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Rigor tension development in excised "rested", "partially exercised" and "exhausted" chinook salmon white muscle

Isometric rigorometry was used to study rigor tensions in "rested" "partially exercised" and "exhausted" chinook salmon (Oncorhynchus tshawytscha) white muscle at the pre-mortem acclimated temperature. Conservative handling and anaesthesia (AGUI-STM) minimized pre-morte...

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Published in:	Journal of food science 1998-01, Vol.63 (1), p.48-52
Main Authors:	Jerrett, A.R. (New Zealand Institute of Crop and Food Research Limited, Nelson, New Zealand.), Holland, A.J
Format:	Article
Language:	English
Subjects:	ANIMAL TISSUES Biological and medical sciences ELABORACION DEL PESCADO FATIGUE FISH Fish and seafood industries FISH PROCESSING Food industries Food science Fundamental and applied biological sciences. Psychology MUSCLE MUSCLES MUSCULOS ONCORHYNCHUS TSHAWYTSCHA partially exercised muscle PESCADO POISSON (ALIMENT) RESISTANCE MECANIQUE RESISTENCIA MECANICA rested muscle RIGOR MATTER rigor tension SALMON SAUMON STRENGTH TEJIDOS ANIMALES TENSILE STRENGTH TISSU ANIMAL TRAITEMENT DU POISSON
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description	Isometric rigorometry was used to study rigor tensions in "rested" "partially exercised" and "exhausted" chinook salmon (Oncorhynchus tshawytscha) white muscle at the pre-mortem acclimated temperature. Conservative handling and anaesthesia (AGUI-STM) minimized pre-mortem exercise and provided "rested" fish. Post-mortem electrical stimulation produced "partially exercised" (180 contractions) and "exhausted" (360 contractions) muscle. A "relaxation" stress that decreased with increasing exercise was measured. The amplitude of the "relaxation" and contraction stress was the same for each treatment (F2, 12= 0.24; p=0.79). Rigor contraction onset coincided with an intra-muscular pH of 6.6 in each treatment (F2, 12=0.28, p=0.76). Contraction stress abatement coincided with an "ultimate" pH of 6.2 in each of the treatments (F1, 12=0.05; p=0.83)
doi_str_mv	10.1111/j.1365-2621.1998.tb15673.x
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Contraction stress abatement coincided with an "ultimate" pH of 6.2 in each of the treatments (F1, 12=0.05; p=0.83)</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1998.tb15673.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ANIMAL TISSUES ; Biological and medical sciences ; ELABORACION DEL PESCADO ; FATIGUE ; FISH ; Fish and seafood industries ; FISH PROCESSING ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; MUSCLE ; MUSCLES ; MUSCULOS ; ONCORHYNCHUS TSHAWYTSCHA ; partially exercised muscle ; PESCADO ; POISSON (ALIMENT) ; RESISTANCE MECANIQUE ; RESISTENCIA MECANICA ; rested muscle ; RIGOR MATTER ; rigor tension ; SALMON ; SAUMON ; STRENGTH ; TEJIDOS ANIMALES ; TENSILE STRENGTH ; TISSU ANIMAL ; TRAITEMENT DU POISSON</subject><ispartof>Journal of food science, 1998-01, Vol.63 (1), p.48-52</ispartof><rights>1998 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jan 1998</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3648-f5d065e244c9d9344273c99157195c00b7564a721844477d7039adef8af253fa3</citedby><cites>FETCH-LOGICAL-c3648-f5d065e244c9d9344273c99157195c00b7564a721844477d7039adef8af253fa3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4024,27923,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2169894$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Jerrett, A.R. (New Zealand Institute of Crop and Food Research Limited, Nelson, New Zealand.)</creatorcontrib><creatorcontrib>Holland, A.J</creatorcontrib><title>Rigor tension development in excised "rested", "partially exercised" and "exhausted" chinook salmon white muscle</title><title>Journal of food science</title><description>Isometric rigorometry was used to study rigor tensions in "rested" "partially exercised" and "exhausted" chinook salmon (Oncorhynchus tshawytscha) white muscle at the pre-mortem acclimated temperature. Conservative handling and anaesthesia (AGUI-STM) minimized pre-mortem exercise and provided "rested" fish. Post-mortem electrical stimulation produced "partially exercised" (180 contractions) and "exhausted" (360 contractions) muscle. A "relaxation" stress that decreased with increasing exercise was measured. The amplitude of the "relaxation" and contraction stress was the same for each treatment (F2, 12= 0.24; p=0.79). Rigor contraction onset coincided with an intra-muscular pH of 6.6 in each treatment (F2, 12=0.28, p=0.76). Contraction stress abatement coincided with an "ultimate" pH of 6.2 in each of the treatments (F1, 12=0.05; p=0.83)</description><subject>ANIMAL TISSUES</subject><subject>Biological and medical sciences</subject><subject>ELABORACION DEL PESCADO</subject><subject>FATIGUE</subject><subject>FISH</subject><subject>Fish and seafood industries</subject><subject>FISH PROCESSING</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>MUSCLE</subject><subject>MUSCLES</subject><subject>MUSCULOS</subject><subject>ONCORHYNCHUS TSHAWYTSCHA</subject><subject>partially exercised muscle</subject><subject>PESCADO</subject><subject>POISSON (ALIMENT)</subject><subject>RESISTANCE MECANIQUE</subject><subject>RESISTENCIA MECANICA</subject><subject>rested muscle</subject><subject>RIGOR MATTER</subject><subject>rigor tension</subject><subject>SALMON</subject><subject>SAUMON</subject><subject>STRENGTH</subject><subject>TEJIDOS ANIMALES</subject><subject>TENSILE STRENGTH</subject><subject>TISSU ANIMAL</subject><subject>TRAITEMENT DU POISSON</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNqVkM1u1DAURi0EEsPAIyBZEUuS-jeOWSCh0k5BVSvRFhAby3WcjqeZONiZNvP2OM2oe7yxrHv8fVcHgAyjAqdztCkwLXlOSoILLGVVDLeYl4IW4wuwwIKjnFYMvwQLhAjJMWbiNXgT4wZNb1ouQP_D3fkAB9tF5ztY2wfb-n5ruwG6DtrRuGhrmAUbB1tnH2HW6zA43bb7NLThaZxB3SXGjmu9e8KgWbvO-3sYdbtNqY9rN1i43UXT2rfgVaPbaN8d7iW4OT25Pj7Lzy9X346_nOeGlqzKG16jklvCmJG1pIwRQY2UmAssuUHoVvCSaUFwxRgTohaISl3bptIN4bTRdAmyObcP_u8ura82fhe6VKmwZLRKymSCPs2QCT7GYBvVB7fVYa8wUpNgtVGTYDUJVpNgdRCsxvT5w6FBR6PbJugu6XhOILiUVWpags8z9uhau_-PAvX99OsVq1JAPge4JHd8DtDhXiVOcPXrYqX-_CR0xX9TdZ349zPfaK_0XUg73VylaIHSNkLQf7sGpxI</recordid><startdate>199801</startdate><enddate>199801</enddate><creator>Jerrett, A.R. (New Zealand Institute of Crop and Food Research Limited, Nelson, New Zealand.)</creator><creator>Holland, A.J</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199801</creationdate><title>Rigor tension development in excised "rested", "partially exercised" and "exhausted" chinook salmon white muscle</title><author>Jerrett, A.R. (New Zealand Institute of Crop and Food Research Limited, Nelson, New Zealand.) ; Holland, A.J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3648-f5d065e244c9d9344273c99157195c00b7564a721844477d7039adef8af253fa3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>ANIMAL TISSUES</topic><topic>Biological and medical sciences</topic><topic>ELABORACION DEL PESCADO</topic><topic>FATIGUE</topic><topic>FISH</topic><topic>Fish and seafood industries</topic><topic>FISH PROCESSING</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>MUSCLE</topic><topic>MUSCLES</topic><topic>MUSCULOS</topic><topic>ONCORHYNCHUS TSHAWYTSCHA</topic><topic>partially exercised muscle</topic><topic>PESCADO</topic><topic>POISSON (ALIMENT)</topic><topic>RESISTANCE MECANIQUE</topic><topic>RESISTENCIA MECANICA</topic><topic>rested muscle</topic><topic>RIGOR MATTER</topic><topic>rigor tension</topic><topic>SALMON</topic><topic>SAUMON</topic><topic>STRENGTH</topic><topic>TEJIDOS ANIMALES</topic><topic>TENSILE STRENGTH</topic><topic>TISSU ANIMAL</topic><topic>TRAITEMENT DU POISSON</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jerrett, A.R. 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A "relaxation" stress that decreased with increasing exercise was measured. The amplitude of the "relaxation" and contraction stress was the same for each treatment (F2, 12= 0.24; p=0.79). Rigor contraction onset coincided with an intra-muscular pH of 6.6 in each treatment (F2, 12=0.28, p=0.76). Contraction stress abatement coincided with an "ultimate" pH of 6.2 in each of the treatments (F1, 12=0.05; p=0.83)</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1998.tb15673.x</doi><tpages>5</tpages></addata></record>
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subjects	ANIMAL TISSUES Biological and medical sciences ELABORACION DEL PESCADO FATIGUE FISH Fish and seafood industries FISH PROCESSING Food industries Food science Fundamental and applied biological sciences. Psychology MUSCLE MUSCLES MUSCULOS ONCORHYNCHUS TSHAWYTSCHA partially exercised muscle PESCADO POISSON (ALIMENT) RESISTANCE MECANIQUE RESISTENCIA MECANICA rested muscle RIGOR MATTER rigor tension SALMON SAUMON STRENGTH TEJIDOS ANIMALES TENSILE STRENGTH TISSU ANIMAL TRAITEMENT DU POISSON
title	Rigor tension development in excised "rested", "partially exercised" and "exhausted" chinook salmon white muscle
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