Evaluation of autolysis induced histologic alterations in skeletal muscle tissue of non-traditional meat animals

Detalhes bibliográficos
Autor(a) principal: KAIMBAYEVA,Leila
Data de Publicação: 2020
Outros Autores: KENENBAY,Shynar, ZHANTLEUOV,Daniyar, TAYEVA,Aigul, AKHMETOVA,Nursulu, MEDEUBAYEVA,Zhanar
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300736
Resumo: Abstract Raw meat is characterized by various natural cellular processes that lead to its chemical content alteration. The purpose of the present study is to evaluate autolysis induced histologic alterations in skeletal muscle tissue of cow elk. In this study the authors used skeletal muscle tissue of 2-year-old cow elk. The tissue was sampled from m. quadriceps femoris. The study results showed that in 48 hours post mortem linear striation in muscle tissues was expressed. But 72 hours post mortem the integrity of muscle fibers degraded and they became inconsistently stained. The obtained data showed that post mortem alterations were characterized by significant degradation and separation of muscle fibers and nuclei and nuclear structures lysis.
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spelling Evaluation of autolysis induced histologic alterations in skeletal muscle tissue of non-traditional meat animalselk meatpost mortem agingmuscle fibersnuclei lysissarcolemmaAbstract Raw meat is characterized by various natural cellular processes that lead to its chemical content alteration. The purpose of the present study is to evaluate autolysis induced histologic alterations in skeletal muscle tissue of cow elk. In this study the authors used skeletal muscle tissue of 2-year-old cow elk. The tissue was sampled from m. quadriceps femoris. The study results showed that in 48 hours post mortem linear striation in muscle tissues was expressed. But 72 hours post mortem the integrity of muscle fibers degraded and they became inconsistently stained. The obtained data showed that post mortem alterations were characterized by significant degradation and separation of muscle fibers and nuclei and nuclear structures lysis.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300736Food Science and Technology v.40 n.3 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.18319info:eu-repo/semantics/openAccessKAIMBAYEVA,LeilaKENENBAY,ShynarZHANTLEUOV,DaniyarTAYEVA,AigulAKHMETOVA,NursuluMEDEUBAYEVA,Zhanareng2020-09-25T00:00:00Zoai:scielo:S0101-20612020000300736Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-09-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Evaluation of autolysis induced histologic alterations in skeletal muscle tissue of non-traditional meat animals
title Evaluation of autolysis induced histologic alterations in skeletal muscle tissue of non-traditional meat animals
spellingShingle Evaluation of autolysis induced histologic alterations in skeletal muscle tissue of non-traditional meat animals
KAIMBAYEVA,Leila
elk meat
post mortem aging
muscle fibers
nuclei lysis
sarcolemma
title_short Evaluation of autolysis induced histologic alterations in skeletal muscle tissue of non-traditional meat animals
title_full Evaluation of autolysis induced histologic alterations in skeletal muscle tissue of non-traditional meat animals
title_fullStr Evaluation of autolysis induced histologic alterations in skeletal muscle tissue of non-traditional meat animals
title_full_unstemmed Evaluation of autolysis induced histologic alterations in skeletal muscle tissue of non-traditional meat animals
title_sort Evaluation of autolysis induced histologic alterations in skeletal muscle tissue of non-traditional meat animals
author KAIMBAYEVA,Leila
author_facet KAIMBAYEVA,Leila
KENENBAY,Shynar
ZHANTLEUOV,Daniyar
TAYEVA,Aigul
AKHMETOVA,Nursulu
MEDEUBAYEVA,Zhanar
author_role author
author2 KENENBAY,Shynar
ZHANTLEUOV,Daniyar
TAYEVA,Aigul
AKHMETOVA,Nursulu
MEDEUBAYEVA,Zhanar
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv KAIMBAYEVA,Leila
KENENBAY,Shynar
ZHANTLEUOV,Daniyar
TAYEVA,Aigul
AKHMETOVA,Nursulu
MEDEUBAYEVA,Zhanar
dc.subject.por.fl_str_mv elk meat
post mortem aging
muscle fibers
nuclei lysis
sarcolemma
topic elk meat
post mortem aging
muscle fibers
nuclei lysis
sarcolemma
description Abstract Raw meat is characterized by various natural cellular processes that lead to its chemical content alteration. The purpose of the present study is to evaluate autolysis induced histologic alterations in skeletal muscle tissue of cow elk. In this study the authors used skeletal muscle tissue of 2-year-old cow elk. The tissue was sampled from m. quadriceps femoris. The study results showed that in 48 hours post mortem linear striation in muscle tissues was expressed. But 72 hours post mortem the integrity of muscle fibers degraded and they became inconsistently stained. The obtained data showed that post mortem alterations were characterized by significant degradation and separation of muscle fibers and nuclei and nuclear structures lysis.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300736
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300736
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.18319
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.3 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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