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KMID : 1024620060260020189
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Food Science of Animal Resources
2006 Volume.26 No. 2 p.189 ~ p.196
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The Effects of Stretching and Temperature of Pre-rigor M. Longissimus on Sarcomere Length and Tenderness of Beef
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Moon Sung-Sil
Yang Han-Sul
Park Gu-Boo
Joo Seon-Tea
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Abstract
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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 for 48 hrs ( stretched and non-stretched) or at for 7 hrs followed by for 41 hrs ( stretched and non-stretched). There was no significant difference in muscle pH and drip loss between stretched and non-stretched samples, but they were significantly (p<0.05) lower in pH and drip loss than stretched and non-stretched samples. Stretched muscles at showed significantly (p<0.05) higher cook loss than control muscles. Sarcomere length of 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 stretched muscle. Panels rated 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 for 7 hrs followed by for 41 hrs.
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KEYWORD
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pre-rigor muscle, muscle stretching, muscle temperature, sarcomere length
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