1 edition of The effect of fiber type on the rate of rigor mortis development in broiler muscles found in the catalog.
Written in English
|Statement||by Alan Ray Sams|
|The Physical Object|
|Pagination||ix, 91 leaves :|
|Number of Pages||91|
The rigor mortis question - it is important to examine different muscles in mice due to their different sizes, smaller muscles experience stiffness quicker than larger ones as was reflected in the graph. This may be due to different amounts of oxygen stored in the muscle after death or different tolerances to lactic acid by enzymes in the muscle. These variations in fiber type appear during foetal de-velopment and the fact that their number is definitely fixed at birth (Robelin et al., ) is an evidence of the impor-tance of the foetal period, a key stage in their development. EVOLUTION OF MUSCLE FIBER TYPE DURING THE MUSCLE DEVELOPMENT Muscle fibers are multinucleated cells, they.
The resulting condition, in which muscles are in a state of rigidity (cannot contract or stretch), is called rigor mortis (rigidity of death). Rigor mortis begins hours after death and lasts about 24 hours; then it disappears as proteolytic enzymes from lysosomes digest the cross-bridges. Evaluation of Physical Dimension Changes as Nondestructive Measurements for Monitoring Rigor Mortis Development in Broiler Muscles. Poultry Sci., Progress 01/01/02 to 12/31/02 Outputs Pale, soft, and exudative (PSE) meat is a growing problem in the turkey industry and has been associated with processing conditions such as slow.
Start studying FOS Learn vocabulary, terms, and more with flashcards, games, and other study tools. of feed does a broiler chicken eat for its weight to increase 1 pound? FDA is authorized to regulate various aspects of foods by the following laws except all stages of rigor mortis do not effect the quality of. Effects of postmortem muscle temperature and time on the water-holding capacity of turkey muscle Michael Thomas Lesiak level of glycogen normally associated with fiber type and the capacity for glycolytic or oxidative metabolism. 'C resulted in rigor mortis development at a higher pH, 5 though ATP levels were equivalent. In another Author: Michael Thomas Lesiak.
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The effect of fiber type on the rate of rigor mortis development in broiler muscles Creator: Sams, Alan Ray, Publisher: [s.n.] Publication Date: Language: English Physical Description: ix, 91 leaves: ill.
; 28 cm. The effect of fiber type on the rate of rigor mortis development in broiler muscles. By Alan Ray Sams. Abstract (Thesis) Thesis (Ph. D.)--University of Florida, (Bibliography) Includes bibliographical (Statement of Responsibility) by Alan Ray Sams Rigor mortis (lcsh), Muscles (lcsh), Broilers Author: Alan Ray Sams.
It is desirable to know the rate of rigor mortis development for muscles used for meat that are heterogeneous in fiber type. However, the use of such muscles does not necessarily yield data that are SAMS AND JANKY representative of any specific fiber type, because rate of rigor mortis development in these muscles would be a function of types and proportions of fibers in die by: Biochemical and Structural Effects of Rigor Mortis-Accelerating Treatments in Broiler Pectoralis L.
WALKER, S. SHACKELFORD,3'4 S. BIRKHOLD,1 and A. SAMS1'5 Departments of Poultry Science and Animal Science, Texas A&M University System, College Station, Texas ABSTRACT This study was conducted to elucidate the mechanism of action of two selected rigor mortis Cited by: Rigor mortis in normal postmortem (PM) muscle develops at a faster rate in red fibers than in white fiber muscles; however, chilling has a greater effect in slowing the rate of rigor mortis development in red fibers compared with white fibers (Sams and Janky, ).
In the present study we were able to detect differences in the rate of pH decline between ST, SM and L muscles during rigor mortis development, pH (k) decline rate, between 1 and 24 hours post. The low amperage systems accelerate rigor development and prevent sarcomere shortening in the breast fillet after deboning, while the high amperage systems also induce the additional effect of myofibrillar damage to further improve tenderness.
ES is a complex technology with many factors that need to be controlled for its successful implementation. Rigor Mortis. The development of rigor mortis depends on meat species, muscle type, carcass size and weight, slaughter, processing, and chilling conditions.
Muscles throughout the carcass vary in their rates of temperature and pH decline, due to inherent metabolic differences and muscle size (Jacob and Hopkins, ).Cited by: 2.
Broiler stunning methods and their effects on welfare, rigor mortis, and meat quality Article (PDF Available) in World's Poultry Science Journal 69(01) March with 1, Reads. It is well documented that carcass aging for 4-to 6-h PM, after which time the carcass will have completed rigor mortis (Jones and Grey ), has a positive impact on broiler breast meat.
Rigor mortis development in Turkey breast muscle and the effect of electrical stunning Article (PDF Available) in Poultry Science 79(11) December with 91 Reads How we measure 'reads'. INTRODUCTION. The need to produce a high quantity of meat to support increasing human demand over the world oriented genetic selection toward the production of commercial chickens that are the broiler, chicken meat type, characterized by a high and fast growth rate and by increased breast muscle resulting from an increase in fiber number and diameter (Iwamoto et al., ; Cited by: Rigor Mortis Development at Elevated Temperatures Induces Pale Exudative Turkey Meat Characteristics Article (PDF Available) in Poultry Science 77(1) February with Reads.
effects these ES systems have on rigor mortis development are different for avian white muscle fibers than for avian red muscle fibers. The objective of this study was to compare the two best tenderizing systems of Walker et al.
() (HV + MT and LV + HTC + MT) for their biochemi cal and structural effects on rigoK mortis. Table 1 shows that the addition of the PFA Digestarom® to broiler diets improves meat quality parameters.
Including Digestarom® in the diet increased the final pH of the meat and enhanced its redness. Berri et al. () demonstrated that increased muscle fiber diameter (cross-sectional area), and therefore muscle weight, was associated with reduced postmortem glycolytic activity and lactate.
Sams and Janky () stated that chilling has a greater effect on slowing the rate of rigor mortis development in red fibers as compared with white fibers.
For beef and lamb, employing chilling parameters that minimize cold shortening is important and can be best addressed by ensuring that muscle temperatures are not below 10°C before the pH Cited by: Rigor mortis occurs when muscle extension vanishes through the irresistible coupling of actin and myosin by the consumption of adenosine triphosphate as energy.
To clarify the cause of the differences in the progression of rigor mortis, seven fish species were used as samples.
especially of the pink muscle fiber type, in the dorsal ordinary Author: Yao Wang, Yao Wang, Qin Wang, Katsuya Hirasaka, Kenji Hara, Shigeto Taniyama, Katsuyasu Tachibana.
Start studying Muscle Fiber. Learn vocabulary, terms, and more with flashcards, games, and other study tools. 14 terms. alyviak. Muscle Fiber. STUDY. PLAY. Rigor mortis in a corpse results from the fact that _____. Question options: thick filaments cannot let go of the thin filaments without ATP Review for muscles.
70 terms. Chapter development of rigor mortis, with maximum rigor contraction occurring at the point of a stable and minimum R-value. From data in Tableit was evident that electrical stimulation increased the rate of rigor development compared to nonstimulated meat and that lengthening the duration of stimulation increased the rate of rigor development.
The. (3) Compare the effects carbon dioxide and electrical stunning of broiler chicken have on: a) bleeding efficiency and the occurrence of stunner-induced carcass defects, b) the rate of rigor mortis development and the aging time to achieve tenderness and c) funtional properties and color of the meat.
Postmortem carcass temperature has profound effect on rigor mortis and the physicochemical changes observed in PSE muscles are attributed to postmortem glycolysis, temperature, and pH. Primary processing and further processing have become a matter of concern with respect to nutritional quality of broiler by: The rate and extent of decline of ATP and pH in muscle tissues are inextricably linked to the rate of rigor mortis development.
The results obtained by Wilkinson et al. () showed that the time to full rigor onset was significantly delayed (12 h) in rested fish, whereas the conventional harvest technique led to rapid occurrence of full Author: Aleksandra Daskalova.Rigor Mortis.
Rigor mortis is possibly one of the most well known of the taphonomic changes and is the process that causes the muscles in the body to stiffen resulting in rigidity due to a range of chemical changes in the muscle structure.
Muscle fibers, which in life move because of sliding filament theory, rely on the conversion of ATP to ADP.