MEAT MASSAGING - EFFECTS OF SALT AND PHOSPHATE ON MICROSTRUCTURAL COMPOSITION OF MUSCLE EXUDATE

被引:43
作者
THENO, DM
SIEGEL, DG
SCHMIDT, GR
机构
[1] Dept. of Animal Science, University of Illinois at Urbana/Champaign, Urbana, Illinois
关键词
D O I
10.1111/j.1365-2621.1978.tb02336.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Samples of the tacky exudate formed on meat surfaces as a result of massaging muscle in the presence of salt and/or phosphate were removed at intervals during 24 hr of massaging and observed using a light microscope. Samples without added salt or phosphate showed broken fibers and fragments from fiber disruption. Samples with salt or phosphate showed both solubilized protein and fragments from fiber disruption. Samples with salt and phosphate showed primarily clouds of solubilized protein. Length of massaging enhanced the effects in all samples. Copyright © 1978, Wiley Blackwell. All rights reserved
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页码:483 / 487
页数:5
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