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CHANGES IN PORK MUSCLE AFTER SLAUGHTER AND THEIR EFFECT ON THE WATER BINDING CAPACITY OF MEAT AND MUSCLE HOMOGENATES. II. EXPERIMENTS AT TEMPERATURES OF 0 TO 35 DEG C.

[In German. / En allemand.]

Author(s) : KIM C. J., HONIKEL K. O., HAMM R.

Type of article: Article

Summary

THE RESULTS REPORTED SHOW THAT IN PORK MUSCLES THE INFLUENCE OF TEMPERATURE ON BIOCHEMICAL AND STRUCTURAL CHANGES DURING THE FIRST FEW HOURS AFTER SLAUGHTER FOLLOWS A SIMILAR PATTERN TO THAT IN BEEF MUSCULATURE. THE DIFFERENCE LIES IN THE SPEED WITH WHICH THESE PROCESSES TAKE PLACE. AS THE TEMPERATURE DROPS FROM 308 TO ABOUT 278 K (35 TO 5 DEG C) THERE WAS A DECREASE IN THE SPEED OF PH INCLINE. BELOW 278 TO 273 K THERE WAS AN ACCELERATION IN THE POSTMORTEM, DROP IN PH, CAUSED BY SERIOUS COLD SHORTENING WHICH OCCURRED ALREADY AT ABOUT 291 K (18 DEG C). ABOVE THIS TEMPERATURE RIGOR SHORTENING TOOK PLACE SHORTLY BEFORE THE ONSET OF RIGOR MORTIS. DRIP LOSS AND SARCOMER SHORTENING HAVE A PARTICULARLY CLOSE LINEAR RELATIONSHIP TO ONE ANOTHER. THE WATER BINDING CAPACITY OF INTACT PIECES OF MUSCLES DID NOT DEPEND ON MUSCLE SHORTENING. ONLY THE PH OF THE MEAT WAS OF INFLUENCE HERE.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1986-0236
  • Languages: German
  • Source: Fleischwirtschaft - vol. 65 - n. 5
  • Publication date: 1985/05
  • Document available for consultation in the library of the IIR headquarters only.

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