Comparison of sarcomere length for two types of meat from animal family suidae – analysis of measurements carried out by microscopic technique

• Autorzy: Guzek D , Głąbski K , Głąbska D , Plewa P , Plewa R , Wierzbicka A
• Języki publikacji: EN

Abstrakty

EN

The aim of the research was to evaluate the sarcomere length variation in Psoas ma-jor muscle in pork and wild boar tenderloin. Microscopic slides were prepared and muscles were evaluated in Nomarski contrast – there were made measurements with the number of 150. Subsequently, sarcomeres length of three different, representative myofibrils were measured for each kind of meat. Values of sarcomere’s lengths of myofibrils were characterized by a normal distribution. The mean length of sarcomere was 3.28 ± 0.23 μm for pork meat and 2.51 ± 0.14 μm for wild boar meat – difference between animals was statistically significant (p = 0.0000). It was stated that sarcomere length for pork meat was dependent on the myofibril. A lower variation in the sarco-mere’s length of wild boar meat in comparison with pork meat has been shown. This difference is reflected in tougher wild boar meat texture.

Słowa kluczowe

EN

sarcomeres; myofibrils; pork meat; wild boar meat; microscope

• Wydawca: Lublin University of Technology ; Polish Society of Ecological Engineering (PTIE), Branch of PTIE in Lublin
• Czasopismo: Advances in Science and Technology. Research Journal
• Rocznik: 2012
• Tom: Vol. 6, nr 16
• Strony: 13--17
• Opis fizyczny: Bibliogr. 15 poz., fig., tab.

Twórcy

autor

Guzek D

• Chair of Engineering in Nutrition, Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), 159C Nowoursynowska str., 02-776 Warsaw, Poland

autor

Głąbski K

• Department of Microbial Biochemistry, Institute of Biochemistry and Biophysics, Polish Academy of Sciences (PAN)

autor

Głąbska D

• Chair of Dietetics, Department of Dietetics, Warsaw University of Life Sciences (SGGW), 159C Nowoursynowska str., 02-776 Warsaw, Poland

autor

Plewa P

• Chair of Engineering in Nutrition, Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), 159C Nowoursynowska str., 02-776 Warsaw, Poland
• Department of Fundamental Engineering, Faculty of Production Engineering, Warsaw University of Life Sciences (SGGW), 159C Nowoursynowska str., 02-776 Warsaw, Poland

autor

Plewa R

• Chair of Engineering in Nutrition, Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), 159C Nowoursynowska str., 02-776 Warsaw, Poland
• Department of Fundamental Engineering, Faculty of Production Engineering, Warsaw University of Life Sciences (SGGW), 159C Nowoursynowska str., 02-776 Warsaw, Poland

autor

Wierzbicka A

• Chair of Engineering in Nutrition, Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), 159C Nowoursynowska str., 02-776 Warsaw, Poland

Bibliografia

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