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Adhesion Effects of Salt on Pork Muscle in Tumbling and Cooking

03 October 2013

An investigation in the effects of low salt concentrations on the adhesion of pork muscle following tumbling and cooking found that the breaking stress increased between the salted and the non-salted muscle.

The research carried out by a team from the French Institute for the Pig and Pork Industry (IFIP) and the French Agricultural Research Institute (INRA) also found that modifying the surface of the meat by tumbling alone or other external actions did not affect the breaking stress.

The aim of this research carried out by Laure Bombrun, Philippe Gatellier, Martine Carlier and Alain Kondjoyan was to gain deeper insight into the effect of salt content on the adhesion between pieces of semimembranosus pork muscle bound by a tumbling exudate gel.

Hydrophobic site number, free thiol and carbonyl content were measured in tumbling exudate and meat protein to evaluate the protein–protein interactions involved in the adhesion process.

Proteins were far more oxidised in exudate than in meat, and under the experimental conditions, salt content increased protein bonding in the exudate but not in the meat.

Breaking stress increased between non-salted meat and 0.8 per cent salted meat but did not depend on the protein physicochemical properties of the tumbling exudate.

Modifying the meat surface by tumbling alone, tumbling and salting, or scarification had no effect on breaking stress.

It is suggested that the break between the meat pieces occurred between the tumbling exudate and the meat surface due to weaker chemical bonds at this location, the research team said.

The research paper is published in the January 2014 issue of Meat Science.


July 2013

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