Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/5703
Title: A Technique to Quantify the Extent of Postmortem Degradation of Meat Ultrastructure
Contributor(s): Hwang, I H (author); Thompson, John Mitchell  (author)
Publication Date: 2002
Handle Link: https://hdl.handle.net/1959.11/5703
Abstract: This study investigated quantitative changes in the spaces between and within myofibrils and the impact of high and low voltage electrical stimulation on muscle ultrastructure as seen in electron micrographs. In addition, the relationships of these spaces and the impact to meat tenderness were investigated. The degradation of myofibrils during aging appeared to be localized across the muscle fibre. Structural deterioration of muscle fibres was evident 1 day post-mortem, involving the weakening in the lateral integrity of the myofibrils and Z-disc regions. Meat tenderisation, as shown by objective measurements, coincided with these increases in degradation, as assessed by the sum of the gaps between and within myofibrils. The results showed that the total size of gaps between and within myofibrils can be used as an indicator of meat tenderization during aging, but that ultrastructural alteration in electrically stimulated muscle had little relationship with meat tenderness.
Publication Type: Journal Article
Source of Publication: Asian-Australasian Journal of Animal Sciences, 15(1), p. 111-116
Publisher: Asian-Australasian Association of Animal Production Societies
Place of Publication: Seoul, Korea
ISSN: 1011-2367
Field of Research (FOR): 070299 Animal Production not elsewhere classified
Socio-Economic Objective (SEO): 839999 Animal Production and Animal Primary Products not elsewhere classified
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
Other Links: http://www.ajas.info/Editor/manuscript/upload/15_20.pdf
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