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Characterization of Exudate Proteins Involved in Binding Meat Pieces into a Sectioned and Formed Beef Steak
Author(s) -
BOOREN A. M.,
MANDIGO R. W.,
OLSON D. G.,
JONES K. W.
Publication year - 1982
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.1365-2621.1982.tb12919.x
Subject(s) - exudate , myofibril , chemistry , sarcoplasm , tenderness , food science , mixing (physics) , whey protein , randomized block design , biochemistry , biology , botany , physics , endoplasmic reticulum , quantum mechanics , horticulture
Subprimals were randomly allocated into groups using a 2 meat type by 4 mixing time randomized complete block design. The Standard beef rounds and Choice, Yield Grade 3 chucks were obtained within 48 hr of slaughter and fabricated into sectioned and formed beef steaks. Binding strength of individual pieces was measured by sensory panel scores and Instron adhesion values. Myofibrillar proteins present in the exudate were separated using slab gel electrophoresis. Instron adhesion and sensory bind were positively correlated (0.56). There was a significant (P < 0.01) linear increase in binding up to 12 min of mixing. Exudate protein at the bond area increased substantially (P < 0.01) during mixing treatments. Sarcoplasmic proteins remained constant over all treatments. The percent of myofibrillar protein in the exudate decreased as mixing increased. Binding strengths were similar for both muscle types. The relative ‐amounts of the major myofibrillar proteins, including a fraction in the 30,000 dalton region, did not change over mixing times.