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Texture of beef M. semitendinosus heated before, during and after development of Rigor Mortis
Author(s) -
Dransfield Eric,
Rhodes Douglas N.
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260414
Subject(s) - rigor mortis , cooked meat , food science , zoology , texture (cosmology) , chemistry , shear force , shear rate , biology , materials science , composite material , biochemistry , rheology , artificial intelligence , computer science , image (mathematics)
Samples of beef M. semitendinosus were heated at different rates at times up to 3 days after slaughter and the texture determined instrumentally. Rapid heating soon after slaughter produced normal shear values for cooked meat but slow heating gave very tough meat. At later times, shear values were unaffected by the heating rate and decreased with increasing time after slaughter. Multivariate analyses of the effects of holding‐time after slaughter, heating rate, pH, sample length and weight before and after heating, showed that variations in shear values of meat heated within 18 h after slaughter were largely due to the combined influences of shortening and of muscle pH after heating.