Calcium and Time Postmortem Effects on Functional and Textural Characteristics of Porcine Semimembranosus Muscle

M. F. MILLER, S. M. GEORGE, M. J. AZAIN, J. O. REAGAN

Research output: Contribution to journalArticle

4 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)632-635
Number of pages4
JournalJournal of food science
Volume56
Issue number3
DOIs
StatePublished - May 1991

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