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| Graziotti,Guillermo H; Ríos,Clara M; Rodríguez Menéndez,José M; Salinas,Matías A; Bosco,Alexis; Paltenghi Ceschel,Alejandra; Affricano,Néstor O; Victorica,Carlos L. |
| Neuromuscular compartments are subvolumens supplied by a primary nerve branch with homogeneous fiber characteristics. This muscular organization is important for understanding the muscle function in relation to postural and dynamic implications and also is relevant for appraising meat quality. Current researches associate fiber muscle characteristics with perimortem processes that regulate muscle transformation into meat. It is known that pig muscle has four heavy chain myosin isoforms: I, IIa, IIx and IIb. Castrated male pigs were slaughtered at 100 kg live weight. Semitendinosus muscle samples of each subvolumen determined previously (R1, R2, R3, R4) were frozen in liquid nitrogen and reacted for myofibrillar ATPase and NADH-TR for determining fiber... |
| Tipo: Journal article |
Palavras-chave: Pig; Semitendinosus muscle; Muscle fibers; Meat quality. |
| Ano: 2009 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-95022009000300048 |
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