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KMID : 0380619940260010088
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 1 p.88 ~ p.92
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Influence of Postmortem Storage Temperatures between 0 ∼ 30℃ on the Physico - chemical Changes and Meat Qualities of Korean Native Beef Cattle
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Abstract
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The influence of the storage terzperature between 0℃ and 30℃ on the biochemical, physical changes and meat qualities in the red muscle(M. sternomandibularis and M mastoideus) of Korean native cattle postmortem were studied. The results obtained were summarized as follows; The pH-value during the first hours post mortem was dropped faster in storage temperature 0℃ than in 10℃ , but the final pH-value reached after about 30 hrs. post mortem. The muscle which was stored in 30℃ reached the final pH within 10 hrs. The muscle which was stored in 0℃ showed the increased R-value at fast speed from the beginning. : t reached maximum R-value after 20 hrs as it gradually increase showing low R-value by 10 hrs. in 10 ℃ . The muscle which was stored in 0 ℃ shortened to about 46% after 10 hrs. It was contracted about 17% after 15 hrs in 10∼200 . The sarcomere length of Korean native cattle had the least contraction in 10℃ and it was contracted 18∼20% (1.60∼1.63 pm) after 5 hrs., 45-46% after 24 hrs in 0℃ and 300 which was generated cold shortening and rigor shortening. The meat that was stored in 0℃ and 300 showed about 2-fold higher shear force than it that was stored in 10℃ at postmortem 24 hrs. The meat that was stored in 10℃ at postmortem 24 hrs. showed drip loss less than 3% during the 9 days ripening period. The meat with cold shortening and rigor shortening showed the high drip loss.
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