Effects of post mortem temperature on rigor tension, shortening and pH in ostrich muscle
Date
2008
Authors
Botha, S. StC.
Hoffman, L. C.
Britz, T. J.
Journal Title
Journal ISSN
Volume Title
Publisher
South African Society for Animal Science
Abstract
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.
Description
The original publication is available at http://www.sasas.co.za/
Keywords
Rigor mortis, Rigor tension, Muscle shortening, Rigor shortening, Ostrich meat -- Quality, Cold-shortening, Hot-deboning, Rate of pH decline
Citation
Botha, S. StC., Hoffman, L. C. & Britz, T. J. 2008. Effects of post mortem temperature on rigor tension, shortening and pH in ostrich muscle. South African Journal of Animal Science, 38(3), 184-192.