Modelling post-mortem tenderisation-I: Texture of electrically stimulated and non-stimulated beef.

Area of Science:

• Food Science
• Meat Science
• Post-mortem Muscle Physiology

Background:

• Meat texture is a critical quality attribute influencing consumer acceptance.
• Understanding post-mortem conditions affecting meat tenderness is essential for the beef industry.

Purpose of the Study:

• To investigate the impact of pre-rigor temperature and pH decline on beef M. Pectoralis profundus texture.
• To determine the rate and extent of meat tenderization under various storage conditions.

Main Methods:

• Measurement of beef texture (toughness) in electrically stimulated and non-stimulated M. Pectoralis profundus.
• Storage of beef under controlled temperatures (0-30°C) and monitoring of pH decline (to 6.4, then held at 15°C).
• Modeling of toughness development and tenderization rates post-rigor.

Main Results:

• Pre-rigor temperature (0-30°C) did not affect toughness or post-rigor tenderization rate.
• Tenderization initiated around pH 6.1, with projected toughness of 12.5 kg.
• Tenderization rate at 30°C was 10-fold higher than at 1°C (post-pH 6.1) and unaffected by pH variations (6.1-5.5).
• Higher aging temperatures resulted in slightly higher ultimate toughness.

Conclusions:

• Post-mortem temperature management before rigor mortis has minimal impact on beef toughness.
• Meat tenderization is significantly accelerated by higher temperatures after reaching a pH of 6.1.
• Optimal temperature control post-pH 6.1 is crucial for efficient meat tenderization.