scholarly journals Post mortem proteolysis and tenderization of beef muscle through infusion of calcium chloride

2001 ◽  
Vol 50 (3) ◽  
pp. 223-226 ◽  
Author(s):  
Paolo Polidori ◽  
Massimo Trabalza-Marinucci ◽  
Francesco Fantuz ◽  
Franco Polidori
Keyword(s):  
Calcium Chloride ◽  
Post Mortem ◽  
Beef Muscle

scholarly journals EVALUATION OF METHODS OF ASSESSING TENDERNESS ON RAW AND COOKED BEEF MUSCLE

1975 ◽  
Vol 55 (4) ◽  
pp. 519-525 ◽  
Author(s):  
P. J. L’HIRONDELLE ◽  
A. H. MARTIN
Keyword(s):  
Measuring System ◽  
Longissimus Dorsi ◽  
Post Mortem ◽  
Marbling Score ◽  
Texture Properties ◽  
Ph Values ◽  
Cooked Meat ◽  
Evaluation Of Methods ◽  
Beef Muscle

Methods of estimating tenderness of beef muscle were evaluated on 282 steer and heifer carcasses. pH values (1 h and 2 h post-mortem) did not relate to shear values or panel tenderness scores on the cooked longissimus dorsi, evaluated after 6 days’ aging. Values obtained with the Armour tenderometer on the raw rib-eye were not useful predictors of tenderness of the cooked muscle (r2 < 6%). The Ottawa Texture Measuring System extrusion cell did not relate texture properties of the raw muscle to tenderness of the cooked meat. Marbling score explained 14% of the variance in panel tenderness scores. No satisfactory classification of carcasses into tenderness desirability groups was achieved with any of the methods examined.

scholarly journals Evaluation of RNA quality and functional transcriptome of beef longissimus thoracis over time post-mortem

PLoS ONE ◽  
2021 ◽  
Vol 16 (5) ◽  
pp. e0251868
Author(s):  
Stephanie Lam ◽  
Arun Kommadath ◽  
Óscar López-Campos ◽  
Nuria Prieto ◽  
Jennifer Aalhus ◽  
...  
Keyword(s):  
Meat Quality ◽  
Muscle Tissue ◽  
Bovine Genome ◽  
Rna Degradation ◽  
Post Mortem ◽  
Expression Levels ◽  
Time Points ◽  
Rna Quality ◽  
Over Time ◽  
Beef Muscle

Evaluating RNA quality and transcriptomic profile of beef muscle over time post-mortem may provide insight into RNA degradation and underlying biological and functional mechanisms that accompany biochemical changes occurring post-mortem during transformation of muscle to meat. RNA was extracted from longissimus thoracis (LT) sampled from British Continental crossbred heifer carcasses (n = 7) stored at 4°C in an abattoir drip cooler at 5 time points post-mortem, i.e., 45 min (0 h), 6 h, 24 h, 48 h, and 72 h. Following RNA-Sequencing, processed reads were aligned to the ARS-UCD1.2 bovine genome assembly. Subsequent differential expression (DE) analysis identified from 51 to 1434 upregulated and 27 to 2256 downregulated DE genes at individual time points compared to time 0 h, showing a trend for increasing counts of both upregulated and downregulated genes over time. Gene ontology and biological pathway term enrichment analyses on sets of DE genes revealed several processes and their timelines of activation/deactivation that accompanied or were involved with muscle transformation to meat. Although the quality of RNA in refrigerated LT remained high for several days post-mortem, the expression levels of several known biomarker genes for meat quality began to change from 24 h onwards. Therefore, to ensure accuracy of predictions on meat quality traits based on the expression levels of those biomarker genes in refrigerated beef muscle tissue, it is crucial that those expression measurements be made on RNA sampled within 24 h post-mortem. The present study also highlighted the need for more research on the roles of mitochondrial genes and non-coding genes in orchestrating muscle tissue processes after death, and how pre-mortem immune status might influence post-mortem meat quality.

Post-mortem changes in goose (Anser anser) breast muscles as affected by calcium chloride marination

1995 ◽  
Vol 68 (3) ◽  
pp. 293-297 ◽  
Author(s):  
Rong-Ghi R Chou ◽  
Kou-Joong Lin ◽  
Tsai-Fuh Tseng ◽  
Chaen-Ping Wu
Keyword(s):  
Calcium Chloride ◽  
Post Mortem ◽  
Anser Anser

scholarly journals Techniques to reduce the temperature of beef muscle early in the post mortem period – a review

2014 ◽  
Vol 54 (4) ◽  
pp. 482 ◽  
Author(s):  
Robin H. Jacob ◽  
David L. Hopkins
Keyword(s):  
Protein Denaturation ◽  
Low Ph ◽  
Processing Plant ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Review Of The Literature ◽  
Rate Of Cooling ◽  
Further Development ◽  
Water Holding ◽  
Beef Muscle

A review of the literature was conducted on the effects of high temperature and low pH (HTLP) on meat quality, with a focus on interventions that increase the rate of cooling post slaughter. HTLP can potentially change meat tenderness, water-holding capacity and colour due primarily to protein denaturation during the first 5 h post mortem. Deep muscles in large carcasses are susceptible to HTLP when cooled conventionally. Ante mortem and post mortem solutions that increase the rate of carcass cooling are discussed. Ante mortem solutions include access to feed and water, showering with water and provision of shade. Post mortem solutions included vascular flushing, hot fat trimming, opening seams, hot boning, spray chilling, blast chilling, immersion cooling, and very fast chilling. Accelerating rigor with electrical stimulation before HTLP remains controversial. Combinations of different techniques, that suit the specific requirements of a particular processing plant, is the likely best solution to HTLP, but further development of commercial solutions is suggested.

RELATIONSHIP BETWEEN pH FALL AND INITIATION OF ISOTONIC CONTRACTION IN POSTMORTEM BEEF MUSCLE

1979 ◽  
Vol 59 (4) ◽  
pp. 639-647 ◽  
Author(s):  
R. W. CURRIE ◽  
F. H. WOLFE
Keyword(s):  
Cooling Rate ◽  
Sarcomere Length ◽  
Isometric Tension ◽  
Post Mortem ◽  
Tension Development ◽  
Isotonic Contraction ◽  
Light Load ◽  
Beef Muscles ◽  
Beef Muscle

Beef muscles were sampled at various times post-mortem both on and off carcass, and the pH, sarcomere length, and isotonic contraction profiles under various loads recorded. The results demonstrate that muscle under light load will begin to contract at pH 6.3 but more heavily loaded muscle will not contract until pH 5.8. Rapid pH fall produced an earlier initiation of contraction than slow pH fall, but the pH required for initiation of contraction under equal loads was the same. The results of isometric tension development followed by unrestrained contraction during the course of rigor development are presented. The authors suggest that both carcass cooling rate and rate of pH fall are implicated in prerigor contraction of postmortem beef muscle.

Sign in / Sign up

Export Citation Format

Share Document