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Rigor State, Freeze Condition, pH, and Incubation Temperature and Their Influence on Color Development and Extract Release Volume in Ovine Muscle Homogenates
Author(s) -
COOK C. F.
Publication year - 1968
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.1365-2621.1968.tb01350.x
Subject(s) - incubation , chemistry , chromatography , incubation period , biochemistry , food science
SUMMARY— The effect of pH and incubation temperature on the development of filtrate color, and a modified extract release volume (ERV) were studied in unfrozen and frozen, pre‐ and post‐rigor ovine muscle homogenates. Buffer‐pH, incubation temperature and the interaction between these two factors had a highly significant effect (P < 0.01) on filtrate color and ERV. Rigor state and the interactions, rigor state × buffer‐pH, freeze state × buffer‐pH, and freeze state × incubation temperature had a highly significant effect (P<0.01) upon ERV after 24 hr incubation. Pale colored filtrates developed in homogenates that were buffered at pH 5.2 and 5.6 and incubated at 20, 30, and 40°C. There was a significant correlation between ultimate pH and color scores for the filtrates obtained from homogenates incubated at 10, 20, 30, and 40°C but there was no relationship between the two variables when the homogenates were incubated at 0 and 5°C. The ERV decreased significantly (P < 0.01) with increasing incubation temperatures and pH of buffer. Pre‐rigor homogenates at low pH levels released significantly smaller (P < 0.01) amounts of extract than did post‐rigor tissue. Incubation temperature influenced the magnitude of the correlation between ultimate pH and ERV.