Effects of post mortem temperature on rigor tension, shortening and pH in ostrich muscle

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dc.contributor.authorBotha, S. StC.
dc.contributor.authorHoffman, L. C.
dc.contributor.authorBritz, T. J.
dc.date.accessioned2011-09-23T06:36:39Z
dc.date.available2011-09-23T06:36:39Z
dc.date.issued2008
dc.descriptionThe original publication is available at http://www.sasas.co.za/en_ZA
dc.description.abstractABSTRACT: 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.en_ZA
dc.description.versionPublishers' versionen_ZA
dc.format.extentp. 184-192 : ill.
dc.identifier.citationBotha, 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.en_ZA
dc.identifier.urihttp://hdl.handle.net/10019.1/16441
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Animal Scienceen_ZA
dc.rights.holderSouth African Society for Animal Scienceen_ZA
dc.subjectRigor mortisen_ZA
dc.subjectRigor tensionen_ZA
dc.subjectMuscle shorteningen_ZA
dc.subjectRigor shorteningen_ZA
dc.subjectOstrich meat -- Qualityen_ZA
dc.subjectCold-shorteningen_ZA
dc.subjectHot-deboningen_ZA
dc.subjectRate of pH declineen_ZA
dc.titleEffects of post mortem temperature on rigor tension, shortening and pH in ostrich muscleen_ZA
dc.typeArticleen_ZA
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