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dc.contributor.authorHughes, Jen_US
dc.contributor.authorClarke, Franken_US
dc.contributor.authorPurslow, Pen_US
dc.contributor.authorWarner, Ren_US
dc.date.accessioned2019-05-29T12:37:32Z
dc.date.available2019-05-29T12:37:32Z
dc.date.issued2018en_US
dc.identifier.issn0309-1740en_US
dc.identifier.doi10.1016/j.meatsci.2018.05.011en_US
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.en_US
dc.description.peerreviewedYesen_US
dc.languageEnglishen_US
dc.publisherElsevier Scienceen_US
dc.publisher.placeNetherlandsen_US
dc.relation.ispartofpagefrom1en_US
dc.relation.ispartofpageto8en_US
dc.relation.ispartofjournalMeat Scienceen_US
dc.relation.ispartofvolume145en_US
dc.subject.fieldofresearchFood Sciences not elsewhere classifieden_US
dc.subject.fieldofresearchAnimal Productionen_US
dc.subject.fieldofresearchChemical Engineeringen_US
dc.subject.fieldofresearchcode090899en_US
dc.subject.fieldofresearchcode0702en_US
dc.subject.fieldofresearchcode0904en_US
dc.titleA high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibresen_US
dc.typeJournal articleen_US
dc.type.descriptionC1 - Articlesen_US
dc.type.codeC - Journal Articlesen_US
dcterms.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/en_US
dc.description.versionPost-printen_US
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.en_US
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