Abstract
ABSTRACTThis experiment was designed to determine the effects of vacuum mixing and rigor state on protein extraction and functionality of beef. Beef muscles excised either pre‐ or postrigor from cow chucks, were ground. The pre‐ or postrigor ground mince with Weber‐Edsall solution was mixed using 3 different mixing times in a Keebler mixer. Either vacuum or no vacuum was utilized during mixing. Following mixing, a procedure to precipitate crude myosin (CM) from each treatment was performed. Results indicate that significantly greater amounts of CM were obtained due to vacuum treatment (P < 0.05) and with increased time of mixing (P < 0.01). Comparing pre‐ and postrigor vacuum mixed meat, the former produced greater CM yields over time (P < 0.01). Protein functionality of CM fractions was evaluated using binding ability and least concentration gel tests. Mixing time caused a linear decrease in binding ability (P < 0.05) and an increase in the amount of protein to form a gel, irrespective of vacuum. Delineation of the functionality differences was attempted using or‐helical content, thermal melting curves, and SDS‐PAGE. Implication of effects of vacuum mixing duration in relation to processed meats is discussed.
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