Premium
The effect of hot‐boning on glycolysis in beef muscle
Author(s) -
Tarrant P. Vivion
Publication year - 1977
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.2740281011
Subject(s) - glycolysis , energy metabolism , chemistry , zoology , anatomy , metabolism , biochemistry , biology , endocrinology
The M. semimembranosus (SM) was excised from one side of six beef carcasses within 1 h of slaughter 3(hot‐boned) and held at 10°C until 24 h post mortem and then at 3°C. The contralateral muscle underwent normal chilling in the intact side. Changes in energy phosphates, temperature and pH were followed in the intact SM at depths of 1.5, 5 and 8 cm from the carcass surface and at corresponding locations in the hot‐boned SM. Hot‐boning had a major effect on the rate of metabolism in the muscle post mortem. A relatively uniform rate of glycolysis was observed throughout the hot‐boned muscle compared to the carcass muscle in which the rate of glycolysis increased with depth. The ATP content in the hot‐boned muscle fell to 50% at 8 h post mortem and rigo r was completed within 24 h.