Myofibrillar protein solubility of model beef batters as affected by low levels of calcium, magnesium and zinc chloride

Preblended composites of semimembranosus and adductor muscles were stored 1 2h at 4 degrees C with 2.0% NaCl, 0 or 0.05% CaCl2, MgCl2, or ZnCl2 and 0 o r 0.4% sodium tripolyphosphate (STPP), Model systems were formulated to con tain 30% fat (high fat; HF) or 10% fat (low fat; LF), Divalent salts lowere d extract pH and ZnCl2 elicited the greatest reduction, At both fat levels, CaCl2 increased and ZnCl2 decreased protein solubility, compared to the co ntrol (p<0.05). Myosin was not detected in ZnCl2-treated HF and LF batters without STPP and in the presence of STPP, MgCl2 and ZnCl2 increased myosin concentration at both fat levels (p<0.05). Zinc chloride increased actin co ncentration in HF batters; whereas, MgCl2 decreased soluble actin in LF bat ters (p<0.05). Magnesium chloride (0.05%) increased soluble proteins in LF batters containing 0.4% STPP by increasing myosin extractability.