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Related Experiment Video

Updated: Jan 28, 2026

Measuring Delay Discounting in Humans Using an Adjusting Amount Task
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Delayed Chilling of Beef - A Review.

Athan E Labropoulos1, R F Kelly1

  • 1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061.

Journal of Food Protection
|February 24, 2019
PubMed
Summary

Beef tenderness is affected by muscle biochemical changes during rigor mortis, especially cold shortening. Proper chilling and post-mortem pH adjustments can significantly improve beef tenderness.

Area of Science:

  • Meat science
  • Food science
  • Biochemistry

Background:

  • Beef tenderness is a critical quality attribute for consumers.
  • Muscle biochemical changes post-mortem significantly impact meat texture.
  • Cold shortening is a major factor negatively affecting beef tenderness.

Purpose of the Study:

  • To investigate factors influencing beef tenderness.
  • To understand the role of rigor mortis and cold shortening in beef texture.
  • To identify post-mortem treatments that enhance beef tenderness.

Main Methods:

  • Analysis of biochemical changes in beef muscle during rigor mortis.
  • Evaluation of the impact of chilling rates and post-mortem pH on muscle contraction.
  • Assessment of cold storage treatments on beef tenderness.

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Main Results:

  • Muscle biochemical changes during rigor mortis are key determinants of tenderness.
  • Cold shortening, a muscle contraction phenomenon, strongly reduces beef tenderness.
  • Specific chilling protocols, delayed chilling, and post-mortem pH drop contribute to beef tenderization.

Conclusions:

  • Understanding rigor mortis and cold shortening is crucial for controlling beef tenderness.
  • Optimizing chilling rates and managing post-mortem pH are effective strategies for improving beef quality.
  • Post-mortem treatments can be utilized to enhance the tenderness of beef.