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PROTEIN EXTRACTABILITY OF TURKEY BREAST MUSCLE EXHIBITING DIFFERENT RATES OF POST‐MORTEM GLYCOLYSIS
Author(s) -
LANDES D. R.,
DAWSON L. E.,
PRICE J. F.
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.tb02051.x
Subject(s) - sarcoplasm , chemistry , rigor mortis , zoology , biochemistry , anatomy , biology , endoplasmic reticulum
SUMMARY– Changes in pH and in protein extractability were determined in turkey breast muscles from anesthetized and nonanesthetized birds from 0–72 hr post‐mortem. Shear values were measured on cooked meat after 72 hr post‐mortem aging. Total extractable‐, total soluble fibrillar protein‐, soluble actomyosin‐, sarcoplasmic protein‐, nonprotein‐, and unextracted alkali soluble protein‐nitrogen values were determined. These values remained fairly constant during the first hour post‐mortem in muscles from anesthetized birds, but began to change immediately in muscles from control birds. Total extractable nitrogen, total soluble fibrillar protein nitrogen and soluble actomyosin nitrogen extracted from muscles of control birds increased during post‐mortem aging. These fractions in muscles from other species either remain the same during rigor development or decrease. The muscles of anesthetized birds were more tender (measured by shear value) than those from the control birds.