Morphological signs of myopathy in pork that show no drastic decrease in pH after slaughter
| Autor: | A. A. Semenova, T. G. Kuznetsova, V. V. Nasonova, S. I. Loskutov, R. V. Nekrasov, N. V. Bogolyubova |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Regulatory Mechanisms in Biosystems, Vol 12, Iss 4, Pp 683-688 (2021) |
| Druh dokumentu: | article |
| ISSN: | 2519-8521 2520-2588 |
| DOI: | 10.15421/022194 |
| Popis: | High pH value 45 minutes after slaughter (рН45) has so far been the most frequently used indicator to select pig carcasses with normal course of autolysis. However, in practice, this does not provide meat quality homogeneity. Therefore, carcasses with рН45 > 6.0 were examined for signs of myopathy, which are characteristic for PSE meat, using the histological method. To perform the study, we randomly selected 320 individuals for slaughter out of 1,059 individuals of mixed swine grown in the same conditions. After slaughter, we selected 18 fresh carcasses that demonstrated low рН45. The results of the examination of the muscular tissue (L. dorsi) samples revealed that pork varied in microstructural characteristics. Only 44% of the samples had no signs of myopathy: no contracture nodes and destructive changes in the muscle fibers were present. A total of 39% of the samples were identified to the muscular tissue with mildly expressed myopathy, 17% of the samples – to the muscular tissue with acute myopathy. Thus, among the carcasses with рН45 > 6.0, 56% of the carcasses had signs of mild and acute myopathy, which explains quality homogeneity of meat selected using this criterion. Statistical analysis of the results suggested that the increase in the diameter of the muscle fibers of glycolytic type was related to appearance of signs of mild and acute myopathy – “giant fibers”. Increase in the weight of animals is not a risk factor. The obtained results allowed us to conclude the necessity of developing new approaches to assessing meat quality immediately after the slaughter with the purpose of increasing efficiency in predicting technological properties of meat. Promising directions of developing quick methods in histology allow us to hope that such approaches may be based on the data on microstructure of fresh muscular tissue. |
| Databáze: | Directory of Open Access Journals |
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