Release of major ions during rigor mortis development in kid Longissimus dorsi muscle |
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| Authors: | Feidt C Brun-Bellut J |
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| Affiliation: | 1. Department of Agri-Food Production and Environmental Sciences, Section of Animal Sciences, University of Firenze, Via delle Cascine 5, 50144 Firenze, Italy;2. Institute of Biology, Norwegian University for Science and Technology, Trondheim, Norway/Institute of Marine Research, P.O. Box 1870, N-5817 Bergen, Norway;3. Departamento de Zootecnia, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Av. Duque de Caxias Norte 225, Pirassununga, São Paulo, Brazil;4. Department of Animal Medicine, Production and Health, University of Padova, Viale dell''Università 16, 35020 Legnaro, Padova, Italy;1. Departamento de Ingeniería en Alimentos, Universidad de La Serena. Av. Raúl Bitrán, 1305 La Serena, Chile;2. Centro de Estudios Avanzados en Zonas Áridas (CEAZA), Av. Raúl Bitrán, 1305 La Serena, Chile.;3. Departamento de Ingeniería en Alimentos, Universidad del Bio-Bio, Av. Andrés Bello s/n, Chillán, Chile;4. Instituto de Investigación Multidisciplinario en Ciencia y Tecnología, Av. Raúl Bitrán Nachary, Casilla 599, 1305, La Serena, Chile |
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| Abstract: | Ionic strength plays an important role in post mortem muscle changes. Its increase is due to ion release during the development of rigor mortis. Twelve alpine kids were used to study the effects of chilling and meat pH on ion release. Free ions were measured in Longissimus dorsi muscle by capillary electrophoresis after water extraction. All free ion concentrations increased after death, but there were differences between ions. Temperature was not a factor affecting ion release in contrast to ultimate pH value. Three release mechanisms are believed to coexist: a passive binding to proteins, which stops as pH decreases, an active segregation which stops as ATP disappears and the production of metabolites due to anaerobic glycolysis. |
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