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COMPARISON OF THE EFFECTS OF PRE‐RIGOR COLD AND PRESSURE TREATMENTS ON SOME PROPERTIES OF BEEF BICEPS FEMORIS MUSCLES
Author(s) -
MACFARLANE J.J.,
TURNER R.H.,
RATCLIFF D.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01192.x
Subject(s) - myofibril , biceps , chemistry , contraction (grammar) , muscle contraction , food science , anatomy , biology , biochemistry , endocrinology
ABSTRACT Muscles 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.