title: Physical changes of significance for early post mortem water distribution in porcine M. longissimus.
abstract: The post mortem changes in water mobility and distribution were followed in porcine muscle (M. longissimus dorsi) samples using continuous low-field NMR relaxation measurements and simultaneous measurement of changes in muscle impedance as an indirect measure of membrane integrity as well as muscle contraction measurements using a rigormeter instrument. Distributed exponential fitting analysis of NMR T(2) relaxation data revealed the presence of three distinct water populations (T(20), T(21), T(22)) within the muscle during its conversion to meat. Comparison of T(2) relaxation patterns and contraction data indicates that rigor development affects the attributes of the T(21) water population and thereby contributes to myofibrillar water characteristics post mortem, as the T(21) water population is believed to reflect inter/intra-myofibrillar water. The volume of the water population believed to reflect extra-cellular water (T(22)) in the living muscle. Early post mortem T(22) decreased slightly within the first 2-3 h post mortem followed by an increase and a change in its characteristic time constant. This was ascribed to an initial muscle cell swelling followed by water being expelled from the cellular space into the extra-myofibrillar space. Comparison of changes in the T(22) water population and impedance characteristics within the muscle during its conversion to meat revealed close relationship between progresses in the two attributes. Obtained data strongly support that the post mortem reorganization of water is closely associated with membrane properties, which moreover was found to affect the final water-holding capacity of the meat. Finally, a model for early post mortem events leading to changes in the distribution of water within muscles is proposed.
authors: Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Foulum, PO Box 50, DK-8830 Tjele, Denmark; Centre of Advanced Food Studies, Department of Dairy and Food Science, Food Technology and Meat Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg, Denmark.
authors: Hanne Christine
authors: HC
authors: Bertram
authors: Annette
authors: A
authors: Schäfer
authors: Katja
authors: K
authors: Rosenvold
authors: Henrik Jørgen
authors: HJ
authors: Andersen