Accession Number : AD0621849
Title : STUDIES ON MEANS OF CONTROLLING OR INHIBITING BEEF TISSUE ENZYME SYSTEMS.
Descriptive Note : Final technical rept. for May 63-May 64,
Corporate Author : AMERICAN MEAT INST FOUNDATION CHICAGO ILL
Personal Author(s) : Landmann,W. A.
Report Date : SEP 1965
Pagination or Media Count : 29
Abstract : Control or inhibition of proteolysis in meat as influenced by pH was investigated over the pH range of 4.0 to 8.0. In non-irradiated meat inhibition has been achieved only when the pH of the meat is 4.0 to 4.5 and 6.8 to 7.0. In both cases the inhibition is slight. In irradiated meat varying degrees of inhibition of proteolysis occur throughout the entire range studied. The injection of buffers into large pieces of meat was studied to evaluate the method of stitchpumping. It was concluded that enough buffer can be introduced to be effective in altering hydrolysis but that the problems of achieving a desired pH remains. Ante-mortem control of pH was investigated in rabbit muscle by injection of epinephrine before slaughter. The inhibitory effect of the treatment on proteolysis was more pronounced in non-irradiated meat, although some inhibition was noted in irradiated meat, as well.
Descriptors : (*BEEF, PRESERVATION), (*PEPTIDE HYDROLASES, INHIBITION), (*IRRADIATED FOOD, PEPTIDE HYDROLASES), ENZYMES, CONTROL, PH FACTOR, BUFFERS(CHEMISTRY), INJECTION, MEAT, HYDROLYSIS, EPINEPHRINE
Distribution Statement : APPROVED FOR PUBLIC RELEASE