 IU 추가 급여구로 되어 있다. 각 처리간 정육율과 도체길이는 유의적인 차이가 나타나지 않았다. 두 처리간 등심의 색상에서는 유의적인 차이를 보였으며(P<0.05), 이와 같은 차이는 등심의 경도에서도 나타났다(P<0.05). 하지만 등심의 마블링이나 등심면적에서는 비타민 E의 고수준 첨가 급여로 인한 차이는 나타나지 않았다. 또한 등지방 두께에서도 비타민 E의 고수준 첨가 급여로 인한 유의적인 효과는 없었다. 보수력의 경우 비타민 E의 고수준 첨가로 인해 증가하는 경향(P<0.05)을 보이고 있었다. 하지만 전단력, 해동감량 및 조리감량에서는 처리간의 차이를 보이지 않았다. 시간 경과에 따른 L*, a*, b*와 TBA값 역시 처리간의 차이는 볼수 없었다. 결론적으로 비타민 E 추가 급여는 등심의 색상에 보수력에 영향을 미치는 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제19권10호
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• pp.1496-1502
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• 2006

Skeletal muscle contains slow and fast twitch fibers. These skeletal muscle fibers express type I and type II myosin, respectively, and these myosin isoenzymes have different ATPase activity. The aim of this study was to investigate protein profiles of bovine skeletal muscles by proteomic analysis. Fifty seven spots of distinct proteins were excised and characterized. The expression of sixteen spots was differed in longissimus dorsi muscle with a minimal 2-fold change compared to biceps femoris muscle. The majority of differentially expressed proteins belonged to metabolic regulation-related proteins such as glyceraldehyde 3-phosphate dehydrogenase, triosephosphate isomerase and carbonic anhydrase 3. The real time-PCR assay confirmed an increase or induction of specific genes: RGS12TS isoform, GAPDH, triosephosphate isomerase and carbonic anhydrase. These results suggest that the expression of metabolic proteins is under a specific control system in different bovine skeletal muscle. These observations could have significant implications for understanding the physiological regulation of bovine skeletal muscles.

• International Journal of Contents
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• 제8권4호
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• pp.70-73
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• 2012

The purpose of this study was to evaluate the effects of Kinesio taping(KT) on the maximal power and muscle activity of erector spinae. 30 male subjects were allocated in this study and randomly divided into experimental and control groups. All subjects were measured for maximal power of trunk extensors and muscle activities of iliocostalis lumborum, longissimus, and multifidus between pre and post experiment. Maximal power was calculated using a dynamometer(Power Track II, JTECH medical, USA), and muscle activities were calculated using a surface EMG(MP150 BIOPAC System Inc. CA. USA). Maximal power of trunk extensor showed no significant difference between pre and post intervention in both groups(p>0.05). Muscle activity of iliocostalis lumborum, longissimus, and multifidus showed no significant difference between pre and post intervention(p>0.05). Finally, there was no significant difference between Experimental and control group in maximal power and muscle activity of trunk extensor. These study results suggested that KT did not affect increase or decrease in maximal power and muscle activities of trunk extensor.

• 한국축산식품학회지
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• 제40권1호
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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.