ShareEffect of meat ultimate pH on rate of titin and nebulin degradation.
Author(s) : WATANABE A., DEVINE C.
Type of article: Article
Summary
Different ultimate pH values were obtained by hyperdermic injections of adrenaline. The shearing strength of the cooked meat was measured after thawing as a function of ultimate pH. A curved correlation between tenderness and ultimate pH was observed at 1 day post-mortem. Deterioration of the 2 proteins increased with time. These proteins seem to play an important part in the meat's tenderness.
Details
- Original title: Effect of meat ultimate pH on rate of titin and nebulin degradation.
- Record ID : 1997-2246
- Languages: English
- Source: Meat Sci. - vol. 42 - n. 4
- Publication date: 1996
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Mechanical property; Meat; Chilling; Organoleptic property; Protein; Ph; Sheep; Cooking; Freezing
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