Protein Solubility in Turkey Breast Post-Mortem

Maxon, S. T.; Marion, W. W.

doi:10.3382/ps.0480741

Cited by 2 publications

(1 citation statement)

References 4 publications

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“…Choosing a method for measuring protein extractability requires consideration of a number of variables. Differences in protein extractability methods are as numerous as the investigators who perform them (Weinberg and Rose, 1960;Chaudhry et al, 1969;Maxon and Marion, 1969;Richardson and Jones, 1987;Boles et al, 1992;Lan et al, 1993;van Laack et al, 1993;Xiong et al, 1993). Generally measurement of protein extractability depends on a physical means for separation of the insoluble proteins from those extracted into solution.…”

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confidence: 99%

Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two Methods

Rathgeber

Boles

Xavier

et al. 1999

Journal of Food Science

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Extractability of sarcoplasmic and myofibrillar proteins was reduced in postrigor turkey breast meat held at 40 °C for as short as 30 min. These reductions in protein extractability were successfully detected, using either a filtration-based methodology or one based on centrifugation. However, the coefficient of variation for the filtration method was as much as 4 times greater than for centrifugation. Additionally, the filtration method overestimated sarcoplasmic protein extractability due to the inability to exclude myofibrillar proteins. Centrifugation results indicated the extractability of proteins in 0.55 M KCl was reduced to 52% of controls for samples held at 40 °C for 120 min. Additionally, holding postrigor turkey breast muscle at 40 °C resulted in increased myosin degradation.

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Section: Introductionmentioning

confidence: 99%

Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two Methods

Rathgeber

Boles

Xavier

et al. 1999

Journal of Food Science

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Protein Extractability of Turkey Breast Muscle Exhibiting Different Rates of Post‐mortem Glycolysis

Landes

Dawson

Price

1971

Journal of Food Science

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Changes in pH and in protein extractability were determined in turkey breast muscles from anesthetized and nonanesthetized birds from O-72 hr post-mortem. Shear values were measured on cooked meat after 72 hr post-mortem aging. Total extractable-, total soluble fibrillar pro rein-, soluble actomyosin-, sarcoplasmic protein-, nonprotein-, and unextracted alkali soluble protein-nitrogen values were determined. These values remained fairly constant during the first hour post-mortem in muscles from anesthetized birds, but began to change immediately in muscles from control birds. Total extractable nitrogen, total soluble fibrilfar protein nitrogen and soluble actomyosin nitrogen extracted from muscles of control birds increased during post-mortem aging. These fractions in muscles from o her species either remain the same during rigor development or decrease. The muscles of anesthetized birds were more tender (measured by shear value) than those from the control birds.

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Protein Solubility in Turkey Breast Post-Mortem

Cited by 2 publications

References 4 publications

Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two Methods

Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two Methods

Protein Extractability of Turkey Breast Muscle Exhibiting Different Rates of Post‐mortem Glycolysis

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