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Changes In The Ultrastructure Of Beef Muscle As Influenced By Acidic Conditions Below The Ultimate Ph, M. V. Rao, N. F. S. Gault, S. Kennedy
Changes In The Ultrastructure Of Beef Muscle As Influenced By Acidic Conditions Below The Ultimate Ph, M. V. Rao, N. F. S. Gault, S. Kennedy
Food Structure
Ultrastructural changes in meat incubated with different concentrations of acetic acid were investigated by transmission electron microscopy. Discs of bovine M. longissimus dorsi (48 h postmortem) were incubated at 46 C for 48 h in various acetlc acid solutions, giving discs with pH values ranging from 5.1 to 3.9 . Below pH 4. 5 , the volume of the discs increased markedly due to water absorption.
Discs incubated in 0.01M acetic acid had a pH of 5.1, lower swelling ratios and shorter sarcomeres than control samples at pH 5. 5. Structural studies of the samples at pH 5.1 revealed that …