• Journal of Acupuncture Research
• /
• v.26 no.5
• /
• pp.11-17
• /
• 2009

Objectives : The objectives of this study were to examine the specificity and the sensitivity of tenderness testing on the ear about the postpartum breast pain, and to improve the efficacy of the tenderness test. Methods : Thirty women who visited in the hospital for recuperating 2-14 days after childbirth participated in this study. They answered the questionnaire of the severity of breast pain and their auricular acupuncture points were tested by a long metal probe with round tip 1.1mm in diameter. We analyzed the relationship between auricular tenderness testing on mammary gland zone[CW6] and postpartum breast pain with validity and significance as grouping 8 diagnosis methods. Results : When we consider above 'moderate pain' or 'severe pain' in the auricular tenderness testing as a positive sign, and above 'evere pain' or 'very severe pain' in the self-reported breast pain score as a positive symptom, the diagnostic efficacy was highest. The sensitivity for tenderness testing was 0.62-0.75, and the specificity was 0.64-0.72, and the sensitivity and the specificity in the contralateral ear were a little higher than in the ipsilateral ear. Conclusions : These results suggest that auricular tenderness testing can be objectified clinically and be used in diagnosis.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2000.11c
• /
• pp.521-524
• /
• 2000

Nearinfra-red(NIR) reflectance NIR a spectra (400 to 2,100 nm) were collected on 32 beef samples to find feasibility of predicting beef tenderness. The study to predict beef tenderness was accomplished with the stepwise second differential data of the collected NIR spectra. Beef tenderness was measured by Warner-Bratzler(WB) shear force using a Universal Testing Machine(UTM). After modeling the relation between Warner-Bratzler shear force and NIR spectrum of 19 samples among the 32 beef samples, the verification was carried out through predicting the other 13 samples. The SEC and R$^2$ values in the prediction equation were 9.07(N) and 0.6463, respectively. The SEP and R$^2$ were 14.8(N) and 0.7082 (wave length 552 nm, 1988 nm) respectively. The result implied that it was possible to predict the beef tenderness using NIR spectrum and that the tenderness could be predicted non-destructively in real time.

• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.5
• /
• pp.716-722
• /
• 2013

The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight - $432{\pm}31$ kg, "U" conformation class, "2"-"3" fat class). Analysed cuts were Infraspinatus muscle from the blade and Longissimus dorsi muscle from the cube roll and the striploin. Tenderness was analysed with universal testing machine, colour - chromometer analysis, sarcomere length - microscopic method, basic chemical composition - near-infrared spectroscopy and marbling - computer image analysis. No differences in tenderness and sarcomere length were observed within the age groups of Limousin bulls (age of 25, 26, 27 months) (p>0.05). Moisture (p = 0.0123) and fat (p = 0.0250) content were significantly different for meat of animals slaughtered at the age of 25 and 27 months. No influence of pH value on tenderness was observed, but at the same time, influence on sarcomere length (p = 0.039) and $b^*$ component of colour (0.045) was found. For "U" conformation class, in subclasses, as well as for fat classes "2"-"3", there were no differences in tenderness, sarcomere length and colour components. Higher fat content was observed in the higher fat class, rather than in lower, however this feature was not associated with marbling.

• Food Science of Animal Resources
• /
• v.29 no.1
• /
• pp.132-139
• /
• 2009

The objective of this study was to investigate the most effective analysis methods for palatability grading of Hanwoo beef by comparing the results of discriminant analysis with sensory data. The sensory data were obtained from sensory testing by 1,300 consumers evaluated tenderness, juiciness, flavor-likeness and overall acceptability of Hanwoo beef samples prepared by boiling, roasting and grilling cooking methods. For the discriminant analysis with one factor, overall acceptability, the linear discriminant functions and the non-parametric discriminant function with the Gaussian kernel were estimated. The linear discriminant functions were simple and easy to understand while the non-parametric discriminant functions were not explicit and had the problem of selection of kernel function and bandwidth. With the three palatability factors such as tenderness, juiciness and flavor-likeness, the canonical discriminant analysis was used and the ability of classification was calculated with the accurate classification rate and the error rate. The canonical discriminant analysis did not need the specific distributional assumptions and only used the principal component and canonical correlation. Also, it contained the function of 3 factors (tenderness, juiciness and flavor-likeness) and accurate classification rate was similar with the other discriminant methods. Therefore, the canonical discriminant analysis was the most proper method to analyze the palatability grading of Hanwoo beef.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.11
• /
• pp.1693-1699
• /
• 2015

Overall quality of six kinds of commercial broiler breast fillets (A~F) retailed in Korea were examined, including proximate composition analysis, shape profile analysis, pH, color, tenderness, cooking loss, descriptive analysis, and consumer testing. A total of 120 breast meat fillets were purchased at a local market. Overall quality of broiler breast meat commercially available in Korea was found to vary significantly, indicating a broad range of product quality in the marketplace. Moisture content of meat ranged from 74.4 to 76.4%, whereas protein, fat, and ash contents were 21.8~25.2, 0.2~0.8, and 1.07~1.16%, respectively. The pH ranged from 6.2 to 6.4, whereas color values ($L^*$, $a^*$, and $b^*$) were 52.2~57.2, -3.5~0.5, and 8.3~13.6, respectively, among all products tested. Approximately 9% variation in cooking loss was detected depending on the products evaluated, whereas shapes (height, width, and length) of meat were also significantly different (15% variation on average). Product F was proven to be the least tender and least liked by consumers, implying that tenderness is a key attribute determining consumer acceptability of broiler breast meat.

• The Korean Journal of Pain
• /
• v.36 no.1
• /
• pp.11-50
• /
• 2023

As the field of interventional pain management (IPM) grows, the risk of surgical site infections (SSIs) is increasing. SSI is defined as an infection of the incision or organ/space that occurs within one month after operation or three months after implantation. It is also common to find patients with suspected infection in an outpatient clinic. The most frequent IPM procedures are performed in the spine. Even though primary pyogenic spondylodiscitis via hematogenous spread is the most common type among spinal infections, secondary spinal infections from direct inoculation should be monitored after IPM procedures. Various preventive guidelines for SSI have been published. Cefazolin, followed by vancomycin, is the most commonly used surgical antibiotic prophylaxis in IPM. Diagnosis of SSI is confirmed by purulent discharge, isolation of causative organisms, pain/tenderness, swelling, redness, or heat, or diagnosis by a surgeon or attending physician. Inflammatory markers include traditional (C-reactive protein, erythrocyte sedimentation rate, and white blood cell count) and novel (procalcitonin, serum amyloid A, and presepsin) markers. Empirical antibiotic therapy is defined as the initial administration of antibiotics within at least 24 hours prior to the results of blood culture and antibiotic susceptibility testing. Definitive antibiotic therapy is initiated based on the above culture and testing. Combination antibiotic therapy for multidrug-resistant Gram-negative bacteria infections appears to be superior to monotherapy in mortality with the risk of increasing antibiotic resistance rates. The never-ending war between bacterial resistance and new antibiotics is continuing. This article reviews prevention, diagnosis, and treatment of infection in pain medicine.

• Food Science of Animal Resources
• /
• v.34 no.4
• /
• pp.552-557
• /
• 2014

This study investigated the effects of ${\gamma}$-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of the complex, increasing GABA concentration increased the surface dimensions of the complex. However, GABA did not affect the rheological properties of solutions containing the complex. The addition of 2% GABA exhibited significantly higher saltiness than the control (no GABA treatment). In the case of pork patties, sensory testing indicated that the addition of GABA decreased the saltiness intensity. Both the intensity of juiciness and tenderness of patties containing GABA also scored lower than the control, based on the NaCl reduction. These results were consistent with the quality characteristics (cooking loss and texture profile analysis). Nevertheless, overall acceptability of the pork patties showed that up to 1.5%, patties containing GABA did not significantly differ from the control. Consequently, the results indicated that GABA has a potential application in meat products, but also manifested a deterioration of quality by the NaCl reduction, which warrants further exploration.

• Asian-Australasian Journal of Animal Sciences
• /
• v.19 no.6
• /
• pp.898-904
• /
• 2006

Effects of sodium bicarbonate (SBC) injection on meat quality and functionality of porcine M. longissimus lumborum were investigated. Fifteen pigs ($100{\pm}5kg$) were randomly selected at a commercial slaughter plant. After slaughtering the loins were dissected from the carcass before chilling at approximately 30 minutes post mortem. The loins were divided into four cuts for sample treatment, and SBC of 0.25 M, 0.40 M and 0.75 M was injected (2% w/w) using a syringe. As SBC injection level was increased, muscle pH increased significantly (p<0.05). SBC injection decreased lightness ($L^*$) values on the surface of muscle. Moreover, with injection of SBC, drip loss %, cooking loss % and shear force were significantly (p<0.05) decreased, whereas WHC and $Na^+$ content were significantly (p<0.05) increased. From panel testing of uncooked pork loin, no significant differences (p>0.05) were found in aroma, off-flavor and drip between injection of SBC at different levels and the control, although color and acceptability were significantly lower (p<0.05) in control pork loin compare with injection of SBC at 0.75 M. In cooked pork loin from the panel test, aroma, flavour, off-flavour and juiciness were found to be similar (p>0.05) on all treatments, but tenderness and acceptability were significantly higher (p<0.05) with injection of SBC at 0.75 M than for control loin. Myofibrillar protein solubility of muscles treated with SBC was significantly (p<0.05) higher than that of the control, although no significant differences (p>0.05) were found in sarcoplasmic protein solubility between the treatments. These results indicated that SBC injection into pre-rigor porcine M. longissimus lumborum could improve ultimate pork quality characteristics such as meat color, water-holding capacity, and could inhibit muscle protein denaturation due to an increase in muscle pH.

• Clinical and Experimental Pediatrics
• /
• v.46 no.9
• /
• pp.898-902
• /
• 2003

Purpose : To determine the clinical association of diagnostic criteria and the prevalence of autoantibodies in newly diagnosed children with juvenile dermatomyositis(JDM). Methods : Thirty-two children with JDM were identified at Seoul National University Children's Hospital from March 1985 to March 1999 by retrospective review. The diagnosis of JDM was based on the criteria proposed by Bohan and Peter. We investigated for the presence of several autoantibodies: antinuclear(ANA), double-stranded DNA, anti-Sm, anti-ribonucleoprotein(RNP), anti-SSA/ SSB, anti-Jo1, anti-Scl-70 antibodies and rheumatoid factor(RF). Results : Sex ratio and age at diagnosis were similar to data published in other studies. All the newly diagnosed children with JDM had a typical rash(100%) and proximal muscle weakness(100%); 17(53%) had muscle pain or tenderness; 10(31%) calcinosis; eight(25%) dysphagia; eight(25%) arthritis, and seven(22%) fever. Muscle enzymes were elevated in 90% of the patients. Of the 27 patients who had an electromyogram, 20(70%) had diagnostic results. Sixteen(70%) of biopsied patients had appropriated results for JDM. Patients were negative for all autoantibodies except ANA and RF. ANA and RF were detected in 47% and 7% of the patients respectively. Conclusion : Although the sensitivity of the criteria proposed by Bohan and Peter is superior, each of these criteria has possible confounding factors. Additional criteria may be needed for early diagnosis of JDM. Based on our findings of autoantibodies in JDM, we do not recommend routine testing for autoantibodies in children with typical JDM.