Show simple item record

dc.contributor.authorHughes, J
dc.contributor.authorClarke, F
dc.contributor.authorPurslow, P
dc.contributor.authorWarner, R
dc.date.accessioned2019-06-26T06:00:49Z
dc.date.available2019-06-26T06:00:49Z
dc.date.issued2018
dc.identifier.issn0309-1740
dc.identifier.doi10.1016/j.meatsci.2018.05.011
dc.identifier.urihttp://hdl.handle.net/10072/380785
dc.description.abstractBeef meat colour is impacted by both myoglobin status and the light scattering properties of the muscle, and the specific causative scattering elements of the latter are still unknown. We hypothesize that stretching muscles during rigor will generate a structure which favours light scattering, by increasing the length of the I-band (longer sarcomeres) and that a high rigor temperature will cause protein reconfiguration, changing the muscle structure and promoting light scattering. Muscle fibre fragments were isolated from four beef M. sternomandibularis and subjected to stretching (plus, minus) and three incubation temperatures (5, 15, 35 °C). Reflectance confocal laser scanning microscopy (rCLSM) revealed sarcomere stretching alone was not solely responsible for light scattering development. A high rigor temperature (35 °C) was more favourable for light scattering. Stretching and taking muscle into rigor at 35 °C promoted transverse shrinkage of muscle fibres and increased light scattering and could be applied post-mortem (PM) to reduce the occurrence of problematic dark meat.
dc.description.peerreviewedYes
dc.languageeng
dc.publisherElsevier Science
dc.publisher.placeNetherlands
dc.relation.ispartofpagefrom1
dc.relation.ispartofpageto8
dc.relation.ispartofjournalMeat Science
dc.relation.ispartofvolume145
dc.subject.fieldofresearchFood Sciences not elsewhere classified
dc.subject.fieldofresearchAnimal Production
dc.subject.fieldofresearchChemical Engineering
dc.subject.fieldofresearchFood Sciences
dc.subject.fieldofresearchcode090899
dc.subject.fieldofresearchcode0702
dc.subject.fieldofresearchcode0904
dc.subject.fieldofresearchcode0908
dc.titleA high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
dcterms.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.description.versionPost-print
gro.rights.copyright© 2018 Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International Licence (http://creativecommons.org/licenses/by-nc-nd/4.0/) which permits unrestricted, non-commercial use, distribution and reproduction in any medium, providing that the work is properly cited.
gro.hasfulltextFull Text
gro.griffith.authorClarke, Frank L.


Files in this item

This item appears in the following Collection(s)

  • Journal articles
    Contains articles published by Griffith authors in scholarly journals.

Show simple item record