Effect 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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