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dc.contributor.author
Latorre, Maria Emilia
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dc.contributor.author
Velazquez, Diego Ezequiel
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dc.contributor.author
Purslow, Peter
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dc.date.available
2020-01-23T21:00:08Z
dc.date.issued
2018-01
dc.identifier.citation
Latorre, Maria Emilia; Velazquez, Diego Ezequiel; Purslow, Peter; The thermal shrinkage force in perimysium from different beef muscles is not affected by post-mortem ageing; Elsevier; Meat Science; 135; 1-2018; 109-114
dc.identifier.issn
0309-1740
dc.identifier.uri
http://hdl.handle.net/11336/95714
dc.description.abstract
Differences in the thermal shrinkage and collagen solubility between bovine Semitendinosus (ST) and Pectoralis profundus (PP) muscles and their interactions with ageing were evaluated by studying collagen solubility, hydrothermal isometric tension and thermal denaturation properties of intramuscular connective tissue after 5–20 days post-mortem storage at 4 °C. Collagen solubility was higher in ST than in PP muscle at 5–13 days, but the differences between the two muscles decreased at longer ageing times. A small decrease in the peak denaturation temperature of perimysium occurred with increasing ageing times in both muscles. Maximum force in isometrically-heated perimysium was broadly equivalent in both muscles. Although the amount and solubility of collagen varies between muscles and ageing decreases the stability of some of the collagen, thermal shrinkage forces in heated perimysium are not significantly diminished by ageing. These findings support the idea of one collagen fraction easily degraded by ageing and heat, and another more resistant fraction that determines the physical properties of the tissue after ageing and cooking.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
AGEING
dc.subject
COLLAGEN
dc.subject
INTRAMUSCULAR CONNECTIVE TISSUE
dc.subject
MEAT
dc.subject
THERMO-PHYSICAL PROPERTIES
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
The thermal shrinkage force in perimysium from different beef muscles is not affected by post-mortem ageing
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-22T17:47:20Z
dc.journal.volume
135
dc.journal.pagination
109-114
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Latorre, Maria Emilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina
dc.description.fil
Fil: Velazquez, Diego Ezequiel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto de Física de Materiales; Argentina
dc.description.fil
Fil: Purslow, Peter. Universidad Nacional del Centro de la Provincia de Buenos Aires; Argentina
dc.journal.title
Meat Science
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0309174017300451
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.meatsci.2017.09.003
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