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KMID : 0380619910230060695
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 6 p.695 ~ p.701
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Effect of Bicarbonate and Phosphate Buffer Treatments on the Structure and Thermal Stability of Spent Layer Meat
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Abstract
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Spent layer breast meat and leg meat samples washed with 0.05 M sodium bicarbonate solution and 0.04 M phosphate buffer(pH 8.3) showed decreases in heat denaturation temperature indicating the destabilization of myofibrillar proteins. The destabilization was attributed to the solubilization of 95 Kdalton and 55 kdalton proteins from the myofibrils observed in gel-electrophoretograms. Transmission electron microscopy further indicated the breakage of Z-lines.
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