Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid Nitrogen

Abstract

SUMMARY This study was conducted to determine how altering the course of post‐mortem changes artificially through liquid nitrogen (L‐N2) treatment, affects certain physieochemical properties of the musculature. L‐N2‐treated muscles were superior to the untreated pale, soft, exudative muscles in ultimate gross morphology (color structure) and myofibrillar and sarcoplasmic protein extractability. L‐N2 treatment also improved the emulsifying properties of the muscle and decreased the post‐mortem production of reducing sugars. The significance and interrelationships of these properties were discussed.

Cholesterol Content of Raw and Cooked Beef Longissimus Muscles with Different Degrees of Marbling

“…Five steaks in each marbling group were cooked from the frozen state (0°C) in a preheated oven at 177OC to an endpoint internal temperature of 6OoC and the other five were cooked to an internal temperature of 75°C. Moisture and total lipid content determinations Each raw or cooked steak was cut into small pieces, frozen in liquid nitrogen, and thoroughly powdered in a Waring Blendor (Borchert and Briskey, 1965).…”

Sarcoplasmic and Myofibrillar Protein in Skeletal Muscle of Two Breeds of Pig

“…The quantity of sarcoplasmic protein extracted from pre-rigor longissimus dorsi muscle of Landrace and Large White pigs was similar to that extracted from Poland China and Chester White muscle by Sayre et al (1963), Borchert et al (1965) and Sayre et al (1966). More myofibrillar protein, however, was extracted from Landrace and Large White muscle than from Poland China or Chester White.…”

“…Similarly, there is very little evidence to indicate whether there are genetically-determined differences in the protein extractability of pre-rigor muscle between different breeds of pig. Sayre et al (1963)) Borchert et al (1965) and Sayre et al (1966) published figures for the amounts of sarcoplasmic and myofibrillar protein in pig longissimus clorsi muscle excised at death; Sayre et al (1966) compared the amounts of these proteins in the longissimus dorsi muscle of adult Poland China and Chester White pigs.…”

“…Such changes in the solubility of the proteins have been associated with pale, soft, exudative post-rigor muscle (Hart, 1962;Sayre et al, 1963;Sayre et al, 1964;Borchert ek al., 1964 and1965 ;Sayre et al, 1966).…”

Dupla tonalidade e perda por gotejamento: relação com posição anatômica em secção transversal do lombo suíno e glicemia

“…A queda da temperatura e os processos proteolíticos musculares estão intimamente relacionados, sendo que a taxa de queda de pH acentuada a uma temperatura alta provocam prejuízos ao processo (BORCHERT;. O resfriamento lento provoca aumento nas perdas por gotejamento (NGAPO et al, 1999a …”