Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH |
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| Authors: | Y.H. LAN J. NOVAKOFSKI R.H. McCUSKER M.S. BREWER T.R. CARR F.K. McKEITH |
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| Affiliation: | Authors Lan, Novakofski, McCusker, Carr, and McKeith are associated with the Dept. of Animal Sciences, Meat Science Lab., Univ. of Illinois, 7503 S. Maryland Drive, Urbana, IL 61801.;Author Brewer is with the Division of Foods &Nutrition, Univ. of Illinois, Urbana, IL 61801. |
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| Abstract: | Effects of heating rate (3°C or 0.7°C/min) and pH (5.5, 6.0, 6.5, or 7.0) on thermal gelation properties of different muscle systems were evaluated (10% protein, 2% NaCl) using pork, beef, fish, and chicken and turkey (breast and thigh) muscles. Results indicated that, at pH 6.5 and 7.0, force required to rupture the gel (Pf), force required to move plunger through the gel (Fp), and viscosity index (Ni), using a slow heating rate, were higher than with rapid heating. All muscles (except breast muscles with the slow heating rate) yielded higher (P<0.05) gel strength (Fp, Pf) at pH 6.0 than at the other pHs. |
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| Keywords: | thermal gelation pork beef fish chicken turkey |
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