Proteome analysis of early post-mortem changes in two bovine muscle types:M. longissimus dorsi andM. semitendinosis

PROTEOMICS ◽  
2006 ◽  
Vol 6 (3) ◽  
pp. 936-944 ◽  
Author(s):  
Xiaohong Jia ◽  
Kristin Hollung ◽  
Margrethe Therkildsen ◽  
Kjell Ivar Hildrum ◽  
Emøke Bendixen
Keyword(s):  
Proteome Analysis ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Bovine Muscle

scholarly journals Comparative Proteome Analysis of Porcine Longissimus dorsi on the Basis of pH24 of Post-mortem Muscle

2012 ◽  
Vol 4 (9) ◽  
Author(s):  
Juhyun Nam ◽  
Dong-Gi Lee ◽  
Joseph Kwon ◽  
Chi-Won Choi ◽  
Seong Hwa Park ◽  
...  
Keyword(s):  
Proteome Analysis ◽  
Longissimus Dorsi ◽  
Post Mortem

A note on some factors influencing muscle pH values in commercial pig carcasses

1978 ◽  
Vol 26 (2) ◽  
pp. 229-232 ◽  
Author(s):  
W. C. Smith ◽  
A. Wilson
Keyword(s):  
Least Squares ◽  
Practical Significance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
First Order ◽  
Commercial Grade ◽  
Ph Values ◽  
Factors Influencing ◽  
Muscle Ph ◽  
Pig Carcasses

ABSTRACTMeasurements of longissimus dorsi pH at 45 min post mortem (pH1) were taken in 27 727 pig carcasses at four bacon factories. The overall least squares mean pH1 was 6·26 and 15·5% of carcasses had pHi values of 5·9 or less. Sex and commercial grade of carcass had little influence on muscle pHi or the incidence of values below pH 6·0. Factory differences were recorded in the distribution of muscle and within each there were marked producer effects in mean and the incidence of values below pH 6·0. Carcasses of Large Whites had fewer muscle pH1 values below 6·0 (12·4%) than those of British Landrace (18·7%), this being mainly due to a large breed effect at one factory. Although breed and testing background of sires of the carcasses examined and the first order interactions with factory had significant effects on muscle pHi and the incidence of values below pH 6·0, they were of little practical significance.

scholarly journals Effects of dietary organic selenium and vitamin E supplementation on post mortem oxidative deterioration in muscles of pigs

2001 ◽  
Vol 44 (2) ◽  
pp. 193-202 ◽  
Author(s):  
P. Krska ◽  
R. Lahucky ◽  
U. Küchenmeister ◽  
K. Nürnberg ◽  
O. Palanska ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Colour Stability ◽  
Organic Selenium ◽  
Positive Effects ◽  
Oxidative Deterioration ◽  
Psoas Major Muscle ◽  
Psoas Major

Abstract. The effect of feeding high levels of α-tocopherol and organic selenium (Se) to pigs on colour stability and on the susceptibility to oxidative deterioration was investigated. Treatments consisted of supplementation of vitamin E (200 mg/kg diet), organic Se (0.3 mg/kg diet) and both vitamin E and organic Se for the last 60 days to finishing pigs before slaughtering. Longissimus dorsi (LD) and psoas major (PM) muscles were examined after 2 and 7 days of storage on colour stability and on lipid peroxidation (measured as malondialdehyde equivalents). Rate of oxidation by Stimulation with Fe2+/ascorbate was also estimated in LD samples obtained post mortem. In PM 7 days post mortem we found differences between control and groups of pigs supplemented with vitamin E and Se on reflectance, but significant differences (P < 0.05) were found only in the vitamin E + Se group. Positive effects (P < 0.05) of vitamin E and Se on colour in psoas major muscle refrigerated for 7 days are supported with significant (P < 0.05) lower levels of TBARS values in pigs supplemented with vitamin E and organic Se as well. Supplementation with organic Se does not affect the oxidative stability of muscle tissue (longissimus dorsi) when the rate of iron-induced lipid oxidation was examined. Dietary Se had limited potential for enhancing the quality of pork carcasses (psoas major) and accentuating the effect of vitamin E on the oxidative stability of longissimus dorsi muscle was not found.

Effects of sugars on post-mortem glycolysis in bovine muscle mince

Meat Science ◽  
1988 ◽  
Vol 23 (3) ◽  
pp. 211-225 ◽  
Author(s):  
O.A. Young ◽  
S.M. Humphrey ◽  
D.J.C. Wild
Keyword(s):  
Post Mortem ◽  
Bovine Muscle

The effect of slaughter handling system on pig welfare and meat quality

1992 ◽  
Vol 1992 ◽  
pp. 59-59
Author(s):  
C.M Weeding ◽  
E.J. Hunter ◽  
H.J. Guise ◽  
R.H.C. Penny
Keyword(s):  
Meat Quality ◽  
Analysis Of Variance ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Handling System ◽  
Longissimus Dorsi Muscle ◽  
Single File ◽  
Dorsi Muscle ◽  
Muscle Ph

Pigs from 4 farms were slaughtered at 2 abattoirs, each with 2 slaughter handling systems. Pigs at abattoir 1 were electrically stunned, either in a floor pen holding 5 pigs or a race restrainer. A straight race 1m wide led to the floor pen. A stepped collection pen and single file race led to the race restrainer. At abattoir 2 a single file curved race led to a floor pen with electrical stunning and a circular collection pen led to a double race and dip-lift C02 stunner. Each replicate involved 2 farms sending 50 pigs to each abattoir. There were 16 replicates (3200 pigs). Stun system had a significant effect on the development of early rigor, muscle pH, muscle colour and skin blemish (GLM Analysis of Variance). At abattoir 1, pigs slaughtered through the race restrainer had a greater tendency to develop early rigor and more skin blemish. Pigs slaughtered through the race restrainer also had lower pH in the m. longissimus dorsi at both initial and ultimate readings post mortem. In general, pH readings were higher than would be expected in the pig m. longissimus dorsi. Muscle reflectance was higher in the m. longissimus dorsi of pigs slaughtered through the race restrainer at both initial and ultimate readings. Significant differences between means at abattoir 1 (two-sample t-tests) are contained in Table 1. At abattoir 2, the floor pen produced carcases with a greater tendency to develop early rigor and more skin blemish. There were no significant differences in muscle pH or colour. Significant differences between means at abattoir 2 (two-sample t-tests) are contained in Table 2.

Histological Studies of Post-Mortem Changes in Sarcomere Length as Related to Bovine Muscle Tenderness

1966 ◽  
Vol 31 (6) ◽  
pp. 825-828 ◽  
Author(s):  
ROBERT H. GOTHARD ◽  
A. M. MULLINS ◽  
R. F. BOULWARE ◽  
S. L. HANSARD
Keyword(s):  
Sarcomere Length ◽  
Post Mortem ◽  
Histological Studies ◽  
Bovine Muscle ◽  
Muscle Tenderness

Post-mortem metabolism in fresh porcine, ovine and frozen bovine muscle

Meat Science ◽  
1987 ◽  
Vol 19 (1) ◽  
pp. 1-14 ◽  
Author(s):  
Peter Lundberg ◽  
Hans J. Vogel ◽  
Stefan Fabiansson ◽  
Håkan Ruderus
Keyword(s):  
Post Mortem ◽  
Bovine Muscle
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