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Mechanical Tenderisation of Pork Meat: Protein and Water Release due to Tissue Damage
Author(s) -
Tyszkiewicz Irena,
Kłossowska Barbara M,
Wieczorek Urszula,
JakubiecPuka Anna
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199702)73:2<179::aid-jsfa699>3.0.co;2-#
Subject(s) - food science , chemistry , biology
Pork meat was mechanically tenderised with the use of three different machines: a meat activator, a meat grinder with a two‐blade knife and a kidney plate, and a blade tenderiser. The protein availability and expressible fluids was then determined. The results are discussed in relation to tissue damage observed under the electron microscope. The processes studied conclude that the main factor causing the appreciable increase of myofibrillar proteins availability and elevating the brine‐holding capacity of pork meat was the mechanical disruption of the contractile structure integrity, especially the transversal fractures of fibres and myofibrils. © 1997 SCI.