Contraction and refrigeration of rabbit muscle and meat
Abstract
In a study to investigate the effects of calcium chloride (CaCl2), magnesium chloride (MgCl2), EDTA, sodium chloride (NaCl2) and refrigeration on various characteristics of rabbit meat, different rabbits were injected intravenously antemortem with miligramme quantities of CaCl2, MgCl2, EDTA and NaCl. Meat was stored at -20, 0 and 10°C. Muscles treated with NaCl2 had the highest values of initial and ultimate pH followed by those treated with MgCl2, CaCl2 and EDTA respectively. Calcium chloride and MgCl2 caused the highest increase on muscle shortening (P < 0.05) followed by NaCl2 while EDTA inhibited normal muscle shortening. Shear force values were higher (P < 0.05) for CaCl2 and MgCl2-treated muscles than for NaCl2 and EDTA-treated muscles. Sacromere length was highest (P < 0.05) for EDTA followed by NaCl2, MgCl2 and CaCl2-treated muscles respectively. Water-holding capacity in meat stored at -20°C showed a decrease in the prominence of bands at 0 and 10°C for EDTA-treated meat. Myofibrillar proteins showed additional bands for all treatments at 10°C, and although present in EDTA-treated meat, it was not as prominent as in other treatments.
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