Preserving pre-rigor meat functionality for beef patty production

Claus, J.; Sørheim, Oddvin

doi:10.1016/j.meatsci.2005.12.004

Cited by 47 publications

(35 citation statements)

References 19 publications

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“…Knight (1992) reported that the addition of salt and phosphate enhanced the hardness due to the increased ionic strength and Claus et al (1989) reported that an increase in the amount of salt soluble proteins tended to increase the hardness of the meat products. Similar results were reported by Claus and Sørheim (2006) and Mann et al (1990). Knight (1992) reported that when the salt concentration in ground meat products was increased, the hardness increased and the structure changed substantially with the increased ionic strength.…”

supporting

confidence: 79%

Effects of Salt Concentration in Soybean Sauce on the Physicochemical Properties of Pre-rigor Ground Hanwoo Muscle

Kim¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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This study was conducted to examine the effect of salt concentration in soybean sauce (ganjang) on pre-rigor ground Hanwoo (Korean native cattle) muscle. Although adding soybean sauce reduced pH of pre-rigor Hanwoo muscle, it improved the water holding capacity (WHC), cooking loss, total protein solubility, myofibrillar fragmentation index (MFI), 2-thiobarbituric acid (TBA) values, and textural properties by increasing salt concentration in the soybean sauce. In particular, adding soybean sauce inhibited lipid oxidation despite increasing salt concentration. An increased salt concentration in the soybean sauce in pre-rigor Hanwoo muscle tended to make the meat have lower lightness and higher redness and yellowness values. Although soybean sauce had a significantly lower pre-rigor salting effect than sodium chloride in terms of cooking loss and total protein solubility (p<0.05), soybean sauce improved myofibrillar fragmentation and lipid oxidation when compared with sodium chloride. Furthermore, no significant differences in textural properties were observed between adding soybean sauce and sodium chloride at the same salt concentrations. Therefore, soybean sauce can be a functional curing material for pre-rigor muscle.

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supporting

confidence: 79%

Effects of Salt Concentration in Soybean Sauce on the Physicochemical Properties of Pre-rigor Ground Hanwoo Muscle

Kim¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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“…This difference in cooking yield values could be related to pH, WHC and time of making cuts and cooking (Devine et al 2002 andMendiratta et al 2008). Loucks et al (1984) and Claus and Sorheim (2006) cooking loss for post rigor cooked meat than pre-rigor cooked meat. In the present study, higher cooking loss in condition 3 than condition 4, revealed more cooking loss when cuts were stored prior to cooking than the storage of intact carcass.…”

Section: Cooking Yieldsmentioning

confidence: 96%

“…The higher sensory scores and lower shear force values in conditions 4 and 1 could be due to many factors including pH, higher WHC and more extractability of myofibrillar and sarcoplasmic proteins (Claus and Sorheim 2006). Similarly, lower sensory scores and higher shear force value in condition 2 could be due to effect of shortening caused by onset of rigor mortis.…”

Section: Sensory Attributesmentioning

confidence: 96%

“…However, non-significant differences were observed between conditions 2 and 3, and between conditions 1, 3 and 4. Significantly lower shear force value in condition 1 could be due to superior functionality (high pH, WHC, available energy and extractability of myofibrillar proteins) of meat within 1-2 h of slaughter (Claus and Sorheim 2006). Significantly lower shear force value in condition 4 than condition 2 could probably be due to start of resolution of rigor state after 10-12 h of slaughter.…”

Section: Shear Force Valuementioning

confidence: 98%

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Effect of post-mortem handling conditions on the quality of spent hen meat curry

et al. 2011

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Study was performed to determine the effect of post-mortem handling conditions on the physico-chemical and sensory attributes of spent hen meat curry. Breast cuts of spent hens were subjected to different postmortem handling conditions before cooking viz; made into small cuts and cooked within 1-2 h of slaughter (condition 1), made into small cuts and cooked after 4-5 h of slaughter (condition 2), made into small cuts immediately after slaughter, stored at 4±1°C for 12 h and then cooked (condition 3), stored at 4±1°C for 12 h, made into small cuts and cooked (condition 4). The pH of meat just before cooking due to different stages of rigor development under various conditions differed accordingly. Observed differences in temperature of meat just before cooking were because of different postmortem handling condition variations viz:1,2,3,&4. The associated post mortem changes under different postmortem handling conditions before cooking led to significant variation in Water holding capacity, Water Soluble Protein, Salt Soluble Protein, cooking yield, moisture percentage before cooking and after cooking and also WB shear force value. In general, sensory scores were higher for conditions 4 and 1 as compared to conditions 2 and 3. Results revealed that quality attributes of spent hen meat curry can be improved by following proper post-slaughter handling and processing conditions. To get meat curry of good sensory quality, meat should be cooked preferably within 1-2 h of slaughter or after 10-12 h of storage of intact carcass at 4±1°C. Cuts should be made just before cooking but cooking after 4-5 h of slaughter should be avoided.

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“…Texture profile analyses were performed from four patties described by Claus and Sørheim (2006) using a Texture Analyzer (Cometech, B type, Taiwan).…”

Section: Texture Profile Analysismentioning

confidence: 99%