MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION
https://doi.org/10.21323/2414-438X-2019-4-3-24-31
Abstract
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.
Keywords
About the Authors
Anastasiia A. SemenovaRussian Federation
Doctor of technical sciences, professor, deputy director
109316, Moscow, Talalikhina str., 26. Tel.: +7–495–676–61–61.
Tatiana G. Kuznetsova
Russian Federation
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.
Victoria V. Nasonova
Russian Federation
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.
Roman V. Nekrasov
Russian Federation
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.
Nadezhda V. Bogolyubova
Russian Federation
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.
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Review
For citations:
Semenova A.A., Kuznetsova T.G., Nasonova V.V., Nekrasov R.V., Bogolyubova N.V. MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION. Theory and practice of meat processing. 2019;4(3):24-31. https://doi.org/10.21323/2414-438X-2019-4-3-24-31