ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb03065.x
Permalink