Comparison of the texture, rheological properties and myofibre characteristics of sm (semimembranosus)muscle of selected species of game animals

• Autorzy: Zochowska-Kujawska J. , Sobczak M. , Lachowicz K.
• Języki publikacji: EN

Abstrakty

EN

The texture, rheological properties and myofibre characteristics of semimembranosus muscles of four different species: wild boar (Sus scrofa), deer (Cervus elaphus), roe-deer (Capreolus capreolus), and fallow-deer (Dama dama) shot at 18 months during winter were compared. The muscle texture and rheological properties were determined with the TPA and relaxation tests, performed with an Instron 1140 apparatus. Myofibre characteristics (mean muscle fibre cross sectional area, percentage of type I, IIA and IIB fibres) were measured in muscle samples using a computer image analysis program. The results demonstrate that the highest hardness, cohesiveness, chewiness, the highest mean fibre cross sectional area and percentage of type I fibre were typical of wild boar SM muscle. The lowest textural parameters and percentage of red fibres being recorded in roe deer meat, which at the same time showed the highest elasticity and viscosity.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2009
• Tom: 59
• Numer: 3
• Opis fizyczny: p.243-246,ref.

Twórcy

autor

Zochowska-Kujawska J.

• Department of Meat Technology, West Pomeranian University of Technology, Kazimierza. Królewicza 3, 71-550 Szczecin, Poland

autor

Sobczak M.

• Department of Meat Technology, West Pomeranian University of Technology, Kazimierza. Królewicza 3, 71-550 Szczecin, Poland

autor

Lachowicz K.

• Department of Meat Technology, West Pomeranian University of Technology, Kazimierza. Królewicza 3, 71-550 Szczecin, Poland

Bibliografia

• 1. Bourne M.C., Food Texture and Viscosity: Concept and Measurement. 1982, Academic Press, INC, New York.
• 2. Brameld J.M., Buttery P.J., Dawson J.M., Harper J.M.M., Nutritional and hormonal control of skeletal-muscle cell growth and differentiation. Proc. Nutr. Soc., 1998, 57, 207–217.
• 3. Brooke M.H., Kaiser K.K., Muscle fiber types: How many and what kind? Arch. Neurol., 1970, 23, 369–379.
• 4. Crouse J.D., Koohmaraie M., Seideman S.D., The relationship of muscle fibre size to tenderness of beef. Meat Sci., 1991, 30, 295–302.
• 5. Dransfield E., Optimization of tenderization, ageing and tenderness. Meat Sci., 1994, 36, 105–112.
• 6. Essen-Gustavson B., Muscle fiber characteristics in pigs and relationships to meat quality parameters – Review. 1993, in Pork Quality: Genetic and metabolic Factors (eds.. E.Puolanne, D.I. Demayer). CAB International. Waldingford, U.K., pp 140–159.
• 7. Guth L., Samaha F.J., Procedure for the histochemical demonstration of actomyosin ATPase. Experim. Neurol., 1970, 28, 365–367.
• 8. Karlsson A.H., Klont R.E., Fernandez X., Skeletal muscle fibres as factors for pork quality. Liv. Prod. Sci., 1999, 60, 225–269.
• 9. Klont R.E., Brocks L., Eikelenboom G., Muscle fibre type and meat quality. Meat Sci., 1998, 49, 219–229.
• 10. Kłosowska D., About a connection between a muscle structure and meat properties. Przegl. Hod., 1975, 20, 14–15 (in Polish).
• 11. Kłosowska D., Fiedler I., Muscle fibre types in pigs of different genotypes in relation to meat quality. Anim. Sci. Pap. Rep., 2003, 21, 49–60.
• 12. Koohmaraie M., Biochemical factors regulating the toughening and tenderization process of meat. Meat Sci., 1996, 43, 193–201.
• 13. Korzeniowski W., Bojarska U., Cierach M., Nutritive value of wild boar meat. Med. Wet., 1991, 47, 279–281 (in Polish).
• 14. Korzeniowski W., Żmijewski T., Utility of wild boar meat to sausages production. Mat. Konf. Nauk. Żyw. Człow., Hotelarstwo, Piekarstwo, ICE; HI 04–05. 2000r. Bydgoszcz, 2000, 119–123 (in Polish).
• 15. Lachowicz K., Żochowska J., Sobczak M., Comparison of the texture and structure of selected muscles of piglets and wild boar juveniles. Pol. J. Food Nutr. Sci., 2004, 13, 73–77.
• 16. Lefaucheur L., Gerrard D., Muscle fiber plasticity in farm mammals. J. Anim. Sci., 2000, 77, 1–19.
• 17. Maltin C.A., Sinclair K.D., Warris P.D., Grant C.M., Porter A.D., Delday M.I., Warkup C.C., The effects of age at slaughter, genotype and finishing system on the biochemical properties, muscle fibre type characteristics and eating quality of bull beef from suckled calves. Anim. Sci., 1998, 66, 341–348.
• 18. Pette D., Staron R.R., Mammalian skeletal muscle fiber type transitions. Int. Rev. Cytol., 1997, 170, 143–223.
• 19. Petersen J.S., Henckel P., Oksbjerg N., Sorensen M.T., Adaptations in muscle fibre characteristics induced by physical activity in pigs. Anim. Sci., 1998, 66, 733–740.
• 20. Plaghki L., Regeneration et myogenese du muscle strie. J. Physiol., 1985, 80, 51–110.
• 21. Prost E., Pełczyńska E., Libelt K., Effects of age, sex, and muscle type on chemical composition and nutritive value of pork. Med. Wet., 1985, 4, 207–210 (in Polish).
• 22. Rede R., Pribisch V., Rehelić S., Untersuchungen über die Beschaffenheit von Schlachttierkörpern und Fleisch primitiver und hochselektierter Schweinerassen. Fleischwirtsch., 1986, 66, 898–907.
• 23. Seideman S.C., Crouse J.D., Cross H.R., The effect of sex condition and growth implants on bovine muscle fibre characteristics. Meat Sci., 1986, 17, 79–89.
• 24. Sobczak M., Lachowicz K., Kamieniecki H., Wójcik J., Gajowiecki L., Żochowska J., Żych A., Kotowicz M., Sablik P., Rzewucka E., 2005. The effect of cattle genotype on texture of selected muscles during post-mortem ageing. EJPAU. Food Sci. Tech., 8, 3, [http://www.ejpau.media.pl/volume8/issue3/art-09.pdf].
• 25. Solomon M.B., Lynch G.P., Biochemical, histochemical and palatability characteristics of young ram lambs as affected by diet and electrical stimulation. J. Anim. Sci., 1988, 66, 1955–1962.
• 26. Valin C., Touraille C., Vigneron P., Ashmore C.R., Prediction of lamb meat quality traits based on muscle biopsy fibre typing. Meat Sci., 1982, 6, 257–263.
• 27. Whipple G.M., Koohmaraie M., Dikeman M.E., Crouse J.D., Predicting beef-longissimus tenderness from various biochemical and histological muscle traits. J. Anim. Sci., 1990, 68, 4193–
• 28. Xiong Youling L, Myofibrillar protein from different muscle fiber types: Implications of biochemical and functional properties in meat processing. Crit. Rev. Food Sci. Nutr., 1994, 34, 293–320.
• 29. Zin M., Znamirowska A., Stanisławczyk R., The meaning of venison. Gosp. Mięsna, 2002, 4, 28–30 (in Polish).
• 30. Żochowska J., Lachowicz K., Sobczak M., Gajowiecki L., Kotowicz M., Żych A., Effects of carcass weight and muscle on texture, structure and myofibre characteristic of wild boar meat. Meat Sci., 2005, 71, 244–248.
• 31. Żochowska-Kujawska J., Lachowicz K., Sobczak M., Gajowiecki L., Comparing texture, structure and myofibre of selected muscles of 2 species of fallow-deer. Anim. Sci. Supplement, 2006a, 1, 16–17.
• 32. Żochowska-Kujawska J., Lachowicz K., Sobczak M., Gajowiecki L., Comparison of texture, strukture and rheological properties of selected muscles of wild boar and pigs. Roczn. Nauk. PTZ, 2006b, 2, 139–148 (in Polish).
• 33. Żochowska-Kujawska J., Lachowicz K., Sobczak M., Gajowiecki L., Effects of carcass weight and muscle on texture, structure, rheological properties and myofibre characteristics of roe deer. Am. J. Anim. Vet. Sci., 2007, 2, 114–120.

Uwagi

rekord w opracowaniu