Cold shortening decreases the tenderization of <i>Biceps femoris</i> muscle from lambs

FAUSTO, Daiane Aparecida; LIMA, Marcella Arcaro de; RAMOS, Patricia Maloso; PERTILE, Simone Fernanda Nedel; SUSIN, Ivanete; DELGADO, Eduardo Francisquine

doi:10.1590/S1519-99402017000100003

home Sumário navigate_before Anterior Atual Seguinte navigate_next

home Sumário

Medicina Veterinária Preventiva • Rev. bras. saúde prod. anim. 18 (1) • Mar 2017 • https://doi.org/10.1590/S1519-99402017000100003 linkcopy

Cold shortening decreases the tenderization of Biceps femoris muscle from lambs

Encurtamento do sarcômero diminui o amaciamento do músculo “Biceps femoris” de ovinos

Authorship SCIMAGO INSTITUTIONS RANKINGS

SUMMARY

This study evaluates the effects of Normal Shortening (NS) and Cold Shortening (CS) in sarcomere length, Warner-Bratzler shear force (WBS) and tenderization process examined by Myofibrillar Fragmentation Index (MFI). The Biceps femoris muscle from ten Dorper x Santa Inês lambs was randomly assigned to 1) NS = cooling of the muscle in the carcass for 24 hours in a cold room at 4°C; or 2) CS = rapid cooling, in ice bath, of the muscle removed from the carcass immediately after slaughter. Sarcomere Length (SL) was determined in the collected samples 24 hours after slaughter and WBS and MFI in the aging periods (1 or 10 days post-mortem). The WBS value of the meat for 1 and 10 days were greater (P<0.05) for CS (4.90 ± 0.42 and 3.73 ± 0.42 kgf, respectively) than NS (4.07 ± 0.36 and 2.98 ± 0.38 kgf, respectively). There were negative correlations between WBS and SL (r= −0.59 and r=−0.69, P< 0.05) at 1 and 10 postmortem, respectively. Furthermore, there were positive correlations for MFI and SL (r= 0.46 and r=0.48, P< 0.05) at days 1 and 10, respectively. These results point to a negative impact of sarcomere cold shortening in the sheep meat tenderization process in the hindlimb muscle.

Keywords: shear force; myofibrillar; proteolysis; meat; Santa Inês

		Cold shortening	Normal shortening	P<	Covariate^* * Carcass frame size was not significant covariate for this feature. Normal shortening: cooling of the muscle in the carcass for 24 hour at cold room at 4°C (NS); Cold shortening: rapid cooling, in ice bath, of the muscle removed from the carcass immediately after slaughter.
	^# # Sarcomere length values was collected in 5 locations in the Biceps femoris muscle from lambs subjected to different cooling regimes (P1 – lateral; P2 – caudal P3 – medial P4: cranial; P5: center). Location P 1	1.36 ± 0.04	1.62 ± 0.04	0.001	0.08
	^# # Sarcomere length values was collected in 5 locations in the Biceps femoris muscle from lambs subjected to different cooling regimes (P1 – lateral; P2 – caudal P3 – medial P4: cranial; P5: center). Location P 2	1.39 ± 0.05	1.63 ± 0.06	0.006	0.76
	^# # Sarcomere length values was collected in 5 locations in the Biceps femoris muscle from lambs subjected to different cooling regimes (P1 – lateral; P2 – caudal P3 – medial P4: cranial; P5: center). Location P 3	1.32 ± 0.02	1.67 ± 0.02	0.001	0.12
	^# # Sarcomere length values was collected in 5 locations in the Biceps femoris muscle from lambs subjected to different cooling regimes (P1 – lateral; P2 – caudal P3 – medial P4: cranial; P5: center). Location P 4	1.32 ± 0.02	1.69 ± 0.02	0.001	0.81
Sarcomere (µm)	^# # Sarcomere length values was collected in 5 locations in the Biceps femoris muscle from lambs subjected to different cooling regimes (P1 – lateral; P2 – caudal P3 – medial P4: cranial; P5: center). Location P 5	1.31 ± 0.03	1.62 ± 0.03	0.001	0.25
	Average	1.35 ± 0.03	1.65 ± 0.03	0.001	0.86
	Maximum	1.49 ± 0.03	1.70 ± 0.04	0.001	0.10
	Minimum	1.26 ± 0.01	1.61 ± 0.02	0.001	0.40
	Muscle length (cm)	18.68 ± 0.68	22.34 ± 0.76	0.003	0.08

Treatment (Treat)	Cold shortening	Normal shortening	< P
Aging (A)	Shear Force (kgf)
T1	4.90^c a, b, c Values followed by different letters differ significantly (P <0.05). ± 0.42	4.07^ab a, b, c Values followed by different letters differ significantly (P <0.05). ± 0.36	-
T10	3.73^b a, b, c Values followed by different letters differ significantly (P <0.05). ± 0.42	2.98^a a, b, c Values followed by different letters differ significantly (P <0.05). ± 0.38	-
Effects
Treatment (Treat)	-	-	0.02
Aging (A)	-	-	0.01
Treat x A	-	-	0.90

	WBS	MFI raw	MFI cooked	Sarcomere length
	WBS	MFI raw	MFI cooked	Average	Maximum	Minimum
T 1
WBS	1	-0.3991*	0.2478	-0.5902*	-0.4768*	-0.5322*
MFI raw	-	1	-0.3639*	0.4608*	0.3352*	0.5134*
MFI cooked	-	-	1	-0.0236	0.1239	-0.0837
T 10
WBS	1	-0.4645*	0.0391	-0.6953*	-0.4539*	-0.6480*
MFI raw	-	1	0.0228	0.4881*	0.4596*	0.3966*
MFI cooked	-	-	1	0.2566	0.3687*	0.2442

vertical_align_top file_download show_chart

more_horizclose
- image
- translate
- link
- article
- vertical_align_top
- file_download
- show_chart
- image
- translate
- link
- article

location_on

UFBA - Universidade Federal da Bahia Avenida Milton Santos, 500 - Ondina , CEP 40170-110 Salvador-BA Brasil, Tel. 55 71 32836725, Fax. 55 71 32836718 - Salvador - BA - Brazil
E-mail: rbspa@ufba.br

rss_feed Acompanhe os números deste periódico no seu leitor de RSS

Acessibilidade / Reportar erro

[TFN1] ^*
Carcass frame size was not significant covariate for this feature. Normal shortening: cooling of the muscle in the carcass for 24 hour at cold room at 4°C (NS); Cold shortening: rapid cooling, in ice bath, of the muscle removed from the carcass immediately after slaughter.

[TFN2] ^#
Sarcomere length values was collected in 5 locations in the Biceps femoris muscle from lambs subjected to different cooling regimes (P1 – lateral; P2 – caudal P3 – medial P4: cranial; P5: center).