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The Relationship Between the Changes in Local Stiffness of Chicken Myofibril and the Tenderness of Muscle During Postmortem Aging

  • T. IwasakiEmail author
  • Y. Hasegawa
  • K. Yamamoto
  • K. Nakamura
Part of the Progress in Colloid and Polymer Science book series (PROGCOLLOID, volume 136)

Abstract

We have investigated that the relationship between the stiffness of myofibrils and the tenderness of muscle during postmortem aging. The stiffness (elasticity) of A and I bands as well as Z-line of chicken myofibrils during postmortem aging were measured by atomic force microscope. The stiffness of all regions increased till 12 hr of postmortem, then it decreased to 96 hr. This tendency was the same as the changes of shear force value of whole muscle during postmortem aging. The elasticity of the Z-line of chicken myofibrils treated with calcium ions in the presence of protease inhibitor decreased with treating time. This indicates that the nonenzymatic structural changes of myofibrils is one of the causes of meat tenderization.

Keywords

Atomic Force Microscope Thin Filament Sarcomere Length Thick Filament Local Stiffness 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2009

Authors and Affiliations

  • T. Iwasaki
    • 1
    Email author
  • Y. Hasegawa
  • K. Yamamoto
  • K. Nakamura
  1. 1.Department of Food ScienceFaculty of Science, Rakuno GakuenEvetsuJapan

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