• Title, Summary, Keyword: Sarcomere Length

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Effects of Carcass Treatments on Sarcomere Length, Drip Loss and Protein Solubility of Porcine Longissimus Muscle (사후 도체처리가 돈육 등심근의 근절길이와 육즙감량 및 단백질 용해성에 미치는 영향)

  • 강근호;이정일;주선태;박구부
    • Food Science of Animal Resources
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    • v.21 no.3
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    • pp.192-199
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    • 2001
  • The objective of this study was to investigate the effects of hot- and cold-boning on sarcomere length, drip loss and protein solubility of post-rigor porcine longissimus muscle. A total of ten pigs(borrow, 100$\pm$5 kg) were randomly selected at a commercial plant and the carcasses were split in half after slaughter. The longissimus muscle of the left side was dissected and chilled at 0$^{\circ}C$ after trimming of subcutaneous fat whereas the right side carcasses were served for cold-boning after chilling for 24 hrs. The temperature, pH and sarcomere length of porcine longissimus muscle were measured at postmortem 1, 3, 6, 12 and 24 hours. Drip loss, cooking loss, Minolta L*a*b*, shear force and protein solubility were measured at postmortem 24 hrs. The pH of cold-boning samples was rapidly decreased whereas temperature and sarcomere length of hot-boning samples were rapidly decreased during 24 hrs of chilling. Hot-boning muscles showed significantly (P<0.05) higher pHu and shorter sarcomere compared with cold boning muscles because of cold shortening. However, there were no significant differences in drip loss, cooking loss and shear force value between hot- and cold boned samples. The samples of hot-boning showed lower Minolta L* value and higher sarcoplasmic protein solubility compared with cold boned samples. These results suggest that the pale color changing of porcine longissimus muscle could be inhibited by hot-boning due to rapid chilling of the muscle although sarcomere length could be shortened because of cold shortening. Also these results show that hot-boning of porcine carcass could have a high protein solubility without negative effects of drip loss or tenderness of porcine longissimus muscle.

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Effect of Ranging Methods on Sarcomere Length and Palatability Varies between and within Muscles

  • Hwang, In-Ho;Thompson, John
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
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    • pp.192-195
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    • 2006
  • Current study was conducted to investigate the effect of different hanging techniques (achilles tendon, aitch bone and pelvic ligament) on variations in sarcomere length and palatability within and between muscles using thirty-four Angus steer sides. Results showed that tenderstretch(by either suspension method) resulted in longer sarcomeres for most positions within the major leg muscle than did conventional hanging method, but in some minor muscles(eg., mm. gluteus profundus, gastronemius, and gracilis) tenderstetch allowed the muscles fibres to shorten. Some tenderstretched muscles(e.g., m. gluteus profundus, 1.5 ${\mu}m$) appeared not to toughen even at very low sarcomere lengths, while others toughened at higher sarcomere lengths. The current data demonstrated that the effect of tenderstretch on the length of sarcomeres and its influence on palatability varied between muscles, Overall the difference between the two tenderstretch methods was for the aitch method to produce meat that was 3.2 units more palatable than the ligament hanging method.

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Effect of Carcass Traits, Sarcomere Length and Meat Quality Properties on Beef Longissimus Tenderness at 24 hr Postmortem (한우육의 도체특성, 근절길이 및 품질특성이 연도에 미치는 영향)

  • 문성실;강근호;허선진;정진연;양한술;김진성;주선태;박구부
    • Food Science of Animal Resources
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    • v.23 no.2
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    • pp.109-114
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    • 2003
  • This study was conducted to investigate the effect of sarcomere length, carcass and quality traits on tenderness of Hanwoo beef at 24 hr postmortem. Immediately after slaughter, a total number of 30 carcasses(Hanwoo bull) selected, and sarcomere length was determined during rigor development(1, 3, 6, 12 and 24 hr). Tenderness group of longissimus dorsi muscle classified into tender group($\leq$7.5 kg/$\textrm{cm}^2$, n=9), or tough group($\geq$9.0 kg/$\textrm{cm}^2$, n=9) by shear force value at 24 hr postmortem, and estimated carcass traits, meat color, connective tissue and sensory property at 24 hr postmortem. Results showed that tender group had heavier carcass weight, thicker back fat, higher marbling score, lighter meat color, more white fat color and lower texture score(p<0.05). The change of sarcomere length was linearly decreased(p<0.05) from 3 hr postmortem, and the sarcomere length of tender group was significantly(p<0.05) longer than that of tough group at 3, 6 and 24 hr postmortem. The tender group showed significantly lower(p<0.05) shear force value of intramuscular connective tissue(IMCT), better(p<0.05) tenderness and overall acceptability compared to the tough group. Results indicated that tenderness of beef longissimus dorsi muscle could be improved by thicker back fat, higher marbling score and lower texture score, and predicted by sarcomere length of pre-rigor(3 and 6 hr postmortem). Also, the tenderness of beef longissimus dorsi muscle could be closely related to shear force value of IMCT, compared to total collagen and soluble collagen content in the same age.

Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age

  • Guzek, Dominika;Glabska, Dominika;Pogorzelski, Grzegorz;Kozan, Karolina;Pietras, Jacek;Konarska, Malgorzata;Sakowska, Anna;Glabski, Krzysztof;Pogorzelska, Ewelina;Barszczewski, Jerzy;Wierzbicka, Agnieszka
    • Asian-Australasian Journal of Animal Sciences
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    • v.26 no.5
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    • pp.716-722
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    • 2013
  • The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight - $432{\pm}31$ kg, "U" conformation class, "2"-"3" fat class). Analysed cuts were Infraspinatus muscle from the blade and Longissimus dorsi muscle from the cube roll and the striploin. Tenderness was analysed with universal testing machine, colour - chromometer analysis, sarcomere length - microscopic method, basic chemical composition - near-infrared spectroscopy and marbling - computer image analysis. No differences in tenderness and sarcomere length were observed within the age groups of Limousin bulls (age of 25, 26, 27 months) (p>0.05). Moisture (p = 0.0123) and fat (p = 0.0250) content were significantly different for meat of animals slaughtered at the age of 25 and 27 months. No influence of pH value on tenderness was observed, but at the same time, influence on sarcomere length (p = 0.039) and $b^*$ component of colour (0.045) was found. For "U" conformation class, in subclasses, as well as for fat classes "2"-"3", there were no differences in tenderness, sarcomere length and colour components. Higher fat content was observed in the higher fat class, rather than in lower, however this feature was not associated with marbling.

Meat Tenderness Characteristics of Ten Major Muscles from Hanwoo Steers according to Quality Grades of Carcasses

  • Lee, Kyu-Won;Hwang, Young-Hwa;Joo, Seon-Tea
    • Food Science of Animal Resources
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    • v.37 no.4
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    • pp.593-598
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    • 2017
  • The objective of this study was to determine the influence of quality grade (QG) on meat tenderness characteristics of ten major muscles from Hanwoo steers. A total of 25 Hanwoo carcasses ($5\;carcasses{\times}5\;QGs$) were selected. Intramuscular fat content, collagen content, sarcomere length, and Warner-Bratzler shear force (WBSF) of Longissimus thoracis (LT), Longissimus lumborum (LL), Psoas major (PM), Semisponals (SS), Triceps brachii (TB), Semimembranosus (SM), Gluteus medius (GM), Rectus Abdominis (RA), Superficialis flexor (SF), and Internal and external intercostal (IC) were determined. IC had the highest fat content, followed by LT, RA, LL, PM, GM, SS, SF, TB, and SM. High-fat muscles such as LT, LL, IC, RA, and PM had significantly (p<0.05) different fat contents among QGs. Collagen contents were significantly (p<0.05) different among QGs. With decreasing QG, increasing collagen content was found in muscles. There were significant (p<0.05) differences in sarcomere length among QGs of several muscles. However, no significant (p>0.05) difference in sarcomere length was found among QGs for LL, PM, or RA muscle. PM had the lowest WBSF, followed by LL, LT, RA, IC, GM, SM, SF, SS, and TB. WBSF of QG $1^{{+}{+}}$ was lower than that of QG 1 for SS, TB, and SM. All muscles of QG 1 showed lower WBSF than QG 3 except TB or IC. Results of this study suggested that differences in WBSF among these 10 muscles by QG were due to differences in collagen content and sarcomere length.

The Effects of Stretching and Temperature of Pre-rigor M. Longissimus on Sarcomere Length and Tenderness of Beef (강직 전 쇠고기 등심근의 신장(伸張)과 온도처리가 근절길이 및 연도에 미치는 영향)

  • Moon Sung-Sil;Yang Han-Sul;Park Gu-Boo;Joo Seon-Tea
    • Food Science of Animal Resources
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    • v.26 no.2
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    • pp.189-196
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    • 2006
  • To investigate the effects of stretching and temperature of pre-rigor muscle on sarcomere length and tenderness of beef, hot boned M. Iongissimus dorsi thoracis were stretched or non-stretched, and stored at $0^{\circ}C$ for 48 hrs ($0^{\circ}C$ stretched and $0^{\circ}C$ non-stretched) or at $10^{\circ}C$ for 7 hrs followed by $0^{\circ}C$ for 41 hrs ($10^{\circ}C$ stretched and $10^{\circ}C$ non-stretched). There was no significant difference in muscle pH and drip loss between $10^{\circ}C$ stretched and $10^{\circ}C$ non-stretched samples, but they were significantly (p<0.05) lower in pH and drip loss than $0^{\circ}C$ stretched and $0^{\circ}C$ non-stretched samples. Stretched muscles at $0^{\circ}C$ showed significantly (p<0.05) higher cook loss than control muscles. Sarcomere length of $10^{\circ}C$ stretched muscle was significantly (p<0.05) longer than that of control. However, control muscle showed significantly (p<0.05) higher value of shear force at 2 and 14 days postmortem compared to that of $10^{\circ}C$ stretched muscle. Panels rated $10^{\circ}C$ stretched muscle as having a significantly (p<0.05) better tenderness, flavor and overall acceptability compared to those of control muscle. Results suggest that longer sarcomere length and tender beef could be obtained by stretching of pre-rigor muscle and storing it at $10^{\circ}C$ for 7 hrs followed by $0^{\circ}C$ for 41 hrs.

Morphological Differences of the Flight Muscle among Xylocopa appendiculata circumvolans Smith, Davidins lunatus B. and Serrognathus platymelus castanicdor M. (어리호박벌, 쇠측범잠자리, 넓적사슴벌레의 날개근육의 형태학적 차이)

  • Moon, Hye-Jung;Ban, Young-Hun;Cho, Hyun-Gug;Park, Won-Hark;Lee, Jong-Wook
    • Applied Microscopy
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    • v.32 no.3
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    • pp.291-301
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    • 2002
  • The present study was performed to compare the morphological differences of flight muscles among 3 species from insects (Xylocopa appendiculata circumvolans Smith, Davidins lunatus B. and Serrognathus platymelus castanicdor M.) by investigating ultrastructural observation and stereological analysis. Xylocopa appendiculata circumvolans Smith has the most flight hours. In addition, the number and arrangement of mitochondria and the structure of sarcomere were similar to those of vertebrates. However sarcomere structure of Davidins lunatus B. was irregular and the sarcomere length was longer than that of Xylocopa appendiculata circumvolans Smith. In Serrognathus platymelus castanicdor M. which has the least flight hours, the length of sarcomere appeared longer than that of Davidins lunatus B. In results of stereological analysis, Serrognathus platymelus castanicdor M. had the highest volume density of myofibrils in all species. The volume and numerical density of mitochondria and the volume density of sarcoplasmic reticulum were highest Xylocopa appendiculata circumvolans Smith and Davidins lunatus B. respectively. This study suggests that the flight hours and flight pattern by different ecological habitats may cause the morphological changes of flight muscle.

Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning

  • Bakhsh, Allah;Ismail, Ishamri;Hwang, Young-Hwa;Lee, Jung-Gyu;Joo, Seon-Tea
    • Food Science of Animal Resources
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    • v.38 no.6
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    • pp.1286-1293
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    • 2018
  • This study assessed the effects of non-stunning (NS) and head-only electrical stunning (HOES) slaughtering condition on meat quality traits of longissimus lumborum (LL) muscle from Korean black goat (KBG). Ten KBGs (18 months) were assigned into two groups and exposed to either NS or HOES treatments. Blood loss (BL) % was measured after exsanguination, and meat quality traits including muscle pH, meat color measurements (CIE $L^*$, $a^*$, $b^*$, Chroma, and hue angle), water-holding capacity (WHC), Warner-Bratzler shear force (WBSF), and sarcomere length were measured at 24 h postmortem. Results indicated that NS and HOES had no significant difference on BL %, the rate of pH decline, meat color properties, and WHC (p>0.05). It has only a small effect on WBSF and sarcomere length values, but the difference was marginal. These results suggested that meat quality of LL muscle from goat might not be affected by slaughter methods because neither NS nor HOES did result in poor quality of meat.

Warner-Bratzler Shear Force, Sarcomere Length, Total Collagen Contents and Sensory Characteristics of Hanwoo Beef (Korean Native Cattle) Quality Grade (한우육의 육질등급에 따른 부위별 전단력, 근절길이, 콜라겐의 함량 및 관능 특성)

  • Lee, Yeon-Jung;Kim, Cheon-Jei;Park, Beom-Young;Seong, Pil-Nam;Kim, Jin-Hyong;Kang, Guen-Ho;Kim, Dong-Hun;Cho, Soo-Hyun
    • Food Science of Animal Resources
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    • v.29 no.6
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    • pp.726-735
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    • 2009
  • This study was conducted to investigate the Warner-Bratzler shear force (WBS), sarcomere length, total collagen contents and consumer tests of different cuts of Hanwoo beef based on quality grade. Five cuts [Cheggt (striploin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from Hanwoo beef (bulls and steers, 24-30 months old) and grouped by their quality grades ($1^{++}$, $1^+$, 1, 2 and 3). The WBS values of chuck cut in $1^{++}$, $1^+$ and 1 quality grade groups were 5.47 (kg/0.5 $inch^2$), 5.46 (kg/0.5 $inch^2$) and 6.54 (kg/0.5 $inch^2$), respectively, which were significantly lower than those of chuck in quality grade 3, which was 8.41 (kg/0.5 $inch^2$) (p<0.05). The sarcomere length of the quality grade groups were significantly longer for brisket (3.72 ${\mu}m$) of $1^{++}$ quality grade than for that of 3 quality grade brisket (p<0.05). Brisket of $1^{++}$ and 2 quality grade had significantly greater sarcomere lengths than strip loin and top round in the same quality grade (p<0.05). The total collagen contents of strip loins in the $1^{++}$, $1^+$, and 1 quality grade groups (1.17, 1.18 and 1.14 g/100 g, respectively) were significantly lower than those of the 3 quality grade group (1.63 g/100 g) (p<0.05). The overall sensory scores of tenderness and juiciness for the five cuts of $1^{++}$ quality grade were significantly higher than those of the other quality grade (p<0.05). Among the five cuts, loin had the highest tenderness and juiciness scores (p<0.05), whereas top round had the lowest tenderness and juiciness scores (p<0.05). Overall, there were significant differences in the WBS and sensory properties among quality grades and cuts (p<0.05). However, the sarcomere length and total collagen contents of chuck roll, top round and loin did not differ among quality grades.

Effects of Submersion Aging in Chilled Water on Tenderness and Microbial Growth of Vacuum-Packed Hanwoo Meat (냉수침지 숙성법이 진공포장 한우육의 연도 및 미생물 증식에 미치는 효과)

  • 주선태;이한기;강근호;신철우;양한술;문성실;이정일;김영환;박구부
    • Food Science of Animal Resources
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    • v.22 no.3
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    • pp.228-233
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    • 2002
  • To investigate the effects of submersion aging in chilled water on tenderness and microbial growth of vacuum-packed beef, the semimembranosus muscles of Hanwoo (Korean cattle) was sampled at a commercial meat plant at 24 hrs postmortem. The samples were cut to 2.5 cm thick steaks and randomly assigned to following two treatments. The samples were stored in conventional refrigerator at 4$^{\circ}C$ after vacuum packaging for control whereas the other vacuum-packed samples were submersed in chilled water at 1$^{\circ}C$ for treatment, and both samples were stored for 14 days to measure total plate counts (TPC), sarcomere length, free calcium concentration, shear farce value and myofibrillar fragmentation index (MFI). The sarcomere length of treatment was significantly (p<0.05) longer than that of control at 3 days aging. Result suggested that submersion in chilled water of vacuum-packed beef might be effective to improve tenderness of meat compared to storage in conventional refrigerator. There were no significant differences in the shear force and MFI between control and treatment during storage. However, the free calcium concentration of samples from treatment was significantly (p<0.05) higher than that of control at 7 days of ageing. This result indicated that the lower shear force value and the longer sarcomere length of samples from treatment might be due to increasing the free calcium ion concentration in sarcoplasm during storage. On the other hands, samples from control showed significantly (p<0.05) higher number of microbial (TPC) compared to treatment during storage. from results obtained, submersion in chilled water of vacuum-packed beef could be recommended as a desirable aging method to improve tenderness of Hanwoo compared to aging in conventional refrigerator.