Fiber characteristics of pork muscle exhibiting different levels of drip loss
| Autor: | Sirin Theerawatanasirikul, Autchara Kayan, Nirat Gongruttananun, Nunyarat Koomkrong, Jatuporn Noosud, Chaiwat Boonkaewwan |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Meat
Time Factors Swine Chemistry Longissimus dorsi muscle Muscle Fibers Skeletal 0402 animal and dairy science 04 agricultural and veterinary sciences General Medicine Endomysium 040401 food science 040201 dairy & animal science 0404 agricultural biotechnology Animal science medicine.anatomical_structure Food Storage Food Quality otorhinolaryngologic diseases medicine Animals Statistical analysis Fiber Muscle Skeletal General Agricultural and Biological Sciences |
| Zdroj: | Animal Science Journal. 88:2044-2049 |
| ISSN: | 1344-3941 |
| DOI: | 10.1111/asj.12859 |
| Popis: | The present study aimed to investigate the fiber characteristics of pork muscle exhibiting different levels of drip loss during storage. The samples were taken from Longissimus dorsi muscle to evaluate drip loss (n = 100). Fifteen muscles per group (low and high drip loss) were selected to evaluate the histological characteristics at 0 and 72 h of storage time. The statistical analysis revealed that a high drip loss group had greater endomysium thickness than a low drip loss group at 0 h of storage time (P 0.05). There were no significant differences in total number of fibers, fiber diameter, fiber area and perimysium thickness at 0 h of storage time (P 0.05). At 72 h of storage time, a high drip loss was evident in higher total number of fibers (P 0.01), but smaller fiber diameter (P 0.05), fiber area (P 0.01) and endomysium thickness (P 0.01) than a low drip loss group. There was no significant difference in perimysium thickness (P 0.05). In conclusion, drip loss might be affected by muscle structural characteristics during storage. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|