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Assay and storage conditions affect yield of salt soluble protein from muscle.

Author(s) : LAN Y. H., NOVAKOFSKI J., CARR T. R., MCKEITH F. K.

Type of article: Article

Summary

Pork and beef muscles were used to evaluate assay and storage condition effects on yields of salt soluble protein (SSP). Assay conditions included pH, extraction volume, homogenization time, and centrifugal force. Storage conditions included postmortem aging and freezing conditions. Highest yield of SSP was obtained using pH 6.0, extraction volume 15 X sample weight, centrifugation at 4000 x g and homogenization time 90 to 120 seconds for both pork and beef. Freezing conditions did not affect measurement of SSP. Aging beef for 7 and 14 days postmortem reduced the yield of SSP; however, such differences were not observed for pork.

Details

  • Original title: Assay and storage conditions affect yield of salt soluble protein from muscle.
  • Record ID : 1994-2378
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 5
  • Publication date: 1993/09
  • Document available for consultation in the library of the IIR headquarters only.

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