Abstract
Ultrastructural changes were studied in beef eye of round muscle after 120 hours marination in 0.5, 0.75, or 1.0% calcium phosphate (CaPO) or 2, 4, or 6% calcium chloride or 1% sodium pyrophosphate (CaCl+NaPO) solutions. Increasing the concentration of CaPO caused decreasing myofibril width and increasing myofilament degradation. Increasing the concentration of CaCl+NaPO caused increasing loss of I-band material. Marination of beef eye of round muscle in calcium phosphate or calcium chloride + sodium pyrophosphate solutions caused denaturation of myofibrillar proteins likely due to marinating solution acidity.
Keywords: Cattlemen's Day, 2002, Kansas Agricultural Experiment Station contribution, no. 02-318-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 890, Beef, Marinades, Muscle structure
How to Cite:
Lawrence, T., Waylan, A. & Kastner, C. L., (2002) “Myofibrillar structural changes caused by marination with calcium phosphate or calcium chloride and sodium pyrophosphate”, Kansas Agricultural Experiment Station Research Reports 1(1), 106-110. doi: https://doi.org/10.4148/2378-5977.1781
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