Abstract
ABSTRACTThe effects of electrical stimulation (ES) on both hot‐processed, brine‐chilled (BC) and conventionally processed (CON) pork loins were evaluated. Protein solubility changes from water extracts of treated pork longissimus were monitored by size exclusion high‐performance liquid chromatography (SEC/HPLC) and the biuret protein reaction. Molecular weight profiles (SEC/HPLC) of water extracts from treated longissimus showed four major peaks that represent proteins with molecular weights greater than 10,000 daltons which were affected by ES. Electrical stimulation led to a decrease in the amount of proteins observed in these four peaks when the conventional method of chilling was employed. At the same time, an increase in smaller molecular weight compounds were observed (compounds < 10,000 daltons). Extractable biuret positive compounds showed no significant changes due to ES or method of chilling.
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