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 2001 |
| Externally published | Yes |
Fingerprint
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 journal › Article
}
TY - JOUR
T1 - Effect of temperature on myofibril fragmentation during post-mortem storage of muscle
AU - Nagathihalli, Nagaraj
AU - Anilakumar, K. R.
AU - Santhanam, K.
PY - 2001/1
Y1 - 2001/1
N2 - 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.
AB - 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.
KW - Aging
KW - Cattle
KW - Chicken
KW - Myofibrillar fragmentation index
KW - pH
KW - Post-mortem
KW - Sheep
UR - http://www.scopus.com/inward/record.url?scp=0035029781&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0035029781&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:0035029781
VL - 38
SP - 52
EP - 53
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
SN - 0022-1155
IS - 1
ER -