Effects of chilling rate on progression of rigor mortis in postmortem lamb meat

Autor:	Dequan Zhang, Zhenyu Wang, Chengli Hou, Tongjing Yan, Li Chen, Ce Liang, Xin Li, Yujun Xu
Rok vydání:	2021
Předmět:	Meat Sheep Troponin T Chemistry Rigor Mortis Actomyosin ATPase General Medicine Protein degradation Hydrogen-Ion Concentration Sarcomere Analytical Chemistry Andrology Red Meat Postmortem Changes Animals Desmin Fragmentation (cell biology) Rigor mortis Myofibril Muscle Skeletal Food Science
Zdroj:	Food chemistry. 373
ISSN:	1873-7072
Popis:	This work investigated the effects of chilling rate on the progression of rigor mortis and explored possible mechanisms. Silverside from 18 lamb carcasses was assigned to control group (1.94 °C/h), very fast chilling-I group (VFC-I, 12.19 °C/h) and VFC-II group (15.10 °C/h). The shear force, myofibril fragmentation index (MFI), actomyosin ATPase activity, protein degradation and actomyosin dissociation were determined. There was no increase in the shear force in VFC-II group. The activation of actomyosin ATPase at 2–4 h postmortem in VFC-II group resulted in super-contracted sarcomeres and an increase in MFI. The degradation of μ-calpain, troponin T and desmin in VFC-II group was higher than that in control group from 6 to 24 h postmortem. These results suggested that rigor mortis was influenced which resulted in decreased shear force at a chilling rate of 15.10 °C/h by activating actomyosin ATPase and μ-calpain at early postmortem and promoted actomyosin dissociation.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50ae4fb0dec0b1dc356eeae7e31758ab https://pubmed.ncbi.nlm.nih.gov/34740047 Zobrazit plný text záznamu Full Text from ScienceDirect