Pre-rigor Meat Research Articles

Influence of Long-Term Freezing of Carcasses in Pre- and Post-Rigor Mortis Stages on the Technological and Nutritional Parameters of the Longissimus lumborum Muscle of Botucatu Rabbits.

The aim was to assess the impact of long-term storage on the quality of Botucatu rabbit meat frozen in pre- and post-rigor stages. The stability of the technological and nutritional parameters of Longissimus lumborum (LL) muscle was analyzed over 12 months. In the post-rigor phase, the dorsal LL surface showed a higher level (p < 0.05) of redness and saturation, while the ventral surface showed a higher level (p < 0.05) of yellowness compared to the pre-rigor LL muscle. During storage, the redness and saturation in the LL muscle decreased (p < 0.05), while the yellowness increased (p < 0.05) on both dorsal and ventral surfaces. In the first six months, the pre-rigor meat had a higher pH (p < 0.05) compared to the post-rigor meat. The fresh meat showed higher (p < 0.05) shear force values in the post-rigor stage. Over the 12-month study period, the lipid oxidation, myofibrillar fragmentation index, gross energy, and levels of protein, fat, and carbohydrates increased (p < 0.05), while the shear force, mineral content, and moisture decreased (p < 0.05). Thus, rigor mortis affects meat color in Botucatu rabbits. Fresh meat in the pre-rigor stage is softer, moister, and less acidic than post-rigor meat after 24 h of chilling. Long-term freezing enhances tenderness, regardless of the rigor phase at freezing, preserving its physical, chemical, and nutritional quality, with minor changes in color, lipid oxidation, and chemical composition.

Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation

The purpose of this study was to determine the effect of pre-rigor salting on the quality characteristics of surimi gels prepared from snakehead fish muscle. Pre-rigor and post-rigor muscle were mixed with 0.3% or 3% NaCl (w/w) and made into surimi gels, respectively. Results showed that pre-rigor muscle had a higher content of ATP, longer sarcomere, higher pH and greater protein solubility. Metabolic profile suggested that pre-rigor muscle had higher content (a 28-fold increase) of antioxidants such as butyryl-l-carnitine. Transmission electron microscopy showed more damage of mitochondria in post-rigor muscle. Surimi paste from pre-rigor meat chopped with 3% NaCl generally showed greater radical scavenging ability and had higher content of free sulfhydryl. Surimi gel made from pre-rigor muscle salted with 3% NaCl showed a larger gel strength (3.18 kg*mm vs. 2.22 kg*mm) and better water-holding (86% vs. 80%) than that of post-rigor group. Based on these findings, we hypothesized that: In addition to other factors such as pH, degree of denaturation, etc., less protein oxidation in pre-rigor salted surimi also contributes to the improved gel properties.

Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states

To study the effect of rigor state on physicochemical characteristics of Funiu white goat and Oula sheep meat batters. In this study, the effect of rigor state of Funiu white goat and Oula sheep silverside muscle on meat batter quality and physicochemical properties was determined. Results indicated that meat batters obtained from post-rigor meat had less water holding capacity and lower immobilized water than that obtained from pre-rigor meat. The gel network of meat batters produced with Funiu white goat muscle appeared denser and smoother compared with Oula sheep meat batters. Furthermore, meat batters produced with pre-rigor meat had higher hardness compared to that produced with post-rigor meat. Differences in response values were found for CPS (sensitivity to sweet taste) of meat batters made with meat in the three rigor states. Collectively, both Funiu white goat and Oula sheep meat in pre-rigor state were more suitable to minced meat product production compared to post-rigor meat based on gel properties.

Proximate composition of pre and post rigor broiler chicken

&#x0D; &#x0D; &#x0D; &#x0D; This study examined the proximate composition of pre and post rigor poultry meat. A total of sixty (60) four weeks old broiler birds were randomly allotted into 2 treatments, 3 replicates pertreatment and 10birdsperreplicate.The proximate composition ofthe meat samples was determined. Data obtained were subjected to T-test. There were no significant differences (P&gt;0.05) in the crude protein content of the meat samples, although, female pre rigor meat had the highest value at 23.99%. The ether extract values of the female pre (4.80) and post rigor (4.90) meat were significantly different (P&lt;0.05) from male pre (4.27) and post rigor (4.46) meat samples. The ash content of male and female for both pre and post rigor were not significantly different (P &gt; 0.05). Pre rigor poultry chicken meat proved to be the best for consumption, with this outcome from our research, household and fast food restaurants producing sausages are encouraged to use pre rigor broiler chicken meat as formulation ingredient.&#x0D; &#x0D; &#x0D; &#x0D;

Evaluation of Product Quality of Low-Salt Pork Sausage Using Prerigor Pork Ham

ObjectivesThe objective of this study was to develop pork sausages with reduced salt content using the pre-rigor pork ham to have similar product quality to regular-salt (1.5%) sausages.Materials and MethodsPork ham with pre-rigor (&lt; 1 h after slaughter) and post-rigor (&gt; 1 d after slaughter) were purchased at the local market. Sausages containing pre-rigor pork hams with various salt contents (0– ∼1.5%) were manufactured and compared to the post-rigor sausages with regular salt (1.5%). To confirm the states of pre-rigor and post-rigor, pH and temperature of pork hams were measured. The pH, color, cooking loss (CL, %), expressible moisture (EM, %), textural properties, lipid oxidation (TBAR), protein oxidation (VBN) of the sausages were measured, while the protein solubility and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of meat batter were measured. The experiment design was one-way analysis of variance at a significant level of 0.05.ResultsThe pre-rigor ham had higher pH and temperature than the post-rigor ham, as expected. Protein solubility of pre-rigor sausages was higher than those with reduced salt concentrations (&lt; 1.0%). However, no differences in CIE color values (L*, a*, b*), CL, TBARS, and VBN were observed among treatments. The EM (%) of pre-rigor sausages with 0.5 and 1.0% salt were similar to those with pre-rigor sausages with 1.5% salt. Textural properties of sausages were not different between pre-rigor with various salt levels (0.5∼1.5%) and post-rigor sausages with 1.5% salt. High intensity of myosin heavy chain band was shown in pre-rigor meat batters as compared to the post-rigor ones.ConclusionPre-rigor sausages containing 1.0% salt had similar characteristics to those with post-rigor with 1.5% salt. This result indicated that the amount of salt on sausages could be reduced by approximately one-third of regular-salt (1.5%) level without detrimental effects.

Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage

Pre-rigor meat was formulated into fresh pork sausages with a combination of synthetic antioxidants (butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate) or the same synthetic antioxidants in combination with rosemary (R, 1500, 2000, 2500 mg/kg) and green tea (G, 100, 200, 300 mg/kg). Sausages were stored frozen (-20°C) for 15, 90, or 180 d followed by refrigerated storage (3 ± 1°C). The volatile compounds from these sausages were identified using solid phase microextraction (SPME), gas chromatography coupled with a mass selective detector (GC-MSD), and OSME-gas chromatography-olfactometry (GCO-OSME). Fifty-five aroma compounds were identified from the headspace of pork sausage where spice-derived volatiles such as terpenes (α-pinene, α-thujene) and terpenoids (isopulegol, 1,8-cineole) were the most abundant compounds in the headspace of the fresh product (0 d). Aldehydes (heptanal, 2-heptenal, (E,E)-2,4-decadienal) and alcohols (1-octen-3-ol, 1-penten-3-ol) characteristic of lipid degradation and microbial metabolites (methanethiol, 3-methylbutanoic acid, acetoin) were associated with more intense odorants as the product neared the end of shelf life at 14 d of refrigerated storage. Incorporation of R resulted in lower levels of hexanal (cut grass) and 1-octen-3-ol (mushroom) across all frozen storage periods. After 180 d of frozen storage, higher levels of G contained lower concentrations of ethanol (alcoholic), 3-methylbutanoic acid (sweaty), and 2-acetyl-1-pyrroline (popcorn). As R and G concentration increased in the sausage, there were greater (P &lt; 0.05) concentrations of terpenes and less (P &lt; 0.05) acetic acid throughout refrigerated storage. Incorporation of R resulted in less (P &lt; 0.05) 2,4-decadienal (oxidized ginger-nutmeg), and methanethiol (sulfur) following 90 d of freezing. After 180 d frozen storage, higher levels of G led to less (P &lt; 0.05) 3-methyl-1-butanol and methyl isovalerate (spoiled fruit). Enhanced protection by natural plant extract combinations was observed, especially beyond 90 d of frozen storage where oxidation associated aroma-impact volatiles were reduced in sausages with higher rosemary and/or green tea extract concentrations.

Evaluation of Product Quality of Low-Salt Pork Sausage Using Prerigor Pork Ham

ObjectivesThe objective of this study was to develop pork sausages with reduced salt content using the pre-rigor pork ham to have similar product quality to regular-salt (1.5%) sausages.Materials and MethodsPork ham with pre-rigor ( 1 d after slaughter) were purchased at the local market. Sausages containing pre-rigor pork hams with various salt contents (0– ∼1.5%) were manufactured and compared to the post-rigor sausages with regular salt (1.5%). To confirm the states of pre-rigor and post-rigor, pH and temperature of pork hams were measured. The pH, color, cooking loss (CL, %), expressible moisture (EM, %), textural properties, lipid oxidation (TBAR), protein oxidation (VBN) of the sausages were measured, while the protein solubility and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of meat batter were measured. The experiment design was one-way analysis of variance at a significant level of 0.05.ResultsThe pre-rigor ham had higher pH and temperature than the post-rigor ham, as expected. Protein solubility of pre-rigor sausages was higher than those with reduced salt concentrations (< 1.0%). However, no differences in CIE color values (L*, a*, b*), CL, TBARS, and VBN were observed among treatments. The EM (%) of pre-rigor sausages with 0.5 and 1.0% salt were similar to those with pre-rigor sausages with 1.5% salt. Textural properties of sausages were not different between pre-rigor with various salt levels (0.5∼1.5%) and post-rigor sausages with 1.5% salt. High intensity of myosin heavy chain band was shown in pre-rigor meat batters as compared to the post-rigor ones.ConclusionPre-rigor sausages containing 1.0% salt had similar characteristics to those with post-rigor with 1.5% salt. This result indicated that the amount of salt on sausages could be reduced by approximately one-third of regular-salt (1.5%) level without detrimental effects.

Combined effects of presalted prerigor and postrigor batter mixtures on chicken breast gelation

We examined the combined effects of prerigor and postrigor batter mixtures on protein gelation. The postrigor batter was prepared with 2% salt, whereas the prerigor meat at 5 min postmortem was used to prepare postrigor batters at different salt levels. For 5 treatments, prerigor batters were mixed with postrigor batter that had 2% salt (control) as follows: T1: ground presalted (1%) hot-boned breast with 1% salt for 50% total batch; T2: ground presalted (2%) hot-boned breast for 50% total batch; T3: ground presalted (3%) hot-boned breast for 30% total batch that was mixed with cold-boned batter for 50% total batch; T4: ground presalted (4%) hot-boned breast for 25% total batch that was mixed with cold-boned batter for 50% total batch; and T5: ground presalted (5%) hot-boned breast for 20% total batch that was mixed with cold-boned batter for 50% total batch. Treatments with both presalted prerigor and postrigor muscle showed less cooking loss and lower emulsion stability than the control, except T5. The protein solubility and apparent viscosity of the control was the lowest. Thus, presalted hot-boned muscle combined with cold-boned muscle positively affected physicochemical properties.

High pressure processing of fresh meat — Is it worth it?

When subjected to high pressures at ambient temperatures, the shelf life of fresh meat is increased; however the meat takes on a cooked appearance as the actomyosin denatures at about 200MPa and the myoglobin denatures and/or co-precipitates with other proteins at about 400MPa. In addition, at pressures of 400MPa and above the unsaturated lipids in the meat become more susceptible to oxidation, probably due to the release of iron from complexes present in meat (haemosiderin and ferritin?) and/or changes in the lipid membrane. Thus, even if legislation allowed it, it is unlikely that many consumers would be prepared to buy such meat. However if pre-rigor meat is subjected to pressures of about 100–150MPa, below those necessary to cause colour changes, it becomes significantly more tender than its untreated counterpart and this may now be a commercially viable process, given the decreasing cost of high pressure rigs. When treated at 100–200MPa while the temperature is raised from ambient to around 60°C post-rigor meat also yields a tender product and this may also be a commercially attractive process to parts of the food industry, for example those involved in catering.

Effect of temperature and pH on postmortem color development of porcine M. longissimus dorsi and M. semimembranosus

Purchasing pork that is boned within 1 h postmortem and not aged is customary in China, and final pork color would not be fully realized. The relationship between early postmortem, pre-rigor meat color and 24 h postmortem, post-rigor pork color was investigated and related to the rate of pH and temperature decline within the longissimus dorsi (LD) and the semimembranosus (SM) muscles of pork carcasses. Muscle color, pH and temperature were measured at 45 min and at 3, 9, 15 and 24 h postmortem in carcasses of F₂ White Duroc and Chinese Erhualian pigs. Pork color at 45 min postmortem was not indicative of that at 24 h postmortem in LD and SM, although muscle pH values and temperature at 45 min postmortem were significantly correlated with the LD and SM ultimate color. High muscle pH was associated with decreased L*, whereas high muscle temperature increased L*. Muscle pH and temperature had little effect on a* and b* in LD and color evolution in SM. Results indicated that meat color inspected shortly after slaughter does not reflect post-rigor meat quality.

Tenderness of pre- and post rigor lamb longissimus muscle

Lamb longissimus muscle ( n = 6) sections were cooked at different times post mortem (prerigor, at rigor, 1 day p.m., and 7 days p.m.) using two cooking methods. Using a boiling waterbath, samples were either cooked to a core temperature of 70 °C or boiled for 3 h. The latter method was meant to reflect the traditional cooking method employed in countries where preparation of prerigor meat is practiced. The time postmortem at which the meat was prepared had a large effect on the tenderness (shear force) of the meat (P < 0.01). Cooking prerigor and at rigor meat to 70 °C resulted in higher shear force values than their post rigor counterparts at 1 and 7 days p.m. (9.4 and 9.6 vs. 7.2 and 3.7 kg, respectively). The differences in tenderness between the treatment groups could be largely explained by a difference in contraction status of the meat after cooking and the effect of ageing on tenderness. Cooking pre and at rigor meat resulted in severe muscle contraction as evidenced by the differences in sarcomere length of the cooked samples. Mean sarcomere lengths in the pre and at rigor samples ranged from 1.05 to 1.20 μm. The mean sarcomere length in the post rigor samples was 1.44 μm. Cooking for 3 h at 100 °C did improve the tenderness of pre and at rigor prepared meat as compared to cooking to 70 °C, but not to the extent that ageing did. It is concluded that additional intervention methods are needed to improve the tenderness of prerigor cooked meat.

Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage

This paper was designed to verify the influence of phosphate on water-holding capacity (WHC) and texture of emulsion-type sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor pork, ageing pork and frozen pork were pre-blended with five levels of phosphate and made into emulsion-type sausage. The yield, hardness and total expressible fluid (TEF) were measured with texture profile analysis machine and pressiometer when emulsion-type sausage was produced. Meanwhile, hardness and purge loss (PL) were measured during 30 d storage. As emusion-type sausage made by pre-rigor meat, higher yield and relatively stable hardness could be found. It indicated that increasing of phosphate level caused an alleviatable effects in increasing of hardness when emulsion-type sausage made by pre-rigor meat, but opposite effects made by ageing meat or frozen meat. The distribution of PL of emulsion-type sausage was found to be affected by phosphate addition. Significant decrease of PL could not be obtained by increasing of phosphate level during storage. Pre-rigor meat improved WHC and texture of emulsion-type sausage. Problem of WHC and texture of emulsion-type sausage during storage could not be resolved by single use of phosphate at relatively higher level (3%) of NaCl.

Potassium Lactate and Fresh‐Pork‐Sausage Formulation Effects on Shelf Life in Lighted and Unlighted Display

ABSTRACT: The objective was to examine the effects of potassium lactate (KL) and raw‐meat blend on the shelf‐life of fresh‐pork‐sausage patties in lighted and unlighted display. Four fresh‐pork‐sausage blends (70% prerigor meat, 30% fresh‐pork trim; 80%/20%; 90%/10%; and 100%/0%) were formulated (n= 3) with 0% and 3% KL, and patties were displayed for 10 d at 4 °C in lighted display or for 7 d in unlighted display followed by 3 d in lighted display. Patties with KL had lower aerobic plate counts (APC), more stable color (greater a* and chroma, less visual discoloration), and less lipid oxidation (P &lt; 0.05) during display than did patties without KL. Patties in the light for 10 d were more discolored and had more lipid oxidation (P &lt; 0.05) than those in the dark for 7 d followed by the light for 3 d. Patties with KL in the light for 10 d had similar color (P &gt; 0.05) to patties without KL that were in the dark for the first 7 d. Adding KL resulted in similar color stability (P &gt; 0.05) among patties made from 80, 90, and 100% prerigor meat and greater color stability (P &lt; 0.05) than similarly formulated patties without KL. By using 3% KL, fresh‐pork‐sausage patty color stability was maximized, APC and lipid oxidation were minimized, and formulation costs can be decreased by using less‐expensive fresh‐pork trim for up to 20% of the blend. Adding KL also minimized the effects of display lighting on myoglobin and lipid oxidation.

Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide

Ground, pre-salted, pre-rigor semimembranosus muscles of beef were subjected to three treatments A = rapid carbon dioxide (CO 2) chilling, B = slow CO 2 chilling and C = air chilling, and compared to a control D = slow air chilling of muscles, which were subsequently ground and salted post-rigor. Meat of the pre-rigor treatments A, B and C had higher pH values during processing, lower cooking loss, firmer texture and a lighter yellowish external colour of cooked patties than the post-rigor control D ( p < 0.05). The two CO 2 chilling regimes A and B had no detrimental effects on the functional properties of the pre-rigor meat. Sarcomere lengths did not differ in meat of the four treatments ( p > 0.05), indicating that early pre-salting protected the meat from cold shortening during rapid temperature decline. A process combination of grinding, followed by immediate pre-salting and CO 2 chilling within 3 1 2 h post-mortem of non-stimulated beef muscles is likely to yield superior binding properties of cooked patties and similar ground beef products.

Preserving pre-rigor meat functionality for beef patty production

Three methods were examined for preserving pre-rigor meat functionality in beef patties. Hot-boned semimembranosus muscles were processed as follows: (1) pre-rigor ground, salted, patties immediately cooked; (2) pre-rigor ground, salted and stored overnight; (3) pre-rigor injected with brine; and (4) post-rigor ground and salted. Raw patties contained 60% lean beef, 19.7% beef fat trim, 1.7% NaCl, 3.6% starch, and 15% water. Pre-rigor processing occurred at 3–3.5 h postmortem. Patties made from pre-rigor ground meat had higher pH values; greater protein solubility; firmer, more cohesive, and chewier texture; and substantially lower cooking losses than the other treatments. Addition of salt was sufficient to reduce the rate and extent of glycolysis. Brine injection of intact pre-rigor muscles resulted in some preservation of the functional properties but not as pronounced as with salt addition to pre-rigor ground meat.

PROCESSING TIME AND BINDER EFFECT ON THE QUALITY OF RESTRUCTURED ROLLS FROM HOT‐BONED BEEF

ABSTRACT The effects of time postmortem and binders on the quality of raw and cooked restructured beef rolls were determined. The use of prerigor meat (1–5 h postmortem) or Activa resulted in higher bind strength for both raw and cooked rolls than the use of postrigor meat (25 h postmortem) or alginate, respectively. Use of prerigor meat or alginate gave a higher cook yield compared to postrigor meat or Activa binder, respectively. Raw slices of product made with Activa were lighter in color, redder and more yellow (higher Hunter L*, a* and b* values) than products made with alginate. Binder had no effect on aerobic plate counts. Raw slices of Activa bound product had better color and overall appearance than product made with alginate; however, cooked rolls made with alginate were more tender and friable and had better overall eating quality, than Activa bound rolls.

Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beef

In semimembranosus (SM) muscles removed pre- and post-rigor and injected 10% (wt/wt) with brines formulated to give 2% salt, 1.5% glucose, 0.3% phosphate, 0.15% calcium chloride or 3% sodium lactate in the finished product and cooked within 1 h of injection, cook yields were not significantly affected by processing pre- or post-rigor. Within treatments, however, brine composition had a significant ( P < 0.05) effect on cook yields; highest yields were obtained using salt (although this was not significantly different from the water injected control) and lowest yields with calcium chloride. Adding phosphate resulted in lower peak shear force values, and less energy was required to break the sample. The most tender roasts from pre-rigor meat were produced using salt, phosphate or lactate brines and the least tender using calcium chloride. Brine temperature (0–12 °C) during injection had little effect on cook yields or tenderness of the roast beef manufactured pre-rigor. The results indicate that accelerated processing of roast beef can result in finished product with acceptable yields and tenderness if salt and phosphate brines are used.

Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull

The effects of variation in the times of mincing post mortem (2, 4, or 6 h), pre-rigor salting (1.5% wt wt ) and freezing rate [fast (10 min, liquid nitrogen); medium (4–6 h at −40 ° C and 0.8 m s −1 air velocity); or slow (36–38 h at −10 ° C and 0.1 m s −1 air velocity followed by 12 h at −20 ° C and 0.1 m s −1 air velocity)] on the functionality of young bull meat were examined using hot-boned forequarters. At 52 h post packaging, the meat was thawed (72 h at 4 ° C), its pH measured, and it was used to make finely comminuted batters. Cook yield and stress and strain of the cooked batters were measured. Time of mincing had no effect on meat pH, cook yield or stress and strain. There was a significant interaction ( P < 0.05) between pre-rigor salting and freezing rate for pH. Freezing rate did not affect the pH of pre-rigor salted meat whereas the pH of unsalted pre-rigor meat was highest at the fastest freezing rate. Meat salted pre-rigor had a significantly ( P < 0.05) higher pH than the post-rigor chilled control. Pre-rigor salting decreased the stress values of cooked batter whereas the slowest freezing rate increased stress. Stress and strain values for cooked batters from thawed meat were not significantly different from the values for batters made from the unfrozen control. Cook yields of batters made from pre-rigor frozen meat were higher than that of the postrigor control but not significantly so. The results indicate that suppliers can use pre-rigor salted and frozen meat when manufacturing comminuted products without major detrimental effects on the cook yield and texture of the finished product.

Prerigor and postrigor changes in tenderness of ovine longissimus muscle.

A novel approach was used to measure the tenderness of prerigor ovine longissimus thoracis et lumborum by avoiding the confounding effects of heat-induced shortening resulting from cooking prerigor meat. The objective was to determine the tenderness of the muscle at the time of slaughter and to monitor changes in tenderness during rigor development and postmortem aging. Nine Romanov and 12 Finnsheep rams were slaughtered at 49.3 kg live weight. Samples of longissimus thoracis et lumborum were removed at 0, 3, 6, 9, 12, 24, 72, or 336 h after exsanguination. Five of the eight sample times were represented in each carcass and all carcasses were sampled at 0, 12, and 24 h. Prerigor muscle samples (0, 3, 6, 9, and 12 h) were clamped between two metal plates before excision to prevent shortening. The samples were frozen at -30 degrees C then stored at -5 degrees C for 10 d to allow glycolysis to proceed to completion, and thus ultimate pH and complete rigor mortis were attained. The longissimus thoracis et lumborum was then cut into chops and cooked and shear force was determined. Sarcomere length decreased through 24 h postmortem, then increased slightly through 336 h postmortem. Warner-Bratzler shear force values were 5.1 kg at 0 and 3 h, increased to 8.3 kg from 3 to 9 h, and then declined to 3.1 kg from 24 to 336 h postmortem. These data imply that longissimus thoracis et lumborum at slaughter is intermediate in tenderness, rigor shortening toughens the meat, and proteolysis tenderizes the meat, resulting in more tender meat after 14 d of aging than at slaughter.

A modified hot processing strategy for beef: functionality of electrically-stimulated and hot-boned meat preblended with different NaCl concentrations

Chucks from 20 electrically-stimulated hot-boned (HB) and cold-boned (CB) beef carcasses were preblended with different concentrations of NaCl (0, 0·5, 1·0, 1·5 and 2·0% w/w). Preblends were analysed for pH, 2-thiobarbituric acid (TBA) values, protein extraction and emulsifying capacities. Bologna (with and without added sodium tripolyphosphate) and ground meat patties prepared from these preblends were also evaluated for cooking yield, color and texture parameters. Ultimate pH values of HB preblends increased with increasing NaCl concentration. At 1% NaCl, HB had higher ultimate pH than CB preblends ( P ≤ 0·05) but preblending HB meat with 2% NaCl reduced TBA values ( P ≤ 0·05) because the pH was maintained above 6·0. Higher amounts of protein were extracted from HB than from CB preblends ( P ≤ 0·01), but boning and salting treatments did not affect their emulsifying capacities ( P > 0·05). Two percent NaCl was required to fully achieve the prerigor salting effect. At this concentration, cooking yields of bologna prepared from HB preblends and phosphate containing bologna prepared from CB preblends were not different ( P > 0·05) and were higher than those of bologna without added phosphate made from CB preblends ( P ≤ 0·05). No meaningful effects were observed on color and texture parameters. Cooking losses were lower in patties made from HB than CB preblends ( P ≤ 0·05) independent of NaCl concentration, but boning and salting treatments had no further effects on color or textural parameters ( P > 0·05). Therefore, the superior functional properties of electrically stimulated prerigor meat can be maintained by the addition of 2% NaCl up to 2 h post-mortem.