Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

Huff-Lonergan, Elisabeth J.; Lonergan, Steven M.

doi:10.1016/j.meatsci.2005.04.022

Cited by 1,519 publications

(957 citation statements)

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“…The pH, ionic strength, temperature, heating rate, protein concentrations and other factors influenced the WHC (Camou, Sebranek, & Olson, 1989;Chou & Morr, 1979;Huff-Lonergan & Lonergan, 2005;Kristinsson & Hultin, 2003;Westphalen et al, 2005;Yongsawatdigul & Park, 1999). Westphalen et al (2005) found a direct linear relationship between WHC and pH, which was consistent with Offer and Trinick's findings (Offer & Trinick, 1983), and attributed the relationship to the possibility of increased protein-water hydrogen bonding at high pH values.…”

Section: Whc Of the Heat-induced Myofibrillar Gel At 65°csupporting

confidence: 75%

The mechanics of formation of heat-induced myofibrillar protein gel from rabbitpsoas major

Wei

Cui

Jamali

et al. 2016

CyTA - Journal of Food

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(2017) The mechanics of formation of heat-induced myofibrillar protein gel from rabbit psoas major, CyTA -Journal of Food, 15:2, 181-190, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 The present study was designed to analyze the formation mechanics of heat-induced myofibrillar gels from rabbit psoas major at 0.6 mol/L KCl (pH 6.5) and 0.2 mol/L KCl (pH 6.0; n = 3). Morphological structure changes were observed using phase-contrast microscopy, transmission electron microscopy, scanning electron microscopy (SEM) and gel properties were determined through water-holding capacity (WHC), gel strength and dynamic rheological test. The results revealed that myofibrillar filaments aggregated and formed larger oligomers by side-by-side interactions when heated from 25 to 65°C. In higher ionic strength at higher pH, the filaments formed a more compact homogeneous network structure and the G′ value was much lower with higher WHC and gel strength, suggesting that the myofibril gel properties could be described by ΔG′. Based on the present study, it is suggested that the desired structural and textural attributes of myofibril gel can be manipulated by temperature, ionic strength and pH.El mecanismo de la formación de gel proteínico miofibrilar inducido con calor de psoas mayor de conejo RESUMEN El presente estudio se diseñó para analizar la formación de los mecanismos de geles miofibrilares inducidos con calor de psoas mayor de conejo (PM) a 0,6 mol/L de KCl (pH 6,5) y 0,2 mol/L de KCl (pH 6,0) (n=3). Se observaron cambios en la estructura morfológica utilizando microscopio de contraste de fase, microscopio electrónico de transmisión (TEM) y microscopía electrónica de barrido (SEM), además se determinaron las propiedades del gel examinando la capacidad de retención de agua, la resistencia del gel y el ensayo reológico dinámico. Los resultados revelaron que los filamentos miofibrilares agregaron y formaron oligómeros más grandes mediante interacciones conjuntas cuando se calentaron de 25°C a 65°C. Con la mayor fuerza iónica y el mayor pH, los filamentos formaron una estructura de red homogénea más compacta y el valor G' fue más bajo con los mayores valores de WHC y resistencia del gel, sugiriendo que las propiedades miofibrilares del gel podrían describirse con ΔG'. En base al presente estudio, se sugiere que los atributos estructurales y texturales deseados del gel miofibrilar pueden ser manipulados con la temperatura, la fuerza iónica y el pH.

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Section: Whc Of the Heat-induced Myofibrillar Gel At 65°csupporting

confidence: 75%

The mechanics of formation of heat-induced myofibrillar protein gel from rabbitpsoas major

Wei

Cui

Jamali

et al. 2016

CyTA - Journal of Food

View full text Add to dashboard Cite

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“…Meltem (2006) reported similar results for meatballs made with the addition of whey powder. The pH of meat shown to be closely associated with water binding properties of meat proteins but other factors like isoelectric point and type and amount of water also determined the water binding properties of meat (Lonergan and Lonergan 2005).…”

Section: Resultsmentioning

confidence: 99%

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

et al. 2013

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Flaxseed has been proven for its multidimensional health benefits and can be used for development of emulsion type functional meat products. In view of this the incorporation of cold milled flaxseed powder (FSP) in meat batter at level 1-5 % was investigated. The results revealed that incorporation significantly (P <0.05) decreased the total fluid release (TFR), fat release (FR) and water release (WR) of raw meat batter. The surface and internal color values were differed significantly (P <0.05) among treatments at initial as well as during refrigerated storage period. Texture values especially hardness and chewiness values were found less (P <0.05) in FSP treated samples and textural properties in FSP treated samples were not deteriorated during storage as compared to control samples. Thus incorporation of FSP had some beneficial effects on physico-chemical properties and textural properties which were also stable during storage period. However the redness values and sensory scores were observed less in FSP treated samples.

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“…Decrease in moisture content in conditions 2, 3 and 4 in comparison to condition 1 could be attributed to evaporation losses during storage (Smith and Carpenter 1973). Huff-Lonergan and Lonergan (2005) reported that pH decline in early post mortem muscle may affect water loss during aging due to proteolytic disruption of intermediate filaments and the shrinkage of muscle fibers. Significantly lower moisture content for condition 3 than condition 4 could be due to more evaporative losses during storage from cuts in comparison to intact carcass.…”

Section: Moisture Contentmentioning

confidence: 99%

Effect of post-mortem handling conditions on the quality of spent hen meat curry

et al. 2011

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Study was performed to determine the effect of post-mortem handling conditions on the physico-chemical and sensory attributes of spent hen meat curry. Breast cuts of spent hens were subjected to different postmortem handling conditions before cooking viz; made into small cuts and cooked within 1-2 h of slaughter (condition 1), made into small cuts and cooked after 4-5 h of slaughter (condition 2), made into small cuts immediately after slaughter, stored at 4±1°C for 12 h and then cooked (condition 3), stored at 4±1°C for 12 h, made into small cuts and cooked (condition 4). The pH of meat just before cooking due to different stages of rigor development under various conditions differed accordingly. Observed differences in temperature of meat just before cooking were because of different postmortem handling condition variations viz:1,2,3,&4. The associated post mortem changes under different postmortem handling conditions before cooking led to significant variation in Water holding capacity, Water Soluble Protein, Salt Soluble Protein, cooking yield, moisture percentage before cooking and after cooking and also WB shear force value. In general, sensory scores were higher for conditions 4 and 1 as compared to conditions 2 and 3. Results revealed that quality attributes of spent hen meat curry can be improved by following proper post-slaughter handling and processing conditions. To get meat curry of good sensory quality, meat should be cooked preferably within 1-2 h of slaughter or after 10-12 h of storage of intact carcass at 4±1°C. Cuts should be made just before cooking but cooking after 4-5 h of slaughter should be avoided.

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Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

Cited by 1,519 publications

References 56 publications

The mechanics of formation of heat-induced myofibrillar protein gel from rabbitpsoas major

The mechanics of formation of heat-induced myofibrillar protein gel from rabbitpsoas major

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

Effect of post-mortem handling conditions on the quality of spent hen meat curry

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