The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness
The aim of this paper was to describe the main structural and biochemical changes of muscles during post-mortem process implicated with meat tenderness. Taking into account complexity of biochemical and structural changes in muscles, meat tenderness is associated with the amount and quality of conne...
| Main Authors: | , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2017-11-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | http://jcea.agr.hr/articles/773819_Utjecaj_strukturnih_i_biokemijskih_promjena_mi_i_a_post_mortem_na_meko_u_mesa_hr.pdf |
| _version_ | 1818562889875718144 |
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| author | Ana KAIĆ Silvester ŽGUR |
| author_facet | Ana KAIĆ Silvester ŽGUR |
| author_sort | Ana KAIĆ |
| collection | DOAJ |
| description | The aim of this paper was to describe the main structural and biochemical changes of muscles during post-mortem process implicated with meat tenderness. Taking into account complexity of biochemical and structural changes in muscles, meat tenderness is associated with the amount and quality of connective tissue, intramuscular lipid content (marbling), sarcomere length, and myofibrillar protein degradation. In short, more tender meat is associated with lower connective tissue content, higher collagen solubility, greater intramuscular lipid content, longer sarcomeres and greater myofibrillar protein degradation. However, it must be considered that the interactions among the listed factors are complex and dependent on numerous processes during post-mortem such as chilling regime, electrical stimulation, carcass suspension, aging, mechanical tenderization, different marinades, and thermal processing conditions. |
| first_indexed | 2024-12-14T01:09:39Z |
| format | Article |
| id | doaj.art-2b26268f0a5348ca91f2d0a56b5a52f9 |
| institution | Directory Open Access Journal |
| issn | 1332-9049 |
| language | Bulgarian |
| last_indexed | 2024-12-14T01:09:39Z |
| publishDate | 2017-11-01 |
| publisher | University of Zagreb, Faculty of Agriculture |
| record_format | Article |
| series | Journal of Central European Agriculture |
| spelling | doaj.art-2b26268f0a5348ca91f2d0a56b5a52f92022-12-21T23:22:47ZbulUniversity of Zagreb, Faculty of AgricultureJournal of Central European Agriculture1332-90492017-11-0118492994110.5513/JCEA01/18.4.1987The effect of structural and biochemical changes of muscles during post-mortem process on meat tendernessAna KAIĆSilvester ŽGURThe aim of this paper was to describe the main structural and biochemical changes of muscles during post-mortem process implicated with meat tenderness. Taking into account complexity of biochemical and structural changes in muscles, meat tenderness is associated with the amount and quality of connective tissue, intramuscular lipid content (marbling), sarcomere length, and myofibrillar protein degradation. In short, more tender meat is associated with lower connective tissue content, higher collagen solubility, greater intramuscular lipid content, longer sarcomeres and greater myofibrillar protein degradation. However, it must be considered that the interactions among the listed factors are complex and dependent on numerous processes during post-mortem such as chilling regime, electrical stimulation, carcass suspension, aging, mechanical tenderization, different marinades, and thermal processing conditions.http://jcea.agr.hr/articles/773819_Utjecaj_strukturnih_i_biokemijskih_promjena_mi_i_a_post_mortem_na_meko_u_mesa_hr.pdftendernesssarcomere lengthmyofibrillar protein degradationmarblingconnective tissue |
| spellingShingle | Ana KAIĆ Silvester ŽGUR The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness Journal of Central European Agriculture tenderness sarcomere length myofibrillar protein degradation marbling connective tissue |
| title | The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness |
| title_full | The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness |
| title_fullStr | The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness |
| title_full_unstemmed | The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness |
| title_short | The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness |
| title_sort | effect of structural and biochemical changes of muscles during post mortem process on meat tenderness |
| topic | tenderness sarcomere length myofibrillar protein degradation marbling connective tissue |
| url | http://jcea.agr.hr/articles/773819_Utjecaj_strukturnih_i_biokemijskih_promjena_mi_i_a_post_mortem_na_meko_u_mesa_hr.pdf |
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