ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Beef and rabbit psoas muscle fibers were soaked in a crude muscle cathepsin preparation, collagenase or 2% KCl. Tensile properties (breaking strength and break elongation) and surface ultrastructure were monitored. Cathepsins considerably accelerated decreases in tensile properties found in an un-soaked control while KC1 produced significant but less extreme effects. Collagenase showed similar results for breaking strength but break elongation was only slightly influenced. Surface ultrastructure revealed that KC1 caused a variable loss of structure including collapse and disappearance of striations, swelling and some transverse fiber breakage. Cathepsins speeded and expanded this damage producing multiple breakage with extensive disruption in some cases. These effects are similar to those observed in naturally aged meat and occur at the same temperature and pH. Collagenase treatment, however, initially brought about a shredding and dissolution of collagen fibers followed by disintegration of the sarcolemma and exposure of relatively undamaged myofibrils.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1973.tb02773.x
