Life Sciences Commons^™

A Review Of The Muscle Cell Cytoskeleton And Its Possible Relation To Meat Texture And Sarcolemma Emptying, D. W. Stanley

Food Structure

A review of the muscle cytoskeleton is presented. Current evidence leads to the concept of a muscle cell cytoskeleton consisting of at least two elements - gap filaments which are located parallel to the fiber ax~s and provide intracellular elasticity and tensile strength and intermediate filameots found in the zdisc area that function to connect adjacent Z- discs and promote lateral registration. The former constituent consists of the high molecular weight protein connectin (titinl while the latter is composed of the smaller protein desmin (skeletinl. Both proteins exist in filamentous form, are susceptible to proteolysis and are insoluble in physiological …

Sensory And Instrumental Texture Properties Of Flaked And Formed Beef, Armand V. Cardello, Ronald A. Segars, John Secrist, Joseph Smith, Sam H. Cohen, Robert Rosenkrans

Food Structure

Four experiments were conducted to assess the sensory textural properties, consumer acceptability and instrumental-sensory correlates of flaked and formed beef steaks. In Experiment 1, the effects of additions of NaCI, TPP and soy isolate on the texture of steaks were examined using a trained texture profile panel, and the texture of these steaks was compared to that of intact muscle (ribeye) steaks. Results showed large differences between the flaked and formed samples and the ribeye steak, as contrasted to small differences among the flaked and formed samples treated with different levels of NaCI, TPP and/or soy isolate.

In Experiments 2 …