Isometric weight training is a well-recognised technique used by fitness trainers to increase muscle strength. We report a case of a flexor digitorum superficialis muscle belly rupture that occurred during this form of muscle training. Rupture of the belly of the forearm flexor muscles is rare. When the muscle undergoes tractional force in isometric weight training, there is a potential for it ...

BACKGROUND Body change illusions have been of great interest in recent years for the understanding of how the brain represents the body. Appropriate multisensory stimulation can induce an illusion of ownership over a rubber or virtual arm, simple types of out-of-the-body experiences, and even ownership with respect to an alternate whole body. Here we use immersive virtual reality to investigate...

Descriptions of the growth of voluntary muscle are based almost entirely on the examination of histological sections. The greater part of a growing muscle fibre has the characteristic striated structure, but at its extremities there is a region of undifferentiated sarcoplasm where rapid nuclear proliferation occurs. This is presumably accompanied by formation of new sarcoplasm which later becom...

The omohyoid muscle typically has an inferior belly originating from the superior border of the scapula, and then passes deep to the sternocleidomastoid muscle where its superior belly passes almost vertically upward next to the lateral border of sternohyoid to attach to the inferior border of the body of the hyoid bone lateral to the insertion of sternohyoid. Herein, we report an unusual varia...

It was observed that when compared with indoor pigs, outdoor piglets spent significantly more time exploring and feeding and less time belly-nosing, showing oro-nasal or agonistic behaviour towards their pen mates. Belly-nosing and oro-nasal behaviours generally are considered aggressive rather than natural (Petersen, 1994). Höetzel et al. (2004) proposed that the decrease in unnatural behaviou...

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In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at -45℃ or electro-magnetic freezing at -55℃, were thawed using 4 different methods: refrigeration (4±1℃), room temperature (RT, 25℃), cold water (15℃...