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MORPHOLOGICAL CHANGES IN BEEF MUSCULATURE DURING AGING.

Author(s) : KATSARAS K., TETZLAFF G., BUDRAS K. D.

Type of article: Article

Summary

SCANNING AND TRANSMISSION ELECTRON MICROSCOPES WERE USED TO EXAMINE THE SURFACE STRUCTURE AND ULTRASTRUCTURE OF NORMALLY AGED AND < COLD SHORTENED > SPECIMENS OF BEEF MUSCLE TISSUE. THE STRUCTURAL CHANGES TAKING PLACE IN MUSCLE CELLS AND TISSUE AND RESPONSIBLE FOR THE TENDERNESS OF MEAT ARE EVIDENT AT THE 6TH AND 9TH DAY POSTMORTEM. ACCORDING TO THE STRUCTURAL CHANGES, BEEF NEEDS A MINIMUM AGING TIME OF ABOUT 10 DAYS AT 275 K (2 DEG C). IF MEAT IS CHILLED QUICKLY BEFORE THE ONSET OF RIGOR MORTIS, STRONG, IRREVERSIBLE SHORTENING OF THE SARCOMERES OCCURS.

Details

Original title: MORPHOLOGICAL CHANGES IN BEEF MUSCULATURE DURING AGING.
Record ID : 1985-1117
Languages: German
Source: Fleischwirtschaft - vol. 64 - n. 10
Publication date: 1984/10
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Tenderness; Meat; Chilling; Beef; Ageing (meat); Organoleptic property