Effect of muscle stretching on meat quality of biceps femoris from beef

BAYRAKTAROĞLU A. G., KAHRAMAN T.

Meat Science, cilt.88, sa.3, ss.580-583, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 88 Sayı: 3
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.meatsci.2011.02.021
  • Dergi Adı: Meat Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.580-583
  • Anahtar Kelimeler: Achill suspension, Beef, Meat quality, Pelvic suspension, Sarcomere length, Stretching
  • Ankara Üniversitesi Adresli: Evet

Özet

The objective of this study was to examine the effect of muscle stretching on meat quality and ultrastructure of biceps femoris (BF) from beef. After slaughter, the right side of the carcasses were suspended from the Achilles tendon (AS; n = 10), while the left sides were re-hanged from the pelvic bone (PS; n = 10). Meat quality was evaluated by water holding capacity (WHC), cooking loss (CL), color, shear force (SF) and sarcomere length (SL). As a result, PS had no impact on WHC, CL and color parameters. PS significantly decreased SF values by 7.5% only at 2. days postmortem. At pelvic suspended sides, SL was increased by 0.13 μm, 0.14 μm and 0.12 μm at 2, 7 and 10. days postmortem, respectively (P< 0.001). Electron microscopy showed that the ultrastructure of BF have longer sarcomeres and smaller fiber diameter after PS. In conclusion, PS is a useful method for improving tenderness by stretching muscles. © 2011 Elsevier Ltd.