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- Title
Prerigor injection using glycolytic inhibitors in low-quality beef muscles.
- Authors
Jerez, N.C.; Calkins, C.R.; Velazco, J.
- Abstract
The objective of this experiment was to determine the effect of prerigor injection of several glycolytic inhibitors on pH, color, tenderness, and related traits of low-value beef cuts. The semimembranosus, triceps brachii, and supraspinatus muscles from each of 10 steer carcasses were removed 1 h postmortem. Control samples remained in the carcass at 2°C for 24 h. Prerigor muscles were injected and tumbled with 10% (by weight) of one of four solutions: sodium citrate (NaC; 200 mM), sodium fluoride (NaF; 200 mM), sodium acetate (NaA; 200 mM), and calcium chloride (CaC1[sub 2]; 300 mM). All muscles treated with NaC and NaF showed the highest pH and glycogen content (P < 0.05), indicating that glycolysis was inhibited. Injection of NaC in semimembranosus and supraspinatus produced the tenderest meat (P < 0.05), showing a greater increase in tenderization at 3 d than at 7 d postmortem. Treatment did not affect color or oxidation-reduction potential, but all treated muscles tended to be more oxidative (higher oxidation-reduction potential). Sodium citrate was identified as a potential compound to enhance tenderness ofprerigor muscle without altering color. Further studies are required to investigate its effect on palatability traits and to provide a basis for commercial application of the process.
- Subjects
RIGOR mortis; BEEF cattle; MEAT
- Publication
Journal of Animal Science, 2003, Vol 81, Issue 4, p997
- ISSN
0021-8812
- Publication type
Article
- DOI
10.2527/2003.814997x