• Journal of the Korean Society of Physical Medicine
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• v.6 no.1
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• pp.93-101
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• 2011

Purpose : The purpose of this study was to investigate the effects of maximum muscle activation of lower extremity of facility dwelled elderly Hansen's disease after isometric trunk exercise for 12weeks. Methods:18 elderly Hansen's disease who isometric trunk exercise for 12weeks were recruited for this study. They were instructed to perform maximum muscle activation of lower extremity after exercise. and the subjects were divided into normal sensory group, sensory loss in left foot group, sensory loss in right foot group and sensory loss in both feet group, according to the sensory condition ability on their soles. Results : After exercise, Hamstring muscle increased significantly (p<.05), and activation of the rectus femoris muscle decreased with a significance (p<05). In terms of Post-hoc test for examining the difference in MVIC according to sensory condition, there was significant difference in the normal sensory group, sensory loss in right and left foot group of left hamstring muscle before the exercise(p=.01) and the normal sensory group, sensory loss in both feet group of right hamstring muscle before the exercise(p=.04). Conclusion : These results indicate that the maximum muscle activation was changed after isometric trunk exercise. it could be improved maximum muscle activation of lower extremity muscle after the exercise although there was sensory loss.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.12
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• pp.1751-1755
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• 2017

Objective: An experiment was conducted to study the blood haematology, muscle pH, and serum cortisol changes in pigs with different levels of drip loss. Methods: Two groups (low and high) of 20 animals were selected from 100 pigs based on drip loss. All [$Duroc{\times}(Large\;White{\times}Landrace)$] pigs were slaughtered according to standard slaughtering procedures. At exsanguinations, blood samples were taken for the haematological parameters and serum cortisol analysis. The muscle samples were taken from longissimus dorsi muscle to evaluate the muscle pH and drip loss. Results: Haematological parameters of low drip loss group showed higher content of white blood cells and monocytes than high drip loss group (p<0.05). The low drip loss group had higher muscle pH at 45 min (p<0.05) and 24 h (p<0.001) post-mortem than the high drip loss group. However, there was no significant difference in serum cortisol levels (p>0.05). Conclusion: Drip loss is mainly affected by the muscle pH decline after slaughter and also might be affected by white blood cells and monocytes.

• 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.

• Food Science of Animal Resources
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• v.21 no.3
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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.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.87-102
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• 2024

This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork quality. The proximate composition, color, pH, water-holding capacity (drip loss and cooking loss), protein solubility, total collagen content, and muscle fiber characteristics of cull sows (n=20) and commercial pigs (n=20) pork were compared. No significant differences were found between cull sows and commercial pigs in terms of proximate composition, drip loss, protein solubility, or total collagen content of their meat (p<0.05). However, cull sow pork exhibited a red color and a higher pH (p<0.05). This appears to be the result of changes in muscle fiber number and area composition (p<0.05). Cull sow meat also displayed better water-holding capacity as evident in a smaller cooking loss (p<0.05), which may be related to an increase in muscle fiber cross-sectional area (p<0.05). In conclusion, muscle fiber composition influences the pork quality; cull sow pork retains more moisture when cooked, resulting in minimal physical loss during processing and can offer more processing suitability.

• Korean Journal of Applied Biomechanics
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• v.21 no.1
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• pp.115-121
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• 2011

This study was to investigate the change of muscle fatigue through maximum contraction during flexion and extension of knee joint before and after the isometric trunk exercise was implemented on elderly Hansen's disease. 18 subjects exercised for 60 minutes twice a week for 12 weeks. The subjects were divided into normal sensory group, group with sensory loss in left sole, group with sensory loss in right sole, and group with sensory loss in both soles, according to the sensory condition on their soles. We obtained following results. Muscle fatigue in normal sensory group, there were significant differences in left right hamstring, left rectus femoris(p<.05), in group with sensory loss in left sole, there were significant differences in left right hamstring(p<.05), in group with sensory loss in right sole, there were significant differences in left right hamstring, right rectus femoris and group with sensory loss in both sole, there were significant differences in right hamstring(p<.05). The differences of muscle fatigue according to the sensory condition on their soles, there were significant differences in left hamstring between normal sensory group and group with sensory loss in both sole(p<.05).

• Physical Therapy Korea
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• v.5 no.1
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• pp.63-78
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• 1998

The decrease of muscle power and muscle size between twenties and seventies was about 30% and 40% respectively. The loss of muscle mass by aging resulted in the decrease of muscle power. The loss of muscle mass was due to the decrease of number of Type I fiber and Type II fiber and size of each muscle fiber. The aging skeletal muscle didn't show the loss of glycolysis capacity but showed 20% decrease of the oxidative enzymes and muscle vascularization. The vigorous endurance exercise training with graded intensity played a role in the vascular proliferation, increase of activity of oxidative enzymes and improvement of $VO_2$ max. The graded resistance exercise also played a role in the muscle hypertrophy and increase of muscle power, if it performed with adequate intensity and period. The exercise adaptation of aging skeletal muscle prevented it from sarcopenia, provided the activity of daily living with great effect and provided the aging related disease, that is Type II diabetes mellitus, arteriosclerosis, hypertension, osteoporosis and obesity, with great effect.

• The Journal of Korea CHUNA Manual Medicine
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• v.4 no.1
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• pp.55-65
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• 2003

The purpose of this article was to contribute to the knowledge of physiological and pathological changes of aging skeletal muscles, and of therapic method. By aging there were changes of distribution of muscle fibers, the loss of muscle mass, the loss of the number of muscle fibers, the loss of glycolysis capacity, the decrease of the oxidative enzymes and muscle vascularization in the skeletal muscles. And as a pathological change, the exhaustive maximal exercise increased oxidative stress that led to oxidative damage which were shown to be implicated in promoting aging. The property of intensity and duration exercise is important not only in keeping human health and physical fitness from oxidative stress, but also for the maintenance of well-being and quality of life.

• Journal of the Korean Society of Physical Medicine
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• v.18 no.4
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• pp.37-45
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• 2023

PURPOSE: The coexistence of age-related skeletal muscle mass loss and obesity poses a substantial health risk for individuals because it combines the detrimental effects of muscle mass reduction associated with aging and the health complications from obesity. This study aimed to identify the incidence rate and key influencing elements among Korean men in their thirties. METHODS: A cross-sectional study involving 934 male participants was performed using complex sampling analysis. Various influencing elements were investigated, including age, height, weight, body mass index, waist circumference, skeletal muscle mass index, smoking and drinking behaviors, systolic and diastolic blood pressure, fasting glucose levels, triglyceride, and cholesterol levels. RESULTS: The incidence rate was 2.90%. The key influencing elements were age, height, weight, body mass index, waist circumference, skeletal muscle index, systolic blood pressure, fasting glucose, triglyceride, and total cholesterol (p < .05). CONCLUSION: This study identified the incidence rate and key influencing element for CALSMO among Korean younger community-dwelling men.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.628-633
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• 2005

Muscle fiber characteristics were evaluated for predictability of meat quality traits using 231 crossbred pigs. Muscle $pH_{45min}$, R-value, and $pH_{24hr}$ were selected to estimate regression equation model of drip loss and lightness, although variances of coefficient estimates could only account for small part of drip loss (about 16.3 to 25.3%) and lightness (about 16.9 to 31.7%). Muscle $pH_{24hr}$ was represented to drip loss and lightness, which explained corresponding 25.3 and 31.7% of estimation in drip loss and lightness, respectively. Area percentage of type IIb fiber significantly contributed to prediction of metabolic rate and meat quality. However, equations predicting meat quality traits based on area percentage of type IIb fiber alone are less useful than ones based on early postmortem parameters. These results suggest estimated model using both metabolic properties of muscle and postmortem metabolic rate could be used for prediction of pork quality traits.