Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina.

@article{Pighin2008EffectOS,
  title={Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina.},
  author={Dario G. Pighin and Ana Maria Sancho and Claudia Gonz{\'a}lez},
  journal={Meat science},
  year={2008},
  volume={79 3},
  pages={549-56}
}
Research was undertaken to investigate how the addition of sodium chloride (NaCl) and/or sodium tripolyphosphate (TPP) to sous vide cooked meat pieces produces an increase in water holding capacity (WHC). Semitendinosus muscles were injected to obtain tissue final concentrations of 0.70% NaCl, 0.25% TPP, 0.70% NaCl+0.25% TPP, and 1.20% NaCl+0.25% TPP. SDS-PAGE analysis showed increased protein solubilization in those treatments which included NaCl. Thermal analysis of whole muscles and isolated… CONTINUE READING