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Preserving pre-rigor meat functionality for beef patty production.

J R Claus1, O Sørheim

  • 1Department of Animal Sciences, Meat Science and Muscle Biology Laboratory, University of Wisconsin-Madison, 1805 Linden Drive West, Madison, WI 53706, USA.

Meat Science
|November 9, 2011
PubMed
Summary
This summary is machine-generated.

Preserving pre-rigor beef patty functionality is achievable by adding salt to ground meat before cooking. This method maintains higher pH, improves texture, and reduces cooking losses compared to other techniques.

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Area of Science:

  • Food Science
  • Meat Science
  • Postmortem Muscle Biochemistry

Background:

  • Maintaining meat functionality postmortem is crucial for processed meat quality.
  • Pre-rigor processing offers potential benefits but requires effective preservation strategies.
  • Glycolysis significantly impacts meat properties during the rigor mortis process.

Purpose of the Study:

  • To evaluate methods for preserving pre-rigor meat functionality in beef patties.
  • To compare the effects of salting and brine injection on pre-rigor beef muscle.
  • To determine the optimal processing strategy for high-quality pre-rigor beef patties.

Main Methods:

  • Hot-boned semimembranosus muscles were processed into patties using four methods: immediate cooking, overnight storage, brine injection, and post-rigor processing.
  • Patties were formulated with specific ratios of lean beef, fat trim, NaCl, starch, and water.
  • Pre-rigor processing was conducted 3-3.5 hours postmortem.

Main Results:

  • Patties processed from pre-rigor ground, salted meat exhibited higher pH and protein solubility.
  • These patties also demonstrated firmer, more cohesive, and chewier texture with significantly lower cooking losses.
  • Brine injection preserved some functionality but was less effective than salting pre-rigor ground meat.

Conclusions:

  • Salting pre-rigor ground beef effectively preserves meat functionality and quality in patties.
  • Salt addition mitigates glycolysis, maintaining desirable meat properties.
  • Pre-rigor processing with salt offers a superior method for beef patty production compared to brine injection or post-rigor processing.