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.
Velinov, P. D.; Zhikov, M. V.; and Cassens, R. G.
"The Effect of Tumbling, Sodium Chloride and Polyphosphates on the Microstructure and Appearance of Whole-Muscle Processed Meats,"
Food Structure: Vol. 9
, Article 3.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol9/iss2/3