Cold shortening decreases the tenderization of Biceps femoris muscle from lambs

Detalhes bibliográficos
Autor(a) principal: FAUSTO,Daiane Aparecida
Data de Publicação: 2017
Outros Autores: LIMA,Marcella Arcaro de, RAMOS,Patricia Maloso, PERTILE,Simone Fernanda Nedel, SUSIN,Ivanete, DELGADO,Eduardo Francisquine
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Brasileira de Saúde e Produção Animal
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402017000100016
Resumo: SUMMARY This study evaluates the effects of Normal Shortening (NS) and Cold Shortening (CS) in sarcomere length, Warner-Bratzler shear force (WBS) and tenderization process examined by Myofibrillar Fragmentation Index (MFI). The Biceps femoris muscle from ten Dorper x Santa Inês lambs was randomly assigned to 1) NS = cooling of the muscle in the carcass for 24 hours in a cold room at 4°C; or 2) CS = rapid cooling, in ice bath, of the muscle removed from the carcass immediately after slaughter. Sarcomere Length (SL) was determined in the collected samples 24 hours after slaughter and WBS and MFI in the aging periods (1 or 10 days post-mortem). The WBS value of the meat for 1 and 10 days were greater (P<0.05) for CS (4.90 ± 0.42 and 3.73 ± 0.42 kgf, respectively) than NS (4.07 ± 0.36 and 2.98 ± 0.38 kgf, respectively). There were negative correlations between WBS and SL (r= −0.59 and r=−0.69, P< 0.05) at 1 and 10 postmortem, respectively. Furthermore, there were positive correlations for MFI and SL (r= 0.46 and r=0.48, P< 0.05) at days 1 and 10, respectively. These results point to a negative impact of sarcomere cold shortening in the sheep meat tenderization process in the hindlimb muscle.
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spelling Cold shortening decreases the tenderization of Biceps femoris muscle from lambsshear forcemyofibrillarproteolysismeatSanta InêsSUMMARY This study evaluates the effects of Normal Shortening (NS) and Cold Shortening (CS) in sarcomere length, Warner-Bratzler shear force (WBS) and tenderization process examined by Myofibrillar Fragmentation Index (MFI). The Biceps femoris muscle from ten Dorper x Santa Inês lambs was randomly assigned to 1) NS = cooling of the muscle in the carcass for 24 hours in a cold room at 4°C; or 2) CS = rapid cooling, in ice bath, of the muscle removed from the carcass immediately after slaughter. Sarcomere Length (SL) was determined in the collected samples 24 hours after slaughter and WBS and MFI in the aging periods (1 or 10 days post-mortem). The WBS value of the meat for 1 and 10 days were greater (P<0.05) for CS (4.90 ± 0.42 and 3.73 ± 0.42 kgf, respectively) than NS (4.07 ± 0.36 and 2.98 ± 0.38 kgf, respectively). There were negative correlations between WBS and SL (r= −0.59 and r=−0.69, P< 0.05) at 1 and 10 postmortem, respectively. Furthermore, there were positive correlations for MFI and SL (r= 0.46 and r=0.48, P< 0.05) at days 1 and 10, respectively. These results point to a negative impact of sarcomere cold shortening in the sheep meat tenderization process in the hindlimb muscle.UFBA - Universidade Federal da Bahia2017-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402017000100016Revista Brasileira de Saúde e Produção Animal v.18 n.1 2017reponame:Revista Brasileira de Saúde e Produção Animalinstname:Universidade Federal da Bahia (UFBA)instacron:UFBA10.1590/s1519-99402017000100003info:eu-repo/semantics/openAccessFAUSTO,Daiane AparecidaLIMA,Marcella Arcaro deRAMOS,Patricia MalosoPERTILE,Simone Fernanda NedelSUSIN,IvaneteDELGADO,Eduardo Francisquineeng2017-04-06T00:00:00Zoai:scielo:S1519-99402017000100016Revistahttp://www.rbspa.ufba.br/PUBhttps://old.scielo.br/oai/scielo-oai.php||rbspa@ufba.br1519-99401519-9940opendoar:2017-04-06T00:00Revista Brasileira de Saúde e Produção Animal - Universidade Federal da Bahia (UFBA)false
dc.title.none.fl_str_mv Cold shortening decreases the tenderization of Biceps femoris muscle from lambs
title Cold shortening decreases the tenderization of Biceps femoris muscle from lambs
spellingShingle Cold shortening decreases the tenderization of Biceps femoris muscle from lambs
FAUSTO,Daiane Aparecida
shear force
myofibrillar
proteolysis
meat
Santa Inês
title_short Cold shortening decreases the tenderization of Biceps femoris muscle from lambs
title_full Cold shortening decreases the tenderization of Biceps femoris muscle from lambs
title_fullStr Cold shortening decreases the tenderization of Biceps femoris muscle from lambs
title_full_unstemmed Cold shortening decreases the tenderization of Biceps femoris muscle from lambs
title_sort Cold shortening decreases the tenderization of Biceps femoris muscle from lambs
author FAUSTO,Daiane Aparecida
author_facet FAUSTO,Daiane Aparecida
LIMA,Marcella Arcaro de
RAMOS,Patricia Maloso
PERTILE,Simone Fernanda Nedel
SUSIN,Ivanete
DELGADO,Eduardo Francisquine
author_role author
author2 LIMA,Marcella Arcaro de
RAMOS,Patricia Maloso
PERTILE,Simone Fernanda Nedel
SUSIN,Ivanete
DELGADO,Eduardo Francisquine
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv FAUSTO,Daiane Aparecida
LIMA,Marcella Arcaro de
RAMOS,Patricia Maloso
PERTILE,Simone Fernanda Nedel
SUSIN,Ivanete
DELGADO,Eduardo Francisquine
dc.subject.por.fl_str_mv shear force
myofibrillar
proteolysis
meat
Santa Inês
topic shear force
myofibrillar
proteolysis
meat
Santa Inês
description SUMMARY This study evaluates the effects of Normal Shortening (NS) and Cold Shortening (CS) in sarcomere length, Warner-Bratzler shear force (WBS) and tenderization process examined by Myofibrillar Fragmentation Index (MFI). The Biceps femoris muscle from ten Dorper x Santa Inês lambs was randomly assigned to 1) NS = cooling of the muscle in the carcass for 24 hours in a cold room at 4°C; or 2) CS = rapid cooling, in ice bath, of the muscle removed from the carcass immediately after slaughter. Sarcomere Length (SL) was determined in the collected samples 24 hours after slaughter and WBS and MFI in the aging periods (1 or 10 days post-mortem). The WBS value of the meat for 1 and 10 days were greater (P<0.05) for CS (4.90 ± 0.42 and 3.73 ± 0.42 kgf, respectively) than NS (4.07 ± 0.36 and 2.98 ± 0.38 kgf, respectively). There were negative correlations between WBS and SL (r= −0.59 and r=−0.69, P< 0.05) at 1 and 10 postmortem, respectively. Furthermore, there were positive correlations for MFI and SL (r= 0.46 and r=0.48, P< 0.05) at days 1 and 10, respectively. These results point to a negative impact of sarcomere cold shortening in the sheep meat tenderization process in the hindlimb muscle.
publishDate 2017
dc.date.none.fl_str_mv 2017-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402017000100016
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/s1519-99402017000100003
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 UFBA - Universidade Federal da Bahia
publisher.none.fl_str_mv UFBA - Universidade Federal da Bahia
dc.source.none.fl_str_mv Revista Brasileira de Saúde e Produção Animal v.18 n.1 2017
reponame:Revista Brasileira de Saúde e Produção Animal
instname:Universidade Federal da Bahia (UFBA)
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instname_str Universidade Federal da Bahia (UFBA)
instacron_str UFBA
institution UFBA
reponame_str Revista Brasileira de Saúde e Produção Animal
collection Revista Brasileira de Saúde e Produção Animal
repository.name.fl_str_mv Revista Brasileira de Saúde e Produção Animal - Universidade Federal da Bahia (UFBA)
repository.mail.fl_str_mv ||rbspa@ufba.br
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