Ultrastructural changes were studied in
beef eye of round muscle after 120 hours
marination in 0.5, 0.75, or 1.0% calcium
phosphate (CaPO) or 2, 4, or 6% calcium
chloride or 1% sodium pyrophosphate
(CaCl+NaPO) solutions. Increasing the
concentration of CaPO caused decreasing
myofibril width and increasing
myofilament degradation. Increasing the
concentration of CaCl+NaPO caused
increasing loss of I-band material.
Marination of beef eye of round muscle in
calcium phosphate or calcium chloride +
sodium pyrophosphate solutions caused
denaturation of myofibrillar proteins likely
due to marinating solution acidity.
