Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles
Changes in texture parameters (hardness, cohesiveness, chewiness), rheological properties (elastic and viscous moduli), and structural elements (fibre cross-sectional area and thickness of peri- and endomysium) of three pork ham muscles: Biceps femoris (BF), Semimembranosus (SM), and Quadriceps femo...
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| Veröffentlicht in: | Meat science 2003-02, Vol.63 (2), p.225-233 |
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| creator | Lachowicz, K Sobczak, M Gajowiecki, L Z̊ych, A |
| description | Changes in texture parameters (hardness, cohesiveness, chewiness), rheological properties (elastic and viscous moduli), and structural elements (fibre cross-sectional area and thickness of peri- and endomysium) of three pork ham muscles:
Biceps femoris (BF),
Semimembranosus (SM), and
Quadriceps femoris (QM), subjected to effective massaging for 2, 4, 6, 8, 10, 12 h were followed. BF, with its higher fibre cross-sectional area thicker peri- and endomysium, compared with QF and SM, was harder, more elastic, and more viscous than the other two muscles. Massaging resulted in an increase in the mean fibre cross-sectional area, changes in thickness of the peri- and endomysium, and a reduction in hardness and chewiness as well as in elastic and viscous moduli of the muscles studied. The lower were the initial values of textural and structural parameters and rheological properties of a muscle, the shorter massage time was necessary. To arrive at comparable values of textural parameters, rheological properties, and a similar sensory acceptance, BF, SM, and QF had to be effectively massaged for 12, 6, and 4 h, respectively. |
| doi_str_mv | 10.1016/S0309-1740(02)00073-6 |
| format | Article |
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Biceps femoris (BF),
Semimembranosus (SM), and
Quadriceps femoris (QM), subjected to effective massaging for 2, 4, 6, 8, 10, 12 h were followed. BF, with its higher fibre cross-sectional area thicker peri- and endomysium, compared with QF and SM, was harder, more elastic, and more viscous than the other two muscles. Massaging resulted in an increase in the mean fibre cross-sectional area, changes in thickness of the peri- and endomysium, and a reduction in hardness and chewiness as well as in elastic and viscous moduli of the muscles studied. The lower were the initial values of textural and structural parameters and rheological properties of a muscle, the shorter massage time was necessary. To arrive at comparable values of textural parameters, rheological properties, and a similar sensory acceptance, BF, SM, and QF had to be effectively massaged for 12, 6, and 4 h, respectively.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/S0309-1740(02)00073-6</identifier><identifier>PMID: 22062182</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. Psychology ; Massaging time ; Meat and meat product industries ; Pork ham muscle ; Rheological properties ; Structure</subject><ispartof>Meat science, 2003-02, Vol.63 (2), p.225-233</ispartof><rights>2002 Elsevier Science Ltd</rights><rights>2003 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c393t-b481234ff776575372f06ca9ddcbbed4d403d9f83a2ec1ef7b55abe2efc114023</citedby><cites>FETCH-LOGICAL-c393t-b481234ff776575372f06ca9ddcbbed4d403d9f83a2ec1ef7b55abe2efc114023</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0309-1740(02)00073-6$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=13961657$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22062182$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lachowicz, K</creatorcontrib><creatorcontrib>Sobczak, M</creatorcontrib><creatorcontrib>Gajowiecki, L</creatorcontrib><creatorcontrib>Z̊ych, A</creatorcontrib><title>Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Changes in texture parameters (hardness, cohesiveness, chewiness), rheological properties (elastic and viscous moduli), and structural elements (fibre cross-sectional area and thickness of peri- and endomysium) of three pork ham muscles:
Biceps femoris (BF),
Semimembranosus (SM), and
Quadriceps femoris (QM), subjected to effective massaging for 2, 4, 6, 8, 10, 12 h were followed. BF, with its higher fibre cross-sectional area thicker peri- and endomysium, compared with QF and SM, was harder, more elastic, and more viscous than the other two muscles. Massaging resulted in an increase in the mean fibre cross-sectional area, changes in thickness of the peri- and endomysium, and a reduction in hardness and chewiness as well as in elastic and viscous moduli of the muscles studied. The lower were the initial values of textural and structural parameters and rheological properties of a muscle, the shorter massage time was necessary. To arrive at comparable values of textural parameters, rheological properties, and a similar sensory acceptance, BF, SM, and QF had to be effectively massaged for 12, 6, and 4 h, respectively.</description><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Massaging time</subject><subject>Meat and meat product industries</subject><subject>Pork ham muscle</subject><subject>Rheological properties</subject><subject>Structure</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqFkU1P3DAQhq2qqGxpfwKVL5WoRKg_8nlCFaIFCYlD27Pl2ONdlyRePE4F_x6HXeixJ8_hmdczzxByzNkZZ7z--pNJ1hW8KdkJE18YY40s6jdkxdtclFy2b8nqFTkk7xH_ZIhL0b4jh0KwWvBWrAhcOgcmIQ2OjhpRr_20psmPQMNEEzykOcIpjRsIQ1h7owe6jWELMXnAU6onSzHF2SzYkpE2EYBuQ7yjGz3ScUYzAH4gB04PCB_37xH5_f3y18VVcXP74_ri201hZCdT0ZctF7J0rmnqqqlkIxyrje6sNX0PtrQlk7ZzrdQCDAfX9FWlexDgDOclE_KInOxy84z3M2BSo0cDw6AnCDMq3oicXFbVglY71MSAGMGpbfSjjo-KM7UYVs-G1aJPMaGeDas6933afzH3I9jXrhelGfi8BzRmXS7qyXj8ly67muftMne-4yAL-eshKjQeJgPWx3wRZYP_zyhPQpCY6A</recordid><startdate>20030201</startdate><enddate>20030201</enddate><creator>Lachowicz, K</creator><creator>Sobczak, M</creator><creator>Gajowiecki, L</creator><creator>Z̊ych, A</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20030201</creationdate><title>Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles</title><author>Lachowicz, K ; Sobczak, M ; Gajowiecki, L ; Z̊ych, A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c393t-b481234ff776575372f06ca9ddcbbed4d403d9f83a2ec1ef7b55abe2efc114023</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Massaging time</topic><topic>Meat and meat product industries</topic><topic>Pork ham muscle</topic><topic>Rheological properties</topic><topic>Structure</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lachowicz, K</creatorcontrib><creatorcontrib>Sobczak, M</creatorcontrib><creatorcontrib>Gajowiecki, L</creatorcontrib><creatorcontrib>Z̊ych, A</creatorcontrib><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lachowicz, K</au><au>Sobczak, M</au><au>Gajowiecki, L</au><au>Z̊ych, A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2003-02-01</date><risdate>2003</risdate><volume>63</volume><issue>2</issue><spage>225</spage><epage>233</epage><pages>225-233</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>Changes in texture parameters (hardness, cohesiveness, chewiness), rheological properties (elastic and viscous moduli), and structural elements (fibre cross-sectional area and thickness of peri- and endomysium) of three pork ham muscles:
Biceps femoris (BF),
Semimembranosus (SM), and
Quadriceps femoris (QM), subjected to effective massaging for 2, 4, 6, 8, 10, 12 h were followed. BF, with its higher fibre cross-sectional area thicker peri- and endomysium, compared with QF and SM, was harder, more elastic, and more viscous than the other two muscles. Massaging resulted in an increase in the mean fibre cross-sectional area, changes in thickness of the peri- and endomysium, and a reduction in hardness and chewiness as well as in elastic and viscous moduli of the muscles studied. The lower were the initial values of textural and structural parameters and rheological properties of a muscle, the shorter massage time was necessary. To arrive at comparable values of textural parameters, rheological properties, and a similar sensory acceptance, BF, SM, and QF had to be effectively massaged for 12, 6, and 4 h, respectively.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>22062182</pmid><doi>10.1016/S0309-1740(02)00073-6</doi><tpages>9</tpages></addata></record> |
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| source | Access via ScienceDirect (Elsevier) |
| subjects | Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Massaging time Meat and meat product industries Pork ham muscle Rheological properties Structure |
| title | Effects of massaging time on texture, rheological properties, and structure of three pork ham muscles |
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