Morphological structure properties of the musculus longissimus dorsi in pigs in the process of autolysis

О.М Shchebentovska

doi:10.15421/nvlvet7323

Abstract

A multitude of physical and bio-chemical processes take place during autolysis, including ATP break-up (dephosphorylation) that leads to glycogen phosphorylation, intensive accumulation of myofibrillar proteins, concentration of lactic (and phosphorous) acids that affect the state of muscle proteins. This, in turn, affects the technological properties of meat. Histological examination of the longest back muscle of pigs showed a distinct cross-striation of muscle fibers. Histological examination of the longest back muscle of pigs showed a distinct cross-striation of muscle fibers. During autolysis, micro-cracks appeared with minor breaks in sarcolemma, and only some muscle fibers areas had contraction nodes. During autolysis, micro-cracks appeared with minor breaks in sarcolemma, and only some muscle fibers areas had contraction nodes. Raw meat, which was classified as DFD (dark, sticky) according to the quality criteria, had a different structure. Cross-section of its fibers were rounder, fibers were tightly placed to each other, cell structures only slightly damaged. Analysis of the histological and ultrastructural changes in pork of different quality groups shows that the processes of deterioration of muscles in PSE and DFD groups cause significant changes in optical and geometrical properties of the surface and near-surface layers and affect the development of autolytic processes and intensity of destructive changes.

Highlights

Scientists have studied the issues related to the morphological characteristics of raw meat, changes in the muscle tissue during autolysis and under various mechanical and physical impacts for several decades
It is evident that unjustified introduction of new meat pig genotypes in the breeding and commercial production, intensive type of feeding, changes to technological parameters of rearing, hypodynamia, absence of or minimal pre-slaughter care and handling and failings of primary carcass processing, often lead to decreased natural resistance of animals, abnormal biochemical processes in muscle tissue and manifestations of genetically determined PaleSoft Exudative (PSE) and Dark Firm Dry (DFD) defects of meat (Adutskevych and Belousov, 1971; Kuznyetsov et al, 2002; Kryshtafovych et al, 2007; Kudryashov, 2007)
A multitude of physical and bio-chemical processes take place during autolysis, including ATP break-up that leads to glycogen phosphorylation, intensive accumulation of myofibrillar proteins, concentration of lactic acids that affect the state of muscle proteins

Summary

Introduction

Scientists have studied the issues related to the morphological characteristics of raw meat, changes in the muscle tissue during autolysis and under various mechanical and physical impacts for several decades. It is evident that unjustified introduction of new meat pig genotypes in the breeding and commercial production, intensive type of feeding, changes to technological parameters of rearing, hypodynamia, absence of or minimal pre-slaughter care and handling and failings of primary carcass processing, often lead to decreased natural resistance of animals, abnormal biochemical processes in muscle tissue and manifestations of genetically determined PSE and DFD defects of meat (Adutskevych and Belousov, 1971; Kuznyetsov et al, 2002; Kryshtafovych et al, 2007; Kudryashov, 2007). Soft Exudative (PSE) – pale, soft and watery Another quality organoleptic defect in meat quality is the pH change. This, in turn, affects the technological properties of meat (Kudryashov, 2007)

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