COMPARISON OF SARCOMERE LENGTH FOR TWO TYPES OF MEAT FROM ANIMAL FAMILY SUIDAE – ANALYSIS OF MEASUREMENTS CARRIED OUT BY MICROSCOPIC TECHNIQUE

Advances in Sciences and Technology

Dominika Głąbska¹  Dominika Guzek²  Agnieszka Wierzbicka²  Paweł Plewa²  Rafał Plewa²  Krzysztof Głąbski³ 

[1] Chair of Dietetics, Department of Dietetics, Warsaw University of Life Sciences (SGGW), 159C Nowoursynowska str., 02-776 Warsaw, Poland;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 Microbial Biochemistry, Institute of Biochemistry and Biophysics, Polish Academy of Sciences (PAN);

关键词: sarcomeres;    myofibrils;    pork meat;    wild boar meat;    microscope;   

DOI  :  10.5604/20804075.1024710

来源: DOAJ

【 摘 要 】

The aim of the research was to evaluate the sarcomere length variation in Psoas major 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 sarcomere’s length of wild boar meat in comparison with pork meat has been shown. This difference is reflected in tougher wild boar meat texture.

【 授权许可】

Unknown