Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/4519
Title: Effects of post mortem temperature on rigor tension, shortening and pH in ostrich muscle
Authors: Hoffman, Louwrens C 
Britz, Trevor J 
Botha, Sune C 
Keywords: Cold-shortening;Hot-deboning;Muscle shortening;Ostrich;Rate of pH decline;Rigor mortis;Rigor shortening;Rigor tension
Issue Date: 2008
Publisher: South African Society for Animal Science
Abstract: Fully developed rigor mortis in muscle is characterised by maximum loss of extensibility. The course of post mortem changes in ostrich muscle was studied by following isometric tension, shortening and change in pH during the first 24 h post mortem within muscle strips from the muscularis gastrocnemius, pars interna at constant temperatures of 7 °C and 37 °C. Maximum shortening was significantly higher at 37 °C (33.4 ± 3.57%) than at 7 °C (10.7 ± 2.63%). The rate of rigor development was temperature dependent, reaching a maximum tension at 4.08 ± 3.89 h post mortem in muscle strips at 37 °C; while at 7 °C maximum tension was reached at 10.5 ± 6.47 h post mortem. It was concluded that the completion of rigor occurred at the point of minimum pH
URI: http://hdl.handle.net/11189/4519
Appears in Collections:Appsc - Journal Articles (DHET subsidised)
Ms. Sune Henning

Files in This Item:
File Description SizeFormat 
Hoffman_LC_Britz_TJ_Botha_SC_2008.pdfMain Article112.13 kBMicrosoft Word XMLView/Open
Show full item record

Page view(s)

29
Last Week
0
Last month
2
checked on Oct 22, 2018

Download(s)

8
checked on Oct 22, 2018

Google ScholarTM

Check


This item is licensed under a Creative Commons License Creative Commons