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Structural changes in meat during ageing
Author(s) -
DAVEY C. L.,
GILBERT K. V.
Publication year - 1967
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1967.tb01326.x
Subject(s) - myofibril , ageing , myosin , actin , rod , biophysics , chemistry , materials science , crystallography , biology , biochemistry , genetics , medicine , pathology , alternative medicine
Summary. During the ageing of bovine muscle the most notable changes in the pattern of myofibrillar cross‐striations are the complete disappearance of the Z lines and the lengthening of the A bands at the expense of the I zones. It is suggested that with the disintegration of the Z lines, the actin filaments of the I zones collapse onto the myosin rods, leading to apparent A‐band lengthening. It is concluded that the weakening of the normally refractory Z lines of the myofibrillar structures is an event closely related to meat ageing.