Abstract
ABSTRACTSubprimals were randomly allocated into groups using a 2 meat type by 4 mixing time randomized complete block design. The Standard beef rounds and Choice, Yield Grade 3 chucks were obtained within 48 hr of slaughter and fabricated into sectioned and formed beef steaks. Binding strength of individual pieces was measured by sensory panel scores and Instron adhesion values. Myofibrillar proteins present in the exudate were separated using slab gel electrophoresis. Instron adhesion and sensory bind were positively correlated (0.56). There was a significant (P < 0.01) linear increase in binding up to 12 min of mixing. Exudate protein at the bond area increased substantially (P < 0.01) during mixing treatments. Sarcoplasmic proteins remained constant over all treatments. The percent of myofibrillar protein in the exudate decreased as mixing increased. Binding strengths were similar for both muscle types. The relative ‐amounts of the major myofibrillar proteins, including a fraction in the 30,000 dalton region, did not change over mixing times.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.