Functional properties of myofibrillar proteins from cold-shortened and thaw-rigor bovine muscles.

Author(s) : XIONG Y. L., BLANCHARD S. P.

Type of article: Article

Summary

Prerigor bovine sternomandibularis muscles were stored at 15, 0 and -29 deg C to examine cold-shortening and thaw-rigor effects on myofibrillar protein extractability and gelation properties of myofibrils and salt-soluble protein. Frozen muscle that underwent severe contraction at thawing showed greater protein extractability (35%) than muscles stored at 0 and 15 deg C (27%). Results indicated that physicochemical changes accompanying muscle contraction affected protein network formation during gelation.

Details

Original title: Functional properties of myofibrillar proteins from cold-shortened and thaw-rigor bovine muscles.
Record ID : 1994-1009
Languages: English
Source: Ital. J. Food Sci. - vol. 58 - n. 4
Publication date: 1993/07
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Thawing; Cold shortening; Meat; Chilling; Beef; Organoleptic property; Protein; Physiology; Freezing