Mechanical Tenderisation of Pork Meat: Protein and Water Release due to Tissue Damage

✍ Scribed by Tyszkiewicz, Irena; Kłossowska, Barbara M; Wieczorek, Urszula; Jakubiec-Puka, Anna

• Book ID: 102648904
• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 600 KB
• Volume: 73
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199702)73:2<179::aid-jsfa699>3.0.co;2-#

✦ Synopsis

Pork meat was mechanically tenderised with the use of three di †erent machines : a meat activator, a meat grinder with a two-blade knife and a kidney plate, and a blade tenderiser. The protein availability and expressible Ñuids was then determined. The results are discussed in relation to tissue damage observed under the electron microscope. The processes studied conclude that the main factor causing the appreciable increase of myoÐbrillar proteins availability and elevating the brine-holding capacity of pork meat was the mechanical disruption of the contractile structure integrity, especially the transversal fractures of Ðbres and myoÐbrils.