BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATION<sup>a</sup>

Fremery, Donald de; Pool, M. F.

doi:10.1111/j.1365-2621.1960.tb17938.x

Cited by 202 publications

(70 citation statements)

References 19 publications

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“…Yet only in group A did a significant increase occur. The results of these measurements support the findings of other investigators that, apart from the effect of sa rcomere-shortening (4,18), tenderness of the meat is also closely related to the extent and rate of post-mortem glycolysis and decline in pH (6,19). Although application of an adequate stunning procedure is highly effective in preventing the occurrence of these anomalies, all possible measures should be taken in order to avoid peri-mortem stress in turkey.…”

Section: Resultssupporting

confidence: 78%

Influence of ante‐ and peri‐mortem factors on biochemical and physical characteristics of turkey breast muscle

Hoof¹

1979

Veterinary Quarterly

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SUMMARYThe course of post-mortem breakdown of glycogen and ATP in turkey pectoralis major muscle was markedly influenced by several ante-and peri-mortem variables.Application of a proper stunning procedure was highly effective in preventing peri-and post-mortem muscle stress reactions. The physiological level of glycogen and ATP was not significantly affected by road transportation covering 260 km. Birds which rested for 24 hrs following transportation had lower glycogen and ATP levels at the moment of slaughter than non-rested birds.According to the changes in the rate and extent of post-mortem biochemical reactions, several meat characteristics such as water-holding capacity, colour, and tenderness were significantly changed. Furthermore, the results also indicate that turkey breast muscle is susceptible to a PSE-like condition as described in pork.

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Section: Resultssupporting

confidence: 78%

Influence of ante‐ and peri‐mortem factors on biochemical and physical characteristics of turkey breast muscle

Hoof¹

1979

Veterinary Quarterly

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“…The latter usually occurs in normal muscle when the pH has fallen to 6-3 to 6-0 (Honikel et al, 1980). Shortening of muscle at high temperature has also been demonstrated in poultry M. pectoralis major (PM) muscle (de Fremery and Pool, 1960;Jungk and Marion, 1970;Lee and Rickansrud, 1978). In contrast, cold shortening is known to occur in mammalian red muscle when it is exposed to low temperatures (< 15°C) while the pH is high (6-7 to 7 -0) during the early stages of post-mortem glycolysis (Locker and Hagyard, 1963;Honikel et al, 1983).…”

Section: Please Scroll Down For Articlementioning

confidence: 91%

“…In the context of poultry meat tenderness, de Fremery and Pool (1960) found that chicken PM muscle incubated at 0°C produced tougher meat after cooking than muscle incubated at 10° and 20°C, while muscle incubated at 40°C produced the toughest meat of all. Khan (1971) also demonstrated that holding chicken breast muscle at 37°C during the onset of rigor mortis resulted in tough meat after cooking.…”

Section: Please Scroll Down For Articlementioning

confidence: 97%

Effect ofpost‐mortemtemperature on chickenM. pectoralis major: Muscle shortening and cooked meat tenderness

Dunn¹,

Kilpatrick²,

Gault³

1993

British Poultry Science

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1. Muscle shortening, sarcomere lengths and pH values were measured in strips of chicken M. pectoralis major (PM) muscle incubated at different time (0 to 24 h) and temperature (0° to 40°C) combinations immediately after slaughter; their effects on cooking loss and meat tenderness determined. 2. Maximum muscle shortening of 39% and 43% occurred at 0°C and 40°C respectively. At 0°C, most shortening occurred within 90 min postmortem when the pH of the muscle ranged from 7.13 to 6.52. In contrast, at 40°C, most shortening occurred during the development of rigor mortis, between 90 and 380 min post-mortem, when the muscle pH ranged from 6.16 to 5.89. In a similar manner, minimum sarcomere lengths of 1.38 μm were reached after 90 min at 0°C while more severe sarcomere shortening, to 0.96 μm and 0.86 μm at 30°C and 40°C respectively, was not complete until after 380 min post-mortem. Between 5°C and 20°C, muscle shortening ranged from 25 to 34% while minimum sarcomere lengths of 1.33 μm were recorded. 3. Cooking losses increased on average from 7 to 16% between 30 and 380 min post-mortem, with maximum losses of 19% being achieved by the end of the 24-h incubation period. 4. At 0°C, shear force values increased from 2.94 kg/cm 2 to 4.34 kg/cm 2 between 30 and 90 min post-mortem while the muscle pH was > 6.5. At all other temperatures, increases in shear force values were not detected until 380 min post-mortem when the muscle pH had fallen to 5.9 and rigor mortis had set in. At all times after 380 min, however, the muscle strips incubated at 0, 5 and 40°C had lower shear values (range 3.17 to 5.49 kg/cm 2 ) than those incubated from 10°C to 30°C (range 5.06 to 7.22 kg/cm 2 ). 5. A significant quadratic relationship was found between the degree of shortening and subsequent cooked meat tenderness, in which peak toughness occurred at 30% shortening. This would suggest that the actual extent 5 Reprint requests to Dr Gault. 689 Downloaded by [McGill University Library] at 15:35 08 February 2015 690 A. A. DUNN ETAL.of muscle shortening per se has an important role to play in determining the tenderness of chicken post-mortem. Consequently, with unrestrained chicken muscle, where extensive shortening occurred at 0°C and 40°C (i.e cold-and rigor shortening) the cooked meat was more tender than that subjected to intermediate post-mortem temperature regimens.

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“…Marsh and Thompson (1958) studied lamb muscle and found that the rigor pattern in lamb was very similar to that in beef. Studies on rigor mortis in poultry by de Fremery and Pool (1960) showed that the same general changes occurred in poultry muscle as in beef or rabbit muscle with the exception that the entire rigor process occurred much more quickly in poultry.…”

Section: Post-mortem Musclementioning

confidence: 95%

“…Evidently, breakdown of hexose-6-phosphate occurs unusually slowly at 1°, and this results in less ATP production by post-mortem glycolysis and a relatively fast rate of ATP breakdown at 1°. de Fremery and Pool (1960) found that ATP in the chicken pectoral is major muscle decreased more rapidly at 0° than at temperatures in the range of 10-30°. Also, Busch et aj^.…”

Section: Umentioning

confidence: 98%

Subcellular events associated with the development and release of isometric tension in post-mortem bovine, rabbit and porcine skeletal muscle

Busch

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BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATION^a

Cited by 202 publications

References 19 publications

Influence of ante‐ and peri‐mortem factors on biochemical and physical characteristics of turkey breast muscle

Influence of ante‐ and peri‐mortem factors on biochemical and physical characteristics of turkey breast muscle

Effect ofpost‐mortemtemperature on chickenM. pectoralis major: Muscle shortening and cooked meat tenderness

Subcellular events associated with the development and release of isometric tension in post-mortem bovine, rabbit and porcine skeletal muscle

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BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATIONa

Cited by 202 publications

References 19 publications

Influence of ante‐ and peri‐mortem factors on biochemical and physical characteristics of turkey breast muscle

Influence of ante‐ and peri‐mortem factors on biochemical and physical characteristics of turkey breast muscle

Effect ofpost‐mortemtemperature on chickenM. pectoralis major: Muscle shortening and cooked meat tenderness

Subcellular events associated with the development and release of isometric tension in post-mortem bovine, rabbit and porcine skeletal muscle

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BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATION^a