Effects of Salt and Pyrophosphate on the Physical and Chemical Properties of Beef Muscle |
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| Authors: | B C PATERSON F C PARRISH JR M H STROMER |
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| Affiliation: | Authors Paterson, Parrish, and Stromer are with the Muscle Biology Group, Dept. of Animal Science and Food Technology, Iowa State Univ., Ames, IA 50017 |
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| Abstract: | The effects of sodium chloride (NaCl) and pyrophosphate (PP) were examined by treating beef sternomandibularis muscle tissue and isolated beef myofibrils with various concentrations of NaCl, with and without 10 mM PP. Gel electrophoresis showed that higher NaCl concentrations (1.0M > 0.7M > 0.4M) increased the extraction of titin, myosin, and other myofibrillar proteins from beef tissue and that the inclusion of 10 mM PP to NaCl solutions enhanced the extraction of those proteins. Beef tissue water-holding capacity (WHC) was increased by higher NaCl concentrations and the presence of 10 mM PP. Increased myofibrillar/cytoskeletal protein extraction, especially titin, was associated with increased beef myofibril swelling and increased beef muscle WHC. |
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