scholarly journals Lubricin in human achilles tendon: The evidence of intratendinous sliding motion and shear force in achilles tendon

2015 ◽  
Vol 33 (6) ◽  
pp. 932-937 ◽  
Author(s):  
Yu-Long Sun ◽  
Zhuang Wei ◽  
Chunfeng Zhao ◽  
Gregory D. Jay ◽  
Thomas M. Schmid ◽  
...  
Keyword(s):  
Achilles Tendon ◽  
Shear Force ◽  
Sliding Motion

A simple, on-line processing method for improving beef tenderness

1999 ◽  
Vol 79 (1) ◽  
pp. 27-34 ◽  
Author(s):  
J. L. Aalhus ◽  
D. R. Best ◽  
F. Costello ◽  
L. E. Jeremiah
Keyword(s):  
Wind Speed ◽  
Connective Tissue ◽  
Achilles Tendon ◽  
Meat Quality ◽  
Shear Force ◽  
Processing Method ◽  
Beef Tenderness ◽  
Considerable Potential ◽  
On Line

Traditional beef carcass suspension by the Achilles tendon allows considerable rigor shortening and decreased tenderness in some of the major muscles of the back and hindlimb. To reduce this effect, 60 market-weight (480 ± 42 kg) Hereford Angus cross cattle (30 steers and 30 heifers) of an estimated Canada 1 yield grade were used to compare the effects on meat quality of an on-line altered suspension (OLAS) under CC (2 °C for 24 h) and BC (−20 °C for 3 h with wind speed of 2.32 m s−1) conditions. Regardless of the rate of chilling, OLAS resulted in significant improvements in shear force in the longissimus thoracis et lumborum and inside round (decreases ranged from 1.13 kg to 2.38 kg in the muscles studied). Longissimus thoracis et lumborum steaks from OLAS sides were rated significantly higher by a laboratory panel for initial tenderness, amount of connective tissue, overall tenderness and overall palatability (P ≤ 0.01). In addition, compared with conventional suspension, OLAS reduced (P ≤ 0.01) the proportion of unacceptable scores for initial tenderness (28.3 to 7.5%), overall tenderness (19.2 to 2.5%) and overall palatability (17.5 to 3.3%). Hence OLAS appears to have considerable potential to improve tenderness in the major muscles of the back and hip without compromising the quality of the smaller, contralateral muscles. Key words: Altered suspension, beef tenderness, blast chilling

scholarly journals Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers

2008 ◽  
Vol 48 (11) ◽  
pp. 1396 ◽  
Author(s):  
B. Y. Park ◽  
I. H. Hwang ◽  
S. H. Cho ◽  
Y. M. Yoo ◽  
J. H. Kim ◽  
...  
Keyword(s):  
Achilles Tendon ◽  
Shear Force ◽  
The Other ◽  
Triceps Brachii ◽  
Consumer Group ◽  
Cooking Method ◽  
First Order ◽  
Cooking Temperature ◽  
Longissimus Lumborum ◽  
Beef Muscles

A total of 36 steer carcasses (18 slaughtered in Australia and 18 slaughtered in Korea), where one side had been suspended by the hip (tenderstretch) and the other by the Achilles tendon were used to provide sensory and shear force samples from the Mm. triceps brachii, longissimus lumborum and semimembranosus. Sensory samples were cooked using grill (25 mm thick) and barbeque (BBQ, 4 mm thick) methods and served to 360 untrained Australian and 720 untrained Korean consumers. Australian consumers sensory tested grill and BBQ samples from Australian carcasses (216 samples), while Korean consumers sensory tested grill and BBQ samples from both Australian and Korean carcasses (a total of 432 samples). The three-way interaction between carcass suspension, cooking method and muscle was significant (P < 0.05) for tenderness, overall liking and a composite palatability score (MQ4), where the combination of BBQ cooking and hip suspension resulted in large increases in sensory scores for the M. semimembranosus. Variation in sensory scores and shear force are discussed in the context of possible interactions with cooking temperature. There was a significant (P < 0.05) first order interaction between consumer group and muscle for juiciness score. Consumer effects were significant (P < 0.05) for all sensory scores, being largest for juiciness (~8 sensory units), like flavour and overall liking (both ~6 sensory units) and MQ4 (~5 sensory units) scores, with the smallest effect on tenderness (~2 sensory units).

Does carcass suspension technique influence reindeer (Rangifer tarandus tarandus) meat quality attributes?

2012 ◽  
Vol 52 (8) ◽  
pp. 731 ◽  
Author(s):  
E. Wiklund ◽  
G. Finstad ◽  
G. Aguiar ◽  
P. J. Bechtel
Keyword(s):  
Achilles Tendon ◽  
Shear Force ◽  
Rangifer Tarandus ◽  
Control Treatment ◽  
Meat Tenderness ◽  
Triceps Brachii ◽  
Obturator Foramen ◽  
Trained Panel ◽  
Meat Colour ◽  
Meat Samples

In total, eight reindeer steers (ages 3–6 years old) were used in the study to evaluate the effects of carcass suspension technique on meat tenderness, colour and water-holding capacity (WHC). Carcasses were split along the spine and sides were randomly allocated to pelvic suspension (hung using a butcher hook through the obturator foramen) or normal Achilles tendon suspension (control treatment). From all 16 carcass halves, meat samples were collected from the loin (M. longissimus), inside (M. semimembranosus) and shoulder (M. triceps brachii) for sensory evaluation and measurements of shear force (tenderness). Loin samples were also evaluated for meat colour at 1 day after slaughter and for purge (WHC) after vacuum-packaged chilled storage (+2°C) for 1, 2 and 3 weeks. No significant effects of carcass suspension technique were found for reindeer meat colour and WHC (purge). Shear force values for loin samples from pelvic-suspended carcasses were significantly (P = 0.001) lower than those from Achilles tendon-suspended carcasses, and there was a similar trend for inside samples, although this was not significant (P = 0.06). There was no effect of carcass suspension technique for shear force values of the shoulder samples. The trained panel judged loin and inside samples from pelvic-suspended carcasses to be more tender (P ≤ 0.001) while no effect of carcass suspension technique on tenderness was found in the shoulder samples. Juiciness was not affected by carcass suspension. The present study demonstrated that pelvic suspension improved tenderness in the most valuable cuts from the reindeer carcass (loin and inside).

Complete Achilles Tendon Ruptures

1992 ◽  
Vol 11 (4) ◽  
pp. 741-758 ◽  
Author(s):  
Stephanie J. Landvater ◽  
Per A.F.H. Renström
Keyword(s):  
Achilles Tendon ◽  
Tendon Ruptures
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