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CHARACTERISTICS OF MYOFIBRILLAR PROTEINS IN THE BREAST MUSCLES OF BROILERS AND HENS DURING POSTMORTEM AGING OF MEAT.

Author(s) : KIJOWSKI J.

Type of article: Article

Summary

THE DETERMINATIONS WERE CARRIED OUT 0.5, 1, 3, 8, 24 AND 96 HOURS AFTER SLAUGHTER OF THE BIRDS. CARCASES WERE HELD AT 291 K (18 DEG C) FOR 24 HOURS AND THEN AT 277 K (4 DEG C) TO 96 HOURS. THE TOTAL EXTRACTABLE NITROGEN AND SOLUBLE FIBRILLAR PROTEIN DECREASED DURING THE ONSET OF RIGOR AND GRADUALLY INCREASED AGAIN TO A MAXIMUM VALUE DURING POSTRIGOR AGING. CHANGES IN OTHER PROTEIN FRACTIONS OCCURRED MAINLY AS A RESULT OF CHANGES IN THE SOLUBILITY OF MYOFIBRILLAR PROTEINS. THE UNEXPECTEDLY HIGH CONTENT OF ACTOMYOSIN WAS OBSERVED AFTER ONLY 30 MINUTES AND FURTHER INCREASES OCCURRED UP TO 96 HOURS AGING, THE CONTENT OF FREE MYOSIN DECREASING STEADILY. AN INCREASE IN SOLUBLE MYOSIN, PROTEIN C AND PROTEIN M WAS NOTED. THE PRESENT INVESTIGATIONS HELP TO EXPLAIN VARIOUS PROTEIN CHANGES IN CHICKEN MEAT AS AFFECTED BY AGING.

Details

  • Original title: CHARACTERISTICS OF MYOFIBRILLAR PROTEINS IN THE BREAST MUSCLES OF BROILERS AND HENS DURING POSTMORTEM AGING OF MEAT.
  • Record ID : 1985-1571
  • Languages: German
  • Source: Fleischwirtschaft - vol. 64 - n. 7
  • Publication date: 1984/07
  • Document available for consultation in the library of the IIR headquarters only.

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