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Processing Properties of Beef Semimembranosus Muscle as Affected by Electrical Stimulation and Postmortem Treatment
Author(s) -
TERRELL R. N.,
CORREA R.,
And R. LEU.,
SMITH G. C.
Publication year - 1982
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.1365-2621.1982.tb07693.x
Subject(s) - chemistry , stimulation , food science , zoology , endocrinology , biology
Semimembranosus muscles from paired sides‐electrically stimulated (ES) and not‐stimulated (NES)‐of mature cows were used to determine effects of certain postmortem treatments (state of rigor/temperature) and of ES on processing properties. ES decreased (P<0.05) pH values for prerigor, prerigor/frozen and postrigor/frozen muscles, but did not affect (P>0.05) values for total protein or juice loss during cooking. State of rigor/temperature treatment affected pH and salt‐soluble protein (SSP) values more than did ES treatment. pH values differed (P<0.05) between each state of rigor/temperature treatment for both ES and NES samples. Salt‐soluble protein values were higher (P<0.05) for NES prerigor than for NES postrigor/frozen samples and higher (P<0.05) for NES postrigor than for NES postrigor/frozen samples. SSP values for ES muscles were higher (P<0.05) for ES postrigor samples than for ES postrigor/frozen samples but were not different for other comparisons. Regardless of ES treatment, freezing of semimembranosus muscles increased pH values (P<0.05) and decreased SSP values (P<0.05) in three of four comparisons.