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