Thermal scanning rheology of myofibrillar proteins from muscles of defined fibre type.

Emulsion meat products are made with little regard to rheological properties of different muscles. Here the rheology of gels made from three classes of muscle defined by myosin type (fast twitch, slow twitch and heart) are compared. Myofibrillar fractions were prepared from representative bovine muscles-cutaneus trunci, masseter and heart-by a procedure that removed connective tissue, fat and sarcoplasmic proteins.

Osmotic properties of post-rigor beef muscle.

The osmotic pressure of beef sternomandibularis and psoas muscles ranged from 480 to 540 mOs, which is almost twice that of pre-rigor muscle (about 300 mOs). The post-rigor osmotic pressure appears to be satisfactorily explained by the low molecular weight components. Muscle samples were soaked at 2°C for 24 h in various solutions and sample weight changes were recorded.