Effect of temperature on myofibril fragmentation during post-mortem storage of muscle

Nagaraj, NS Anilakumar, KR Santhanam, K

Ns. Nagaraj et al., Effect of temperature on myofibril fragmentation during post-mortem storage of muscle, J FD SCI M, 38(1), 2001, pp. 52-53

15

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

1

2001

52 - 53

ISI

0022-1155(200101/02)38:1<52:EOTOMF>2.0.ZU;2-H

Myofibrillar Fragmentation Index (MFI) was estimated in chicken, sheep, goa t and cattle meat in order to determine the pattern of myofibrillar fragmen tation on storage. The pH was measured after storing the muscles at 27 +/-1 degreesC for 24 h. The order of pH decline pattern was chicken > cattle > goat > sheep. The leg muscles of chicken and longissimus dorsi muscles of s heep, goat and cattle were stored for 24 h at 27 +/-1 degreesC, 20 days at 5 degreesC and 60 days at -15 degreesC. There was a proportionate increase in MFI as the postmortem aging of meat advanced. It was concluded that the myofibrillar fragmentation followed a pattern of chicken > sheep > goat > c attle muscle on post-mortem storage at different temperatures.