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

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Gels: Structures, Properties, and Functions

Part of the book series: Progress in Colloid and Polymer Science ((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.

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Author information

Authors and Affiliations

  1. Department of Food Science, Faculty of Science, Rakuno Gakuen, 069-8501, Evetsu, Hokkaido, Japan

    T. Iwasaki

Authors
  1. T. Iwasaki
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  2. Y. Hasegawa
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  3. K. Yamamoto
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  4. K. Nakamura
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Corresponding author

Correspondence to T. Iwasaki .

Editor information

Editors and Affiliations

  1. Graduate School of Sciences Dept. Physics, Kyushu University, 6-10-1 Hakozaki, Fukuoka, 812-8581, Japan

    Masayuki Tokita

  2. Graduate School of Human Life Sciences Dept. Food and Human Health Sciences, Osaka City University, 3-3-138 Sugimoto, Osaka, 558-5858, Japan

    Katsuyoshi Nishinari

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© 2009 Springer-Verlag Berlin Heidelberg

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Iwasaki, T., Hasegawa, Y., Yamamoto, K., Nakamura, K. (2009). The Relationship Between the Changes in Local Stiffness of Chicken Myofibril and the Tenderness of Muscle During Postmortem Aging. In: Tokita, M., Nishinari, K. (eds) Gels: Structures, Properties, and Functions. Progress in Colloid and Polymer Science, vol 136. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-00865-8_28

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