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vol. 11, nr. 1 (2008)
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Studies on hydration of muscle and connective tissue proteins of pork meat
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Stanisław Tyszkiewicz, Maria Wawrzyniewicz, Jerzy Strzelecki, Andrzej Borys
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Meat and Fat Research Institute, ul. Jubilerska 4, 04-190 Warszawa |
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vol. 11 (2008), nr. 1,
pp. 263-270
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abstract:
The results of analysis of chemical composition of basic elements of pork meat, differentiated in respect of gender, meatiness and slaughter weight were examined. The contents of water (hydration), fat, total protein and collagen in loins, hams and shoulders dissected into lean meat, and intermuscular fat and muscular fat with skin were determined. No effect of fatteners gender on chemical composition of meat was found. Low hydration of collagen, of the order of 1.65 g of H2O per 1g of protein was found, irrespective of the element from which it was derived. High hydration of proteins of muscular tissue other than collagen, amounting to ca. 3.8 g of H2O per 1 g of protein for loin, 4.6 g H2O•1g per of protein for ham and 4.8 g H2O per 1g of protein for shoulder was found. As a result of the conducted studies, it has been recognised that loss of proteins of fat tissue different than collagen in pork meat carcasses with high meatiness was the reason for the favourable phenomenon of increasing the protein level in the meat.
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keywords:
pork meat, muscle tissue, connective tissue, proteins, hydration
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original in:
English
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