Portal de Periódicos da CAPES

EFFECT OF POSTMORTEM MUSCLE CHANGES ON POULTRY MEAT LOAF PROPERTIES

1973; Wiley; Volume: 38; Issue: 3 Linguagem: Inglês

10.1111/j.1365-2621.1973.tb01444.x

1750-3841

Foster B. Wardlaw, Linda H. Mccaskill, J. C. ACTON,

Agricultural Practices and Plant Genetics

Journal of Food ScienceVolume 38, Issue 3 p. 421-423 EFFECT OF POSTMORTEM MUSCLE CHANGES ON POULTRY MEAT LOAF PROPERTIES F. B. WARDLAW, F. B. WARDLAW Dept. of Food Science, Clemson University, Clemson, SC 29631Search for more papers by this authorL. H. McCASKILL, L. H. McCASKILL Dept. of Food Science, Clemson University, Clemson, SC 29631Search for more papers by this authorJ. C. ACTON, J. C. ACTON Dept. of Food Science, Clemson University, Clemson, SC 29631Search for more papers by this author F. B. WARDLAW, F. B. WARDLAW Dept. of Food Science, Clemson University, Clemson, SC 29631Search for more papers by this authorL. H. McCASKILL, L. H. McCASKILL Dept. of Food Science, Clemson University, Clemson, SC 29631Search for more papers by this authorJ. C. ACTON, J. C. ACTON Dept. of Food Science, Clemson University, Clemson, SC 29631Search for more papers by this author First published: March 1973 https://doi.org/10.1111/j.1365-2621.1973.tb01444.xCitations: 121 Technical Contribution No. 1045 of the South Carolina Agricultural Experiment Station, Clemson University, Clemson, SC 29631. The authors thank the Poultry Science Dept., Clemson University, for use of their facilities and materials. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat REFERENCES Acton, J.C. and Saffle, R.L. 1969. Preblended and prerigor meat in sausage emulsions. Food Technol: 23: 367. Acton, J.C. 1972. Effect of heat processing on extractability of salt-soluble protein, tissue binding strength and cooking loss in poultry meat loaves. J. Food Sci. 37: 244. AOAC. 1970. " Official Methods of Analysis," 11th ed. Association of Official Agricultural Chemists Washington , D.C . Bate-Smith, E.C. and Bendall, J.R. 1956. Changes in muscle after death. Brit. Med. Bull. 12: 230. Buttkus, H. 1970. Accelerated denaturation of myosin in frozen solution. J. Food Sci. 35: 558. DeFremery, K. and Pool, M.R. 1960. Biochemistry of chicken muscle as related to tenderness. Food Res. 25: 73. Froning, G.W. and Norman, G. 1966. Binding and water retention properties of light and dark chicken meat. Poultry Sci. 45: 797. Froning, G.W. and Neelakantan, S. 1971. Emulsifying characteristics of prerigor and postrigor poultry muscle. Poultry Sci. 50: 839. Hamm, R. 1960. Biochemistry of meat hydration. In " Advances in Food Research," ed. C.O. Chichester, E.M. Mrak and G.F. Stewart, D. 365. Academic Press, New York . Hamm, R. and Deatherage, F.E. 1960. Changes in hydration, solubility and charges of muscle proteins during heating of meat. Food Res. 25: 587. Hay, J.D., Currie, R.W. and Wolfe, F.H. 1972. The effect of aging on physiochemical properties of actomyosin from chicken breast and leg muscle. J. Food Sci. 37: 346. Khan, A.W. and van den Berg, L. 1964. Some protein changes during postmortem tenderization in poultry meat. J. Food Sci. 29: 597. Koonz, C.H., Darrow, M.I. and Essary, E.O. 1954. Factors influencing tenderness of principal muscles composing the poultry carcass. Food Technol. 8: 97. Maesso, E.R., Baker, R.C. and Vadehra, D.V. 1970a. The effect of vacuum. pressure, pH and different meat types on the binding ability of poultry meat. Poultry Sci. 49: 697. Maesso, E.R., Baker, R.C., Bourne, M.C. and Vadehra, D.V. 1970b. Effect of some physical and chemical treatments on the binding quality of poultry loaves. J. Food Sci. 35: 440. Sayre, R.N. 1968. Postmortem changes in extractability of myofibrillar protein from chicken pectoralis. J. Food Sci. 33: 609. Schnell, P.G., Vadehra, D.V. and Baker, R.C. 1970. Mechanism of binding chunks of meat. 1. Effect of physical and chemical treatments. Can. Inst. Food Technol. J. 3(2): 44. Steel, R.D.G. and Torrie, J.H. 1960. " Principles and Procedures of Statistics." McGraw-Hill Book Co., Inc., New York . Trautman, J.C. 1964. Fat-emulsifying properties of prerigor and postrigor pork proteins. Food Technol. 18: 1065. Vadehra, D.V. and Baker, R.C. 1970. The mechanism of heat initiated binding of politry meat. Food Technol. 24: 766. Weinberg, B. and Rose, D. 1960. Changes in protein extractability during postrigor and tenderization of chicken breast muscle. Food Technol. 14: 376. Wierbicki, E., Kunkle, L.E., Cahill, V.R. and Deatherage, F.E. 1956. Postmortem changes in meat and their possible relation to tenderness together with some comparisons of meat from heifers, bulls, steers and diethyl-stilbesterol-treated hulls and steers. Food Technol. 10: 80. Citing Literature Volume38, Issue3March 1973Pages 421-423 ReferencesRelatedInformation