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MAINTENANCE OF BEEF TENDERNESS BY INHIBITION OF RIGOR MORTIS
Author(s) -
STREITEL R. H.,
OCKERMAN H. W.,
CAHILL V. R.
Publication year - 1977
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.1365-2621.1977.tb12554.x
Subject(s) - tenderness , rigor mortis , sodium hexametaphosphate , sodium , food science , chemistry , sodium citrate , biochemistry , medicine , pathology , organic chemistry
ABSTRACT The objective of this research was to evaluate three different methods of affecting meat tenderness by treating pre‐rigor muscle. The muscle relaxants (phosphate and magnesium chloride), a glycolytic inhibitor (sodium citrate) and microwave cooking were tested for improvement in post‐rigor tenderness. The results indicate that microwave cooking of pre‐rigor muscle produced a significant tenderization effect when compared to post‐rigor cooking and the magnitude of this difference proved to be greater than 50%. Sodium hexametaphosphate, sodium pyrophos‐phate‐sodium hexametaphosphate and sodium citrate also produced an increase in tenderness when compared with their controls.