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Effect of salt on oxidative changes in pre- and post-rigor ground beef
E Torres1, A M Pearson, J I Gray
1Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, 48824, USA.
Meat Science
|November 8, 2011
Summary
Pre-rigor grinding and salting beef maintains a brighter red color and higher pH. This method reduces meat discoloration by lowering metmyoglobin (MMb) levels during storage.
Area of Science:
- Food Science
- Meat Science
- Biochemistry
Background:
- Meat color stability is crucial for consumer acceptance.
- Post-mortem changes affect meat quality, including pH decline and color degradation.
- Salt (NaCl) addition impacts meat properties but its effect on pre- vs. post-rigor beef needs clarification.
Purpose of the Study:
- To investigate the impact of pre-rigor versus post-rigor grinding and salting on beef color stability and lipid oxidation.
- To analyze changes in pH, myoglobin forms, and TBA numbers under different processing conditions.
Main Methods:
- Beef samples (pre- and post-rigor) were ground with varying NaCl concentrations (0-4%).
- Samples were stored at 4°C for 96 hours, with analyses of pH, TBA numbers, and myoglobin forms (Mb, MMb, MbO2).
- Cooked samples underwent further storage and TBA analysis.
Main Results:
- Pre-rigor grinding and salting significantly reduced post-mortem pH decline and meat discoloration (lower MMb).
- Lipid oxidation (TBA numbers) was accelerated by salt but not significantly different between pre- and post-rigor samples.
- Pre-rigor salted beef exhibited a more stable bright red color, linked to lower MMb and higher ultimate pH.
Conclusions:
- Pre-rigor grinding and salting enhances beef color stability by preserving myoglobin in its reduced form.
- This processing method offers a strategy to improve the visual appeal and shelf-life of beef products.
- Understanding myoglobin chemistry is key to optimizing meat processing and quality.
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