The proteins of intermediate moisture meat stored at tropical temperature

Summary Intermediate moisture (i.m.) meats prepared from selected muscles of two ewes, one sow, five hens and two goats all underwent protein breakdown and complexing reactions during storage at 38°C. the relative rates of these reactions varied from sample to sample. These reactions included colour changes culminating in the formation of ‘Maillard’ type brown pigments. This discolouration may well limit the storage life of these meats. It was apparent within three to nine weeks at 38°C. At 28°C all the reactions occurred far more slowly. One bull muscle which was also examined proved atypical in that although proteolysis occurred there was no evidence of any complexing and, up to nine weeks’ storage, no evidence of any non‐enzymic browning.