Influence of Postmortem Changes in Bovine Muscle on the Water‐Holding Capacity of Beef. Postmortem Storage of Muscle at 20°C
作者： K. O. HONIKEL , C. FISCHER , A. HAMID , R. HAMM
DOI: 10.1111/J.1365-2621.1981.TB14517.X
关键词:
摘要: Rigor mortis occurs in bovine neck muscles as soon pH 5.9 and an ATP level of about 1 μMol/g are reached. At 20°C muscle contraction does not occur before the onset rigor. Postmortem changes water-holding capacity (WHC) were followed by measuring cooking loss unsalted salted (2% NaCl) homogenates prepared after storage intact tissue at for different periods postmortem. above addition salt causes a strong increase WHC homogenates. There is small decrease both during prerigor phase which apparently caused postmortem fall pH. influence but The reason this difference discussed. No more than one-third total protein solubility was attributed to pH, so least two-thirds due development
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