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Sodium Retention in Prerigor and Postrigor Ground Pork
Author(s) -
PENG I.C.,
YASOSKY J.J.,
JUDGE M.D.
Publication year - 1989
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.1365-2621.1989.tb03065.x
Subject(s) - chemistry , sodium , food science , pellets , ionic bonding , chromatography , ion , organic chemistry , biology , paleontology
Sodium retention in pre‐ and postrigor ground pork was studied. Pork of different ionic strengths was prepared by mixing meat with various amounts of water and NaCl, and was separated into two fractions: supernatants and pellets. Na + retention in supernatants increased with increasing percent NaCl (0–5%). Supernatants of prerigor ground pork contained less Na + than those of postrigor ground meat. Na + retention in pellets also increased with increasing percent NaCl (0–5%). Na + retention was higher in pellets of prerigor ground pork than in those of postrigor ground meat. Muscle proteins were not able to bind added Na + , as demonstrated by a dialysis method, regardless of rigor state and fraction.