Biochemical and structural effects of rigor mortis-accelerating treatments in broiler Pectoralis.
Author(s) : WALKER L. T., SHACKELFORD S. D., BIRKHOLD S. G., SAMS A. R.
Type of article: Article
Summary
The treatments included 14 minutes of low voltage electrical stimulation combined with high temperature conditioning (39 deg C) and muscle tensioning (LV + HTC + MT); a 15-second high voltage stimulation combined with muscle tensioning (HV + MT); and a control simulating commercial broiler processing practices. The results suggested that the LV + HTC + MT treatment has a greater tenderizing effect than the HV + MT treatment because the former achieves a better balance between reduced sarcomere shortening and myofibrillar fragmentation.
Details
- Original title: Biochemical and structural effects of rigor mortis-accelerating treatments in broiler Pectoralis.
- Record ID : 1996-1676
- Languages: English
- Source: Br. Poult. Sci. - vol. 74 - n. 1
- Publication date: 1995/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Poultry
- Keywords: Tenderness; Poultry; Muscle; Meat; Treatment; Rigor mortis; Electrical stimulation
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