The Effect of Tumbling, Sodium Chloride and Polyphosphates on the Microstructure and Appearance of Whole-Muscle Processed Meats

Authors

P. D. Velinov
M. V. Zhikov
R. G. Cassens

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

The properties of a whole-muscle processed meat were determined. The complex action of socium chloride, polyphosphates and mechanical agitation caused extraction of myofibrillar protein, swelling of fibers and loss of cross-strations. A new functional ability was found for the extracted proteins to form a fine cover or membrane on the surface of the whole muscle during cooking. These changes produced a product with improved cooking yield and color appearance.

Recommended Citation

Velinov, P. D.; Zhikov, M. V.; and Cassens, R. G. (1990) "The Effect of Tumbling, Sodium Chloride and Polyphosphates on the Microstructure and Appearance of Whole-Muscle Processed Meats," Food Structure: Vol. 9: No. 2, Article 3.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol9/iss2/3