Análise da textura de músculos peitorais submetidos à fixação e conservação em álcool

Abstract

ResumoA textura, ou maciez, pode ser avaliada pela mensuração da força necessária para ocorrer o cisalhamento das fibras musculares. Objetivou-se, nesse trabalho, a análise da textura de músculos submetidos à fixação e conservação em álcool, ao longo de um ano, mediante uso de um aparelho analisador de textura. Foram utilizados 48 peitos de frangos jovens, pesados, fixados e conservados em álcool etílico 96° GL. As análises foram realizadas após 15, 30, 90, 180 e 360 dias de conservação, além do grupo controle de músculos frescos. Os valores da força de cisalhamento dos diferentes grupos aumentaram progressivamente de 3,38 (grupo controle) até 15,31 Kgf (180 dias), caindo para 9,53 Kgf após 360 dias. Concluiu-se que quando músculos são submetidos à fixação e conservação em álcool 96° GL, ocorre diminuição da maciez, tornando-os quase cinco vezes mais rígidos ao corte após seis meses, e três vezes mais rígidos após um ano. Sugere-se que a dissecção de peças anatômicas musculares ocorra até 90 dias após fixação e conservação em álcool 96° GL ou ao redor de um ano nesse agente conservante, pois há menor rigidez tissular nesses períodos. Embora se tenha estudado o efeito do álcool na textura de tecido muscular de aves, acredita-se que, devido à grande homogeneidade tissular neste caso, tais dados possam ser extrapolados ou servir de base para estudos similares em outras espécies. Palavras-chave:Enrijecimento. Fixador. Dissecção. AbstractTexture, or tenderness, may be evaluated by measuring the force necessary to cause rupture of muscle fibers. The aim of this paper was to analyze the texture of muscles fixed and kept in alcohol, throughout a year, by using a texture analyzer. Forty eight poultry breasts were weighted, fixed and kept in a 96° GL ethylic alcohol solution. Analyses were performed at 15, 30, 90, 180 and 360 days of conservation, besides the one of the control group of fresh breasts. Values of shear forces of different groups increased progressively from 3.38 (control group) to 15.31 Kgf (180 days), decreasing to 9.53Kgf after 360 days. It was concluded that when muscles are fixed and kept in ethylic alcohol 96° GL the tenderness is decreased, becoming almost five times harder during the first six months and three times harder after a year. It is suggested that muscle anatomic pieces dissection occurs up to 90 days after fixation and conservation in 96° GL alcohol or around 1 year on this conservation product because there is smaller muscle stiffness in these times. Although the alcohol effect in texture of poultry muscle tissue has being studied in this paper, it is believed that, due this great tissue homogeneity, these data might be taken or being basis to similar studies in other species.Keywords: Stiffness. Fixation. Dissection. IntroduçãoA maciez ou textura de um músculo pode ser avaliada mediante um analisador conhecido como texturômetro 1 . Esse aparelho mensura a força necessária para que uma lâmina rompa as fibras musculares de um fragmento tissular (força de cisalhamento -FC) e o resultado é e...

Combination of fixative agents and fixation times to visually differentiate the cortical from the medullary layer in bovine adrenal glands

“…In spite of ethyl alcohol being classified as a fixative coagulant and characterized by causing tissue morphological alteration (Banks 1991), it was not observed any change in the adrenal glands used in the present study. The ethyl alcohol was the fixative agent of slower tissue penetration, if compared to the other fixative agents evaluated, but provoked muscle stiffness sufficient to allow the longitudinal cut of the adrenal glands, as well as reported in the muscle tissue of bird kept for up to 12 months in this fixative agent (Nunes et al 2011).…”

Suture and venous traction test analysis in dogs fixed in alcohol and preserved in saline solution

“…Biomechanical effects in animal tissues were already observed when the fixative agent was the formaldehyde, which caused a big material stiffening in analysis of 45 days (7 fold) (Guastalli et al 2007) or up to one year (4.4 to 5 fold) (Guastalli et al 2012). When the ethylic alcohol is used as fixative, tissue stiffening increase also occurs, making it almost five fold stiffer at cutting during the first six months, and three fold stiffer after one year of immersion in the preservative agent (Nunes et al 2011). However, in this project, although the ethylic alcohol has been used as fixative, there were few changes regarding the traction tests in the external jugular veins, and the values of the group considered as ideal for venous micro-surgical training varied about 30% in relation to the control group, although there was no statistical difference.…”

Microbiological analysis in the fixation and preservation of dog cadavers with ethyl alcohol and sodium chloride solution

“…The very rigid muscular texture of anatomical parts can make difficult the teaching of surgical technique since it distances itself from the normal muscular rigidity of a living animal, impairing the training of students. When chicken pectoral muscles are subjected to fixation and preservation at 96° GL alcohol, there is a decrease in softness, making them almost five times more rigid to cut during the first six months and three times more rigid after one year of immersion in the preservative agent, showing better results regarding the use of formaldehyde (NUNES et al, 2011).…”