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Influence of Processing Procedures on the Post‐Mortem Permeability of Chicken Muscle Sarcolemmas to Protein
Author(s) -
OSNER R. C.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb03258.x
Subject(s) - distilled water , sarcolemma , rigor mortis , chemistry , permeability (electromagnetism) , chromatography , biochemistry , membrane
SUMMARY The permeability of intact chicken muscle sarcolemmas was studied in relation to: a) the pH of Ringer's solution surrounding the muscle; b) bathing the muscle in distilled water; c) rigor; d) freezing and thawing; and e) processing in a factory. Change in pH of Ringer's solution between 5.5 and 7.5 had no effect, but bathing in distilled water, freezing and thawing, muscle restraint during rigor, and normal processing in a factory all made the sarcolemma permeable to protein. When isolated muscles were immersed in distilled water for 24 hr, 1.7% of total muscle protein was lost. Isolated muscles which were not restrained during rigor were not permeable to protein when immersed in Ringer's solution, but muscles which had passed through rigor on the carcass were. Intracellular protein can therefore be lost from carcasses both as a result of processing and of freezing and thawing.