Effect of postmortem conditioning treatments to sheep carcasses on some biophysical characteristics of muscles
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/2000/
JFST-05-88 |
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| Title |
Effect of postmortem conditioning treatments to sheep carcasses on some biophysical characteristics of muscles
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| Creator |
Mahendrakar, N. S.
Dani, N. P. Ramesh, B. S. Amla, B. L. |
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| Subject |
28 Meat, Fish & Poultry
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| Description |
Ewes (age 4-5 yr) of Bannur breed were sacrificed and carcasses subjected to 2 postmortem conditioning treatments, (i) Achilles tendon suspension (conventional) at 2-3 degree C for 24 h, or (ii) pelvic suspension at ambient temp. (26 plus/minus 2 degree C) for 7 h, followed by chilling at 2-3 degree C for 17 h. The data collected on semimembranosus (SM) and semitendinosus (ST) muscles from (i) and (ii) conditioned carcasses were compared with those of fresh (F) muscles dissected out within 1 h postmortem. The results indicated that (i) exerted different restraining influences on different thigh muscles, permitting contraction in SM and stretching in ST muscles, whereas (ii) (delayed chilling) stretched both muscles, the effect being greater in ST than in SM muscles. Pre-rigor muscles, when cooked, shortened most and cold contracted muscles least; stretched muscles shortened more on cooking than cold contracted ones; the interaction of conditioning x cooking was highly significant (P less than 0.01). Pressure cooking induced greater thermal shrinkage than cooking without pressure. Contraction or stretching of muscles on account of carcass suspension posture had no significant (P greater than 0.05) effect on cooking loss and water holding capacity of muscles. [From En summ.]
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| Date |
1988
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Article
PeerReviewed |
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| Identifier |
Mahendrakar, N. S. and Dani, N. P. and Ramesh, B. S. and Amla, B. L. (1988) Effect of postmortem conditioning treatments to sheep carcasses on some biophysical characteristics of muscles. Journal of Food Science and Technology, 25 (6). pp. 340-344. ISSN 0022-1155
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