Morphological structure properties of the musculus longissimus dorsi in pigs in the process of autolysis
AbstractA multitude of physical and bio-chemical processes take place during autolysis, including ATP break-up (dephosphorylation) that leads to glycogen phosphorylation, intensive accumulation of myofibrillar proteins, concentration of lactic (and phosphorous) acids that affect the state of muscle proteins. This, in turn, affects the technological properties of meat. Histological examination of the longest back muscle of pigs showed a distinct cross-striation of muscle fibers. Histological examination of the longest back muscle of pigs showed a distinct cross-striation of muscle fibers. During autolysis, micro-cracks appeared with minor breaks in sarcolemma, and only some muscle fibers areas had contraction nodes. During autolysis, micro-cracks appeared with minor breaks in sarcolemma, and only some muscle fibers areas had contraction nodes. Raw meat, which was classified as DFD (dark, sticky) according to the quality criteria, had a different structure. Cross-section of its fibers were rounder, fibers were tightly placed to each other, cell structures only slightly damaged. Analysis of the histological and ultrastructural changes in pork of different quality groups shows that the processes of deterioration of muscles in PSE and DFD groups cause significant changes in optical and geometrical properties of the surface and near-surface layers and affect the development of autolytic processes and intensity of destructive changes.
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