Abstract

*The high drip losses and softness of pale, soft and
exudative meat are caused by deanturation of myosin before rigor mortis.
A prediction model is described based on calculations of the time-course
of myosin denaturation in carcasses using the known dependence of the rate
of denaturation of isolated myosin on temperature and pH.*

*The fraction of myosin denatured increases with the
rate of pH fall, then reaches a maximum at a rate of pH fall that depende
on the chilling conditions, and finally decreases. The relationship between
drip loss and pH _{45}
value is well explained by the calculations. The fraction denatured also
increases as the final pH decreases, particularly at higher rates of pH
fall. Increasing the chilling rate causes a marked reduction in the fraction
denatured at low rates of pH fall but is only slightly effective if the
rate of glycolysis is very high.*