Q.56
Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : Salt is very important ingredients for the preparation of meat batter.
Reason (R) : Salt help in the extraction of myofibrillar proteins during processing
In light of the above statements, choose the correct answer from the options given below.
- Meat Processing and Myofibrillar Protein Solubilization:
- In emulsified meat products (sausages, frankfurters, patties), the muscle myofibrillar proteins (actomyosin, myosin, actin) act as the primary emulsifying and gel-forming agents.
- At normal post-rigor muscle pH ($5.4-5.8$), myofibrillar proteins are insoluble.
- Adding sodium chloride ($2.0 - 2.5\%\text{ NaCl}$) shifts ionic strength, swelling myofibrils and extracting/solubilizing myosin and actomyosin into a viscous sol that coats fat droplets, forming a stable meat emulsion upon thermal cooking.
- nalysis:
- Both (A) and (R) are true and (R) is the direct correct explanation of (A). Hence, Option 1 is correct.
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