Properties of intramuscular connective tissue in pork and poultry with reference to weakening of structure

摘要: The most common connective tissue research in meat science has been conducted on the properties of intramuscular (IMCT) connection with eating quality meat. From chemical and physical meat, researchers have concluded that from animals younger than physiological maturity is tender. In pork poultry, different challenges raised: structure cooked weakened. extreme cases raw porcine M. semimembranosus (SM) turkey pectoralis superficialis (PS) can be peeled off strips along perimysium which surrounds muscle fibre bundles (destructured meat), when cooked, slices disintegrate. Raw chicken generally very soft it even mushy. overall aim this thesis was to study thermal IMCT SM order see if these were association destructured characterise poultry PS. First a 'baseline' stability light coloured (SM longissimus dorsi pigs PS poultry) dark (M. infraspinatus combination quadriceps femoris iliotibialis lateralis muscles necessary. Thereafter, investigated whether fibres differed normal muscles. Collagen content also solubility higher poultry. especially high muscles, approx. 30 %, comparison However, collagen similar Thermal shrinkage occurred at approximately 65 °C It lower temperature although difference not always significant. onset peak temperatures exhibiting ten lowest highest ultimate pH values (onset: 59.4 vs. 60.7 °C, peak: 64.9 65.7 °C). As paler PSE (pale, soft, exudative) phenomenon could ruled out. cross sectional area (CSA), number capillaries per CSA sarcomere length Drip loss clearly conclusion, vary between One feature directly associated weakening structure. Poultry breast homogenous within species.