The aim of the study was to perform a comparative evaluation of the histological structure of the following pork ham muscles: the semimembranosus muscle (musculus semimembranosus) and the quadriceps muscle of thigh (musculus quadriceps femoris) and to compare the extent of these changes following the injection with a curing brine under the pressure of 0.5 MPa, plasticization (massaging) in vacuum conditions and pasteurisation. Muscles for investigations were collected from carcasses 24 h after slaughter. The injected curing brine contained, among others, sodium chloride and polyphosphates. In order to perform histometric measurements at each phase of the experiment, histological preparations were made which were stained with the assistance of the HE method (hematoxylin and eosin). Measurements were conducted with the assistance of the computer image analysis (CIA) using for this purpose MultiScan software. Microscope pictures were characterised on the basis of the following muscle fibres parameters: cell cross-section area, cell circumference, as well as Feret’s H and V diameters. In addition, percentage proportion of muscle fibres and their quantity in the analysed field of vision were calculated. The shape of the fibres cross-section was determined on the basis of the ratio of Feret’s H and V diameters. The results of all measurements were tested for the significance level at p = 0.05. The performed comparative analysis of structure parameters showed that the cross-section area of cells of the quadriceps muscle of thigh was smaller than that of the semimembranosus muscle. Its increase in the former was caused, primarily, by the pasteurisation process, while in the second one – by the injection with brine. The massaging process resulted in more regular shapes of cells of the quadriceps muscle of thigh than of those of the semimembranosus muscle as evidenced by the value of the H/V quotient close to 1. Following pasteurisation, both the area and the circumference of the muscle fibres of the m. quadriceps femoris increased further, while the value of H/V in both muscles did not differ statistically significantly despite significant differences after massaging.
|MLA||Gajewska-Szczerbal, Hanna, et al. "Changes in pork muscles structure parameters in the course of curing and pasteurisation." Nauka Przyr. Technol. 3.4 (2009): #127.|
|APA||Hanna Gajewska-Szczerbal, Mirosława Krzywdzińska-Bartkowiak, Donata Jarmołowska-Jurczyszyn (2009). Changes in pork muscles structure parameters in the course of curing and pasteurisation. Nauka Przyr. Technol. 3 (4), #127|
|ISO 690||GAJEWSKA-SZCZERBAL, Hanna, KRZYWDZIńSKA-BARTKOWIAK, Mirosława, JARMOłOWSKA-JURCZYSZYN, Donata. Changes in pork muscles structure parameters in the course of curing and pasteurisation. Nauka Przyr. Technol., 2009, 3.4: #127.|
Instytut Technologii Mięsa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33