Longitudinal vibration interferes with cross-bridge attachment and prevents muscle fibre shrinkage under PSE-like conditions
(2021) In Meat Science 179.- Abstract
The impact of longitudinal vibration on cross-bridge attachments between myofilaments was investigated in single fibres and intact muscle. Sinusoidal length vibration (frequency 50 Hz, amplitude 5% of fibre length) reduced active force by 40% when fibres were activated by elevation of [Ca2+], but did not alter the force when fibres were in rigor state. When vibrated for 30 min in rigor at pH 5.5 and 38 °C (PSE conditions), the lateral shrinkage of the fibres was significantly reduced, suggesting a potential positive influence of vibration on water-holding capacity. In whole muscle incubated at 38 °C until 8 h post mortem, the progress of rigor onset was accessed by measuring the increase in muscle stiffness. Vibration applied... (More)
The impact of longitudinal vibration on cross-bridge attachments between myofilaments was investigated in single fibres and intact muscle. Sinusoidal length vibration (frequency 50 Hz, amplitude 5% of fibre length) reduced active force by 40% when fibres were activated by elevation of [Ca2+], but did not alter the force when fibres were in rigor state. When vibrated for 30 min in rigor at pH 5.5 and 38 °C (PSE conditions), the lateral shrinkage of the fibres was significantly reduced, suggesting a potential positive influence of vibration on water-holding capacity. In whole muscle incubated at 38 °C until 8 h post mortem, the progress of rigor onset was accessed by measuring the increase in muscle stiffness. Vibration applied 3-5 h post mortem postponed rigor development, but did not have significant influence on water-holding capacity compared with non-vibrated conditions. In conclusion, the results suggest that muscle vibration can be a future technique to delay rigor development and prevent muscle fibre shrinkage and PSE development after slaughter.
(Less)
- author
- Liu, Jiao LU and Arner, Anders LU
- organization
- publishing date
- 2021
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- PSE, Rigor bonds, Rigor onset, Water-holding capacity
- in
- Meat Science
- volume
- 179
- article number
- 108558
- publisher
- Elsevier
- external identifiers
-
- scopus:85106303711
- pmid:34020220
- ISSN
- 0309-1740
- DOI
- 10.1016/j.meatsci.2021.108558
- language
- English
- LU publication?
- yes
- id
- 74c732f5-e4a8-48c8-9610-ccbad08851c0
- date added to LUP
- 2021-12-23 08:10:14
- date last changed
- 2024-04-20 18:08:52
@article{74c732f5-e4a8-48c8-9610-ccbad08851c0,
abstract = {{<p>The impact of longitudinal vibration on cross-bridge attachments between myofilaments was investigated in single fibres and intact muscle. Sinusoidal length vibration (frequency 50 Hz, amplitude 5% of fibre length) reduced active force by 40% when fibres were activated by elevation of [Ca<sup>2+</sup>], but did not alter the force when fibres were in rigor state. When vibrated for 30 min in rigor at pH 5.5 and 38 °C (PSE conditions), the lateral shrinkage of the fibres was significantly reduced, suggesting a potential positive influence of vibration on water-holding capacity. In whole muscle incubated at 38 °C until 8 h post mortem, the progress of rigor onset was accessed by measuring the increase in muscle stiffness. Vibration applied 3-5 h post mortem postponed rigor development, but did not have significant influence on water-holding capacity compared with non-vibrated conditions. In conclusion, the results suggest that muscle vibration can be a future technique to delay rigor development and prevent muscle fibre shrinkage and PSE development after slaughter.</p>}},
author = {{Liu, Jiao and Arner, Anders}},
issn = {{0309-1740}},
keywords = {{PSE; Rigor bonds; Rigor onset; Water-holding capacity}},
language = {{eng}},
publisher = {{Elsevier}},
series = {{Meat Science}},
title = {{Longitudinal vibration interferes with cross-bridge attachment and prevents muscle fibre shrinkage under PSE-like conditions}},
url = {{http://dx.doi.org/10.1016/j.meatsci.2021.108558}},
doi = {{10.1016/j.meatsci.2021.108558}},
volume = {{179}},
year = {{2021}},
}