• Asian-Australasian Journal of Animal Sciences
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• 제17권4호
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• pp.485-490
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• 2004

An experiment was conducted to study the effect of feeding ammoniated wheat straw treated with and without HCl on meat quality and various sensory attributes of growing male buffalo (Bubalus bubalis) calves. Due to urea-ammoniation, the CP content of wheat straw increased from 2.90 to 6.96%. The addition of HCl along with urea during urea-ammoniation further increased the CP content to 10.09%. The proximate composition (% fresh basis) of psoas major, longissimus dorsi and semitendinosus were comparable among the groups. However, comparatively higher cumulative muscle mean protein and ash percentage and lower moisture percentage in groups II and III in comparison to group I indicated the desirable effect of feeding AWS and HCl-AWS. The cumulative muscle mean pH in group III (5.54) was comparatively lower than group I (5.65) and II (5.62). The cumulative group mean pH and water holding capacity (% water retained) in semitendinosus was comparatively lower than psoas major and longissimus dorsi. The cumulative muscle mean SSP (g%) was significantly (p<0.05) lower in group III (41.78) than group I (42.45). The cumulative group mean cooking loss (%) was significantly (p<0.01) lower in psoas major (31.61) and longissimus dorsi (29.78) than semitendinosus (35.10). The cumulative group mean SFV (kg/$cm^{2}$) of psoas major, longissimus dorsi and semitendinosus were 6.38, 6.32 and 6.56, respectively, being lowest in psoas major and highest in semitendinosus. However, the cumulative muscle mean SFV (kg/$cm^{2}$) in group I, II and III were 6.53, 6.56 and 6.17, respectively, being lowest in group III and highest in group II. The scores of the cooked (2% common salt) buffen for various sensory attributes viz. appearance, flavour, juiciness, texture, mouth coating and overall palatability were comparable among the groups. Results suggested that feeding of ammoniated wheat straw treated with and without HCl to growing male buffalo calves for 180 days had no adverse effect on the meat quality and various sensory attributes.

• 대한족부족관절학회지
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• 제20권4호
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• pp.182-186
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• 2016

The tibialis anterior tendon functions as a major dorsiflexor of the ankle. A rupture in this tendon can cause serious problems in the ambulatory function. A closed traumatic rupture without open wound or an atraumatic rupture can delay diagnosis and treatment. There are not enough guidelines for an effective surgical treatment on this chronic condition. Herein, we report two cases of chronic tibialis anterior disruption successfully treated by semitendinosus autograft.

• Asian-Australasian Journal of Animal Sciences
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• 제32권2호
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• pp.282-289
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• 2019

Objective: This study aimed to elucidate whether innovative sous vide treatment has a significant influence on the beef semitendinosus muscle as compared to common sous vide treatment and traditional cooking. Methods: The innovative sous vide treatments were cooked at $45^{\circ}C$ and $65^{\circ}C$ for 6 h (SV45-65), common sous vide treatment at $45^{\circ}C$ and $65^{\circ}C$ for 3 h (SV45 and SV65) and traditional cooking at $75^{\circ}C$ for 30 min (CON75). Water loss and cooking loss, as well as the physical properties (color and shear force) and chemical properties (protein and collagen solubility) of the treated meat, were investigated. Results: The results obtained indicated that the innovative sous vide with double thermal treatment (SV45-65) and cooked with air presence (CON75) resulted to lower $a^*$ and higher $b^*$ values, respectively. The water loss and cooking loss increased when temperature increased from $45^{\circ}C$ to $65^{\circ}C$, and lower water loss was recorded in SV45 and CON75. These samples presented higher water content and revealed strong correlation to protein solubility. Warner-Bratzler shear force (SF) analysis showed the marked interaction between cooking temperature and time. Sample cooked at a high temperature (CON75) and a long period (SV45-65) showed a significantly lower value of SF than sample SV65 (p<0.05). Interestingly, there was no difference in SF values between SV45-65 and CON75. Conclusion: The innovative sous vide treatment with double thermal effect appears an attractive cooking method as compared to common sous vide and traditional cooking method, as it has a potential for improving tenderness values of cooked beef semitendinosus muscle.

• 한국전문물리치료학회지
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• 제17권1호
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• pp.17-25
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• 2010

The aim of this study was to investigate the effect of supporting surface instability to trunk and lower extremity muscle activities during bridging exercise combined with core-stabilization exercise. Thirty young healthy adults (15 males and 15 females) voluntarily participated in this study. Each subject was asked to perform bridging exercise combined with core-stabilization exercise on three different supporting surfaces (stable ground surface, the wooden balancing board, and the air cushion). The muscle activities were measured using surface electromyography (EMG) during performing exercise. To test statistical significance, one-way ANOVA with repeated measures was used with the significance level of .05. The findings of this study are summarized as follows. (1) There were significant differences in muscle activities on internal oblique, external oblique, gluteus medius, semitendinosus, biceps femoris, medial gastrocnemius and lateral gastrocnemius during exercise (p<.05). (2) The biceps femoris and lateral gastrocnemius showed significantly higher muscle activity on the wooden balancing board rather than on the ground, and semitendinosus, biceps femoris, medial gastrocnemius and lateral gastrocnemius showed significantly higher muscle activity on the air cushion rather than on the ground (p<.05). Therefore, it is concluded that muscle activities in the trunk and the lower limbs during bridging exercise combined with core-stabilization exercise was affected with instability of supporting surface. Further researches are needed to investigate the long term effect of bridging exercise on muscle activity with patient group.

• Asian-Australasian Journal of Animal Sciences
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• 제18권10호
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• pp.1492-1497
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• 2005

The goal of the trial was to evaluate the effects of ractopamine (20 ppm in the ration) given pregnant sows during three different pregnancy stages (T1: 25 to 50 d; T2: 50 to 80 d; T3: 25 to 80 d of gestation, and T4: control-no ractopamine) on fetal muscle development (through counts of the number of fibers of the semitendinosus muscle), on the growth and carcass characteristics of the progeny. Forty eight weaned piglets (12 per treatment) were assessed for number of muscle fibers, while performance and carcass characteristics were evaluated on a separate 48 animals (12 per treatment) grown to 100 kg. Animals produced by sows treated from 25 to 50 d of pregnancy (T1) resulted in non-significant increase of 6.85% in the number of muscle fibers in the semitendinosus muscle when compared to animals from the control group. Performance results were significantly different (p<0.05), and animals produced by sows from the T1 group gained more weight during the growth I stage (25 to 50 kg) and during the total period (6 to 100 kg) (991 vs. 903 grams, and 844 vs. 772 grams, respectively) when compared to controls. For carcass characteristics, results showed that animals produced by the T1 group of sows were heavier at slaughter (p<0.05) when compared to the controls (T4) (100.17 vs. 93.09 kg). There was a positive correlation between number of muscle fibers and bodyweights, carcass weights, Longissimus dorsi muscle depth and dressing out (0.80, 0.86, 0.67, and 0.50, respectively). Sows treated with ractopamine between 25 to 50 d of pregnancy produced piglets that performed better and had superior carcass characteristics than those produced by untreated sows. The ractopamine used for pregnancy sows (25 to 50 d) can be indicated as a device to increase the progeny performance.

• 대한물리의학회지
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• 제13권4호
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• pp.131-138
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• 2018

PURPOSE: This study was conducted to compare the muscle activity of the proximal muscles of the lower limb according to the distance between the front and rear foot during lunge and to determine the most effective foot position for activation of the proximal muscle in the limb. METHODS: A total of 49 young adults were enrolled in this study. All subjects performed lunge by positioning the big toe of the back foot and the heel of the front foot at intervals of 40%, 60%, and 80% of the subject's own leg length. Muscle activity of the vastus medialis oblique, rectus femoris (RF), vastus lateralis oblique (VLO), gluteus medius, biceps femoris, and semitendinosus (ST) was then measured during three intervals of lunge operation. Each operation was measured three times for 10 seconds each, after which the average value was calculated and analyzed. RESULTS: There were significant differences in muscle activities of RF, VLO, and ST among the three intervals of the foot (p<.05). Post hoc, comparisons revealed lunge at 40% intervals resulted in higher RF and VLO activity than at 60% and 80% intervals (p<.05). In the semitendinosus muscle, 80% leg length intervals showed higher muscle activity than 40% (p<.05). CONCLUSION: Strengthening of the proximal muscles of the lower extremities during lunge exercise is considered to be most effective when placing the fore- and rear foot at intervals corresponding to 40% of the leg length.

• Journal of Veterinary Science
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• 제24권1호
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• pp.14.1-14.15
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• 2023

Background: The management of feline hindlimb full-thickness skin defects is challenging. On the other hand, the use of a semitendinosus (ST) myocutaneous flap for their coverage has not been reported. Objectives: To describe the ST flap and compare it with second intention healing for managing hindlimb full-thickness skin defects. Methods: In 12 purpose-bred laboratory domestic short-haired cats, two wounds were made on each tibia. The wounds in group A (n = 12) were covered with ST flaps, and those in group B (n = 12) were left to heal by second intention. In both groups, clinical assessment scoring and planimetry were performed between one-30 d postoperatively. Computed tomography-angiography (CTA) was performed on days zero, 10, and 30, and histological examinations were performed on days zero and 14 and at 6 and 12 mon postoperatively. Results: Statistically significant differences in the clinical assessment scores were observed between groups A and B on days 14 (p = 0.046) and 21 (p = 0.016). On the other hand, the time for complete healing was similar in the two groups. CTA revealed significant differences in the muscle width (day 0 compared to days 10 and 30 [p = 0.001, p = 0.026, respectively], and days 10 to 30 [p = 0.022]), ST muscle density, and the caliber of the distal caudal femoral artery and vein (day 0 compared to day 10 [p < 0.001], and days 10 to 30 [p < 0.001]). Histologically significant differences in inflammation, degeneration, edema, neovascularization, and fibrosis were observed on day 14 compared to zero and 6 mon, but no differences were found between the time interval of 6 and 12 mon. Conclusions: An ST flap can be used effectively to manage hindlimb full-thickness skin defects.

• 한국축산식품학회지
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• 제43권1호
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• pp.85-100
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• 2023

The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle from Hanwoo cattle. The samples were treated in an ultrasonic bath (35 kHz) at an intensity of 800 W/cm² for 60 min, followed by aging at 1℃ for 0, 3, and 7 days. The application of ultrasound resulted in lower Warner-Bratzler shear force and higher myofibrillar fragmentation index values during the storage period. HIU also enhanced the tenderness, flavor, umami, and overall acceptability of cooked beef muscle. However, the electronic tongue evaluation results showed higher umami values in the control treatment on the seventh day of storage. The microstructure of sonicated meat showed disorganized myofibrillar architecture and swelling in the A-band region of sarcomeres during the storage period, which led to greater meat tenderness. The heatmap illustrated the high abundance of α-linolenic acid (C20:5n3) and eicosapentaenoic acid (C18:3n3) in sonicated meat samples on the third day of the storage. These results showed that HIU is a potential method for tenderizing and improving the sensory attributes of beef without compromising other quality aspects.

• 한국전문물리치료학회지
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• 제9권3호
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• pp.23-37
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• 2002

This study examined the muscle recruitment order during extension of the hip joint in normal subjects, and evaluated whether the external support obtained from wearing a lumbosacral corset had an effect on muscle recruitment leading to increased lumbar stability. The subjects were 40 normal adults (32 male, 8 female) with no history of low back pain and no pathological findings in the nervous or musculoskeletal systems. All subjects extended their hip joints under 3 positions (prone, sidelying, standing). During extension, the onsets of contraction of the rectus abdominis, gluteus maximus, and semitendinosus muscles were measured. Electromyographic activity was measured using a surface electrode, and the muscle contraction onset time was designated as the point exceeding a threshold of 25 ms, using a mean plus twice of the standard deviation. To compare the average order of muscle contraction onset time, a Freedman two-way analysis of variance by ranks was used. The relative difference between muscle contraction onset time wearing and not wearing a lumbosacral corset was measured using a paired t-test. A difference in the average muscle contraction onset order for the rectus abdominis, gluteus maximus, and semitendinosus muscles was observed (p<.05) among three positions. However, wearing a lumbosacral corset did not. change the contraction order. In addition, wearing a lumbosacral corset produced a significant difference (p<.05) in the relative onset time between the rectus abdominis and gluteus maximus in the standing position, but no difference was observed for the other muscles or positions. In the future, patients suffering from low back pain should be compared with normal subjects to determine the effectiveness of a lumbosacral corset in changing muscle recruitment order.

• The Journal of Korean Physical Therapy
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• 제32권6호
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• pp.359-364
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• 2020

Purpose: This study was undertaken to compare the efficacy of instrument assisted soft tissue mobilization (IASTM) and a neural dynamic technique (NDYT). As an intervention to treat spastic lower limb muscle tone, stiffness, and static balance in stroke patients. Methods: Totally, 26 participants were assigned randomly to two groups: the IASTM (n=13) and NDYT (n=13) groups. Both groups were subjected to their respective technique for 15 minutes, 5 times a week, for 6 weeks. Muscle tone, stiffness, and static balance were evaluated before and after training, to compare both group changes. Results: IASTM group showed significant decrease in the gastrocnemius medial region and semitendinosus muscle tone and stiffness (p<0.05) compare to NDYT group; however, no significant different was observed in static balance between groups (p>0.05). Conclusion: The results suggest that IASTM is an effective method for decreasing the muscle tone and stiffness in acute stroke patients.