Abstract
SUMMARY—The extractability of beef, pork, and chicken muscle with post‐mortem aging was studied. There was a general increase in viscosity and nitrogen content of the extracts with aging. Extractability of nitrogen and actomyosin reached a maximum at 2 weeks in both beef and pork. In chicken, maximum nitrogen and actomyosin extractability occurred at 4 and 6 days, respectively. Thus, in pork as well as in beef, two weeks' aging apparently are required to complete postmortem changes in muscle protein. The results suggested that chicken should be aged from 4 to 6 days prior to consumption.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: 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.
