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Influence of the Physical State of Tissue during Rigor Mortis upon Protein Solubility and Associated Properties of Bovine Muscle
Author(s) -
COOK C. F.
Publication year - 1967
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.1365-2621.1967.tb00848.x
Subject(s) - rigor mortis , sarcomere , solubility , chemistry , muscle protein , biochemistry , biophysics , anatomy , biology , skeletal muscle , endocrinology , myocyte , organic chemistry
SUMMARY— Protein solubility and associated properties were studied in bovine sternomandibularis muscle allowed to pass into rigor in three physical states. Thirty min post‐mortem, samples were incubated at 7°C for 48 hr in one of the following conditions: minced through 1/8‐in. plate, free to shorten in a vertical position, stretched to 150% of equilibrium length. Stretched muscle exhibited greater protein solubility, higher pH values and longer sarcomeres than the remaining samples. For post‐rigor muscle, protein solubility may be related to sarcomere length and moisture press ratio. Variations in sarcomere length may be related to post‐mortem changes in pH. Possible relationships between the contractile state of proteins and the chemical, physical and quality characteristics of muscle are discussed.