THERMAL GELATION OF PORK, BEEF, FISH, CHICKEN AND TURKEY MUSCLES AS AFFECTED BY HEATING RATE AND PH

Effects of heating rate (3 degrees C or 0.7 degrees C/min) and pH (5.5 , 6.0, 6.5, or 7.0) on thermal gelation properties of different muscle systems were evaluated (10% protein, 2% NaCl) using pork, beef, fish, and chicken and turkey (breast and thigh) muscles. Results indicated that, at pH 6.5 and 7.0, force required to rupture the gel (Pf), force required to move plunger through the gel (Fp), and viscosity index (N i), using a slow heating rate, were higher than with rapid heating. Al l muscles (except breast muscles with the slow heating rate) yielded h igher (P<0.05) gel strength (Fp, Pf) at pH 6.0 than at the other pHs.