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Life Sciences

Food Structure

1984

Meat

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An Analysis Of Microstructural Factors Which Influence The Use Of Muscle As A Food, R. G. Cassens, C. E. Carpenter, T. J. Eddinger Jan 1984

An Analysis Of Microstructural Factors Which Influence The Use Of Muscle As A Food, R. G. Cassens, C. E. Carpenter, T. J. Eddinger

Food Structure

Study of structure of muscle provides information on the location and arrangement of various components and the changes which may be inflicted upon them. The structura l features of muscle have been descr ibed in detail down to the molecular level, but rega rding its use as a food, special interest centers on the connective tissue component and on myofibri llar proteins . Muscle comprises about 1/3 of the live weight of the a ni mal and is not static , but rather is subject to major changes in properties associated with growth, repair and se nescence. It is apparent …


Processing Effects On Meat Product Microstructure, Glenn R. Schmidt Jan 1984

Processing Effects On Meat Product Microstructure, Glenn R. Schmidt

Food Structure

Animal species, meat ingredient properties, comminution equipment, mechanical action, product composition, type and level of non-meat ingredients, and thermal processing greatly affect the structural and organoleptic properties of meat products. However, additional research in the area of restructured meat products, meat protein functionality and lipid properties in meat products remains to be done. The interaction of meat proteins with lipids, water and ions should be further investigated. Considerable control of raw materials, mechanical action and heat processing is essential to make research applicable to product and process development.


The Effect Of Salt And Pyrophosphate On The Structure Of Meat, C. A. Voyle, P. D. Jolley, G. W. Offer Jan 1984

The Effect Of Salt And Pyrophosphate On The Structure Of Meat, C. A. Voyle, P. D. Jolley, G. W. Offer

Food Structure

Our obective was to determine whether or not salt and pyrophosphate have the same effect on the structure of pieces of meat as they have on isolated myofibrils. Blocks of pig M. longissimus dorsi were incubated in solutions of sodium chloride at pH 5.5 or sodium chloride plus sodium pyrophosphate at pH 5.5 or 8.0. The blocks were obtained from fresh (24h post- mortem) or aged (72h post-mor tem) muscle and incubated for 5 or 24h with minimal agitation. There was considerable uptake of water by the tissue especially at the higher pH and longer times.

Electron microscopy of the …