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  • Digitale Medien  (77)
  • 1
    Digitale Medien
    Digitale Medien
    The Effect of pH-Temperature Treatments on the Calcium Accumulating Ability of Purified Sarcoplasmic Reticulum (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: SUMMARY: Pig sarcoplasmic reticulum fragments obtained from the longissimus dorsi muscle at 0- and 24-hours post-mortem were purified by salt extraction and density gradient centrifugation. The calcium uptake activity of 0-hour purified preparations was more than 20-fold higher than that from 24-hr old muscles, but there was no significant difference between fractions for calcium activated ATPase activities. When observed electron microscopically after negative staining, the ultrastructures of the 0. and 24-hour membrane fragments were found to be essentially identical. Incubation of isolated sacroplasmic reticulum fragments at pH 7.2 and 37°C or pH 5.6 and 0°C caused negligible inhibitoin of their calcium accumulating ability. However, treatment at pH 5.6 and 37°C for 1 hr almost completely abolished the sarcoplasmic reticulum calcium uptake. Thus it appears that low muscle pH and high temperature may be responsible for the inactivation of the calcium accumulating ability of the sarcoplasmic reticulum that occurs in situ.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12109.x
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  • 2
    Digitale Medien
    Digitale Medien
    Studies on Bovine Natural Actomyosin 1. Relationship of ATPase and Contractility to Tenderness of Muscle (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: SUMMARY: The effects of muscle tenderness classification and of aging muscle postmortem on ATPase activity and superprecipitation of natural actomyosin were studied. Actomyosin from muscle 12- and 24-hr postmortem had higher ATPase activity than that from 0-hr, 5-day aged or 10-day aged muscle. However, ATPase activity did not usually return to the 0-hr level. No consistent differences were found in actomyosin ATPase activity after the various periods of aging for actomyosins from tough and tender muscle. Superprecipitation of actomyosin was used as a measure of contractility. Actmyosin from 12- and 24-hr postmortem muscle superprecipitated faster than that from 0-hr muscle. However, actomyosin from 5 and 10-day aged muscle superprecipitated less rapidly than that from 12- and 24-hr postmortem muscle. Superprecipitation was more rapid in actomyosin from tough muscle than tender muscle at low KCI concentrations, but this was not true at high KCI concentrations. This observation suggested that actomyosin from tough muscle had a stronger interaction or higher amounts of some protein factor such as α-actinin than did tender muscle.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb12785.x
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  • 3
    Digitale Medien
    Digitale Medien
    Post-Mortem Changes in Subcellular Fractions from Normal and Pale, Soft, Exudative Porcine Muscle. 1. Calcium Accumulation and Adenosine Triphosphatase Activities (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: SUMMARY– Myofibrillar, mitochondrial, heavy sarcoplasmic reticulum and light sarcoplasmic reticulum fractions were isolated by differential centrifugation of homogenates from normal and pale, soft, exudative (PSE) porcine muscle at various times post-mortem. Calcium uptake was measured using a solution containing45Ca++. The oxalate-stimulated calcium accumulating ability of the subcellular fractions declined 5-10 fold between 0 and 24 hr post-mortem. The major portion of this decline occurred in the first hour after death in fractions from PSE muscle but was more gradual in the normal fractions. The ATPase activities of normal and PSE fractions obtained at death did not differ significantly. These activities increased with time post-mortem in most normal fractions but decreased in those from PSE muscle. The subcellular site of ATP hydrolysis post-mortem was discussed. The results obtained point to the potential importance of the relaxing, factor in muscle post-mortem.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb00901.x
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  • 4
    Digitale Medien
    Digitale Medien
    Factors Affecting Collagen Solubility in Bovine Muscles (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: SUMMARY— Solubility of intramuscular collagen was studied as affected by chronological maturity in 15 bovine longissimus dorsi and 15 semimembranosus muscles and as affected by post-mortem contraction state in the semitendinosus of 7 animals. Collagen solubility decreased significantly with each advancing maturity group in both longissimus dorsi and semimembranosus muscles. Collagen solubility was also higher (P 〈 0.05) in the longissimus dorsi than in the semimembranosus, except in the E maturity group. It was also related to panel tenderness in both muscles (r = 0.77 and 0.81 (P 〈 0.01) for longissimus dorsi and semimembranosus muscles, respectively. However, within-maturity group correlations of solubility of collagen and tenderness were low and nonsignificent.Collagen content did not differ significantly in longissimus dorsi muscles of animals of A, B, and E maturity groups; however, the semimembranosus had more collagen (P 〈 0.05) in E than in A and B maturity groups. Collagen content was not related (P 〉 0.05) to panel tenderness in either muscle (r =−0.42 and −0.48 for longissimus dorsi and semimembranosus, respectively). Neither collagen solubility nor collagen content was significantly affected by post-mortem contraction state. Furthermore, collagen solubility did not increase significantly with post-mortem aging up to ten days.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00826.x
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  • 5
    Digitale Medien
    Digitale Medien
    Muscle Properties of Physically Restrained Stressor-Susceptible and Stressor-Resistant Porcine Animals (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: SUMMARY— Studies of the effects of duration of physical restraint of porcine animals revealed breed influences on the responses occurring in muscles. The rate and extent of glycolysis and the color and gross morphology of the muscles of Poland China animals became more severely affected as the duration of restraint increased. The muscles of Chester White animals, however, responded to the stressor initially but, with prolonged restraint, returned to glycolytic and morphological states resembling those of unrestrained animals. The results emphasize the importance of genetic influences on stress responses and resultant muscle morphology and indicate that a specific treatment may ultimately produce opposite effects in animals that differ in susceptibility to stressors.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb00833.x
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  • 6
    Digitale Medien
    Digitale Medien
    Development of an Isotonic-Isometric Rigorometer (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: SUMMARY— A multi-unit rigorometer has been developed to (a) make it possible to study extensibility (isotonic) and tension (isometric) changes in several muscles (red and white) simultaneously, under identical conditions, (b) make it possible to control the environment (aqueous or gaseous) around each of several muscle strips being monitored simultaneously and (c) facilitate additional biochemical studies of isotonic and isometric parameters of fresh and/or glycerinated fibers. The rigorometer is an enclosed, temperature controlled, environmental chamber designed specifically for studies on strips of parallel muscle fibers. The chamber will accommodate six muscle strips of varying sizes and has a wide adjustment for degree of sensitivity. Small cylinders have also been specially designed to facilitate separate controls of aqueous and gaseous environments surrounding each muscle strip. This multi-unit rigorometer is a further development of the rigorometer originally described by Briskey et al. (1962). The details of the design and application of this rigorometer are discussed.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01357.x
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  • 7
    Digitale Medien
    Digitale Medien
    Effect of Temperature on the Time Course of Rigor Mortis in Ox Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Changes in length and ‘extension’ during the onset of rigor mortis in cyclically loaded strips of ox sternomandibularis muscle were found to be markedly different at 1 °C from those at temperatures over the range 537°C. The delay phase of rigor mortis was longer with lower temperature within the range 1.537°C, but was shorter with lower temperature within the range 1.15°C. The onset phase was longer with lower temperature within the range 5–37°, but was shorter at 1° than at 5°C.The change in extension was completed sooner at l° than at 5° or 15°C. At 37°C, by the time the change in extension was complete, acid-labile phosphorus had fallen to a low level, and the ultimate pH was closely approached or reached; but at 1°C, an appreciable amount of acid-labile phosphorus still remained, and the pH was considerably above the ultimate value. The shortening at 1 °C was compared to thaw contracture.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01309.x
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  • 8
    Digitale Medien
    Digitale Medien
    A Quantitative and Morphological Study of Bovine Longissimus Fat Cells (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: SUMMARY— A quantitative and morphological study was made of bovine fat cells from three marbling groups of longissimus muscle. Tracings on acetate paper were made of the visual marbling depots and the area measured at three positions with an ocular grid for both size and distribution of fat cells. Comparisons were also made of subcutaneous, intermuscular and intramuscular fat cell size. Intrafiber lipid accumulation was observed and the average number of red fibers per bundle determined. These results indicate that traceable intramuscular fat is not a good measure of total intramuscular fat. There did not appear to be a consistent medial, central and lateral marbling pattern among the three marbling groups; however, significant differences were apparent within groups. Fat cell size increased with increases in cell mass, marbling and total chemical fat of the muscle.Fat cells accumulated and grew in close proximity to portions of the circulatory system. Lipid deposits adjacent to the muscle contained larger fat cells than was evident in the extrafascicular spaces within the muscle. Intrafiber lipid was readily apparent in approximately 35% of the muscle fibers and probably represented either mitochondria or triglyceride. The interrelationship of subjective marbling scores, chemically determined fat, fat cell size, fat cell distribution and intrafiber lipid characteristics are complex and require complete investigation before the association of muscle fat and meat quality can be resolved.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb00882.x
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  • 9
    Digitale Medien
    Digitale Medien
    Atypical Intrafascicular Accumulation of Fat in Porcine Striated Muscle (1967)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 32 (1967), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: Intrafascicular fat-like cells were observed in striated porcine muscle. Post-mortem muscle appeared normal in color, texture, and visible fat, but Sudan IV staining revealed that certain intrafascicular cells did contain fat.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1967.tb01278.x
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  • 10
    Digitale Medien
    Digitale Medien
    Fiber Arrangement and Micro-Structure of Bovine Longissimus Dorsi Muscle (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Quelle: Blackwell Publishing Journal Backfiles 1879-2005
    Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
    Notizen: An experiment was conducted to establish the fiber arrangement and micro-structure at three sites in the longissimus dorsi of horizontally placed and vertically suspended bovine carcass sides. Fiber angles, from transverse processes, increased markedly from anterior to posterior positions. Conversely, the fiber angles, from the spinous processes, decreased from anterior to posterior positions. In comparison with horizontal placement, vertical suspension released some of the tension on the longissimus dorsi and allowed rearrangement of its internal construction. This rearrange. ment was noted by larger angles, from both the transverse and spinous processes, and shorter sarcomeres in the vertically suspended than in the horizontally placed sides. Differences were also observed in muscle shape and marbling coarseness.
    Materialart: Digitale Medien
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01870.x
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