TY - JOUR
T1 - Calcium and Time Postmortem Effects on Functional and Textural Characteristics of Porcine Semimembranosus Muscle
AU - MILLER, M. F.
AU - GEORGE, S. M.
AU - AZAIN, M. J.
AU - REAGAN, J. O.
PY - 1991/5
Y1 - 1991/5
N2 - Muscle samples removed immediately postexsanguination were vacuum marinated in CaCl2, EGTA, and NaCl and chemical and textural analysis was performed at 0, 3, 6, and 24 hr postmortem. Samples at 0 hr were tougher within respective treatments than those stored 24 hr. Marination increased moisture absorption, and consequently, purge and cooking losses as well. Calcium marination resulted in faster pH declines and more rapid ATP depletion. No significant effects on color or shear force values were observed for any treatments.
AB - Muscle samples removed immediately postexsanguination were vacuum marinated in CaCl2, EGTA, and NaCl and chemical and textural analysis was performed at 0, 3, 6, and 24 hr postmortem. Samples at 0 hr were tougher within respective treatments than those stored 24 hr. Marination increased moisture absorption, and consequently, purge and cooking losses as well. Calcium marination resulted in faster pH declines and more rapid ATP depletion. No significant effects on color or shear force values were observed for any treatments.
UR - http://www.scopus.com/inward/record.url?scp=4243193560&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1991.tb05345.x
DO - 10.1111/j.1365-2621.1991.tb05345.x
M3 - Article
AN - SCOPUS:4243193560
SN - 0022-1147
VL - 56
SP - 632
EP - 635
JO - Journal of food science
JF - Journal of food science
IS - 3
ER -