MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION
This review paper is devoted to myopathy of slaughter animals and poultry, and examines a relationship between fast growth of muscle tissue in hybrid pigs, broiler chickens and turkey, and high frequency of detection of spontaneous or idiopathic myopathies. The development of myopathy reduces consum...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2019-10-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/121 |
| _version_ | 1826563337330098176 |
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| author | Anastasiia A. Semenova Tatiana G. Kuznetsova Victoria V. Nasonova Roman V. Nekrasov Nadezhda V. Bogolyubova |
| author_facet | Anastasiia A. Semenova Tatiana G. Kuznetsova Victoria V. Nasonova Roman V. Nekrasov Nadezhda V. Bogolyubova |
| author_sort | Anastasiia A. Semenova |
| collection | DOAJ |
| description | This review paper is devoted to myopathy of slaughter animals and poultry, and examines a relationship between fast growth of muscle tissue in hybrid pigs, broiler chickens and turkey, and high frequency of detection of spontaneous or idiopathic myopathies. The development of myopathy reduces consumer and technological properties of meat, and leads to emergence of different pathological conditions (PSE or RSE meat, «destructured meat», «white» or «green» meat, punctate hemorrhage, «wooden breast» and others). Two types of myopathic conditions are examined: myopathies caused by stress in animals and nutritional myopathies, which contribution to meat quality deterioration seems to be determinative. It is shown that the basis of the mechanism of the myopathy development is the mechanism of the successive changes in muscle tissue: damage of cell membranes and release of mitochondrial calcium, which causes hypercontraction, dystrophic changes, atrophy and necrosis of muscle fibers. To alleviate the damaging effect of two types of myopathies, different substances-adaptogens (selenium, vitamin E, flavonoids and others) can be used. It is stated that the requirements of animals in adaptogens change with an increase in the indicators of their productivity. |
| first_indexed | 2024-04-10T02:13:35Z |
| format | Article |
| id | doaj.art-043be43aab04476cbd4e1bae63e12d8d |
| institution | Directory Open Access Journal |
| issn | 2414-438X 2414-441X |
| language | English |
| last_indexed | 2025-03-14T10:02:22Z |
| publishDate | 2019-10-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj.art-043be43aab04476cbd4e1bae63e12d8d2025-03-02T11:18:59ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2019-10-0143243110.21323/2414-438X-2019-4-3-24-31100MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATIONAnastasiia A. Semenova0Tatiana G. Kuznetsova1Victoria V. Nasonova2Roman V. Nekrasov3Nadezhda V. Bogolyubova4V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of SciencesV.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of SciencesV.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of SciencesL.K. Ernst Federal Science Center for Animal HusbandryL.K. Ernst Federal Science Center for Animal HusbandryThis review paper is devoted to myopathy of slaughter animals and poultry, and examines a relationship between fast growth of muscle tissue in hybrid pigs, broiler chickens and turkey, and high frequency of detection of spontaneous or idiopathic myopathies. The development of myopathy reduces consumer and technological properties of meat, and leads to emergence of different pathological conditions (PSE or RSE meat, «destructured meat», «white» or «green» meat, punctate hemorrhage, «wooden breast» and others). Two types of myopathic conditions are examined: myopathies caused by stress in animals and nutritional myopathies, which contribution to meat quality deterioration seems to be determinative. It is shown that the basis of the mechanism of the myopathy development is the mechanism of the successive changes in muscle tissue: damage of cell membranes and release of mitochondrial calcium, which causes hypercontraction, dystrophic changes, atrophy and necrosis of muscle fibers. To alleviate the damaging effect of two types of myopathies, different substances-adaptogens (selenium, vitamin E, flavonoids and others) can be used. It is stated that the requirements of animals in adaptogens change with an increase in the indicators of their productivity.https://www.meatjournal.ru/jour/article/view/121meat qualityporkpoultry meatmuscle tissuemyopathymuscle fiber lesionsstressnutritional myopathyseleniumvitamin e |
| spellingShingle | Anastasiia A. Semenova Tatiana G. Kuznetsova Victoria V. Nasonova Roman V. Nekrasov Nadezhda V. Bogolyubova MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION Теория и практика переработки мяса meat quality pork poultry meat muscle tissue myopathy muscle fiber lesions stress nutritional myopathy selenium vitamin e |
| title | MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION |
| title_full | MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION |
| title_fullStr | MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION |
| title_full_unstemmed | MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION |
| title_short | MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION |
| title_sort | myopathy as a destabilizing factor of meat quality formation |
| topic | meat quality pork poultry meat muscle tissue myopathy muscle fiber lesions stress nutritional myopathy selenium vitamin e |
| url | https://www.meatjournal.ru/jour/article/view/121 |
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