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Exercise responses and injury rates differ between individual hamstrings and this may be linked with their morphology. The aim of this study was to compare muscle length and tendon dimensions between the individual hamstrings at two knee joint angles using free hand three-dimensional ultrasound (3D US). Muscle-tendon length and distal tendon cross-sectional area (CSA), volume, length and echogenicity of biceps femoris long (BFlh) and short (BFsh) head, semimembranosus (SM) and semitendinosus (ST) of 16 individuals were measured using free-hand 3D US at 0° (full extension) and 45° of knee flexion. ST showed the greatest length than all muscles and BFsh the lowest (p < 0.05). No difference was observed between SM and BFlh length (p > 0.05). Of the four muscles, ST tendon was longer, with less volume and CSA but greater echogenicity than the other tendons. In contrast, SM and BFlh showed shorter tendons and lower echogenicity but a greater volume and CSA than ST (p < 0.05). Muscle and tendon lengthened from 45° to 0° knee flexion angle (p < 0.05) but this change was not statistically different between individual hamstrings (p > 0.05). Freehand 3D US indicated that hamstring muscle length and distal tendon dimensions differ between individual hamstrings. All muscles and tendons lengthened as the knee was extended but this change was similar for all individual hamstrings., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

The carcass traits, meat quality traits, and fatty acid profile of two muscles, longissimus thoracis (LT) and semimembranosus (SM), in Hanwoo steers were investigated against the Korean beef quality grade (QG) and yield grade (YG) standards. Back fat thickness and carcass weight most affect the YGs, while the marbling score is the primary determinant of the QGs. The muscle type greatly influenced the meat qualities, sensory properties, and fatty acid profiles of Hanwoo meat. In terms of sensory aspects, the muscle type affected the QG for tenderness and juiciness, with the LT being more desirable than the SM for all the sensory attributes. SM meat is potentially beneficial for human health because it has a lower amount of unhealthy saturated fatty acids and a greater amount of healthier polyunsaturated fatty acids, especially essential fatty acids, than the LT. The present study indicates that carcass based common grading system does not reflect the real value of SM meat., (Copyright © 2019. Published by Elsevier Ltd.)

Background: In orthopedic and sports medicine literature there is minimal information regarding accurate diagnosis and the treatment options for tenosynovitis of the distal semimembranosus tendon. After reviewing the literature, the authors question both the etiology and treatment of this condition. Previous descriptions have associated the condition primarily with the endurance athlete but we have noted multiple cases in which this is a condition common to the 'sprinter' as well. There has been very little mention of this condition in recent literature but the most recent complete description of operative treatment for this condition recommends both tendon transfer and concomitant arthroscopy. We propose this condition is akin to De Quervain's tenosynovitis of the knee, with sensitive and specific signs on physical examination., Methods: We describe a case series of six cases (five patients), that underwent open surgical release for semimembranosus tenosynovitis. The anatomy and the treatment options for the condition are also discussed., Results: At a follow-up period of 18-64months, all cases showed improvement in the Tegner activity score following surgical release., Conclusion: Diagnostic confusion can be decreased with more modern diagnostic imaging modalities than those described in the literature. The authors outline an alternative operative approach significantly decreasing surgical complexity and therefore post-operative morbidity. What is known about this subject: This is a rare condition and the surgical treatment is seldom performed. What this study adds to existing knowledge: We describe the technique for surgical decompression and reveal positive results at medium term follow-up., (Copyright © 2016 Elsevier B.V. All rights reserved.)

We report the case of a 24-year-old female triathlon athlete with a snapping syndrome of both the distal semimembranosus and the semitendinosus tendon which has not been described so far. The semitendinosus tendon was harvested whereupon snapping has diminished. Tenoscopy and digital palpation showed the semimembranosus tendon to cause the snapping, as well. A careful step-by-step release of the anterior insertion of the tendon was performed with the result of a snapping-free range of motion of the patient's knee., (Copyright © 2016 Elsevier B.V. All rights reserved.)

The aim of this research was to determine the quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles. Most quality properties of both muscles were similar apart from total fat content. Freeze-dried meat pieces were kept in ten different equilibrium levels of relative humidity (2.0-97.3%) at 5, 15, 25 and 30°C. The experimental data were evaluated using BET (Brunauer-Emmett-Teller) and GAB (Guggenheim, Anderson and deBoer) models. The equilibrium moisture contents of freeze-dried Biceps femoris were lower than those of Semimembranosus at all water activities and temperature. The constants m0 and C of BET and GAB equations were determined to be between 6.27 and 8.07g/100g dry matter and 9.32-13.73, respectively. Constant k was about 0.90 at all temperatures, and the GAB equation exhibited a better fit to the experimental data of both muscles as a result of all %E values being approximately equal to 10%., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

The objective of the present study was to characterize the proteome basis for intramuscular color stability variations in beef semimembranosus. Semimembranosus muscles from eight carcasses (n=8) were fabricated into 2.54-cm thick color-labile inside (ISM) and color-stable outside (OSM) steaks. One steak for sarcoplasmic proteome analysis was immediately frozen, whereas other steaks were allotted to retail display under aerobic packaging. Color attributes were evaluated instrumentally and biochemically on 0, 2, and 4days. Sarcoplasmic proteome was analyzed using two-dimensional electrophoresis and tandem mass spectrometry. ISM steaks demonstrated greater (P<0.01) abundance of glycolytic enzymes (fructose-bisphosphate aldolase A, phosphoglycerate mutase 2, and beta-enolase) and phosphatidylethanolamine-binding protein 1 than their OSM counterparts. Possible rapid post-mortem glycolysis in ISM, insinuated by over-abundance of glycolytic enzymes, could lead to rapid pH decline during early post-mortem, which in turn could potentially compromise its color stability. These results indicated that differential abundance of sarcoplasmic proteome contributes to intramuscular variations in beef color stability., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

The effects of chilling method and moisture enhancement were examined for improving eating quality of semimembranosus (SM) and longissimus lumborum (LL) from 62 cull beef cows. Chilling method included hot boning muscles after 45 to 60 min postmortem or conventional chilling for 24 h. Moisture enhancement included 1) a non-injected control (CONT) or injection processing (10% of product weight) using 2) Sodium Tripolyphosphate/salt (Na/STP), 3) Sodium Citrate (NaCIT), 4) Calcium Ascorbate (CaASC), or 5) Citrus Juices (CITRUS). Chilling method by moisture enhancement treatment interactions (P<0.09) were due to decreased hue, chroma and sarcomere length values in hot boned vs. conventionally chilled product (SM and LL) for CaASC vs. other moisture enhancement treatments. Chilling method by moisture enhancement treatment interactions (P<0.05) were due to decreased shear force and increased tenderness in conventionally chilled vs. hot boned LL using CaASC vs. Na/STP. Moisture enhancement can improve tenderness of cull cow beef depending on combinations of chilling method and moisture enhancement treatments used., (© 2013.)