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Gelation of Turkey Breast and Thigh Myofibrils: Changes During Isolation of Myofibrils
Author(s) -
NORTHCUlT J.K.,
LAVELLE C.L.,
FOEGEDING E.A.
Publication year - 1993
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.1365-2621.1993.tb06094.x
Subject(s) - myofibril , shear stress , shear (geology) , strain (injury) , chicken breast , chemistry , materials science , composite material , food science , anatomy , biochemistry , biology
The relationship between functional properties of meat and myofibrils was examined for turkey breast and thigh by determining gel‐forming ability of proteins at each step in a myofibril isolation procedure. Physical properties of thermally induced gels (70°C for 30 min) were determined by torsional fracture analysis. Maximum shear stress (force) was obtained after removal of water‐soluble components, whereas filtration was required to achieve maximum shear strain (deformability). Shear stress increased 150% and shear strain 59%. Changes in fracture properties were similar between meat types, and therefore, not the cause of meat type‐associated differences in comminuted turkey.