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THE INFLUENCE OF POSTMORTEM-CHANGES IN BOVINE MUSCLE ON THE WATER-HOLDING CAPACITY OF BEEF. POSTMORTEM STORAGE OF MUSCLE AT VARIOUS TEMPERATURES BETWEEN 273 AND 303 K (0 AND 30C).

Author(s) : HONIKEL K. O.

Summary

SAMPLES OF BOVINE NECK MUSCLES WERE INCUBATED AT DIFFERENT TEMPERATURES BETWEEN 273 AND 303 K (0 AND 30C) FROM ABOUT 40 MINUTES UNTIL 24 HOURS POSTMORTEM (P.M.). AT 273.5 K (0.5C) THE PH DROPS FAST DURING THE FIRST FOUR HOURS P.M. LEVELLING OFF AFTERWARDS AND REACHING PH 5.9, AT WHICH THE ONSET OF RIGOR MORTIS OCCURS, AFTER 24 HOURS P.M. BETWEEN 280 AND 287 K (7 AND 14C) THERE EXISTS A LAG PERIOD FOR 2-3 HOURS P.M. FOLLOWED BY A CONSTANT DROP OF PH REACHING PH 5.9 AFTER 17 HOURS (280 K) OR 14 HOURS P.M. (287 K). AT 303 K NO LAG PHASE OCCURS AND PH 5.9 IS REACHED AFTER 9 HOURS. NEITHER COLD SHORTENING NOR RIGOR SHORTENING NOR DEVELOPMENT OF RIGOR HAVE AN IMMEDIATE INFLUENCE ON WATER HOLDING CAPACITY OF INTACT MUSCLE AND UNSALTED MUSCLE HOMOGENATES. SALTED HOMOGENATES PREPARED FROM MUSCLES AT DIFFERENT TIMES P.M. SHOW ABOVE PH 6.0 A SIMILAR RELATIONSHIP BETWEEN PH AND WATER HOLDING CAPACITY.

Details

  • Original title: THE INFLUENCE OF POSTMORTEM-CHANGES IN BOVINE MUSCLE ON THE WATER-HOLDING CAPACITY OF BEEF. POSTMORTEM STORAGE OF MUSCLE AT VARIOUS TEMPERATURES BETWEEN 273 AND 303 K (0 AND 30C).
  • Record ID : 1982-0469
  • Languages: English
  • Publication date: 1980/08
  • Source: Source: Proc. 26th eur. Meet. Meat Res. Work., Colo. Springs
    vol. 1; B-7; 73-75; 4 fig.; 2 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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