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Studies in Meat Tenderness 8. Ultra‐structural Changes in Meat During Aging
Author(s) -
DAVEY C. L.,
DICKSON M. R.
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.tb12367.x
Subject(s) - sarcomere , tenderness , meat tenderness , ultimate tensile strength , chemistry , food science , materials science , biology , microbiology and biotechnology , composite material , myocyte
SUMMARY: During the aging of beef, the external loading required to stretch sterno‐ mandibularis muscle to its fullest extent declines 5‐10‐fold from the maximum of 2 Kg/cm 2 muscle attained at rigor onset. This loss of tensile strength is due to a weakening of the myofibrillarstructures at the junction of the I filaments with the Z discs of the sarcomeres. The Z discs undergo progressive changes and lose ground substance as aging proceeds. There is no obvious structural change in the I filaments during aging although a weakening in the association of the constituent proteins of these structures apparently occurs.