Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2007
Volume 10
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Krzywdzińska-Bartkowiak M. , Gajewska-Szczerbal H. 2007. EFFECT OF CURING BY INJECTION METHOD, MASSAGING AND PASTEURIZATION ON HISTOLOGICAL CHANGES OF BOVINE MUSCLES, EJPAU 10(2), #19.
Available Online: http://www.ejpau.media.pl/volume10/issue2/abs-19.html

EFFECT OF CURING BY INJECTION METHOD, MASSAGING AND PASTEURIZATION ON HISTOLOGICAL CHANGES OF BOVINE MUSCLES

Mirosława Krzywdzińska-Bartkowiak, Hanna Gajewska-Szczerbal
Institute of Meat Technology, The August Cieszkowski Agricultural University of Poznan, Poland

 

ABSTRACT



The objective of the investigations was to compare changes in the structure elements of selected cattle muscles taking place under the influence of the injection with curing brine, massaging and pasteurization with the assistance of the computer image analysis. The experimental material comprised: the semi-membranous muscle (musculus semimembranosus) and the lumbar part of the longest muscle of the back (musculus longissimus lumborum) which derived from carcasses of mature cows 5 years old. The analysis of the muscle structure was conducted on the basis of the following parameters of muscle fibres: the surface and circumference, Feret’s H and V diameter, percentage proportion of muscle fibres and their quantity in the analysed field of view. The fibre shape was determined on the basis of the H/V ratio. It was found that the closer its value was to one, the more regular was the shape of fibres. The performed analysis of the elements of the examined cattle muscle structure: musculus semimembranosus and musculus longissimus lumborum showed that they depended on the type of muscles. The brine injection processes and massaging increased the cell volume in the semi-membranous muscle. The cells of the longest muscle of the back underwent contraction following the injection with the curing brine, whereas the plasticisation process increased their surface in relation to the untreated muscles.

Key words: muscle structure, curing, plasticization, pasteurization, computer image analysis.


Mirosława Krzywdzińska-Bartkowiak
Institute of Meat Technology,
The August Cieszkowski Agricultural University of Poznan, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland
ph (+48 61) 848 72 59
fax (+48 61) 848 72 54
email: mirkakb@onet.pl

Hanna Gajewska-Szczerbal
Institute of Meat Technology,
The August Cieszkowski Agricultural University of Poznan, Poland
Wojska Polskiego 31, 60-624 Poznan, Poland

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