| The effects of conditioning on meat collagen: Part 4-The use of pre-rigor lactic acid injection to accelerate conditioning in bovine meat. | |
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MedLine Citation:
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PMID: 22055227 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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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. |
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Authors:
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C Stanton; N Light |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Meat science Volume: 27 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 1990 |
Date Detail:
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Created Date: 2011-11-07 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 141-59 Citation Subset: - |
Copyright Information:
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Copyright © 1990. Published by Elsevier Ltd. |
Affiliation:
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Department of Food and Catering Management, Dorset Institute, Poole, Dorset, BH12 5BB, UK. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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