J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Anim Sci. 1988. 66:1048-1054.
© 1988 American Society of Animal Science
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Diesbourg, L.
Right arrow Articles by Millman, B. M.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Diesbourg, L.
Right arrow Articles by Millman, B. M.

X-Ray Diffraction Measurements of Postmortem Changes in the Myofilament Lattice of Pork1

L. Diesbourg2, H. J. Swatland3 and B. M. Millman2

University of Guelph, Guelph, Ontario, Canada N1G 2W1

Abstract

Postmortem changes in the lateral spacing between filaments of the longissimus muscle in pork were examined by small-angle x-ray diffraction. Samples that were fixed in glutaraldehyde as soon as they were collected showed a rapid decrease in filament spacing from 1 h to 3 h and then a further, slower decrease to 24 h. Samples that were examined immediately or were kept prior to examination in buffered Ringer's solutions at pH values similar to those expected in the carcass showed a rapid decrease in filament spacing from 1 h to 3 h and then little further change to 24 h. In contrast, samples taken at various times postmortem and stored in Ringer's solutions at pH 7.2 for several hours before examination showed little postmortem change in lattice spacing. Fixed samples showed similar changes to those of unfixed samples, but the lattice spacing always was less in fixed than in unfixed samples. These results support the classic theory that much of the water that may be lost by drip and evaporation from meat originates from the spaces between the filaments. The major factor that caused shrinkage of the filament lattice and loss of water from the fibrils was pH.

Footnotes

1 Research supported by the Nat. Sci. and Eng. Res. Council of Canada and by the Ontario Ministry of Agric. and Food. The technical assistance of Rosalind Blair is gratefully acknowledged.

2 Biophysics Interdepartmental Group, Dept. of Physics.

3 Dept. of Food Sci. and Anim. and Poul. Sci.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1988 by the American Society of Animal Science.