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Microstructural changes in rabbit meat wrapped with Pteridium aquilinum fern during postmortem storage.
I Sotelo1, I Pérez-Munuera, A Quiles
1Departamento de Tecnologı́a de Alimentos. Universidad Politécnica de Valencia, PO Box 22012, Valencia 46071 Spain.
Meat Science
|November 9, 2011
Summary
Pteridium aquilinum fern fronds accelerated microstructural degradation in rabbit muscle stored postmortem. Enzymes from the fern and the meat caused rapid breakdown of connective tissues and myofibrils within 72 hours.
Area of Science:
- Food Science
- Biochemistry
- Muscle Biology
Background:
- Postmortem changes in meat quality are influenced by endogenous enzymatic activity.
- External factors can potentially accelerate or modify these degradation processes.
Purpose of the Study:
- To investigate the microstructural degradation of rabbit semimembranosus muscle when wrapped with Pteridium aquilinum fern fronds.
- To determine the timeline and extent of tissue breakdown under refrigeration (4°C) within the initial 72 hours postmortem.
Main Methods:
- Rabbit semimembranosus muscle samples were wrapped with Pteridium aquilinum fern fronds.
- Samples were stored at 4°C for 72 hours postmortem.
- Microstructural analysis was performed at 24, 32, and 72 hours postmortem to assess tissue integrity.
Main Results:
- Significant degradation of perimysial and endomysial connective tissue observed within 24 hours.
- Myofibril degradation, sarcolemma damage, and gap formation were evident by 24 hours postmortem.
- By 72 hours, severe fiber breakage, cell membrane degradation, loss of sarcolemma-myofibril connections, and enlarged intercellular gaps were noted.
Conclusions:
- Pteridium aquilinum fern fronds significantly accelerate the microstructural degradation of rabbit muscle postmortem.
- The observed degradation is attributed to a combination of endogenous meat enzymes and enzymatic activity from the fern.
- This study highlights the impact of plant-derived enzymatic activity on meat microstructure during refrigerated storage.
