THE DYNAMICS OF STRUCTURAL CHANGES OF BROILER CHEST MUSCLES ON EARLY TERMS AFTER SLAUGHTER

Authors

  • Г. І. Коцюмбас
  • О. М. Щебентовська
  • О. М. П’ятничко
  • Х. О. Коляда

DOI:

https://doi.org/10.31210/visnyk2013.03.22

Keywords:

poultry meat, autolysis, sarcolemma, myofibrils, nuclei, mitochondria, destruction

Abstract

The article presents the dynamics of morphological changes of broiler chest muscles after slaughter. The terms of rigor mortis development and structural changes of muscle tissue were tested in the process of broiler meat ripening. It was set that autolysis of white group of muscles is occurring gradually, but is developing quickly enough. In 4 hours after slaughter the changes, observed in muscle tissue, are typical for early stages of autolysis, achieving the maturity in 24 hours after slaughter.

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Published

2013-09-27

How to Cite

Коцюмбас, Г. І., Щебентовська, О. М., П’ятничко, О. М., & Коляда, Х. О. (2013). THE DYNAMICS OF STRUCTURAL CHANGES OF BROILER CHEST MUSCLES ON EARLY TERMS AFTER SLAUGHTER. Scientific Progress & Innovations, (3), 114–117. https://doi.org/10.31210/visnyk2013.03.22

Issue

No. 3 (2013): BULLETIN OF POLTAVA STATE AGRARIAN ACADEMY

Section

VETERINARY MEDICINE