Osmotic properties of post-rigor beef muscle

Winger, R. J.; Pope, C. G.

doi:10.1016/0309-1740(81)90034-6

Cited by 56 publications

(30 citation statements)

References 16 publications

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“…The sarcoplasmic membranes, represented as a dotted line, put up only a little resistance to this marinade transport, and therefore to the subsequent swelling. Indeed, this separation between fibres has lost part of its integrity and semipermeability in the course of postmortem maturation (Winger and Pope, 1981). This situation explains the high infiltration regime observed, which was reinforced by a diffusion mechanism for solutes (NaCl and acid) due to their specific concentration gradient, which consequently induced for them an overall migration velocity greater than that of water.…”

Section: Study Of Mass Transfermentioning

confidence: 91%

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Mass transfer dynamics during the acidic marination of turkey meat

Goli

Bohuon

Ricci

et al. 2011

Journal of Food Engineering

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Section: Study Of Mass Transfermentioning

confidence: 91%

“…The intensity of these transfers also depends on the porosity and physiological condition of the membranes (Winger and Pope, 1981). Myofibrillar proteins, solubilised to a large degree under the effect of pH and salinity changes, and the effect of postmortem enzyme activities, are strongly hydrated (Munasinghe and Sakai, 2004).…”

Section: Introductionmentioning

confidence: 99%

Mass transfer dynamics during the acidic marination of turkey meat

Goli

Bohuon

Ricci

et al. 2011

Journal of Food Engineering

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“…After the third wash, myofibrils were resuspended in MSS with 1.3 mM CaCO 3 . This buffer was designed to simulate the post mortem conditions in the muscle according to Winger and Pope (1981). The protein concentration of the myofibrils was determined using the Bradford assay (Bio-Rad, Hemel Hempstead, UK).…”

Section: Methodsmentioning

confidence: 99%

The effect of recombinant caspase 3 on myofibrillar proteins in porcine skeletal muscle

Kemp

Parr

2008

Animal

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The objective of this study was to investigate the potential role of the caspase protease family in meat tenderisation by examining if caspase 3 was capable of causing myofibril protein degradation. Full-length human recombinant caspase 3 (rC3) was expressed in Escherichia coli and purified. The rC3 was active in the presence of myofibrils isolated from porcine longissimus dorsi muscle (LD) and retained activity in a buffer system closely mimicking post mortem conditions. The effect of increasing concentrations of rC3, incubation temperature, as well as incubation time on the degradation of isolated myofibril proteins were all investigated in this study. Myofibril protein degradation was determined by SDS-PAGE and Western blotting. There was a visible increase in myofibril degradation with a decrease in proteins identified as desmin and troponin I and the detection of protein degradation products at approximately 32, 28 and 18 kDa with increasing concentrations of rC3. These degradation products were analysed using MALDI-TOF mass spectrometry and identified to occur from the proteolysis of actin, troponin T and myosin light chain, respectively. The production of these degradation products was not inhibited by 5 mM EDTA or semi-purified calpastatin but was inhibited by the caspase-specific inhibitor Ac-DEVD-CHO. The temperature at which isolated myofibrils were incubated with rC3 was also found to affect degradation, with increasing incubation temperatures causing increased desmin degradation and cleavage of pro-caspase 3 into its active isoform. Incubation of isolated myofibrils at 48C for 5 days with rC3 resulted in the visible degradation of a number of myofibril proteins including desmin and troponin I. This study has shown that rC3 is capable of causing myofibril degradation, hydrolysing myofibril proteins under conditions that are similar to those found in muscle in the post mortem conditioning period.

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“…This increase in osmotic pressure contributes to the alteration of myofibrillar integrity and to the dissociation of contractile proteins. Osmotic pressure varies according to muscles [119]. A higher osmolarity is observed in fasttwitch muscles.…”

Section: Sensory Properties Of Meatmentioning

confidence: 97%

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

et al. 2001

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-Ruminant meat is an important source of nutrients and is also of high sensory value. However, the importance and nature of these characteristics depend on ruminant nutrition. The first part of this review is focused on biochemical and dietetic value of this meat. It offers a panel of quantitative and qualitative contributions, especially through its fatty acids characteristics. Since saturated and trans-monounsaturated fatty acids are considered as harmful to human health, their amount in muscles can be reduced by increasing the proportions of dietary polyunsaturated fatty acids (PUFA) absorbed by the animals. On the contrary, some fatty acids (n-6 and n-3 PUFA, conjugated linoleic acid) specifically incorporated in muscle tissues would play a favourable role in the prevention or reduction of major diseases in human (cancers, atherosclerosis, obesity) and therefore be recommended. The second part of this review treats different aspects of the sensorial qualities of meat. Skeletal muscle structure and its biochemical components influence muscle transformation to meat and sensorial qualities including tenderness, colour, flavour and juiciness. This paper shows how nutrition can influence, in ruminants, metabolic activity as well as muscle structure and composition, and thereby affect meat quality. muscle / meat / ruminant / nutrition / dietetic value / sensorial quality Résumé -Nutrition des ruminants et qualités de leurs viandes. Les viandes des ruminants sont une source importante de nutriments pour l'alimentation humaine et leurs qualités sensorielles sont très appréciées. L'importance et la nature de ces particularités dépendent toutefois de la nutrition des ruminants. La première partie de cette revue bibliographique est consacrée à la composition Reprod. Nutr. Dev. 41 (2001)

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Osmotic properties of post-rigor beef muscle

Cited by 56 publications

References 16 publications

Mass transfer dynamics during the acidic marination of turkey meat

Mass transfer dynamics during the acidic marination of turkey meat

The effect of recombinant caspase 3 on myofibrillar proteins in porcine skeletal muscle

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

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