KMID : 0380619930250010057
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Korean Journal of Food Science and Technology 1993 Volume.25 No. 1 p.57 ~ p.62
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Postmortem Biochemical and Physical Changes in the Red Musculature of Korean Native Beef Cattle Stored at 15¡É
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Abstract
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The influence of the storage temperature at 15¡É on the biochemical and structural changes in the red muscles (M. sternomandibularis) of korean native cattle postmortem were studied. The results obtained were summarized as follows; 1.5 to 2 hours postmortem the pH-value had dropped to 6.7¡6.8, after 18 or 20 hours at 15¡É it had reached its final pH-value (5.5). The irreversible loss of extensibility, i.e. the onset of rigor mortis, arose at 15¡É between 9 and 10 hours postmortem at pH 6.1 to 6.0 and R-value between 1.05/1.10. The complete loss of extensibility postmortem was reached after 18 to 20 hours at pH 5.5/5.6. Muscle and sarcomere length of korean native cattle were contracted about 20% and 15%, respectively at 15¡É. Meat of korean native cattle had the highest shear force (4.7 kg) on 1 day after slaughter. The tenderness was increased with the ripening period prolonged and was highest at the end of the 9 day ripening period.
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