Open AccessMYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION
Author(s) -
А. А. Семенова,
Т. С. Кузнецова,
В.В. Насонова,
Р.В. Некрасов,
N. V. Bogolyubova
Publication year - 2019
Publication title -
teoriâ i praktika pererabotki mâsa
Language(s) - English
Resource type - Journals
eISSN - 2414-441X
pISSN - 2414-438X
DOI - 10.21323/2414-438x-2019-4-3-24-31
Subject(s) - myopathy , atrophy , broiler , mechanism (biology) , pathological , muscle hypertrophy , muscle tissue , pathology , biology , medicine , food science , endocrinology , philosophy , epistemology
This review paper is devoted to myopathy of slaughter animals and poultry, and examines a relationship between fast growth of muscle tissue in hybrid pigs, broiler chickens and turkey, and high frequency of detection of spontaneous or idiopathic myopathies. The development of myopathy reduces consumer and technological properties of meat, and leads to emergence of different pathological conditions (PSE or RSE meat, «destructured meat», «white» or «green» meat, punctate hemorrhage, «wooden breast» and others). Two types of myopathic conditions are examined: myopathies caused by stress in animals and nutritional myopathies, which contribution to meat quality deterioration seems to be determinative. It is shown that the basis of the mechanism of the myopathy development is the mechanism of the successive changes in muscle tissue: damage of cell membranes and release of mitochondrial calcium, which causes hypercontraction, dystrophic changes, atrophy and necrosis of muscle fibers. To alleviate the damaging effect of two types of myopathies, different substances-adaptogens (selenium, vitamin E, flavonoids and others) can be used. It is stated that the requirements of animals in adaptogens change with an increase in the indicators of their productivity.