Preserving pre-rigor meat functionality for beef patty production |
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Authors: | Claus J R Sørheim O |
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Affiliation: | Department of Animal Sciences, Meat Science and Muscle Biology Laboratory, University of Wisconsin-Madison, 1805 Linden Drive West, Madison, WI 53706, USA. |
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Abstract: | Three methods were examined for preserving pre-rigor meat functionality in beef patties. Hot-boned semimembranosus muscles were processed as follows: (1) pre-rigor ground, salted, patties immediately cooked; (2) pre-rigor ground, salted and stored overnight; (3) pre-rigor injected with brine; and (4) post-rigor ground and salted. Raw patties contained 60% lean beef, 19.7% beef fat trim, 1.7% NaCl, 3.6% starch, and 15% water. Pre-rigor processing occurred at 3-3.5h postmortem. Patties made from pre-rigor ground meat had higher pH values; greater protein solubility; firmer, more cohesive, and chewier texture; and substantially lower cooking losses than the other treatments. Addition of salt was sufficient to reduce the rate and extent of glycolysis. Brine injection of intact pre-rigor muscles resulted in some preservation of the functional properties but not as pronounced as with salt addition to pre-rigor ground meat. |
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Keywords: | Beef Pre-rigor meat Hot processing Patties |
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