STRUCTURAL CHANGES IN BOVINE MUSCLE TISSUE AFTER FREEZING. A HISTOLOGICAL COMPARISON BETWEEN FRESH MEAT AND THAWED, FROZEN MEAT. 2. ELECTRON MICROSCOPIC FINDINGS IN FRESH MEAT.

[In German. / En allemand.]

Type of article: Article

Summary

MEAT CUTS FROM FAT BULLS WERE EXAMINED UNDER THE ELECTRON MICROSCOPE IMMEDIATELY POSTMORTEM, 24-30 HOURS POSTMORTEM AND AFTER 14 DAYS STORAGE AT 277 K (4 DEG C). THE RESULTS SHOW THAT THE POSTMORTEM RECONSTRUCTION PROCESSES OF RIGOR MORTIS BEGIN AT DIFFERENT TIMES IN THE DIFFERENT MEAT CUTS AND IN SOME CASES ARE STILL NOT COMPLETE 30 HOURS AFTER SLAUGHTER. THE DEGREE OF BREAKDOWN OF CELL ORGANELLES VARIES IN ALL CASES BETWEEN SLIGHT AND CONSIDERABLE WITHINTHE FIRST 24-30 HOURS AFTER SLAUGHTER AND DOES NOT PERMIT OF ANY PRECISE ASSIGNMENT TO A PARTICULAR STORAGE TIME. THE MEAT STORED FOR 14 DAYS SHOWS THE WELL-KNOWN EXTREME LYSIS OF THE SARCOMERS AND ONLY SLIGHT DETACHMENT OF THE PLASMALEMMA AND REDUCED JUICE EXUDATION INTO THE INTERFIBRILLAR CONNECTIVE TISSUE.

Details

Original title: [In German. / En allemand.]
Record ID : 1986-0673
Languages: German
Source: Fleischwirtschaft - vol. 65 - n. 9
Publication date: 1985/09
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Meat and meat products
Keywords: Structure; Electron microscopy; Comparison; Measurement; Meat; Chilling; Beef; Freezing-thawing