Relationship between Endogenous Factor and Decrease in Color Formation of Low Quality Pork

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

“…For turkey breast samples held at 40 °C for 30 and 120 min, the amount of protein extracted in LIS was reduced by 10% and 23%, respectively. These results were similar to the findings of Sakata et al (1983) who reported extractability of sarcoplasmic proteins for postrigor porcine meat held at 40 °C for 90 min was reduced by 30%. In comparison, Lopez-Bote et al (1989) reported sarcoplasmic protein extracted from PSE pork was reduced by16% compared to normal meat.…”

“…Rathgeber et al (1999a) found that sarcoplasmic protein extractability from turkey breast meat was 7% lower for birds that exhibited a rapid rate of postmortem glycolysis. Fischer et al (1979) and Sakata et al (1981Sakata et al ( , 1983 held postrigor porcine muscle at 40 °C as a model to produce PSE-like meat; however, they did not investigate the effect of this treatment on the extraction of salt-soluble proteins. The proteins extracted in HIS buffer are more important to product quality with regards to protein functionality than sarcoplasmic proteins.…”

“…Because changes in PSE meat are a result of low muscle pH in combination with elevated carcass temperatures, some investigators have taken postrigor porcine muscle of low pH and returned it to physiological temperatures in an attempt to create PSE meat (Fischer et al, 1979;Sakata et al, 1981Sakata et al, , 1983. Postrigor heated meat was referred to as PSE-like due to some similarities to PSE meat.…”

“…Fischer et al (1979) held postrigor pork at 40 °C for 90 min and reported a reduction in solubility and activity of the enzyme glycogen phosphorylase. Sakata et al (1983) also held postrigor pork at 40 °C for 90 min and found the extractability of sarcoplasmic proteins was 70% of the unheated controls.…”

“…There are advantages and disadvantages for each method of protein separation and the use of either may depend largely upon what equipment is available to the investigator. Fischer et al (1979) and Sakata et al (1983) evaluated changes in extractability of sarcoplasmic proteins in PSE-like pork using centrifugation-based methods. Boles et al (1992) reported the extractability of both sarcoplasmic and myofibrillar proteins was reduced for genetically stress-sensitive pork.…”