Salt-induced swelling of meat: The effect of storage time, pH, ion-type and concentration.

The effect of hypertonic salt solutions on meat fibres has been studied as a function of post-mortem storage. Rabbit longissimus dorsi fibres (after about 20 h post-mortem storage at 4°C), were found to swell in hypertonic salt solutions, such as 0·25m KI or 0·6m KCl, to two to three times their original diameter. This swelling occurred in the fibre transverse plane only. X-ray diffraction shows swelling occurs by a combination of an increase in the myofilament lattice spacing and a loss of myofilament order. Fibre swelling is highly co-operative. At pHs below the isoelectric point of the myofibrillar proteins, hypertonic salt solutions induce fibre shrinkage. The post-mortem time course of response shows a peak at 18-35 h bounded by periods of minimal or zero response. We propose that the collagenous endomysial sheath acts as a restraint to myofibril swelling and that the characteristics of post-mortem swelling are a balance of the myofibrillar propensity to swell and the constraint of the endomysium.