Post‐Mortem Changes in Protein Extractability in Beef, Pork, and Chicken Muscle

SUMMARY— The extractability of beef, pork, and chicken muscle with post‐mortem aging was studied. There was a general increase in viscosity and nitrogen content of the extracts with aging. Extractability of nitrogen and actomyosin reached a maximum at 2 weeks in both beef and pork. In chicken, maximum nitrogen and actomyosin extractability occurred at 4 and 6 days, respectively. Thus, in pork as well as in beef, two weeks' aging apparently are required to complete postmortem changes in muscle protein. The results suggested that chicken should be aged from 4 to 6 days prior to consumption.