Effects of post mortem temperature on rigor tension, shortening and pH in ostrich muscle

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dc.contributor.author Botha, S. StC.
dc.contributor.author Hoffman, L. C.
dc.contributor.author Britz, T. J.
dc.date.accessioned 2011-09-23T06:36:39Z
dc.date.available 2011-09-23T06:36:39Z
dc.date.issued 2008
dc.identifier.citation Botha, S. StC., Hoffman, L. C. & Britz, T. J. 2008. Effects of post mortem temperature on rigor tension, shortening and pH in ostrich muscle. South African Journal of Animal Science, 38(3), 184-192. en_ZA
dc.identifier.uri http://hdl.handle.net/10019.1/16441
dc.description The original publication is available at http://www.sasas.co.za/ en_ZA
dc.description.abstract ABSTRACT: Fully developed rigor mortis in muscle is characterised by maximum loss of extensibility. The course of post mortem changes in ostrich muscle was studied by following isometric tension, shortening and change in pH during the first 24 h post mortem within muscle strips from the muscularis gastrocnemius, pars interna at constant temperatures of 7 °C and 37 °C. Maximum shortening was significantly higher at 37 °C (33.4 ± 3.57%) than at 7 °C (10.7 ± 2.63%). The rate of rigor development was temperature dependent, reaching a maximum tension at 4.08 ± 3.89 h post mortem in muscle strips at 37 °C; while at 7 °C maximum tension was reached at 10.5 ± 6.47 h post mortem. It was concluded that the completion of rigor occurred at the point of minimum pH. en_ZA
dc.format.extent p. 184-192 : ill.
dc.language.iso en_ZA en_ZA
dc.publisher South African Society for Animal Science en_ZA
dc.subject Rigor mortis en_ZA
dc.subject Rigor tension en_ZA
dc.subject Muscle shortening en_ZA
dc.subject Rigor shortening en_ZA
dc.subject Ostrich meat -- Quality en_ZA
dc.subject Cold-shortening en_ZA
dc.subject Hot-deboning en_ZA
dc.subject Rate of pH decline en_ZA
dc.title Effects of post mortem temperature on rigor tension, shortening and pH in ostrich muscle en_ZA
dc.type Article en_ZA
dc.description.version Publishers' version en_ZA
dc.rights.holder South African Society for Animal Science en_ZA


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