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Some Biochemical Changes in Sarcoplasmic Depleted, Intact Beef Muscle Inoculated with Pseudomonas frari
Author(s) -
YADA R. Y.,
SKURA B. J.
Publication year - 1981
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.1365-2621.1981.tb04481.x
Subject(s) - sarcoplasm , chemistry , urea , inoculation , food spoilage , salt (chemistry) , biochemistry , pseudomonas , muscle tissue , food science , endoplasmic reticulum , bacteria , biology , anatomy , horticulture , genetics
ABSTRACT Twenty‐four hour postmortm intact bovine Longissimus dorsi muscle strips were (1) washed to remove sarcoplasmic fluid, or (2) left intact, and were either uninoculated or inoculated with Pseudomonas fragi ATCC 4973 to evaluate the effect of decreased concentration of sarcoplasm on bacterial growth and subsequent spoilage during storage at 4°C for 12 days. Washing removed the majority of the water‐soluble components of the muscle. Significantly (P < 0.01) higher growth rates were observed on intact muscle than on washed muscle. Increased extractability of water‐soluble and salt‐soluble proteins was observed in intact inoculated (II) muscle as growth of P. fragi progressed. Alterations in SDS‐gel electrophoretic patterns of water‐soluble, salt‐soluble, urea‐soluble and urea‐insoluble proteins were evident in the II muscle. Relatively little change in nonprotein nitrogen, water‐soluble and salt‐soluble protein content occurred in washed inoculated (WI) muscle with increased bacterial growth. Only minor changes in the SDS‐gel electrophoretograms of the salt‐soluble proteins from the WI tissue were apparent.