meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2019-4-3-24-31meat-121Research ArticleСтатьиMYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATIONMYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATIONSemenovaAnastasiia A.SemenovaAnastasiia A.

Doctor of technical sciences, professor, deputy director

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–61–61.

Doctor of technical sciences, professor, deputy director

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–61–61.

a.semenova@fncps.ruKuznetsovaTatiana G.KuznetsovaTatiana G.

Doctor of veterinary sciences, professor, leading research scientist, Department of Scientific and applied and technological developments

109316, Moscow, Talalikhina str., 26. Теl. +7–495–676–99–91.

Doctor of veterinary sciences, professor, leading research scientist, Department of Scientific and applied and technological developments

109316, Moscow, Talalikhina str., 26. Теl. +7–495–676–99–91.

t.kuznecova@fncps.ruNasonovaVictoria V.NasonovaVictoria V.

Candidate of technical sciences, chef of department, Department of Scientific and applied and technological developments

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–65–51.

 

Candidate of technical sciences, chef of department, Department of Scientific and applied and technological developments

109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–65–51.

v.nasonova@fncps.ruNekrasovRoman V.NekrasovRoman V.

Doctor of agricultural sciences, professor RAS, chief of department, Department of feeding of farm animals

142132, Moscow Region, Podolsk, Dubrovitsy 60. Теl. +7–496–765–12–77.

Doctor of agricultural sciences, professor RAS, chief of department, Department of feeding of farm animals

142132, Moscow Region, Podolsk, Dubrovitsy 60. Теl. +7–496–765–12–77.

nek_roman@mail.ruBogolyubovaNadezhda V.BogolyubovaNadezhda V.

Candidate of biological sciences, chief of department, Department of physiology and biochemistry of farm animals

142132, Moscow Region, Podolsk, Dubrovitsy 60.Теl. +7–496–765–11–69.

Candidate of biological sciences, chief of department, Department of physiology and biochemistry of farm animals

142132, Moscow Region, Podolsk, Dubrovitsy 60.Теl. +7–496–765–11–69.

652202@mail.comV.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of SciencesРоссияV.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of SciencesRussian FederationL.K. Ernst Federal Science Center for Animal HusbandryРоссияL.K. Ernst Federal Science Center for Animal HusbandryRussian Federation201915102019432431Copyright © Semenova A.A., Kuznetsova T.G., Nasonova V.V., Nekrasov R.V., Bogolyubova N.V., 20192019Semenova A.A., Kuznetsova T.G., Nasonova V.V., Nekrasov R.V., Bogolyubova N.V.Semenova A.A., Kuznetsova T.G., Nasonova V.V., Nekrasov R.V., Bogolyubova N.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/121

This review paper is devoted to myopathy of slaughter animals and poultry, and examines a relationship between fast growth of muscle tissue in hybrid pigs, broiler chickens and turkey, and high frequency of detection of spontaneous or idiopathic myopathies. The development of myopathy reduces consumer and technological properties of meat, and leads to emergence of different pathological conditions (PSE or RSE meat, «destructured meat», «white» or «green» meat, punctate hemorrhage, «wooden breast» and others). Two types of myopathic conditions are examined: myopathies caused by stress in animals and nutritional myopathies, which contribution to meat quality deterioration seems to be determinative. It is shown that the basis of the mechanism of the myopathy development is the mechanism of the successive changes in muscle tissue: damage of cell membranes and release of mitochondrial calcium, which causes hypercontraction, dystrophic changes, atrophy and necrosis of muscle fibers. To alleviate the damaging effect of two types of myopathies, different substances-adaptogens (selenium, vitamin E, flavonoids and others) can be used. It is stated that the requirements of animals in adaptogens change with an increase in the indicators of their productivity.

This review paper is devoted to myopathy of slaughter animals and poultry, and examines a relationship between fast growth of muscle tissue in hybrid pigs, broiler chickens and turkey, and high frequency of detection of spontaneous or idiopathic myopathies. The development of myopathy reduces consumer and technological properties of meat, and leads to emergence of different pathological conditions (PSE or RSE meat, «destructured meat», «white» or «green» meat, punctate hemorrhage, «wooden breast» and others). Two types of myopathic conditions are examined: myopathies caused by stress in animals and nutritional myopathies, which contribution to meat quality deterioration seems to be determinative. It is shown that the basis of the mechanism of the myopathy development is the mechanism of the successive changes in muscle tissue: damage of cell membranes and release of mitochondrial calcium, which causes hypercontraction, dystrophic changes, atrophy and necrosis of muscle fibers. To alleviate the damaging effect of two types of myopathies, different substances-adaptogens (selenium, vitamin E, flavonoids and others) can be used. It is stated that the requirements of animals in adaptogens change with an increase in the indicators of their productivity.

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The authors declare that there are no conflicts of interest present.