THE MECHANISM OF DRIP PRODUCTION - FORMATION OF 2 COMPARTMENTS OF EXTRACELLULAR-SPACE IN MUSCLE POSTMORTEM

被引:144
作者
OFFER, G [1 ]
COUSINS, T [1 ]
机构
[1] INST FOOD RES, BRISTOL LAB, DEPT MUSCLE BIOL, BRISTOL BS18 7DY, AVON, ENGLAND
关键词
MUSCLE; MEAT; WATER; DRIP; EXTRACELLULAR SPACE; LIGHT MICROSCOPY; SCANNING ELECTRON MICROSCOPY;
D O I
10.1002/jsfa.2740580118
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The structural changes occurring post mortem at 10-degrees-C in beef sternomandibularis muscle have been studied by fixing muscles at various times post mortem and examining transverse sections by light microscopy, or transversely cut surfaces by scanning electron microscopy. At 2 h post mortem, the muscle fibres filled the endomysial network and the fibre bundles filled the perimysial network. At 4 to 6 h post mortem, presumably as a result of fibre shrinkage, gaps appeared between the fibre bundles and the perimysial network but at this stage the fibres still filled the endomysial network. Gaps between fibres did not appear until about 24 to 48 h post mortem. It is concluded that at rigor onset, when myofibrils shrink owing to pH fall and the attachment of myosin heads to actin filaments, the fluid expelled accumulates in these two types of extracellular space. Such fluid, especially that accumulating between fibre bundles, is the likely source of drip.
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页码:107 / 116
页数:10
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