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Biochemical Changes of Beef after Slaughter (Turkish with English Abstract)

Year 2005, Volume: 30 Issue: 3, - , 01.06.2005

Abstract

As the human nutrition sources; meat and meat products are derived from skeletal muscle and by-products of beef, sheep, goat, poultry, turkey and hunting animals by certain processes. Among the meats, particularly red meat is very important for human consumption according to sensory properties. Meat quality can be significantly affected by biochemical changes after slaughter. Following the death, the stoppage of blood circulation and depletion of the oxygen supply to the tissue which results important series of changes in the energy metabolism. The effect of these changes leads to irreversible muscle contraction. During the biochemical reactions, pH decreases and that can inactivated glycolytic enzymes and activated proteolytic enzymes, resulting in certain degree of tenderness. Also, during the conversion of muscle to meat, biochemical changes lead to desirable changes of colour and sensory properties of meat. 

References

  • Bowker BC, Grant AL, Swartz DR and Gerrard DE. 2004. Myosin heavy chain isoforms in lluence myofibriilar ATPase activity under simulated postmortem pH,calcium, and temperature conditions. Meat Science 67, 139 —147.
  • Dranslield E. 1994. Optimisation of Tenderisation, Ageing and Tenderness. Meat Science, 36. 105-121
  • Ertbjerg P, Larsen LM and Moller AJ. 1999. Effect of Prerigor Lactic Acid Treatment on Lysosomal Enzyme Release in Bovine Muscle. J Sci Food Agric 79, 95-100.
  • Eskin NAM. 1990. Biochemical Changes in Raw Foods: meat and lish. Biochemstry of Foods (second edition. pp.1-67), Academic Press, Inc.
  • Foegecling EA, Lanier TC and Hultin HO. 1996. Characteristics of Edible Muscle Tissues. In Fennerna,0. K., Food chemistry (third ed., pp.879—942),New York: Marcel Dekker Inc.
  • Fox Jr.JB. 1987. Muscle Function and Postmortem Changes. In Price. J.F., Schweigert, S.S.. The Science of Meat and Meat Products. (third edition, pp.155-192). Food & Nutrition Press, Inc. USA
  • Fritz JD and Greaser ML. 1991. Changes in Titin and Nebulin in Postmortem Bovine Muscle Flevealed by Gel Electrophoresis, Western Blotting and Immunofluorescence Microscopy. Journal of Food Science, 56(39). 607-610.
  • Gökalp HY. 1984. Genel Et Bilimi ve Teknolojisi (Ders notları). Atatürk Üniversitesi Ziraat Fak., Teksir Bürosu. Erzurum.
  • Gökalp HY, Kaya M ve Zorba Ö. 2002. Et Ürünleri İşleme Mühendisliği (4. baskı). Atatürk Üniversitesi Ziraat Fak., Erzurum. 561s
  • Hamm Fl. 1977. Postmortem Breakdown of ATP and Glycogen in Ground Muscle: A review. Meat Science, 1(1), 15-39
  • llian MA. Bekhit A and Bickersta Fl. 2004. Does the newly discovered calpain 10 play a role in meat tenderization during post- mortem storage? Meat Science 66, 317 —327
  • lmmonen K, Ftuusunen M, Hisse K and Puolanne E. 2000. Bovine muscle glycogen concentration in relation to ®nishing diet, slaughter and ultimate pH. Meat Science, 55, 25-31.
  • Jeacocke RB. 1993. The Concentration of Free Magnesium and Free Calcium Ions Both Increase in Skeletal Muscle Fibres Entering RigorMortr's. Meat Science, 35, 27-45.
  • Kolczak T, Pospiech E, Palka K and Lacki J. 2003. Changes in structure of psoas major and minor and semitendinosus muscles of calves,heii‘ers and cows during post-mortem ageing. Meat Science, 64, 77 —83.
  • Koohmaraie M. 1994. Muscle Proteinases and Meat Aging. Meat Science, 36, 93-104
  • Lowe TE. Devine CE, Wells RW and Lynch LL. 2004. The relationship between postmortem urinary catechoiamines, meat ultimate pH,and shear force in bulls and cows. Meat Science, 67, 251 -260.
  • Lowrie FtA. 1998. Chemical and Biochemical Constitution ol Muscle. Lowrie's Meat Science (sixth ed., pp.58—118), Cambridge: Woodhead Publishing Limited. England
  • Millar S, Wilson R, Moss BW and Ledward D. A. 1994. Oxymyoglobin Formation in Meat and Poultry. Meat Science, 36(39), 397-406.
  • Öztan A. 1999. Et Bilimi ve Teknolojisi. Hacettepe Üniversitesi, Mühendislik Fakültesi Yayın No: 19, Ankara. 341 s.
  • Pearson AM. 1987. Muscle Function and Postmortem Changes. In Price, J.F., Schweigert, B.Ş., The Science of Meat and Meat Products, (third edition, pp.155-192}, Food & Nutrition Press, Inc. USA
  • Pearson AM and Young RB. 1989. Postmodern Changes During Conversion of Muscle to Meat. Muscle and Meat Biochemstry, (pp.391-444). Academic Press, Inc.
  • Flosenvold K and Andersen HJ. 2003. Factors of significance lor pork quality - a review. Meat Science 64, 219 —-237
  • Rusman Soeparno Setiyono and Suzuki A. 2003. Characteristics of Biceps temoris and Longissimus thoracis muscles ot tive cattle breeds grown in a teedlot system. Animal Science Journal. 74, 59—65.

Kesim Sonrası Sığır Etinde Meydana Gelen Biyokimyasal Değişimler

Year 2005, Volume: 30 Issue: 3, - , 01.06.2005

Abstract

İnsan gıdası olarak et ve et ürünleri, sığır, koyun, keçi, kümes hayvanları ve av hayvanlarının iskelet kası ve iç organlarından, belirli kesim, yüzüm, parçalama ve işleme sonucu elde edilen ürünlerdir. Et kaynakları arasında özellikle kırmızı et, duyusal özellikleri bakımından oldukça önemlidir. Et kalitesini kesim sonrası meydana gelen biyokimyasal değişimler önemli derecede etkilemektedir. Ölüm sonrası kan sirkülasyonunun durması ve yeterli oksijenin bulunmaması nedeniyle enerji metabolizmasında önemli değişimler meydana gelmektedir. Enerji metabolizmasındaki bu değişimlerin etkisi ile, kaslarda geri dönüşümsüz kasılma olayı gerçekleşmekte ve kasın uzun süreli sertleşmesine neden olmaktadır. Meydana gelen bu biyokimyasal reaksiyonlar sırasında pH düşmekte ve pH’nın düşmesine bağlı olarak glikolitik enzimler inaktive olmakta, proteolitik enzimler aktif hale geçmektedir. Bunun sonucunda, kas belli bir gevreklik kazanmaktadır. Kasın ete dönüşümü sırasında meydana gelen bu reaksiyonlar sonucu, etin renginde ve diğer duyusal özelliklerde de arzu edilebilir değişimler meydana gelmektedir.

References

  • Bowker BC, Grant AL, Swartz DR and Gerrard DE. 2004. Myosin heavy chain isoforms in lluence myofibriilar ATPase activity under simulated postmortem pH,calcium, and temperature conditions. Meat Science 67, 139 —147.
  • Dranslield E. 1994. Optimisation of Tenderisation, Ageing and Tenderness. Meat Science, 36. 105-121
  • Ertbjerg P, Larsen LM and Moller AJ. 1999. Effect of Prerigor Lactic Acid Treatment on Lysosomal Enzyme Release in Bovine Muscle. J Sci Food Agric 79, 95-100.
  • Eskin NAM. 1990. Biochemical Changes in Raw Foods: meat and lish. Biochemstry of Foods (second edition. pp.1-67), Academic Press, Inc.
  • Foegecling EA, Lanier TC and Hultin HO. 1996. Characteristics of Edible Muscle Tissues. In Fennerna,0. K., Food chemistry (third ed., pp.879—942),New York: Marcel Dekker Inc.
  • Fox Jr.JB. 1987. Muscle Function and Postmortem Changes. In Price. J.F., Schweigert, S.S.. The Science of Meat and Meat Products. (third edition, pp.155-192). Food & Nutrition Press, Inc. USA
  • Fritz JD and Greaser ML. 1991. Changes in Titin and Nebulin in Postmortem Bovine Muscle Flevealed by Gel Electrophoresis, Western Blotting and Immunofluorescence Microscopy. Journal of Food Science, 56(39). 607-610.
  • Gökalp HY. 1984. Genel Et Bilimi ve Teknolojisi (Ders notları). Atatürk Üniversitesi Ziraat Fak., Teksir Bürosu. Erzurum.
  • Gökalp HY, Kaya M ve Zorba Ö. 2002. Et Ürünleri İşleme Mühendisliği (4. baskı). Atatürk Üniversitesi Ziraat Fak., Erzurum. 561s
  • Hamm Fl. 1977. Postmortem Breakdown of ATP and Glycogen in Ground Muscle: A review. Meat Science, 1(1), 15-39
  • llian MA. Bekhit A and Bickersta Fl. 2004. Does the newly discovered calpain 10 play a role in meat tenderization during post- mortem storage? Meat Science 66, 317 —327
  • lmmonen K, Ftuusunen M, Hisse K and Puolanne E. 2000. Bovine muscle glycogen concentration in relation to ®nishing diet, slaughter and ultimate pH. Meat Science, 55, 25-31.
  • Jeacocke RB. 1993. The Concentration of Free Magnesium and Free Calcium Ions Both Increase in Skeletal Muscle Fibres Entering RigorMortr's. Meat Science, 35, 27-45.
  • Kolczak T, Pospiech E, Palka K and Lacki J. 2003. Changes in structure of psoas major and minor and semitendinosus muscles of calves,heii‘ers and cows during post-mortem ageing. Meat Science, 64, 77 —83.
  • Koohmaraie M. 1994. Muscle Proteinases and Meat Aging. Meat Science, 36, 93-104
  • Lowe TE. Devine CE, Wells RW and Lynch LL. 2004. The relationship between postmortem urinary catechoiamines, meat ultimate pH,and shear force in bulls and cows. Meat Science, 67, 251 -260.
  • Lowrie FtA. 1998. Chemical and Biochemical Constitution ol Muscle. Lowrie's Meat Science (sixth ed., pp.58—118), Cambridge: Woodhead Publishing Limited. England
  • Millar S, Wilson R, Moss BW and Ledward D. A. 1994. Oxymyoglobin Formation in Meat and Poultry. Meat Science, 36(39), 397-406.
  • Öztan A. 1999. Et Bilimi ve Teknolojisi. Hacettepe Üniversitesi, Mühendislik Fakültesi Yayın No: 19, Ankara. 341 s.
  • Pearson AM. 1987. Muscle Function and Postmortem Changes. In Price, J.F., Schweigert, B.Ş., The Science of Meat and Meat Products, (third edition, pp.155-192}, Food & Nutrition Press, Inc. USA
  • Pearson AM and Young RB. 1989. Postmodern Changes During Conversion of Muscle to Meat. Muscle and Meat Biochemstry, (pp.391-444). Academic Press, Inc.
  • Flosenvold K and Andersen HJ. 2003. Factors of significance lor pork quality - a review. Meat Science 64, 219 —-237
  • Rusman Soeparno Setiyono and Suzuki A. 2003. Characteristics of Biceps temoris and Longissimus thoracis muscles ot tive cattle breeds grown in a teedlot system. Animal Science Journal. 74, 59—65.
There are 23 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Şükrü Kurt This is me

Erdoğan Küçüköner

Ömer Zorba This is me

Publication Date June 1, 2005
Published in Issue Year 2005 Volume: 30 Issue: 3

Cite

APA Kurt, Ş. ., Küçüköner, E. ., & Zorba, Ö. . (2005). Kesim Sonrası Sığır Etinde Meydana Gelen Biyokimyasal Değişimler. Gıda, 30(3).
AMA Kurt Ş, Küçüköner E, Zorba Ö. Kesim Sonrası Sığır Etinde Meydana Gelen Biyokimyasal Değişimler. The Journal of Food. June 2005;30(3).
Chicago Kurt, Şükrü, Erdoğan Küçüköner, and Ömer Zorba. “Kesim Sonrası Sığır Etinde Meydana Gelen Biyokimyasal Değişimler”. Gıda 30, no. 3 (June 2005).
EndNote Kurt Ş, Küçüköner E, Zorba Ö (June 1, 2005) Kesim Sonrası Sığır Etinde Meydana Gelen Biyokimyasal Değişimler. Gıda 30 3
IEEE Ş. . Kurt, E. . Küçüköner, and Ö. . Zorba, “Kesim Sonrası Sığır Etinde Meydana Gelen Biyokimyasal Değişimler”, The Journal of Food, vol. 30, no. 3, 2005.
ISNAD Kurt, Şükrü et al. “Kesim Sonrası Sığır Etinde Meydana Gelen Biyokimyasal Değişimler”. Gıda 30/3 (June 2005).
JAMA Kurt Ş, Küçüköner E, Zorba Ö. Kesim Sonrası Sığır Etinde Meydana Gelen Biyokimyasal Değişimler. The Journal of Food. 2005;30.
MLA Kurt, Şükrü et al. “Kesim Sonrası Sığır Etinde Meydana Gelen Biyokimyasal Değişimler”. Gıda, vol. 30, no. 3, 2005.
Vancouver Kurt Ş, Küçüköner E, Zorba Ö. Kesim Sonrası Sığır Etinde Meydana Gelen Biyokimyasal Değişimler. The Journal of Food. 2005;30(3).

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