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Calcium and Time Postmortem Effects on Functional and Textural Characteristics of Porcine Semimembranosus Muscle
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 3, pages 632–635, May 1991
How to Cite
MILLER, M.F., GEORGE, S.M., AZAIN, M.J. and REAGAN, J.O. (1991), Calcium and Time Postmortem Effects on Functional and Textural Characteristics of Porcine Semimembranosus Muscle. Journal of Food Science, 56: 632–635. doi: 10.1111/j.1365-2621.1991.tb05345.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/6/89; revised 4/30/90; accepted 1/8/91.
Muscle samples removed immediately postexsanguination were vacuum marinated in CaCl2, EGTA, and NaCl and chemical and textural analysis was performed at 0, 3, 6, and 24 hr postmortem. Samples at 0 hr were tougher within respective treatments than those stored 24 hr. Marination increased moisture absorption, and consequently, purge and cooking losses as well. Calcium marination resulted in faster pH declines and more rapid ATP depletion. No significant effects on color or shear force values were observed for any treatments.