The Protein of Intermediate Moisture Meat Stored at Tropical Temperature II. Effect of Protein Changes on Some Aspects Of Meat Quality

Intermediate moisture beef was prepared by desorption (cook-soak-rquilibration
method) and stored at 38°C. The state of the proteins at proccssing and
during storage was followed by solubility and electrophoretic studies. TWO
types of protein reactions-breakdown and crosslinking-were found to be
going on simultaneously dming storage. The crosslinking reactions over-rode
the breakdown reactions as storage advanced. The state of thc proteins depends
on thc balance between these reactions.