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INFLUENCE OF BELOW-FREEZING TEMPERATURES ON THE RATE OF POST-MORTEM METABOLISM AND THE WATER-HOLDING CAPACITY IN PRERIGOR FROZEN BEEF MUSCLES.

[In German. / En allemand.]

Author(s) : FISCHER C., HONIKEL K. O., HAMM R.

Type of article: Article

Summary

TO DETERMINE OPTIMUM CONDITIONS OF FROZEN STORAGE FOR THE PRESERVATION OF HIGH WATER HOLDING CAPACITY (WHC) INTACT BEEF MUSCLE, GROUND BEEF AND GROUND SALTED (2% NACL) BEEF WERE FROZEN AT -18 OR -40 DEG C IN THIN LAYERS, 0.5 TO 1 CM, WITHIN 30 TO 60 MINUTES OF SLAUGHTER, THEN STORED AT VARIOUS TEMPERATURES BETWEEN -5 AND -40 DEG C. CHANGES IN CONTENT OF GLYCOGEN, LACTATE, ADENOSINE TRI-PHOSPHATE (ATP), PH AND THE WATER HOLDING CAPACITY (WHC) OF RAW AND HEATED HOMOGENATES FROM FROZEN MATERIAL WERE MEASURED AND RELATED TO TIME AND TEMPERATURE OF FROZEN STORAGE. NO APPRECIABLE CHANGES OCCURRED IN THE GROUND UNSALTED SAMPLES IN 10 MONTHS. RISE OF TEMPERATURE ABOVE 255 K CAUSED INCREASED RATE OF CHANGE IN ATP AND GLYCOLYSIS AND A GREATER RATE IN THE GROUND MUSCLE THAN IN THE INTACT MUSCLE. IN THE SALTED AND FROZEN SAMPLES A FASTER DROP IN CONCENTRATION OF ATP OCCURRED, BUT BREAKDOWN OF GLYCOGEN TO LACTIC ACID IS TO A LEVEL AT WHICH RIGOR MORTIS OCCURS THE WATER HOLDING CAPACITY IN THE UNSALTED MUSCLE SAMPLES DECREASED MARKEDLY. THE HOMOGENATE FROM BEEF GROUND AND SALTED IN THE PRERIGOR STATE AND THEN FROZEN RETAINED A HIGH WATER HOLDING CAPACITY EVEN AFTER COMPLETE BREAKDOWN OF ATP DURING THE STORAGE. C.R.F.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1981-1232
  • Languages: German
  • Source: Z. Lebensm.-Unters. -Forsch. - n. 171
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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