Please use this identifier to cite or link to this item:
|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||Statistics to Oct 2018:||Visitors: 84
|Appears in Collections:||Journal Article|
Files in This Item:
checked on Mar 1, 2019
Items in Research UNE are protected by copyright, with all rights reserved, unless otherwise indicated.