The effect of pressurisation of pre-rigor muscle on post-rigor meat characteristics

Pressurisation of pre-rigor muscles produced very firm meat in muscles which had contracted to as little as 48% of their on-carcass length. Immediate post-treatment pH was 5·81, significantly lower than the controls; however, there was no significant difference at 24 h. Water holding capacity of the treated samples was significantly lower and weep significantly higher than the controls. However, cooking losses for the treated samples were lower, resulting in an over-all loss which was not different between control and treated samples. Warner-Bratzler shear tests and taste panel evaluations indicate a highly significant improvement in tenderness. Scanning electron micrographs show an extensive disruption of the sarcolemma.