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The Effects of Stretching and Temperature of Pre-rigor M. Longissimus on Sarcomere Length and Tenderness of Beef  

Moon Sung-Sil (The Chungnam Animal Science Center, Konyang University)
Yang Han-Sul (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University)
Park Gu-Boo (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University)
Joo Seon-Tea (Division of Animal Science, College of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Food Science of Animal Resources / v.26, no.2, 2006 , pp. 189-196 More about this Journal
Abstract
To investigate the effects of stretching and temperature of pre-rigor muscle on sarcomere length and tenderness of beef, hot boned M. Iongissimus dorsi thoracis were stretched or non-stretched, and stored at $0^{\circ}C$ for 48 hrs ($0^{\circ}C$ stretched and $0^{\circ}C$ non-stretched) or at $10^{\circ}C$ for 7 hrs followed by $0^{\circ}C$ for 41 hrs ($10^{\circ}C$ stretched and $10^{\circ}C$ non-stretched). There was no significant difference in muscle pH and drip loss between $10^{\circ}C$ stretched and $10^{\circ}C$ non-stretched samples, but they were significantly (p<0.05) lower in pH and drip loss than $0^{\circ}C$ stretched and $0^{\circ}C$ non-stretched samples. Stretched muscles at $0^{\circ}C$ showed significantly (p<0.05) higher cook loss than control muscles. Sarcomere length of $10^{\circ}C$ stretched muscle was significantly (p<0.05) longer than that of control. However, control muscle showed significantly (p<0.05) higher value of shear force at 2 and 14 days postmortem compared to that of $10^{\circ}C$ stretched muscle. Panels rated $10^{\circ}C$ stretched muscle as having a significantly (p<0.05) better tenderness, flavor and overall acceptability compared to those of control muscle. Results suggest that longer sarcomere length and tender beef could be obtained by stretching of pre-rigor muscle and storing it at $10^{\circ}C$ for 7 hrs followed by $0^{\circ}C$ for 41 hrs.
Keywords
pre-rigor muscle; muscle stretching; muscle temperature; sarcomere length;
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