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Pre‐ and Post‐Rigor Sectioned and Formed Beef Steaks Manufactured with Different Salt Levels, Mixing Times and Tempering Times
Author(s) -
COON F. P.,
CALKINS C. R.,
MANDIGO R. W.
Publication year - 1983
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.1365-2621.1983.tb05072.x
Subject(s) - tempering , salt (chemistry) , food science , chemistry , mixing (physics) , tenderness , biochemistry , materials science , composite material , organic chemistry , physics , quantum mechanics
ABSTRACT This study was designed to identify processing parameters necessary for the incorporation of pre‐rigor beef in sectioned and formed steaks. Meat logs were prepared from pre‐ or post‐rigor beef muscle with 0.0, 0.5 or 1.0% salt, mixed for 0, 6, 12 or 18 min, frozen and tempered to —3°C. Logs were pressed and cleaved after 0, 24, 48 or 72 hr tempering. Tempering at ‐3°C resulted in sufficient metabolic activity (as measured by pH and R‐value) to deplete the ATP content of pre‐rigor muscle. The presence of salt hastened the onset of rigor, maintained a higher ultimate muscle pH and improved cooking yields, bind (adhesion) and tenderness. Longer mixing times enhanced bind. These data suggest that, with appropriate modification in the processing procedure, pre‐rigor muscle can be incorporated into sectioned and formed products.

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