کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2450220 | 1109634 | 2012 | 7 صفحه PDF | دانلود رایگان |
Two simultaneous trials were conducted to determine the effects of electrical input [electrical stunning and stimulation (ES)], wrapping, pre rigor temperature (15 °C and 38 °C) and different post rigor chilling rates on beef quality using M. longissimus lumborum (n = 100). The high pre rigor temperature induced a faster pH decline than ES. The loins at 38 °C had significantly greater protein denaturation, more purge and drip loss, higher shear force values and less desmin degradation compared with the loins at 15 °C. No difference in sarcomere length was determined between the pre rigor temperatures regardless of ES and wrapping. Different post rigor chilling rates did not play a substantial role in water-holding capacity, proteolysis, or shear force values during ageing. These results suggest that high pre rigor temperature induces temperature-related toughness of muscle due to protein denaturation with subsequent limitation of proteolysis by μ-calpain, regardless of ES and wrapping treatments.
► High pre rigor temperature induced a faster pH decline.
► Sarcomere length was not affected by the pre rigor temperatures.
► Loins at 38 °C had higher shear force and less proteolysis than the loins at 15 °C.
► Greater protein denaturation and lower water-holding capacity were observed at 38 °C.
Journal: Meat Science - Volume 91, Issue 1, May 2012, Pages 62–68