Thermal scanning rheology of myofibrillar proteins from muscles of defined fibre type

Emulsion meat products are made with little regard to rheological properties of different muscles. Here the rheology of gels made from three classes of muscle defined by myosin type (fast twitch, slow twitch and heart) are compared. Myofibrillar fractions were prepared from representative bovine muscles-cutaneus trunci, masseter and heart-by a procedure that removed connective tissue, fat and sarcoplasmic proteins. Complicating effects of nongelling agents were thus minimized. Fractions were mixed with NaCl and pyrophosphate at concentrations typical of those used in processed meats. Rigidity and elasticity of the gelling mixtures were monitored during heating from 10 to 84°C over a range of pH values. Several indices of gelation showed that masseter and heart (slow muscle group) gelations were similar to each other but distinct from cutaneus trunci (fast) gelation. Gelation temperature was 10°C lower for fast than slow, perhaps explainable by one of two hypotheses: differential salt extraction or lower thermal stability of fast myosin rod. Cutaneus trunci gels were also more rigid at all pH values. Slow group gels suffered from proteolysis, which was combated with cathepsin inhibitors. For both fast and slow groups, rigidity increased as pH decreased, analogous to results reported for purified myosin in dilute solution. Texture also changed. Below pH 5·7 slow group gels were brittle and granular, with low water-holding capacity. Above that pH, gels were elastic and smooth. The equivalent point for cutaneus trunci gels was pH 5·5. Around pH 7, pyrophosphate had a fluidizing effect at pregelation temperatures, but elasticity data indicated that this ion plays no part in final gelation.