The Experts below are selected from a list of 252 Experts worldwide ranked by ideXlab platform
Robyn Wells - One of the best experts on this subject based on the ideXlab platform.
-
Effect of muscle restraint on sheep meat tenderness with Rigor Mortis at 18°C
Meat Science, 2002Co-Authors: C.e. Devine, Steven R. Payne, Robyn WellsAbstract:Abstract The effect on shear force of skeletal restraint and removing muscles from lamb m. longissimus thoracis et lumborum (LT) immediately after slaughter and electrical stimulation was undertaken at a Rigor temperature of 18°C ( n =15). The temperature of 18°C was achieved through chilling of electrically stimulated sheep carcasses in air at 12°C, air flow 1–1.5 ms −2 . In other groups, the muscle was removed at 2.5 h post-mortem and either wrapped or left non-wrapped before being placed back on the carcass to follow carcass cooling regimes. Following Rigor Mortis, the meat was aged for 0, 16, 40 and 65 h at 15°C and frozen. For the non-stimulated samples, the meat was aged for 0, 12, 36 and 60 h before being frozen. The frozen meat was cooked to 75°C in an 85°C water bath and shear force values obtained from a 1 × 1 cm cross-section. Commencement of ageing was considered to take place at Rigor Mortis and this was taken as zero aged meat. There were no significant differences in the rate of tenderisation and initial shear force for all treatments. The 23% cook loss was similar for all wrapped and non-wrapped situations and the values decreased slightly with longer ageing durations. Wrapping was shown to mimic meat left intact on the carcass, as it prevented significant preRigor shortening. Such techniques allows muscles to be removed and placed in a controlled temperature environment to enable precise studies of ageing processes.
-
effect of muscle restraint on sheep meat tenderness with Rigor Mortis at 18 c
Meat Science, 2002Co-Authors: C.e. Devine, Steven R. Payne, Robyn WellsAbstract:Abstract The effect on shear force of skeletal restraint and removing muscles from lamb m. longissimus thoracis et lumborum (LT) immediately after slaughter and electrical stimulation was undertaken at a Rigor temperature of 18°C ( n =15). The temperature of 18°C was achieved through chilling of electrically stimulated sheep carcasses in air at 12°C, air flow 1–1.5 ms −2 . In other groups, the muscle was removed at 2.5 h post-mortem and either wrapped or left non-wrapped before being placed back on the carcass to follow carcass cooling regimes. Following Rigor Mortis, the meat was aged for 0, 16, 40 and 65 h at 15°C and frozen. For the non-stimulated samples, the meat was aged for 0, 12, 36 and 60 h before being frozen. The frozen meat was cooked to 75°C in an 85°C water bath and shear force values obtained from a 1 × 1 cm cross-section. Commencement of ageing was considered to take place at Rigor Mortis and this was taken as zero aged meat. There were no significant differences in the rate of tenderisation and initial shear force for all treatments. The 23% cook loss was similar for all wrapped and non-wrapped situations and the values decreased slightly with longer ageing durations. Wrapping was shown to mimic meat left intact on the carcass, as it prevented significant preRigor shortening. Such techniques allows muscles to be removed and placed in a controlled temperature environment to enable precise studies of ageing processes.
Bjorn Roth - One of the best experts on this subject based on the ideXlab platform.
-
pre or post mortem muscle activity in atlantic salmon salmo salar the effect on Rigor Mortis and the physical properties of flesh
Aquaculture, 2006Co-Authors: Bjorn Roth, Erik Slinde, Jan ArildsenAbstract:Abstract To distinguish between stress, exercise and physical burst and their effect on flesh quality, 30 Atlantic salmon ( Salmo salar ) were on three occasions either killed, rested or acutely stressed. Of the 20 rested salmon killed, 10 of the carcasses were exercised electrically, applying pulsed direct current at 5 V, 5 Hz for 2 min. Results show that electrically stimulated fish had the fastest onset of Rigor Mortis (2–4 h), while the stressed fish had a later onset of Rigor Mortis (4–24 h). The control group had the latest onset of Rigor (12–36 h), and the average Rigor index was generally low. No difference could be detected in texture properties measured as gaping, shear force or drip loss between the electrically stimulated and the rested fish. However, the stressed fish had a significantly higher drip loss, gaping score and softer texture than the rested fish. In the scenario of stress, these results indicate that there are mechanisms other than energy metabolism and Rigor Mortis that are the source for activating proteases and thereby accelerating the post mortem softening of the flesh. The reason may lay in physical stress of the muscle fibrils and connective tissue as a direct result of bursts of physical activity in attempts to flight.
-
The Effect of Stunning Methods on Rigor Mortis and Texture Properties of Atlantic Salmon (Salmo Salar)
Journal of Food Science, 2002Co-Authors: Bjorn Roth, Dag Moeller, J.o. Veland, Albert K. Imsland, E. SlindeAbstract:Shear force and Rigor Mortis were used to evaluate the post-mortem changes of muscle texture in Atlantic salmon (Salmo salar). The fish were either stunned with carbon dioxide (CO2), electricity, or percussion prior to slaughter. The pre-mortem stress during CO2 stunning resulted in an earlier onset and resolution of Rigor Mortis, and accelerated post-mortem softening of the muscle tissue as compared to the other stunning methods. No significant differences, either in development of Rigor Mortis or shear force, were seen between fish that were stunned with electricity or by percussion. Consequently electricity can be used for stunning fish prior to slaughter.
Jan Arildsen - One of the best experts on this subject based on the ideXlab platform.
-
pre or post mortem muscle activity in atlantic salmon salmo salar the effect on Rigor Mortis and the physical properties of flesh
Aquaculture, 2006Co-Authors: Bjorn Roth, Erik Slinde, Jan ArildsenAbstract:Abstract To distinguish between stress, exercise and physical burst and their effect on flesh quality, 30 Atlantic salmon ( Salmo salar ) were on three occasions either killed, rested or acutely stressed. Of the 20 rested salmon killed, 10 of the carcasses were exercised electrically, applying pulsed direct current at 5 V, 5 Hz for 2 min. Results show that electrically stimulated fish had the fastest onset of Rigor Mortis (2–4 h), while the stressed fish had a later onset of Rigor Mortis (4–24 h). The control group had the latest onset of Rigor (12–36 h), and the average Rigor index was generally low. No difference could be detected in texture properties measured as gaping, shear force or drip loss between the electrically stimulated and the rested fish. However, the stressed fish had a significantly higher drip loss, gaping score and softer texture than the rested fish. In the scenario of stress, these results indicate that there are mechanisms other than energy metabolism and Rigor Mortis that are the source for activating proteases and thereby accelerating the post mortem softening of the flesh. The reason may lay in physical stress of the muscle fibrils and connective tissue as a direct result of bursts of physical activity in attempts to flight.
C.e. Devine - One of the best experts on this subject based on the ideXlab platform.
-
Effect of muscle restraint on sheep meat tenderness with Rigor Mortis at 18°C
Meat Science, 2002Co-Authors: C.e. Devine, Steven R. Payne, Robyn WellsAbstract:Abstract The effect on shear force of skeletal restraint and removing muscles from lamb m. longissimus thoracis et lumborum (LT) immediately after slaughter and electrical stimulation was undertaken at a Rigor temperature of 18°C ( n =15). The temperature of 18°C was achieved through chilling of electrically stimulated sheep carcasses in air at 12°C, air flow 1–1.5 ms −2 . In other groups, the muscle was removed at 2.5 h post-mortem and either wrapped or left non-wrapped before being placed back on the carcass to follow carcass cooling regimes. Following Rigor Mortis, the meat was aged for 0, 16, 40 and 65 h at 15°C and frozen. For the non-stimulated samples, the meat was aged for 0, 12, 36 and 60 h before being frozen. The frozen meat was cooked to 75°C in an 85°C water bath and shear force values obtained from a 1 × 1 cm cross-section. Commencement of ageing was considered to take place at Rigor Mortis and this was taken as zero aged meat. There were no significant differences in the rate of tenderisation and initial shear force for all treatments. The 23% cook loss was similar for all wrapped and non-wrapped situations and the values decreased slightly with longer ageing durations. Wrapping was shown to mimic meat left intact on the carcass, as it prevented significant preRigor shortening. Such techniques allows muscles to be removed and placed in a controlled temperature environment to enable precise studies of ageing processes.
-
effect of muscle restraint on sheep meat tenderness with Rigor Mortis at 18 c
Meat Science, 2002Co-Authors: C.e. Devine, Steven R. Payne, Robyn WellsAbstract:Abstract The effect on shear force of skeletal restraint and removing muscles from lamb m. longissimus thoracis et lumborum (LT) immediately after slaughter and electrical stimulation was undertaken at a Rigor temperature of 18°C ( n =15). The temperature of 18°C was achieved through chilling of electrically stimulated sheep carcasses in air at 12°C, air flow 1–1.5 ms −2 . In other groups, the muscle was removed at 2.5 h post-mortem and either wrapped or left non-wrapped before being placed back on the carcass to follow carcass cooling regimes. Following Rigor Mortis, the meat was aged for 0, 16, 40 and 65 h at 15°C and frozen. For the non-stimulated samples, the meat was aged for 0, 12, 36 and 60 h before being frozen. The frozen meat was cooked to 75°C in an 85°C water bath and shear force values obtained from a 1 × 1 cm cross-section. Commencement of ageing was considered to take place at Rigor Mortis and this was taken as zero aged meat. There were no significant differences in the rate of tenderisation and initial shear force for all treatments. The 23% cook loss was similar for all wrapped and non-wrapped situations and the values decreased slightly with longer ageing durations. Wrapping was shown to mimic meat left intact on the carcass, as it prevented significant preRigor shortening. Such techniques allows muscles to be removed and placed in a controlled temperature environment to enable precise studies of ageing processes.
Kanehisa Hashimoto - One of the best experts on this subject based on the ideXlab platform.
-
The Effect of Thermal Acclimation on Rigor Mortis Progress of Carp Stored at Different Temperatures
Nippon Suisan Gakkaishi, 2008Co-Authors: Gyu-chul Hwang, Muneaki Iwamoto, Shugo Watabe, Hideki Ushio, Kanehisa HashimotoAbstract:Carp were acclimated to 10 and 30°C, and examined for Rigor Mortis progress, along with ATP and creatine phosphate degradation and lactate accumulation, during storage at 0, 10, and 20°C. Rigor Mortis progress and related biochemical changes were slower with the cold-acclimated than with the warm-acclimated carp during storage at 0 or 10°C, and vice versa at 20°C. Myofibrillar Mg2+- ATPase activity was higher with cold-acclimated than with warm-acclimated carp irrespec-tive of reaction temperature. Ca2+ uptake rate of sarcoplasmic reticulum (SR) from cold-ac-climated carp was higher than that from warm-acclimated one at reaction temperatures of 0 and 10°C, whereas, both groups did not exhibit any significant difference from each other at 20°C. Therefore, differences in Rigor Mortis progress during storage at 0 or 10°C between the cold- and warm-acclimated carp could have resulted from a slower Ca2+ uptake by SR of the warm-acclimat-ed carp at these storage temperatures, whereas differences at 20°C could be attributed to a higher myofibrillar Mg2+-ATPase activity with the cold-acclimated carp.
-
Short Thermal Treatment Effect on Carp Myofibril and Sarcoplasmic Reticulum: Possible Mechanisms in Rigor Mortis Acceleration by “Arai” Treatment
Journal of Food Science, 1991Co-Authors: Shugo Watabe, Hideaki Yamanaka, Hideki Ushio, Gyu-chul Hwang, Keiko Hatae, Kanehisa HashimotoAbstract:Inorganic γ-phosphate liberation from ATP by carp myofibrillar ATPase was measured at 0-60°C to elucidate mechanisms in Rigor Mortis acceleration of sliced carp muscle during washing at a moderately high temperature.
-
Studies on prolongation of pre-Rigor period of fish. IV. Comparison of Rigor-Mortis progress between wild and cultured plaices.
Nippon Suisan Gakkaishi, 1990Co-Authors: Muneaki Iwamoto, Hideaki Yamanaka, Shugo Watabe, Kanehisa HashimotoAbstract:Wild and cultured plaices were compared in terms of Rigor-Mortis progress during storage at 0° and 10°C. When spiked at the brain, both wild and cultured plaices exhibited the Rigor-Mortisonset after 3h at 0°C and after 6h at 10°C. They attained the full-Rigor state after 21h at 0°C. At 10°C, wild plaice was relatively slower in Rigor-Mortis progress: It attained the full-Rigor state after 32h while the cultured one had not yet done so. When killed while struggling and stored at 10°C, both types of fish set on Rigor-Mortis after 2h and attained the full-Rigor state after 8h. In the muscle, ATP degradation and lactate accumulation proceeded essentially in parallel to Rigor-Mortis progress. When spiked and stored at 0°C, both types of plaice showed a decrease of muscle ATP concentration from 6-7μmol/g at the start to less than 1μmol/g after 15-18h, the time when the lactate level reached the maximum of 35-40μmol/g. When stored at 10°C, both plaices showed corresponding levels of both compounds after 32h. When killed while struggling and stored at 10°C, both types of plaice showed a low level of ATP even immediately after death, the level further decreasing to less than 1μmol/g after 2-4h. They attained the maximum lactate accumulation of 35-40μmol/g after 6h. It was concluded that Rigor-Mortis of plaice, either wild or cultured, was accelerated by both ice storage and by the death while struggling.
-
Studies on prolongation of preRigor period of fish. III. Rigor-Mortis progress and its temperature-dependency in several marine fishes.
Nippon Suisan Gakkaishi, 1990Co-Authors: Muneaki Iwamoto, Hideaki Yamanaka, Shugo Watabe, Hiroki Abe, Kanehisa HashimotoAbstract:Yellowtail, bartailed flathead and Japanese striped knifejaw were spiked at the brain, and stored at O°and 10°C. Yellowtail set in Rigor-Mortis after 2h, irrespective of storage temperature, attaining the full-Rigor state after 7h at O°C and 15h at 10°C. Rigor-Mortis of bartailed flathead started after 10h at O°C and 13h at 10°C. This species reached the full-Rigor state after 20h at O°C and 40h at 10°C. In the case of Japanese striped knifejaw, Rigor-Mortis began to appear immediately after killing at O°C whereas after 4h at 10°C. The full-Rigor state was attained with this fish after 13 and 20h, respectively, in the above order of storage temperature. Therefore, Rigor-Mortis proceeded roughly two times slower at 10°C than at O°C, regardless of fish species. In accordance with Rigor-Mortis progress, the muscle of each species showed a 2-3 times slower decrease of ATP concentration when stored at 10°C than when stored at O°C. Disappearance of creatine phosphate preceded that of ATP while lactate accumulation was nearly maximal when ATP disappeared, irrespective of fish species and storage temperature. No marked differences in initial ATP concentration were observed among the fish species examined. The highest lactate level was encountered in yellowtail which exhibited the fastest progress of Rigor-Mortis at either storage temperature. Japanese striped knifejaw showed a much lower accumulation of lactate than yellowtail, the accumulation of which was even lower than that in bartailed flathead. On the other hand, RigorMortis progress of Japanese striped knifejaw was comparable to that of yellowtail and somewhat faster than that of bartailed flathead.
