Effect of Heating Temperature and Muscle Type on Porcine Muscle Extracts as Determined by Reverse Phase High Performance Liquid Chromatography |
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| Authors: | RJ McCORMICK DH KROPF GR REECK MC HUNT CL KASTNER |
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| Affiliation: | Author Mc;Cormick's present address is Animal Science Dept., Univ. of Wyoming, Box 3684, University Station, Laramie, WY 82071. Authors Kropf, Hunt, and Kastner are affiliated with Dept. of Animal Sciences and Industry and author Reeck with Dept. of Biochemistry, Univ. of Kansas, Manhattan, KS 66506. |
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| Abstract: | Samples from porcine longissimus muscles were heated to temperatures ranging from 40–80°C to reach endpoint temperatures (0 min) or held at endpoint temperature for 30 min. Proteins in water-soluble extracts of these samples were separated and quantified by reverse phase high performance liquid chromatography (RP-HPLC). After heating to 60°C for 0 min or to 55°C and holding for 30 min, lactate dehydrogenase (LDH), pyruvate kinase (PK) and myoglobin appeared to comprise the bulk of the remaining soluble protein. RP-HPLC analysis of water soluble extracts from longissimus dorsi, serratus ventralis and psoas major muscles from barrows and sows indicated differences in proportions of LDH and myoglobin. |
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