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Pressure‐Accelerated Changes in the Proteins of Muscle and Their Influence on Warner‐Bratzler Shear Values
Author(s) -
MACFARLANE J. J.,
KENZIE I. J.
Publication year - 1986
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.1365-2621.1986.tb11171.x
Subject(s) - chemistry , myofibril , sodium dodecyl sulfate , tenderness , gel electrophoresis , sodium , zoology , biochemistry , food science , biology , organic chemistry
The effect on cold‐shortened post‐rigor beef semitendinosus muscle of pressure treatment at 150 MPa for 6 or 16 hr at 30°C or for 1 hr at 60°C, on the presumed proteolytic breakdown of myofibrillar proteins (as revealed using sodium dodecyl sulfate (SDS) gel electrophoresis) and on Warner‐Bratzler shear values, was studied. Production of a 145,000 dalton molecular weight component was much greater in the 30°C (for 6 hr or 16 hr) pressure treatments than in that at 60°C (for 1 hr). The pressure treatments at 30°C significantly decreased Warner‐Bratzler shear values but to a lesser extent than did pressure treatment at 60°C. Therefore, although the mechanism by which the 145,000 dalton molecular weight component is produced may be associated with a degree of tenderization of cold‐shortened muscle, it appears that another mechanism is primarily responsible for the tenderization achieved by pressure treatment at 60°C.