HYDRODYNAMIC PRESSURE (HDP)-TREATMENT: INFLUENCE ON BEEF STRIPLOIN PROTEINS

摘要

This study examined the influence of hydrodynamic pressure (HDP; an effective tenderizing technology) on beef proteins. Beef striploins were obtained 48 hours postmortem (experimental day 0). Sample tenderness (Warner-Bratzler shear, WBS) in HDP samples (7.12 kg_f) improved 12.5% (PO.05) over their controls (C, 8.14 kg_f). Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) of C and HDP striploins showed significantly different changes (PO.0001) in myofibrillar proteins such as myosin, actin, 110 kD protein, and a group called >actin. Data suggested that HDP-treatment most likely disrupted protein bonds (perhaps C-protein) associated with the structural integrity of myosin and actin, thereby, having a positive effect on meat tenderness.