The Effect of Sodium Polyphosphates and of Divalent Cations on the Water Holding Capacity of Pre-and Post-Rigor Chicken Breast Muscle

The water holding capacity (WHC) of natural actomyosin (NAM), of both contracted and uncontracted glycerinated myofibrils and of pre- and post-rigor chicken meat was investigated in the presence and/or absence of sodium pyrophosphate (PPi), Kena, CaCl2 and MgCl2. In these experiments PPi caused a small decrease in the WHC of NAM which was further decreased either by Ca or even further by Mg. PPi with or without Ca or Mg had almost no effect on the WHC of glycerinated myofibrils. Pre-rigor meat showed a slight decrease in WHC of PPi which was further decreased with Mg or even further by Ca. With post-rigor meat the WHC increase with PPi was decreased by the addition of Mg or even further decreased by the addition of Ca. The actual WHC of pre-rigor meat was almost twice that of post-rigor meat. Once rigor had occurred no major changes in WHC were observed up to 5 days. Kena caused a slight decrease in the WHC of NAM. Using myofibrils and the meat samples, Kena gave an increase in WHC. The addition of Ca and Mg again tended to decrease this WHC.