Document Detail

The effects of conditioning on meat collagen: Part 4-The use of pre-rigor lactic acid injection to accelerate conditioning in bovine meat.
MedLine Citation:
PMID:  22055227     Owner:  NLM     Status:  In-Data-Review    
Injection of fresh bovine muscle with 0·1 m lactic acid (to a level of 10% of original muscle weight) resulted in a pH decline to a minimum pH of 5·33 at 15°C only 3 h after injection. Untreated muscle reached the same pH after 26 h when held at the same temperature. Fresh, unconditioned meat colour was unaffected by pre-rigor 0·1 m lactic acid injection as assessed by visual inspection. The percentage of perimysial collagen extracted as the soluble form was significantly higher (P < 0·05) from three muscles of varying quality when pre-injected with 0·1 m lactic acid and conditioned from 1 to 14 days, than from conditioned untreated muscles. SDS-polyacrylamide gel electrophoresis of CNBr peptides from insoluble perimysium obtained from three muscles of varying quality revealed no obvious differences due to pre-rigor lactic acid injection before conditioning. However, analysis of the high molecular weight perimysial collagen CNBr peptides from lactic acid treated muscles by two-dimensional SDS-polyacrylamide gel electrophoresis revealed an increased incidence of degradation in this region compared with untreated controls. These data strongly suggest that pre-rigor injection of beef muscle with lactic acid may accelerate conditioning. The implications of this finding are discussed.
C Stanton; N Light
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  27     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  1990  
Date Detail:
Created Date:  2011-11-07     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  141-59     Citation Subset:  -    
Copyright Information:
Copyright © 1990. Published by Elsevier Ltd.
Department of Food and Catering Management, Dorset Institute, Poole, Dorset, BH12 5BB, UK.
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