title: RELATIONSHIPS BETWEEN BINDING QUALITY OF MEAT AND MYOFIBRILLAR PROTEINS: III: Contribution of Myosin A and Actin to Rheological Properties of Heated Minced-Meat Gel.
abstract: Myosin A and myosin B gels formed by heating exhibited similar binding abilities as measured by the breaking energy, but different physical properties. At equivalent concentrations, myosin A gels exhibited smaller values for the Young's modulus of elasticity and larger values for strain at the breaking point. It was inferred from the results of a simple model experiment that in sausage manufacture the physical properties of the heat set minced meat gel are of the myosin B type when no pyrophosphate is present, and similar to the myosin A type when pyrophosphate is added. In the latter case, the contribution of actin may be significant. The binding quality of the heat set myosin B gel increased with myosin concentration. Hence, the binding quality of sausage should be influenced by the myosin B content of meat.
authors.affiliation: Laboratory of Food Science and Technology (Animal Products), Faculty of Agriculture, Nagoya University, Japan.
authors.forename: Teruo
authors.initials: T
authors.lastname: Nakayama
authors.affiliation: Laboratory of Food Science and Technology (Animal Products), Faculty of Agriculture, Nagoya University, Japan.
authors.forename: Yasushi
authors.initials: Y
authors.lastname: Sato