The Impact of Osteoarthritis and Surgery on Degeneration of Gluteus Medius Tendon

2021 ◽  
Vol 27 (9) ◽  
pp. 97-99
Author(s):  
Ellen Hoffmeister
Keyword(s):  
Author(s):  
Z Pietrasik ◽  
Phyllis J Shand

Abstract Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating experience. Postmortem processing strategies can help improve the tenderness and subsequent eating quality of mature beef muscles. The current study was undertaken to investigate the impact of processing strategies (blade tenderization [BT], pre-tumbling [PT], and moisture enhancement [ME]), alone and in combination, on processing yield and eating quality-related parameters of selected loin and hip muscles (gluteus medius [GM], longissimus lumborum [LL], semimembranosus [SM], and biceps femoris [BF]) from youthful and mature beef cattle. Results indicate that muscles from mature beef were inherently less tender (P < 0.05), but some tenderization procedures produced meat that was similar in tenderness to that of youthful cattle. Of the different tenderization strategies evaluated, BT followed by ME (injection of a salt/phosphate solution) was the most effective strategy for improving (P < 0.05) tenderness of tougher muscle cuts such as BF and SM. Moisture enhancement alone improved tenderness (P < 0.05) and juiciness (P < 0.01) of SM, GM and LL, but with the exception of samples tenderized prior to injection, was not effective (P > 0.05) in BF muscles. No additional tenderization of GM and LL samples was observed (P > 0.05) by combining PT or BT with ME. Combining PT or BT with ME; however, was effective (P < 0.05) to control the increased purge loss observed following ME treatment in SM and LL muscles. Pre-tumbling as a single treatment was ineffective (P > 0.05) in all of the muscles, and only treatments that included BT were sufficient to affect an increase (P < 0.05) in tenderness of BF.


2019 ◽  
Vol 59 (2) ◽  
pp. 384 ◽  
Author(s):  
D. T. Packer ◽  
G. H. Geesink ◽  
R. Polkinghorne ◽  
J. M. Thompson ◽  
A. J. Ball

The Meat Standards Australia beef-grading model applies a variable adjustment for different cuts of hormonal growth promotant (HGP)-treated carcasses, but does not differentiate between different HGP types. Using 300 non-implanted Bos indicus–Bos taurus composite steers, an experiment was conducted to compare the effects of an oestradiol only (OES) and a combination trenbolone acetate and oestradiol (TBA+OES) implant with non-implanted animals (CON) fed a concentrate ration for 73 days before slaughter, on eating quality of the mm. longissimus lumborum (LL) and gluteus medius (GM) muscles. Sensory and objective LL and GM samples were aged for either 5 or 35 days before freezing at −20°C. Carcass weights from each group were significantly (P < 0.05) different. Corrected for carcass weight, HGP treatment had a significant effect on hump height, ossification score, marble score, P8 fat depth and eye-muscle area. The TBA+OES treatment resulted in significantly (P < 0.05) tougher meat than the OES and CON treatments as assessed by shear force, although this difference was reduced with aging. Sensory scores (tenderness, juiciness, like flavour, overall liking and a composite MQ4 score) confirmed a negative HGP treatment effect, whereby TBA+OES was significantly lower than the CON and OES treatments after 5 days of aging, and these differences were reduced through aging. TBA+OES had a greater impact on sensory scores in the LL when compared to the GM. Both HGP treatments increased calpastatin activity, and the TBA+OES treatment was significantly (P < 0.05) different from the CON and OES treatments. It was concluded that OES and TBA+OES implants have different impacts on meat eating-quality measurements, which could have important implications for the Australian and international beef industry.


Author(s):  
Anne Schmitz ◽  
Jaclyn Norberg ◽  
Kristen Snarski ◽  
Davide Piovesan

Gait retraining techniques to reduce impact forces during running is of significant interest to clinicians interested in reducing running injury risk. Increased peak rectus femoris activity during swing was significantly correlated with decreased impact peak during running (r = −0.654, p = 0.01) due to the muscle’s large hip flexion moment arm (43 to 54 mm). Gluteus medius (r = −0.204, p = 0.466) and adductor longus (r = 0.104, p = 0.714) activity were not significantly correlated with impact peak. These results suggest that gait retraining programs aimed at reducing the impact peak during running should focus on increased rectus femoris activity during swing.


Open Medicine ◽  
2016 ◽  
Vol 11 (1) ◽  
pp. 330-335 ◽  
Author(s):  
Sang Hun Jang ◽  
Jung-Ho Lee

AbstractThis study attempts to investigate the impact that the sensory integration training has on the recovery of balance among patients with stroke by examining the muscle activity and limit of stability (LOS). A total of 28 subjects participated. The subjects were randomly allocated by the computer program to one of two groups: control (CON) group (n=15), sensory integration training (SIT) group (n=13). The research subjects received intervention five days a week for a total of four weeks. The CON group additionally received 30-minute general balance training, while the SIT group additionally received 30-minute sensory integration training. In the muscle activity, the improvement of Erector spinae (ES) and Gluteus medius (GM) was more significant in the SIT group than in the CON group. In the LOS, the improvement of affected side and forward side was significantly higher in the SIT group compared to the CON group. Sensory integration training can improve balance ability of patients with stroke by increasing muscle activity of stance limb muscles such as GM and trunk extensor such as ES along with enhancement of the limit of stability.


2019 ◽  
Vol 3 (2) ◽  
Author(s):  
T. Cramer ◽  
J. F. Legako ◽  
J. C. Brooks

ObjectivesThis study aimed to evaluate the impact of retail display lighting and packaging type on beef flavor and lipid oxidation in five muscles.Materials and MethodsSubprimals (n = 40 strip loins, 60 shoulder clods, 60 tenderloins, 24 inside rounds, 60 top butts) were randomly collected from separate carcasses. At 7d postmortem muscles (Longissimus lumborum, LL; Triceps brachii, TB; Psoas major, PM; Semimembranosus, SM; Gluteus medius, GM) were fabricated and sliced to 2.54cm steaks. Per muscle, 120 steaks were randomly assigned to packaging treatments: vacuum rollstock (ROLL); high-oxygen (80% O2/20% CO2; HIOX); overwrapped in a motherbag with carbon monoxide (0.4%CO/30%CO2/69.6%N2; CO); and traditional overwrap (OW), which was vacuum packaged until immediately prior to display. Packages were stored in the dark at 2°C an additional 13 d prior to retail display, then were displayed under fluorescent lights (FL) or light-emitting diodes (LED) with a third treatment in dark storage (DARK). All were held in their respective light treatments at 2°C for 72h, then assigned for trained panels or chemical analysis, vacuum packaged and frozen at –20°C. For sensory analysis steaks were thawed to 4°C and cooked to 71°C. Panelists (n = 8) were trained to evaluate twelve flavors, overall juiciness and tenderness, which were scored on a 100-point scale (0 = not present; 100 = extremely present). Lipid oxidation of raw steaks was quantified as 2-thiobarbituric acid reactive substances (TBARS; mg malondialdehyde (MDA)/kg beef).ResultsNo three-way interaction (P ≥ 0.10) or lighting effect (P ≥ 0.09) was observed for trained panels or TBARS. Cardboard flavor had a muscle×lighting interaction (P = 0.02). In GM, FL had greater (p < 0.05) cardboard than other lighting; in other muscle types lighting was similar. Muscle×packaging influenced three attributes (P ≤ 0.02). Steaks in ROLL were sweeter (p < 0.05) than other packaging in GM, PM and TB; ROLL was juicier (p < 0.05) than other packaging in GM, PM, and SM. Across all packaging types tenderness was greatest for PM, while SM was least tender (p < 0.05) in CO, HIOX and OW packaging. Packaging influenced nine flavors (P ≤ 0.01); ROLL was greatest in beef ID, bloody/serumy, fat-like, umami, and salty, while HIOX scored greatest for oxidized, bitter, and sour. Brown/roasted was greatest (p < 0.05) in HIOX and CO. Muscle impacted liver-like flavor (P = 0.01), which was lower (p < 0.05) in SM than all other muscle types; LL, TB, PM and GM were similar (p > 0.05) for liver-like. Packaging influenced TBARS (p < 0.01); HIOX had the greatest concentration of MDA, followed by CO, OW and ROLL with the lowest (p ≤ 0.05). Muscle influenced TBARS (P < 0.01), where TB was greatest (p < 0.05), followed by SM, PM, and GM, which were similar (p > 0.05); LL had the lowest MDA concentration. Oxidized (P < 0.01, r = 0.34), cardboard (P < 0.01, r = 0.30), bitterness (P < 0.01, r = 0.23), and sourness (P < 0.01; r = 0.22) were positively correlated with TBARS, while beef ID (P < 0.01, r = –0.23), umami (P < 0.01, r = –0.23), and tenderness (P < 0.01; r = –0.21) were negatively correlated.ConclusionRetail display lighting did not directly influence sensory characteristics or lipid oxidation; lighting only impacted cardboard flavor in an interaction with muscle type. These results suggest after 72h retail display, flavor differences between steaks of similar muscle and packaging displayed under LED or fluorescent lights may not be distinguishable.


Meat Science ◽  
2012 ◽  
Vol 91 (4) ◽  
pp. 527-532 ◽  
Author(s):  
Johanne Taylor ◽  
Edwina S. Toohey ◽  
Remy van de Ven ◽  
David L. Hopkins

1962 ◽  
Vol 14 ◽  
pp. 415-418
Author(s):  
K. P. Stanyukovich ◽  
V. A. Bronshten

The phenomena accompanying the impact of large meteorites on the surface of the Moon or of the Earth can be examined on the basis of the theory of explosive phenomena if we assume that, instead of an exploding meteorite moving inside the rock, we have an explosive charge (equivalent in energy), situated at a certain distance under the surface.


1962 ◽  
Vol 14 ◽  
pp. 169-257 ◽  
Author(s):  
J. Green

The term geo-sciences has been used here to include the disciplines geology, geophysics and geochemistry. However, in order to apply geophysics and geochemistry effectively one must begin with a geological model. Therefore, the science of geology should be used as the basis for lunar exploration. From an astronomical point of view, a lunar terrain heavily impacted with meteors appears the more reasonable; although from a geological standpoint, volcanism seems the more probable mechanism. A surface liberally marked with volcanic features has been advocated by such geologists as Bülow, Dana, Suess, von Wolff, Shaler, Spurr, and Kuno. In this paper, both the impact and volcanic hypotheses are considered in the application of the geo-sciences to manned lunar exploration. However, more emphasis is placed on the volcanic, or more correctly the defluidization, hypothesis to account for lunar surface features.


1997 ◽  
Vol 161 ◽  
pp. 197-201 ◽  
Author(s):  
Duncan Steel

AbstractWhilst lithopanspermia depends upon massive impacts occurring at a speed above some limit, the intact delivery of organic chemicals or other volatiles to a planet requires the impact speed to be below some other limit such that a significant fraction of that material escapes destruction. Thus the two opposite ends of the impact speed distributions are the regions of interest in the bioastronomical context, whereas much modelling work on impacts delivers, or makes use of, only the mean speed. Here the probability distributions of impact speeds upon Mars are calculated for (i) the orbital distribution of known asteroids; and (ii) the expected distribution of near-parabolic cometary orbits. It is found that cometary impacts are far more likely to eject rocks from Mars (over 99 percent of the cometary impacts are at speeds above 20 km/sec, but at most 5 percent of the asteroidal impacts); paradoxically, the objects impacting at speeds low enough to make organic/volatile survival possible (the asteroids) are those which are depleted in such species.


1997 ◽  
Vol 161 ◽  
pp. 189-195
Author(s):  
Cesare Guaita ◽  
Roberto Crippa ◽  
Federico Manzini

AbstractA large amount of CO has been detected above many SL9/Jupiter impacts. This gas was never detected before the collision. So, in our opinion, CO was released from a parent compound during the collision. We identify this compound as POM (polyoxymethylene), a formaldehyde (HCHO) polymer that, when suddenly heated, reformes monomeric HCHO. At temperatures higher than 1200°K HCHO cannot exist in molecular form and the most probable result of its decomposition is the formation of CO. At lower temperatures, HCHO can react with NH3 and/or HCN to form high UV-absorbing polymeric material. In our opinion, this kind of material has also to be taken in to account to explain the complex evolution of some SL9 impacts that we observed in CCD images taken with a blue filter.


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