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Effect of postmortem chilling and sheep carcass conditioning on extractability and fractions of muscle proteins.
Mahendrakar, N. S. and Dani, N. P. and Ramesh, B. S. and Amla, B. L. (1989) Effect of postmortem chilling and sheep carcass conditioning on extractability and fractions of muscle proteins. Journal of Food Science and Technology, 26 (5). 265-268, 16 ref..
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Abstract
Eleven Bannur ewes (age 4-5 yr, live wt. 22.30 2.0 kg) were sacrificed and carcasses slit vertically into 2 halves. The half-carcasses were subjected to either Achilles tendon suspension at 2-3C for 24 h (direct chilling C1), pelvic suspension at 26 2C for 7 h (7 h RT), pelvic suspension at 26 2C for 7 h followed by chilling at 2-3C for 17 h (delay chilling, C2) or left untreated (fresh, F). Semi-membranosus and semi-tendinosus (thigh) muscles for F-, 7 h RT-, C1- and C2-carcasses as well as neck muscle held at 2-3C were used for the study. Results revealed that during postmortem chilling extractability of muscle proteins in buffer of ionic strength mu = 0.55 decreased initially up to 6 h followed by slight increase at 25 h postmortem and these changes were primarily due to changes in myofibrillar fraction. Contraction/stretching of muscles due to carcass conditioning treatments had a marginal (P < 0.05) effect on extractability in buffer of high ionic strength (mu = 0.55) as well as in alkali, whereas extraction in buffer of low ionic strength (mu = 0.05) was significantly (P < 0.05) lower in 7 h RT and C2-muscles due to partial denaturation of sarcoplasmic proteins.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | CARCASSES-; COOLING-; MEAT-; MUTTON-; PROTEINS-; SHEEP-; CHILLING-; SHEEP-CARCASSES |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 22 Feb 2011 09:05 |
| Last Modified: | 22 Feb 2011 09:05 |
| URI: | http://ir.cftri.res.in/id/eprint/8027 |
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