Effect of Treatment of Pre‐ and Post‐rigor Porcine Muscles With Low Sodium Chloride Concentrations on the Subsequent Extractability of Proteins

SUMMARY Comparisons were made of the extractable salt‐soluble protein content between pre‐ and post‐rigor normal‐ and low‐pH muscles. Pre‐rigor normal‐pH muscle was found to contain 69.9% more extractable salt‐soluble protein than post‐rigor normal‐pH muscle, whereas pre‐rigor low‐ pH muscle contained only 7.3% greater extractable salt‐soluble protein than post‐rigor low‐pH muscle. Addition of 1, 2 and. 3% sodium chloride to meat samples 24 hr before extraction of protein increased the extractable salt‐soluble protein content in pre‐rigor normal‐pH muscle, and decreased the extractable salt‐soluble protein content in post‐rigor normalpH muscle. Addition of sodium chloride decreased the extractable salt‐soluble protein content in pre‐ and post‐rigor low‐pH muscle.