Sarcoplasmic Protein Solubility Research Articles

MANUFACTURING FUNCTIONALITY OF CHILLED VENISON AND BEEF

ABSTRACT The functional properties of venison and beef semimembranosus muscle stored at −1.5C for 4 weeks were compared. Sarcoplasmic protein solubility (SPS), malondialdehyde (MDA) and reactive sulfhydryl (SH) contents were higher in venison compared with beef (P < 0.001). Cooked batter torsion stress, tensile strength, rigidity and yield were higher in beef compared with venison (P < 0.01). Venison and beef did not differ in total protein solubility (TPS), emulsion activity index (EAI) and emulsion stability (ES) (P > 0.05). TPS, EAI, ES, MDA, torsion stress and strain, tensile strength and extensibility in meats from both species increased, and SPS and SH decreased with chilled storage time (P < 0.01). Within the parameters of this study, chilled beef had a better manufacturing functionality compared with venison. Manufacturing functionality in meats from both species improved with chill storage time, but the improvement was more marked in beef compared with venison.PRACTICAL APPLICATIONSThe following are some of the practical applications of this research: (1) processing parameters used to optimize the manufacturing functionality of beef are not suitable for venison because the latter tenderize much faster than beef with negative implications to manufacturing functionality; (2) the current practice of not vacuum packaging frozen manufacturing meat will have a more deleterious effect on the functionality of venison compared with beef because of the higher rate of lipid oxidation in venison; and (3) the best time to use chilled venison and beef for maximum functionality is at 2 or 3 weeks of storage at –1.5C.

Physicochemical characterization of muscle proteins from different regions of mackerel ( Rastrelliger kanagurta)

Physicochemical characteristics of proteins extracted from muscles excised from four distinct regions of mackerel were examined. Three regions were identified based on their fin position; namely anterior muscle, median muscle, posterior muscle and red muscles from beneath the lateral line. The biochemical characteristics like reactive sulphydryl groups, surface hydrophobicity, Ca 2+ ATPase activity, turbidity, proximate composition and the functional characteristics such as viscosity, emulsion activity index (EAI) and emulsion stability (ES) were studied in the samples, from different regions. Sarcoplasmic protein (SPP) solubility was found to be higher in red muscles compared to that of white muscles, whereas myofibrillar protein (MFP) solubility was higher in white muscles particularly in the posterior portion. The MFP from posterior white muscles showed better viscosity, surface hydrophobicity and Ca 2+ ATPase activity, which in turn contributed to the higher EAI and ES of this muscle portion. Variations in composition, electrophoretic pattern of proteins and selected functional properties (EAI) were noticed between red and white muscles, which may be of significance from the utilization point of the fish.

고품질 돈육 생산을 위한 고온증기세척수의 최적 조건

본 실험은 고온증기세척수의 분무가 돼지도체 표면 미생물수의 감소와 돈육품질에 미치는 영향에 대해 알아보고자 실시하였다. 처리전과 비교하여 처리후 복강쪽 및 체외표면에서 표면 미생물수는 감소하며, 분무온도가 증가할수록 총균수의 차이를 보여준다(P<0.05). 그러나 80℃ 이상의 온도 즉, 90℃의 고온증기 세척시 80℃의 분무온도와 비교하여 미생물수 감소 효과를 보이지 않은 것으로 미루어(P>0.05) 고온증기 세척수의 분무 온도는 80℃가 적당할 것으로 판단된다. 고온증기 세척수의 처리시간별 돼지도체 표면 미생물수의 변화는, 처리전과 비교하여 처리후 미생물수는 감소하였다(P<0.05). 그러나 복강쪽 및 체외표면 모두 20초의 분무시간에 비해 30초 및 60초 처리시 총균수 변화에 차이를 나타내지 않아 20초 세척시간이 효과적인 것으로 판단된다. 고온증기 세척수의 분무온도가 돈육질에 미치는 영향을 구명하기 위한 육질평가에서 80℃ 이상의 온도에서 등심과 뒷다리 모두 높은 명도 값이 나타났다(P<0.05). 근육의 pH와 보수력은 온도가 증가할수록 감소하며, 특히, pH와 근장단백질용해성은 80℃ 이상의 온도에서 유의적인(P<0.05)으로 낮게 나타나, 70℃의 고온증기 처리시 돈육질에 부정적인 영향을 미치지 않을 것으로 판단된다. 또한 세척시간에 따른 육색의 변화에서 등심과 뒷다리 모두 세척시간이 증가할수록 명도 값은 증가하며, 30초의 증기처리 이후 명도와 적색도에서 유의적인(P<0.05) 차이를 보여 빠른 pH 감소의 원인으로 돈육의 보수력이 나빠지는 것으로 나타났다. 따라서 70℃의 증기온도와 20초의 처리시간이 돼지도체 표면 미생물수를 감소시키며 돈육질에 부정적인 영향을 미치지 않는 최적 조건이라 판단된다. The objective of this study was to determine the efficacy of different water temperatures and time of spray-washing on the removal of bacteria contamination from surface of pork carcass and to obtain better meat quality with high temperature stream between 60 to 90℃ for the time ranged from 10 to 60 sec. Results showed that total plate counts were significantly decreased with increasing steam temperature(P<0.05). Similar results were found with the spray time(P<0.05). The lightness(CIE L*) value was significantly increased in both loin and ham cuts over 80℃(P<0.05). Ultimate pH of muscle and water-holding capacity were decreased with increasing steam temperature(P<0.05). There was a significant difference in solubility of sarcoplasmic protein between 70℃ and 80℃ of the steam treatments with higher value at 70℃(P<0.05). Again, longer than 30 sec spray at 70℃ steam, the lightness value of pork was significantly increased(P<0.05), while pH and water-holding capacity of muscle were significantly decreased(P<0.05). Therefore, a desirable pork quality would be achieved with spray-steam washing at 70℃ for 20 sec on pork carcass.

Physicochemical characteristics of muscle proteins from barracuda ( Sphyraena jello) of different weight groups

The physicochemical properties of muscle proteins extracted from two different weight groups (500 and 1500 g) of barracuda ( Sphyraena jello) are discussed. Solubility of sarcoplasmic protein (SPP) from groups I and II fishes were 107 and 167.18 mg/g, respectively. The myofibrillar protein (MFP) concentration was significantly higher in group II. The concentration of reactive sulphydryl group and Ca 2+ ATPase activity of MFP were higher in group II fishes than in group I fishes. Surface hydrophobicity of MFP was noticeably higher for group I fishes compared to the other group. High emulsion activity index (EAI) was noticed for group I fishes. EAI of SPP increased but that of MFP decreased with increase in protein concentration in both the fishes. MFP from group I fishes showed better emulsion stability (ES) and the ES showed concentration-dependent increase in both groups for both SPP and MFP. Foam expansion was higher in group I fishes, but foam volume stability (FVS) of both the groups did not show any significant difference. Viscosity, water holding capacity (WHC) and gel strength (GS) were higher for group I fishes. Electrophoretogram of SPP and MFP of both the groups show difference in band pattern indicating that proteins expressed during various stages of growth vary.

Ion distribution and protein proteolysis affect water holding capacity of Longissimus thoracis et lumborum in meat of lamb subjected to antemortem exercise

Exercise has been shown previously to reduce the water holding capacity (WHC) of meat in lamb. The consequence of changes in the distribution of ions pre- and post-rigor and proteolysis on WHC is relatively unknown. Twelve crossbred lambs were used to investigate the effect of exercise on the meat quality traits of the Longissimus thoracis et lumborum (LTL) muscle. There were no treatment effects on Warner–Bratzler shear force (WBSF), myofibril and sarcoplasmic protein solubility, denaturation or sarcomere length. With exercise the initial pH of the muscle was lower and the rate of pH fall to rigor was faster compared to controls. Exercise caused increased purge and meat fluid had a lower osmolarity, magnesium, potassium and sodium concentration. Proteolysis of desmin occurred after day 3 and vinculin on day 7 of ageing with exercise. It was concluded that exercise caused changes in the distribution of ions and the proteolysis of muscle proteins that reduced the ability of the muscle to bind or hold water.

Functional properties of Rohu (Labeo rohita) proteins during iced storage

The effect of iced storage on functional properties viz. solubility, emulsion activity index (EAI), viscosity, foaming, of muscle proteins from fresh water fish Rohu (Labeo rohita) was evaluated. Myofibrillar protein (MFP) solubility showed an increasing trend up to 11 days of storage followed by a decrease. Solubility of sarcoplasmic protein (SPP) showed a decreasing trend through out the storage period. A 44% drop in emulsion activity index (EAI as m2/g) was observed in the case of MFP on storage. MFP showed foam volume stability (FVS) of 94% and a 22% loss in stability was recorded on the 25th day. Viscosity of SPP remained relatively stable through out the duration of study while that of MFP showed an increasing trend during the first week and then decreased. Influence of protein concentration on different functional properties were also studied. The data are discussed in relation to protein conformational changes as indicated by changes in hydrophobicity, and reactive sulphhydryl groups. Reactive sulphhydryl groups increased gradually attaining a maximum on the 6th day and a gradual decline towards the end. Hydrophobicity of myofibrillar fraction showed a decrease till the 11th day and thereafter it increased gradually. K-value was taken as an index of quality which shot-up from 0.2% to 59.80% during the storage of fish in ice.

Effect of Sodium Bicarbonate Injection in Pre-rigor Porcine M. Longissimus lumborum on Pork Quality

Effects of sodium bicarbonate (SBC) injection on meat quality and functionality of porcine M. longissimus lumborum were investigated. Fifteen pigs () were randomly selected at a commercial slaughter plant. After slaughtering the loins were dissected from the carcass before chilling at approximately 30 minutes post mortem. The loins were divided into four cuts for sample treatment, and SBC of 0.25 M, 0.40 M and 0.75 M was injected (2% w/w) using a syringe. As SBC injection level was increased, muscle pH increased significantly (p) values on the surface of muscle. Moreover, with injection of SBC, drip loss %, cooking loss % and shear force were significantly (p content were significantly (p0.05) were found in aroma, off-flavor and drip between injection of SBC at different levels and the control, although color and acceptability were significantly lower (p0.05) on all treatments, but tenderness and acceptability were significantly higher (p0.05) were found in sarcoplasmic protein solubility between the treatments. These results indicated that SBC injection into pre-rigor porcine M. longissimus lumborum could improve ultimate pork quality characteristics such as meat color, water-holding capacity, and could inhibit muscle protein denaturation due to an increase in muscle pH.

MEAT SPAGHETTI TENSILE STRENGTH AND EXTENSIBILITY AS INDICATORS OF THE MANUFACTURING QUALITY OF THAWED BEEF

ABSTRACT The functional attributes of thawed whole, diced or minced high‐ (6.10–6.79) and normal‐ (5.40–5.79) pH longissimus dorsi muscles of a line of bulls were determined, and the meat was used to prepare sausage and meat spaghetti batters. The torsion stress and strain to failure of cooked sausages and the tensile strength and extensibility of the cooked meat spaghetti were determined. The results of bivariate regression indicate that meat spaghetti tensile strength and extensibility had a significant (P &lt; 0.01) correlation to pH, sarcoplasmic protein solubility, water‐holding capacity, cooked batter torsion stress, strain, yield and emulsion stability. Regression analysis of batter torsion stress on meat spaghetti tensile strength and extensibility indicated that torsion stress could be predicted by tensile strength only, with extensibility not adding any further predictive ability. On the other hand, torsion strain could be predicted by extensibility only, with tensile strength not providing any extra predictive ability. The reverse of both of these regressions was not true. Torsion stress =–14.296 + 0.2935 * tensile strength (r2 = 0.92) and torsion strain = 0.452 + 0.0936 * extensibility (r2 = 0.90). Within the parameters of the present study, meat spaghetti tensile strength and extensibility could be used to determine the manufacturing quality of frozen beef.

In Vivo Fusion of Circulating Fluorescent Cells with Dystrophin-Deficient Myofibers Results in Extensive Sarcoplasmic Fluorescence Expression but Limited Dystrophin Sarcolemmal Expression

To investigate the therapeutic potential of bone marrow transplantation in Duchenne muscular dystrophy, green fluorescent protein-positive (GFP+) bone marrow cells were transplanted into irradiated wild-type and dystrophin-deficient mdx mice. Tibialis anterior muscles showed fivefold to sixfold more GFP+ mononucleated cells and threefold to fourfold more GFP+ myofibers in mdx than in wild-type mice. In contrast, dystrophin expression in mdx mice remained within the level of nontransplanted mdx mice, and co-expression with GFP was rare. Longitudinal sections of 5000 myofibers showed 160 GFP+ fibers, including 9 that co-expressed dystrophin. GFP was always visualized as full-length sarcoplasmic fluorescence that exceeded the span of sample length (up to 1500 microm), whereas dystrophin expression was restricted to 11 to 28% of this length. Dystrophin expression span was much shorter in GFP+ fibers (116 +/- 46 microm) than in revertant fibers (654 +/- 409 microm). These data suggest that soluble GFP diffuses far from the fusion site with a pre-existing dystrophin(-) myofiber whereas dystrophin remains mainly expressed close to the site of fusion. Because restoration of dystrophin in whole muscle fiber length is required to expect functional improvement and clinical benefits for Duchenne muscular dystrophy, future applications of cell therapies to neuromuscular disorders could be more appropriately envisaged for replacement of defective soluble sarcoplasmic proteins.

Identification of freshwater fish commercially labelled “perch” by isoelectric focusing and two-dimensional electrophoresis

Isoelectric focusing (IEF) and two-dimensional electrophoresis (2-DE) were used to distinguish four freshwater fish species which are sold under the generic label of “perch”: Perca fluviatilis (European perch), Lates niloticus (Nile perch), Stizostedion lucioperca (European pikeperch) and Morone chrysops x saxatilis (sunshine bass). These species have different commercial values but are easily “interchangeable” because they are sold already filleted, in view of the numerous bones of the whole fish. IEF of the water-soluble proteins extracted from fish muscle resolved in species-specific patterns. Intra-species polymorphism was low, and did not concern the bands identified as characteristic of the species. As well, 2-DE maps showed numerous species-specific protein spots. Interestingly, while none of the IEF bands was common to all four species, several major 2-DE spots were similar. Therefore, IEF of water soluble sarcoplasmic proteins is sufficient to unambiguously discriminate among the four species considered. Analysis by 2-DE, which has a higher resolution power but it is more expensive and time consuming, may be applied to obtain further knowledge of the proteome of poorly characterized species.

Elimination ofEscherichia coli O 157 : H7 and Listeria monocytogenes from raw beef sausage by γ-irradiation

The effectiveness of low gamma-irradiation doses in the destruction of Escherichia coli O 157 : H7 and Listeria monocytogenes in raw beef sausages was investigated. Raw samples of fresh manufactured beef sausage were subjected to gamma-irradiation at doses of 0, 1, 2, and 3 kGy. Then samples were cold-stored (4 +/- 1 degrees C) for 12 days and the effects of irradiation and storage on the counts of these harmful bacteria were studied. Moreover, the effects of irradiation and storage on the percentages of free fatty acids (FFAs) in lipids, on the p-anisidine values of lipids, solubility of sarcoplasmic and myofibrilar proteins, and water-holding capacity (WHC) were also determined. The results showed that gamma-irradiation at 1 and 2 kGy significantly reduced the counts of E. coli O 157 : H7 and L. monocytogenes, while 3 kGy dose effectively eliminated these bacteria by more than 4 log and 3 log units, respectively, and could keep their counts below the detection level during storage. Gamma-irradiation had no significant effects on the percentages of FFAs in lipids, solubility of sarcoplasmic and myofibrilar proteins, and WHC of samples, while it significantly increased the p-anisidine value of lipids. During storage, significant increases in the percentages of FFAs and p-anisidine values were observed for lipids of irradiated and nonirradiated sausages, while the solubility of sarcoplasmic and myofibrilar proteins showed no significant changes. Moreover, samples of irradiated and nonirradiated sausages showed significant decreases in their WHC during the first 6 days of storage at 4 +/- 1 degrees C, then showed no significant changes. Finally, gamma-irradiation at a dose of 3 kGy appeared to be sufficient to improve the microbiological safety of raw beef sausages without adverse effects on their chemical properties.

Effects of pH adjustment with phosphates on attributes and functionalities of normal and high pH beef

Longissimus dorsi muscles from six normal- and six high-ultimate pH bulls were selected for fine mincing and subsequent pH adjustment with acid and alkaline pyrophosphate. Four pH treatments were prepared: initially high remains high (mean of pH 6.37), high becomes normal (5.62); initially normal remains normal (5.65), and normal becomes high (6.21). The addition level of phosphate as P 2O 5 was the same in all replicates. Before pH adjustment, colour and water holding capacity (WHC) values were strongly affected by higher (initial) pH in expected ways: darker, lower chroma, higher capacity. After pH adjustment, these values were affected only by the final pH, not the initial pH (the pH history). Total protein solubility was likewise affected by final pH but not initial pH. In contrast, the combination high initial pH-high final pH improved sarcoplasmic protein solubility by 20% over the combination normal initial pH-high final pH. Sarcoplasmic protein solubility is an indicator of strain required to fracture cooked batters made from the minced meats; in the event, the rank order of the four treatments for strain-to-fracture matched that of sarcoplasmic protein solubility. Statistically, sarcoplasmic protein solubility and strain-to-fracture were both affected by initial pH ( P < 0.01) and final pH ( P < 0.001). However, stress required to fracture cooked batters was entirely controlled by initial pH ( P < 0.01). In other words, the stress-to-fracture advantage of initially high pH meat was not matched by upward pH adjustment of initially normal pH meat. Emulsion stability, which is better with higher pH meat, was affected by initial and final pH (both P < 0.01). Cook yield, like WHC of pH-adjusted raw meat, was more due to final pH than initial pH, similarly cooked batter colour, whereas final pH had a significant effect on quality attributes (generally better when higher). An initially high pH history conferred an enduring advantage on three important batter attributes, stress-to-fracture, strain-to-fracture, and emulsion stability. Therefore, prior exposure of beef to normal pH conditions (pH 5.4–5.7) renders it less useful as a manufacturing grade product.

Functional stability of frozen normal and high pH beef

The functional properties of whole, diced or minced high and normal pH beef were determined after 0, 1, 2, 3 and 7 month’s storage. There was no interaction between pH, degree of comminution and storage time for most of the attributes measured. Regardless of storage time or comminution method, high pH meat had significantly ( P < 0.001) higher sarcoplasmic protein solubility, water holding capacity, cooked batter torsion stress and strain, yield and emulsion stability than normal pH meat. Normal pH meat had significantly ( P < 0.01) higher myofibrillar protein solubility and hue angle than high pH meat. Water holding capacity significantly ( P < 0.01) decreased and hue angle increased with the increase in the degree of comminution. Protein solubility in raw meat and the cooked batter stress, strain, yield and emulsion stability of both high and normal pH meat deteriorated with time. However, this deterioration was faster in the normal pH meat compared to high pH meat except for total and myofibrillar protein solubility. Within the parameters of the present study, it is concluded that frozen high pH meat possesses superior functional attributes compared to normal pH meat regardless of the degree of comminution or storage time.

Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome)

This study was conducted to develop a method for improving tenderness and overall qualities of tough buffalo meat using plant proteolytic enzymes from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome). Their tenderizing efficacy was compared with the most popular enzyme papain. 3 × 3 × 3 cm chunks from Biceps femoris muscles of spent Murrah buffaloes (4–5 years age) were marinated with distilled water (control), 2% (w/w) powdered cucumis extract, 5% (w/v) ginger extract or 0.2% (w/w) papain for 48 h at 4 °C and subjected to various physico-chemical, histological and sensory evaluations. An increase ( p<0.01) in collagen solubility, sarcoplasmic and myofibrillar protein solubility, and reduction ( p<0.01) in shear force values were observed in all enzyme-treated samples compared to control. Electrophoretic pattern of muscle proteins also revealed extensive proteolysis and reduction in number of protein bands in all treated samples. Improvement ( p<0.01) in flavor, juiciness, tenderness and overall acceptability scores were observed in all enzyme-treated samples compared to controls. Ginger extract-treated meat samples received better scores for appearance, flavor, tenderness and overall acceptability. From these results, it is shown that ginger and cucumis can be used as an effective alternative to papain.

Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef

The effects of freezing rates and subsequent storage temperatures on the functional properties of meat were assessed. In the first trial, 24 Semitendinosus muscles were allocated to four freezing treatments to determine the effect of freezing rate alone (no frozen storage) on the functional properties of thawed muscle proteins. In the second trial, the effect of freezing rate, storage temperature and time were determined: 24 semimembranosus muscles were assigned to 30 treatment combinations using an incomplete factorial design with two freezing rates × three storage temperatures × five storage times. All samples individually sealed in water impermeable bags were thawed in water at 10 °C and then analysed. The rate of freezing alone in both trials and for both muscles had no effect on protein solubility; sulphydryl content; surface hydrophobicity; emulsion activity index or meat colour. Slowly frozen s emimembranosus had more drip than fast frozen muscles. Semimembranosus muscle sarcoplasmic protein solubility increased and myofibrillar protein solubility decreased with storage temperature below −18 °C. Storage temperature did not affect the other attributes measured. Functional properties were mainly affected by storage time and the interaction between storage time and freezing rate. It is concluded that the current practice of blast freezing and storage at −18 to 20 °C is sufficient to maintain the quality of manufacturing beef.

Effect of diet and fat content on the functional properties of thawed beef

The effect of animal diet (pasture versus grain) and fat content (1, 15 and 25%) on the functional properties and quality of beef stored for 8 months at −20 °C was determined. After storage, pasture-finished beef had significantly ( P<0.001) less malondialdehyde than grain-finished. Grain-finished beef had a more vivid red colour than pasture-finished ( P<0.01). The remaining functional properties determined in this study were not affected by diet. Protein solubility, emulsion activity index, and cooked batter torsion strain decreased and hue angle increased with increasing fat content. The solubility of total and sarcoplasmic proteins and cooked batter torsion stress and strain decreased ( P<0.001) and hue angle increased ( P<0.001) with storage time regardless of diet and fat content. It is concluded that there is not much difference in the functional properties of beef finished on pasture or grain. However, pasture-finished beef is more stable to lipid oxidation than the grain-finished, and hence may be more amenable to further processing.

Optimum Time for Using Chilled Beef in Gelled Products

ABSTRACT: The functional properties of beef semitendinosus muscle stored at −1 °C for 4 wk were determined. Total protein and myofibrillar protein solubilities and malondialdehyde (MDA) content increased with time up to Week 3, and then started to decline (P &lt; 0.001). Sarcoplasmic protein solubility decreased with time throughout the storage period (P &lt; 0.001). Cooked batter gel stress, strain, yield, and emulsion stability increased with time for 3 wk and then declined on the fourth (P &lt; 0.001). Meat stored chilled for 2 to 3 wk had the best gelling ability and thus potentially would provide the best raw material for gelled products.

Muscle protein solubility of some cephalopods (pota and octopus) during frozen storage

AbstractThis study relates to myofibrillar and sarcoplasmic protein solubility in 5% NaCl and collagen solubility in 0.05 M acetic acid, from muscle and mantle of pota (Todaropsis eblanae) and octopus (Eledone cirrhosa) kept in frozen storage for 12 months. In both species, protein solubility in 5% NaCl remained high, over 60%, throughout the storage period. Solubility was lower in the octopus than in the pota lots. The species also behaved differently in terms of the increase in solubility, which occurred earlier in octopus (after 2 months) than in pota (after 5–6 months). Thereafter, solubility gradually declined. The values for solubility of proteins from mantle of both pota and octopus in 5% NaCl were greater in young specimens than in mature samples. There was no clear gender‐dependent tendency. The acid solubility of collagen also increased in most lots up to the sixth month, after which it characteristically began to decline. Pota collagen was significantly more soluble in mantles than in arms. In octopus mantle, collagen solubility gradually declined. In the sexually developed phases (immature and mature), no gender‐dependent differences were detected in the solubility of collagen from octopus mantle and arms. However, values did tend to be slightly higher in females. The mantles of immature specimens of pota and octopus were more suitable for freezing.© 2002 Society of Chemical Industry

No Effect of Hydrodynamic Shock Wave on Protein Functionality of Beef Muscle

ABSTRACT: The protein functionality of meat proteins after treatment with hydrodynamic shock wave was determined. Frankfurters (cooked to 71 °C) were evaluated for cooking yield, CIE L*a*b*, nitrosylhemochrome, Texture Profile Analysis (hardness, cohesiveness), and stress and strain (torsion testing). Compared to the control samples, the hydrodynamic shock waves (HSW) did not affect (P &lt; 0.05) myofibrillar or sarcoplasmic protein solubility, cooking yield, or color. Textural properties and gel strength of the frankfurters were not affected (P &lt; 0.05) by HSW. These results suggested that beef trim obtained from HSW‐processed meat could be used interchangeably with normal meat trim in the production of further processed meats since the functionality of meat protein was not affected significantly by the HSW process.

Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins

In the first trial, m. semitendinosus and m. biceps femoris were held at 0, 10 and 35 °C until they entered rigor, and in the second trial, minced m. semitendinosus was washed in water for 15, 30, 45 or 60 min. The samples from both the trials were then used to make a finely comminuted sausage batter. Soluble sarcoplasmic protein (SSP) levels decreased with increasing rigor temperature ( P < 0.05) or washing ( P < 0.01). Cooked batter shear stress was not affected by SSP level, but batter shear strain decreased with the decreasing SSP level associated with an increasing rigor temperature ( P < 0.05) or washing ( P < 0.01). Reducing the SSP content lowered the cook yield ( P < 0.05) and emulsion stability ( P < 0.01) of the batter from the washed samples compared to that of controls. The results suggest that sarcoplasmic proteins are important in determining the strain values (cohesiveness) of cooked sausage batter.