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DIFFERENTIAL SCANNING CALORIMETRY OF BEEF MUSCLE: INFLUENCE OF POSTMORTEM CONDITIONING.

Author(s) : FINDLAY C. J., STANLEY D. W.

Type of article: Article

Summary

STERNOMANDIBULARIS MUSCLE HELD AT 278 K (5 DEG C) FROM 2-8 DAYS POSTMORTEM RESULTED IN A SIGNIFICANT DROP IN THE TOTAL HEAT OF TRANSITION FROM 3.8 TO 3.0 J/GRAMME. THE MYOSIN TRANSITION DECREASED FROM 330.8 K (57.8 DEG C) TO 328.2 K (55.2 DEG C) WHILE THE ACTIN TRANSITION TEMPERATURE INCREASED FROM 354.8 K (81.8 DEG C) TO 356.2 K (83.2 DEG C). STORAGE TIME AND TEMPERATURE WERE VARIED TO GENERATE A RESPONSE SURFACE OF THERMAL DATA.

Details

  • Original title: DIFFERENTIAL SCANNING CALORIMETRY OF BEEF MUSCLE: INFLUENCE OF POSTMORTEM CONDITIONING.
  • Record ID : 1985-1110
  • Languages: English
  • Publication date: 1984
  • Source: Source: J. Food Sci.
    vol. 49; n. 6; 1984.11-12; 1513-1516; 6 fig.; 2 tabl.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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