Comparison of thermal gelation properties of pork, beef, fish, chicken and turkey

Postrigor semimembranosus muscles of pork and beef, chicken breast (CB), chicken thigh (CT), turkey breast (TB), turkey thigh (TT), and catfish fillets were obtained. Gelation properties of muscle (10% protein at pH 5.5, 6.0, 6.5, or 7.0 and cooked at 0.7$\sp\circ$C or 3$\sp\circ$C/min to 70$\sp\circ$C) and myofibril (5, 7, or 10% protein at pH 6.0 and cooked at 0.7$\sp\circ$C/min to 70$\sp\circ$C) of all species were evaluated. Myofibril (MF), sarcoplasmic protein (SP), connective tissue (CTS), myosin and actin from Pork and CB were purified. Gelation properties of MF, SP, CTS, MF + SP, MF + SP + CTS, and muscle (7, or 10% protein at pH 6.0) from both pork and CB were compared. Gelation properties of normal and DFD (dark, firm and dry) pork semimembranosus muscles (10% protein at pH 5.5, 6.0, 6.5, or 7.0), and stretched and cold shortened bovine sternomandibularis muscles (10% protein at pH 6.0) and myofibrils (8% protein at pH 6.0) were evaluated.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Animal Sciences

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Lan, Yuhui

Contributors dc:contributor

• McKeith, Floyd K.

• Agriculture, Food Science and Technology

Statement dc:rights

• Copyright 1994 Lan, Yuhui

Language dc:language

eng

Identifier

AAI9512447
(UMI)AAI9512447

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/22632