A Simple Method for Following Rigor Mortis Development in Beef and Poultry Meat

Canadian Institute of Food Technology Journal Pub Date : 1971-10-01 DOI:10.1016/S0008-3860(71)74218-4

A.W. Khan, A.R. Frey

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引用次数: 59

Abstract

A routine method based on measurement of (post-mortem conversion of adenosine nucleotides to inosinic acid was developed for following the onset of rigor mortis in beef and chicken muscles. Conversion of adenosine nucleotides to inosinic acid was accompanied by a decrease in absorbance at 258 mμ and an increase at 250 mμ.The ratio of the two absorbance measurements changed linearly with the ratio of adenosine nucleotides and inosinic acid. Immediately after slaughter, the absorbance ratio was about 1.2 in both beef and poultry muscles, but gradually dropped to a value of 0.84–0.89 during the onset of rigor mortis as determined by isometric tension development. This value of the absorbance ratio at rigor was confirmed also by comparison with phosphate ester, adenosine triphosphate, and shear force measurements. Besides being simple and rapid, the method is accurate since it indicates indirectly the adenosine triphosphate content of the muscle tissue, the determining factor in rigor mortis.

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一种追踪牛肉和禽肉尸僵发展的简单方法

一种基于测量死后腺苷核苷酸转化为肌苷酸的常规方法，用于跟踪牛肉和鸡肉肌肉的尸僵。腺苷核苷酸转化为肌苷酸时，在258 μ时吸光度降低，在250 μ时吸光度增加。两种吸光度值的比值随腺苷核苷酸与肌苷酸的比值呈线性变化。屠宰后，牛肉和家禽肌肉的吸光度比均为1.2左右，但在尸体僵直开始时逐渐下降到0.84-0.89(由等长张力发展确定)。通过与磷酸酯、三磷酸腺苷和剪切力测量的比较，也证实了严格吸光度比的这个值。该方法不仅简单、快速，而且准确，因为它间接表明了肌肉组织中三磷酸腺苷的含量，而三磷酸腺苷是尸僵的决定因素。

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