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Biochemistry of Pork Muscle Structure. II. Preliminary Observations of Biopsy Samples versus Ultimate Muscle Structure a
Author(s) -
BRISKEY E. J.,
WISMERPEDERSEN J.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb01659.x
Subject(s) - methylene blue , lactic acid , glycogen phosphorylase , glycogen , muscle biopsy , chemistry , biopsy , zoology , biochemistry , biology , medicine , bacteria , photocatalysis , genetics , catalysis
SUMMARY Preliminary observations were made on biopsy and post‐mortem samples from six Danish Landrace barrows. Additional studies were also conducted on post‐mortem muscle samples from 30 Danish Landrace pigs of known breeding and nutrition. The biochemical characteristics studied were related to the continuous post‐mortem measurements of pH and temperature, which were used to predict muscle structure. These data imply that the biopsy samples from pigs that ultimately showed the severe depression and elevation in pH pattern, contained greater total glycogen, lower percentage of acid‐soluble glycogen, and faster phosphorylase activity. Similarly, these pigs possessed a smaller pyruvic acid pool and a greater lactic acid concentration. Results from measurements of methylene blue reduction, in the presence of lactate, suggest that the methylene blue is reduced much more slowly in muscles from pigs with the type 4 pH pattern. Although this criterion was significantly correlated with zinc concentration, ultimate color intensity, and water‐binding capacity, special emphasis was placed on the severe limitations that must be imposed on interpretation of this measurement. The significant correlations collectively suggest, however, that if the samples showed a rapid reduction of methylene blue, they were ultimately uniform in color, dry in appearance, and firm in structure. Significant additional correlations were shown for numerous biochemical characteristics of pork muscle tissue.