Structural changes of broiler tissues in the process of autolysis and their correlative connection with activity coefficient of biospeckles
Journal Title: Біологія тварин - Year 2014, Vol 16, Issue 2
Abstract
Traditional methods of quality evaluation of meat raw material and meat products do not always allow evaluating muscle tissue state, its morphological peculiarities at constant influence of temperature, microorganisms, mechanical factors quickly and effectively. The development of new control methods will give an opportunity to obtain more detailed information about muscle tissue state and as a result to achieve higher quality of meat products. The article presents the results of histological, ultrastructural and physical changes of muscle fibres of broilers in 15 minutes, 1, 2, 4, 6, 12 and 24 hours. It is proposed to investigate the speckle patterns of biological objects by the spatial-temporal speckle correlation technique. The experimental results allowing estimation of the temporal dynamics surfaces and subsurface layers muscles. In the process of autolysis in muscle tissue we can observe many physicochemical and biochemical processes that are the most visible during the first hours after slaughter. Ultrastructural tests of muscle tissue of broilers showed contraction of sarcomeres, loosening of mitochondrion cristas, nucleus deformation, reduction of nucleus chromatin level, ruptures and clefts of muscle tissues. These changes influenced the dynamics of biospeckles. At the presence of interaction of low-intensive lazer emanation from surface layers of muscle tissues, as a results of interference of light rays biospeckle fields were created, the activity coefficient change of which characterized biological processes observed at autolysis. The method of dimensional and time speckle-correlation showed the interconnection between structural and functional changes of muscle tissue of broilers and activity coefficient of speckles that correlated with destructive processes in muscle tissue.
Authors and Affiliations
O. M. Shchebentovska
Keywords
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