Cl. Lavelle et Ea. Foegeding, GELATION OF TURKEY BREAST AND THIGH MYOFIBRILS - EFFECTS OF PH, SALT AND TEMPERATURE, Journal of food science, 58(4), 1993, pp. 727
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.