Changes in meat protein of Korean native goats meat during postmortem storage
1988
Park, G.B. | Kang, S.H. | Kim, J.Y. (Kyongsang National Univ., Chinju (Korea R.). Coll. of Agriculture) | Lee, H.G. (Masan Nursing and Health Coll., Masan (Korea R.)) | Kim, Y.H. (Sunchon National Univ., Sunchon (Korea R.))
This experiment was conducted to investigate meat protein of loin and thigh muscles of Korean native goats during postmortem storage at 4deg C for 7 days. Three heads weighing 15 to 20kg were used. Protein extractability, sarcoplasmic protein extractability and myofibril fragmentation index were measured. The proteins extracted were estimated to be 36-39% with KCl-Borate solution, 7-9% with Guba-Straub solution and 4-6% with weak salt solution. The protein solubility increased for 2 days and almost no change was observed after 2 days. Non-protein nitrogen content tend to be increased during postmortem storage. Changes of non-protein nitrogen content in loin was higher than that of thigh in fresh-muscle. The myofibril fragmentation index of the loin of muscles was higher than that of the thigh muscle during postmortem storage. The myofibril fragmentation index in both parts of muscles were rapidly increased for 2 days and gradually increased thereafter
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