title: Osmotic properties of post-rigor beef muscle.
abstract: 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. Samples soaked in buffered mannitol solutions exhibited weight changes indicative of predictable osmotic behaviour. Those samples soaked in buffered salt solutions (KCl, NaCl), however, exhibited dramatic increases in weight, irrespective of the solute concentration. The reasons for this are not clear. These results indicative that the use of salt solutions, such as 0·15 m KCl, for studies on post-rigor muscle is suspect and conclusions from such studies may be unfounded.
authors: Meat Industry Research Institute of New Zealand (Inc.) PO Box 617, Hamilton, New Zealand.
authors: R J
authors: RJ
authors: Winger
authors: C G
authors: CG
authors: Pope