Myofibrillar structural changes caused by marination with calcium phosphate or calcium chloride and sodium pyrophosphate
dc.citation.epage | 110 | en_US |
dc.citation.spage | 106 | en_US |
dc.contributor.author | Lawrence, T.E. | |
dc.contributor.author | Waylan, A.T. | |
dc.contributor.author | Kastner, Curtis L. | |
dc.contributor.authoreid | ckastner | en_US |
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.date.published | 2002 | en_US |
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.description.conference | Cattlemen's Day, 2002, Kansas State University, Manhattan, KS, March 1, 2002 | en_US |
dc.identifier.uri | http://hdl.handle.net/2097/4581 | |
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 |