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

• 영문명: Effect of Ranging Methods on Sarcomere Length and Palatability Varies between and within Muscles
• 발행기관: 한국축산식품학회
• 저자명: Hwang, In-Ho Thompson, John
• 간행물 정보: 『학술대회논문집』2006년도 정기총회 및 제37차 춘계 국제학술발표대회, 192~195쪽, 전체 4쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2006.05.31

영문 초록

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 μm) 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.

목차

Introduction

Materials and Methods

Results and Discussion

Summary