This work was supported in part by the Australian Meat Research Committee.
BINDING OF MEAT PIECES: AN INVESTIGATION OF THE USE OF MYOSIN-CONTAINING EXTRACTS FROM PRE- AND POST-RIGOR BOVINE MUSCLE AS MEAT BINDING AGENTS
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 44, Issue 5, pages 1443–1446, September 1979
How to Cite
TURNER, R. H., JONES, P. N. and MACFARLANE, J. J. (1979), BINDING OF MEAT PIECES: AN INVESTIGATION OF THE USE OF MYOSIN-CONTAINING EXTRACTS FROM PRE- AND POST-RIGOR BOVINE MUSCLE AS MEAT BINDING AGENTS. Journal of Food Science, 44: 1443–1446. doi: 10.1111/j.1365-2621.1979.tb06458.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 12/15/78; revised 2/23/79; accepted 2/28/79.
The feasibility of using myosin, extracted from post-rigor bovine muscle, as a binding agent for meat pieces, was examined. Crude myosin was extracted with solutions containing various concentrations of sodium chloride (salt) and sodium tripolyphosphate (TPP). Maximum yield was obtained using 1M salt and about 0.25% TPP in the extracting solution. Binding strength, i.e. the strength with which pieces of meat adhere, of crude myosin extracted with 1M salt and 0.15, 0.25 or 0.5% TPP were not significantly different and were only slightly lower than that for crude myosin extracted from pre-rigor muscle. The myosin preparations had binding strength much greater than that reported previously for actomyosin. These results show that crude myosin extracted from postrigor bovine muscle has a potential use as a meat binding agent.