GELATION OF TURKEY BREAST AND THIGH MYOFIBRILS - EFFECTS OF PH, SALT AND TEMPERATURE

Salt concentration >0.1M and pH were important to the development of gel fracture properties. However, meat type and salt concentration (0.5-1.0M) did not influence gel shear stress or shear strain. Isothermal heating temperature (55-degrees-C or 70-degrees-C) affected only gel shear strain. Rheological properties at fracture and nonfracture did not respond alike to changes in gelation conditions. General similarities between breast and thigh myofibril gels implied that protein isoforms were not the main factor influencing gel structure formation.