Effects of hydrostatic pressure on morphology and texture of porcine and bovine muscles Longissimus thoracis and Gluteus medius

• Autorzy: Rotkiewicz T. , Jankowska B. , Korzeniowski W.
• Języki publikacji: EN

Abstrakty

EN

The objective of this study was to examine the effects of 100, 300 and 500 MPa hydrostatic pressures on the morphology of muscle fibres and texture (tenderness and toughness) of the muscles Longissimus thoracis and Gluteus medius taken from chilled carcasses of Black-and-White cattle and Polish Large White pig. Histological examination, scanning electron microscopy (SEM), morphometric analysis (indices of protein and collagen aggregation) and texture analysis of muscles (tenderness and toughness) were carried out. The aggregation of muscle proteins was found to increase with pressure, and was being greater for porcine muscles. The hydrostatic pressures negatively influenced the texture of pork, producing less tender and more tough meat. The texture of beef improved considerably at 100 MPa pressure, however, pressures of 300 and 500 MPa produced less tender and tougher beef.

Słowa kluczowe

EN

pig; muscle; cattle; porcine muscle; hydrostatic pressure; texture; Gluteus medius; bovine muscle; morphology; Longissimus thoracis; skeletal muscle

• Wydawca: -
• Czasopismo: Polish Journal of Veterinary Sciences
• Rocznik: 2000
• Tom: 03
• Numer: 3
• Opis fizyczny: p.177-181,fig.

Twórcy

autor

Rotkiewicz T.

• University of Warmia and Mazury in Olsztyn, Oczapowskiego 13, 10-719 Olsztyn, Poland

autor

Jankowska B.

autor

Korzeniowski W.