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Pregledni rad
https://doi.org/10.5513/JCEA01/18.4.1987

The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness

Ana KAIĆ   ORCID icon orcid.org/0000-0003-0509-431X ; University of Zagreb, Faculty of Agriculture, Department of Animal Science and Technology, Svetošimunska cesta 25, 10 000 Zagreb, Croatia
Silvester ŽGUR   ORCID icon orcid.org/0000-0002-2374-2272 ; University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, SI-1230 Domžale, Slovenia

Puni tekst: hrvatski, pdf (1 MB) str. 929-941 preuzimanja: 134* citiraj
APA 6th Edition
KAIĆ, A. i ŽGUR, S. (2017). Utjecaj strukturnih i biokemijskih promjena mišića post mortem na mekoću mesa. Journal of Central European Agriculture, 18 (4), 929-941. https://doi.org/10.5513/JCEA01/18.4.1987
MLA 8th Edition
KAIĆ, Ana i Silvester ŽGUR. "Utjecaj strukturnih i biokemijskih promjena mišića post mortem na mekoću mesa." Journal of Central European Agriculture, vol. 18, br. 4, 2017, str. 929-941. https://doi.org/10.5513/JCEA01/18.4.1987. Citirano 23.10.2021.
Chicago 17th Edition
KAIĆ, Ana i Silvester ŽGUR. "Utjecaj strukturnih i biokemijskih promjena mišića post mortem na mekoću mesa." Journal of Central European Agriculture 18, br. 4 (2017): 929-941. https://doi.org/10.5513/JCEA01/18.4.1987
Harvard
KAIĆ, A., i ŽGUR, S. (2017). 'Utjecaj strukturnih i biokemijskih promjena mišića post mortem na mekoću mesa', Journal of Central European Agriculture, 18(4), str. 929-941. https://doi.org/10.5513/JCEA01/18.4.1987
Vancouver
KAIĆ A, ŽGUR S. Utjecaj strukturnih i biokemijskih promjena mišića post mortem na mekoću mesa. Journal of Central European Agriculture [Internet]. 2017 [pristupljeno 23.10.2021.];18(4):929-941. https://doi.org/10.5513/JCEA01/18.4.1987
IEEE
A. KAIĆ i S. ŽGUR, "Utjecaj strukturnih i biokemijskih promjena mišića post mortem na mekoću mesa", Journal of Central European Agriculture, vol.18, br. 4, str. 929-941, 2017. [Online]. https://doi.org/10.5513/JCEA01/18.4.1987

Sažetak
The aim of this paper was to describe the main structural and biochemical changes of muscles during post-mortem process implicated with meat tenderness. Taking into account complexity of biochemical and structural changes in muscles, meat tenderness is associated with the amount and quality of connective tissue, intramuscular lipid content (marbling), sarcomere length, and myofibrillar protein degradation. In short, more tender meat is associated with lower connective tissue content, higher collagen solubility, greater intramuscular lipid content, longer sarcomeres and greater myofibrillar protein degradation. However, it must be considered that the interactions among the listed factors are complex and dependent on numerous processes during post-mortem such as chilling regime, electrical stimulation, carcass suspension, aging, mechanical tenderization, different marinades, and thermal processing conditions.

Ključne riječi
connective tissue; marbling; myofibrillar protein degradation; sarcomere length; tenderness

Hrčak ID: 189843

URI
https://hrcak.srce.hr/189843

[hrvatski]

Posjeta: 317 *