• Asian-Australasian Journal of Animal Sciences
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• v.24 no.1
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• pp.125-129
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• 2011

The aim was to determine the relationship between muscle structure and meat quality traits in neuromuscular compartments (NMCs: R1, R2, R3, R4) of pig semitendinosus muscle. Barrows from the INTA-MGC genetic line (Argentina) were slaughtered at 100 kg body weight. In each NMC the following parameters were determined: the fibre types I, IIA, IIX and IIB by immunohistochemistry, the fibre cross sectional area (FCSA), the pH of meat after 24 h post-mortem ($pH_{24}$), instrumental meat tenderness (WB) and colour ($L^*$, $a^*$, $b^*$). There were significant differences in the following: $L^*$ (R1 = R4$a^*$ (R1>R4>R2 = R3), $b^*$ (R1 = R4R1 = R3 = R4), $pH_{24}$ (R1 = R4>R2 = R3). The relative percentages of FCSA were as follows: I (R4>R1>R3>R2), IIA (R1>R4>R3>R2), IIX (R1 = R2 = R3 = R4) and IIB (R2>R3>R1>R4). The correlation values were statistically significant between IIB and WB (R1 and R4, $r_s$ = 0.66), (R2 and R3 $r_s$ = 0.74), IIB and $L^*$ (R1 and R4 $r_s$ = 0.84), IIX and $L^*$ without discriminating NMCs. Our data suggest that the NMC where the sampling takes place is important for determining meat quality traits because of the heterogeneity of the whole muscle.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.508-514
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• 2013

Taste-active compounds (e.g., amino acids and nucleotides) play an important role in contribution to the gustatoty sensation of food. The current study aimed to examine the differences in taste-active compounds between different beef muscles, breeds and aging periods. We have chosen the longissimus dorsi and semitendinosus muscles of Hanwoo breed and longissimus dorsi muscle of Angus breed for the investigation of the aforementioned compounds. Hanwoo muscles were aged for 7 or 28 d, and Angus samples were aged for 28 d at $4^{\circ}C$. Results revealed that 8 out of the 18 detected free amino acids (FAA) showed significant (p<0.05) differences between the two Hanwoo muscles. Twelve FAAs showed aging effect (p<0.05) in which the amounts of 8 FAAs significantly increased as aging time increased. Inosine 5-monophosphate (IMP), hypoxanthine (Hx) and inosine showed significant (p<0.05) differences between the Hanwoo muscles, aging resulted in an increase in amounts of these nucleotides. Hanwoo beef had significantly (p<0.05) higher total amount of sweet amino acids than the Angus ones in that 15 amino acids showed differences (p<0.05) between the two breeds. Amounts of guanosine 5-monophosphate (GMP) and Hx were significantly higher (p<0.05) for Angus beef. Current study indicated that muscle type, breed and aging period had large variations in free amino acid and nucleotide contents, which may subsequently affect the taste attributes of cooked beef.

• The Journal of Korean Physical Therapy
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• v.33 no.1
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• pp.40-46
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• 2021

Purpose: This study compared the muscle activity of the lower limb according to the three types of fixed angles of the ankle joint during a lunge exercise. Methods: Twenty healthy subjects performed the lunge motion in a trial including the three types of fixed angle. The lunge motion with a neutral, 20° dorsiflexion, and 20° plantarflexion of the ankle joint were randomized and measured repeatedly. The muscle activity of the rectus femoris (RF), vastus medialis (VM), vastus lateralis (VL), biceps femoris (BF), and semitendinosus (ST) was measured by surface electromyography. Results: In the change in ankle joint angle, the RF, VL, BF, and ST muscle activity showed significant differences (p<0.05). In the 20° dorsiflexion position, the muscle activity of VL, BF, and ST showed a significant decrease compared to that in the neutral position (p<0.017). The muscle activity of RF and VL in the neutral position was greater than that in the 20° plantarflexion position (p<0.017). Only the muscle activity of the BF in the 20° plantarflexion position was significantly greater than the 20° dorsiflexion position (p<0.017). Conclusion: These results revealed a difference in the muscle activity of lower extremities in the proximal region according to the angle of the ankle joint during the lunge.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.364-373
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• 2009

This study was conducted to provide fundamental information in developing muscle-specific strategies to improve the quality and value of low-fat pork cuts upon evaluating meat qualitative parameters of twenty one (21) muscle samples selected from ten (10) market-weighted crossbred pigs. The following observations were made. The pH was highest for subscpularis and lowest for gluteus superrificialis (p<0.05); the subscpularis can hold water the most (p<0.05), biceps femoris loses the most content upon cooking, while subscpularis loses the least content (p<0.05); gluteus superrificialis (p<0.05) has the most purge loss contents, and infraspanatus and gastrocneminus contained the most collagen, while adductor had the least collagen (p<0.05); biceps femoris has the most WB-shear force values while subscpularis (p<0.05) has the least; pectoralis profundi-fan was the most protein soluble; semitendinosus has the most gel strength (p<0.05). In the properties of meat color, tensor fasciae latae shows the highest CIE $L^*$ (lightness) values (p<0.05) and supraspinatus, brachiocephalicus and infraspanatus have the highest CIE $a^*$ (redness, p<0.05) values; vastus intermedius has the most myoglobin content while longissimus dorsi (p<0.05) has the least; infraspanatus is the most tender (one of the sensory properties) while biceps femoris was the most tough among all tested muscles (p<0.05); the pectoralis profundi-fan was the most flavorful pork while vastus intermedius was the least (p<0.05); supraspinatus, infraspanatus, semitendinosus, and vastus intermedius were juiciest while longissimus dorsi was the driest (p<0.05). In overall likeness, the semitendinosus and infraspanatus were most liked while biceps femoris and longissimus dorsi were the least (p<0.05). This study presents the results of several parameters in selected pork muscle samples which are useful information for developing new muscle-specific strategies to improve the quality of consuming meat and meat products.

• Journal of The Korean Society of Integrative Medicine
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• v.2 no.3
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• pp.57-63
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• 2014

Purpose : The purpose of this study was to identify the muscle activity of leg during stair down in the subjects with flatfoot and normal foot. Methods : The fourteen subjects with the flatfoot group and the fifteen subjects with the normal foot group volunteered for this study. All subjects descended the stairs that the height was 20cm and consisted 25 stairs. The target muscles for recording muscle activity were posterior fiber of gluteus medius, vastus medialis and vastus lateralis oblique, semitendinosus and biceps femoris, tibialis anterior, and medial and lateral fiber of gastrocnemius muscles. The muscle activity was recorded using the wireless EMG system. Results : The flatfoot group had significantly lower the muscle activity of posterior fiber of gluteus medius than the normal foot group in stance phase during stair down(p<.05). The flatfoot group had significantly higher the muscle activity of biceps femoris and tibialis anterior than the normal foot group in swing phase during stair down(p<.05). Conclusions : This study proposed that the subject with flatfoot should train the strengthening exercise for posterior fiber of gluteus medius.

• Physical Therapy Rehabilitation Science
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• v.11 no.3
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• pp.329-334
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• 2022

Objective: Low back pain (LBP) is a symptom that accounts for a large proportion of musculoskeletal pain. Among them, non-specific LBP (NSLBP) means that the pathological cause is unknown, and belongs to the most common LBP. Studies on the mechanism of muscle control in LBP are insufficient, and quantitative studies are needed. Design: Observational cross-sectional study design Methods: A Thirty participants with NSLBP symptoms were enrolled, and their pressure pain thresholds (PPT) and muscle and fat thickness were measured. Participants measured the paraspinal muscles (PM) of the thoracic and lumbar spine and medial hamstring (semitendinosus) on the dominant and non-dominant sides in the prone position. Results: Among the variables that were significant in the correlation analysis, PM of the thoracic and lumbar spine showed a significant relationship in the PPT ([thoracic spine PM]=1.141+0.912 [lumbar spine PM]). Also, there was a significant relationship between the lumbar spine PM in the PPT and the thoracic spine PM in the muscle thickness ([lumbar spine PM of PPT]=4.057+0.117 [thoracic spine PM of muscle thickness]) Conclusions: Although there was no muscle imbalance according to the dominant and non-dominant side, there is a correlation between the pressure pain threshold and the muscle thickness between the paraspinal muscles of the thoracic spine and the lumbar spine.

• Korean Journal of Applied Biomechanics
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• v.25 no.2
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• pp.219-229
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• 2015

Objective : The purpose of this study was to analyze EMG according to surface type and elastic band usage during the pilates Superman movement. Method : The subjects were 10 female university students with a mean age of 27. The independent variables were surface type (yoga mat, air filled equipment, elastic mat) and elastic band usage. In order to measure muscle activity, the Noraxon(USA) was used. Eight muscles (upper trapezius, lower trapezius, thoracic spine, lumbar spine, gluteus maximus, gluteus medius, biceps femoris, semitendinosus) activation were analyzed. For the statistical analysis, MANOVA, independent t-test and Scheffe test for the post-hoc via SPSS 20.0 was used. Results : The left and right upper trapezius muscle activities were significantly reduced when using the elastic bands. In addition gluteus medius muscle activities significantly increased with the elastic band as well. Conclusion : According to the usage of the elastic band and the different types of surfaces, different muscle groups were recruited. Elastic bands were found to have more activation on the gluteus medius muscle meanwhile there was less activation on the upper trapezius during the pilates Superman movement.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.7
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• pp.1014-1018
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• 2004

Relationships between muscle $\alpha$-tocopherol oncentrations and metmyoglobin percentages during display of six muscles, m. serratus ventralis (SV), m. psoas major (PM), m. gluteus medius (GM), m. semimembranosus (SM), m. semitendinosus (ST) and m. longissimus lumborum (LL), of Japanese Black steers slaughtered at 28 months of age were studied. Steers were supplemented with 0, 2,000 and 4,000 mg $\alpha$-tocopheryl acetate/head/day for 28 days prior to slaughter in the VE 0, the VE 2,000 and the VE 4,000 groups, respectively. $\alpha$-Tocopherol concentrations in PM, GM, SM, ST and LL of the VE 2,000 and the VE 4,000 groups were significantly (p<0.05) higher than those of the VE 0 group. There were no significant (p>0.05) differences in $\alpha$-tocopherol concentrations in all muscles between the VE 2,000 group and the VE 4,000 group. The muscle $\alpha$-tocopherol concentrations ($\ell$/g meat) which can retard metmyoglobin formation in muscles were estimated to be 5.3 for SV, 4.5 for PM, 4.2 for GM, 4.0 for SM, 3.6 for ST and 3.5 for LL. The equation to predict color-shelf-life of each muscle from the $\alpha$-tocopherol concentration in each muscle could be obtained.

• Journal of Animal Science and Technology
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• v.52 no.4
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• pp.329-336
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• 2010

Myogenic satellite cells (MSCs) are mononuclear, multipotent progenitors of adult skeletal muscle possessing a capacity of forming adipocyte-like cells (ALC). To identify the skeletal muscle type-specific myogenic and adipogenic genes during MSCs differentiation, total RNA was extracted from bovine MSCs, myotube-formed cell (MFC), and ALC from each of Beef shank, Longissimus dorsi, Deep pectoral, and Semitendinosus. DNA microarray analysis (24,000 oligo chip) comparing MSCs with MFC and ALC, respectively, revealed 135 differentially expressed genes (> 4 fold) among four cuts. Real-time PCR confirmed expression of 29 genes. Furthermore, the whole tissue sample RNAs analysis showed 6 differentially expressed genes in Beef shank. Among which, 1 gene in MSCs, 4 in MFC, and 1 in ALCs were highly expressed. This study will provide an insight for better understanding the molecular mechanism of differentiation of skeletal muscle type-specific MSCs. The identified genes may be used as marker to distinguish skeletal muscle types.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.2
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• pp.283-289
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• 2002

A comparative study on the quality of meat from three breeds of goats reared in Bulgaria: Local Aboriginal (LA); Bulgarian White Dairy (BWD) and crossbreeds of local aboriginal with Saanen goats (LA ${\times}$ S). Eight intact young male goats from each breed have been included in the experiment. The animals from the three breeds have been reared under similar conditions. The animals have been slaughtered at the age of 2 months (at weaning) and at the age of 6 months (upon reaching sexual maturity). The following tests have been performed on samples of m. longissimus dorsi between $5^{th}$ and $6^{th}$ ribs: pH 45 min post mortum, colorimetrically color of meat, water holding capacity and fatty acid composition of the fat. The thickness of muscle fibre and the proportion of muscle, connective and adipose tissue have been microscopically determined at m. longissimus dorsi, m. semitendinosus and m. iliopsoas. After deboning and separating the bigger tendons, the chemical composition of the meat from the left half of the carcass has been determined. The results reveal lack of statistically significant differences among the three breeds concerning pH, the water holding capacity, color of meat, thickness of the muscle fibre and fatty acid composition of the fat. The carcass meat of crossbreeds of LA ${\times}$ S contains significantly more fat than the other two breeds. This influences the proportion of muscle, connective and adipose tissue in m. longissimus dorsi, m. semitendinosus and m. iliopsoas, resulting in more adipose tissue in the LA ${\times}$ S compared to young goats of the LA or the BWD. There are differences in slaughtering 2-month-old goats (at weaning) and 6-month-old ones (upon reaching sexual maturity). At a greater age the content of fat in the carcass increases, as well as the quantity of the adipose tissue, the intensity of the colour of the meat and there is a tendency towards thickening of the muscle fibre and increasing the water holding capacity of meat. The moisture content in meat decreases due to the increase of fat.