THE NATURE OF HYDRATIVE CHANGES AND CATIONIC SHIFTS IN THE OVER- TENDERIZATION OF BEEF MUSCLE RESULTING FROM IRRADIATION
Thesis/Dissertation
·
OSTI ID:4022361
The influence of irradiation-sterilization on the muscle characteristics involved in meat texture was investigated in an attempt to elucidate the over- tenderizing action of irradiation. The effects of treating the meat prior to irradiation were also investigated. Analytical methods were used to determine changes in muscle protein charges, water-holding capacity, acidic and basic groups, bound and free minerals, and glycine soluble extracts of the treated and control samples. The pH-water holding capacity curves were found to be a valuable technique for investigating some of the biochemical changes in the muscle proteins. The results showed that the irradiation-sterilization of beef musclw at 4.5 megarads caused tenderization of the meat. Beef soaked in an equal amount of distilled water for 72 hrs at 38 deg F prior to heat inactivation of the enzymes and irradiation was much firmer in texture than the unsoaked samples. Beef heated to an internal temperature of 160 deg F prior to irradiation also resulted in meat having a firm texture. However, irradiation tends to reverse the effects of soaking, heating, or the combination of these two treatments. The mechanisms by which the various treatments exert their effects are discussed. (Dissertation Abstr., 24: No. 8, Feb. 1964)
- Research Organization:
- Originating Research Org. not identified
- NSA Number:
- NSA-18-019758
- OSTI ID:
- 4022361
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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