Effect of temperature on myofibril fragmentation during post-mortem storage of muscle

Nagaraj Nagathihalli, K. R. Anilakumar, K. Santhanam

Research output: Contribution to journalArticle

2 Citations (Scopus)

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 languageEnglish (US)
Pages (from-to)52-53
Number of pages2
JournalJournal of Food Science and Technology
Volume38
Issue number1
StatePublished - Jan 2001
Externally publishedYes

Fingerprint

Myofibrils
myofibrils
Goats
Chickens
Sheep
goats
chickens
sheep
Muscles
muscles
Temperature
cattle
Meat
temperature
meat aging
longissimus muscle
Leg
legs
meat

Keywords

  • Aging
  • Cattle
  • Chicken
  • Myofibrillar fragmentation index
  • pH
  • Post-mortem
  • Sheep

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of temperature on myofibril fragmentation during post-mortem storage of muscle. / Nagathihalli, Nagaraj; Anilakumar, K. R.; Santhanam, K.

In: Journal of Food Science and Technology, Vol. 38, No. 1, 01.2001, p. 52-53.

Research output: Contribution to journalArticle

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