Microstructure and biochemistry of avian muscle and its relevance to meat processing industries.
This review is an attempt to summarize information concerning the gross and microscopic anatomy of avian muscle. In addition, specific proteins found in muscle tissue such as the troponins, tropomyosin, alpha- and beta-actinin, desmin, vimentin, myomesin, and creatine kinase are described. The role of protein synthesis and degradation, leading to net protein accumulation in growing animals, is addressed. It is thought that learning to decrease the rate of protein degradation would have immense economic significance. Satellite cells are mentioned as some of these cells fuse with muscle cells to become true muscle nuclei. Understanding the mechanism by which the nuclei of satellite cells differentiate into muscle nuclei could lead to a practical means of increasing protein synthesis within muscle tissue. Finally, postmortem biochemistry is discussed to show how the pH of muscle tissue interacts with environmental temperature to affect the final tenderness of the product.[1]References
- Microstructure and biochemistry of avian muscle and its relevance to meat processing industries. Dutson, T.R., Carter, A. Poult. Sci. (1985) [Pubmed]
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