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BINDING OF MEAT PIECES: AN INVESTIGATION OF THE USE OF MYOSIN‐CONTAINING EXTRACTS FROM PRE‐ AND POST‐RIGOR BOVINE MUSCLE AS MEAT BINDING AGENTS
Author(s) -
TURNER R. H.,
JONES P. N.,
MACFARLANE J. J.
Publication year - 1979
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.1365-2621.1979.tb06458.x
Subject(s) - myosin , chemistry , salt (chemistry) , biochemistry , sodium , yield (engineering) , food science , chromatography , biophysics , biology , organic chemistry , materials science , metallurgy
The feasibility of using myosin, extracted from post‐rigor bovine muscle, as a binding agent for meat pieces, was examined. Crude myosin was extracted with solutions containing various concentrations of sodium chloride (salt) and sodium tripolyphosphate (TPP). Maximum yield was obtained using 1M salt and about 0.25% TPP in the extracting solution. Binding strength, i.e. the strength with which pieces of meat adhere, of crude myosin extracted with 1M salt and 0.15, 0.25 or 0.5% TPP were not significantly different and were only slightly lower than that for crude myosin extracted from pre‐rigor muscle. The myosin preparations had binding strength much greater than that reported previously for actomyosin. These results show that crude myosin extracted from postrigor bovine muscle has a potential use as a meat binding agent.