title: Effects of postmortem storage on the ultrastructure of the endomysium and myofibrils in normal and callipyge longissimus.
abstract: These experiments were conducted to examine ultrastructural changes in longissimus from normal and callipyge lamb during 14 d of postmortem storage at 4 degrees C. Six crossbred ewe lambs (1/2 Dorset x 1/2 Romanov) were grain-fed and slaughtered at approximately 250 d of age. Leg conformation score was the basis for classifying carcasses into normal and callipyge. The normal and callipyge longissimus had mean Warner-Bratzler shear force of 2.8 (2.7, 2.4, and 3.4) and 9.0 (12.2, 6.9, and 7.9) kg, respectively, after 14 d of postmortem storage. The results of transmission electron microscopy demonstrated ultrastructural changes, including sarcolemma detachment, loss of myofibril lateral attachments, and I-band breaks in normal longissimus. Detachment of sarcolemma from myofibrils occurred in both phenotypes, but it was delayed by several days in callipyge longissimus. Thus, the sarcolemma detachment seems not to contribute significantly to postmortem tenderization. The endomysium of both phenotypes did not change with postmortem storage. In normal longissimus, the percentage of fractured I-bands increased from 0% at d 1 to 11% at d 3 (P<.05) and did not change between 3 and 14 d (15%) postmortem (P>.05). However, postmortem storage did not affect (0 to 3%) the frequency of the I-band breaks in the callipyge longissimus (P>.05). Therefore, the break in the I-band region in postmortem muscle is a change that is associated with postmortem tenderization. We conclude that the major factor responsible for the toughness of meat from callipyge longissimus is the postmortem stability of myofibrils.
authors.affiliation: SRV INRA de Theix, St. Genes Champanelle, France.
authors.forename: R G
authors.initials: RG
authors.lastname: Taylor
authors.forename: M
authors.initials: M
authors.lastname: Koohmaraie
mesh_terms: D000818:Animals; D001947:Breeding; D005260:Female; D005519:Food Preservation; D008297:Male; D008460:Meat / Q000592:standards*; D008854:Microscopy, Electron; D018482:Muscle, Skeletal / Q000648:ultrastructure*; D009210:Myofibrils / Q000648:ultrastructure; D011180:Postmortem Changes; D012508:Sarcolemma / Q000648:ultrastructure; D012518:Sarcomeres / Q000648:ultrastructure; D012756:Sheep / Q000033:anatomy & histology* / Q000235:genetics