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SOME POST‐MORTEM CHANGES IN PORCINE MUSCLE HELD AT 25°C
Author(s) -
CAGLE E. D.,
HENRICKSON R. L.
Publication year - 1970
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.1365-2621.1970.tb12155.x
Subject(s) - anatomy , muscle fibre , shear force , chemistry , longissimus dorsi , fiber , tenderness , longissimus , vertebra , zoology , materials science , biology , composite material , skeletal muscle , organic chemistry
SUMMARY Eight market‐weight gilts were used in this study. The animals were slaughtered and a section of the longissimus dorsi muscle extending from the last lumbar vertebra anterior to the 6th thoracic vertebra excised and sliced into chops for samples. Each chop was held for a different period post‐mortem (30, 60, 120, 180, 240, 300, 360 or 480 min). Shear force, percent kinkiness, pH, press fluid values and fiber diameter were used to indicate the changes. Differences in shear force due to holding times were highly significant for the right. Shear force values became smaller as pH declined. Fiber diameter and percent kinkiness exhibited a direct relationship; as one decreased so did the other. Shear values decreased with a decrease in fiber diameter and percent kinkiness. Press fluid was not significantly affected by the holding periods. The interaction found was attributed to the varied muscle tension caused by the method used to suspend the carcass during exsanguination.