GELATION OF TURKEY BREAST AND THIGH MYOFIBRILS - CHANGES DURING ISOLATION OF MYOFIBRILS

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-degrees-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.