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...
This study was designed to investigate the rate of pH decline, changes in protein solubility and in the water-holding capacity (WHC) of beef muscles subjected to pre-rigor electrical stimulation. Samples for the experiment were obtained from animals slaughtered at the Meat Science Laboratory, Oregon State University. Nine good quality steers...
Investigations were conducted to determine whether the low molecular weight nitrogen compounds and the extra protein complex of bovine psoas major muscle were altered during a 12-day aging period.
Electrophoretic studies of soluble proteins either before or after gel filtration on Sephadex G-25 columns indicated that the soluble proteins were...
Prerigor pressurization of bovine semimembranosus muscle at 103.5
MNm⁻² (15,000 psi) for two min at 35°C significantly decreased
(P<0.01) muscle pH, and significantly (P<0.01) increased the rate of
glycogen degradation during the first 4 hr postmortem.
Glycogen levels of pressurized muscle were significantly
(P<0.01) lower than those of the control...
The cholesterol content (mg/100 g wet tissue) of the
longissimus dorsi muscle and the subcutaneous adipose
tissue of "Country Natural Beef" and regularly produced
beef was determined by a spectrophotometric method.
Proximate analysis (moisture, fat and protein contents) of
both types of beef was also determined.
Country Natural Beef (natural...
Ion exchange chromatography methods which have been
developed in recent years appear to offer a sensitive technique that
can be utilized very advantageously in studies on various proteins
and their properties. The application of such a procedure for the
successful fractionation of bovine sarcoplasmic proteins should stimulate
interest and research...
The over-tenderization of irradiated-sterilized meat is one
of the more important adverse effects resulting from the use of
irradiation for the preservation of meat. Although research has
been reported on the activity and effect of the inherent proteolytic
enzymes of irradiated meat, very little work has been directed toward
the...
Studies were conducted to determine the post-mortem stability
of lysosomes in the white muscle of rainbow trout (Salmo gairdneri)
and to determine whether lysosomal stability was related to rigor
mortis and its subsequent dissolution. In addition, isolated lysosomes
were subjected to different environments in an attempt to detect some
of...