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dc.citation.epage110en_US
dc.citation.spage106en_US
dc.contributor.authorLawrence, T.E.
dc.contributor.authorWaylan, A.T.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authoreidckastneren_US
dc.date.accessioned2010-08-06T21:23:55Z
dc.date.available2010-08-06T21:23:55Z
dc.date.issued2010-08-06T21:23:55Z
dc.date.published2002en_US
dc.description.abstractUltrastructural 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.description.conferenceCattlemen's Day, 2002, Kansas State University, Manhattan, KS, March 1, 2002en_US
dc.identifier.urihttp://hdl.handle.net/2097/4581
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 2002en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 02-318-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890en_US
dc.subjectBeefen_US
dc.subjectMarinadesen_US
dc.subjectMuscle structureen_US
dc.titleMyofibrillar structural changes caused by marination with calcium phosphate or calcium chloride and sodium pyrophosphateen_US
dc.typeConference paperen_US

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