Effect of Some Proteins on the Binding Quality of an Experimental Sausage ^a

Abstract

Muscle materials were prepared that answered the requirements of the present experiments, as judged by results on the quantities of extracted protein estimated by chemical analysis and the appearance of structure observed by electron microscope. Nevertheless, in the results obtained from the determination of ATPase activity and from superprecipitation, it was clear that the protein involved had not been completely removed from the fibrils. Water‐soluble protein did not appreciably affect the binding quality of sausage. There was a shade of differences between the binding quality of sausage made from intact fibrils, and that of sausage made from actin‐ and tropomyosin‐poor fibrils. In the experimental sausages, binding quality was low when myosin‐poor fibrils were used, and was negligible when “ghost” fibrils were used.