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Phospholipid And Myoglobin Concentrations In Ground Bovine Extensor, Semitendinosus, And Gastrocnemius, Carla S. Hall

Masters Theses

A possible quantitative relationship between phospholipid and extractable myoglobin, or between their rates of change during the heating of beef was investigated. Three muscles--extensor, semitendinosus, and gastrocnemius--were chosen for study at three heating end points--55°, 66°, and 77°C.

The investigated relationship was not shown statistically across the muscles or age categories represented by the samples used. The effects of several variables on the muscle components studied were analyzed individually.

Extractable myoglobin decreased as internal end point temperature increased. Increasing end point temperature also resulted in increased phospholipid concentration, dry weight basis, and total lipid, wet weight basis. Neither myoglobin nor …