Differential scanning calorimetry of beef muscle: Influence of postmortem conditioning

Sara King/ November 21, 1984/ Peer-reviewed Paper/ 0 comments

Differential scanning calorimetry (DSC) was used to follow the changes in the endothermic transitions of beef muscle during conditioning. Sternomandibularis muscle held at 5ºC from 2-8 days post-mortem resulted in a significant (P < 0.05) drop in total heat of transition (ΔH) from 3.8 to 3.0 J/g. The myosin transition decreased from 57.8º to 55.2ºC while the actin transition increased

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Chicken pepsin as a rennet substitute

Sara King/ April 22, 1984/ Peer-reviewed Paper/ 0 comments

Semi-purified chicken pepsin was prepared from proventriculae at a yield of 33% of the original pepsin activity using a procedure based on the method described by Bohak (1970). Cheddar cheese was produced using the chicken pepsin preparation, and with calf rennet as a control, in two trials. The enzymes were standardized to the same milk-clotting strength on Berridge’s substrate at

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Texture-structure relationships in scallop

Sara King/ March 21, 1984/ Peer-reviewed Paper/ 0 comments

Warner-Bratzler shear, Instron compression and extension were screened for sensitivity to the textural changes caused by heating scallop (Placopecten magellanicus) adductor muscle. Instron compression, expressed as hardness, was selected since it gave the greatest slope with respect to temperature. Previously frozen commercial scallop were heated to internal temperatures of 25 to 80 ºC. A linear increase in hardness of 0.033

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