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A Technique to Quantify the Extent of Postmortem Degradation of Meat Ultrastructure
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 Title & Authors
A Technique to Quantify the Extent of Postmortem Degradation of Meat Ultrastructure
Hwang, I.H.; Thompson, J.M.;
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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.
Beef;Aging;Tenderness;Ultrastructure;Electrical Stimulation;
 Cited by
The Role of Electrical Stimulation in Meat Tenderness,Hwang, In-Ho;Lee, Jong-Moon;Thompson, John M.;

Food Science and Biotechnology, 2003. vol.12. 2, pp.191-197
전기 자극의 연도증진 기작에 관한 연구동향,황인호;박범영;

한국축산식품학회지, 2002. vol.22. 3, pp.234-239
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