Abstract
Myofibrillar Fragmentation Index (MFI) was estimated in chicken, sheep, goat and cattle meat in order to determine the pattern of myofibrillar fragmentation on storage. The pH was measured after storing the muscles at 27±1°C for 24 h. The order of pH decline pattern was chicken > cattle > goat > sheep. The leg muscles of chicken and longissimus dorsi muscles of sheep, goat and cattle were stored for 24 h at 27±1°C, 20 days at 5°C and 60 days at -15°C. There was a proportionate increase in MFI as the post-mortem aging of meat advanced. It was concluded that the myofibrillar fragmentation followed a pattern of chicken > sheep > goat > cattle muscle on post-mortem storage at different temperatures.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 52-53 |
| Number of pages | 2 |
| Journal | Journal of Food Science and Technology |
| Volume | 38 |
| Issue number | 1 |
| State | Published - Jan 1 2001 |
| Externally published | Yes |
Keywords
- Aging
- Cattle
- Chicken
- Myofibrillar fragmentation index
- Post-mortem
- Sheep
- pH
ASJC Scopus subject areas
- Food Science
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Nagaraj, N. S., Anilakumar, K. R., & Santhanam, K. (2001). Effect of temperature on myofibril fragmentation during post-mortem storage of muscle. Journal of Food Science and Technology, 38(1), 52-53.