J. Anim Sci.
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Journal of Animal Science, Vol 79, Issue 4 904-906, Copyright © 2001 by American Society of Animal Science

JOURNAL ARTICLE

Technical note: comparison of myofibril fragmentation index from fresh and frozen pork and lamb longissimus

E. Veiseth, S. D. Shackelford, T. L. Wheeler and M. Koohmaraie
Department of Food Science, Agricultural University of Norway, Aas.

The myofibril fragmentation index (MFI) is strongly associated with indices of meat tenderness, such as Warner-Bratzler shear force and sensory tenderness. The MFI is normally determined on fresh muscle. It is not known whether this index can be determined on frozen muscle. The objective of this experiment was, therefore, to determine whether there is a difference between MFI values of fresh and frozen lamb and pork longissimus. To compare the effect of freezing on MFI, longissimus samples were obtained from eight lamb carcasses at 1, 3, and 15 d postmortem and longissimus samples were obtained from 12 pork carcasses at 3 d postmortem. For each sample, MFI was conducted on both fresh muscle and snap-frozen muscle (frozen in liquid nitrogen and stored 23 to 26 d at -70 degrees C). The R2 between MFI of fresh and frozen muscle was 0.94 and 0.92 for lamb and pork longissimus, respectively. The differences between fresh and frozen MFI were not significant for either species (P > 0.05). These results indicate that it is not necessary to determine MFI on fresh muscle.




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Copyright © 2001 by the American Society of Animal Science.