Question

What are the attributes of beef heart extract as a sample? (references would be great if you have any)

Answer 1

After collecting the beef hearts, they are kept in ice bags and left overnight. Now, the hearts were cut into slices each of 5 cm and are grinded in a General MC-100 meat grinder with an extrusion die of 5mm.

The hearts are prepared in a 5 degree C walk in cooler.The collected fragmented product is seperated into three treatment groups: Surimi-like process , control (C), acid-SIP (A).

Using solution of phosphate buffer with/without added NaCl or antioxidants (PG – propyl gallate and BHA – butylhydroxyanisol) in cooled potable water to wash myofibrillar protein of the minced beef heart . After washing myofibrillar proteins, their solubility in SDS (pH = 8.0) and in NaCl solutions 0.6 M (pH = 6) and through maintaining myofibrillar protein concentrates of beef heart 's stability (MPCBH) during the refrigerated storage of the product. Addition of antioxidants (BHA and PG) or NaCl to the final washing solution (phosphate buffer, pH = 6.0) did not effect the myofibrillar protein concentrate of beef heart tissue's yield of recovering heart proteins or the chemical composition. BHA and PG lead to the solubility of myofibrillar proteins' diminution from the heart muscle in 0.6 M NaCl Saline solution and of the response to heat treatment; however, gellification properties and the water loss at centrifugation of the gel remai unaffected. The change of colour of the heat induced gel is determined by propyl gallate.