The Effect of Vacuum, Pressure, pH and Different Meat Types on the Binding Ability of Poultry Meat

Maesso, E. R.; Baker, R. C.; Vadehra, D. V.

doi:10.3382/ps.0490697

Cited by 47 publications

(22 citation statements)

References 2 publications

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“…In restructured chicken products, light meat has better water binding properties than the dark meat (Froning & Norman, 1966;Maesso, Baker, & Vadehra, 1970). Protein extractability is also greater for light meat (Richardson & Jones, 1987).…”

Section: Resultsmentioning

confidence: 96%

Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

Tahergorabi

Beamer

Matak

et al. 2011

LWT - Food Science and Technology

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Section: Resultsmentioning

confidence: 96%

Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

Tahergorabi

Beamer

Matak

et al. 2011

LWT - Food Science and Technology

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“…Maesso ef al. (1970b( ), Schnell et al (1973, and Tsai and Ockerman (1982) all reported visual evaluation of binding compared favorably with the objective evaluations of binding. Similar patterns of change were found for the visual evaluation of cured color intensity.…”

Section: Reduced Salt In Chunked and Formed Ham 36mentioning

confidence: 88%

The Influence of Reduced Salt on the Yield, Breaking Force, and Sensory Characteristics of Chunked and Formed Ham

Thiel

Bechtel

McKeith

et al. 1986

Journal of Food Quality

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7he objective of this study was to examine the effect of reducing sodium chloride (salt) on sensory and processing properties of chunked and formed ham. Chunked and formed h a m were made with 0, .5, 1, 1.5 and 2% added salt. Results indicate that the 1.5 % salt treatment possessed characteristics closely resembling the 2.0% salt treatment; however, the 1.5% salt treatment had slight reductions in yield, breaking force, and visual acceptability. Reduction of salt from 2.0% to 1.0% resulted in lower yield and sensory characteristics. Additional reductions in the level of salt below l.O%further depressed yield and sensory characteristics.

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“…Poultry breast muscles have been reported to show different binding capacity from thigh muscles (Maesso et al, 1970;Angel and Weinberg, 1981;Foegeding, 1987;Dudziak et al, 1988;Amato et al, 1989;Xiong and Brekke, 1989) and that pig cardiac myosin formed much stronger heat-induced gel than skeletal myosin (Samejima et al, 1985). These findings may imply that myosin prepared from different sources exhibits different gel-forming characteristics.…”

Section: Introductionmentioning

confidence: 95%

Heat‐induced Gelation of Myosins/Subfragments from Chicken Leg and Breast Muscles at High Ionic Strength and Low pH

Choe

Morita

Yamamoto

et al. 1991

Journal of Food Science

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Heat-induced gelation was studied to examine the reason for marked differences in gel strength of myosins at 0.6M KC1 and pH 5-6. When leg myosin (L-myosin) or L-myosin tail subfragment was mixed with breast myosin (B-myosin) or B-myosin tail subfragment, rigidity of the mixture gel was higher than the sum of rigidities of the component gels. Difference in strength of heat-induced gel between L-and Bmyosin seemed to be caused by differences in filament-forming ability and in gel-forming ability of head and tail segments of both kinds of myosins.

show abstract

The Effect of Vacuum, Pressure, pH and Different Meat Types on the Binding Ability of Poultry Meat

Cited by 47 publications

References 2 publications

Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products

The Influence of Reduced Salt on the Yield, Breaking Force, and Sensory Characteristics of Chunked and Formed Ham

Heat‐induced Gelation of Myosins/Subfragments from Chicken Leg and Breast Muscles at High Ionic Strength and Low pH

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