Abstract
Intramuscular connective tissue obtained from Longissimus dorsi muscle of a 4-year-old beef carcass was treated with NaCl solutions of 2, 4, and 6% (w/v), and CaCl 2 solutions of 50, 100, and 150 mM, and citric and lactic acid solutions of 0.5, 1.0, and 1.5% for three different marinating periods (24, 46, and 72 h). Changes in denaturation characteristics were investigated using differential scanning calorimetry and it was found that the denaturation onset temperature ( T o) and the denaturation peak temperature ( T p) increased as the NaCl concentration increased but decreased as the CaCl 2 concentration increased, irrespective of marinating time. Lactic and citric acid decreased T o to about 39°C, from over 60°C breaking the structure of fibrils.
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