title: Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef.
abstract: Fifteen beef cattle of similar age and management history were randomly allotted by slaughter days into three groups. Paired sternomandibularis were removed immediately following bleeding and trimmed of visible fat and connective tissue. They were randomly labelled as prerigor and postrigor and assigned to a 0, 0·5, 1·0, 2·0 or 4·0% NcCl treatment. Water-holding capacity (WHC), pH, the ratio of absorbance at 250 nm over the absorbance at 260 nm (R-values), and 1·0m NaCl extractable protein (EP) were monitored over treatment times. The 0 h samples were defined as when the NaCl was incorporated with the muscle. R-values verified that 0 h samples were in the prerigor or postrigor state. Ultimate pH remained higher (P < 0·05) in prerigor homogenates with increasing NaCl concentration. EP and WHC were higher (P < 0·05) in prerigor than in postrigor homogenates with 2 and 4% NaCl at all time periods. Prerigor homogenates containing 0·5 and 1·0% NaCl had higher (P < 0·05) WHC at 12, 24, 24, 48 and 96h than similarly treated postrigor homogenates and as high or higher WHC than any postrigor treatment. Results of this study indicate an advantage to using low NaCl concentrations in prerigor salted beef.
authors: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48823, USA.
authors: P H
authors: PH
authors: Bernthal
authors: A M
authors: AM
authors: Booren
authors: J I
authors: JI
authors: Gray