Treatment of meats with ionising radiations. VIII.—pH, water-binding capacity and proteolysis of irradiated raw beef and pork during storage, and the ATP-ase activity of irradiated rabbit muscle
The immediate effects of 5-Mrad ionizing radiation on beef and pork longissimus dorsi muscles were an increase in pH, a decrease in water-holding capacity, in increment in gel-volume for a given pH rise, and in soluble protein, and increased resistance to low- and high-speed homogenization. The indications of cross-binding induced by irradiation were supported by studies of isolated myofibrils from rabbit psoas muscle. Irradiation markedly reduced the syneresis (18 deg , mu = 0.04) and the swelling (0 deg , mu = 0.25) induced by ATP and, to a lesser extent, over-all fibrillar ATP-ase activity (the initial fast phase being depressed more than the slower second phase of the reaction). On storage (at -20 deg +37 deg pH and water-binding capacity increased generally with increase of temperature. Changes in pH occurred earlier with pork and to a greater extent than with beef. In sterile beef longissimus dorsi (irradiated or unirradiated) there was a decrease in soluble protein during storage for 60-90 days at 37- (indicating denaturation) and lncreases in TCA-soluble nitrogen and tyrosine (indicating proteolysis, which was more marked in unirradiated samples). The absence of soluble hydroxyproline and the presence of clearly marked cross- striations indicated that the autolysis must have involved sarcoplasmic and not fibrillar or connective tissue protein.
- Research Organization:
- Low Temperature Research Station, Cambridge, Eng.
- Sponsoring Organization:
- USDOE
- NSA Number:
- NSA-16-004019
- OSTI ID:
- 4825878
- Journal Information:
- Journal of the Science of Food and Agriculture, Vol. 12, Issue 11; Other Information: Orig. Receipt Date: 31-DEC-62; ISSN 0022-5142
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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