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EFFECT OF TEMPERATURE DURING POST‐MORTEM GLYCOLYSIS AND DEPHOSPHORYLATION OF HIGH ENERGY PHOSPHATES ON POULTRY MEAT TENDERNESS
Author(s) -
KHAN A. W.
Publication year - 1971
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.1365-2621.1971.tb02050.x
Subject(s) - rigor mortis , tenderness , dephosphorylation , adenosine triphosphate , chemistry , food science , zoology , glycolysis , biology , biochemistry , phosphorylation , metabolism , phosphatase
SUMMARY– Tests made on pectoralis major muscles having post‐slaughter pH values ranging between 6.1–7.0, indicated that holding poultry meat at 30 and 37°C during the onset of rigor mortis caused toughness. This toughening effect of high temperature appeared to occur when the pH level of the meat dropped from a value of about 6.3 to its ultimate low value and the adenosine triphosphate content dropped below 40% of its initial concentration. Holding temperatures at 10, 15 and 25°C during the onset of rigor mortis, or cooling to 15°C before the pH value dropped to about 6.3 produced more tender meat. After completion of post‐mortem glycolysis and dephosphorylation of high energy phosphates, high temperature had no deleterious effect on tenderness. These results indicate that dephosphorylation of adenosine triphosphate at high temperature affects the mode or extent of stiffening of the muscular tissue and prevents tenderization.