PMID- 22061766
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20121002
LR  - 20190923
IS  - 0309-1740 (Print)
IS  - 0309-1740 (Linking)
VI  - 56
IP  - 1
DP  - 2000 Sep
TI  - A research note on factors affecting the determination of myofibrillar 
      fragmentation.
PG  - 19-22
AB  - The myofibrillar fragmentation index (MFI) was determined for a section of ovine 
      Longissimus muscle, aged for either 1 or 3 days and processed from either the 
      fresh or frozen state. Additionally samples were homogenized at one of three 
      speeds (5000, 10,000 or 15,000 rpm). Speed of homogenisation and 'state' of the 
      sample both had a significant effect (P < 0.001) on MFI values as did the 
      interaction between speed and state (P < 0.001), with other interactions terms 
      not being significant. Age of the sample had no significant (P > 0.05) effect on 
      MFI values with least square means (s.e.) for Day 1 and Day 3 being 92 and 93 
      (1.16), respectively. As homogenisation speed increased, the difference between 
      values for fresh and frozen samples was diminished, such that at 15,000 rpm there 
      was no effect of 'state' on values. Overall the 'state' and the speed of 
      homogenisation have a large impact on values and there was more variation between 
      samples at the slowest speed (5000 rpm). At the slowest speed myofibrils consist 
      of more sarcomeres and can be observed to still exhibit intermyofibril linkages. 
      The results suggest a homogenisation speed of 15,000 rpm was preferable when 
      determining MFI values.
FAU - Hopkins, D L
AU  - Hopkins DL
AD  - Co-operative Research Centre for the Cattle and Beef Industries, University of 
      New England, Armidale, NSW 2351, Australia.
FAU - Littlefield, P J
AU  - Littlefield PJ
FAU - Thompson, J M
AU  - Thompson JM
LA  - eng
PT  - Journal Article
PL  - England
TA  - Meat Sci
JT  - Meat science
JID - 101160862
EDAT- 2000/09/01 00:00
MHDA- 2000/09/01 00:01
CRDT- 2011/11/09 06:00
PHST- 1999/10/04 00:00 [received]
PHST- 1999/12/23 00:00 [revised]
PHST- 2000/01/17 00:00 [accepted]
PHST- 2011/11/09 06:00 [entrez]
PHST- 2000/09/01 00:00 [pubmed]
PHST- 2000/09/01 00:01 [medline]
AID - S0309-1740(00)00012-7 [pii]
AID - 10.1016/s0309-1740(00)00012-7 [doi]
PST - ppublish
SO  - Meat Sci. 2000 Sep;56(1):19-22. doi: 10.1016/s0309-1740(00)00012-7.