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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℃
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Abstract
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The influence of the storage temperature at 15℃ 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℃ it had reached its final pH-value (5.5). The irreversible loss of extensibility, i.e. the onset of rigor mortis, arose at 15℃ 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℃. 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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