GELATION OF TURKEY BREAST AND THIGH MYOFIBRILS - EFFECTS OF PH, SALT AND TEMPERATURE

Salt concentration >0.1M and pH were important to the development of g el fracture properties. However, meat type and salt concentration (0.5 -1.0M) did not influence gel shear stress or shear strain. Isothermal heating temperature (55-degrees-C or 70-degrees-C) affected only gel s hear strain. Rheological properties at fracture and nonfracture did no t respond alike to changes in gelation conditions. General similaritie s between breast and thigh myofibril gels implied that protein isoform s were not the main factor influencing gel structure formation.