Abstract
ABSTRACTMuscles were subjected pre‐rigor to chilling, freeze‐thaw (thaw rigor) or pressure treatments, and measurements made of muscle shortening, fluid exudate, expressible juice, cooking loss and Warner‐Bratzler shear values. Shear values were lowest for the pressurized samples, suggesting a greater disruption of myofibrils than occurred in samples that underwent thaw rigor. However the other measurements indicated less damage of muscle membranes by the pressure, than by the thaw rigor inducing treatment. In addition to contraction, an additional factor, for example a weakening of filaments by an F‐G transformation of the actin component, may be involved in the tenderization of meat by pre‐rigor pressurization.
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