STUDIES ON MEANS OF CONTROLLING OR INHIBITING BEEF TISSUE ENZYME SYSTEMS
Technical Report,01 May 1963,31 May 1964
AMERICAN MEAT INST FOUNDATION CHICAGO IL CHICAGO
Pagination or Media Count:
Control or inhibition of proteolysis in meat as influenced by pH was investigated over the pH range of 4.0 to 8.0. In non-irradiated meat inhibition has been achieved only when the pH of the meat is 4.0 to 4.5 and 6.8 to 7.0. In both cases the inhibition is slight. In irradiated meat varying degrees of inhibition of proteolysis occur throughout the entire range studied. The injection of buffers into large pieces of meat was studied to evaluate the method of stitchpumping. It was concluded that enough buffer can be introduced to be effective in altering hydrolysis but that the problems of achieving a desired pH remains. Ante-mortem control of pH was investigated in rabbit muscle by injection of epinephrine before slaughter. The inhibitory effect of the treatment on proteolysis was more pronounced in non-irradiated meat, although some inhibition was noted in irradiated meat, as well.
- Food, Food Service and Nutrition