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Post‐exsanguination Infusion of Ovine Carcasses: Effect on Tenderness Indicators and Muscle Microstructure
Author(s) -
FAROUK M. M.,
PRICE J. F.,
SALIH A. M.
Publication year - 1992
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.1365-2621.1992.tb06844.x
Subject(s) - myofibril , tenderness , meat tenderness , chemistry , fragmentation (computing) , anatomy , medicine , food science , biology , biochemistry , ecology
Lambs were assigned to 3 treatment groups: control (Ctr), infused with 10% volume (by wt) of a tenderizing blend (NCa), and NCa plus 0.015M CaCl 2 (WCa). Compared to Ctr and WCa, NCa‐treated samples had lower shear force values (P < 0.05) and higher percent change in myofibrillar fragmentation index (P < 0.05). SDS‐PAGE of infused samples revealed the appearance at 24 hr postmortem of 22‐30 kd protein components. Scanning electron micrographs of NCa myofibrils showed they were more fragmented, fractured, or split and had wider interfibrillar spaces compared to Ctr and WCa. The fracture plane of muscles immediately postmortem was along the endomysial‐sarcolemmal sheath, while at 24 hr postmortem the sheath was weakened enough for the fracture to occur along the surface of the myofibrils.