COMPARISON OF SARCOMERE LENGTH FOR TWO TYPES OF MEAT FROM ANIMAL FAMILY SUIDAE – ANALYSIS OF MEASUREMENTS CARRIED OUT BY MICROSCOPIC TECHNIQUE
Dominika Guzek 1  
,  
Krzysztof Głąbski 2  
,  
Dominika Głąbska 3  
,  
Paweł Plewa 1, 4  
,  
Rafał Plewa 1, 4  
,  
 
 
Więcej
Ukryj
1
Chair of Engineering in Nutrition, Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW), 159C Nowoursynowska str., 02-776 Warsaw, Poland
2
Department of Microbial Biochemistry, Institute of Biochemistry and Biophysics, Polish Academy of Sciences (PAN)
3
Chair of Dietetics, Department of Dietetics, Warsaw University of Life Sciences (SGGW), 159C Nowoursynowska str., 02-776 Warsaw, Poland
4
Department of Fundamental Engineering, Faculty of Production Engineering, Warsaw University of Life Sciences (SGGW), 159C Nowoursynowska str., 02-776 Warsaw, Poland
Data publikacji: 21-12-2012
 
Adv. Sci. Technol. Res. J. 2012; 6(16):13–17
SŁOWA KLUCZOWE
STRESZCZENIE ARTYKUŁU
The aim of the research was to evaluate the sarcomere length variation in Psoas major muscle in pork and wild boar tenderloin. Microscopic slides were prepared and muscles were evaluated in Nomarski contrast – there were made measurements with the number of 150. Subsequently, sarcomeres length of three different, representative myofibrils were measured for each kind of meat. Values of sarcomere’s lengths of myofibrils ​​were characterized by a normal distribution. The mean length of sarcomere was 3.28 ± 0.23 µm for pork meat and 2.51 ± 0.14 µm for wild boar meat – difference between animals was statistically significant (p = 0.0000). It was stated that sarcomere length for pork meat was dependent on the myofibril. A lower variation in the sarcomere’s length of wild boar meat in comparison with pork meat has been shown. This difference is reflected in tougher wild boar meat texture.