CIVETAN   23983
CENTRO DE INVESTIGACION VETERINARIA DE TANDIL
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Protein extraction aids salt swelling of pork meat
Autor/es:
PURSLOW, PETER PATRICK; EERO PUOLANNE; POUZO LAURA; MARIA INES PALACIO
Lugar:
Krokraw
Reunión:
Congreso; International Congress of Meat Science and Technology (ICoMST) 2021; 2021
Resumen:
The salt-induced swelling of meat is an important aspect of meat processing. Three main hypotheses of the mechanism of salt swelling are (i) electrostatic interactions between myofilaments and balancing hydrophobic forces, (ii) osmotic forces between the thick and thin filaments, balanced by the elasticity of the actin-myosin cross-bridges, and (iii) capillary forces in the very small channels between myofilaments. Hypothesis (ii) includes the widely-cited description of salt swelling by Offer & Knight (1988), based on experimental findings on myofibrillar swelling in very large relative volumes of salt solution. These experiments exclude the possibility of studying the effects of sarcoplasmic proteins and other solubilised proteins on swelling behaviour. We describe a preliminary experiment designed to highlight the effects of soluble and solubilised proteins on swelling of pork meat pieces.