High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining.
Two simultaneous trials were conducted to determine the effects of electrical input [electrical stunning and stimulation (ES)], wrapping, pre rigor temperature (15 °C and 38 °C) and different post rigor chilling rates on beef quality using M. longissimus lumborum (n=100). The high pre rigor temperature induced a faster pH decline than ES. The loins at 38 °C had significantly greater protein denaturation, more purge and drip loss, higher shear force values and less desmin degradation compared with the loins at 15 °C. No difference in sarcomere length was determined between the pre rigor temperatures regardless of ES and wrapping. Different post rigor chilling rates did not play a substantial role in water-holding capacity, proteolysis, or shear force values during ageing. These results suggest that high pre rigor temperature induces temperature-related toughness of muscle due to protein denaturation with subsequent limitation of proteolysis by μ-calpain, regardless of ES and wrapping treatments.
AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand. brad.kim@agresearch.co.nz
Yuan H Brad
YH
Kim
Adam
A
Stuart
Gitte
G
Nygaard
Katja
K
Rosenvold
D000818:Animals; D001329:Autolysis; D002154:Calpain / Q000378:metabolism; D002417:Cattle; D003893:Desmin / Q000737:chemistry / Q000378:metabolism; D004558:Electric Stimulation; D005260:Female; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis*; D055595:Mechanical Phenomena; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000201:enzymology / Q000378:metabolism; D011489:Protein Denaturation; D055550:Protein Stability; D059748:Proteolysis; D011786:Quality Control; D012518:Sarcomeres / Q000737:chemistry / Q000378:metabolism; D013696:Temperature; D014867:Water / Q000032:analysis
D003893:Desmin; D014867:Water; D002154:Calpain; C449002:mu-calpain