Effect of Vacuum and Mixing Time on the Extractability and Functionality of Pre and Postrigor Beef

Abstract

This experiment was designed to determine the effects of vacuum mixing and rigor state on protein extraction and functionality of beef. Beef muscles excised either pre-or postrigor from cow chucks, were ground. The pre-or postrigor ground mince with Weber-Edsall solution was mixed using 3 different mixing times in a Keebler mixer. Either vacuum or no vacuum was utilized during mixing. Following mixing, a procedure to precipitate crude myosin (CM) from each treatment was performed. Results indicate that significantly greater amounts of CM were obtained due to vacuum treatment (P < 0.05) and with increased time of mixing (P < 0.01). Comparing pre-and postrigor vacuum mixed meat, the former produced greater CM yields over time (P < 0.01). Protein functionality of CM fractions was evaluated using binding ability and least concentration gel tests. Mixing time caused a linear decrease in binding ability (P < 0.05) and an increase in the amount of protein to form a gel, irrespective of vacuum. Delineation of the functionality differences was attempted using or-helical content, thermal melting curves, and SDS-PAGE. Implication of effects of vacuum mixing duration in relation to processed meats is discussed.

Effects of Low-temperature Tumbling on the Quality Characteristics of Restructured Chicken Breast Ham

“…Generally, increased tumbling time improves the protein solubility of myofibrillar proteins. This result agreed with those of Solomon and Schmidt (1980), who reported that significantly greater crude myosin of beef was obtained with increased mixing time under vacuum condition. Mechanical mixing results in cell destruction and has been observed to promote surface exudation of soluble proteins which function as excellent binders (Wang and Chen, 1991).…”

“…For the treatments tumbled at 3 o C, hardness of treatment tumbled for 60 min was significantly lower than that of treatment (Solomon and Schmidt, 1980). Shackelford et al (1989) reported that increased massaging time from 2 to 3 h caused improvement of tenderness of pre-cooked beef roast.…”

Mechanisms of meat batter stabilization: A review

“…The introduction of energy (from UV light) into meat systems results in interactions prior to cooking that can increase final gel strength. 154 -178 The results of Solomon and Schmidt 147 have suggested that the introduction of mechanical energy into meat systems could also result in the formation of an orderly network structure. Some myofibrillar proteins, therefore, appear to show reduced stability when subjected to mechanical action and consequently have a predisposition toward spontaneous (low-temperature) gelation.…”

Film Sealant and Vacuum Effects on Two Measures of Adhesion at the Sealant‐Meat Interface in a Cook‐in Packaging System for Processed Meat

“…Salt-soluble myofibrillar proteins participate in similar binding reactions at the junction between meat particles or sectioned muscles (Schnell et al, 1970;Acton, 1972a;Macfarlane et al, 1977;Schmidt and Trout, 1982). The binding strength developed at the junction between meat pieces is affected by vacuum (Maesso et al, 1970;Turner et al, 1979;Solomon and Schmidt, 1980;Wiebe and Schmidt, 1982). Thermal energy input during cooking is also required for crosslinking in film-to-meat adhesion and meat-to-meat binding Acton, 1972b;Acton and Dick, 1984;Terlizzi et al, 1984).…”