BINDING OF MEAT PIECES: AN INVESTIGATION OF THE USE OF MYOSIN-CONTAINING EXTRACTS FROM PRE- AND POST-RIGOR BOVINE MUSCLE AS MEAT BINDING AGENTS

Authors

  • R. H. TURNER,

    1. Authors Turner and Macfarlane are with the CSIRO Divison of Food Research, Meat Research Laboratory, P.O. Box 12, Cannon Hill, Queensland, Australia 4170. Author Jones is affiliated with the CSIRO Division of Mathematics and Statistics.
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  • P. N. JONES,

    1. Authors Turner and Macfarlane are with the CSIRO Divison of Food Research, Meat Research Laboratory, P.O. Box 12, Cannon Hill, Queensland, Australia 4170. Author Jones is affiliated with the CSIRO Division of Mathematics and Statistics.
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  • J. J. MACFARLANE

    1. Authors Turner and Macfarlane are with the CSIRO Divison of Food Research, Meat Research Laboratory, P.O. Box 12, Cannon Hill, Queensland, Australia 4170. Author Jones is affiliated with the CSIRO Division of Mathematics and Statistics.
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  • This work was supported in part by the Australian Meat Research Committee.

ABSTRACT

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.

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