No abstract

The GOSUC consistometer has been tested as a method to follow changes in consistency of meat homogenates. These homogenates did not change consistency during 30 hr storage, increased in consistency when the protein content of the homogenates increased, decreased in consistency when temperature increased and increased in consistency when pH increased over normal pH values of meat. These results show that the GOSUC consistometer could be a useful piece of equipment to detect changes in meat produced by technological processes. When this equipment was used to evaluate the effect of pyrophosphate in meat, it proved that consistency increased when pyrophosphate increased in meat from 0.2 to 0.8%. By using this technique, it has also been shown that freezing increases meat homogenates consistency.