Investigations were conducted to evaluate some of the changes
occurring in the myofibrillar proteins, particularly solubility
properties, resulting from the hydrostatic pressurization (15,000 psi,
2-3 min, 40°C) of prerigor semitendinosus and longissimus dorsi
beef muscles.
Both pressurized muscles showed a sharp decline in pH (~0.9 unit)
as the result of...