Relation of Porcine Muscle Fiber Type and Size to Postmortem Shortening

Publisher Website
Google Scholar
Abstract
NORMAL muscle is composed of at least two different fiber types, red and white. Red muscle fibers are usually myoglobin-rich, small in diameter, high in oxidative enzyme activity and contract slowly; whereas, the white muscle fibers are usually myoglobin-poor, large in diameter, high in phosphorylase activity (Dubowitz and Pearse, 1960) and contract rapidly. Red muscles, which possess a high proportion of the small red fibers, were reported by Beecher, Briskey and Hoekstra (1965) to have longer post-rigor sarcomeres than white muscles. Postmortem temperature and tension development within a muscle are also known to be associated with sarcomere length and fiber diameter. Locker and Hagyard (1963) observed that bovine muscle shortened to a greater extent at 0 C than 14 to 19 C. Galloway and Goll (1967) measured postmortem tension in porcine muscle and reported shortening to be maximal at 2 and 37 C and minimal at 16C. Fiber diameter in bovine muscle has been observed to be inversely related to tenderness and sarcomere length (Locker, 1960; Herring, Cassens and Briskey, 1965). Copyright © 1971. American Society of Animal Science . Copyright 1971 by American Society of Animal Science.

This publication has 0 references indexed in Scilit: