[Organoleptic and biochemical changes in beef during refrigeration and storage]

Studies were carried out on the changes taking place in the organoleptic properties and the pH values of m. longissimus dorsi of carcass quarters of cattle, subjected to various ways of chilling and storage. It was found that in quickly chilled beef (immediately following slaughter) the processes of ripening were very slow, and the organoleptic indices were lower as against meat that was slowly cooled. The pH values of quickly chilled beef dropped at a very slow rate, and it was not until the ninth day that they reached the range below 6.0. The organoleptic properties of quickly chilled beef, including a preliminary phase (6 hours at 18-20 degrees C) were formed rapidly, and on the 7th-11th day the subjective evaluations became the same as those of slowly cooled beef.