Thermal Gelation of Stretched and Cold‐Shortened Bovine Sternomandibularis Muscle and Myofibrils

Y. H. LAN, J. NOVAKOFSKI, R. H. Mccusker, M. S. BREWER, T. R. CARR, F. K. McKEITH

Research output: Contribution to journalArticle

Abstract

Muscle gels (10% protein) and myofibril gels (8% protein) were prepared at pH 6.0 with 2% NaCl and a heating rate of 0.7°C/min. No difference in gel strength occurred between stretched and cold‐shortened muscles, but cooking loss was lower for stretched muscle. Stretched muscle sarcomeres were longer than those of cold‐shortened muscle. The myofibril fraction from stretched muscle had higher gel strength, viscosity index, elasticity, and lower cooking loss than that from cold‐shortened muscle. These results suggest that the contractile state of the muscle affects protein binding and water binding of the myofibrillar fraction.

Original languageEnglish (US)
Pages (from-to)661-663
Number of pages3
JournalJournal of food science
Volume60
Issue number4
DOIs
StatePublished - Jul 1995

Keywords

  • beef
  • myofibrils
  • stemomandibularis muscle
  • thermal gelation

ASJC Scopus subject areas

  • Food Science

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