Application of small angle X-ray scattering synchrotron technology for measuring ovine meat quality
| Autor: | Wayne G. Brown, Jeremy J Cottrell, David L. Hopkins, Damian Collins, Frank R. Dunshea, Eric N. Ponnampalam, Matthew G. Kerr, N. Kirby, J. M. Hoban, Kristy L. Bailes, Benjamin W.B. Holman |
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| Rok vydání: | 2016 |
| Předmět: |
Meat
Materials science Shear force Analytical chemistry macromolecular substances Fibril law.invention 0404 agricultural biotechnology X-Ray Diffraction law Food Quality medicine Animals Sheep Scattering Small-angle X-ray scattering fungi 0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Synchrotron Tenderness Crystallography Adipose Tissue Intramuscular fat medicine.symptom Myofibril Food Analysis Synchrotrons Food Science |
| Zdroj: | Meat Science. 117:122-129 |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2016.03.005 |
| Popis: | A small angle X-ray scattering (SAXS) synchrotron was used to evaluate 100 ovine m. longissimus lumborum, representing lamb (n=50) and sheep (n=50). The diffraction of X-rays gives information on muscle myofibril structure and fat content. The linear relationships between SAXS measures with measures such as, shear force, intramuscular fat content (IMF) and collagen content/solubility, were investigated. A relationship was found between the d-spacing of the actin/myosin fibril spacing (SAX1 and SAX2) and the cross sectional area of the rhombohedral unit cell (Cell area) and shear force after 1 and 5day ageing. There was a positive relationship between IMF and a SAXS Fat area measure. There was a muscle site effect on SAX1, SAX2 and Cell area, with the cranial site having a larger distance between myofibrils. The potential of SAXS as a powerful research tool to determine not only the structural components of ovine tenderness, but also the fat content related to IMF is evident. |
| Databáze: | OpenAIRE |
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