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.
2005
Volume 8
Issue 3
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Dolata W. , Krzywdzińska-Bartkowiak M. , Wajdzik J. 2005. TECHNOLOGICAL EFFECT OF PLASTIFICATION ON CHANGES IN THE MACROSTRUCTURE OF MEAT, EJPAU 8(3), #39.
Available Online: http://www.ejpau.media.pl/volume8/issue3/abs-39.html

TECHNOLOGICAL EFFECT OF PLASTIFICATION ON CHANGES IN THE MACROSTRUCTURE OF MEAT

Włodzimierz Dolata, Mirosława Krzywdzińska-Bartkowiak, Jerzy Wajdzik
Institute of Meat Technology, The August Cieszkowski Agricultural University of Poznan, Poland

 

ABSTRACT



The aim of this study was to assess the range and dynamics of changes in the muscle tissue structure under the influence of the injection and plastification processes, using the macroscopic image computer analysis technique. Ham muscles (m. biceps femoris) were examined fresh, after being injected with curing brine, in the middle of the adopted massaging time, i.e. after 3 h and 20 min (a total of 1200 rotations of the massage machine drum), and after the massaging process was completed, i.e. after 6 h and 40 min of massaging (a total of 2400 rotations of the massage machine drum). The process of plastification caused changes in the structure on the surface of ham muscles, which resulted in an additional binding of the added brine by the muscle protein and facilitated increased extraction of muscle protein outside the muscle. The changes on the surface of the muscles could be observed thanks to the applied computer analysis of macroscopic images.

Key words: computer image analysis, muscle tissue structure, plastification.


Włodzimierz Dolata
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

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

Jerzy Wajdzik
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

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.