Go to Top Go to Bottom
Animal Breeding and Genetics
Asian-Australasian Journal of Animal Sciences 2002;15(1): 111-116.
https://doi.org/10.5713/ajas.2002.111    Published online January 1, 2002.
A Technique to Quantify the Extent of Postmortem Degradation of Meat Ultrastructure
I. H. Hwang, J. M. Thompson
This study investigated quantitative changes in the spaces between and within myofibrils and the impact of high and low voltage electrical stimulation on muscle ultrastructure as seen in electron micrographs. In addition, the relationships of these spaces and the impact to meat tenderness were investigated. The degradation of myofibrils during aging appeared to be localized across the muscle fibre. Structural deterioration of muscle fibres was evident 1 day post-mortem, involving the weakening in the lateral integrity of the myofibrils and Z-disc regions. Meat tenderisation, as shown by objective measurements, coincided with these increases in degradation, as assessed by the sum of the gaps between and within myofibrils. The results showed that the total size of gaps between and within myofibrils can be used as an indicator of meat tenderization during aging, but that ultrastructural alteration in electrically stimulated muscle had little relationship with meat tenderness
Keywords: Beef; Aging; Tenderness; Ultrastructure; Electrical Stimulation
METRICS Graph View
  • 8 Crossref
  • 12 Scopus
  • 3,056 View
  • 46 Download
Related articles

Editorial Office
Asian-Australasian Association of Animal Production Societies(AAAP)
Room 708 Sammo Sporex, 23, Sillim-ro 59-gil, Gwanak-gu, Seoul 08776, Korea   
TEL : +82-2-888-6558    FAX : +82-2-888-6559   
E-mail : animbiosci@gmail.com               

Copyright © 2023 by Asian-Australasian Association of Animal Production Societies.

Developed in M2PI

Close layer
prev next