2007
DOI: 10.1111/j.1444-2906.2007.01378.x
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Characteristics of burnt meat in cultured yellowtail Seriola quinqueradiata

Abstract: In order to understand the characteristics of burnt meat in cultured yellowtail Seriola quinqueradiata, fish were kept at two different temperatures (13 and 30°C) and slaughtered by either spinal cord destruction (SCD) or suffocation in air (SA). Early postmortem changes during storage at 32°C were analyzed by rheological, biochemical, and histological methods. The burnt meat (with lightness parameter, L* Ն 55) was observed at 1-h storage in the SA 30°C group, at 2 h in SCD 30°C, and at 4 h in SA 13°C; meat wa… Show more

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Cited by 23 publications
(7 citation statements)
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“…Conversely, indices such as drip of muscle [3,20], muscular lactate concentration [14], and whiteness of muscle [3,14], which increase postmortem, show more rapid increases compared with those observed for normal muscle. The burnt meat seems to enhance the progression to rigor mortis because there is a negative correlation between the ATP ratio and the progress of rigor mortis [21].…”
Section: Discussionmentioning
confidence: 89%
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“…Conversely, indices such as drip of muscle [3,20], muscular lactate concentration [14], and whiteness of muscle [3,14], which increase postmortem, show more rapid increases compared with those observed for normal muscle. The burnt meat seems to enhance the progression to rigor mortis because there is a negative correlation between the ATP ratio and the progress of rigor mortis [21].…”
Section: Discussionmentioning
confidence: 89%
“…In the muscle of burnt meat, indices such as muscular firmness [14], muscular pH [1,2,14], muscular ATP concentration [14], and salt solubility of myofibrillar proteins [1,2], which decrease postmortem, show more rapid Different letters indicate a significant difference decreases than observed for normal muscle. Conversely, indices such as drip of muscle [3,20], muscular lactate concentration [14], and whiteness of muscle [3,14], which increase postmortem, show more rapid increases compared with those observed for normal muscle.…”
Section: Discussionmentioning
confidence: 97%
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“…To evaluate the postmortem breaking strength, 15 mm thick blocks were cut off vertically along the direction of muscle fiber from the right side of the dorsal muscleat the position as shown in Figure 1 after the whole fish body was stored in ice for 2 days. The firmness of samples was measured with a Rheoner model RE‐3305 rheometer (Yamaden Co., Tokyo, Japan) at a speed of 1 mm/s and a strain rate at 80%, which means 8 mm in tissue from the surface, with a cylindrical plunger (3 mm diameter) piercing parallel to the direction of the muscle fiber as reported previously (Arroyo Mora, Hamada, Okamoto, Tateishi, & Tachibana, 2007; Wang et al, 2018). The maximum force required to penetrate the muscle was measured as the breaking force ( N ).…”
Section: Methodsmentioning
confidence: 99%
“…To evaluate the breaking strength of the UMS and F‐TMS, samples were sliced off blocks from the dorsal muscle to the lateral line, cut to a thickness of 15 mm vertically along the orientation of muscle fibers as reported previously (Arroyo Mora, Hamada, Okamoto, Tateishi, & Tachibana, ; Misima, Fujii, Tachibana, & Tsuchimoto, ). Firmness of samples were measured by piercing with a cylindrical plunger (3 mm diameter) on the side with the skin and perpendicular to the orientation of the muscle fibers, at a speed of 1 mm/s using a Rheoner model RE‐3305 rheometer (Yamaden Co., Tokyo, Japan).…”
Section: Methodsmentioning
confidence: 99%