MYOFIBRIL FRAGMENTATION IN BOVINE LONGISSIMUS DORSI AS AN INDEX OF TENDERNESS

MYOFIBRIL FRAGMENTATION IN BOVINE LONGISSIMUS DORSI AS AN INDEX OF TENDERNESS Technology, 25, DK-1958, MYOFIBRIL FRAGMENTATION IN BOVINE LONGISSIMUS DORSI AS AN INDEX O F TENDERNESS INTRODUCTION THE DEGREE of myofibril fragmentation caused by mechanical treatments has been associated with chemical and physical changes during rigor mortis development and postmortem aging of meat (Takahashi et al., 1967, 1970; Davey and Gilbert, 1969; Fukazawa et al., 1969; Sayre, 1970). In electron microscopic studies of the tine structure in myofibrils, Fukazawa et al. (1969) suggested that the increased tendency for fragmentation postmortem might be due to the decay of the zig-zag configuration on the z-line and pointed out the importance of breaks at the z/I junctions for the increased fragmentation. Phase contrast micrographs (Davey and Gilberk, 1967) of beef muscle aged 4 days at 15 C showed that the z-line disappeared as the myofibrils disintegrated into individual A-bands after brief mechanical treatment. Although the tendency for myofibril fragmentation following mechanical treatment to increase during postmortem aging may have a direct relationship to tenderness, very little information has been presented to evaluate the importance of myofibril fragmentation as a factor in tenderness variations among animals. Sayre (1970) found that fragmentation generally corresponded to tenderness in chicken pectoralis muscles, when tenderness changes were http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

MYOFIBRIL FRAGMENTATION IN BOVINE LONGISSIMUS DORSI AS AN INDEX OF TENDERNESS

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Publisher
Wiley
Copyright
Copyright © 1973 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1973.tb02085.x
Publisher site
See Article on Publisher Site

Abstract

Technology, 25, DK-1958, MYOFIBRIL FRAGMENTATION IN BOVINE LONGISSIMUS DORSI AS AN INDEX O F TENDERNESS INTRODUCTION THE DEGREE of myofibril fragmentation caused by mechanical treatments has been associated with chemical and physical changes during rigor mortis development and postmortem aging of meat (Takahashi et al., 1967, 1970; Davey and Gilbert, 1969; Fukazawa et al., 1969; Sayre, 1970). In electron microscopic studies of the tine structure in myofibrils, Fukazawa et al. (1969) suggested that the increased tendency for fragmentation postmortem might be due to the decay of the zig-zag configuration on the z-line and pointed out the importance of breaks at the z/I junctions for the increased fragmentation. Phase contrast micrographs (Davey and Gilberk, 1967) of beef muscle aged 4 days at 15 C showed that the z-line disappeared as the myofibrils disintegrated into individual A-bands after brief mechanical treatment. Although the tendency for myofibril fragmentation following mechanical treatment to increase during postmortem aging may have a direct relationship to tenderness, very little information has been presented to evaluate the importance of myofibril fragmentation as a factor in tenderness variations among animals. Sayre (1970) found that fragmentation generally corresponded to tenderness in chicken pectoralis muscles, when tenderness changes were

Journal

Journal of Food ScienceWiley

Published: Jul 1, 1973

References

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