GELATION OF TURKEY BREAST AND THIGH MYOFIBRILS - CHANGES DURING ISOLATION OF MYOFIBRILS

The relationship between functional properties of meat and myofibrils was examined for turkey breast and thigh by determining gel-forming ab ility of proteins at each step in a myofibril isolation procedure. Phy sical properties of thermally induced gels (70-degrees-C for 30 min) w ere determined by torsional fracture analysis. Maximum shear stress (f orce) was obtained after removal of water-soluble components, whereas filtration was required to achieve maximum shear strain (deformability ). Shear stress increased 150% and shear strain 59%. Changes in fractu re properties were similar between meat types, and therefore, not the cause of meat type-associated differences in comminuted turkey.