Volume 8
Issue 3
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
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
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