Acceleration of post-mortem changes in Tsaiya duck (Anas platyrhynchos) breast muscle by lactic acid marination.
1. The effect of lactic acid marination at 5 degrees C on post mortem changes in breast muscle pectoralis major of spent layer Tsaiya duck was studied. 2. Myofibrils were prepared from 0.1 M and 0.2 M lactic acid marinated muscle and control (non-marinated samples) sampled at 0, 1, 3, 7 and 14 d post mortem. 3. Changes in myofibril fragmentation index (MFI), myofibrillar proteins and Z-line structure were examined. 4. Marination of duck breast muscle in lactic acid at 5 degrees C enhanced fragmentation of myofibrils and degradation of myofibrillar proteins and Z-line structure as compared to control samples. 5. In summary, lactic acid marination at 5 degrees C can accelerate the post mortem degradation of myofibrils in Tsaiya duck breast muscle.
Chou
R G
RG
Department of Animal Science, National Chia-Yi Institute of Agriculture, Taiwan.
Tseng
T F
TF
Chen
M T
MT
D000185:Actinin / Q000032:analysis; D000818:Animals; D064211:Connectin; D004372:Ducks; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling; D019344:Lactic Acid; D008460:Meat; D009124:Muscle Proteins / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D009210:Myofibrils / Q000737:chemistry; D011180:Postmortem Changes; D011494:Protein Kinases / Q000032:analysis
D064211:Connectin; D009124:Muscle Proteins; C035620:nebulin; D000185:Actinin; D019344:Lactic Acid; D011494:Protein Kinases