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Titolo:
Post mortem energy metabolism and pH development in porcine M-longissimus dorsi as affected by two different cooling regimes. A P-31-NMR spectroscopic study
Autore:
Bertram, HC; Donstrup, S; Karlsson, AH; Andersen, HJ; Stodkilde-Jorgensen, H;
Indirizzi:
Danish Inst Agr Sci, Dept Anim Prod Qual, Res Ctr Foulum, DK-8830 Tjele, Denmark Danish Inst Agr Sci Tjele Denmark DK-8830 Foulum, DK-8830 Tjele, Denmark Aarhus Univ Hosp, MR Res Ctr, Skejby Sygehus, DK-8200 Aarhus N, Denmark Aarhus Univ Hosp Aarhus Denmark N jby Sygehus, DK-8200 Aarhus N, Denmark
Titolo Testata:
MAGNETIC RESONANCE IMAGING
fascicolo: 7, volume: 19, anno: 2001,
pagine: 993 - 1000
SICI:
0730-725X(200109)19:7<993:PMEMAP>2.0.ZU;2-V
Fonte:
ISI
Lingua:
ENG
Soggetto:
NUCLEAR-MAGNETIC-RESONANCE; INTRACELLULAR PH; PORK QUALITY; MEAT QUALITY; TEMPERATURE; MUSCLE; DESIGN; PIGS;
Keywords:
P-31-NMR spectroscopy; temperature; intracellular pH; water-holding capacity; pork;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Clinical Medicine
Citazioni:
34
Recensione:
Indirizzi per estratti:
Indirizzo: Bertram, HC Danish Inst Agr Sci, Dept Anim Prod Qual, Res Ctr Foulum, POB 50, DK-8830 Tjele, Denmark Danish Inst Agr Sci POB 50 Tjele Denmark DK-8830 ele, Denmark
Citazione:
H.C. Bertram et al., "Post mortem energy metabolism and pH development in porcine M-longissimus dorsi as affected by two different cooling regimes. A P-31-NMR spectroscopic study", MAGN RES IM, 19(7), 2001, pp. 993-1000

Abstract

P-31-NMR spectroscopy was carried out on M. longissimus dorsi samples chilled by two different cooling profiles corresponding to commercial batch andtunnel chilling. The half-life of post mortem phosphocreatine (PCr) degradation was found to be significantly less in muscle samples exposed to tunnel chilling (rapid) compared with muscle samples exposed to batch chilling (soft) conditions, while no difference in the post mortem ATP degradation was found. Moreover, the post mortem pH development in the muscle samples differed considerably between the two cooling regimes. A maximum difference ofapprox. 0.25 pH units between the two cooling profiles was observed around150 min post mortem. Theoretical calculations of the registered pH difference between rapid and soft chilling of muscle samples revealed that the temperature effect on the buffer capacity of muscle is the major determining factor in the detected difference in intracellular pH between the two cooling profiles, while any contribution from a temperature - induced delayed progress in the lactate formation post mortem seems negligible. Moreover, calculations on the effect of the registered pH difference between rapid and soft chilling of muscle samples resemble a 2.5 times greater denaturation of myosin in samples which were chilled softly compared with samples chilled more rapidly. Finally, the relationship to the functionality of meats from soft and rapid chilled pork carcasses is discussed. (C) 2001 Elsevier Science Inc. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 05/04/20 alle ore 22:53:25