The effect of temperature on the drip, denaturation and extracellular space of pork longissimus dorsi muscle

摘要: Pork longissimus dorsi muscles were cut across the muscle into slices as soon possible after slaughter. The held at temperatures ranging from 10 to 37°C during first 24 h post-mortem. 1–2% drip was obtained 10°C and increased 10–14% 37°C. As amount of increased, protein concentration fell about 150 mg/ml 100 mg/ml. Some this decrease could be attributed denaturation sarcoplasmic protein, which amounted a maximum 19% in samples with highest drip. It is also suggested that diffusion fluid myofilaments or reticulum dilute sarcoplasm. Denaturation myofibrillar proteins, measured by their ATPase activity, observed but measurable only holding above 30°C. extracellular space 2–5% section when temperature low, 16–25% high. contributory factor increase increasing temperatures.