Department of Histology and Embryology, Faculty of Veterinary Medicine, Ankara University, Ankara, Turkey.
Meat Sci. 2011 Jul;88(3):580-3. doi: 10.1016/j.meatsci.2011.02.021. Epub 2011 Feb 26.
The objective of this study was to examine the effect of muscle stretching on meat quality and ultrastructure of biceps femoris (BF) from beef. After slaughter, the right side of the carcasses were suspended from the Achilles tendon (AS; n=10), while the left sides were re-hanged from the pelvic bone (PS; n=10). Meat quality was evaluated by water holding capacity (WHC), cooking loss (CL), color, shear force (SF) and sarcomere length (SL). As a result, PS had no impact on WHC, CL and color parameters. PS significantly decreased SF values by 7.5% only at 2 days postmortem. At pelvic suspended sides, SL was increased by 0.13 μm, 0.14 μm and 0.12 μm at 2, 7 and 10 days postmortem, respectively (P<0.001). Electron microscopy showed that the ultrastructure of BF have longer sarcomeres and smaller fiber diameter after PS. In conclusion, PS is a useful method for improving tenderness by stretching muscles.
本研究旨在探讨肌肉拉伸对牛肉半腱肌（BF）肉质和超微结构的影响。屠宰后，胴体右侧通过跟腱（AS；n=10）悬挂，左侧通过骨盆（PS；n=10）重新悬挂。通过持水力（WHC）、蒸煮损失（CL）、颜色、剪切力（SF）和肌节长度（SL）评估肉质。结果表明，PS 对 WHC、CL 和颜色参数没有影响。PS 仅在死后 2 天使 SF 值降低了 7.5%。在骨盆悬挂侧，死后 2、7 和 10 天，SL 分别增加了 0.13μm、0.14μm 和 0.12μm（P<0.001）。电子显微镜显示，PS 后 BF 的超微结构具有更长的肌节和更小的纤维直径。综上所述，PS 是一种通过拉伸肌肉来改善嫩度的有效方法。
