Myofibrillar structural changes caused by marination with calcium phosphate or calcium chloride and sodium pyrophosphate

Authors

T.E. Lawrence
A.T. Waylan
Curtis L. Kastner

Keywords

Cattlemen's Day, 2002; Kansas Agricultural Experiment Station contribution; no. 02-318-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890; Beef; Marinades; Muscle structure

Abstract

Ultrastructural changes were studied in beef eye of round muscle after 120 hours marination in 0.5, 0.75, or 1.0% calcium phosphate (CaPO) or 2, 4, or 6% calcium chloride or 1% sodium pyrophosphate (CaCl+NaPO) solutions. Increasing the concentration of CaPO caused decreasing myofibril width and increasing myofilament degradation. Increasing the concentration of CaCl+NaPO caused increasing loss of I-band material. Marination of beef eye of round muscle in calcium phosphate or calcium chloride + sodium pyrophosphate solutions caused denaturation of myofibrillar proteins likely due to marinating solution acidity.

Recommended Citation

Lawrence, T.E.; Waylan, A.T.; and Kastner, Curtis L. (2002) "Myofibrillar structural changes caused by marination with calcium phosphate or calcium chloride and sodium pyrophosphate," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1781