Ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturation
The purpose of this study was to show the structural alterations in the short-term frozen surface musculature of slaughtered pigs followed ultrarapid chilling methods.In muscles with normal glycolysis the short-term freezing of the musculature following ultrarapid chilling within 3 h 45 min post mor...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
1992 |
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| Reproduktion: |
Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 |
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| Übergeordnetes Werk: |
in: Meat Science - Amsterdam : Elsevier, 31(1992), 4, Seite 367-380 |
| Übergeordnetes Werk: |
volume:31 ; year:1992 ; number:4 ; pages:367-380 |
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NLEJ188716270 |
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| 245 | 1 | 0 | |a Ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturation |
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| 520 | |a The purpose of this study was to show the structural alterations in the short-term frozen surface musculature of slaughtered pigs followed ultrarapid chilling methods.In muscles with normal glycolysis the short-term freezing of the musculature following ultrarapid chilling within 3 h 45 min post mortem led to cold shortening and in some areas to considerable changes in the transverse striation. The interstitial and interfibrillar spaces revealed severe oedema. The organelles showed, almost without exception, extreme vacuolar alterations and the cell membranes appeared fragmented. The non-frozen musculature of the more slowly chilled control group revealed similar changes but of a minor or less serious nature.In the muscle samples with accelerated glycolytic rates only minor differences were observed between the ultrarapidly chilled and the control musculature.Final evaluation of the effect of these chilling methods can only take place after studying the influence of the ultrastructural changes on the water binding capacity and tenderness of the musculature. | ||
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| 700 | 1 | |a Drommer, W. |4 oth | |
| 700 | 1 | |a Wenzel, S. |4 oth | |
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(DE-627)NLEJ188716270 (DE-599)GBVNLZ188716270 DE-627 ger DE-627 rakwb eng Ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturation 1992 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The purpose of this study was to show the structural alterations in the short-term frozen surface musculature of slaughtered pigs followed ultrarapid chilling methods.In muscles with normal glycolysis the short-term freezing of the musculature following ultrarapid chilling within 3 h 45 min post mortem led to cold shortening and in some areas to considerable changes in the transverse striation. The interstitial and interfibrillar spaces revealed severe oedema. The organelles showed, almost without exception, extreme vacuolar alterations and the cell membranes appeared fragmented. The non-frozen musculature of the more slowly chilled control group revealed similar changes but of a minor or less serious nature.In the muscle samples with accelerated glycolytic rates only minor differences were observed between the ultrarapidly chilled and the control musculature.Final evaluation of the effect of these chilling methods can only take place after studying the influence of the ultrastructural changes on the water binding capacity and tenderness of the musculature. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Feldhusen, F. oth Konigsmann, D. oth Kaup, F.-J. oth Drommer, W. oth Wenzel, S. oth in Meat Science Amsterdam : Elsevier 31(1992), 4, Seite 367-380 (DE-627)NLEJ176928758 (DE-600)1491973-4 0309-1740 nnns volume:31 year:1992 number:4 pages:367-380 http://dx.doi.org/10.1016/0309-1740(92)90021-U GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 31 1992 4 367-380 |
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(DE-627)NLEJ188716270 (DE-599)GBVNLZ188716270 DE-627 ger DE-627 rakwb eng Ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturation 1992 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The purpose of this study was to show the structural alterations in the short-term frozen surface musculature of slaughtered pigs followed ultrarapid chilling methods.In muscles with normal glycolysis the short-term freezing of the musculature following ultrarapid chilling within 3 h 45 min post mortem led to cold shortening and in some areas to considerable changes in the transverse striation. The interstitial and interfibrillar spaces revealed severe oedema. The organelles showed, almost without exception, extreme vacuolar alterations and the cell membranes appeared fragmented. The non-frozen musculature of the more slowly chilled control group revealed similar changes but of a minor or less serious nature.In the muscle samples with accelerated glycolytic rates only minor differences were observed between the ultrarapidly chilled and the control musculature.Final evaluation of the effect of these chilling methods can only take place after studying the influence of the ultrastructural changes on the water binding capacity and tenderness of the musculature. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Feldhusen, F. oth Konigsmann, D. oth Kaup, F.-J. oth Drommer, W. oth Wenzel, S. oth in Meat Science Amsterdam : Elsevier 31(1992), 4, Seite 367-380 (DE-627)NLEJ176928758 (DE-600)1491973-4 0309-1740 nnns volume:31 year:1992 number:4 pages:367-380 http://dx.doi.org/10.1016/0309-1740(92)90021-U GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 31 1992 4 367-380 |
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(DE-627)NLEJ188716270 (DE-599)GBVNLZ188716270 DE-627 ger DE-627 rakwb eng Ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturation 1992 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The purpose of this study was to show the structural alterations in the short-term frozen surface musculature of slaughtered pigs followed ultrarapid chilling methods.In muscles with normal glycolysis the short-term freezing of the musculature following ultrarapid chilling within 3 h 45 min post mortem led to cold shortening and in some areas to considerable changes in the transverse striation. The interstitial and interfibrillar spaces revealed severe oedema. The organelles showed, almost without exception, extreme vacuolar alterations and the cell membranes appeared fragmented. The non-frozen musculature of the more slowly chilled control group revealed similar changes but of a minor or less serious nature.In the muscle samples with accelerated glycolytic rates only minor differences were observed between the ultrarapidly chilled and the control musculature.Final evaluation of the effect of these chilling methods can only take place after studying the influence of the ultrastructural changes on the water binding capacity and tenderness of the musculature. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Feldhusen, F. oth Konigsmann, D. oth Kaup, F.-J. oth Drommer, W. oth Wenzel, S. oth in Meat Science Amsterdam : Elsevier 31(1992), 4, Seite 367-380 (DE-627)NLEJ176928758 (DE-600)1491973-4 0309-1740 nnns volume:31 year:1992 number:4 pages:367-380 http://dx.doi.org/10.1016/0309-1740(92)90021-U GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 31 1992 4 367-380 |
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(DE-627)NLEJ188716270 (DE-599)GBVNLZ188716270 DE-627 ger DE-627 rakwb eng Ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturation 1992 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The purpose of this study was to show the structural alterations in the short-term frozen surface musculature of slaughtered pigs followed ultrarapid chilling methods.In muscles with normal glycolysis the short-term freezing of the musculature following ultrarapid chilling within 3 h 45 min post mortem led to cold shortening and in some areas to considerable changes in the transverse striation. The interstitial and interfibrillar spaces revealed severe oedema. The organelles showed, almost without exception, extreme vacuolar alterations and the cell membranes appeared fragmented. The non-frozen musculature of the more slowly chilled control group revealed similar changes but of a minor or less serious nature.In the muscle samples with accelerated glycolytic rates only minor differences were observed between the ultrarapidly chilled and the control musculature.Final evaluation of the effect of these chilling methods can only take place after studying the influence of the ultrastructural changes on the water binding capacity and tenderness of the musculature. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Feldhusen, F. oth Konigsmann, D. oth Kaup, F.-J. oth Drommer, W. oth Wenzel, S. oth in Meat Science Amsterdam : Elsevier 31(1992), 4, Seite 367-380 (DE-627)NLEJ176928758 (DE-600)1491973-4 0309-1740 nnns volume:31 year:1992 number:4 pages:367-380 http://dx.doi.org/10.1016/0309-1740(92)90021-U GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 31 1992 4 367-380 |
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(DE-627)NLEJ188716270 (DE-599)GBVNLZ188716270 DE-627 ger DE-627 rakwb eng Ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturation 1992 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The purpose of this study was to show the structural alterations in the short-term frozen surface musculature of slaughtered pigs followed ultrarapid chilling methods.In muscles with normal glycolysis the short-term freezing of the musculature following ultrarapid chilling within 3 h 45 min post mortem led to cold shortening and in some areas to considerable changes in the transverse striation. The interstitial and interfibrillar spaces revealed severe oedema. The organelles showed, almost without exception, extreme vacuolar alterations and the cell membranes appeared fragmented. The non-frozen musculature of the more slowly chilled control group revealed similar changes but of a minor or less serious nature.In the muscle samples with accelerated glycolytic rates only minor differences were observed between the ultrarapidly chilled and the control musculature.Final evaluation of the effect of these chilling methods can only take place after studying the influence of the ultrastructural changes on the water binding capacity and tenderness of the musculature. Elsevier Journal Backfiles on ScienceDirect 1907 - 2002 Feldhusen, F. oth Konigsmann, D. oth Kaup, F.-J. oth Drommer, W. oth Wenzel, S. oth in Meat Science Amsterdam : Elsevier 31(1992), 4, Seite 367-380 (DE-627)NLEJ176928758 (DE-600)1491973-4 0309-1740 nnns volume:31 year:1992 number:4 pages:367-380 http://dx.doi.org/10.1016/0309-1740(92)90021-U GBV_USEFLAG_H ZDB-1-SDJ GBV_NL_ARTICLE AR 31 1992 4 367-380 |
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ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturation |
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Ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturation |
| abstract |
The purpose of this study was to show the structural alterations in the short-term frozen surface musculature of slaughtered pigs followed ultrarapid chilling methods.In muscles with normal glycolysis the short-term freezing of the musculature following ultrarapid chilling within 3 h 45 min post mortem led to cold shortening and in some areas to considerable changes in the transverse striation. The interstitial and interfibrillar spaces revealed severe oedema. The organelles showed, almost without exception, extreme vacuolar alterations and the cell membranes appeared fragmented. The non-frozen musculature of the more slowly chilled control group revealed similar changes but of a minor or less serious nature.In the muscle samples with accelerated glycolytic rates only minor differences were observed between the ultrarapidly chilled and the control musculature.Final evaluation of the effect of these chilling methods can only take place after studying the influence of the ultrastructural changes on the water binding capacity and tenderness of the musculature. |
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The purpose of this study was to show the structural alterations in the short-term frozen surface musculature of slaughtered pigs followed ultrarapid chilling methods.In muscles with normal glycolysis the short-term freezing of the musculature following ultrarapid chilling within 3 h 45 min post mortem led to cold shortening and in some areas to considerable changes in the transverse striation. The interstitial and interfibrillar spaces revealed severe oedema. The organelles showed, almost without exception, extreme vacuolar alterations and the cell membranes appeared fragmented. The non-frozen musculature of the more slowly chilled control group revealed similar changes but of a minor or less serious nature.In the muscle samples with accelerated glycolytic rates only minor differences were observed between the ultrarapidly chilled and the control musculature.Final evaluation of the effect of these chilling methods can only take place after studying the influence of the ultrastructural changes on the water binding capacity and tenderness of the musculature. |
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The purpose of this study was to show the structural alterations in the short-term frozen surface musculature of slaughtered pigs followed ultrarapid chilling methods.In muscles with normal glycolysis the short-term freezing of the musculature following ultrarapid chilling within 3 h 45 min post mortem led to cold shortening and in some areas to considerable changes in the transverse striation. The interstitial and interfibrillar spaces revealed severe oedema. The organelles showed, almost without exception, extreme vacuolar alterations and the cell membranes appeared fragmented. The non-frozen musculature of the more slowly chilled control group revealed similar changes but of a minor or less serious nature.In the muscle samples with accelerated glycolytic rates only minor differences were observed between the ultrarapidly chilled and the control musculature.Final evaluation of the effect of these chilling methods can only take place after studying the influence of the ultrastructural changes on the water binding capacity and tenderness of the musculature. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ188716270</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707105113.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">070506s1992 xx |||||o 00| ||eng c</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ188716270</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVNLZ188716270</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturation</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">1992</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The purpose of this study was to show the structural alterations in the short-term frozen surface musculature of slaughtered pigs followed ultrarapid chilling methods.In muscles with normal glycolysis the short-term freezing of the musculature following ultrarapid chilling within 3 h 45 min post mortem led to cold shortening and in some areas to considerable changes in the transverse striation. The interstitial and interfibrillar spaces revealed severe oedema. The organelles showed, almost without exception, extreme vacuolar alterations and the cell membranes appeared fragmented. The non-frozen musculature of the more slowly chilled control group revealed similar changes but of a minor or less serious nature.In the muscle samples with accelerated glycolytic rates only minor differences were observed between the ultrarapidly chilled and the control musculature.Final evaluation of the effect of these chilling methods can only take place after studying the influence of the ultrastructural changes on the water binding capacity and tenderness of the musculature.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="f">Elsevier Journal Backfiles on ScienceDirect 1907 - 2002</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Feldhusen, F.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Konigsmann, D.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kaup, F.-J.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Drommer, W.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Wenzel, S.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">in</subfield><subfield code="t">Meat Science</subfield><subfield code="d">Amsterdam : Elsevier</subfield><subfield code="g">31(1992), 4, Seite 367-380</subfield><subfield code="w">(DE-627)NLEJ176928758</subfield><subfield code="w">(DE-600)1491973-4</subfield><subfield code="x">0309-1740</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:31</subfield><subfield code="g">year:1992</subfield><subfield code="g">number:4</subfield><subfield code="g">pages:367-380</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1016/0309-1740(92)90021-U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_H</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-SDJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">31</subfield><subfield code="j">1992</subfield><subfield code="e">4</subfield><subfield code="h">367-380</subfield></datafield></record></collection>
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