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Water Extractability of Muscle Protein and Factors which Affect This Procedure as a Method of Determining Pork Quality

The Ohio State University, Columbus and The Ohio Agricultural Research and Development Center, Wooster^,2

Abstract

This research indicated that water extraction of muscle protein may be used as an objective measure of pork muscle quality. If a given percent transmission value was used to separate acceptable and unacceptable quality, a large percent of the animals disqualified by this procedure would also be rated unacceptable by visual means; however, some animals rated unacceptable by visual means would not be rated unacceptable by this procedure. The protein extractability changed with postmortem age; therefore, this factor should be standardized in a comparison procedure. No advantage was found for using a buffered extraction solution; however, the precipitating citric acid-phosphate buffer was found to be quite dependent on pH and the pH value of this buffer should be checked for accuracy before using. Extraction temperature was not found to be extremely critical and 30 min. was observed to be the minimum time to read transmission values after adding the precipitating buffer.

¹ The authors wish to acknowledge the assistance of J. B. Streber in performing the chemical analyses in this study.

² Approved as Journal Article No. 99-66 by the Associate Director of the Ohio Agricultural Research and Development Center, Wooster.