ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
This experiment was designed to determine the effects of vacuum mixing and rigor state on protein extraction and functionality of beef. Beef muscles excised either pre- or postrigor from cow chucks, were ground. The pre- or postrigor ground mince with Weber-Edsall solution was mixed using 3 different mixing times in a Keebler mixer. Either vacuum or no vacuum was utilized during mixing. Following mixing, a procedure to precipitate crude myosin (CM) from each treatment was performed. Results indicate that significantly greater amounts of CM were obtained due to vacuum treatment (P 〈 0.05) and with increased time of mixing (P 〈 0.01). Comparing pre- and postrigor vacuum mixed meat, the former produced greater CM yields over time (P 〈 0.01). Protein functionality of CM fractions was evaluated using binding ability and least concentration gel tests. Mixing time caused a linear decrease in binding ability (P 〈 0.05) and an increase in the amount of protein to form a gel, irrespective of vacuum. Delineation of the functionality differences was attempted using or-helical content, thermal melting curves, and SDS-PAGE. Implication of effects of vacuum mixing duration in relation to processed meats is discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb02597.x
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