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Differential Scanning Calorimetry of Beef Muscle: Influence of Postmortem Conditioning
Author(s) -
FINDLAY C. J.,
STANLEY D. W.
Publication year - 1984
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.1365-2621.1984.tb12833.x
Subject(s) - differential scanning calorimetry , myosin , conditioning , chemistry , calorimetry , endothermic process , zoology , anatomy , biology , biochemistry , thermodynamics , physics , statistics , mathematics , organic chemistry , adsorption
Differential scanning calorimetry (DSC) was used to follow the changes in the endothermic transitions of beef muscle during conditioning. Sternomandibularis muscle held at 5°C from 2–8 days postmortem resulted in a significant (P < 0.05) drop in the total heat of transition (ΔH) from 3.8 to 3.0 J/g. The myosin transition decreased from 57.8° to 55.2°C while the actin transition increased from 81.8° to 83.2°C (P < 0.05). Storage time and temperature were varied to generate a response surface of thermal data for psoas major and semimembraneosus muscle. The decrease in °H of psoas major was optimal between 10° and 13°C. Total ΔH of semimembraneosus (3.9 J/g) was significantly greater (P < 0.05) than that of psoas major (3.4 J/g).