dc.contributor.author |
Lawrence, T.E. |
|
dc.contributor.author |
Waylan, A.T. |
|
dc.contributor.author |
Kastner, Curtis L. |
|
dc.date.accessioned |
2010-08-06T21:23:55Z |
|
dc.date.available |
2010-08-06T21:23:55Z |
|
dc.date.issued |
2010-08-06T21:23:55Z |
|
dc.identifier.uri |
http://hdl.handle.net/2097/4581 |
|
dc.description.abstract |
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. |
en_US |
dc.publisher |
Kansas State University. Agricultural Experiment Station and Cooperative Extension Service |
en_US |
dc.relation.isPartOf |
Cattlemen’s Day, 2002 |
en_US |
dc.relation.isPartOf |
Kansas Agricultural Experiment Station contribution; no. 02-318-S |
en_US |
dc.relation.isPartOf |
Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890 |
en_US |
dc.subject |
Beef |
en_US |
dc.subject |
Marinades |
en_US |
dc.subject |
Muscle structure |
en_US |
dc.title |
Myofibrillar structural changes caused by
marination with calcium phosphate or
calcium chloride and sodium pyrophosphate |
en_US |
dc.type |
Conference paper |
en_US |
dc.date.published |
2002 |
en_US |
dc.citation.epage |
110 |
en_US |
dc.citation.spage |
106 |
en_US |
dc.description.conference |
Cattlemen's Day, 2002, Kansas State University, Manhattan, KS, March 1, 2002 |
en_US |
dc.contributor.authoreid |
ckastner |
en_US |