A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres
Autor: | Peter P. Purslow, Robyn D. Warner, J. M. Hughes, F.M. Clarke |
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Rok vydání: | 2018 |
Předmět: |
Sarcomeres
Protein Denaturation Hot Temperature Materials science Light Food Handling Muscle Fibers Skeletal Color Muscle Proteins Sarcomere Light scattering chemistry.chemical_compound 0404 agricultural biotechnology Microscopy medicine Animals Humans Muscle Skeletal Rigor mortis Microscopy Confocal Scattering Rigor Mortis 0402 animal and dairy science Skeletal muscle 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Red Meat medicine.anatomical_structure Myoglobin chemistry Biophysics Cattle Female Myofibril Food Science |
Zdroj: | Meat Science. 145:1-8 |
ISSN: | 0309-1740 |
Popis: | Beef meat colour is impacted by both myoglobin status and the light scattering properties of the muscle, and the specific causative scattering elements of the latter are still unknown. We hypothesize that stretching muscles during rigor will generate a structure which favours light scattering, by increasing the length of the I-band (longer sarcomeres) and that a high rigor temperature will cause protein reconfiguration, changing the muscle structure and promoting light scattering. Muscle fibre fragments were isolated from four beef M. sternomandibularis and subjected to stretching (plus, minus) and three incubation temperatures (5, 15, 35 °C). Reflectance confocal laser scanning microscopy (rCLSM) revealed sarcomere stretching alone was not solely responsible for light scattering development. A high rigor temperature (35 °C) was more favourable for light scattering. Stretching and taking muscle into rigor at 35 °C promoted transverse shrinkage of muscle fibres and increased light scattering and could be applied post-mortem (PM) to reduce the occurrence of problematic dark meat. |
Databáze: | OpenAIRE |
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