Processing Properties of Beef Semimembranosus Muscle as Affected by Electrical Stimulation and Postmortem Treatment |
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| Authors: | R N TERRELL R CORREA R LEU And G C SMITH |
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| Affiliation: | All authors are with the Meats &Muscle Biology Section, Dept. of Animal Science, Texas Agricultural Experiment Station, Texas A&M Univ., College Station, TX 77843. |
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| Abstract: | 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. |
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