title: Correlations between successive measurements of myofibrillar resistance of raw Longissimus dorsi muscle during ageing.
abstract: The feasibility of meat classification soon after rigor, based on an ageing criterion, was investigated with a view to obtain sets of regularly aged meat as well as to optimize storage. Muscle fibre resistance was measured on the m. longissimus dorsi of 45 heifers on days 1, 2, 8 and 14, and the resistance values obtained on different days were correlated. Resistance on day 2 was predictive of about 65% of the variation observed on day 8, i.e. when the meat has reached approximately 92% of the tenderization recorded between days 1 and 14. In this study, the predictions based on day 1 resistance were less accurate because the baseline reference was too close to rigor. A class defined at day 2 as the meat which has a resistance lower than 20 N cm(-2), will give fully aged meat at day 8. This class represent 52% of the initial population The various classes of meat, which reach full ageing at different times, can be despatched through variable length marketing circuits so as to achieve full ageing before getting to the consumers.
authors: Station de Recherches sur la viande, INRA, THEIX-63122 Ceyrat, France.
authors: J
authors: J
authors: Lepetit
authors: C
authors: C
authors: Hamel