• 동아시아식생활학회지
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• 제20권2호
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• pp.248-253
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• 2010

본 연구는 성숙도와 근내지방도가 육질에 미치는 영향을 규명하기 위하여 수행하였다. 성숙도와 근내지방도에 따른 pH, $L^*$값, $a^*$값, $b^*$값, 가열 감량, 근원섬유 단백질 추출성, 경도, 탄력성, 뷰착성, 검성 몇 저작성윤 유의한 차이가 없었다. 그러나 보수력의 경우 성숙도가 6 및 7이고, 근내지방도가 8 및 9인 것이 높았다(p<0.05). 전단력은 성숙도 9이고 근내지방도 7인 것이 가장 높았다(p<0.05). 따라서 본 연구의 결과는 성숙도와 근내지방도가 한우 등심의 육질에 미치는 영향이 았다고 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제21권6호
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• pp.903-911
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• 2008

The effects of salt and bicarbonate solution on overall meat quality in beef biceps femoris muscle were investigated with the application of chilling and freezing conditions. Muscles were injected to a target of 120% of original meat weight with a solution containing 1.2 M sodium chloride, 0.25 M sodium bicarbonate and 0.1% ascorbic acid (pH 7.2). Half of the meat samples, considered as chill treatment and chill control, were stored at $4^{\circ}C$ up to five days; while the other half, frozen treatment and frozen control, were kept in a freezer at $-20^{\circ}C$ for seven days. Compared with untreated control, treated meats had higher water holding capacity (p<0.05), lower drip loss (p<0.05) and lower shear force (p<0.07) with higher overall acceptability (p<0.05) in sensory evaluation. Morphological observations demonstrated smooth and gummy meat surface due to the solubilization of myofibrillar proteins and the distortion of connective tissue in treated raw meats; and in the case of cooked meat, treatment caused the fragmentation of myofibrils, which might be responsible for a lower shear value in salt-bicarbonate treated beef biceps femoris muscle.

• Applied Microscopy
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• 제19권2호
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• pp.99-118
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• 1989

The cardiotoxic effects of acute and chronic administration of adriamycin (ADR) were evaluated in A/J Swiss albino mice. In acute studies, male mice received intravenous ADR, 5mg or 15mg/kg per day for 3 or 1day and were sacrifice 12 hours later. Because the glutathione-glutathione peroxidase system is major pathway for free radical detoxication, glutathione levels and glutathione peroxidase activity was measured. In acute studies, ADR-treated mice exhibited significantly decreased levels(p<0.05) of total glutathione and unchanged levels of oxidized glutathione and percentage of oxidized glutathione. The earliest myocardial fine structural alterations included swelling and degeneration of mitochondria and dilatation of sarcoplasmic reticulum at all dosage of acute models. In chronic studies, mice received 5mg/kg ADR once a week for up to 16 weeks. Levels of total and reduced glutathione were decreased significantly(p<0.01) and oxidized glutathione and percentage of oxidized glutathione were increased significantly (p<0.05). Chronic myocardial lesions included perinuclear vacuolization, seperation of myofibrils and the fasciae adherens of intercalated disc and hypercontraction band within myocyte. Glutathione peroxidase activity reduced significantly (p<0.01) in any group of acute and chronic ADR-treated animals. Test for lipid peroxidation(malondialdehyde) was increased significantly(P<0.01). Thus, we conclude 1) ADR significantly lowers glutathione levels in heart tissue, and 2) cellular damage progress produced by alteration of this system in mouse models of ADR cardiotoxicity. These results suggest that the glutathione-glutathione peroxidase system may be involved in the modulation of ADR-induced cardiotoxicity.

• Molecules and Cells
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• 제25권4호
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• pp.531-537
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• 2008

Abnormal activation of nuclear factor kappa B ($NF-{\kappa}B$) probably plays an important role in the pathogenesis of Duchenne's muscular dystrophy (DMD). In this report, we evaluated the efficacy of curcumin, a potent $NF-{\kappa}B$ inhibitor, in mdx mice, a mouse model of DMD. We found that it improved sarcolemmic integrity and enhanced muscle strength after intraperitoneal (i.p.) injection. Histological analysis revealed that the structural defects of myofibrils were reduced, and biochemical analysis showed that creatine kinase (CK) activity was decreased. We also found that levels of tumor necrosis factor alpha ($TNF-\alpha$), interleukin-1 beta ($IL-1\beta$) and inducible nitric oxide synthase (iNOS) in the mdx mice were decreased by curcumin administration. EMSA analysis showed that $NF-{\kappa}B$ activity was also inhibited. We thus conclude that curcumin is effective in the therapy of muscular dystrophy in mdx mice, and that the mechanism may involve inhibition of $NF-{\kappa}B$ activity. Since curcumin is a non-toxic compound derived from plants, we propose that it may be useful for DMD therapy.

• 한국식품영양과학회지
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• 제21권6호
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• pp.712-718
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• 1992

산 강직근과 알카리 강직근의 사후 자장중 물리, 화학적 변화를 비교 검토하였다. 근섬유의 소편화도는 산강직근이 알카리 강직근에 비하여 저장 3일째부터 월등히 높았다. $Mg^{2+}$-ATPase 활성은 알카리 강직근이 저장 전기간 동안 산 강직근 보다 높았으며, 산 강직근은 저장 1일째, 알카리 강직근은 저장 3일째에 가장 높았다. $Ca^{2+}$-ATPase 활성에 있어서 산 강직근과 알카리 강직근 모두 전 저장기간 동안 약간 증가하는 경향이었으나 산 강직근은 알카리 강직근 보다 전기간 동안 활성도가 낮았다. Actomyosin의 용해성이나 myofibril의 전기영동상은 강직 형태에 따른 유의한 차이가 없었다.

• 한국식품영양과학회지
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• 제27권2호
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• pp.214-219
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• 1998

This study was carried out to investigate the changes of physicochemical and sensory characteristics according to cold storage period of the vacuum-time beef loin. The pH was decreased for 10 days, and then was increased gradually during storage time. The lactic acid content during the initial storage was 483mg/100g, after storage for 10 days it was increased significantly (p<0.05) to 625mg/100g, and then was decreased with storage time. Regarding of color difference, the L values were 41.0~42.5, but after storage for 40 days they were increased significantly(p<0.05) to 46.2, the a and b values wee 17.3~14.3 and 7.2~5.8, respectively, they were no significant differences depending n storage time. The shear force values showed 584 and 560g for 0 and 10 days, respectively but after storage for 20 days it was decreased significntly(p<0.05) to 299g. The myofibrillar protein extractability was no significant difference for 20 days, howener, it was increased remarkably at 30 days(p<0.05). The myofibrillar fragmentation index was increased significantly (p<0.05) on 20 and 40 days, and the Mg-ATPase activity of myofibrils was increasd to 30 days. The free amino acid was increased during storage periods. The composition of amino acid was composed of glutamic acid, alanine, valine and lysine, which were predominant amino acids as 45%. The total free amino acid was increased 182.18mg/100g to 40 days. The raw meat aroma showed no significant changes during storage time, but the tenderness was increased until 30 days(p<0.05). The color was superior from 20 to 30 days. The taste of cooked meat indicated significant changer to 30 days, but was significantly inferior(p<0.05) at 40 days, the aroma was superior until 30 days(p<0.05). The palatability was superior between 20 and 30 days.

• Journal of Chest Surgery
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• 제18권4호
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• pp.759-770
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• 1985

This study was experimentally undertaken to evaluate the effect of hypothermic oxygenated cardioplegic solution on myocardial protection during prolonged aortic cross clamping under cardiopulmonary bypass. Dogs were divided into two groups control group [received hypothermic unoxygenated cardioplegic solution] and experimental group [received hypothermic oxygenated cardioplegic solution]. Coronary sinus effluent was obtained at once and 30, 60, 90 minutes after cross-clamping for the determination of pH, PCO2,PO2 and lactate level during the infusion of cardioplegic solution and myocardial biopsies were obtained after cessation of 90 minutes of aortic cross-clamping. The results obtained were as follows: 1. There was no significant differences in the pH and PCO2 between the oxygenated and unoxygenated cardioplegic solution but the PO2 of the oxygenated solution was 4 times greater than unoxygenated solution, and also the oxygenated solution had a significantly greater oxygen content [2.020.05 ml 02/min] and had much more oxygen delivery than unoxygenated solution. 2. The myocardial oxygen consumption and the myocardial oxygen extraction in oxygenated group were 1.63 ml 02/100 ml and 67.32% respectively, which was greater than those in unoxygenated group. 3. Regarding to pH and PCO2 of coronary sinus effluent, there was no significant differences between two groups in early period of infusion of cardioplegic solution, but the pH shifted to acidosis from 60 minutes, PCO2 increased from 90 minutes of aortic cross-clamping, and PO2 markedly decreased from 90 minutes of aortic cross-clamping in unoxygenated group. 4. The lactate concentration of coronary sinus effluent revealed relatively normal in both groups, but showed slight increase up to 27.54.56 mg/100 ml at 90 minutes of aortic cross-clamping in unoxygenated group. 5. On electron microscopic study, the ultrastructural integrity of myocardial cells in oxygenated group was well preserved within 90 minutes. Slight swelling and deformity of mitochondria, interfibrillar widening, and disarrangement of myofibrils were observed at 90 minutes after aortic cross-clamping in unoxygenated group. From these results, the use of hypothermic oxygenated cardioplegic solution seemed to be effective and better method for the preservation of ischemic myocardium during the prolonged aortic cross-clamping.

• Journal of Acupuncture Research
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• 제36권4호
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• pp.238-244
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• 2019

Background: This study aimed to investigate the protective effects of Zanthoxylum bungeanum Maxim pharmacopuncture on disuse muscle atrophy in the gastrocnemius muscle of rats. Methods: Thirty male 250 g Sprague-Dawley rats were distributed randomly into 3 groups. The left hindlimb immobilization was performed with casting tape for 2 weeks, and no treatment was given to the right hindlimb. Rats received pharmacopuncture and were injected daily on the BL57 with either 2 mL of Zanthoxylum bungeanum Maxim aqueous extract (ZM-W group), 1 mL pharmacopuncture of Zanthoxylum bungeanum Maxim ethanol extract (ZM-E group), or 2 mL normal saline (control group). After 2 weeks of immobilization, the weight of the whole gastrocnemius muscle was measured, and the morphology of both the left and the right gastrocnemius muscles were assessed by Hematoxylin and Eosin staining. To investigate the immobilization-induced muscular apoptosis, the immunohistochemical analysis of BAX and Bcl-2 was carried out. Results: ZM-W and ZM-E significantly inhibited the reduction in weight of the left gastrocnemius muscle, the reduction in the left myofibrils, and the cross-sectional area of gastrocnemius, as compared with the control. Moreover, the ZM-W and ZM-E groups showed significantly reduced immunoreactivity for BAX, and increased immunoreactivity of Bcl-2 in left gastrocnemius muscle compared with the control group. Conclusion: These results suggest that Zanthoxylum bungeanum Maxim pharmacopuncture has protective effects against immobilization-induced muscle atrophy by regulating the activity of apoptosis-associated BAX / Bcl-2 proteins in the gastrocnemius muscle.

• Animal Bioscience
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• 제34권11호
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• pp.1849-1858
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• 2021

Objective: Tenderness is a very complex feature, and the process of its formation is very complicated and not fully understood. Its diversification is one of the most important problems of beef production, as a result beef aging is widely used to improve tenderness as it is believed to provide a homogeneous product to consumers. While few studies have evaluated the muscle structure properties in relation to tenderness from early post-mortem, there little to no information available on how the muscle nanostructure of beef carcasses changes during post-mortem ageing to determine the appropriate aging time for acceptable tenderness. Methods: Muscle nanostructure (myofibril diameter [MYD], myofibril spacing [MYS], muscle fibre diameter [MFD], muscle fibre spacing [MFS], and sarcomere length [SL]), meat tenderness and cooking loss [CL]) were measured on 20 A2 longissimus muscles of Bonsmara, Beefmaster, Hereford, and Simbra at 45_mins, 1, 3, and 7 days post-slaughter. Muscle nanostructure was measured using a scanning electron microscope, while tenderness was measured using Warner Bratzler shear force. Results: At 45 minutes post-slaughter, breed affected MYD and MYS only, while at 24_hrs it also affected MFD and MFS. On day 3 breed effected MFS and SL, while on day 7 breed effected tenderness only. As the muscles matured, both MYD and MYS decreased while CL increased, and the muscles became tender. There was no uniformity on muscle texture features (surface structure, fibre separation, muscle contraction, and relaxation) throughout the ageing period. Conclusion: Meat tenderness can be directly linked to breed related myofibril structure changes during aging in particular the MYD, spacing between myofibrils and their interaction; while the MFD, spacing between muscle fibres, SL, and CL explain the non-uniformity in beef tenderness.

• Animal Bioscience
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• 제36권10호
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• pp.1596-1603
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• 2023

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50℃ to 80℃) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60℃ increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50℃ and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60℃ for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.